Choco-Kissed Cookies

I found this recipe in Family Circle magazine. We like to make these cookies at Christmas time.

Makes: 4 dozen cookies  Prep: 20 minutes  Chill: 15 minutes  Bake: at 375 degrees for 11 minutes

1/2 cup (1 stick) unsalted butter, softened
1/2 cup creamy peanut butter
3/4 cup packed light brown sugar
3/4 cup granulated sugar, plus 1/4 cup for rolling
2 teaspoon vanilla
2 eggs
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
48 foil-wrapped dark or milk chocolate candies (such as Hershey's Kisses), unwrapped

1- In medium-sized bowl, beat butter, peanut butter, light brown sugar, 3/4 granulated sugar and vanilla in bowl until smooth and creamy, 3 minutes.  Beat in eggs.
2- In small bowl, mix flour, cocoa, and salt.  On low speed, beat into butter mixture.  Refrigerate 15 minutes.
3- Heat oven to 375 degrees.  Roll dough into balls, 1 tablespoon each.  Roll each ball in the 1/4 cup sugar.  Transfer to un-greased baking sheet, space 1 inch apart.
4- Bake in 375 degree oven until set, 10 minutes.  Press an unwrapped chocolate candy in center of each cookie.  Return to oven; bake 1 minute to set.
5- Let cool slightly on sheet on rack.  Remove cookies to rack; let cool completely.  Store cookies in airtight container up to 2 weeks (chocolate centers will firm up overnight).

No Bake Peanut Butter Bars

Combine:
1/3 lb. graham crackers, crumbed
1/2 lb. softened butter
1 cup peanut butter
1 lb. powdered sugar (3 cups unsifted)

Press mixture into a 9x13 pan.

Melt:
2 cups milk chocolate chips

Spread over top of peanut butter mixture.  Cool in refrigerator.  May bring closer to room temp. to cut.

Apple Crisp Cookies

Back about 22 years ago, I started a subscription to Better Homes and Gardens magazine and I LOVED it.  I was always so excited to see the latest issue in the mailbox.  I enjoyed looking at all the decorating ideas and the lovely gardens they featured.  I would rip out pages of the things I loved most and dream about my future home and family.  I wanted my home to be as cozy and welcoming as the images between each cover.  And I couldn't wait to bask in the color and bounty of the gardens around that home.  I planned to invite friends and family over often and dreamed of the bonding that would occur as we gathered together all smiling faces and love in our eyes.  Since then, real life has proven to be much less easily controlled and structured as those vignettes in the magazine.  Life is messy, people do not always behave the way you think they should and a picture perfect life is not worth the stress most of the time.  But, I have had golden glimpses of that perfect life, and I try to treasure and live in them as they happen.  I even cancelled my beloved subscription in 2000 or 2001 because of the clutter keeping all those magazines created!  The thoughts and dreams they inspired remain and they usually push me on to the next project or event.  Hopefully as my family and friends look back through rose-colored glasses, some of the times we spent together will seem to be as candid and lovely as the pictures that inspired them.  

This cookie recipe was discovered among the pages of the September 1997 BHG issue.  It calls for apple cider mix and dehydrated apples.  I love recipes that have unexpected ingredients.  When these cookies are finished baking they are a little flat and look like they will be crunchy.  But the apples keep them moist.  They are unexpectedly addicting.

Apple Crisp Cookies

1 cup shortening

1/2 cup margarine

1 1/2 cups packed brown sugar

1 cup granulated sugar

1- 0.7 oz. pkg. apple cider mix (about 1 1/2-2 T if in bulk)

1 T cinnamon

1 1/2 tsp baking powder

1 1/2 baking soda

1/2 salt

3 eggs

2 tsp vanilla

3 cups flour

3 cups quick-cooking oats

1 1/2 cups raisins (optional)

1 1/2 cups chopped dried apple pieces

In an extra large mixing bowl beat shortening and margarine for 30 seconds.  Add brown sugar, granulated sugar, apple cider mix, cinnamon, baking powder, baking soda and salt.  Beat until combined, scraping sides of bowl occasionally.  Beat in eggs and vanilla until combined.  Beat in as much flour as you can with mixer.  With a wooden spoon, stir in remaining flour, oats, raisins and apples.  Drop by rounded teaspoons onto an ungreased baking sheet.  Bake at 350F for about 12 minutes or until lightly browned.  Makes 7 dozen cookies.

Pumpkin Cookies

2 cups margarine
2 cups sugar
2 cups brown sugar
4 eggs
1 large can pumpkin
1 large pkg. instant vanilla pudding
1 1/2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 1/2 tsp ginger
6 cup flour
12 oz semi-chocolate
12 oz milk chocolate

Mix all ingredients.  Bake at 375F for 12-13 min.

Double Chocolate Chip Cookies

My sister-in-law, Regina, makes these.

1 cup butter, softened
1 3/4 cup sugar
2 eggs
1 tsp vanilla
1 ounce unsweetened baking chocolate, melted
1/4 cup sour cream
2 cups flour
3/4 cup cocoa
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2 cups white chocolate chips
1 cup chopped almonds, optional

Preheat oven to 350F.  In a large bowl beat together the butter and sugar until light and fluffy.  Add eggs one at a time, beating well after each addition.  Beat in vanilla.  Stir the melted chocolate and sour cream into the creamed mixture.  In a medium bowl, sift together the flour, cocoa, baking soda, baking powder and salt.  Add dry ingredients to creamed mixture.  Stir in white chocolate chips and nuts.  Drop batter by the tablespoon onto ungreased cookie sheets.  Bake 12-14 minutes.  Remove from oven and cool 5 minutes.  Transfer to wire rack and cool completely.  Yield:  5 dozen cookies.

Jenn Weber's Chocolate Chip Cookies

These cookies turn out great every time.  I have used half chocolate chips, half mini M&M's before.  

2 eggs
1 cup Crisco (I use the Crisco bars - easier)
1 cup white sugar
1/2 cup brown sugar
--mix together--
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1 tsp water
--mix together--
2 cups chocolate chips or M&M's
--mix together--
2 1/2 cups flour
--mix together--
Roll into balls & place on cookie sheet. Bake at 350 for 9 min. If you have a convection oven, bake at 350 for 6 min. They won't really look done but they are.
Leave on cookie sheet for 3 min. after taking them out of the oven. Transfer to cooling rack.
Enjoy!

Chocolate Peanut Butter Chip Cookies

1 cup butter, softened
1/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs
2 1/4 cups flour
1 tsp baking powder
1 box (3.9 oz.) instant chocolate pudding
1 pkg. peanut butter chips

Preheat oven to 350F.  In a large bowl combine butter and sugars.  Beat until creamy.  Add vanilla and eggs and beat well.  Stir together flour, baking powder and pudding mix.  Add to butter mixture and blend well.  Stir in peanut butter chips.  Drop by spoonfuls onto baking sheets.  Bake for 8-10 minutes.  Cool.  Yields:  about 3 dozen.

Outrageous Chocolate Chip Cookies

This is Robert's most favorite cookie right now.  They are pretty addictive!

• 1/2 cup butter
• 1/2 cup white sugar
• 1/3 cup packed brown
• 1/2 cup peanut butter
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup rolled oats
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Old-Fashioned Soft Sugar Cookies

My cousin Rica shared this recipe with me when she was living with my mom and going to Utah Valley Community College.

1/2 cup butter
1 cup sugar
1 egg
1/2 cup sour cream
3 1/4 cups flour
1 tsp baking soda
1/2 tsp salt

Cream butter, sugar, egg, vanilla and sour cream.  Sift dry ingredients together and beat into sour cream mixture.  Roll onto lightly floured board, 1/4" thick.  Cut in assorted shapes.  Bake on greased cookie sheet, 2" apart for  8-10 minutes or until lightly browned.  If desired frost cooled cookies with icing (below).  Makes about 2 1/2 dozen cookies.

Soft Sugar Cookie Icing

1/2 cup butter
31/2-4 cups powdered sugar
1 egg, optional
1 tsp vanilla
1/8 tsp sea salt
1 T milk or cream

Cream butter.  Add 1/3 of the sugar and beat well.  Add egg, vanilla, salt and cream or milk; beat until smooth.  Gradually add remaining sugar, beating until smooth.

Aunt Val's Chocolate Chip Cookies

2 cups butter or margarine
2 cups brown sugar
2 cups white sugar
3 eggs
1 tsp. vanilla
Blend until fluffy.  Add:
6 cups flour
1 1/2 tsp. salt, heap a little
1 1/2 tsp. baking soda, heap a little
1 pkg. instant french vanilla pudding
1 pkg. semi-sweet chocolate chips
1 pkg. milk chocolate chips
Bake at 350 for 12 minutes.  Slam cookie sheet on counter when you pull them out.  Makes 5 dozen.

No-Bake Club Cracker Cookies

I love to make these in the summertime.

54 club crackers
1/2 cup butter or margarine
1/3 cup milk
3/4 cup brown sugar
1/2 cup sugar
1 cup graham cracker crumbs
1 cup semi-sweet chocolate chips
2/3 cup chunky peanut butter
1/2 cup peanuts, crushed

Line the bottom of a 9x13 pan with 27 of the crackers.  Melt butter in small pan.  Add milk, brown sugar, sugar and graham cracker crumbs in that order.  Bring to a boil and boil 5 minutes.  Pour over crackers.  Top with second layer of 27 crackers.  Melt chocolate chips and peanut butter together.  Spread over crackers.  Sprinkle with crushed peanuts.  Chill 3 hours.  Cut into bars.  Store in refrigerator.  Makes 32.