I thought I’d share some of my favorite cookie recipes with you today. They make great after-school snacks, quick and inexpensive desserts and of course they are perfect with a cup of coffee any time of the day.
Don’t tell anyone, but I had a sugar cookie for breakfast this morning with my coffee.
Ready to get baking?
- 2 cups sugar
- 1/2 cup unsweetened cocoa
- 1/2 cup milk
- 1/2 cup margarine (1 stick) or 1/2 cup solid vegetable shortening
- Dash salt
- 1/4 cup peanut butter
- 1 teaspoon vanilla
- 2 cups rolled
oats
First take out a nice 2-quart saucepan. In it combine the sugar, cocoa, milk and margarine. Cook and stir the mixture over medium heat until the margarine melts, and the sugar dissolves. Bring the pot to a boil, and reduce the heat slightly. Simmer the mixture for several minutes, until the chocolate forms a soft ball when dropped into a bowl of cold water. This is about 234° on a candy thermometer.
Remove the pan from the heat when
it reaches the soft ball stage. Add the salt, peanut butter and vanilla. Stir until the peanut butter is dissolved.
Finally stir in the oatmeal. The mixture may seem a little runny, but will thicken up as it cools. Drop the mixture from a tablespoon onto a sheet of waxed paper. It should form medium sized cookies. Depending on the size of the cookie, you may end up with as few as 15 or as many as 24.
- 1/2 cup soft margarine or shortening
- 1 cup white sugar
- 1 medium egg
- 1 tablespoon milk
- 1 teaspoon vanilla
- 1/4 teaspoon almond flavoring (optional)
- 1/2 teaspoon salt
- 1 teaspoon
baking powder
- 1-1/2 cups flour
In a medium sized bowl cream together the margarine or shortening and sugar. Beat it until it is smooth and fluffy. Add the egg, milk and vanilla, mixing well. Stir in the salt, baking powder and flour. Blend it all up until it makes a nice smooth dough. Drop the mixture by small spoonfuls onto an oiled cookie sheet. Bake at 375° for about 8 to 10 minutes.
- 1 1/3 C. Peanut Butter
- 1 C. Quick Cooking Oats
- 4 T. Vegetable Oil
- 2 Eggs
- 1 32 oz. Roll Refrigerated Chocolate Chip Cookies
- 1/3 C. Mini
Candy-Coated Baking Bits
- 1/3 C. Raisins
- Dried Cranberries to Taste
- Peanut Butter Chips to Taste
- Preheat oven to 350 degrees.
Combine peanut butter, oats, oil and eggs in a large bowl. Next, add cookie dough gradually. Mix well.
Stir in remaining ingredients until well blended.
On an ungreased baking sheet, drop dough approximately 2 inches apart.
Bake for roughly 13-15
minutes. Be sure not to over bake.
