Rolo Cookies

These are the new favorite cookies at our house. Alayna loves to help me make them, and they are so yummy right when they come out of the oven, when the caramel is still gooey. Also great dunked in milk. I got this recipe from thenerdswife.

Ingredients:
2 1/2 cups of flour
3/4 cups cocoa
1 tsp baking soda
1 cup sugar
1 cup brown sugar
1 cup butter
2 tsp vanilla
2 eggs
1 pkg Rolos
A bit of sugar for garnish (optional)

Directions:
Preheat oven to 375 degrees.
Unwrap the Rolo candies.
Beat sugars and butter until fluffy.
Add vanilla and eggs to mixture.
beat until combined.
Combine flour, cocoa, and soda.
Add flour mixture to fluffy mixture.
Shape about a teaspoon of dough around each Rolo.
Be sure to cover it completely.
You want it to be about the size of a golf ball.
Optional- Press one side of the dough ball into the leftover sugar. Place sugar-side up on a baking sheet, about two inches apart.
Bake 8-10 minutes.

Chocolate Chip Pudding Cookies

I found this recipe in the "Worldwide Ward Cookbook" , it is really simple and makes really soft, moist cookies, so I thought I would share!

2 1/4 C Flour
1 tsp baking soda
1 C butter, softened
1/4 C sugar
3/4 C packed brown sugar
1 pkg. (4-serving) instant vanilla pudding
1 tsp vanilla
2 eggs
12 oz. chocolate chips

Mix flour and baking soda; set aside. In a large mixing bowl, combine butter, sugar, brown sugar, pudding mix, and vanilla; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chips. Drop by rounded spoonfuls onto cookie sheet about 2 inches apart. Bake at 375 for 8-10 minutes. Makes 3 dozen.

Frosted Butterscotch Cookies

I love all cookies, Chad on the other hand is very picky when it comes to desserts. These cookies are a winner in his book because he had me make three batches in one week. These cookies are addicting, if your not a butterscotch fan don't worry they don't contain butterscotch, it is the frosting that makes them taste so good.

Frosted Butterscotch Cookies

Ingredients

* 2-1/2 cups all-purpose flour
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1-1/2 cups packed brown sugar
* 1/2 cup shortening
* 2 eggs
* 1 teaspoon vanilla
* 1 8-ounce carton dairy sour cream
* 2/3 cup chopped walnuts
* 1/2 cup butter (no substitutes)
* 3-1/2 cups sifted powdered sugar
* 5 teaspoons boiling water
* 1-1/2 teaspoons vanilla
* Chopped walnuts or walnut halves (optional)

Directions

1. Preheat oven to 375 degrees F. Grease cookie sheets. Set aside.

2. In a medium mixing bowl stir together flour, salt, baking soda, and baking powder. Set aside. In large mixing bowl beat the brown sugar and shortening with an electric mixer on medium speed until well mixed. Add eggs and 1 teaspoon vanilla. Beat until well mixed. Add flour mixture and sour cream alternately to beaten mixture, beating after each addition. Stir in the 2/3 cup nuts.

3. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake for 10 to 12 minutes or until edges are lightly browned. Transfer to a wire rack and let cool.

4. To make frosting, in a medium saucepan heat and stir 1/2 cup butter (no substitutes) over medium-low heat until golden brown. (Do not scorch.) Remove from heat. Stir in powdered sugar, boiling water, and 1-1/2 teaspoons vanilla. Beat until frosting is easy to spread. Immediately spread on cooled cookies. If frosting begins to set up, stir in a small amount of additional boiling water. If desired, top with additional chopped walnuts or walnut halves. Makes about 60 cookies.

Make-ahead tip: Up to 1 day ahead, prepare and bake cookies. Frost cooled cookies; let frosting set. Place cookies in an airtight container with waxed paper between layers; store at room temperature.

Homemade Oreo Cookies

Devil's food cake mix
2 eggs
1/2 cup shortening

Mix. Roll into small balls and cook at 350 for 8 min.

Frosting:
8 oz cream cheese
1/2 cube butter
2 tsp vanilla
2-4 cups powdered sugar

Mix until smooth. Frost backs of cooled cookies and place together to make a sandwich cookie.

Crispy Oat Drops

I made these cookies for Krynn because he loves cookies with oats in them. The original recipe called for mini M&M's, but I just used chocolate chips and I opted to leave out the pecans. The M&M's would be really cute.

Crispy Oat Drops

1 c. butter or margarine, softened

1/2 c. granulated sugar

1/2 c. firmly packed light brown sugar

1 large egg

2 c. all-purpose flour

1/2 c. quick-cooking or old-fashioned oats, uncooked

1 tsp. cream of tartar

1/2 tsp. baking soda

1/4 tsp. salt

1 3/4 c. chocolate chips or Mini M&M's

1 c. toasted rice cereal

1/2 c. shredded coconut

1/2 c. coarsely chopped pecans (optional)

Preheat oven to 350 degrees. In a large bowl cream butter and sugars until light and fluffy; beat in egg. In a medium bowl combine flour, oats, cream of tartar, baking soda and salt; blend flour mixture into creamed mixture. Stir in chocolate chips, cereal, coconut, and pecans. Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 12-13 minutes or until lightly browned. Cool completely on wire racks. Store in tightly covered container. Makes about 4 dozen cookies.

Sugar Cookies

My favorite sugar cookies are not quite crunchy, but not too soft either. And I love this icing recipe. The icing dries hard and shiny and is so fun to use.

Sugar Cookie Cutouts (from the Better Homes and Gardens New Cook Book)

1/3 c. butter or margarine
1/3 c. shortening
3/4 c. sugar
1 tsp. baking powder
dash of salt
1 egg
1 tsp. vanilla (I use almond extract)
2 c. all-purpose flour

Beat butter and shortening on medium to high speed until smooth. Add sugar, baking powder and a dash of salt. Beat till combined, scraping bowl. Beat in egg and vanilla. Stir in flour. Divide dough in half and wrap in plastic wrap. Refrigerate until easy to handle. (An hour or two.)

On a lightly-floured surface, roll half at a time to 1/8 inch thick. Cut into desired shapes. Place on ungreased cookie sheet. Bake in a 375 degree oven for 7-8 minutes until edges are firm and bottoms are very lightly browned. Cool completely on a baking rack before frosting.

Sugar Cookie Icing

2 c. powdered sugar
4 tsp. milk
4 tsp. corn syrup
1/2 tsp. almond extract

Whisk all ingredients together until smooth. You may have to play around with the liquid measurements - it can vary a lot depending on the humidity. The icing should be fairly thick, but not as thick as traditional frosting. You can either spread the icing with a spoon or knife or dip the tops of the cookies into the icing. Here is a link to the icing recipe on allrecipes.com: Sugar Cookie Icing.

Monster Cookies

So a lady that I work with made these cookies and brought them to work and they were to die for! I am on a peanut butter kick so they were amazing. So not only were the cookies the size of monsters so was the recipe, so I halfed it last weekend and still had enough to put some dough in the freezer for later! (So you may want to fourth it!)

1 pound butter or margarine, softened
3 pounds cream-style peanut butter (6 1/4 cups)
2 pounds brown sugar
4 cups granulated sugar
1 tablespoon corn syrup
1 tablespoon vanilla
8 teaspoons soda
1 dozen eggs
1(12 oz) package of chocolate chips (2 cups)
1(16 oz) package of plain m&m's
18 cups rolled oats

Cream butter with peanut butter. Add the remaining ingredients, in order, blending well after each addition. Use an ice cream scoop to dip out dough. Flatten cookies on ungreased baking sheet, leaving ample room for spreading. Bake at 350 degrees, for about 15 minutes depending on size. Yields about 75 to 80 cookies.

So this isn't a great picture but I used peanut m&m's and just chopped them up so you get peanuts too! Bon Appetite!

Candy Corn Cookies

I found these cookies on a blog the other day. I thought the girls would have fun making them with me. Who doesn't like to use food coloring and make snakes out of dough?

Ingredients:

1 package (18 oz.) of sugar cookie dough -- or you could use your favorite recipe

1/2 cup flour

1/2 teaspoon lemon extract -- or 1 teaspoon lemon zest

1/2 teaspoon orange extract -- or 1 1/2 teaspoons orange zest

yellow and red or orange food coloring

1/2 cup white chocolate chips or white almond bark, chopped

coarse decorating sugar

Directions:

1. Preheat oven to 350 degrees. Using an electric mixer on low, beat cookie dough and flour until combined. Divide dough into three equal portions.

2. Add lemon extract and yellow food coloring to one portion of the dough. With the mixer on low, beat until blended; set aside. Add orange extract and red and yellow or orange food coloring to another portion of the dough; beat until blended. Leave the remaining portion plain.

3. Divide each dough section in half. Roll 1 piece of each color into a 12-inch long rope. Transfer dough ropes to a lightly floured surface, side by side, with the orange rope in the middle.

4. Place parchment paper or wax paper over dough; gently roll into a 15 x 4 inch rectangle. Remove parchment paper. Using a knife, cut dough into 12 equal triangles.

5. Transfer triangles to an ungreased baking sheet, about 1 inch apart. Push a ruler against side of triangles to straighten edges. Bake until lightly browned, 9 - 11 minutes; let cool on cookie sheet.

6. In a small microwave-safe bowl, microwave white chocolate until melted, about 1 minute. Stir. Dip wide end of cookies into chocolate then into decorating sugar. Let stand until set.

White Chip Chocolate Cookies

We love cookies, or as Aubrey says, "Keekos", at our house.  Chocolate chip cookies are the favorite by far.  But in my opinion, the more chocolate the better.  Why not make the dough chocolate, too?  

Ingredients:

1 C unsalted butter

1 C white sugar

3/4 C packed brown sugar

2 eggs

1  1/4 C unsweetened cocoa powder

1  3/4 C flour

2 tsp baking soda

2 C white chocolate chips

Directions:

Preheat oven to 350 degrees.  Grease cookie sheets.  In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy.  Add the eggs one at a time, beating well with each addition.  Mix in the cocoa, flour, and baking soda.  Finally, fold in white chocolate chips.  Drop by rounded spoonfuls onto the prepared cookie sheets.  Bake for 8 to 10  minutes in the preheated oven, until puffy but still soft.  Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Pineapple Cookies

These cookies are so moist and they stay that way for days . . . actually we've never had any left after the second day.  After eating your tenth cookie, you can rationalize them as being "healthy".  After all, a fruit is one of the main ingredients.

1 C white sugar

1 C brown sugar

1 C shortening

2 eggs

1 C crushed pineapple, well drained

1 tsp salt

3 tsp vanilla

1 tsp soda

2 tsp baking powder

4 C flour

1 C nuts, chopped

1 C coconut, optional

Cream sugars, shortening, and eggs.  Mix in remaining ingredients.  Add extra flour if needed so that dough is the right consistency.  This will depend on how well you drained your pineapple.  Drop by spoonfuls onto a greased baking sheet.  Bake at 375 degrees for 10 minutes or until lightly browned on edges and bottom.