Chewy Chocolate Cookies

• 1 ¼ cups butter or 1 ¼ cups margarine , softened
• 2 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• ¾ cup cocoa
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups peanut butter chips (12 oz. pkg.) or 2 cups semi-sweet chocolate chips (12 oz. pkg.)

Directions:

1. Heat oven to 350°.
2. In large mixer bowl; cream butter and sugar until light and fluffy.
3. Add eggs and vanilla; beat well.
4. Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter or chocolate chips.
5. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.).
6. Cool slightly; remove from cookie sheet onto wire rack. Cool completely.

We added frosting and made them oreo style! Yum

Read more: http://www.food.com/recipe/chewy-chocolate-cookies-5049#ixzz1lMBBbnHk

Dark Chocolate Christmas Temptation Cookies

Prep Time: 1 hour, 15 minutes

Cook Time: 7 minutes

Approximate Time: 1 hour, 22 minutes

Yield: about 3 dozen

Rich dark chocolate paired with Candy Cane Kiss candies, softened and swirled on top. These cookies are a heavenly little bite of Christmas.

Ingredients

• 3/4 C ( 1 1/2 Sticks) butter
• 1 1/2 C packed dark brown sugar
• 2 Tbsp water
• 2 1/4 C dark chocolate chips
• 1/2 tsp vanilla bean paste
• 2 eggs
• 2 1/2 C sifted all purpose flour
• 1 1/4 tsp baking soda
• 1/2 tsp salt
• 1 bag Candy Cane Kiss candies

Instructions

1. Put butter, dark brown sugar and water in a large saucepan and stir over low heat until melted.
2. Add dark chocolate chips and stir until most of the chocolate chips are melted, remove from heat and continue to stir until all the chocolate is melted.
3. Add in 1/2 tsp vanilla bean paste and mix well.
4. Pour into a large mixing bowl and allow to sit and cool for about 10 minutes, stirring a couple of times to help cooling.
5. Carefully measure 2 1/2 C of sifted all purpose flour into a large bowl; add in baking soda and salt - sift together
6. When the chocolate is cooler, add in one egg at a time beating each on high speed until completely blended.
7. Reduce the mixer speed to low and add in dry ingredients, don't forget to scrape the sides and bottom, until blended.
8. Chill the dough for about an hour - while it's chilling - unwrap the Candy Cane Kiss candies
9. Pre-heat the oven to 350 F
10. Roll dough into 1/2" to 1" balls and place on un-greased or parchment lined baking sheet about 1 1/2" apart.
11. Bake about 7 minutes (could be as long as 9 minutes - do NOT overbake)
12. When the cookies come out of the oven, place a Candy Cane Kiss on top of each hot cookie in the middle and let them sit about 5 minutes.
13. Using a toothpick, swirl the softened Candy Cane Kiss until you like the pattern, it will just melt down onto the cookie.
14. Remove the swirl topped cookies from the baking sheet and place them on a cooling rack in the refrigerator to set the candy.
15. Repeat with the rest of the dough and candies.
16. Serve chilled straight out of the refrigerator or at room temperature, either way - DELICIOUS!

No Bake Chocolate Cookies

2 cups sugar
1/2 cup milk
1/4 lb (1/2 cup) butter
1/4 cup cocoa
2 1/2 cup oatmeal
1/2 cup coconut
2 tsp vanilla
1/2 cup peanut butter

Mix sugar, milk, butter, cocoa. Boil 75 seconds. Do not over or under boil.
Remove from heat and add peanut butter,oatmeal, coconut and vanilla.
Refrigerate

Cowboy Cookies

2 cups brown sugar
4 cubes margarine (1 lb.)
4 eggs
1 cup white sugar
2 tsp vanilla
cream together and then add
4 cup flour
2 tsp baking soda
4 cups oatmeal
2 tsp baking powder
1 tsp salt

Mix well and then add 2 cups chocolate chips. You can add nuts if you like. SPoon onto ungreased cookie sheet. Bake 8-10 min @ 350 degree or until done

Oatmeal Cookies (Mom's)

1 cup shortening
1 cup brown sugar
1 cup sugar
2 well beaten eggs
1 t. vanilla
1 t. salt
1 t. soda
3 cups oatmeal
1 1/2 cups flour
1/2 cup nuts

Cream shortening and sugars, add eggs and vanilla- beat well. Add oatmeal and nuts- mixz well. Shape in rolls, wrap in waxed paper and chill for 10 min. slice 1/4 in. thick. Bake @ 350 degrees for 6 minutes.

Chocolate Meringue Kisses

4 large egg whites, at room temp.
1/4 tsp cream of tartar
1/2 cup sugar
1/2 cup confectioners' sugar
1/4 cup unsweetened cocoa

Preheat oven to 225. Line 2 large rimmed cookie sheets with parchment paper.
Place egg whites in a clean dry bowl and beat with an electric mixer on medium-high speed until foamy. Add cream of tartar, increase speed to high and whip until mixture forms soft peaks. Gradually add granulated sugar and continue beating until whites are stiff and shiny.
In a seperate bowl, sift confectioners' sugar with cocoa to blend. Working in thirds, sprinkle cocoa mix over egg whites and gently fold in until thoroughly incorporated. Transfer to a large ziplock bag. Seal bag, pinching out excess air. Snip off a small piece of one bottom corner of bag. Pipe out meringues through hole onto cookie sheets, forming small "kisses" about 2 inches in diameter. Bake for 1 hour, until meringues are firm and dry. Turn oven off and let meringues sit in oven for 15 mintues.
Let meringues cool on sheets on wire racks, then gently peel kisses off parchment paper. Store at room temperature in an airtight container.

Per serving (2 kisses)
29 cal
0g fat
0mg chol
0g fiber
1g pro.
7g carb
9mg sod.

A few "Mix in a Jar" recipes

(All are designed to fit into a wide mouth quart jar. All ingredients should be added to the jar in the order listed.)

More Than Chocolate Chips

2 C flour, 1 tsp. baking soda, 3/4 C brown sugar, 1/2 C white sugar, fill remaining room in the jar with M&Ms.

Additional ingredients needed to prepare: 1 C butter, 1 egg, 2 tsp. vanilla

To Prepare: Empty ingredients in jar into a large mixing bowls. Soften butter in microwave until almost melted. Lightly beat egg and add to butter, add vanilla and mix well. Pour butter mixture over cookie mix and mix well. Drop by spoonful onto cookie sheet. Bake 350 degrees 10-12 minutes.

Beef Barley Soup

1/2 C rice, 1/2 C split peas, 1/3 C barley, 3 beef bouillon cubes, 1/3 C barley, 1/4 C dehydrated onion, pasta to the top

Additional ingredients needed to prepare: 1 can beef chunks (adding a bottle of diced tomatoes is also yummy)

Remove pasta and set aside. In a large stock pot combine 6 C water with soup mix and beef. Bring to a boil and simmer 25 minutes or until peas, rice and barley are almost tender. Add pasta and continue cooking 15 minutes more.

Fruit Crisp Topping

1 1/2 C flour, 3/4 C brown sugar, 1 C oats, 1/4 tsp. cinnamon, chopped pecans to fill jar

Additional ingredients needed to prepare: 3/4 C butter, fruit

Add fruit to a 8×8 inch baking dish (canned, fresh or frozen). Place crisp mix in large mixing bowl. Melt butter and our over mix. Toss to coat completely. Sprinkle evenly over fruit. Bake until topping is slightly brown and fruit is softened.

Double Chocolate Cookies

1 1/2 C flour, 3/4 C brown sugar, 1/2 C white sugar, 1/2 tsp. baking soda, 1/4 tsp. salt, 1/2 C cocoa, chocolate chips to fill jar

Other ingredients needed to prepare: 1/3 C butter,1 tsp. vanilla, 2 eggs

Remove chocolate chips and set aside. Place mix in large mixing bowl. Combine butter, vanilla, and eggs and mix well. Add egg mixture to mix and combine well. Add chocolate chips and mix well. Drop by spoonful onto cookie sheet. Bake 350 degrees 10 minutes or until firm around the edges but not browned.

Italian Chocolate Sandwich Cookie

Recipe courtesy Giada De Laurentiis

Chocolate Cookies:
1 cup unsalted butter, room temperature (2 sticks)
2/3 cup sugar
1 cup all-purpose flour
1 cup cornmeal or polenta
1/3 cup cocoa powder
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 orange, zested
Orange Filling:
1/2 cup unsalted butter, room temperature (1 stick)
3/4 cup powdered sugar
1/2 orange, zested
Pinch salt


Preheat the oven to 350 degrees F.
To make the Chocolate Cookies, in a large bowl use an electric mixer to cream together the butter and sugar until light in color and fluffy. In another medium bowl stir together the flour, cornmeal or polenta, cocoa powder, baking powder, salt, and orange zest. Add the dry ingredients to the butter mixture and stir to combine using a wooden spoon. Place the dough on a sheet of plastic wrap. Press the dough into a 1-inch high round. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 1 day.

Roll out the dough to between 1/8 and 1/4-inch thick. Use a 1 3/4-inch round cookie cutter to cut out the dough. Bake on a heavy baking sheet for 15 minutes. Place the baking sheets on a wire rack to cool cookies.

Meanwhile, to make the Orange Filling, combine the butter, powdered sugar, orange zest, and salt in a medium bowl. Use an electric mixer to cream the ingredients together.

To assemble the cookie sandwiches, place about 1 teaspoon of the Orange Filling on a cookie. Top with another cookie and press the cookies together. Store in an airtight container for up to 1 day.


Prep time: 20 min
Inactive prep time: 15 min
cook time: 30 min
yeild: 28 cookies

Coconut Cranberry chews

1 1/2 cups of butter
2 cups of sugar
1 TBSP orange peel
2 tsp of vanilla
1 1/2 cups of dried cranberries
1 1/2 cups of sweetned flaked coconut

3 1/4 cups of all-purpose flour
1 tsp of baking powder
1/4 tsp of salt

on medium speed mix butter and sugar together, then orange peel, vanilla and cranberries and coconut. In another bowl, mix flour, baking powder and salt together with wisk. Add flour slowly, make into 1 inch balls. Space about 2 inches apart. Bake at 350 degrees. 8-11 minutes or until bottoms are lightly brown.

Chocolate Mint Cookies

3/4 cup butter or margarine
1 1/2 cup firmly packed brown sugar
2 TBSP water
12 oz. semi-sweet chocolate chips
2 large eggs
2 1/2 cups flour
1/2 tsp salt
Ande's Mints, broken in half

Heat butter, sugar and water in large heavy saucepan over low heat until butter is partially melted. Add chocolate chips and continue stirring til partially melted. Remove from heat and continue stirring until choclate is completely melted. Pour into large mixer bowl and let stand 10 minutes to cool slightly. With mixer on medium speed, beat in eggs one at a time. Reduce speed to low and add dry ingredients beating just until blended. Refrigerate 1 hour. Pre-heat oven to 350 degrees. Line cooke sheets with foil. Roll tsp of dough into ball, place 2"on sheets. Bake 10-12 minutes. Removed from oven and place 1/2 int on each cookie. Let soften and then swirl to frost cookie. Transfer to racks to cool. This will make about 2 dozen cookies.

Holiday Pumpkin Cookies

1 spice cake mix
1 15oz can pumpkin
1 pkg semi-sweet chocolate chips

Optional: nuts
1 egg to make a cake like texture

Mix ingredients together. Let sit for 10 min. Drop by tablespoon on floured pam cookie sheet. Bake at 325 degrees for 16 minutes.

Jam Sandwich Cookies

Prep: 15 minutes
Total: 40 minutes plus cooling time


Makes 18
4 cups Everyday Baking Mix, spooned and leveled
1 cup (2 sticks) cold unsalted butter, cut into pieces
1/2 cup whole milk
3/4 cup seedless jam or jelly

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a food processor, pulse baking mix and butter until mixture resembles coarse meal. Add milk; pulse until a dough forms.

Drop dough by heaping tablespoons onto sheets, 4 inches apart. (You will fit about 9 cookies to a sheet; bake in two batches to make a total of 36 cookies.) Bake until cookies begin to turn golden but center is still pale, 12 to 14 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely.

Spread flat side of half the cookies with 2 teaspoons jam each; sandwich with remaining cookies.

from Everyday Foods