Loveli CCC's

The best chocolate chip cookies EVER.

Mix together for a long time...
1 1/2 c butter
2 c brown sugar
2 c white sugar
4 eggs
2 T vanilla

Mix first on low, and then medium high.

Mix in bowl...
6 1/2 c flour
2 t salt
2 t baking soda
2/3 c chocolate chips

Turn mixer back to low and slowly add flour mixture. Dough should be a little sticky.

Preheat oven to 375F
Make into balls
Bake 8-10 mins or until barely golden brown (if baking 2 sheets at once, switch at about 6 mins).

Pfeffernusse!

makes about 3 dozen

Ingredients:

• 1/2 c molasses
• 1/4 c honey
• 1/4 c shortening
• 1/4 c margarine
• 2 eggs
• 4 c flour
• 3/4 c white sugar
• 1/2 c brown sugar
• 1 1/2 t ground cardamom
• 1 t ground nutmeg
• 1 t ground cloves
• 1 t ground ginger
• 2 t anise extract
• 2 t ground cinnamon
• 1 1/2 t baking soda
• 1 t ground black pepper
• 1/2 t salt
• 1 c confectioners' sugar for dusting

Directions:

1. Stir together the molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Stir in the eggs.
2. Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combines. Refrigerate at least 2 hours.
3. Preheat oven to 325 degrees F (165 degrees C). Roll the dough into acorn-sized balls. Arrange on baking sheets, spacing at least 1 inch apart.
4. Bake in preheated oven 10 to 15 minutes. Move to a rack to cool. Dust cooled cookies with confectioners' sugar.

Dough!

Dough's MADE to be eaten raw. Yep, you read right, raw. Awesome.
From Willowbird Baking

Chocolate chip ready-to-eat safe cookie dough
makes abt 1 1/2-2 c dough
Ingredients:
1/2 cup butter, softened
3/4 cup light brown sugar, packed
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
4 to 6 tablespoons water

Directions:
In a medium bowl, cream together the butter and sugar. Stir in the flour, salt, vanilla and chocolate chips. Add the water one tablespoon at a time stirring between each, until the dough reaches cookie dough consistency.

Sugar ready-to-eat cookie dough
makes abt 1 1/2-2 c dough
Ingredients:
1 1/3 cups and 1 tablespoon all-purpose flour
1/2 cup butter, softened
3/4 cup white sugar
1-2 tablespoons water
1/2 teaspoon vanilla extract

Directions:
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in flour and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.

Cake Batter ready-to-eat dough
makes abt 1 1/2-2 c dough
Ingredients:
1 1/2 cups all-purpose flour
2/3 cup yellow cake mix
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated white sugar
1 teaspoon pure vanilla extract
2 tablespoons sprinkles
4-8 tablespoons water

Directions:
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in salt, flour, cake mix, sprinkles, and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.

German Chocolate Oreos

From Family Favorite recipes
makes about a dozen

Ingredients:
For the cookies:
1 German Chocolate Cake mix
1/2 c. butter (or margarine) softened, NOT melted
1 egg
1 t vanilla

For the frosting:
1/2 cube (or stick) butter, softened
4 oz. cream cheese
1-2 c. powdered sugar
1 t vanilla
2 t milk
1 container coconut topping (the kind in the plastic container by all the frostings)

Directions:
Mix "cookie" ingredients together into cookie batter texture, roll into balls as big as desired (walnut size). Bake at 350 degrees for about 8-9 minutes. Do not over-cook (they may seem underdone but they aren't, you want them to be soft and chewy). Leave cookies on the baking sheet for at least 5 minutes after removing from oven. Allow to cool completely before adding frosting.

For the frosting: Mix butter and cream cheese with an electric beater until smooth. Add powdered sugar a little at a time, then add vanilla and milk. Keep adding powdered sugar to reach desired consistency. Mix equal part cream cheese frosting and coconut topping (you can do this any way you want- it doesn't have to be EXACTLY equal.. add more of the topping you like best). Assemble cookies by spreading with coconut/frosting mixture in the middle of 2 of the German Chocolate cookies.

Chocolate Whoopies

makes 24

"Pie" ingredients
1 2/3 c flour
2/3 c unsweetened cocoa powder
1 1/2 t baking soda
1/2 t salt
4 T butter, room temp
4 T veggie shortening
1 c packed dark brown sugar
1 egg
1 t vanilla
1 1/4 c milk

Filling ingredients
1 1/2 c marshmallow fluff
1 1/4 c veggie shortening
1 c confectioner's sugar
1 T vanilla

Directions
1. Position rack in center of oven; preheat to 375F. Line two baking sheets with parchment paper.
2. Sift together flour, cocoa, soda, and salt on sheet of wax paper. In work bowl of a stand mixer w/ paddle attachment, beat butter, shortening, and brown sugar on low until just combined. Increase to medium & beat 3 min. Add egg & vanilla; beat 2 more minutes.
3. Add half the flour mixture and half of milk to batter; beat briefly on low. Beat in remaining flour and milk.
4. Using a spoon drop 1 T at a time onto one of the baking sheets, spacing at least 2 inches apart. Bake one sheet at a time for about 10 min or until pies spring back when pressed gently. Remove from oven; let cool on sheet for 5 min; transfer pies to rack to finish cooling.
5. To make filling: Beat fluff and shortening for 3 mins on medium. Reduce to low, and add sugar and vanilla. Beat until incoporated. Increase speed to medium, beat til fluffy.
6. Sandwich filling between flat sides of two pies; repeat for all pies.

Enjoy!

Hiroko's Almond Cookies

Got this recipe from Hiroko

Ingredients:
Dough:
1 1/2 c room temp butter
1/2 c sugar or powdered sugar
2 Eggs
1 1/2 c flour
pinch of salt

Caramel Sauce:
2 c sliced almonds
1 1/2 c butter
1/3 c honey
1/3 c whipping cream
1/2 c sugar

Directions:
1. Make dough. Add sugar to the soft butter, add egg and mix well. Sieve flour and salt mix it together. Wrap in the refrigerator to rest until it gets kind of hard.
2. Spread on a bed of dough on a sheet and stick to the baking sheet. Bake in oven for 10 minutes 400F.
3. Prepare a medium pot. Pour all ingredients [for caramel sauce] into the pot and heat at medium level. Heat until the temperature reaches 400F.
4. Taking out the dough out of oven, spread caramel sauce with sliced almonds on the dough. Bake 350F in the oven for about 15 minutes, bake until the surface of golden brown. Slice while hot.

Old Fashioned Sugar Cookies

My Meemaw's recipe

Ingredients:
1 c margarine
1 c sugar
2 eggs
1 t vanilla
1 t soda
1 c cooking oil (veggie oil)
1 c powdered sugar
1 t salt
4 1/4 c flour
1 t cream of tarter

Directions:
In a large bowl cream sugars and margarine until light and fluffy. Add oil, vanilla and eggs. Mix well. Sift flour, salt, soda, and tartar. Stir dry ingredients into sugar mixture. Refrigerate at least 2 hours. Flatten balls of dough w/ glass dipped in sugar. Bake cookies 8-10 mins at 350.

Cake Mix Cookies

Got this one from my friend Erin :-)

Ingredients:
1 box cake mix (any flavor)
2 Large eggs
1/3 c. Oil

Directions:
1. Mix all ingredients well with a wooden spoon. Roll mix into 1" balls and place far apart on cookie sheets. Flatten to 1/4" thickness with the bottom of a glass which has been dipped in flour. Bake at 375 for 6 min. Let cold a minute before removing from sheets. (they hard up upon cooling)
2. Eat them just as they are or possibly buy a corresponding frosting flavor and frost while they are slightly hot.

Whoopies

from Monica (thanks!) These are awesome! Try them- you'll like them!
makes about 26 cookies

1 small can of solid pack pumpkin
1 dry spice cake mix (with added ingredients noted on the box)

Mix together until well combined. Mixture should be smooth. Drop by tablespoonfuls onto greased cookie sheets. Bake at 350F degrees for about 12 minutes or until center is set. Let them cool completely on a wire rack.

The filling (for between the whoopies)
1/2 cup butter
8 ounces cream cheese
1 teaspoon vanilla
3 tablespoons pure maple syrup
3 cups powdered sugar

Cream together butter and cream cheese. Add the vanilla and the maple syrup. Slowly add the powdered sugar one cup at a time. Mix on medium speed for one minute between each cup. Place in the refrigerator for about 1 hour so that it sets. Place 2 teaspoons of Maple Cream Filling on half of your cooled cookies. Place the other half of cookies on top. Store in the refrigerator.

Banana Chocoloate Chip cookies

from Gooseberry Patch

Ingredients:
1/2 c margarine
1 c brown sugar
2 eggs, beaten
1 t vanilla
3 bananas, mashed
2 1/4 c flour
1 t baking powder
1 t baking soda
12 oz package chocolate chips

Directions:
In a bowl beat margarine, brown sugar, vanilla & banana until creamy. In separate bowl, combine flour, powder, & soda. Stir flour mixture into margarine mixture. Stir in chocolate chips. Drop by teaspoons onto greased baking sheets. Bake at 375F 8-10 mins or until golden brown. Let cool on wire racks. Makes 2-3 dozen.

Gingerbread Houses

All info from Gingerbread Lane Kitchens

Gingerbread

1 c vegetable shortening
1 c sugar
1 c dark molasses or corn syrup (dark gives dark, chocolate colored dough; corn syrup gives light dough...or use half molasses and half corn syrup for a medium colored dough)

Melt these 3 in a pot over low heat.

Remove from heat and add:
1 t baking soda
1/2 t salt
1 t ginger
1 t nutmeg
1 t cinnamon

Then stir in 4-4 1/2 cups of flour, 1 cup at a time. (You may have to enlist the help of an electric mixer on the last cup as the dough gets quite thick and hard to stir. Split the dough into manageable balls, wrapping excess in plastic wrap. Roll out, cut pieces, bake at 375 for 6-12 minutes.

If dough isn't working well, then microwave for 10 seconds and try again to knead out.


Icing recipe
(makes 2 cups so you'll probably have to make several batches)

3 egg whites
1/2 teaspoon cream of tartar
1 (16 oz box) confectioners powdered sugar

In a large bowl combine all ingredients. Beat 7 minutes with an electric mixer until smooth and thick.. A good test is when a knife blade drawn through the icing leave a clean cut. Store in a tightly sealed container if you are not using it right away.



Here's a basic house design that you can improvise on and make it better. (Click on the image to make bigger).

Pumpkin muffins or pumpkin chocolate chip cookies

(from the awesomest neighbor ever, Jen)

1 can of pumpkin (the smaller one)
1 spice cake mix (mix as directed on box with pumpkin).

Mix together and put in muffin papers. Bake at 350 for 20 min.

OR add chocolate chips and bake them as cookies for the same amount of time.

These can easily be frozen and kept in the freezer for a couple months and defrosted in the microwave- they are still just as moist as they were when first made.

Peanut butter kisses cookies

A classic cookie that I love to have! Makes about 4 dozen cookies.

48 Hershey's Kisses
1/2 c shortening
3/4 c creamy peanut butter
1/3 c sugar
1/3 c light brown sugar
1 egg
2 T milk
1 t vanilla
1 1/2 c flour
1 t baking soda
1/2 t salt
granulated sugar

1. Heat oven to 365. Remove wrappers from chocolates

2. Beat shortening and peanut butter in large bowl. Add sugars; beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, soda, and salt; gradually beat into mixture.

3. Shape dough into 1 inch balls. Roll in sugar, place on ungreased cookie sheet.

4. Bake 8-10 mins or until lightly browned. Immediately press kisses into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.

Gluten free peanut butter cookies

I got this recipe from a great sister from our old ward. We tried it out and I really like it- good stuff and simple to make

Preheat oven to 350*F

1 c peanut butter
2 eggs
1/2 c sugar
1/2 c brown sugar
1/2 t vanilla
1/4 t baking soda
1 c chocolate chips
1/2 c coconut

Mix peanut butter, eggs, brown sugar, vanilla, and baking soda. Stir in chocolate chips and coconut. Form 1 tbsp into balls and place on parchment lined cookie sheet. Bake for 10-12 minutes. Allow to cool on parchment before moving to cooling rack. Yummy!

White chocolate chip macadamia nut cookies

One of my favorite kinds of cookies!

2 c flour
2 t cinnamon
1 t cardamom
1 t baking soda
1 c (2 sticks) butter (softened)
1/2 c sugar
1/2 c brown sugar
1 cup pumpkin (from canned pumpkin like Libby's)
1 egg
2 t vanilla
2 c (12 oz) white chocolate chips
2/3 c chopped macadamia nuts or walnuts

Combine flour, cinnamon, cardamom, and baking soda in small bowl. Beat butter, sugar, and brown sugar in large bowl until creamy. Beat in pumpkin, egg, and vanilla until well mixed. Gradually beat in flour mix. Stir in morsels and nuts. Drop by rounded teaspoon onto greased baking sheets; flatten slightly with back of the spoon.

Beat at 350 for 11 to 14 mins or until centers are set. Cool for 2 mins remove to wire racks to cool completely. Makes about 4 dozen cookies.

Double Chocolate Chip cookies

Sam tested and Sam approved (obviously- he is a chocolate- holic!)

2 1/4 c flour
1/2 c baking cocoa
1 t baking soda
1/2 t salt
1 c butter (softened)
1 c brown sugar
3/4 c sugar
1 t vanilla
2 eggs
2 c (12 oz) chocolate chips

Combine flour, cocoa, soda and salt in small bowl. Beat butter, brown sugar, sugar, and vanilla in a large bowl until creamy. Beat in eggs until light and fluffy. Gradually add flour mixture. Stir in chocolate chips. Drop by rounded teaspoon onto ungreased baking sheets. Bake at 375 for 8-10 mins or until puffed up. Let stand 2 mins; remove to wire racks to cool completely. Makes about 4 1/2 dozen cookies.

Oatmeal Scotchies

This is one of my favorite kinds of cookies. They are so good and one of those kinds that you can freeze easily and just pop in the microwave and have still be awesomely good (much like my mother-in-law's CCC's).

1 1/4 c flour
1 t baking soda
1/2 t salt
1/2 t cinnamon
1 c (2 sticks) butter, softened
3/4 c sugar
3/4 c brown sugar
2 eggs
1 t vanilla (or grated orange peal)
3 c quick or old-fashioned oats
2 c (12 oz) butterscotch chips

Combine flour, soda, salt and cinnamon in small bowl. Beat butter, sugar, brown sugar, eggs, and vanilla in large mixer bowl until creamy. Gradually beat in flour mix. Stir in oats and morsels. Drop by rounded teaspoon onto ungreased baking sheets.

Bake in preheated 375 F oven for 7 to 8 mins for chewy cookies or 9 to 10 mins for crispy cookies. Let stand for 2 mins; removed to wire racks to cool completely. Makes about 4 dozen cookies.

My Chocolate chip/ butterscotch chip cookies

2 1/4 c flour
1 t baking soda
1/2 t salt
1 c (2 sticks) softened butter
3/4 c sugar
3/4 c brown sugar
2 eggs
2 t vanilla
1 package (12 oz) chocolate chips (2 c)
1 c butterscotch chips
1 1/2 c chopped nuts (preferably walnuts or pecans) (optional)

1. In small bowl, sift flour, baking soda, and salt together.
2. In large bowl, cream butter until smooth. Add sugar and brown sugar. Beat until light and fluffy. Add eggs,and mix until smooth and creamy. Beat in vanilla.
3. Beat in sifted flour mix until well mixed. Fold in chips and nuts. Spoon onto ungreased baking sheets.
4. Bake at 375 for about 9 mins or until lightly golden brown. Cool on sheets for 2 mins. Remove to wire rack.

Cookie Pizza

One my kid's favorites!

Shortening (to grease pizza pan)
1/2 c brown sugar
1/4 c sugar
1/2 c (1 stick) butter, softened
1 t vanilla
1 1/4 c flour
1/2 t baking soda

Chocolate sauce:
1 c chocolate chips
2 t butter
3 T milk
1 c powdered sugar
1/2 c M&M's (and any other treats you may like on the pizza like mini marshmallows, Reese's pieces, etc.)

1. Heat oven to 350. Grease pizza pan with shortening.

2. Mix egg, brown sugar, sugar, butter, and vanilla until mixed.

3. Add flour and soda to mixture (dough will be stiff).

4. Spread or pay dough onto greased pizza pan to edge.

5. Bake for 15 mins or until golden brown. Cool 10 mins before spreading with sauce.

6. While crust is cooking, make sauce by putting chocolate chips, butter and milk into saucepan. Cook over low heat 5 mins or until chip are melted.

7. Add powdered sugar to chocolate mixture until smooth and shiny. Spread over crust.

8. Add candies and enjoy!!!

My Meemaw's peanut butter cookies

These aren't good for you at all, but man they taste so good!!!

1 c Crisco or margarine
1 c brown sugar
1 c sugar
1 t vanilla
1 t baking soda
1/2 t baking powder
1 c peanut butter
pinch of salt
2 beaten eggs
2 1/2 c flour

Cream shortening and sugar, add vanilla, peanut butter, eggs and last the flour which is sifted with soda, baking powder and salt. Roll in balls and press with fork (and sprinkle with a little sugar if you like). Bake at 375 for 10 mins.