Oatmeal Cranberry Cookies

Ingredients:
1/2 cup brown sugar
1/4 cup butter, softened
1 egg
1/2 cup applesauce (no sugar added)
1 teaspoon cinnamon
1/4 teaspoon baking soda
1 cup flour
1 cup quick oats
1/2 cup dried cranberries
1/2 cup white baking chips

Directions:
Heat oven to 350 F. Cream sugar and butter in medium bowl with mixer until light and fluffy. Add egg, applesauce, cinnamon and baking soda; mix well. Slowly mix in flour until just combined. Stir in oats, cranberries, and chips.
Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet; flatten slightly.
Bake 10-12 minutes until lightly browned. Cool 1 minute on cookie sheet. Remove to wire rack.

Makes:
20 cookies

Source:
Market Pantry applesauce label

Chip Cookies

Ingredients:

2/3 cup butter

2/3 cup shortening

1 cup sugar

1 cup brown sugar

2 eggs

2 teaspoons vanilla

3 1/2 cups flour

1 1/2 tsp. baking soda

1 teaspoon salt

chips (chocolate, butterscotch, or white)

Directions:

Preheat oven to 375 degrees. Cream together butter and shortening. Add sugars...mix well. Add eggs and vanilla and mix well. Stir in flour, baking soda, and salt. Add chips to desired amount. Bake 8-10 minutes.

Notes:

I was first served these with butterscotch chips, and they were amazing. I'd say it's the shortening that makes them so good.

Suggestions include baking on parchment paper, and allowing to cool on cookie sheet while slightly gooey, to allow additional "firming;" gets just the right consistency for a gooey cookie.

Source:

Jennifer Chamberlain

Vanishing Oatmeal Raisin Cookies or Bars

Ingredients:

1/2 cup (1 stick) plus 6 tablespoons butter, softened

3/4 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt (optional)

3 cups Quaker Oats (quick or old fashioned)

1 cup raisins

Directions:

Heat oven to 350 degrees. In large bowl, beat butter and sugars on medium speed until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Makes:

4 dozen cookies

Bar Variation:

Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered.

Makes:

24 bars

Source:

Quaker Oat box

Thumbprint Cookies

Ingredients:

1/4 cup shortening

1/4 cup butter

1 egg yolk

1/2 teaspoon vanilla

1/4 cup brown sugar

1 cup flour

1/4 teaspoon salt

3/4 cup walnuts, very finely chopped

whipped egg white

Directions:

Cream shortening and butter together. Add egg yolk, vanilla, and brown sugar. Stir in flour and salt. Form dough into 1-inch balls and roll in egg white, then nuts. Place on greased cookie sheet.

Bake 375 for 5 minutes. Remove from oven, and press thumb into each cookie. Return to oven and bake 8 minutes more.

Frost centers with butter cream frosting, tinted green or red.

Yields:

A baker's dozen.

Notes:

Very unique cookie recipe, very delicious. Great for parties and display. Grandma recommends pushing the dough into the nuts a bit, so they stick well--a good idea. My thumbs sometimes get burnt if I press them into the hot cookie, so instead, I try to use something similar-sized, like a small measuring spoon.

Source:

Grandma Jean

Ginger Snaps

Ingredients:

1 cup sugar, plus additional sugar for rolling dough

3/4 cup butter

1 egg

1/4 cup light molasses

2 cups flour (sometimes more, if dough is very sticky)

1/4 teaspoon salt

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon ground cloves

1 teaspoon dry ginger

Directions:

Cream sugar and butter. Add egg and molasses, and blend well. Sift together dry ingredients and add to the sugar and butter mixture. Form dough into small balls and roll in granulated sugar. Place on greased cookie sheets. Bake 350 degrees for 8-9 minutes.

Notes:

The one and only ginger snap recipe for me. Thanks, Grandma Jean! I love her cookie recipes because they aren't massive. This makes about 2 dozen cookies, depending on how big you roll them out.

I often add extra flour if the dough is really sticky. Just enough so it is no longer wet, but still very soft. I find that my cookies come out nice and plump, not flat, if the dough is not so wet. This applies to all cookies. Also, I like my cookies soft and chewy, so I remove them just before they start to get the golden color on the edges, and allow them to sit on the hot cookie sheet a minute after baking.

Source:

Grandma Jean

Jolet's Triple Chocolate Cookies

Ingredients:
1 3/4 - 2 cups all-purpose flour (I often use the whole wheat flour sold at Smiths. It is very fine, just like regular white flour, so it's not heavy. I usually measure out two cups that are just under being full, so I think it probably comes out to about 1 3/4 cups. Adding the oatmeal later is why I reduce the flour. And I've tried the NTH recipe for oatmeal chocolate chip, but I don't like the way they turn out.)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened (sometimes I use only 1 stick of butter and 1/2 cup apple sauce)
1/2 cup granulated sugar (sometimes I skip the granulated sugar and use all brown sugar)
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups oatmeal
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
1 cup white chocolate chips
1 cup chopped nuts

Directions:
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in oatmeal, morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Source:
Jolet Olsen

Candela's Best Ever Chocolate Chip Cookies

Ingredients:
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups oatmeal
2 cups flour
1/2 teaspoon salt
1 teaspoons baking powder
1 teaspoon baking soda
(wheat germ)
(flax seed meal)
2 cups chocolate chips (1 12-oz package)

Directions:
Cream butter and sugars together. Add eggs and vanilla and mix well. Add oatmeal, flour, salt, baking powder and baking soda; mix well. (You can add the wheat germ and flax meal to make these slightly more healthy.) Stir in chocolate chips. Bake 6-10 minutes at 375 degrees. Makes a lot!

Notes:
These really are very good! The original recipe is actually double all these ingredients, so it really makes a lot, but I figure it would be more convenient for me to see it this way. I may even halve this recipe at times. Otherwise, you can roll cookie logs and put them in the freezer for later baking.

Source:
Candela Rice

Chocolate Chip Cookie Mix in a Jar

Ingredients:
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups (9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

3/4 cup packed brown sugar

1/2 cup granulated sugar

Directions:

Combine flour, baking soda and salt in small bowl. Place flour mixture in 1-quart jar. Layer remaining ingredients in order listed above, pressing firmly after each layer. Seal with lid and decorate with fabric and ribbon.

Recipe to Attach:
Preheat oven to 375° F. Beat 3/4 cup (1 1/2 sticks) softened butter or margarine, 1 large egg and 3/4 teaspoon vanilla extract in large mixer bowl until blended. Add cookie mix and 1/2 cup chopped nuts (optional); mix well, breaking up any clumps. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 2 dozen cookies.

Source:

www.meals.com

Snicker Doodles

Ingredients:
1 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt
cinnamon and sugar (for rolling)

Directions:
Preheat oven to 375 or 400. Beat shortening, eggs, and sugar until well combined. In a separate bowl combine dry ingredients (not the cinnamon and sugar). Add dry ingredients to egg mixture. Form into small balls and roll in cinnamon and sugar mixture. Bake 4-6 minutes, or when sides begin to crack.

Notes:
I have made this recipe since I was probably ten. It's an easy one to half.

Source:
Family recipe. Mom or Grandma Jean?

Sarah's School Chocolate Chip Cookies

Ingredients:

1/2 cup butter

1/2 cup peanut butter

1/3 cup brown sugar

1/2 cup sugar

1 egg

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup flour

1/2 cup rolled oats

1/2 bag chocolate chips

Directions:

Preheat oven to 350. Cream butters, add sugar, and mix well. Beat in egg. Combine dry ingredients and add to wet. Stir in chocolate chips. Bake cookies for 7-8 minutes (or make a cookie monster in a 9" pie pan, baking 18 minutes). Enjoy.

Notes:

I am so excited to make this recipe, I LOVE chocolate chip and peanut butter, and for some reason, I have never combined them before!

Source:

Judi Conners