Recipes | Cookies


  • FIVE CHIP COOKIES
    by Sister Jan M.


    1 cup butter
    1 cup peanut butter
    1 cup white sugar
    2/3 cup packed brown sugar
    2 eggs
    1 teaspoon vanilla extract
    2 cups all-purpose flour
    1 cup old-fashioned oatmeal
    2 teaspoons baking soda
    2/3 cups each: milk chocolate chips, semi-sweet chocolate chips, peanut butter chips, vanilla chips and butterscotch chips (or use any flavors you like)

    In a mixing bowl, cream butter, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats and baking soda, gradually add to the creamed mixture. Stir in chips. Drop by rounded teaspoons 2" apart onto ungreased baking sheet. Bake at 350 degrees for 10 to 12 minutes. Cool for 1 minute before removing to wire racks. Yields about 6 dozen.
  • AMAZING NO BAKE COOKIES
    by Anonymous


    2 cups sugar
    4 T. unsweetened cocoa powder
    1 stick butter
    1/2 cup milk
    1 cup peanut butter
    1 T. vanilla extract
    3 cups oatmeal

    In heavy saucepan, bring sugar, cocoa, butter & milk to a boil. Boil 1 minute. Add peanut butter, vanilla extract and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls until cooled and hardened.
  • BEST CHOCOLATE CHIP COOKIES AROUND
    by Sister Jan M.


    3/4 cup granulated sugar
    3/4 cup packed brown sugar
    1 cup butter, softened (must be butter)
    1 egg
    2 1/4 cups all purpose flour
    1 teaspoon baking soda
    1 cup coarsely chopped nuts
    1 - 12 ounce package semisweet chocolate chips

    Heat oven to 350 degrees

    Mix sugars, butter and egg in large bowl. Stir in flour and baking soda which you have stirred together, dough will be stiff. Stir in nuts and chocolate chips. Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheet. Bake 9 minutes or until light brown and the centers will be soft. Cool 1 minute and remove to wire rack to finish cooling. Makes about 6 dozen.
  • BLUEBERRY COOKIES
    by Anonymous


    1/2 cup margarine
    1/2 cup milk
    1 egg
    1 cup sugar
    2 1/2 cups sifted all-pupose flour
    1 cup fresh blueberries
    1/2 teaspoon lemon flavoring

    Sift together dry ingredients, cream butter and sugar. Add well beaten egg. Add lemon flavoring. Milk is added alternately with the flour mixture. Fold in blueberries and drop 1 1/2 inches apart on greased cookie sheet. Bake 12-15 minutes in 375 degree oven.
  • CHOCOLATE MINT SNOW-TOP COOKIES
    by Anonymous


    1 1/2 cups all purpose flour
    1 1/2 teaspoon baking powder
    1/4 teaspoon salt
    1 1/2 cups mint flavored
    semisweet chocolate morsels
    6 Tablespoons butter, softened
    1 cup sugar
    1 1/2 teaspoon vanilla extract
    2 eggs
    Confectioners sugar

    In bowl combine flour, baking powder and salt; set aside. Over hot water, melt 1 cup mint morsels, stirring until smooth. In bowl beat butter and sugar until creamy. Add melted morsels and vanilla. Beat in eggs. Gradually beat in flour mixture. Stir in remaining morsels. Wrap dough in plastic wrap; freeze until firm. Preheat oven to 350 degrees. Shape dough into 1-inch balls; coat with confectioners sugar. Place on ungreased cookie sheet. Bake 10-12 minutes, until top appear cracked. Let stand 5 minutes on cookie sheet. Cool completely.
  • CHOCOLATE SNOWBALL COOKIES
    by Anonymous


    2 teaspoons vanilla (use separately)
    1 cup powdered sugar
    1/2 cup plus 3 tablespoons butter
    2 tablespoons cocoa
    1/2 cup powdered sugar
    1/4 cup evaporated milk
    1 3/4 cup flour
    1 cup walnuts

    Mix 1 cup powdered sugar and 1 teaspoon vanilla and set aside. Cream butter until fluffy. Beat in evaporated milk and 1 teaspoon vanilla. Add dry ingredients and nuts. Shape into one inch balls. Bake at 325 degrees for 15-20 minutes. Roll immediately in vanilla and powdered sugar mixture.
  • MACADAMIA COOKIES
    by Sister Marilynn W.


    1 pound butter
    4 cups flour
    1 cup macadamia nuts,
    cut up in nut grinder
    2 teaspoons vanilla

    Combine all ingredients & shape into small walnut sized balls. Bake 8-10 minutes at 400 degrees. When cool, place in a sack of powdered sugar & shake to coat cookies. Store in closed container, like coffee can with lid.
  • THUMBPRINT COOKIES
    by Anonymous


    1/2 cup margarine or butter,
    softened ar room temperature
    1/2 cup granulated sugar
    1 large egg, separated
    1/2 teaspoon vanilla extract
    dash of salt
    1 cup all-purpose flour
    1 cup finely chopped pecans
    Candied Cherries (red or green) in half

    Cream together the softened margarine or butter and the sugar. Add the egg yolk reserving the egg white for later use. Add the vanilla flavoring and salt, mixing until all blended. Add the flour and mix until blended. In a separate small dish, beat the egg white with a fork just until frothy and set aside. With the dough, form a small ball (about the size of a marble), roll it in the egg wash, and then roll it in the finely chopped pecans. Place the ball on a greased cookie sheet and press a cherry half on top to flatten out the cookie. Place cookies about 1 inch apart on greased cookie sheet and bake at 350 degrees for 10-12 minutes.
  • WHITE CHOCOLATE CRAN-PECAN COOKIES
    by Sister Jan M.


    1/2 cup butter, softened
    1/2 cup white sugar
    1/2 cup packed brown sugar
    1 egg
    1 1/2 tsp. vanilla extract
    1 1/2 cups flour
    1/2 tsp. baking soda
    1 cup dried cranberries
    3/4 cup white baking chips
    1/2 cup chopped pecans

    In a large bowl, cream butter and sugars until light and fluffy., Beat in egg and vanilla. Combine flour and baking soda, gradually add to creamed mixture and mix well. Fold in the cranberries, baking chips and pecans. Drop by tsp. 2" apart onto un greased baking sheet. Bake at 375 degrees for 9 minutes or until lightly browned. Remove to wire racks. Makes about 4 dozen.
  • YUMMY CHOCOLATE CHIP COOKIES
    by Sister Jan M.


    1 cup butter, softened
    1/2 cup sugar
    1/2 cup packed brown sugar
    1 egg
    3/4 teaspoon vanilla extract
    2 cups all-purpose flour
    1/2 teaspoon baking soda
    1 cup semi sweet chocolate chips
    1/4 cup quick-cooking oatmeal
    1/4 cup crisp rice cereal
    1/4 cup butterscotch chips
    (or your choice of chips)
    1/4 cup Toffee bits

    In a large bowl cream butter and sugars until light and fluffy. Add the egg beating well. Beat in vanilla. Combine flour and baking soda. Gradually add to creamed mixture and mix well. Stir in remaining ingredients.

    Drop dough about 2" apart onto greased baking sheets. I use the parchment paper instead. Bake at 350 for 9 minutes or until lightly brown. Remove to wire rack to cool. Makes about 5 dozen.