BUFFALO CHIP COOKIES

 

2 sticks butter, softened

2 eggs

1 cup brown sugar

1 cup granulated sugar

2 tsp vanilla

2 cups flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 bag chocolate chips

1 cup quick oats

1-1/2 cups plain corn flakes

1 cup sweetened, grated coconut 

Preheat oven to 350 degrees.

Cream together butter and eggs.

While mixing, add brown and granulated sugars.

Add vanilla.

In a separate bowl, whisk together flour, soda, baking powder, and salt.

Mix dry ingredients into sugar and egg mixture.

Stir in chips, oats, corn flakes, and coconut until they are distributed.

Scoop onto parchment lined cookie sheet using a regular ice cream scoop filled not quite full.

Do Not Crowd Pan - they're big, and they spread

Bake 10 - 14 minutes - Best if *slightly* under baked (my oven - about 13 - 14 minutes)

Cool on a rack.

Makes about 2 dozen LARGE cookies.

Recipe by:  Michelle Herriman Brashear - Owner, "Local Flavor Branson" Restaurant

Lace Cookies

 1/2 cup butter

3/4 cup granulated sugar

1 egg, beaten

1 cup quick cooking oats (such as Quaker)

3 TBS all-purpose flour

1 tsp vanilla extract

1/4 tsp salt

1/4 tsp baking powder

Directions:

Preheat oven to 350 degrees F

Line a baking sheet with or parchment paper.

In a microwave-save bowl, melt butter.

Add sugar and stir to combine.

Add beaten egg and mix well.

Stir in oats, flour, vanilla, salt, and baking powder.

Allow batter to stand for about 20 - 30 minutes.

Drop by teaspoonfuls onto prepared baking sheet - NO MORE THAN 5 COOKIES AT A TIME

Bake in preheated oven about 8 - 9 minutes or until edges are golden brown.

Allow to cool some before removing from cookie sheet,

MAKES about 2 DOZEN

Oreo Truffles

1 15-oz package Oreo Cookies
1 8-oz package cream cheese, softened
1 package white chocolate chip candy melts

Finely crush Oreo cookies - frosting and all.
Reserve about 1 1/2 TBS crushed cookies for garnish later - Optonal
Mix cream cheese with crushed cookies until completely combined.
Shape cookie mixture into balls and place on parchment-lined cookie sheet.
Chill 1 hour in refrigerator or 20 minutes in freezer.
Melt white chocolate in microwave, stirring every 30 seconds until melted.
Working quickly, use 2 forks to coat cookie balls - coat well. **
Place balls back on parchment and sprinkle with reserved cookies or other sprinkles.
Return truffles to the refrigerator for 10 minutes to allow chocolate to firm up.
**May insert sucker sticks into truffles

(Recipe from Christine Miller)

Thumb Print Cookies

1 cup butter, softened
1/2 cup brown sugar
2 egg yolks - reserve whites
2 cups flour
1/2 tsp salt
1/2 tsp almond extract
1 tsp vanilla
Raspberry Jam*

Mix above ingredients to make a dough.
Form into balls - about 1"
Dip each cookie ball into slightly beaten egg whites and then into finely chopped pecans.
Place cookies 2 inches apart on un-greased cookie sheet.
Bake at 350 about 5 minutes.
Remove from oven and using your thumb, create a well in the center of each cookie.
Bake an additional 8 minutes.
When somewhat cooled, fill thumb prints with raspberry jam.
*Any flavor of jam or jelly may be used.

(From Mom's recipe box - She made these every Christmas)

Pinwheel Cookies

1/2 cup margarine

1/2 cup granulated sugar

1/2 brown sugar

1 egg, beaten

1/2 cup creamy peanut butter

1-1/4 cups flour

1/2 tsp. salt

1/2 tsp. soda

1/2 tsp. baking soda

--------------------------------

1 12-oz pkg. chocolate chips, melted

Mix together dry ingredients.

Add other ingredients; Mix well.

Roll out dough and spread with melted chocolate chips.

Roll up, wrap, and chill.

Cut into slices and bake at 375 until slightly browned.

(from Mom's recipe box: Pat Anderson)

Hershey's Cocoa Crinkle Cookies

Ingredients
2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
4 eggs
2 teaspoons vanilla extract
2-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup powdered sugar for rolling
Directions

1. Combine granulated sugar and oil in large bowl; add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder and salt; gradually add to cocoa mixture, beating well.
2. Cover; refrigerate until dough is firm enough to handle, at least 6 hours.
3. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.
4. Bake 11 to 13 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly. Remove from cookie sheet to wire rack. Cool completely.
Makes about 48 (4 dozen) cookies.

Nestle's Original Toll House Chocolate Chip Cookies

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) Semisweet chocolate chips

1 cup chopped nuts

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 morsels and nuts. 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.

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. 

Sandwich Cookie Filling

1 cup butter or margarine, softened
2 cups marshmallow creme
1 1/2 cups powdered sugar
1 tsp vanilla

In a large bowl, beat ingredients with an electric mixer until light and fluffy.
For each sandwich cookies, spread 2 TBS filling on bottom of cooled cookie.  Top with second cookie, bottom side down.
Enough to fill 15 cookies

Pecan Balls

My Mom's Recipe:
1/2 lb butter, softened
2 cups sifted flour
2 tsp vanilla
4 TBS sugar
2 cups chopped pecans
Powdered sugar for rolling into.

Cream butter and sugar; add vanilla.
Add flour and nuts.  Mix well.
Form into small balls and place on cookie sheet.
Bake at 350 about 20 minutes.  Bottoms should be lightly browned)
While still warm, roll in powdered sugar.
Depending on size - Makes about 4 - 6 dozen.
Recipe is easily halved.
**Mom's note: This dough will seem quite dry and sorta crumbly, but as you form it into balls, it molds in OK.

Mom's Sugar Cookies (Basic Cookie Dough)

1/2 cup butter, softened
1 cup sugar
2 eggs
2 TBS cream
1 tsp vanilla
2-1/2 cups flour
1/2 tsp salt
1/4 tsp baking soda

Beat together butter, sugar, and eggs.  Add cream and vanilla.
Stir together dry ingredients and blend into butter/sugar mixture.
Chill 4 - 5 hours or overnight.
Roll out, cut into shapes, and bake at 400 6 - 8 minutes.
Makes about 3 dozen cookies.

Frost with:
3 cups powdered sugar
1/3 cup margarine
2 TBS milk
1 tsp vanilla
Cream together butter and sugar; add vanilla and milk.
Stir in powdered sugar and beat until smooth and creamy.
Frosts about 3 dozen cookies.

Heavenly Cookies or Chocolate Chip Merengues

4 egg whites
3/4 tsp cream of tartar
1/4 tsp salt
1 cup sugar
1 cup mini chocolate chips
1/2 cup chopped pecans
1 tsp vanilla

Preheat oven to 300.
Beat egg whites with cream of tartar until just foamy.
Add salt and vanilla and continue beating
While beating, add sugar, 1/4 cup at a time until stiff peaks form.
Fold in chocolate chips and pecans.
Drop by spoonfuls onto a parchment lined cookie sheet.
Bake 25 minutes or until peaks are lightly browned.
Allow to cool 3 - 5 minutes before removing from cookie sheet.
Makes about 30 cookies.
By:  Suzanne Manutai (Hunter's favs!).

Gingerbread Sugar Cookies

1 cup butter
1 1/2 cups sugar
1 egg
2 TBS cornstarch
2 TBS light Karo syrup
Cream together the above ingredients, then add:
3 cups flour
2 tsp each: soda, cinnamon, and ginger
1 tsp each: cloves & nutmeg

Roll out.
Cut into desired cookie shapes.
Bake at 400 5 - 10 minutes.
Frost with buttercream frosting.
By: Roxie Hubbs

My Mom's Peanut Butter Cookies

1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup creamy peanut butter
1/2 cup shortening

1/2 tsp. vanilla
1 egg
1 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
* Extra granulated sugar, optional

Preheat oven to 350.
Cream together sugars, vanilla, peanut butter, and shortening.
Beat in egg.
Sift together dry ingredients; add to creamed mixture and stir to combine.
Roll into balls, place on cookie sheet, and lightly press with fork tines.
Bake 10 - 12 minutes
* If desired, roll balls in extra sugar before placing on cookie sheet.

CHOCOLATE DIPPED COCONUT MACAROONS

1pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut (about 5-1/3 cups loosely packed)
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites, lightly beaten
1 tsp. almond extract
1pkg. (8 squares) BAKER'S Semi-Sweet Chocolate

HEAT oven to 325°F.

COMBINE coconut, sugar, flour and salt. Add egg whites and extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets.

BAKE 20 min. or until edges are golden brown. Cool 3 min. on baking sheets; remove to wire racks. Cool completely.

MELT chocolate as directed on package. Dip cookies halfway into chocolate. Let stand until chocolate is firm.

Vanishing Oatmeal Cookies

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, uncooked)
1 cup raisins


Preparation
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer 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 sheets.

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.

Prep Time: 20 min
Cook Time Time: 08 min
Variations
Bar Cookies: 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. 24 BARS.
VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

Yield
4 DOZEN

Snickerdoodles

Gennie's Recipe - Doug's favorite!

2 cups shortening

3 cups sugar

4 eggs

2 tsp vanilla

5 1/2 cups sifted flour

4 tsp cream of tartar

2 tsp baking soda

1 tsp salt

Preheat oven to 400.

Mix together shortening, sugar, eggs, and vanilla.

Stir in flour, cream of tartar, baking soda and salt.

Chill dough 1 - 2 hours.

Roll chilled dough into walnut-sized balls, then roll balls in a mixture of:

4 TBS sugar

4 tsp cinnamon

Bake at 400 for 8 - 10 minutes or until lightly browned.

Cool a few minutes, then move to cooling rack.

Yield: about 8 dozen 2 1/2 inch cookies