Grandma Wallace’s Thick, Soft & Chewy Chocolate Chip Cookies

18 Cookies:
1 ¼ Cup Flour
½ tsp Baking Soda
¼ tsp Salt
½ cup Butter or Margarine, softened
¾ cup firmly packed brown sugar
½ tsp Vanilla
1 Egg
1 cup Chocolate chips


68 Cookies:
3 ¾ cup Flour
1 ½ tsp Baking Soda
¾ tsp Salt
1 ½ cup butter or Margarine, softened
2 ¼ cup firmly packed brown sugar
2 tsp Vanilla
3 Eggs
1 bag chocolate chips



Sift together flour, baking soda and salt. Set aside. Beat butter, brown sugar and vanilla on medium speed until creamy. Beat in egg, mix well. Add flour mixture, beat slowly to incorporate, then beat to blend well. Add up to ½ cup extra flour if dough is too gooey. Stir in chocolate chips. Drop 2 TBLS portions onto a baking sheet. Bake at 400° for 6-7 minutes. If there are 2 pans in one over, switch at halftime. Cool on pan for about 5 minutes. Cookies are done if brown around edges and a 1-inch circle is still pale.

***you can also add white chocolate chips, M&M’s, etc.

Sidney Wallace

Rolo Cookies

1 Devil’s Food Cake mix
2 Eggs
1/3 Cup Vegetable Oil
1 bag of Rolos or 5-6 small rolls of Rolos

Mix cake mix, eggs and oil until smooth. Scoop into one-inch balls and place Rolo in center being sure to wrap dough all the way around the Rolo.

Bake at 350° on ungreased cookie sheet for 8 to 10 minutes.

Yield: about 3 dozen

Rebecca Wendel

Red Velvet Cookies

2 one-ounce squares unsweetened baking chocolate
½ cup butter, softened
2/3 cup brown sugar, firmly packed
1/3 cup white sugar
½ tsp baking soda
½ tsp salt
1 large egg
1 TBLS red food coloring
¾ cup sour cream
2 cups flour (pack it down in the cup when you measure)
1 cup semi-sweet chocolate chips

Grease cookie sheets and preheat oven to 375°. Put chocolate in a small bowl and melt in microwave for about 90 seconds. Stir until smooth. Set aside and let cool.

Combine butter, brown sugar and white sugar. Mix until smooth. Add baking soda and salt. Beat mixture on medium speed for about one minute or until mixed well. Add the egg and beat on medium speed until batter is smooth, about one minute. Add red food coloring. Mix for 30 seconds. Scrape down bowl. Add the melted chocolate and mix for another minute on medium speed. Scrape down bowl again. Add 1 cup of flour. Once flour is mixed in, add the sour cream. Scrape down bowl again. Add the remaining flour (1 cup) and mix well. Mix in chocolate chips.

Drop teaspoon sized balls onto prepared cookie sheets. If dough is too sticky chill it in the fridge for about 30 minutes. Bake at 375° for 9 to 11 minutes, or until they rise and become firm. Cool for about 2-3 minutes on the cookie sheet and move to a wire rack to finish cooling.

Cream Cheese Frosting

¼ cup softened butter
4 ounces softened cream cheese
½ tsp vanilla
2 cups powdered sugar

Mix the butter, cream cheese and vanilla until smooth. Slowly add the powdered sugar. Mix until smooth. Frost cooled cookies.

Variation: Brush the tops of the cookies with melted raspberry jam, let it dry, and then frost with cream cheese frosting.

Chewy Sugar Cookies

2 ¾ cups flour
1 tsp baking soda
½ tsp baking powder
1 cup real butter, softened***don’t use margarine***
1 ½ cups sugar
1 egg
1 tsp vanilla extract
3 to 4 TBLS buttermilk***buttermilk substitute: ½ TBLS lemon juice or vinegar; add enough milk to
make ½ cup. Let stand 5 minutes before using.
Sprinkles or colored sugar, for decoration

Preheat oven to 375°.

In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla extract. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.

Roll rounded teaspoons of dough into balls and place on an ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.

Bake for 8 to 10 minutes or until slightly golden. Let stand 2 minutes before removing to cool on a rack.

Food Network

Cherry Chip Cookies

2 ¾ cups flour
1 tsp baking soda
½ tsp baking powder
1 cup real butter, softened***don’t use margarine***
1 ½ cups sugar
1 egg
1 tsp cherry extract
3 to 4 TBLS buttermilk***buttermilk substitute: ½ TBLS lemon juice or vinegar; add enough milk to make ½ cup. Let stand 5 minutes before using.
Pink food coloring
1 bag cherry chips

Preheat oven to 375°.

In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together butter and sugar until smooth. Beat in the egg and cherry extract and food coloring. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.

Roll rounded teaspoons of dough into balls and place on an ungreased cookie sheet.

Bake for 8 to 10 minutes or until slightly golden. Let stand 2 minutes before removing to cool on a rack.

Lindsay Ravsten

Best Big Chewy Chocolate Chip Cookies

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325 degrees F. Grease cookie sheets.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

cuposugar.blogspot.com

Pistachio Cookies aka Punk Rocker Cookies

1/3 Cup Powdered Sugar
1 Egg
1 Teaspoon Vanilla
¾ Teaspoon Almond Extract
½ Cup Mini Semi Sweet Chocolate Chips
1 Package (3.4 oz)Instant Pistachio Pudding Mix
1 Cup Butter, softened
2 Cups Flour

Cream together butter, sugar, egg, vanilla and almond extract. Add pudding mix, flour and chocolate chips. Mix well.

Roll into 1” balls and press thumb in middle of ball.

Bake 350 ° for 12 minutes or until edge is golden.

Cool on wire rack.

Filling:
¼ Cup Butter, softened
2 Cups Powdered Sugar
1 Teaspoon Vanilla
2-3 Tablespoons Milk
Food Coloring

Mix well and put a dollop on the top of each cookie.

Melt ½ Cup semi-sweet chocolate chips. Put in baggie and cut off corner of bag. Drizzle over cookies.

Rosemary Ravsten