craftybear

You are very welcome!

craftybear

Okay we need more cookie recipes!

pastrygrl

These are my favorite chocolate oatmeal cookies.

3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1 stick butter
1/2 cup sugar
1/2 tsp vanilla
2 Tblsp oats
1/4 cup semi-sweet chocolate chips

- beat butter and sugar, and vanilla together
- add all dry excpet oats and chips
- beat unitl combined
- mix in oats and chips (i do this part by hand)
- scoop on to sheet pan
- bake at 325 unitl the tops just start to crack a little, they will be a little gooy becuase of the chocoalte chips in them.
ENJOY!!! :)

raptureready

You all have REAL cookie recipes, I just use cake mixes and add all kinds of things to them. (but not all at once)

1 cake mix
2 eggs
1/2 (or a little more) stick of butter
1/2 to 1 t. of vanilla (I just dump)

Then I add things like,
For Chocolate Cake Mix: Any kind of nuts, chips, toffee chips, crushed candy canes, or just roll them in powdered sugar and bake.

Yellow Cake mix: chopped dried cherries, dried blueberries, cranberries, chopped spice drops, toffee chips, nuts, chocolate chips, golden raisins, (cinnamon and top with cinnamon sugar mix makes an easy snickerdoodle)

Lemon Cake mix: I roll out the balls of dough, flatten them and press the top side into Country Time Lemonade mix. If you eat the cookie right side up it tastes like a lemon cookie. If you eat it upside down it tastes like a LEMON!!! cookie.

Bake at 350 for about 8-10 minutes

The variety of cookies is limited only by your imagination.
Experiment, have fun.

I use whatever mix is on sale, and I never use Spice or Carrot Cake because it makes the flavor too intense.

I also make up several at a time, put the dough in freezer bags and flatten to 1 1/2" thick and freeze them. When we want cookies or have unexpected guests it's easy to take out several bags, cut off what I want and pop them in the oven. Within 10 minutes I have a tray of assorted, fresh baked cookies.

Doughmaker cookie sheets are the best IMO.

signed: Queen of Quick, Princess of Easy LOL

raptureready

Mom used to make a sugar cookie that she poured onto the cookie sheet. It would be puffy and cake-like in the middle but have a lightly browned crispy edge, the top would almost be shiny. Sometimes she'd put crushed pineapple in them. If anyone has this recipe I'd love to know how to make them.

Carol's Quilts

For Donk -

One of my grandsons outgrew his allergy to eggs (thank goodness), but when he still was allergic I felt to sorry for him at Christmas because his 4 brothers and sisters were able to enjoy all the different cookies I made for them and he got a cracker! So I did some research and came up with several very good recipes for eggless cookies which he just loved and I would be happy to share them with you if you'd like.

ScubaK

Carol...
Post some recipes here!!!
I would be interested.
Kirsten

Carol's Quilts

OK - sorry it took so long to get back to you. Here goes.
(Pre-heat oven for all recipes)

Melting Moments (Yield - about 3 dozen)

1 1/2 c. flour
1/2 c. cornstarch
1/4 tsp. salt
1/4 c. confectioners sugar
1 c. unsalted butter, room temperature
1 tsp. pure vanilla

Topping: 1 c. confectioners sugar

Combine flour, constarch and salt and set aside.

Cream butter and 1/4 c. confectioners sugar until light and fluffy. Beat in the vanilla.

Add the flour mixture and mix until thoroughly incorporated.

Refrigerate at least an hour or until firm.

Form dough in 1" balls and place 1" apart on parchment-lined baking sheet. (Cookies will not rise or spread.)

Bake at 350 degrees for about 12-14 minutes or until the edges of cookies start to brown. Remove to a rack and cool for about 5 minutes.

Roll cookies in 1 c. confectioners sugar to coat completely.
Be careful - cookies are tender and fragile. If the sugar melts, wait until they are completely cool and roll in sugar again.

Don't hesitate about using the cornstarch - you won't taste it and it makes the cookies tender and they will literally melt in your mouth - hence the name.
--------------------------------------------------------------------
Viennese Shortbread (Yield - about 2 dozen double cookies)

1 c. butter
1/2 c. confectioners sugar
1/2 tsp. vanilla
2 c. flour
1/4 tsp baking powder

Mocha Filling

2/3 c. confectioners sugar
2 Tbls. soft butter
1 tsp. powdered instant coffee dissolved in boiling water

Cookies: cream butter, powdered sugar and vanilla until fluffy.
Combine flour and baking powder and stir into butter mixture.

Pack dough into a cooky press, using a medium star design, and press out strips, 3" long on ungreased baking sheet, placing 1" apart. (If dough does not come through press smoothly, add 1 or 2 tsp. milk or cream.)

Bake at #375 degrees about 7 minutes or until very lightly growned around the edges. Cool. Put 2 cookies together with filling. For a fancy trim, the ends of cookies may be dipped in melted sweet or semisweet chocolate.

Filling: combine all ingredients until fluffy.

I have used a little maple flavoring instead of coffee with great success. You may have to use a drop or two of milk if you don't use the coffee/water.
----------------------------------------------------------------
Fruit Filled Bars (Yield - about 2 1/2 doz. 2" x 1 1/2" bars)

3/4 c. shortening (part butter or margarine)
1 c. brown sugar (packed)
1 3/4 c. flour
1/2 tsp. baking soda
1 tsp. salt
1 1/2 c. quick-cooking oatmeal

Filling: Buy or use homemade apricot or pineapple filling
(cooled) or you may use 1 cup jam or preserves
(apricot, cherry, pineapple or strawberry are all good)

Mix shortening, butter and sugar thoroughly.
Combine flour, soda and salt together and blend in sugar mixture.
Mix in oatmeal.

Press and flatten half of mixture over bottom of greased 13 x 9 pan. Spread with filling. Top with remaining crumb mixture, patting lightly.

Bake at 400 degrees for 25-30 minutes or until lightly browned. Try not to overbake or the edges will get hard.
While warm, cut in bars and remove from pan.
----------------------------------------------------------------
EZ Does Raspberry Bars

1 box yellow 2-layer cake mix
1 1/2 c. quick-cooking oatmeal
3/4 c. margarine, melted
12 oz. jar raspberry jam + 1 Tbls water

Combine first 3 ingredients. Remove 1 cup crumbs and reserve. Press and flatten in greased 9 x 12 pan. Spread with jam. Sprinkle with 1 cup reserved crumbs.

Bake at 375 degrees 22-25 minutes (no longer or edges will get hard) Cut into bars when cool.

VARIATION:
For filling, spread with apricot jam or filling. Sprinkle with 1 cup chocolate chips, then sprinkle with remaining crumbs. Bake, cool and cut as above.

I have a recipe similar to this but made from scratch instead of a cake mix. Let me know if you want it.
------------------------------------------------------------------
Cherry Dreams

1 c. butter, room temperature
3/4 c. confectioners sugar
1 1/2 tsp. vanilla
2 c. flour
1/4 tsp salt

Maraschino cherries, drained

Combine butter, sugar and vanilla. Add flour and salt and mix.
Using 2 tsp. dough (I use a cookie scoop), form into balls and place on parchment-lined cookie sheet. Press 1/2 cherry on top of each ball. With fingers, form dough around cherry, leaving top of cherry showing.

Bake at 400 degrees for 10 min. (Cookies will not brown nor spread.) Cool.

Drizzle with a thin chocolate icing. (I just mix powdered sugar and cocoa or an envelope of Choco-Bake and thin with a little milk.
-----------------------------------------------------------------

Chocolate Cherry Creams

6 oz. chocolate chips
1/3 c. evaporated milk (NOT sweetened condensed)
1 1/2 c. confectioners sugar
1/3 c. chopped nuts (I use walnuts)
1/3 c. chopped maraschino cherries

Coconut for rolling cookies

Heat chocolate chips and milk until melted.
Stir in confectioners sugar, nuts and cherries to blend thoroughly. Chill until cool enough to handle.

Roll 1 tsp. dough into a ball and roll in coconut. Chill about 4 hours or until firm.

These are like candies and are very good.

I hope you try some of these. Happy baking!

raptureready

Carol. Do the Melting Moments have to be stored in an air tight container? Although I usually do only the quick and easy these sound really good and I think I might like to take them to a retreat I'm going on.

Carol's Quilts

raptureready,

I don't think they have to be stored airtight - I just store them in a regular cookie jar or a plastic container with a lid. For company or a party, just leave them out on a plate. They'll be fine. I think you will really like them. The other recipes are not really that time consuming - the only ones that take some time are the Cherry Dreams which have the dough molded around the cherry. Of course, those are my grandson's favorites (along with the fruit bars) ! But I only make them for holidays and celebrations. That way he'll always think of them as special.