Cookie Recipes

[cc2]

Recipe #8 is from one of our bosses, she's great!

Mocha Rocky Road Oatmeal Cookies Cookie Exchange 2009 Donna Weis
These are wonderful///be sure to use quick cooking oatmeal….NOT instant oatmeal By grandma
30 min/20 min prep/3 dozen
1¾ c. flour
1 tsp. baking powder
½ tsp. salt
1 T. instant coffee crystals
2 large eggs
1 ½ tsp vanilla
2 ½ c. quick cooking oatmeal
1 ½ c. miniature semisweet chocolate chips
1 ½ c. walnuts, coarsely chopped, toasted
1 T. warm water
1 c. butter
½ c. brown sugar, packed
½ c. granulated sugar
1 ½ c. miniature marshmallows
1. Preheat oven to 350* F
2. In bowl, combine flour, baking soda and salt, set aside.
3. Separate bowl, combine coffee crystals, instant coffee granules with warm water, stir just until dissolved.
4. Beat butter with mixer until soft, add sugars, beat till well combined
5. Beat in eggs and vanilla, add flour mixture, combine well. Stir in oats, chocolate pieces, walnuts and marshmallows.
6. Drop by rounded teaspoons onto greased cookie sheets, bake 350* 10 min. Cool 2 min. on cookie sheets, remove to wire racks to cool.

[cc2]

#9 is an interesting cookie:

Nitey Nite Cookies

from Linda Owens (courtesy of Molly Baumert)
Makes approximately 3 dozen small cookies or 2 dozen slightly larger

2 egg whites
2/3 cup white sugar
1 cup chopped pecans
1 cup mini chocolate chips
1 tsp flavoring (if desired) Vanilla, Almond, Mint

Preheat oven to 350o
Line cookie sheets with aluminum foil.

Beat the egg whites until very stiff.
Add small amounts of sugar at a time, beating until very stiff.
Gently stir in the pecans and chocolate chips.
Drop by teaspoon onto cookie sheets.
Put cookie sheets in the oven
TURN OFF OVEN!
Leave in the oven over night.
Remove from cookie sheets.

[cc2]

Recipe #10:

Peanut Butter Munchies (From BH&G Christmas Cookie Special Issue 2006)
Pam Campbell

1 1/2 C AP flour
1/2 C unsweetened cocoa powder
1/2 tsp baking soda
1/2 C butter, softened
1/2 C granulated sugar
1/2 C brown sugar
1/4 C peanut butter - I used natural creamy and would recommend this
1 egg
1 T milk
1 tsp vanilla
3/4 C powdered sugar
1/2 C peanut butter (natural creamy)
2 T granulated sugar

1. Preheat oven to 350. In a medium bowl stir together flour, cocoa powder and baking soda, set aside.

2. In a large bowl, beat together butter, 1/2 c granulated sugar, brown sugar and the 1/4 c peanut butter. Add egg, milk and vanilla, beat well. Beat in as much of the flour mixture as you can. Stir in the the rest. Form the chocolate dough into 32 balls 1 1/4 inches in diameter. Set aside.

3. For filling, combine powdered sugar and 1/2 c peanut butter until smooth. Shape mixture into 32 3/4 inch balls.

4. Slightly flatten a chocolate ball, top with a peanut butter ball. Shape the chocolate dough around the peanut butter filling, completely covering the filling. Roll this in a ball.

5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 T of granulated sugar.

6. Bake cookies in preheated oven for 8 minutes or until just set and just slightly crack. Let stand 1 minute and transfer to wire racks.

[cc2]

Recipe #11:

Pecan Pie Bars Cookie Exchange 2009 Deanna Marick
1½ cups flour
2 tbls. brown sugar
½ cup butter
2 eggs
½ cup corn syrup
½ cup brown sugar
½ cup pecans
2 tbls. butter, melted
1 tsp. vanilla
½ tsp. salt
Mix flour and brown sugar. Cut in butter. Pat into 11x7x2 baking pan. Bake at 350 degrees for 15 minutes. Beat eggs, stir in remaining ingredients. Pour over baked layer. Bake at 350 degrees for 25 minutes. Cool until pecan layer is firm. Cut into bars.

[Kim_B]

Thank you for sharing these recipes with us!!

I am planning to host my first (of what I hope will be many) Cookie Exchange this year! Usually all the women in my family gather the day after Thanksgiving for shopping, but as the years progress, we're less tolerant of the chaos and madness! I thought this would be a relaxing alternative - wish me luck!!