Bob Cookies by Trisha Tucker
2 ½ cups flour
¾ cup unsweetened cocoa
1 tsp baking soda
1 cup sugar
1 cup firmly packed brown sugar
1 cup butter or margarine, softened
2 tsp vanilla
2 eggs
1 cup chopped pecans (optional)
6 packs Rolos
1 tbsp sugar
4 oz vanilla flavored candy coating, if desired
Cream sugar, brown sugar, and margarine. Beat. Add vanilla and eggs. Combine flour, cocoa, and baking soda. Stir in half of the pecans. Cover with plastic wrap and chill for thirty minutes for easier handling. For each cookie, with floured hands, shape about 1 tbsp dough around one caramel candy, covering completely.
In small bowl, combine remaining ½ cup pecans with 1 tbsp sugar. Press one side of each ball into pecan mixtures. Place nut side up, two inches apart on ungreased cookie sheet. Bake at 375 for 7-10 minutes or until set and slightly cracked. Cool two minutes. Remove from cookie sheets and cool on racks. Melt candy coating in small saucepan over low heat, stirring constantly until smooth. Drizzle over cookies.
BEST EVER CHOCOLATE CHIP COOKIES by Cara Sullenger
1 cup Imperial brand margarine, softened (we’ve found it to taste the best)
¾ cup white sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
3 cups flour
¾ tsp. salt
¾ tsp. baking soda
1 (12-ounce) bag milk chocolate chips
Cream together butter, sugars, eggs, and vanilla (don’t over stir). In a separate bowl sift together flour, salt, and baking soda. Add to creamed mixture and mix with hands. Stir in chocolate chips. Drop onto greased cookie sheet by heaping tablespoons. Bake at 350° F. for 8 to 10 minutes until lightly browned. Makes about 3 dozen. (We’ve found that mixing it with our hands makes the taste so much better)
BROWNIES (Nan Nielson – Cherri Hart)
2 cup sugar
4 eggs
Mix sugar and eggs well.
2 cubes margarine, melted
6 Tbsp. cocoa
Mix into sugar egg mixture
2 cups flour
1tsp. vanilla
dash of salt
Bake in greased and floured 9x 13 pan. Bake 350ْ for 25-30 minutes. Top with powder sugar.
BROWNIES, CHOCOLATE CAKE (RUby) by Lee Hurst
2 cup Sugar
1 cup oil
2 eggs, beaten
2 tbsp. vanilla
1 cup Water
1/2 cup cocoa
2 tsp. soda
3 cups flour
1/2 tsp. Salt
1 cup buttermilk
---Frosting----
4 oz Cream Cheese
2 tbsp. cocoa
1/2 cube Butter
1 1/2 pound powdered sugar
Mix sugar, oil, vanilla, and eggs. Boil cocoa and water. Cool. Add soda to liquid and stir. Add to sugar mixture. Mix in flour and salt (alternately) with buttermilk. Bake at 375 for 20 minutes. Frost when cool.
EXCEPTIONAL BROWNIES by LaRae and Vickie Weston
2 sticks butter (soft)
2 cups sugar
4 eggs
1 tsp vanilla
1 Tbsp water
1/3 cup cocoa
½ tsp salt
1½ cup flour
¾ cup chopped nuts
Cream butter and sugar. Add eggs one at a time, beating well after each egg. Add the rest of the ingredients and beat well. Pour into 9x13 inch greased baking pan. Bake for 25 minutes at 350. Remove from oven and cover top with miniature marshmallows and return to oven for 3 minutes. Take out and cool. Top with icing.
Icing
2½ cup powdered sugar
½ cup margarine
1/3 cup cocoa
¼ cup canned milk
1 tsp vanilla
Beat together and spread on brownies over the marshmallows.
CHOCOLATE CHIP COOKIES (MANDI)
3/4 cup Shortening
3/4 cup Butter
3/4 cup Sugar
1 1/2 cup brown sugar
3 eggs
2 tsp. vanilla
1 tsp. soda
1 tsp. Salt
4 cup flour
3 oz box vanilla pudding mix
2-3 cups chocolate chips (half semi-sweet)
Cream shortening, butter, and sugar. Add eggs and beat well. Add vanilla. Sift dry ingredients. Add to creamed mixture. Fold in chips. Bake at 350 for 8 minutes. Cookies should be underdone (barely brown). Makes 3-4 dozen.
CHOCOLATE CHIP BLONDIES by Tammy Hay
2 cups flour
2 tsp baking powder
½ tsp salt
1 ½ cup unpacked brown sugar
6 Tbsp light butter
2 egg whites, large
1 tsp vanilla
¾ cup mini chocolate chips
1/3 cup water
Preheat oven to 350. Combine flour, baking powder, and salt. In separate bowl, beat brown sugar and butter until fluffy. Add egg whites and vanilla. Gradually beat in flour mixture alternating with water. Sit in chocolate chips. Spread into foil-lined 9x13 pan. Bake until golden, 20-25 minutes. Cool on wire rack. (Weight Watchers 3 points)
CHOCOLATE CHIP COOKIES (Michelle) by Michelle Miskin
1/2 cup shortening
1 cup packed brown sugar
2 eggs
1 tsp salt
1 tsp soda
1 tsp vanilla
2 cups flour
2 cups chocolate chips
Cream together shortening and brown sugar. Add remaining ingredients in order. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake at 350 for 8-10 minutes or until lightly browned. Cool slightly. Remove from sheet.
CRAISINS OATMEAL COOKIES by Lee Hurst
1 cup butter
1 cup brown sugar
½ cup white sugar
1 ½ cups flour
3 cup oatmeal
1 cup cocoanut
½ c nuts or 1 cup chocolate chips
1 cup craisins (sweetened dried raspberries)
2 eggs
1 tsp vanilla
1 tsp soda
½ tsp salt
Bake at 350 for 12 minutes.
Cream Wafers by Joyce Miskin
1 cup soft butter
1/3 cup whipping cream
2 cup flour
granulated sugar
Mix thoroughly butter, cream and flout. Cover and chill. Heat oven to 375º. Roll about 1/3 of dough at a time 1/8 inch thick on floured cloth-covered board. Cut into 1 ½ inch circles. Transfer rounds with spatula to piece of waxed paper that is heavily covered with granulated sugar; turn each round so that both sides are coated with sugar. Place on ungreased baking sheet. Prick rounds with fork about four times. Bake 7-9 minutes or just until set but not brown; cool. Put cookies together in pairs with Filling.
Filling for Cream Wafers
Cream ¼ C. soft butter or margarine. ¾ C. confectioners’ sugar and 1 tsp. vanilla until smooth and fluffy. Tint with food coloring.
COWBOY COOKIES by Margie Floyd
1 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp soda
½ tsp salt
½ tsp baking powder
1½ cup oatmeal
½ pkg. chocolate chips
½ pkg. butterscotch bits
Cream shortening and sugar; add eggs, vanilla, and the dry ingredients, leaving oatmeal to last. Mix well. Bake at 350 until done.
FLOURLESS PEANUT BUTTER COOKIES by Cara Sullenger
1 cup peanut butter
1 cup brown sugar
1 large egg slightly beaten
1 tsp. baking soda
1 cup milk chocolate chips
Use ungreased baking sheet. Bake until puffed and golden, about 10 minutes at 350°. (We like to cross cut with a fork before baking)
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