Cookies
Chocolate chip cookies
| Measure dry ingred: | 2-1/4 cups flour |
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| | 1 tsp salt |
| | 1 tsp soda |
| Cream: | 1 cup butter (2 sticks) |
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| | 3/4 cup brown and 3/4 cup white sugar |
| Blend in: | 2 beaten eggs |
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| | 1 tsp vanilla |
- Add dry ingredients gradually.
- Finally add: 12 oz pkg. chocolate chips (Optional: 1 cup chopped nuts, usually walnuts, pecans, or macadamia)
- Baking temp & time: 375°, about 10 min
- Yield: 6 dozen
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Peanut butter cookies
| Measure dry ingred: | 3 cups flour |
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| | 1 tsp salt |
| | 1 tsp soda |
| Cream: | 1 cup butter |
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| | 3/4 cup brown and 3/4 cup white sugar |
| Blend in: | 2 beaten eggs |
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| | 1 tsp vanilla |
| Add: | 2 cups peanut butter |
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- Add dry ingredients gradually.
- Forming: Roll into 1" balls, then flatten with fork for the “criss cross”
- Baking temp & time: 375°, 12–15 min
- Yield: 5 dozen
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Better brownies
| Combine in bowl: | 1/2 cup butter, melted |
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| | 1/2 cup sugar |
| | 1 tsp vanilla |
| Add and beat well: | 2 eggs |
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| Combine and add to above: | 1/2 cup flour |
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| | 1/2 cup cocoa |
| | 1/4 tsp baking powder |
| | 1/2 tsp salt |
| | 1/2 cup chopped nuts (optional) |
- Use 9" square pan, bake in preheated 350° oven for 20–25 minutes
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Grandma Babcock’s soft oatmeal cookies
| Boil together: | 1 cup raisins | |
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| | 1 cup water (so you have juicy raisins and leftover raisin juice) |
| Measure all dry ingred: | 2 cups flour | 1 tsp soda |
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| | 2 cups oatmeal | 1 tsp cinnamon (minimum) |
| | 1 cup sugar | 1/2 tsp cloves |
| | 1 tsp salt | 1/4 tsp allspice |
| Melt: | 1 cup butter or shortening (or a combination) |
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| Add to melted butter: | 1 tsp vanilla | |
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| | 2 beaten eggs | |
| | 1/2 cup raisin juice | |
| | plumped-up raisins | |
- Make a well in the dry ingredients and dump the wet ingredients in. Mix well.
- Baking temp & time: 350°, 12–15 min
- Yield: 5 dozen
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Audrey’s soft banana cookies
| Measure dry ingred: | 3 cups flour |
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| | 1 tsp salt |
| | 1-1/2 tsp soda |
| Cream: | 1 cup butter |
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| | 1 cup sugar |
| Add: | 2 beaten eggs |
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| | 1 tsp vanilla |
- Add dry ingredients gradually.
- Finally add: 3 mashed bananas (nice way to get rid of the brown, spotty ones)
- Baking temp & time: 350°, about 12 min
- Yield: 5 dozen
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Persimmon cookies
| Combine & let stand: | 1 tsp baking soda over |
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| | 1 cup persimmon purée (1 large persimmon makes 1 cup purée) |
| Measure dry ingred: | 2 cups flour | 1/2 tsp cloves |
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| | 1 tsp+ cinnamon | 1/2 tsp+ nutmeg (+ means more ok) |
| Cream: | 1/2 cup butter | |
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| | 1 cup brown sugar | |
- Add persimmon purée (it should be almost gelatinous by now) and mix well.
- Add: 1 beaten egg
- Add dry ingredients gradually and blend until smooth.
- Baking temp & time: 375°, 12–15 min
- Yield: 4 dozen
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Rice Krispies treats
| Melt in large pan: | 10 oz marshmallows (40 large) |
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| | 1/4 cup butter or margarine (1/2 stick) |
| Add and mix well: | 6 cups Rice Krispies |
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- Pat into greased 9x13 pan. (Grease your fingers too.)
- Cool. Cut into squares.
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Granola cookies
| Measure dry ingred: | 1 cup whole wheat flour | 1/2 tsp baking powder |
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| | 1/2 tsp salt | 1/2 tsp allspice |
| | 1/2 tsp baking soda | |
| Cream: | 1/2 cup butter | |
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| | 1/2 cup honey | |
| Add: | 1 beaten egg | |
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| | 1 tsp vanilla | |
| | 1 Tbsp apple juice | |
- Add dry ingredients gradually.
- Finally, add: 2 cups homemade granola
- Baking time & temp: 350°, 15 min
- Yield: 3 dozen
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Almond cookies
| Measure dry ingred: | 2 cups flour |
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| | 1/2 tsp salt |
| | 1/2 tsp soda |
| Cream: | 1/4 cup butter |
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| | 1/4 cup shortening |
| | 3/4 cup sugar |
| Add: | 2 beaten eggs (or 1 egg plus one eggyolk) |
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- Add dry ingredients gradually.
- Finally, add: 1 tsp almond extract (or more if you want stronger flavor)
- Baking time & temp: 375°, 10 min
- Yield: 3–4 dozen
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Basic butter cooky (a good place to start)
| Measure dry ingred: | 3 cups flour |
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| | 1/2 tsp salt |
| | 2 tsp baking powder |
| Cream: | 1 cup butter |
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| | 1/2 cup brown sugar |
| Add: | 1 beaten egg |
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- Add dry ingredients, gradually.
- Add finally; 1 tsp vanilla
- Baking time & temp: 375°, 10 min
- Yield: 4 dozen
Chocolate variations:
- Add 3 oz melted semisweet chocolate
- or, add 2 oz melted chocolate and 3 Tbsp instant coffee
- or, add 3 oz melted chocolate, 2 tsp orange extract, 1 c. mini-chips
For refrigerator cookies
- Roll into a log
- cover in waxed paper and refrigerate.
- Slice into 1/4" slices.
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Grandma Gracie’s Easy/Quick Butter Squares
| Combine: | 1lb butter (4 sticks) |
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| | 1lb sugar (3 cups) |
| | 1 lb flour (4 cups) |
- Press into 9x13 pan.
- Bake 350°, 15 min.
- Cool. Cut into squares.
* Using powdered sugar makes them “smoother.”
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