1 cup butter, softened at room temperature
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla
2 1/4 cups flour
1/2 tsp salt
1 tsp baking soda
1 bag milk chocolate chips
rolled oats (optional)
chopped nuts (optional)
Cream butter and sugar. Add eggs and vanilla. Beat until well blended. Add flour, salt and baking soda. Mix well. Stir in chocolate chips, oats and nuts. Shape dough into 1-inch balls and place 2 inches apart on an ungreased cookie sheet. Bake at 350 for 8-10 minutes or until golden brown. Cool on wire rack.
Yield: 3 dozen cookies
Tuesday, May 18, 2010
Snickerdoodles
3 3/4 cups flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cream of tartar
1 cup butter
2 cups sugar
2 eggs
1/4 cup milk
1 tsp vanilla
3 Tbsp sugar
1 tsp ground cinnamon
Stir together flour, soda, salt and cream of tartar. Beat butter for 30 seconds. Add 2 cups sugar and beat till fluffy. Add eggs, milk and vanilla. Beat well. Add dry ingredients beating til well combined. Form dough into 1-inch balls (moisten hands in cold water to prevent sticking). Roll balls in mixture of 3 Tbsp sugar and 1 tsp cinnamon. Place balls 2 inches apart on greased cookie sheet. Flatten slightly with the bottom of a drinking glass (I usually don't do this step). Bake in a 375 oven about 8 minutes or until golden.
Yield: 66 cookies
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cream of tartar
1 cup butter
2 cups sugar
2 eggs
1/4 cup milk
1 tsp vanilla
3 Tbsp sugar
1 tsp ground cinnamon
Stir together flour, soda, salt and cream of tartar. Beat butter for 30 seconds. Add 2 cups sugar and beat till fluffy. Add eggs, milk and vanilla. Beat well. Add dry ingredients beating til well combined. Form dough into 1-inch balls (moisten hands in cold water to prevent sticking). Roll balls in mixture of 3 Tbsp sugar and 1 tsp cinnamon. Place balls 2 inches apart on greased cookie sheet. Flatten slightly with the bottom of a drinking glass (I usually don't do this step). Bake in a 375 oven about 8 minutes or until golden.
Yield: 66 cookies
Scotcheroos
I first discovered this recipe my freshman year at BYU. One of the girls in our hall was from Las Vegas and each time she went home for the weekend, her mother sent her back to school with a pan of scotcheroos. They've been a hit in our family forever. One day Casey was helping make the Scotcheroos for our Family Home Evening treat and accidentally added the chocolate chips to the peanut butter mixture. We removed most of the chocolate chips (we needed them for the top) but some had already melted into the peanut butter. The "mistake" was actually delicious and we allowed Casey to name our new recipe. He called them "Superroos".
1 cup peanut butter
1 cup light Karo syrup
1 12oz package chocolate chips
1 12oz package butterscotch chips
6-8 cups Rice Krispies
Heat the peanut butter and Karo syrup in a pan and bring to a boil. Allow to boil 1 minute then remove from heat. Pour Rice Krispies into a large bowl sprayed with cooking spray. Pour peanut butter mixture over Rice Krispies and mix until well combined. Press Rice Krispy mixture into a 9x13 pan greased with cooking spray. Melt chocolate and butterscotch chips together in the microwave or a double boiler. To melt in microwave, pour chips into microwave safe glass bowl. Heat 30 seconds. Stir. Heat 20 seconds. Stir. Heat 15 seconds. Stir. Continue to heat in 10-15 second increments until completely melted. Don't cheat and try to melt the chips faster by heating longer or the chips will scorch and you will have an unusable mess. Spread melted chocolate over the Rice Krispy mixture in pan. Refrigerate until the chocolate has set.
To make the Superroos. Add about 1/2 cup of the chocolate chips to the peanut butter mixture after removing from heat. Stir until chocolate is melted and mixture is smooth before pouring over Rice Krispies.
Yield: 24 bars
1 cup peanut butter
1 cup light Karo syrup
1 12oz package chocolate chips
1 12oz package butterscotch chips
6-8 cups Rice Krispies
Heat the peanut butter and Karo syrup in a pan and bring to a boil. Allow to boil 1 minute then remove from heat. Pour Rice Krispies into a large bowl sprayed with cooking spray. Pour peanut butter mixture over Rice Krispies and mix until well combined. Press Rice Krispy mixture into a 9x13 pan greased with cooking spray. Melt chocolate and butterscotch chips together in the microwave or a double boiler. To melt in microwave, pour chips into microwave safe glass bowl. Heat 30 seconds. Stir. Heat 20 seconds. Stir. Heat 15 seconds. Stir. Continue to heat in 10-15 second increments until completely melted. Don't cheat and try to melt the chips faster by heating longer or the chips will scorch and you will have an unusable mess. Spread melted chocolate over the Rice Krispy mixture in pan. Refrigerate until the chocolate has set.
To make the Superroos. Add about 1/2 cup of the chocolate chips to the peanut butter mixture after removing from heat. Stir until chocolate is melted and mixture is smooth before pouring over Rice Krispies.
Yield: 24 bars
Peanut Butter Kiss Cookies
1 1/4 cups peanut butter
2/3 cup light brown sugar, firmly packed
1 large egg
1 tsp vanilla
1/2 cup flour
25 chocolate kisses, foil removed
Preheat oven to 350. Grease cookie sheet. In a large bowl, beat peanut butter and brown sugar until blended. Add the egg and vanilla and beat until blended. Add flour and mix on low speed just until blended. Roll into 1-inch balls and place on cookie sheet 2 inches apart. Bake for 10-12 minutes until puffed and looking dry on top. Remove from oven and set cookie sheet on cooling rack. Immediately place an unwrapped chocolate kiss, tip pointing up, in the center of each cookie. Press down slightly to sink the kiss into the cookie. Let cool on baking sheet for 10 minutes. Move cookies onto rack with spatula and let cool completely.
Yield: 25 cookies
2/3 cup light brown sugar, firmly packed
1 large egg
1 tsp vanilla
1/2 cup flour
25 chocolate kisses, foil removed
Preheat oven to 350. Grease cookie sheet. In a large bowl, beat peanut butter and brown sugar until blended. Add the egg and vanilla and beat until blended. Add flour and mix on low speed just until blended. Roll into 1-inch balls and place on cookie sheet 2 inches apart. Bake for 10-12 minutes until puffed and looking dry on top. Remove from oven and set cookie sheet on cooling rack. Immediately place an unwrapped chocolate kiss, tip pointing up, in the center of each cookie. Press down slightly to sink the kiss into the cookie. Let cool on baking sheet for 10 minutes. Move cookies onto rack with spatula and let cool completely.
Yield: 25 cookies
Brittany's Cookies
Before Evan left on his mission, we had the Strobelt cousins out to visit. On Memorial Day, they decided to have a cookie bake-off, boys vs girls. The boys made Brother Au's seminary cookies and the girls made Brittany's cookies. You can be the judge of which are best!
1/2 cube butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp vanilla
3 cups oatmeal
2 cups flour
Mix all ingredients except oatmeal and flour until creamy. Mix in oatmeal and flour. You can add a little milk (it makes the cookies softer). Bake at 350 for 10 minutes.
1/2 cube butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp vanilla
3 cups oatmeal
2 cups flour
Mix all ingredients except oatmeal and flour until creamy. Mix in oatmeal and flour. You can add a little milk (it makes the cookies softer). Bake at 350 for 10 minutes.
Traditional Peanut Butter Cookies
1 1/4 cups flour
3/4 tsp baking soda
1/4 tsp salt
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 tsp vanilla
Stir together flour, soda and salt. Beat butter for 30 seconds. Add peanut butter and sugars. Beat until fluffy. Add egg and vanilla. Beat well. Add dry ingredients and mix until well combined. Shape into 1-inch balls and place 2 inches apart on ungreased cookie sheet. Crisscross with the tines of a fork dipped in water to prevent the fork from sticking. Bake at 375 about 10 minutes. Cool 1 minute before removing to wire rack.
Yield: 48 cookies
3/4 tsp baking soda
1/4 tsp salt
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 tsp vanilla
Stir together flour, soda and salt. Beat butter for 30 seconds. Add peanut butter and sugars. Beat until fluffy. Add egg and vanilla. Beat well. Add dry ingredients and mix until well combined. Shape into 1-inch balls and place 2 inches apart on ungreased cookie sheet. Crisscross with the tines of a fork dipped in water to prevent the fork from sticking. Bake at 375 about 10 minutes. Cool 1 minute before removing to wire rack.
Yield: 48 cookies
Brother Au's Seminary Cookies
Brother Au made these cookies frequently for the seminary class in San Mateo. The kids loved them and their friends at school loved them too! When making them, remember that Brother Au never really measured the ingredients...the recipe is an estimate based on one time when Brother Au allowed Evan and Andrew to help him make the cookies before we moved to PA.
1 1/4 cup butter (softened, not melted)
1 cup sugar
1 cup brown sugar, packed
3 eggs
1 Tbsp vanilla flavoring (not extract)
2 cups wheat flour
5 cups rolled oats
1 tsp salt
1 tsp baking powder
1 tsp baking soda
3 cups semi-sweet chocolate chips
4 ozs Hershey milk chocolate bar, finely grated
1 1/2 cups chopped walnuts (optional)
Cream butter and sugars until fluffy. Add eggs and vanilla and mix well. Mix in flour, oats, salt, baking powder and baking soda. Add chocolate and nuts. Drop golf-ball size balls of cookie dough onto an ungreased cookie sheet. Bake at 375 for 6-7 minutes. Do not overcook! Let cool on cookie sheet, then move to a paper towel to finish becoming solid.
Yield: 4-5 dozen
1 1/4 cup butter (softened, not melted)
1 cup sugar
1 cup brown sugar, packed
3 eggs
1 Tbsp vanilla flavoring (not extract)
2 cups wheat flour
5 cups rolled oats
1 tsp salt
1 tsp baking powder
1 tsp baking soda
3 cups semi-sweet chocolate chips
4 ozs Hershey milk chocolate bar, finely grated
1 1/2 cups chopped walnuts (optional)
Cream butter and sugars until fluffy. Add eggs and vanilla and mix well. Mix in flour, oats, salt, baking powder and baking soda. Add chocolate and nuts. Drop golf-ball size balls of cookie dough onto an ungreased cookie sheet. Bake at 375 for 6-7 minutes. Do not overcook! Let cool on cookie sheet, then move to a paper towel to finish becoming solid.
Yield: 4-5 dozen
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