For the cookies: Cream butter and sugar. Add
to 10 minutes for chewy cookies, or 11 to 13 minutes
long time for these cookies to bake; begin checking for
Cream margarine and sugar.
Add vanilla.
Mix together dry ingredients and add to creamed mixture.
Drop by spoonfuls onto lightly greased cookie sheet.
Bake on top oven rack at 325\u00b0 for 10 minutes for chewy cookies.
(May want to add a tablespoon or so more flour and bake a bit longer.)
Mix butter, Crisco, brown sugar and sugar.
Add egg and mix. Add vanilla, flour, baking soda, salt, cinnamon and nutmeg.
Place on ungreased cookie sheet by rounded tablespoon.
Bake at 375\u00b0 for 8 to 9 minutes for chewy cookies or 10 to 11 minutes for crisp cookies.
Cool 1 minute on cookie sheet before removing onto wire cooling rack.
Makes 4 1/2 dozen.
or soft and chewy cookies, about 13 minutes for chewy cookies or about 16
For the cookies: In a large bowl, combine
Preheat oven to 375\u00b0F.
Beat oil and butter until blended.
Add powdered sugar and 1 cup sugar; beat well.
Beat in eggs and vanilla.
Sift flour, soda, cream of tartar and salt together.
Stir into sugar mixture.
Mix well.
Chill at least 2 hours.
Roll into 1-inch balls; roll balls in sugar.
Place cookies on ungreased cookie sheet and flatten with bottom of glass dipped in sugar.
The cookies should be flattened to 2-inch rounds; don't flatten too thin.
Bake for 10-14 minutes or until brown around the edges.
this will not harm the cookies. I guarantee that this added
Preheat oven to 325\u00b0F and grease cookie pan.
Sift together flour,oat flour, soda and salt; set aside.
In a medium bowl, cream together butter and sugars until well blended.
Beat in vanilla, egg and yolk until light and creamy.
Mix in dry ingredients by hand until blended.
Stir in chocolate.
Drop dough onto prepared cookie sheets.
Bake about 12 to 15 minutes until edges are lightly brown.
Cool on baking sheets for 1 minute.
Cool completely onto brown paper bag.
About 36 to 40 cookies.
Preheat oven to 350.
In a seperate bowl, combine flour, baking soda, cream of tartar, and salt. Set aside.
Cream butter and sugar.
Add yolks and vanilla, mix well.
A little at a time, add the flour mixture and mix well.
Roll into balls.
Roll the cookie dough balls in the rolling sugar.
Bake for 8 minutes.
For a fun twist, you can tint your rolling sugar with food coloring or you can use store bought sprinkles to decorate the cookies.
Preheat oven to 325\u00b0F.
Mix all ingredients together.
Drop by 1/4 cup measuring cup or large ice cream scoop on a baking sheet, about 2 inches apart.
Flatten to 1/2-inch tall with DAMP hands.
The cookies do not flatten much while baking.
Oven temperature is 350*.
Bake 8 minutes for chewy cookies, 10 minutes for dry cookies (chewy is best!).
Cool.
*I use 4 or 5 boxes of pureed baby prunes.
inutes.
Allow cookies to cool. Store the cookies in a covered
rown around edges.
Cool cookies 1 minute before removing from
archment paper, making sure the cookies have plenty of space to
If you want big, thick chewy cookies, drop by tablespoons and thicken
aisins, walnuts and apricots. Scoop cookies using an ice cream scoop
ide of half the cookies. Top with remaining cookies, flat side down
Preheat oven to 350\u00b0F.
Mix together all dry ingredients in a large mixing bowl, cocoa through raisins.
Mix with whisk and set aside.
Mix together all wet ingredients in a medium bowl until fluffy.
Make a well in the dry ingrendients, pour wet into the dry.
Mix well.
With sprayed hands, form about 6 large cookies, place on greased cookie sheets.
Bake for 7-8 minutes for soft, chewy cookies or 10 minutes for dry cookies.
Remove from pan and let cool on cookie racks.
Store in tupperware, wax paper between cookies.
n the refrigerator.
Some recipes call for the dough to