The Cookie Page

The cookie recipes here are the absolute greatest. Just try a few, and I think you'll agree!

Marbled Chocolate and Cream Cheese Brownies
Chocolate Covered Cherry Cookies
Irresistible Low Fat Chocolate Brownies
Chocolate Chews
Oatmeal Chip Cookies
World's Best Peanut Butter Cookies
Drop Cookies
Poppy Seed Cookies
Toffee Logs
Chocolate Peanut Butter Cup Cookies
Chocolate Brickle Bars
Banana Bars
York Sensational Brownie Recipe
Peanut Blossoms
Peanut Butter Fingers
Salted Nut Bars
Double Crunchers
Chocolate Peanut-Butter-Cup Cookies
 
Marbled Chocolate and Cream Cheese Brownies

Chocolate Batter:  
1/2 C margarine 3 1-oz. squares unsweetened chocolate
1 C sugar 1 t vanilla
2 eggs, lightly beaten 1/2 C flour
1/4 t bp 1/4 t salt
Cream Cheese Batter:  
1 3-oz. pkg cream cheese, softened 2 T margarine, softened
2 T sugar 1 egg
1/2 t vanilla 2 T flour

Heat oven to 350 degrees. Grease and flour a 9" square baking pan. Prepare chocolate batter: Melt butter and chocolate, stir in sugar and vanilla. Add eggs; stir until well blended. In a small bowl combine 1/2 C flour, baking powder, and salt; stir into chocolate mixture until smooth. Set aside. Prepare cream cheese batter: In small bowl, beat cream cheese, butter, sugar, egg, and vanilla until smooth. Blend in flour.

Alternately add spoonfuls of chocolate and cream cheese batter to prepared pan. Using thin metal spatula, gently twist through batter to create marbled effect. Bake 25-30 minutes until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

Chocolate Covered Cherry Cookies

I clipped this recipe from a magazine years ago. Since then, they have become my "trademark" cookie. I have never seen this recipe anywhere else -- and it is excellent! Lotsa chocolate and cherries -- they even freeze well and are even good and soft eaten frozen.

2005: I realized this year that I don't make these cookies the way the recipe was originally written. I use a lot more frosting and cover the entire top of the cookie with frosting. Generally, I make two recipes of cookies and three recipes of frosting. Also, drain the cherries really thoroughly, first in a colander and then roll on paper towels. Otherwise, they leak out of the frosting and aren't quite as pretty. Note the photo, below, for how these are put together. Another help is to use parchment on the cookie sheets. I spray the pan with Pam, then lay down the parchment, then spray the parchment with Pam. (It's not necessary to spray the parchment again with Pam when you cook the next batch.)

2-5/8 C flour 2 C sugar
1 C unsweetened cocoa 2 eggs
1/2 t salt 1/2 t bp
1/2 t bs 3 t vanilla
1 C marg. 2x16 oz. jar maraschino cherries
 Frosting:  
12 oz. choc. chips 1 C sw. cond. milk
8-10 t cherry juice  

Beat margarine and sugar, add egg and vanilla. Mix and add dry ingredients.

Shape into 1" balls and place on ungreased cookie sheets. Push down center of each ball with thumb. Drain cherries (reserve juice for frosting) and then place 1 cherry in center of each indentation.

For frosting, put chocolate chips and sweetened condensed milk and zap in microwave until chocolate melts. Stir in 4 t cherry juice, add more if the frosting is too thick. Spoon 1 t frosting over each cherry and then spread to cover cherry. Or, do it my way, and cover the entire top of the cookie with frosting.

Bake 10 minutes at 350°. DO NOT OVERCOOK. Makes about 4 dozen. These cookies freeze nicely. If you have any chocolate lovers any where near your kitchen, I'd suggest you double the recipe!

Irresistible Low Fat Chocolate Brownies

This recipe was on the can of sweetened condensed milk. These are great! No one will know that they are low-fat.

1 14 oz. can low fat sweetened condensed milk
1/3 C unsweetened cocoa 4 egg whites
1/4 C flour 1 t bp
3/4 C choc. chips 1 t vanilla

Combine low fat sweetened condensed, cocoa, and chips and microwave until the chips melt. Stir in remaining ingredients.

Bake in 13x9" pan, which has been sprayed with Pam, for 20 minutes or until center is set. Makes 18, 120 calories and 3 g fat each.

Chocolate Chews

1/2 C Crisco 2 C flour
1 2/3 C sugar 2 t baking powder
2 t vanilla 1/2 t salt
2 eggs 1/3 C milk
1/2 C nuts 2 1-oz. sq. unsweetened choc.
   

Cream crisco, sugar, and vanilla. Add eggs and chocolate. Combine dry ingredients, then add to creamed mixture alternately with milk. Stir in nuts. Chill dough 2 hours. Form in balls and roll in powdered sugar.

Bake at 350 degrees about 10 minutes.

Oatmeal Chip Cookies

I've made these about a zillion times. The original recipe is from my Mother. I usually use a 12 oz. package of chocolate chips instead of the one cup called for below. Try using 2 cups of M&M's, too! I usually add 2-3 tablespoons more flour than called for in the original recipe, because it makes the cookies a little less greasy and a bit more cake-y.

 1 C margarine  1 C brown sugar
 1 C sugar  2 eggs
 1 t salt  1 t baking soda
 2 C flour (plus 2-3 T)  2 C oats (quick)
 1 C nuts  1 C chocolate chips
Cream margarine, gradually add white and brown sugars, creaming well. Blend in eggs, then add dry ingredients and mix thoroughly. Stir in oats, nuts, and chocolate chips.

Bake on ungreased sheets at 375 degrees for 9-12 minutes.

World's Best Peanut Butter Cookies

1 C margarine 2 eggs
1 C peanut butter 2 C flour
1 C sugar 1 t baking soda
1 C brown sugar 1 C chocolate chips
1/2 C chopped, roasted peanuts  
Cream margarine and peanut butter, add sugars, add eggs, one at a time. Add baking soda to flour, then add both to creamed mixture. Stir in chocolate chips and peanuts. Drop by teaspoonfuls onto greased baking sheets and flatten slightly with the back of a fork.

Bake at 350 degrees for 15-20 minutes. Makes 6-7 dozen.

Drop Cookies

This recipe came from my college roommate way back when. It is one of the few cookies that I like that do not contain chocolate!

1 C Crisco 1/4 t cloves
2 C brown sugar 1/4 t nutmeg
3 eggs 1/2 t salt
3 C flour 1 t vanilla
1 t baking soda 1 C nuts
2 t cinnamon 1 C raisins
Cream crisco, add brown sugar and then eggs. Combine dry ingredients and slowly add to blended mixture. Stir in nuts and raisins.

Bake at 350 degrees for 10 minutes.

Poppy Seed Cookies

1 C margarine 2 C flour
1/2 C sugar 1/4 t salt
2 eggs 3 T poppy seeds
1 t vanilla 3/4 C choc. chips, melted
Cream margarine and add sugar, then eggs and vanilla. Blend in flour, salt, and poppy seeds. Shape into 1" balls and make depression in the center of each ball (use a wooden spoon). Bake at 375 degrees about 10 minutes - don't let them turn golden, they should stay white. Cool.

Swirl a "button" of melted chocolate in and around the depression. Refrigerate to harden chocolate, then store at room temperature. Makes about 4 dozen.

Alternative: Shape into 1" balls. Bake at 375 degrees about 8 minutes - not until golden, as above. Press one "big chip" (packaged large chocolate chips) into each cookie while still hot.

Toffee Logs

2 C flour 1 egg
1/2 C brown sugar 2 x 1.4 oz. chopped Heath bars
1/2 C margarine 3 oz. semisweet chocolate, melted with 1 T shortening
1t vanilla extract
Mix margarine and brown sugar, add egg and vanilla, then flour (dough will be thick). Add chopped Heath bars. Form into "logs" and bake at 350 degrees for 10-15 minutes. Cool, then dip one end of each cookie into the melted chocolate and shortening mixture. Place on waxed paper, let chocolate dry (refrigerate if necessary).

Makes about 30 cookies.

Chocolate Peanut Butter Cup Cookies

These are absolutely deadly. Make them for someone who loves Reese's Peanut Butter Cups!

2 1/4 C flour 3/4 C brown sugar
1/3 C unsw. cocoa powder 3/4 C sugar
1 t baking soda 1 t vanilla
1/2 t salt 2 eggs
1 C margarine 6 oz. chocolate chips
3/4 C smooth peanut butter  
5 2-oz. pkgs peanut butter cups (1 C) each cup cut into 8 pieces  
Beat margarine, peanut butter, sugars, and vanilla until light and fluffy. Add eggs, one at a time. Reduce speed to low and add mixed dry ingredients. Stir in peanut butter cup pieces and chocolate chips. Bake at 350 degrees for 8 minutes until dry and slightly firm to touch. Makes about 4 dozen.

Chocolate Brickle Bars

This is an original recipe from yours truly.

1 C margarine 1 1/4 C brown sugar
2 eggs 1 t vanilla
1/2 t almond extract 2 1/4 C flour
1 1/4 t baking powderv1/4 t salt  
1 C chocolate chips 1/2 C chopped nuts
1 package Heath Butter Brickles  
Cream margarine with sugar, add eggs, vanilla, and almond extract. Combine dry ingredients and then add to creamed mixture. Stir in chocolate chips, nuts, and Brickles. Spread in greased 13"x9" pan and bake at 350 degrees for about 25 minutes; they should be lightly browned and done in the center.

Use a 12 oz. package of chocolate chips if you want them chocolatier.

Banana Bars

2 C flour 2 t baking powder
1/2 t salt  
3/4 C marg 2/3 C sugar
2/3 C brown sugar 1 t vanilla
1 C mashed bananas (about 2) 1 egg
12 oz. pkg mini choc. chips  
Cream marg. and sugars, add vannilla and egg, then add bananas. Mix flour, bp, and salt, then add to creamed mixture. Add choc. chips.<

Bake in greased 15 1/2" x 10 1/2" pan at 350 degrees for 25-30 minutes. Cool, sprinkle with powdered sugar.

York Sensational Brownie Recipe

1 1/2 C margarine, melted 3 C sugar
1 T vanilla 5 eggs
2 C flour 1 C cocoa
1 t baking powder 1 t salt
24 small (1 1/2") YORK Peppermint Patties, unwrapped  
Mix butter, sugar, and vanilla. Beat in eggs until well blended. Stir in flour, cocoa, baking powder, and salt; blend well.

Grease a 13x9x2" pan. Reserve 2 cups of batter; set aside. Spread remaining batter in prepared pan. Arrange peppermint patties in single layer over batter, about 1/2" apart. Spread reserved 2 cups batter over patties.

Bake at 350 degrees for 50-55 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.

Peanut Butter Fingers

Cream: 1/2 C marg.

Add: 1/2 C sugar and 1/2 C brown sugar

Blend in: 1 egg, 1/3 C peanut butter, 1/2 t baking soda, 1/4 t salt, 1/2 t vanilla

Stir in: 1 C flour, 1 C oatmeal Spread in greased 13"x9" pan.

Bake at 350 degrees for 20 minutes. Sprinkle with 1 12 oz. package chocolate chips and let stand for 5 minutes. Combine: 1/2 C powdered sugar, 1/4 C peanut butter, 4 T canned milk. Spread chocolate evenly over cookies. Drizzle with peanut butter mixture. Cool.

Salted Nut Bars

1/2 C margarine 1 1/2 C flour
1/2 t salt 3/4 C powdered sugar
Mix the above and pat into greased 9"x13" pan. Bake at 350 degrees for 15 minutes. Sprinkle with 12 oz. salted peanuts, then pour on glaze. Return to oven for 5 minutes. Cut after cooled for a half hour.< Glaze: Mix 1/2 C light corn syrup, 2 T margarine, and 8 oz. butterscotch chips in a small saucepan and bring to a boil.

Double Crunchers

These are sandwich cookies, with the top of the sandwich smaller than the bottom. My mother always made these at Christmas when I was young. (And now I do!)

1 C flour 1 egg
1/2 t baking soda 1/2 t vanilla
1/4 t salt 1 C corn flakes
1/2 C Crisco 1 C oatmeal
1/2 C sugar 1/2 C coconut
1/2 C brown sugar  
Combine flour, baking soda, and salt. In mixer, combine Crisco, sugars, egg, and vanilla. Stir in flour mixture, add corn flakes, oatmeal, and coconut.

Form teaspoons of dough, flatten with bottom of glass dipped in flour. Bake at 350 degrees for 8-10 minutes. Form (an equal number of) balls of 1/2 teaspoon dough. Bake for 8 minutes. Chocolate filling: Melt 1 6 oz. pkg chocolate chips with 1/2 C powdered sugar and 1 T water. Blend in 3 oz. cream cheese. Beat until smooth. Cool. Spread filling over larger cookies, top with smaller cookies.

Peanut Blossoms

1 3/4 C flour 1 t baking soda
1/2 t salt 1/2 C margarine
1/3 C peanut butter 1/2 C sugar
1/2 C brown sugar 1 egg
1 t vanilla chocolate kisses
Cream the butter and peanut butter. Gradually ad the sugar and the brown sugar, creaming well. Add the egg and vanilla, beat well. Combine the dry ingredients, then mix them in gradually.

Shape dough into balls using a rounded teaspoonful for each. Roll balls in sugar and place on baking sheets. Bake at 375 degrees for 8 minutes. Remove from oven. Top each cookie with a chocolate kiss, pressing down firmly so cookie cracks around edge. Return to oven; bake 2-5 minutes longer or until golden brown.

Recipe makes about 30-36 cookies: you might as well go ahead and double it and if you have too many, give them away or freeze them. Each 14 oz. package of Hershey's Kisses has about 90 kisses. Be sure to allow for kisses to be paid out to whomever you ask to unwrap them for you.

 Chocolate Peanut-Butter-Cup Cookies

2 1/4 C flour 3/4 C brown sugar
1/3 C unsw. cocoa powder 3/4 C sugar
1 t bs 1 t vanilla
1/2 t salt 2 eggs
1 C margarine 10 oz. peanut butter cups (weigh after unwrapping)
3/4 C peanut butter 6 oz. chocolate chips (1 C)

For the peanut butter cups: you can use miniature ones cut in half, or large ones cut in eight pieces.

Beat margarine, peanut butter, sugars, and vanilla until light and fluffy. Add eggs, one at a time. Reduce speed to low and add mixed dry ingredients. Stir in peanut-butter-cup pieces and chocolate chips. Bake at 350° for 8 minutes until dry and slightly firm to touch.

Makes about 4 dozen.

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