SPEEDY BROWNIES

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon salt
• 5 large eggs, room temperature
• 1 cup canola oil
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

• Directions:
• In a large bowl, beat the first 7 ingredients. Pour into a greased 
  
  9 x 13" pan.  
• Sprinkle with chocolate chips.
• Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.

From Taste of Home

https://www.tasteofhome.com/recipes/speedy-brownies/

• 
  

WYOMING COWBOY COOKIES

• 1 cup sweetened shredded coconut
• 3/4 cup chopped pecans
• 1 cup butter, softened
• 1-1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 large eggs, room temperature
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups old-fashioned oats
• 2 cups (12 ounces) chocolate chips

Directions

• 1. Place coconut and pecans on a 15x10x1-in. baking pan. Bake at 350° for 6 to 8 minutes or until toasted, stirring every 2 minutes. Set aside to cool. 
• 2. In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat well. Combine the flour, baking soda and salt Add to creamed mixture; beat well. Stir in the oats, chocolate chips and toasted coconut and pecans. 
• 3. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350° about 12 minutes or until browned. Remove to wire racks to cool.

From Taste of Home

https://www.tasteofhome.com/recipes/wyoming-cowboy-cookies/

Chocolate Peppermint Crinkle Blossom Cookies

INGREDIENTS:

1 stick (8 tablespoons, 4 ounces) butter, softened
1/2 cup (3.75 ounces) packed light brown sugar
2/3 cup (5 ounces) granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1 teaspoon peppermint extract
1 2/3 cups (8.25 ounces) all-purpose flour
1/2 cup (2 ounces) natural unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (3 ounces) mini chocolate chips
1/2 cup powdered sugar, for rolling
24 Hershey Kisses, unwrapped (highly recommend the Candy Cane variety)

DIRECTIONS:

Preheat the oven to 350 degrees F. Line two, large baking sheets (11X18-inches or so) with parchment paper or lightly grease with nonstick cooking spray.

In a large bowl with an electric handheld mixer (or in the bowl of a stand mixer fitted with the paddle attachment), cream together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes.

Add the eggs, vanilla extract, and peppermint extract. Mix until the batter has lightened in color, 2-3 minutes.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Toss in the mini chocolate chips.

Add the dry ingredients to the wet ingredients and mix until combined.

Place the powdered sugar in a bowl or shallow dish.

Scoop the dough into heaping tablespoon-sized balls (I use my #40 cookie scoop) and roll into a smooth ball shape (if the dough is too sticky, let it rest for 10-15 minutes or refrigerate for just a few minutes...I usually just scoop and roll right away because I'm too impatient).

Roll each ball in the powdered sugar, shaking off the excess, and place several inches apart on the baking sheets.

Bake for 9 minutes, until puffed and crackled. Remove the baking sheet from the oven. Immediately press an unwrapped Hershey's Kiss into the center of each cookie. Remove the cookies to a wire rack to cool completely.

Note:  I haven't actually made these yet, but I want to so I posted them on the blog so the recipe would be easy to find  :-).  This recipe is from Mel's Kitchen Cafe

Chocolate Chip Bars

INGREDIENTS

• 2 1/8 cups (10 1/2 ounces) all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
• 1 cup (7 ounces) light brown sugar
• 1/2 (3 1/2 ounces) cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 2 cups chocolate chips (use your preference of semisweet, bittersweet, milk, white, peanut butter…the options are endless!)

DIRECTIONS

1. Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.
2. Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.
3. Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.

Oatmeal Peanut Butter Chocolate Chip Bars

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup rolled oats
• 1/2 cup (8 tablespoons) butter, softened
• 1/3 cup peanut butter, creamy or crunchy
• 1/2 cup granulated sugar
• 1/2 cup lightly packed light brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 cup peanut butter chips
• 1 cup chocolate chips, semisweet, bittersweet or milk

Directions

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan and set aside.
2. In a medium bowl, whisk together the flour, baking soda, salt and oats.
3. In a large bowl (or in the bowl of an electric stand mixer fitted with the paddle attachment), cream together the butter, peanut butter, granulated and brown sugars until light and well-mixed, 2-3 minutes. Mix in the vanilla, egg and egg yolk until combined.
4. Stir in the dry ingredients, chocolate chips and peanut butter chips and mix until combined.
5. Press the batter into the prepared pan. Bake for 18-20 minutes until lightly browned on the edges. Don't overbake or the bars will be dry! Remove the pan to a cooling rack and let the bars cool in the pan before cutting into squares.

Note:  I love these cookie bars.  I used 1 cup of the mini reese's pieces instead of the peanut butter chips just because I already had them.  

Monster Cookie Bars

Ingredients

• 2 large eggs
• 2/3 cup granulated sugar (5 ounces)
• 2/3 cup packed light brown sugar (5 ounces)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup creamy peanut butter (9 ounces)
• 1/3 cup butter (5 1/3 tablespoons) softened to room temperature
• 1 1/2 cups (9 ounces) chocolate chips
• 1 teaspoon baking soda
• 3 cups quick oats (12 ounces)
• 1 cup M&M's (7 ounces)

Directions

1. Preheat the oven to 350 degrees F. Grease a 9X13-inch baking pan with cooking spray.
2. In a large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter and butter. Mix until creamy and well combined. Stir in the chocolate chips, baking soda and oatmeal. Mix well.
3. Spread the batter into the prepared pan and press lightly into an even layer. Sprinkle the M&M's evenly across the top and gently press them into the dough.
4. Bake for 20-25 minutes until the edges are golden and set. Let the bars cool completely in the pan. For a cleaner cut, refrigerate the bars before slicing and serving.

Note:  I made these for the Ogden Temple Rededication celebration that we had at Mom and Dad's in Brigham City.  When I was making them it did throw me off for a bit because there is no flour in the recipe.  They are really good!  I got the recipe from Mel's Kitchen Cafe.

Snickerdoodles

1 C shortening
1 1/2 C sugar
2 eggs
2 3/4 C flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

Cream shortening and sugar. Add eggs and beat. Sift flour, soda and salt. Mix into shortening mixture. Shape into balls and roll in 2 T sugar, and 2 tsp cinnamon. Bake at 350 degrees for 8-10 minutes.

Mrs. Fields Cookies

Cream together:
1 C butter
 1 C sugar
1 C brown sugar

Add:
2 eggs
1 tsp vanilla

Mix together:
2 C flour (plus 1/2 C for high altitude)
2 1/2 C oatmeal ( can blend in blender until it turns to powder)
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda

Mix together all ingredients:

Add:  12 oz chocolate chips (or whatever looks right)
          1 1/2 C nuts

Bake on ungreased cookie sheet. Make golf-ball sized cookies, place 2 " apart. Bake at 350 degrees for 8-10 minutes.

Hello Dolly Cookies

* I have made these cookies for a couple of family occasions.

Melt 1 stick of butter in 9x9 pan. Add one cup of  crushed graham crackers to the butter. Press into the pan to make a crust. Spread the following ingredients in layers over the crust.

1 C coconut
6 oz package of chocolate chips
1 C slivered almonds
Pour 1 can sweetened condensed milk over the top.

Bake at 350 degrees for 25-30 minutes, until top is golden brown.

Brown Sugar Crackle Cookies

from Mel's Kitchen Cafe

*Makes 24 cookies

INGREDIENTS:

14 tablespoons butter (1 3/4 sticks)

1/4 cup granulated sugar (about 1 3/4 ounces)

2 cups packed dark brown sugar (14 ounces), divided

2 cups unbleached all-purpose flour plus 2 tablespoons (about 10 1/2 ounces)

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon table salt

1 large egg

1 large egg yolk

1 tablespoon vanilla extract

DIRECTIONS:

Heat 10 tablespoons butter in a 10-inch stainless steel (not nonstick) skillet or small uncoated saucepan over medium heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Browned butter can burn easily and quickly so keep a close eye on it! Remove the skillet or pot from the heat and transfer the browned butter to a large heatproof bowl. Stir the remaining 4 tablespoons butter into the hot butter to melt; set aside for 15 minutes.

Meanwhile, adjust an oven rack to the middle position and heat the oven to 350 degrees F. Line 2 large (18 by 12-inch) baking sheets with parchment paper, silpat liners or lightly coat them with cooking spray. In a shallow baking dish or pie plate, mix the granulated sugar and 1/4 cup packed brown sugar, rubbing between your fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in a medium bowl; set aside.

Add remaining 1 3/4 cups brown sugar and salt to the bowl with the cooled butter and mix until no sugar lumps remain, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula; add the egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down the bowl. Add the flour mixture and mix until just combined, about 1 minute. Give the dough a final stir with a rubber spatula to ensure that no flour pockets remain and the ingredients are evenly distributed.

Divide the dough into 24 portions, each about 2 tablespoons, forming balls about 1 1/2 inches in diameter. Working in batches, toss the balls in the reserved sugar mixture to coat and set them on the prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.)

Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but the centers are still soft (cookies will look raw between cracks and seem underdone - don't overbake), 11-13 minutes. Cool the cookies for 1-2 minutes on the baking sheets and then remove to a wire rack to cool completely.

Milk Chocolate Chip Cookies

4 1/2 cups flour
2 t. baking soda
2 t. salt
2 cups yellow crisco shortening (NO SUBSTITUTIONS!!!)
1 1/2 cup brown sugar
1 1/2 cup sugar
2 tsp. vanilla
4 eggs
1- 1 1/2 bag(s) MILK chocolate chips

Mix ingredients together in mixer.  Hand stir milk chocolate chips.   Measure onto a baking sheet with an ice cream scoop.  Bake at 375 for 10 min (check might need 2 more min).  Take out when still a light color.  Do not over bake.  This makes a ton of dough.  I freeze them in balls on a cookie sheet then put them in ziplock bags and bake a dozen at a time or how ever many I need.  They are like a sugar cookie/ chocolate chip cookie mix.

Gingersnap Cookies

2 c. flour
2 tsp. baking soda
1/2 tsp. salt
1 Tbs. ground ginger
1 tsp. ground cinnamon
3/4 c. shortening
1 c. sugar
1/4 c. molasses
1 egg
Additional sugar for rolling

Mix flour, baking soda, salt, ginger and cinnamon in medium bowl.

Beat shortening and sugar in mixer.  Add molasses and egg.  Gradually beat in flour mixture until dough forms.

Shape dough into 1 inch balls and roll in additional sugar.

Place balls on ungreased cookie sheet and bake at 350.

10 minutes for soft gingersnaps.
12 minutes for crunchy gingersnaps.

Chewy Brownie Cookies

I found this recipes on allrecipes.com. They were a really good mix between a brownie (which I happen to love) and a cookie. I want to make them again very soon.

Ingredients:

2/3 cup shortening
1 1/2 cups packed brown sugar
1 Tablespoon water
1 Tablespoon vanilla
2 eggs
1 1/2 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups semi-sweet chocolate chips
1/2 cup chopped walnuts or pecans (optional)

Directions:

1. Preheat oven to 375 degrees.
2. Combine flour, cocoa, salt and baking soda; set aside.
3. In a large mixing bowl cream shortening, sugar, water and vanilla. Beat in eggs.
4. Add dry ingredients to creamed mixture and beat just until blended. Stir in chocolate chips and nuts, if desired.
5. Drop by rounded teaspoonfuls 2 inches apart on un-greased baking sheets. Bake for 7-9 minutes; DO NOT OVER BAKE. Cool 2 minutes before removing to wire racks.

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

from My Kitchen Cafe (www.melskitchencafe.com)

*Makes about 4-5 dozen

1 cup (16 tablespoons) butter, softened to room temperature

2 cups smooth or chunky peanut butter

1 ½ cups firmly packed light brown sugar

1 cup granulated sugar

2 large eggs

1 ½ tablespoons milk

1 ½ teaspoons pure vanilla extract

2 ½ cups all-purpose flour

1 ½ teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

2 cups chocolate chips (or a combination of peanut butter and chocolate chips)

Preheat the oven to 350 degrees.

In a large bowl combine the butter and peanut butter and beat the mixture until it is light and fluffy (you can do this with a hand mixer or with an electric mixer fitted with the paddle attachment). Add the brown and white sugars and mix until well combined. Add the eggs and mix for 1-2 minutes, until the mixture is well combined and light in color. Add the milk and vanilla and mix. Add the dry ingredients and mix just briefly. While there are still large spots of flour, add the chocolate chips (or peanut butter chips or both) and mix until the flour is completely mixed in and the mixture is well combined. Let the cookie dough sit for 15 minutes before scooping onto the baking sheets. It will firm up as it sits.

When ready to bake, scoop tablespoon-sized balls of dough onto silpat or parchment-lined baking sheets leaving about 1 to 2 inches in between the cookies to allow for spreading as they bake. Bake for 10-11 minutes, taking care not to overbake in the slightest! Leave the cookies on the baking sheet for 2-3 minutes after baking before removing them to a cooling rack. This will help them set up and be firm enough to transfer without having them overbake in the oven. The cookies may look slightly underbaked but they will firm up as they cool. Resist the urge to eat them warm as they taste much better cooled.

I pop baked and cooled cookies into the freezer (in a large tupperware or freezer-safe ziploc bag) and they taste great out of the freezer, especially if they are left to sit at room temperature for a few minutes.

My Favorite Sugar Cookies

from My Kitchen Cafe (www.melskitchencafe.com)

*Note: the baking temperature for this recipe may seem high but I believe it is one of the keys to success. The cookies still remain soft and light because they bake for such a short time (and they keep their shape really well!).

*Makes 2-3 dozen sugar cookies (about 2-3 inch size)

1 1/2 cups (3 sticks) butter, softened to cool room temperature
1 1/2 cups granulated sugar
1/2 cup powdered sugar
4 large eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 tablespoon lemon zest (from about 1 lemon)
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Preheat oven to 400 degrees.

In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract, almond extract and lemon zest; mix. Add two cups flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.

The dough can be wrapped in plastic wrap and kept in the refrigerator for up to a week or it can be rolled out right away. Dust a counter with powdered sugar or flour and roll the dough to desired thickness (I prefer my cookies on the thick side so I roll my dough out to about 1/4-inch, maybe even slightly thicker than that). Cut the dough into shapes. Place the cookies on a lined or lightly greased baking sheet. Bake for 7-8 minutes. The cookies won't appear browned on top (or on bottom) when they are done baking so don't let them overbake! I find 7 1/2 minutes is about perfect but if they are even lightly browned on bottom, I decrease the time by 30 seconds. I like them super soft with not even a hint of browned edges or bottom. This way they literally melt in my mouth.

Cool the cookies completely on a wire rack before frosting. The baked cookies (unfrosted) can be stored in a tupperware or ziploc bag in the freezer for up to a month. I also often freeze 1/2 of the sugar cookie dough when I don't have time or don't want to roll it out and cut shapes. I wrap the dough in plastic wrap and then stick it in a freezer-safe ziploc bag and freeze it for up to a month. I take it out the night before I want to roll it out and store it in the refrigerator to thaw (for about 12-15 hours). About 30 minutes before I want to use it, I let it sit on the counter to soften a bit and then I roll it out and cut out the cookies.

Whipped Cream Cheese Frosting

*Note: the key to success here is using really soft cream cheese and beating it with the powdered sugar until no lumps remain.

*Makes about 4 cups of frosting

1 (8 oz.) block cream cheese, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

In a large bowl, combine the softened cream cheese, powdered sugar, salt and vanilla. Mix until very smooth and light and no lumps remain. In a separate bowl, beat the cream to stiff peaks. Add the whipped cream to the cream cheese mixture. Mix until well combined and smooth. Store in the refrigerator for up to one week.

Loaded Peanut Butter Cup Chocolate Cookies

I am the treat girl for FHE tomorrow so I decided to try a new cookie recipe. I was hesitant because of all the ingredients and the chocolate cookie dough (I tend to think brownies when I want lots of chocolate) but these cookies were yummy and soft. The peanut butter in the dough tones down the chocolate. Everyone loves them--we didn't make it until tomorrow before we tried them so we get the "treat" twice!

from Cookie Madness and allrecipes.com and My Kitchen Cafe

Makes about 36 cookies.

1 cup butter, softened
3/4 cup peanut butter
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/3 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup peanut butter chips
1 cup Reese’s Pieces
1 package mini Reese’s peanut butter cups, cut into halves and frozen (the original recipe says to freeze the cups and then cut them into halves but I had major issues with this – when I froze them whole and then tried to cut them, it was a disaster – the mini cups broke into a million pieces, so my suggestion would be to gently cut them into halves and THEN freeze them)

Preheat oven to 350 degrees.

In a large bowl or stand mixer, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and Reese’s Pieces (this is best done by hand so the shells of the Reese’s Pieces don’t get broken).

Drop by tablespoonfuls onto cookie sheets lined with parchment paper or silpat liner. Push one peanut butter cup half into the center of each ball of dough. Bake for 8 to 10 minutes. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.

Aunt Ethel Glenn's Peanut Butter Cookies

I have fond memories of Aunt Ethel. This recipe appeared in the old blue Kimberly Ward Cookbook. I have been making these for many years. We love them. Sometimes I put chocolate chips in them.

1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 tsp. vanilla
1 cup peanut butter
3 cups sifted flour
2 tsp. baking powder
1/2 tsp. salt
2 cups chocolate chips (optional)


Cream butter. Add vanilla and sugars gradually, creaming well. Beat in eggs mixing thoroughly. Add peanut butter and mix well. Sift flour, baking powder, salt and stir into mixture. Can add chocolate chips at this point.

Roll into small balls and place on cookie sheet. Flatten with tines of fork that has been dipped in hot water.

Bake at 350 degrees for 10-15 minutes. Makes 5 dozen.

My Favorite Chocolate Chip Cookies

3/4 cup sugar
3/4 cup brown sugar
1 cup stick butter (I use one stick butter one margarine)
1 large egg
2 1/4 cup flour
1 tsp baking powder
½ tsp salt
1 cup nuts
3/4 pkg chocolate chips

Mix in order. Drop cookies on sheet and bake 375 for 10-12 min. Enjoy

My Favorite Soft Sugar Cookies

1 cup sugar
½ cup margarine
1 egg
½ cup milk
3 ½ cups flour
½ tsp salt
2 tsp baking powder
1 tsp baking soda
1 tsp vanilla

Cream butter and sugar, add egg. Then milk and dry ingredients alternately. Roll out and bake. 350 for 8-10 min. Poke with finger to determine if they are done. Do Not cook until brown! Best with cream cheese frosting.

Crisp Graham Cookies

1/2 C butter-flavored shortening
1/2 C packed brown sugar
1 egg
1 1/2 tsp vanilla extract
1 C (14 oz) sweetened condensed milk
3 T creamy peanut butter
1 1/2 C flour
1 C graham cracker crumbs
1 tsp baking soda
1 tsp salt
2 C plain M&M's
1/2 C chopped pecans

In a mixling bowl, cream shortening and brown sugar; beat in egg. Add vanilla and milk. Blend in peanut butter. Combine dry ingredients; add to the creamed mixture. Stir in the M&M's and nuts. Drop by teaspoonfuls 1" apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until golden brown. Cool on wire racks. Yield: 7 dozen (2 inch cookies).

We had these cookies at the Jensen's during the family reunion 2009.