No-Flour Monster Cookies

No-Flour Monster Cookies
No-Flour Monster Cookies

1 stick butter (1/2 cup)
1 1/4 cups packed brown sugar
1 cup granulated sugar
1 teaspoon light corn syrup
1 1/2 cup peanut butter
3 eggs
2 teaspoons baking soda
1 teaspoon vanilla
4 1/2 cups (uncooked) oatmeal (rolled oats)
2/3 cup chocolate chips
2/3 cup M & Ms candies

Optional:
Coconut
Chopped pecans

Cream together the first 6 ingredients in a large bowl. Stir in baking soda, vanilla, and oats. Stir in chocolate chips and M & M’s, and optional ingredients, if using.

Drop by spoonful (however large you want) onto a lightly greased cookie sheet. Press to flatten slightly. Bake in preheated 350° oven for 15 minutes. Let stand on cookie sheet for a minute or two, and then transfer to an air-tight container.

Notes: Do not overbake. They may look like they are not done after 15 minutes, but trust me, they are, and they will be the most moist cookie you have ever baked.

Number of servings: 48



South Dakota Sunflower Seed Cookies

South Dakota Sunflower Seed Cookies
South Dakota Sunflower Seed Cookies

1-1/2 cups margarine, softened
3 cups all-purpose flour
1 1/2 cups white sugar
1 tablespoon baking soda
1 tablespoon baking powder
1 cup shredded coconut
1 cup sunflower seeds

Preheat oven to 350°F (175°C).

Cream sugar and butter or margarine. Add flour, baking soda, and baking powder. Then add coconut and sunflower seeds. Mix well.

Shape into one inch balls and bake on ungreased cookie sheets for 15 minutes or until delicately browned.

Makes 2 -3 dozen.



Chocolate Covered Cherry Cookies

Chocolate Covered Cherry Cookies
Chocolate Covered Cherry Cookies

1 1/2 cups all purpose flour
1/2 cup unsweet cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon. salt
1/2 cup (1 stick) butter, softened
1 cup sugar
1 egg
1 tablespoon vanilla
1 10-oz. jar maraschino cherries
1 6-oz. pkg. semisweet chocolate pieces or bits
1/2 cup sweetened condensed milk

In a large bowl, combine flour, cocoa, baking powder, soda and salt.

In a separate bowl, combine butter and sugar on low speed with an electric mixer until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to creamed mixture; beat until well blended.

Shape dough into 1″ balls; Press a depression in each one with your thumb; place on ungreased cookie sheet. Bake at 350° for about 10 minutes or until done. Remove a let cool a bit.

Drain the cherries, reserving the juice.

In a small saucepan, combine chocolate pieces and condensed milk. Stir over low heat until melted. Stir in 4 teaspoons of reserved cherry juice.

Put a little of this frosting in center of each cookie; place cherry on top. Spoon about 1 teaspoon of chocolate mixture over each cookie; spread to cover cherry.

Makes about 3 dozen cookies.



Famous Amos Cookies

2 cups of softened margarine
2 medium eggs
1 teaspoon vanilla
3/4 cups light brown sugar
3/4 cups sugar
1 teaspoon water
1 teaspoon baking soda
1/2 teaspoon salt
2 and 1/2 cups flour
2 cups raisins
1 package of chocolate chips

Mix together margarine, eggs, vanilla, sugars, water and baking soda.

Gradually add the flour, salt and chocolate and any other things that you add to cookies such as nuts or raisins.

Mix well; place on ungreased cookie sheets.

Bake at 375 for 8 minutes.

Makes 6 dozen.

Cooking with Brown Sugar: 51 Recipes


Chocolate and Almond Meringue Cookies

3 egg whites
1 tablespoon white vinegar
1/4 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
8 oz. coarsely chopped and toasted almonds
8 oz. coarsely chopped bittersweet chocolate

Toast the almonds:
Spread on a baking sheet. Bake in 350-degree oven for 10 minutes. Cool and chop.

Reduce oven temperature to 250 degrees.

Beat the egg whites with vinegar and salt until slightly stiff. Gradually add the sugar and continue to beat until stiff peaks form. Fold in vanilla, nuts, and chocolate.

Oil a baking sheet or line with parchment paper. Drop the mixture by tablespoons about 2-inches apart on prepared sheets.

Bake 45 minutes. Let cookies cool on baking sheet.

Yields 3 dozen.

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Peanut Butter Oatmeal Cookies

1 cup margarine
1 cup peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs, beaten
1 teaspoon vanilla
2 cups quick-cooking rolled oats
1 and 1/4 cups unsifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees.

In a large bowl, beat together margarine and peanut butter until smooth. Beat in the sugars until smooth, then beat in the eggs and vanilla.

In a small bowl, blend together remaining ingredients and add them, a little at a time, to the peanut butter mixture.

Drop the dough by rounded teaspoonfuls on ungreased baking sheets. Bake 12 minutes, or until lightly browned.

Remove from baking sheets and cool completely on wire racks.

Store in tightly covered containers or freeze.

Makes 6 dozen small cookies


Cooking with Brown Sugar: 51 Recipes

Old-Fashioned Vanilla Sugar Cookies

2 cups all-purpose flour
1 cup plus 3 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter
1 large egg
2 tablespoons heavy (whipping) cream
3/4 teaspoon vanilla extract

Stir together the flour, 1 cup of the sugar, the salt, baking powder, baking soda, and nutmeg. Cut in the butter to make fine crumbs.

In a small measuring cup, beat the egg with the cream and vanilla until smooth. Make a well in the dry ingredients and pour in the egg mixture. Work in the flour mixture with a wooden spoon, using your hands at the last, if necessary.

Gather the dough into a ball, wrap tightly in plastic wrap, and refrigerate for about 20 minutes, or until firm enough to shape.

Meanwhile, preheat the oven to 350°F. Use ungreased baking sheets.

Place the remaining 3 tablespoons sugar in a small bowl. Roll the dough into 1-inch balls. Roll in the sugar to coat. Place the balls on the baking sheets, leaving 2 inches between the balls. Dip a fork in flour, shake off any excess, and flatten the balls of dough with the tines. Repeat, dipping the
fork in flour as needed to prevent sticking.

Bake for 9 to 11 minutes, or until golden on top. Transfer to wire racks to cool.

Yield: 4 dozen 2-1/2-inch cookies


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Pineapple Cookies

1 can (8 ounces) crushed pineapple, packed in juice
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon orange extract
2-3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda

Glaze:
2 cups powdered sugar
1/4 cup (1/2 stick) unsalted butter, softened

Preheat the oven to 350°F. Lightly grease 2 baking sheets, or use nonstick pans.

Drain the pineapple, reserving the juice for the glaze. Beat the butter with both sugars until blended. Add the eggs and beat again. Add both extracts and beat again. Stir in the drained pineapple. Combine the flour, salt, and baking soda; stir into the batter.

Drop the dough by rounded teaspoonfuls onto the baking sheets, leaving 2 inches between the drops. Bake for 10 minutes, or until golden on top. Transfer to wire racks to cool.

To prepare the glaze: Beat the powdered sugar with the butter until blended. Gradually add 3 to 4 tablespoons of the reserved pineapple juice and mix until the mixture is spreadable. When the cookies are cool, use a pastry brush to brush each cookie with the glaze.

Yield: 4 dozen 2-inch cookies


Cooking with Brown Sugar: 51 Recipes

Cookie Bowls

1/2 cup egg whites
1/2 cup powdered sugar
1/3 cup sifted flour
3 tablespoons butter, melted and cooled
3/4 teaspoon vanilla extract

Beat egg whites until frothy; gradually add powdered sugar, beating well after each addition; beat until stiff peaks are formed.

Fold in flour in halves. Blend in cooled butter and vanilla.

Quickly grease a preheated cookie sheet and bake a trial cookie – if it is too brittle to shape, the batter needs a little more flour; if it is thick and difficult to shape, add a little more cooled butter.

Drop mixture by heaping tablespoons 6 to 8 inches apart onto hot cookie sheet (2 to 4 on a sheet, depending on the size of the sheet); spread very thinly, being careful not to make holes.

Bake at 400 F for 2 to 3 minutes or until edges are lightly browned.

Immediately remove from cookie sheet and quickly shape inside a bowl. Let cool. Store in tightly covered container.

These are especially great for holding sundaes, but anything else can be put in them. One of my favorites is fresh fruit with a hunk of fresh whipped cream on top.


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