Momz Recipeeze

Makes: 18 large cookies   Ingredients 1 pound unsalted butter, softened 1-3/4 cups granulated sugar 2-1/4 cups light brown sugar 4 large eggs 3 cups plus 2 Tbsp pastry flour  3 cups bread flour 1 Tbsp salt 2 tsp baking powder 2 tsp baking soda 1 Tbsp natural vanilla extract 2 lbs bittersweet chocolate, coarsely chopped Directions Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. n the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined. Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for ...

1/2 cup salted butter, softened (can use half shortening/half butter) 1/2 cup peanut butter 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 large egg 1-1/4 cups All Purpose Flour 3/4 teaspoon baking soda 1/4 teaspoon salt Additional granulated sugar Instructions In large bowl, thoroughly cream 1/2 cup granulated sugar, brown sugar, peanut butter, softened butter and egg with electric mixer on medium speed, or mix with a spoon, until all the ingredients are smooth and thoroughly blended. Stir in flour, baking soda, baking powder and salt just until combined. Be careful not to overmix here—you want the dough to stay light and fluffy, and overmixing can result in a tough cookie. Cover the dough and bowl with plastic wrap. Refrigerate for about 2 hours, or until firm. To test, scoop and roll the dough into a ball—it should be cold enough to shape easily. If it’s too soft, chill for an additional 30 minutes and check again. Heat oven to 375°F. Shape dough into 1-1/4-inch ba...

Prep: 15 minutes 16 oz Semi-Sweet Baking Chocolate, divided 3/4 cup firmly packed brown sugar 1/4 cup (1/2 stick) butter or margarine, softened 2 eggs HEAT oven to 350°F Coarsely chop 8 oz of the chocolate; set aside (sometimes I use chocolate chips to cheat) MICROWAVE remaining 8 oz chocolate in large microwavable bowl on HIGH 1 to 2 minutes. Stir until chocolate is melted and smooth. Stir in sugar, butter, eggs and vanilla with wooden spoon until well blended. Stir in flour and baking powder. Stir in reserved chopped chocolate and nuts. Drop by scant 1/4 cupfuls onto ungreased cookie sheet. BAKE 12 to 13 minutes or until cookies are puffed and feel set to the touch. Cool on cookie sheet 1 minute. Transfer to wire rack to cool completely. Makes about 1-1/2 dozen large cookies.

Cream: 3-1/2 cups sugar 2 cups butter 3 tsp lemon extract 4 eggs Add: 1-1/2 tsp salt 1-1/2 tsp baking soda 3 cups all-purpose flour 3 cups cake flour Bake at 350 degrees F for 15 minutes; brush w/lemon glaze

  YIELD 9 dozen INGREDIENTS: Cream: 2 cups butter 2 cups sugar 4 eggs 2 teaspoons vanilla  2 cups brown sugar Dry: 1 teaspoon salt 2 teaspoons baking powder 2 teaspoons baking soda 4 cups flour 5 cups oatmeal, blended to a fine powder Add Ins: 24 oz chocolate chips 8 oz grated HERSHEY bar  3 cups chopped pecans Instructions: Cream butter, sugars, eggs, and vanilla. Add dry ingredients. Add chocolates and nuts. Bake at 375F for 6-10 minutes.

INGREDIENTS Dry Ingredients 3 cups flour (more if needed) 1 teaspoon cream of tartar 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt Cream Ingredients 1 cup butter 1-1/2 cup sugar 1 teaspoon vanilla 2 large eggs 1/2 cup cream cheese, softened Cinnamon Sugar 7 Tablespoons sugar 3 teaspoons cinnamon INSTRUCTIONS 1. Beat butter and sugar. Add vanilla, eggs, and cream cheese. Add dry ingredients. Roll into balls. Mix the cinnamon sugar. Roll balls in the cinnamon sugar mixture. 2. Bake at 370F/9 mins.

Soft delicious Original Quaker Oats Oatmeal Cookie Recipe. Made with Old Fashioned Oats & Cinnamon. Perfectly chewy and delicious Prep Time 10 minutes Cook Time 10 minutes Servings: 25 Ingredients 1 ¼ Cup Butter Softened or Margarine ¾ Cup Brown Sugar 160g ½ Cup Granulated Sugar 100g 1 Egg Large 1 teaspoon Vanilla Extract 1 ½ Cup All Purpose Flour 180g 1 teaspoon Baking Soda 1 teaspoon Ground Cinnamon ½ teaspoon Salt ¼ teaspoon Ground Nutmeg 3 Cups Old Fashioned Oats uncooked Instructions Preheat oven to 375 degrees In a large mixing bowl cream together softened butter and sugars. Scape sides of bowl as needed Add egg and vanilla extract and continue to cream together In a separate bowl combine All Purpose Flour Baking Soda, cinnamon, nutmeg and Salt and gradually add to butter and sugar mixture until fully combined Mix in Old Fashioned Oats (uncooked) Use a medium size #50 cookie scoop and place on parchment lined baking sheet at least 2 inches a...

Recipe from the Larsens 1 c. shortening 3/4 c. brown sugar 3/4 c. sugar 2 eggs 1 tsp vanilla 1 tsp baking soda 1 tsp Salt ½ tsp. water 2-1/4 c. flour 1 package chocolate or cinnamon chips Bake at 375 degrees F for 10 minutes

  Cream: 1 cup butter or margarine 1 cup creamy peanut butter  1 cup sugar 1 cup packed brown sugar 2 eggs 1 teaspoon vanilla Sift and Add: 1-1/4 cup flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt Add: 2 cups quick oats Bake at 350 º F for 12 minutes.

1 cup peanut butter 1 cup sugar 1 egg Mix. Drop by the tablespoon. Flatten with the tines of a fork in a crosshatch pattern. Bake at 350 degrees for 8-10 minutes.

Mix: 1/2 cup butter 1 cup brown sugar 1 egg 1 cup canned pumpkin 1 teaspoon vanilla Mix: 2 cups flour 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon baking soda Add two mixtures together. Blend well. Add 1 cup chocolate chips. Bake at 375F degrees, 8-10 minutes.

1/2 cup vegan butter, softened 1/2 cup Crisco  1 cup packed brown sugar 1/2 cup white sugar 2 eggs 2 teaspoons vanilla extract 1 1/4 cup gluten free flour (adjust the flour as needed,based on the climate) 1/2 teaspoon baking soda 1 teaspoon salt 3 cups gluten free oats 2 cups semi-sweet chocolate chips DIRECTIONS: 1. Preheat the oven to 325 degrees F (165 degrees C) 2. In a large bowl, cream together the butter, Crisco, brown sugar, and white sugar until smooth. Beat in eggs and vanilla. Combine gluten free flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. (I line mine with parchment paper.) 3. Bake for 12 - 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

From:  http://www.melskitchencafe.com/sugar-cookie-bars/ SUGAR COOKIE BARS   INGREDIENTS Bars: ¾ cup salted butter, softened to cool room temperature ¾ cup granulated sugar ¼ cup powdered sugar 2 large eggs 1 teaspoon vanilla extract ½ tablespoon fresh lemon zest, (optional) 2 ¼ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt Frosting: 6 tablespoons salted butter, softened 2 ½ cups (285 g) powdered sugar 3 tablespoons milk or cream ¼ teaspoon vanilla extract Sprinkles, optional INSTRUCTIONS  Preheat oven to 375 degrees F. For the bars, in a large bowl, cream together the butter, granulated sugar and powdered sugar until light and fluffy. Add the eggs and vanilla and mix for 1-2 minutes. Stir in the lemon zest (optional), flour, baking powder and salt. Mix until combined. Lightly grease a 9X13-inch baking pan with cooking spray or line with parchment paper and grease. Press the sugar cookie dough into an even layer in the bottom of the pan. Bake for 10-13 m...

1 cup butter 1 cup sugar     1 tsp vanilla 1 large egg 2 tsp baking powder 3 cups flour Preheat oven to 400 degrees F. In a large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. Mix baking powder and flour, add one cup at a time, mixing after each addition. The dough will be very still; blend last four in by hand (if dough becomes too stiff add water, a teaspoon at a time). Do not chill dough. Divide dough into 2 balls. On floured surface, roll each ball into circle approximately 12 inches in diameter and 1/8 inch thick. Dip cutters in flour before each use. Bake cookies on an uncreased cookie sheet on top rack of oven for 6-7 minutes, or until cookies are lightly browned. Makes 20-24 average size cookies.

We've enjoyed this tried and true recipe for over 22 years. Don't be surprised by the cake flour. It's been one of my favorite "secrets" that I've shared and applied to many other recipes. I typically make my chocolate chip oatmeal cookies, but when I make these this is the response: "Mom, these are the best chocolate chip cookies that you've ever made!!"  ~NK/11-17-10 3-1/4 cups all purpose flour 1 cup cake flour 1 teaspoon baking powder 1 teaspoon baking soda 1-1/4 cups sugar 1-1/4 cups brown sugar, packed 1-1/2 cups softened butter 2 eggs 1 tablespoon vanilla 3 cups semi-sweet chocolate chips  Heat oven to 375 degrees. Sift dry ingredients together. Beat butter and sugars until creamy. Add eggs and vanilla. Gently beat in flour mixture. Stir in chocolate chips.  Drop dough onto ungreased cookie sheets. (I use parchment paper.) bake for 10 - 14 minutes or until light golden brown. Cool for a few minutes on the cookie sheet and then transfer to ...

1 cup butter, softened 1 cup packed brown sugar 1/2 cup white sugar 2 eggs 2 teaspoons vanilla extract 1 1/4 cup all-purpose flour (adjust the flour as needed,based on the climate) 1/2 teaspoon baking soda 1 teaspoon salt 3 cups quick cooking rolled oats 2 cups semi-sweet chocolate chips DIRECTIONS: 1. Preheat the oven to 325 degrees F (165 degrees C) 2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs and vanilla. Combine flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. (I line mine with parchment paper.) 3. Bake for 12 - 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

1 cup butter, softened 1 1/4 cups firmly packed brown sugar (I used light) 1/2 cup sugar 2 large eggs 1 tsp. vanilla extract 2 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 2 1/2 cups quick-cooking oats 1 cup toffee bits 1 1/2 cup semisweet chocolate chips Beat butter and sugars until fluffy. Add eggs and vanilla, beat well. Combine flour, soda, salt. Add to butter. Beat until combined. Stir in oats, toffee bits and chocolate chips. Drop by tablespoons and bake on parchment lined baking sheets in a 350 degree oven for 8 - 10 minutes. Cool on pan for 2 minutes. Transfer to wire racks to complete cooling. *We were having family night. I just left them on the pan to cool. *KK has declared this her new favorite cookie. *Recipe comes from Paula Deen. She calls for 1 cup of chocolate chunks. I used chips and added an extra 1/2 cup, because more chocolate = more better!!