Edible Cookie Dough for One

Description:

This Edible Cookie Dough for One is a quick and delicious treat you can whip up in minutes! Perfectly sweet, with a soft and chewy texture, this small-batch recipe is made without eggs, so you can safely enjoy it raw.

Ingredients:

2 tablespoons unsalted butter, softened
2 tablespoons brown sugar
1/8 teaspoon vanilla extract
1/4 cup all-purpose flour (heat-treated)
1 tablespoon milk
Pinch of salt
2 tablespoons chocolate chips
Directions:

Heat-Treat the Flour: Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes, or microwave in 30-second intervals until the flour reaches 165°F (74°C). This step ensures the flour is safe to eat.
Mix the Dough: In a small bowl, cream together the softened butter and brown sugar until smooth. Stir in the vanilla extract.
Add Dry Ingredients: Add the heat-treated flour and a pinch of salt to the butter mixture. Stir until combined.
Add Milk and Chocolate Chips: Stir in the milk until the dough reaches your desired consistency. Fold in the chocolate chips.
Serve: Enjoy your edible cookie dough immediately, or chill it in the refrigerator for a firmer texture.
Prep Time: 5 minutes | Cooking Time: 5 minutes (for heat-treating flour) | Total Time: 10 minutes
Kcal: Approximately 300 kcal per serving | Servings: 1

I got this recipe off of the Facebook page, Easy Recipes  I haven't made it yet, but you can be sure I will! 

Peanut Butter Chocolate Chip Energy Bites

Ingredients 

• 1 cup dry oats (old fashioned, instant, or a mix of the two)
• 1/4 cup peanut butter
• 1/4 cup honey
• 1/2 cup mini chocolate chips
• dash of salt
• 1/2 teaspoon vanilla optional

Instructions

Add the nut butter and honey and stir to combine well. Add the all of the other ingredients and stir to combine well.

Refrigerate the mixture for about 30 minutes.

Use a spoon to scoop about a tablespoon of the cookie ball mixture into your hand. Roll into a ball. Repeat with remaining mixture. This should make about 12 oatmeal energy balls.

Store the balls covered in the fridge for up to a week, or in the freezer for much longer.

I got this recipe from a family member who brought this treat to my daughter to have on hand and enjoy after the birth of her baby.  She said that she switched out the 1/4 cup peanut butter with 1/4 cup of almond butter.  You can get the recipe on this website:  https://www.blessthismessplease.com/wprm_print/8-no-bake-oatmeal-energy-balls or by clicking here.  You can get another recipe for Energy Bites on this blog by clicking here.  

  

Healthy Cookies - No Sugar! No Flour!

HEALTHY COOKIES - NO SUGAR! NO FLOUR!

INGREDIENTS:

3 mashed bananas (ripe)

1/3 cup apple sauce

2 cups oats

1/4 cup almond milk

1/4 cup raisins or nuts

1 cup good dark chocolate chunks (Lily’s brand is my fave)

1 tsp vanilla

1 tsp cinnamon

Preheat oven to 350 degrees.

DIRECTIONS:

Mix all ingredients together and

bake for 15-20 minutes.

I saw this on my Facebook feed. Click

 here for  the link to the Facebook page called Quicker Recipe 

Banana Oatmeal Cookies

INGREDIENTS:

3/4 cup salted butter, softened 

1 cup brown sugar, packed

1/2 cup sugar

1 egg

1 tsp vanilla extract

1 cup mashed bananas

1 1/2 cups all purpose flour

1 1/2 tsp cinnamon

1 tsp baking soda

1/4 tsp ground cloves

2 tsp cornstarch

3 cups old fashioned oats

DIRECTIONS:

1. Mix together butter, brown sugar, sugar, egg, vanilla extract and mashed bananas until well combined.

2. Add flour, cinnamon, baking soda, cloves and cornstarch and mix until combined.

3. Stir in oats.

4. Preheat oven to 350 degrees.

5. Spoon tablespoons of dough onto a cookie sheet covered with parchment paper. Flatten dough a little bit, into thick discs. They will spread a little when baked.

6. Bake for 10-12 minutes or until edges just start to golden.

7. Remove from oven and cool on cookie sheet for 3-4 minutes, then move to cooling rack to finish cooling.

Since bananas are inexpensive and plentiful here in Belize, I'm always on the lookout for good recipes using bananas.  I added an extra 1/2 quick oats with the old fashioned oats.    I got the recipe from lifeloveandsugar.com found here.  

Cookies from a Cake Mix

I saw this post about making cookies from cake mixes on Facebook  from buzzfeed.com and am glad to put it on my blog.    Because I'm living in a Belize right now and don't have as many resources available to do homemade cooking, I welcome these recipes.

Here is just one sample:

Chocolate chip cookies

INGREDIENTS
1 package yellow cake mix
1 cup chocolate chips
½ cup oil
2 eggs

PREPARATION
1. Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
3. Bake at 350°F/180°C for 10-12 minutes.
4. Enjoy!

You can see all of the cookies make from cake mixes by clicking here.

After I made the above recipe, I made it again with this change:  I added 1/2 apple sauce instead of 1/2 a cup of oil because with the oil it was a little too oily. I also made it with chocolate cake mix.  The cookies are very soft, but that's ok because I like soft cookies.   

Lemon Crinkle Cookies

Makes 2-3 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

I saw this recipe on this website and they looked delicious, so I thought I'd post the recipe....Later:  I did make this recipe and it is my new favorite cookie recipe.  You'll want to double the recipe.  

I have made this recipe twice.  The first time I doubled it.  When I made this recipe this morning I quadrupled it.  to make it easier for future baking I'll put the amounts for the different sizes.  

Here is a list of the amounts for a recipe that is DOUBLED:

Ingredients:
1 cup butter, softened
2 cup granulated sugar
1 teaspoons vanilla extract
2 whole egg
2 teaspoon lemon zest
2 Tablespoon fresh lemon juice
1/2 teaspoons salt
1/2 teaspoons baking powder
1/4 teaspoons baking soda
3 cups all-purpose flour
½ cups powdered sugar (I didn't double this amount because when I rolled the dough in powdered sugar , I didn't  use all of the powdered sugar that it originally called for)

Here is a list of the amounts for a recipe that is QUADRUPLED:

Ingredients:




2 cup butter, softened
4cup granulated sugar
2 teaspoons vanilla extract
4whole egg
1 Tablespoon + 1 teaspoon lemon zest
1/4 cup fresh lemon juice
1 teaspoons salt
1 teaspoons baking powder
1/2 teaspoons baking soda
6 cups all-purpose flour
½ cups powdered sugar (I didn't double this amount because when I rolled the dough in powdered sugar , I didn't  use all of the powdered sugar that it originally called for )

News flash.  I saw a recipe posted on FB for the" same" cookies using only 3 ingredients, so I thought I'd make it and give the two cookies a taste test.  You can find the recipe on the idearoom.net by clicking here

Lemon Drop Cookies

1 box of Lemon Cake Mix 
2 eggs
1/3 cup vegetable oil

Directions:

1. Heat oven to 350 degrees F.
2. Add all ingredients to a medium sized bowl.
3. Using a spoon, mix ingredients together until dough forms and is well mixed.
4. Grease a cookie sheet and roll into 1 inch round balls.
5. *Add some confectioner's sugar to a small bowl and roll the top of the cookie in
the sugar.
6. Bake for 7-9 minutes. Remove cookies from oven before they turn golden brown.
7. Remove from oven and let cookies cool completely.

*If you want to add a Lemon Sugar Glaze to the cookies instead of rolling them in confectioner's sugar, simply omit step 5 above. When the cookies have cooled completely, glaze them with the recipe below.

Lemon Sugar Glaze
1 cup powdered sugar 1 tsp lemon juice water

Directions:
Add lemon juice and water to a bowl and mix together. Slowly add water to mixture while stirring. When you get a nice consistency for a think glaze stop adding water. If you add too much water, simply add a little more confectioner's sugar. Drizzle each cookie with the lemon sugar glaze.

This is a  picture that I took of the cookies from the second recipe (Lemon Drop Cookies)  that I made this morning.  

My comparison of the two recipes:  The first recipe tastes a lot better.  The second recipe is quicker to make because it only has 3 ingredients.  

No-Bake Peanut Butter Cup Bars

25 chocolate sandwich cookies such as Oreos
1 cup plus 4 tablespoons butter, divided
1 1/2 cups plus 3 tablespoons creamy peanut butter, divided
1 pound (about 3 1/2 cups) powdered sugar
1 1/2 cups graham cracker crumbs
1 (12-ounce) bag semisweet chocolate chips

 Line a 9 x 13 inch baking pan with foil that extends over edges of pan.  Set aside.

Process whole cookies in food processor, or place in large zip-top bag and crush with a rolling pin until crushed into crumbs.  Melt 4 tablespoons butter and stir into crumbs and mix until combined.  Press crumbs evenly into bottom of the prepared pan and refrigerate while you prepare the next step.

Melt remaining 1 cup butter.  Beat 1 1/2 cups peanut butter, butter, and powdered sugar until combined.  Add graham cracker crumbs and mix until incorporated.  Press peanut butter dough evenly into pan on tip of cookie crust.

Place chocolate chips and remaining 3 tablespoons peanut butter in a microwave safe bowl.  Heat in 30 second intervals, stirring in between, until melted and smooth.  Pour chocolate mixture over peanut butter layer and spread evenly.  Refrigerate bars about 2 hours.  To serve, lift foil out of pan and use a large sharp knife to cut into bars. 

Makes about 32 bars. 

A family in the ward gave of some of these during Christmas time last year.  They were so good, I requested the recipe.  As I typed up the recipe, I could see that the ingredients could get a little pricey.  You could probably used Walmart brand chocolate sandwich cookies and graham crackers crumbs to cut the cost of making the bars.   When I make some up, I'll include a picture. 

Orange Creamsicle Cookies

Yield: Makes about 30 cookies

Note: These cookies should bake up puffy not flat. If your cookies are flattening, try adding another tablespoon or two of flour to the dough (up to 1/4 cup if needed). Also, the orange extract is optional but really enhances the orange flavor of the cookies.

Ingredients

• 2 1/4 cups all purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange extract
• 2 tablespoons orange zest (from 1-2 oranges)
• 2 cups white chocolate chips

Directions

1. Preheat the oven to 375 degrees F. Line two rimmed baking sheets with parchment paper, silpat liners or lightly grease with cooking spray. Set aside.
2. In a small bowl, combine the flour, baking soda, and salt; set aside.
3. In a large bowl, cream together the butter and sugars until light and creamy. Beat in egg, vanilla, orange extract and orange zest until smooth. Gradually add flour mixture and white chocolate chips, mixing until combined.
4. Drop rounded tablespoonfuls onto prepared baking sheets. Bake for 8-10 minutes or until golden brown around the edges, taking care not to overbake. The cookies should be rounded and full, not flattened. Remove the cookies to a wire rack to cool completely. Store in airtight container.

This will be your new favorite cookie recipe.  This recipe will work without using the orange extract.  When I made it, I doubled the recipe, but not the white chocolate chips.  Rachel told me about this recipe found here on melskitchencafe.com  Click onto the site to see Mel's commentary about the recipe and a lovely picture. 

Lighter Oatmeal Raisin Cookie

“My recipe for these beauties appeared in Disney’s Family Fun magazine in March 2012.  They’re easy to make, and kids of all ages love ‘em!” 

 -  Bill Collins 

http://www.chefbill.com/2012/02/lighter-oatmeal-raisin-cookies/

1/2 cup raisins, soaked in enough water to cover them

1/2 cup sifted flour

1/2 cup sugar

1/2 tsp salt

1 tsp baking powder

1 tsp cinnamon

¼ teaspoon nutmeg

1 egg, beaten

1 tsp vanilla

1/4 cup melted butter

3 cups quick cooking oats (old fashioned oats is fine too)

Preheat oven to 350.  Spray or grease two cookie sheet pans.

1. Soak the raisins for at least 15 minutes.  If you forget about them for a few hours, they’ll still work well in this recipe
2. Sift together the flour sugar, salt, baking powder, cinnamon and nutmeg.  Stir until they are evenly mixed together.
3. Strain the raisins, and set aside 3 tablespoons of the water
4. Combine the beaten egg, vanilla and melted butter, and mix into to dry mixture.
5. Add oatmeal and raisins combine .  This will be a VERY dense dough. Add the 3 tablespoons of reserved raisin soaking water to the dough and mix thoroughly
6. Using either a rounded tablespoon, or a #40 cookie scoop, place the dough on the prepared cookie sheets
7. Bake for 12-16 mins, or until the cookies are golden brown on the bottom

Yield: approximately 24 cookies

I saw this recipe in Family Fun Magazine and like the idea that they were a little more healthy with half the butter and sugar of traditional recipies.  

Happy 100th Birthday Oreo Cookies - Triple Chocolate Cookie

This recipe is from here.

This no-bake treat that looks much more complicated than it really is.

• 1 pkg. Oreo cookies
• 1/2 cup milk
• 1 package JELL-O chocolate instant pudding
• 12 to 16 Baker's semi-sweet chocolate squares
• 4 to 8 Bakers white chocolate squares

In a small bowl, make a paste out of the pudding and the milk. Put 36 of the Oreos into a gallon-size zip-top bag and crush them (with a rolling pin or a mallet). Add the crushed cookies to the pudding mixture and stir will. Form the mixture into small balls and place on a wax-paper lined cookie sheet; freeze them for about 10 minutes.

While they're in the freezer, place the semi-sweet chocolate squares in a microwave-safe bowl and heat, stirring often, until melted. Dip the chilled oreo balls into the melted chocolate, place them on a fresh wax-paper lined cookie sheet, and refrigerate or freeze for another 10 minutes.

Melt the white chocolate squares, and drizzle the melted white chocolate over the cookie balls using a fork or a spoon. Return them to the refrigerator to harden briefly before serving.

Makes 40 to 45 cookie balls

I saw on the Internet that today is the 100 anniversary of the Oreo Cookie. Read all about it here. I couldn't resist posting this recipe even though I haven't made it yet. I'm not thrilled with how the recipe is written. They don't say what size pudding box to use. (the 3 or 6 oz size? I'm guessing the smaller one) I would also use the almond bark chocolate that you can get at Walmart and is pictured below. It also comes in the chocolate flavor.

Cookie Sandwiches

Purchase the boxed cake mix of your choice + whatever frosting you would like to pair with it (or make your own!)

Preheat oven to 350 degrees.

Combine:

Cake mix of your choice

2/3 cup shortening

2 eggs, beaten

Place walnut-sized balls of dough onto a baking sheet that has been sprayed with Pam (or whatever you prefer). Bake cookies for 8 - 10 minutes. Let cool on the baking sheet for 5 minutes, move to a cooling rack until completely cool. Spread frosting onto the backside of a cookie and top it with another.

Typically makes about 45 cookies = 22 cookie sandwiches, plus a bonus cookie to eat as you frost. :)

Try these AMAZING combinations!!!

• spice cake mix w/cream cheese frosting
• chocolate cake with peanut butter (or cherry...or vanilla...) frosting
• lemon cake with vanilla frosting

My coworker made the lemon cookies w/vanilla frosting and they were AWESOME!

German Chocolate Bars

2/3 cup butter softened
1 pkg German chocolate cake mix
1 cup chocolate chips
1 tub coconut pecan ready-to-spread frosting
1/4 cup milk

DIRECTIONS:

Preheat oven to 350
Grease/spray bottom of 13x9 pan
Cut butter into cake mix in medium bowl using pastry blender or fork
Press 1/2 of mixture (2.5 cups) in bottom of cake pan
Bake 10 min
Sprinkle chocolate chips over baked layer
Drop frosting by tablespoonfuls over chocolate chips
Stir milk into remaining cake mixture
Drop by tablespoonfuls onto frosting layer
Bake 25-30 min or until cake portion is slightly dry to touch
Let cool, then cover and refrigerate until firm

This is another treat that was on the Simmon's goodie plate. Yum, Yum! Thanks Melody!

No-Bake Rocky Road Chocolate Bars

1/2 cup butter
2 cups chocolate chips
1 cup butterscotch chips
1 cup peanut butter
4 cups rice crispy cereal
3 cups miniature marshmallows

DIRECTIONS:

In stock pot over low heat, combine butter, chocolate chips & butterscotch chips.
Stir constantly until melted (4-6 min)
Stir in peanut butter until well blended
Remove from heat
Stir in rice cripies and marshmallows until well blended
Press into bottom of buttered 13x9 pan
Refrigerate until firm (about 30+ min)
Store refrigerated

The Simmons family gave us these bars on a Christmas goodie plate along with other tasty treats. These bars were so good I asked Melody for the recipe so I can put post it.

Energy Bars (Homemade Granola Bars)

1 10 oz. pkg. miniature marshmallows or 40 large marshmallows
1/2 cup margarine or butter (I use butter)
1/2 cup creamy peanut butter
1 1/2 cups raisins
1 cup unsalted peanuts (I used the WalMart unsalted dry roasted peanuts)
2 cups quick oats
2 1/2 cups rice krispies

Toast oats and rice krispies in a Teflon coated skillet or warm in 200 degree oven. (optional)  Melt marshmallows, butter and peanut butter in a large pot over low heat. Add raisins and peanuts; stir. Add oats and rice krispies to mixture (Work quickly as mixture hardens fast.) Spread mixture in buttered 9x13 pan. (I like to spread mixture in a 10 x 15 jelly roll pan. It doesn't make the bars as thick. I also use parchment paper in the bottom of the pan instead of putting butter in the pan.)

These are the granola bars

wrapped in wax paper ready to serve

We went caroling last night with the Cornwalls and Steimles. April brought these bars wrapped in wax paper to put on our fruit baskets. (We decided to deliver healthy baskets this year with home grown citrus and avocados.) A fun time was had by all.

Frightening Witch's Finger Cookies

My neighbor dropped this plate off on my front porch on my birthday. For the spider, she took a chocolate cupcake with chocolate frosting, added chocolate sprinkles, m&m eyes, and black licorice legs. She couldn't find little rope licorice, she took a regular piece of licorice and cut it half and then took the half piece and cut that into four skinny pieces lengthwise. I found this recipe for fingers cookies on kraft.com

1-1/4 cups PLANTERS Sliced Almonds, divided

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1/2 cup (1 stick) butter, softened

3/4 cup powdered sugar

1 tsp. almond extract

1/4 tsp. salt

1-1/2 cups flour

HEAT oven to 325ºF.

RESERVE 60 nuts for later use; process remaining nuts in food processor until finely ground. Beat cream cheese, butter, sugar, extract and salt in large bowl with mixer until light and fluffy. Gradually beat in flour. Stir in ground nuts. (Dough will be stiff.)

ROLL dough into 60 (3-inch) "fingers," using 1 Tbsp. dough for each. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Press 1 of the reserved nuts into dough in 1 end of each finger for the fingernail. Use sharp knife to make 3 crosswise slits in top of each finger for the knuckles.

BAKE 15 to 20 min. or until lightly browned. Cool 3 min. on baking sheet; carefully transfer to wire racks. Cool completely.

Vanilla Butter Frosting

• 1/3 cup soft butter or margarine (I always use butter)
• 3 cups confectioners’ sugar ( powdered sugar) 
• 1 1/2 tsp. vanilla 
• About 2 tablespoons milk.  (I always end up adding more milk)  

Blend butter, sugar, vanilla and milk. Beat until frosting is smooth and of spreading consistency.

Variations:

Cherry Butter Frosting

Make above recipe. Stir in 2 Tbs drained chopped maraschino cherries and 2 drops red food color.

I usually put about 8 maraschino cherries in a food processor and chop them up that way. Instead of using red food coloring, I add a little bit of maraschino cherry juice. Also, because the cherries have liquid in them I add less milk when I make this frosting. If you don’t use less milk, the frosting will be too runny.

Chocolate Frosting

Make above vanilla butter frosting with this change: Stir in 1/3 cup baking coco into the 3 cups confectioners sugar with a fork before adding the rest of the ingredients.

Peanut Butter Frosting

Substitute peanut butter for the butter; increase milk to 1/4 to 1/3 cup.

These frosting recipes are from my Betty Crocker’s cookbook. These frosting recipes are so easy to make and tastes a lot better than canned frosting. I use this frosting not only to frost cakes, but graham crackers, vanilla wafers, and for decorating sugar cookies. I especially like the chocolate frosting on graham crackers (always Honey Maid brand) and the cherry frosting on vanilla wafers (always Nabisco brand). Frosted graham crackers and vanilla wafers are a quick snack to make up for sack lunches and they are always a big hit the school's lunch room. I usually packed a few extras to be given away or traded with friends. Janelle’s 4th grade class voted her chocolate frosted graham crackers best cookies of the holiday cookie contest when she was in Ms. Mittman’s class.

Here is a chocolate frosting that is dairy free:

I got the above recipe from this website: https://premeditatedleftovers.com

Some Items Everyone needs in their Food Storage...

I really like this food storage blog. I like how they think about food storage.



I already have these items in my food storage pantry.






Y'all are invited over to my house after the next earthquake and we'll have some of these....



Click here to see the recipe.

Oatmeal Cookies

3/4 cup shortening
1 cup brown sugar (packed)
1/2 cup granulated sugar
1 egg
1/2 cup water
1 tsp vanilla
l cup all-purpose flour
1 tsp salt
1 tsp cinnamon
1/2 tsp soda
1/2 tsp cloves
1 cup raisins
1 cup chopped nuts (optional)
3 cups quick-cooking oats

Heat oven to 350 degrees. Mix thoroughly shortening, sugars, egg, water and vanilla. Stir in remaining ingredients.

Drop dough by teaspoons 1 inch apart onto greased baking sheet. Bake 12 to 15 minutes or until almost no imprint remains when touched with finger. Immediately remove from baking sheet. Store in tightly covered container.

About 5 dozen cookies.

This recipe is from my Betty Crocker's cookbook. It is my favorite oatmeal cookie recipe. Sam requested that I post this recipe.

Later....

At times I get a little frustrated with this recipe. When I cook the cookies they seem to need need more oatmeal or flour, so I usually end up adding more oatmeal. My goal is to find the perfect oatmeal cookie recipe. I just came across this site dedicated to teach you how to make the perfect oatmeal cookie. Check it out here. Be sure to click onto the recipe link.

Chocolate Chip Cookies

Mix with a mixer:

2 cups of white granulated sugar
1 cup brown sugar
2 cups of shortening
4 eggs
1 Tablespoon of vanilla flavoring

Add and stir with a wooden spoon:
5 cups flour
1 teaspoon salt
2 teaspoons baking soda

Add:
1 cup chocolate chips
1 cup of chopped nuts (optional)
Drop dough by teaspoon on greased cookie sheet. Bake at 350 degrees for 8 – 10 minutes.

Cranberry White Chocolate Cookies
Make same recipe as above except:
Add 2 teaspoons of almond flavoring instead of vanilla
Add 1 cup white chocolate chips and 1 cup dried cranberries instead of the chocolate chips

I got this recipe from my college roommate, Charlayne VanRy. It has been my favorite chocolate chip cookie recipe for 30 + years. Be sure not to over cook them if you want soft cookies AND make sure that your shortening isn't old and rancid.

6/16/2022

I just found this chocolate chip cookie recipe on:  

Mel's Kitchen Cafe — https://www.melskitchencafe.com/super-soft-chocolate-chip-cookies/  

It is very similar to the above recipe.  The  difference is that is is made with butter instead of shortening.  

SUPER SOFT CHOCOLATE CHIP COOKIES

yield: 36 COOKIES prep time: 15 MINScook time: 11 MINStotal time: 26 MINS

INGREDIENTS

1 cup (227 g) salted butter, softened

3/4 cup (159 g) packed light brown sugar

3/4 cup (159 g) granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 cups (426 g) all-purpose flour

2 cups (340 g) chocolate chips (I use 1 1/2 cups)

INSTRUCTIONS 

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease with cooking spray.

In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, granulated sugar, eggs, vanilla,  until light and fluffy, 2-3 minutes.

Add the flour baking powder, baking soda, and  salt.  Add chocolate chips. Mix until combined.

Scoop the dough into 2-tablespoon size mounds (Put dough balls in the fridge for 1 hour before baking) (I use a #40 cookie scoop) and roll into balls. Place several inches apart on prepared baking sheets.

Bake for 10-11 minutes until the edges are just set and the middles are still light and fluffy.

Let the cookies rest on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.

NOTES

Butter: see this post about perfectly softened butter for cookies.

Flour Amount: if you want a slightly puffier cookie, increase the flour to 3 1/4 cups (16.25 ounces). These cookies freeze beautifully (both the formed cookie dough balls and the baked cookies).

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/super-soft-chocolate-chip-cookies/

Sugar Cookies and Buttercream Fosting

Sugar Cookies

3/4cups shortening
1 cup sugar
2 eggs
1 tsp vanilla or ½ tsp lemon extract
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt

Mix thoroughly shortening, sugar, eggs, and flavoring. Blend in flour, baking powder and salt. Cover; chill at least 1 hour.

Heat oven to 400 degrees. Roll dough 1/8 inch thick on lightly floured board. Cut into desired shapes. Place on ungreased baking sheet. Bake 6 to 8 minutes or until very light brown.

Vanilla Butter Frosting

1/3 cup soft butter or margarine
3 cups confectioners’ sugar
1 1/2 tsp. vanilla
About 2 tablespoons milk

Blend butter and sugar. Stir in vanilla and milk. Beat until frosting is smooth and of spreading consistency.

It is a Magnusson family tradition to make sugar cookies during the holidays. ie: heart shaped cookie cutter for Valentine's day.