Zucchini­ Oat Chocolate Chip Cookies

Prep Time: 20 minutes
Cook Time: 11­-12 minutes
Yield: About 2 dozen

Ingredients:
1 3/4 cups all-­purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1//4 c butter, softened, 1/4 c butter-­flavored Crisco
1/2 cup granulated sugar
1/3 cup packed brown sugar
1 large egg
1 1/2 tsp vanilla extract
1 1/2 cups shredded zucchini (I grated as small as possible) ­ from about 1 medium
1 cup quick oats
3/4 cup chopped pecans or walnuts, optional
1 2/3 cups milk chocolate chips

Directions:

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cinnamon, baking soda and
salt for 20 seconds, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter,
granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract. Add zucchini and
with mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts and chocolate
chips (I reserved 1/3 cup of the chocolate chips to press into the tops of dough balls before
baking, just for looks which is totally optional).

Shape dough into balls, 2 Tbsp each, then transfer to a parchment paper lined baking sheets,
spacing cookies 2­inches apart. Bake in preheated oven 11 ­ 12 minutes until edges are lightly
golden. Cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Store in
an airtight container.

Recipe Source: adapted with slight changes from Nestle

Ultimate Chocolate Chip Cookies (Crisco)

(This recipe is from Crisco, find the original here.)

15 min
20 min
3 dozen cookies

INGREDIENTS:

• 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening (we always use butter flavored shortening)
• OR 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
• 1 1/4 cups firmly packed light brown sugar
• 2 tablespoons milk
• 1 tablespoon vanilla extract
• 1 large egg
• 1 3/4 cups Flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1 (6 oz.) package semi-sweet chocolate chips (1 cup)
• 1 cup coarsely chopped pecans (optional)

PREPARATION DIRECTIONS:

1. HEAT oven to 375ºF.


2. COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.


3. DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.


4. BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.


5. * If nuts are omitted, [you may] add an additional 1/2 cup semi-sweet chocolate chips.
   
   
   VARIATIONS

1. BAR COOKIES
   HEAT oven to 375ºF. Follow recipe above to prepare dough. Spray a 13 x 9-inch pan with no-stick cooking spray. Spread dough evenly in pan. BAKE 19 to 21 minutes or until top is golden brown and toothpick inserted in center comes out clean and center feels slightly firm to the touch. Cool completely before cutting into bars.


2. LARGE ROUNDS
   HEAT oven to 375ºF. Follow recipe above to prepare dough. Spray small area in center of baking sheet with no-stick cooking spray. Cover with 12-inch square of foil. PLACE one-fourth of dough in center of foil. Form into a small circle with spatula or rubber scraper. Spray 12-inch square of wax paper with no-stick cooking spray. Place sprayed side down on top of dough. Flatten with round cake pan or pie pan to form a 7-inch circle. Remove wax paper.  BAKE 9 to 10 minutes or until light golden color. Cool 5 minutes on baking sheet on a cooling rack. Remove to rack to cool completely. Repeat with remaining cookie dough.


3. CHOCOLATE DRIZZLE OR DIP
   DRIZZLE: Melt 1 cup semi-sweet or white chocolate pieces with 1 teaspoon shortening over very low heat. Stir well. If too thick to drizzle, add 1/8 to 1/2 teaspoon more shortening to thin. Drizzle from end of spoon back and forth over cookie. Sprinkle with nuts before chocolate hardens. To harden chocolate quickly, place in refrigerator for a few minutes.
   DIP: Spoon melted chocolate into custard cup. Dip one end of cooled cookie halfway up in chocolate. Sprinkle with finely chopped nuts before chocolate hardens, or drizzle with contrasting white or dark chocolate. Place on wax paper.

Snickerdoodles

1 cup butter (or half shortening, half butter)

1 1/2 cups sugar

2 eggs*

3 cups flour

1-2 tsp cream of tartar

1 tsp baking soda

1/2 tsp salt

1 tsp pure vanilla extract

1 tsp pure almond extract (optional, secret ingredient)

2 tbsp sugar & 2 tsp cinnamon, mixed

 

Mix the butter and sugar together well. Add the eggs, vanilla, & almond, mix well. Sift in cream of tartar, baking soda, salt, and the flour.

Chill the dough for at least 1 hour.

Roll the dough into balls about the size of walnuts. Roll the balls in the mixture of Sugar and Cinnamon until completely covered. Place on baking sheet and press down gently with a fork. (I prefer to use the bottom of a glass - the fork makes it look like peanut butter cookies to me.)

Bake in a 400 degree oven for 8-10 minutes.

 

Found some ideas for this one online: http://www.bakenstein.com/2009/01/snickerdoodle-cookie-recipe.html

*Do NOT use powdered eggs for this recipe, (only baking recipe I've ever had that problem with!)

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Super Soft Sugar Cookies by Frieda

INGREDIENTS

1 ½ c. sugar
1 c. shortening
2 eggs
2 t. vanilla
1 t. soda
¼ c. hot water
1 c. milk
1 t. baking powder
1 t. salt
5 c. flour (stir and level w/knife)

INSTRUCTIONS
Mix shortening and sugar until creamy.  Add eggs and vanilla.  Mix completely.  Dissolve soda in hot water.  Pour into mixture, blending well.

In a separate bowl, combine flour, baking powder and salt.  Alternate milk with dry ingredients, mixing thoroughly each time.

Cover and chill at least an hour

*Roll out on floured surface ¼” thick and cut into desired shapes.  Place on greased baking sheet.

Bake in 375° oven for 7-10 minutes until set, but not overly brown.  (Touch tops with finger; if indent stays, bake 1-2 min. more)

*Can use med. cookie scoop; flatten tops w/floured drinking glass to make quick round cookies with no rolling!

Sugar Cookie Glaze

2 ½ c. powdered sugar
3 T. water
1 T. butter
2 T. corn syrup
½ t. vanilla or almond extract
¼ t. salt

Combine ingredients in mixer bowl and mix until smooth and shiny.  Place in decorator bag or squirt bottle and pipe onto cookies.

Glaze recipe from:  Mary Jarvis, Bakers C&C

From my HS/college best friend's collection. See her full color photo-instructions!

http://friedalovesbread.blogspot.com/2008/12/super-soft-sugar-snowflake-cookies.html

Rice Crispy Treats - original & chocolate

Ingredients:

3 tbsp butter
1 pkg or 4 C marshmallows
6 C rice crispy cereal

Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add cereal. Stir until well coated.

Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into squares when cool. Best if served the same day.

VARIATION - Chocolate Rice Crispy Treats:
Add 1 tsp vanilla and 1/4 C cocoa in with the butter and marshmallows.

Pumpkin Chocolate Chip Cookies

2 ½ c flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp nutmeg
½ tsp salt
½ c softened butter
1½ c canned pumpkin
1 egg
1 tsp vanilla
1 ½ c sugar

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a bowl.  Set aside. Cream butter, sugar, together.  Add pumpkin, egg and vanilla.  Beat until light and creamy.  Add dry ingredients until blended.  Drop rounded tablespoons onto greased cookie sheet.  Cook at 350 F for 15-20 minutes.

EZ Pumpkin Chocolate Chip Cookie Recipe
1 box spice cake mix
(Duncan Hines is recommended, since it is dryer than others)
1 can Libby pumpkin
(soup can size - I just use the big can and use half of it)
1 cup chocolate chips

Mix together, and spoon onto a cookie sheet. Cook at 350F degrees for 15-20 minutes.

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Low Sugar Oatmeal Spice Cookies

2 egg whites

½ C granulated sugar

2 T skim milk

1 C dry rolled oats

1 C sifted cake flour

1 t cinnamon

t nutmeg

t soda

½ t baking powder

½ C margarine

½ C chopped walnuts

½ C  raisins

Beat egg whites, add sugar and milk. Mix well, then add the oats. Mix the spices, soda and baking powder with the sifted flour. Sift this dry mixture into the liquid mixture. Melt margarine and add. Add the walnuts and raisins and stir until well mixed. Drop by teaspoon on oiled baking sheet and bake in 375˚ oven 12-15 minutes.Makes 30 cookies. One cooky equals 3/4 bread unit and 1 fat unit.

(From Diabetes Control Cookery, by Dorothy Revell, 1975, Berkley Publishing Corp., p. 132.)

No Bake Cookies

2 c sugar

½ c cocoa

½ c butter or margarine

½ c milk

Cook in medium size saucepan and stir until sugar is dissolved. Bring to a rapid boil and cook for an additional 3 minutes, stirring constantly. (The full three minutes on hard boil is the most important step - I tested it! If you double the recipe, you'll need to cook it for LONGER still.)

 

Add the following:

3 c oatmeal

½ c coconut, optional

½ c chopped nuts, optional

While still hot, drop by spoonfuls onto waxed paper.

Neiman Marcus Cookies

2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 8 oz. Hershey bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.

Makes 112 cookies.  (Recipe may be halved)

See the story behind this recipe

Darcee's Granola Bars

Mix together in a large bowl:
2 cups oatmeal
2 cups Rice Krispie cereal
1 cup wheat germ
1/2 cup flax seed; ground (I use the blender)
1 1/2 cups sunflower seeds
2 cups coarsely chopped nuts
2 cups dried fruit

Mix together in a sauce pan and cook until it's bubbly on the sides of the pan (near boiling):
1 1/3 cups brown sugar
1/2 honey
1/2 corn syrup (you can do all honey, but I don't like them that sweet)
1/2 cup butter
4 tsp. vanilla
1 tsp. salt
Pour over dry ingredients and mix well. Pour onto a cookie sheet lined with parchment paper. When set, take out of pan with parchment paper and flip over back into the pan. Remove the paper and cut into bars.

From my dear neighbor, Darcee Waddoups. I tasted them at a ward party, mmm!  Her tips include this gem: "The original recipe says to toast the dry ingredients in the oven, but with the exception of coconut, I couldn't really tell a difference from a toasted/non-toasted version."

Cowboy Cookies

These YUMMY oversized cookies combine favorite trail mix ingredients with a classic oatmeal cookie. The precise flavor--from M&M's to dried fruit--is the chef's choice.

Ingredients

1 1/2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 cup butter, at room temperature

3/4 cup brown sugar

1/2 cup granulated sugar

2 eggs

1 tsp. vanilla extract

2 cups rolled oats

2 1/2 cups total mix-ins: semisweet chocolate chips, M&M's, chopped walnuts or other nuts, and/or raisins or other dried fruit

Kids' Cooking Skills: Use this recipe to teach your child how to customize cookies with favorite ingredients, use a spatula to fold in ingredients, and flatten cookies with a wet glass.

Directions

1. Heat the oven to 350̊ F. In a large bowl, mix together the flour, baking powder, baking soda, and salt.

2. In a separate bowl, cream together the butter and both sugars, then beat in the eggs. Stir in the vanilla extract. Finally, stir in the flour mixture.

3. Using a spatula, fold in the rolled oats until thoroughly combined. Pour the desired mix-ins into separate small bowls and ask your child to select and measure 2 1/2 cups total of her favorites. She can then fold her choices into the dough.

4. Use a 1/4-cup measuring cup to transfer the cookie dough onto an ungreased baking sheet (you'll be able to fit about 6 on a sheet). Wet the bottom of a wide glass and press it onto each cookie to flatten it (alternatively, you can flour the bottom of the glass). Bake for 13 to 15 minutes or until lightly brown. Transfer the cookies to a cooling rack and let cool. Makes approximately 22 cookies.

TIP: To Prevent the dough from sticking to the glass, wet or flour the bottom of the glass frequently.

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