Monster Chocolate Chip Cookies

Ingredients:

3/4 c. sugar
3/4 c. brown sugar, packed
1/2 c. butter, softened
1/2 c. vegetable shortening
2 large eggs
1 tsp. vanilla extract
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
1 12-ounce bag (2 cups) semi-sweet chocolate chips
additional granulated sugar

Directions:

* Preheat oven to 350 degrees. In a large mixing bowl, cream together the sugars and shortening until light and fluffy.

* Add vanilla and eggs, one egg at a time, beating well after each addition.    

* In another bowl, sift together the flour, baking soda, cream of tartar, and salt.  

* Add dry mixture to the creamed sugars, blend well. Fold in chocolate chips.

* To make each monster cookie, form 1/4 c. of dough into a ball.  Roll in additional granulated sugar and place on greased baking sheet.

* With fingertips, press each cookie ball into a 4-inch circle.  Bake for 12-14 minutes or until lightly browned.

* Remove cookies from oven and cool on baking sheet for 1 minute.  Place cookies on wire rack and cool completely.

Makes 18 giant cookies.

Monkey Cookies


Here's a delicious cookie made with bananas.

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup sugar

2/3 cup butter/margarine, softened

2 eggs

2 bananas, mashed

1 teaspoon vanilla

Combine flour, baking powder, salt and sugar in a large bowl. Mix well. Add butter or margarine. Mix well. Add remaining ingredients. Mix well. Drop by teaspoonfuls on cookie sheet. Bake in a preheated, 400-degree oven 12 minutes.

Makes about 3 dozen.

Snickerdoodles


These old fashioned cookies are easy to make in this drop cookie recipe.

I used to take the time to roll each cookie into balls and then rolled them in the sugar-cinnamon mixture when I realized that they would be just as tasty and attractive as drop cookies. Save the work for the cookies that look fancy after the time investment.

1 cup butter

3/4 cup brown sugar

3/4 cup sugar

2 eggs

1 teaspoon pure vanilla extract

1 3/4 cups flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

2 cups old fashioned oats

2 teaspoons sugar

1 teaspoon cinnamon

Preheat the oven to 375 degrees and lightly grease cookie sheets. Cream together the butter, brown sugar and 3/4 cup sugar until light and fluffy. In a small bowl beat together the eggs and vanilla, then mix into the butter mixture. In a medium bowl whisk together the flour, two teaspoons cinnamon, baking soda, and salt. Blend the flour mixture into the butter mixture and stir in the oats. Drop by the teaspoonful onto the prepared sheets. In a small bowl mix together the two teaspoons sugar with the teaspoon cinnamon and sprinkle over the cookies.

Bake for 7 to 10 minutes. Cool for 2 minutes on the cookie sheets, then remove to wire racks to finish cooling. Store in airtight containers or freeze.

Easy Cake Mix Cookies (4 recipes)


If you love cookies, but are short on time, try making these delicious cookies which start with a cake mix. You can make a wide variety of cookies by using different cake mixes.

This recipe is so incredibly easy!

Easy Cake Mix Cookie #1

1 pkg. any flavor Pillsbury Plus Cake Mix

1/2 c. margarine or butter, softened

1 egg

Combine all ingredients at low speed until thoroughly moistened. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350 for 9-12 minutes. Cool two minutes; remove from pans.

Tips: If using chocolate cake mix, add 2 Tbsp. water to ingredients

If desired, stir in 1 c. chocolate chips or 1/2 c. chopped nuts.

If desired, frost cookies with your favorite flavor of frosting.

For sandwich cookies, spread frosting between 2 cookies.

Cake Mix Cookie #2

About five years ago, I discovered a recipe for German Chocolate Cake Mix Cookies. I have since adapted the recipe and now make many different cookies using this basic recipe. I love the versatility and ease of this recipe!

Yields about 4 dozen cookies

1 box cake mix (any variety)

1 cup semi-sweet chocolate chips (can substitute caramel or peanut butter chips or do a combination)

1/ 2 -1 cup oatmeal (I always put in as much as I can!)

1 /2 cup oil

2 eggs, slightly beaten

1/ 2 cup raisins (optional)

1 tsp. vanilla (optional)

nuts (optional)

Preheat oven to 350. In a large bowl, combine all the ingredients, blending well. If the mixture is too stiff, add a little water. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350 for 8-10 minutes or until set. Cool 1 minute before removing form the cookie sheets.

For altitudes above 3500 feet, add 1/ 4 cup flour to dry cake mix.

Variation: Use white cake mix and add a pudding mix. I added strawberry, for tasty pink cookies. If you use pudding, you will need to add some water (about 1/4 cup). Also, the pudding tends to make the cookies sweeter.

Cake Mix Cookie #3

Yields about 2 dozen.

1 (9 oz.) pkg. yellow cake mix (or your favorite flavor)

2/3 cup oatmeal

1/2 cup butter or margarine, melted

1 egg

*1/2 cup chocolate chips, butterscotch chips, peanut butter chips, M&Ms (your preference)

* For a healthier cookie, substitute raisins in place of the chips.

Preheat oven to 375. In a mixing bowl, beat the cake mix, oatmeal, butter and egg. Stir in the chips. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake for 10-12 minutes or until lightly browned. Immediately remove to wire racks to cool.

Devil’s Food Cookies

Yields about 5 dozen cookies.

1 (18.5-ounce) package devil’s food cake mix without pudding

1/2 cup vegetable oil

2 eggs, beaten

1/2 cup chopped pecans

6 (1.45-ounce) milk chocolate bars, divided into squares (optional)

1/2 cup coconut (optional)

Preheat oven to 350. Combine cake mix, oil, and eggs in a large mixing bowl and mix well. Stir in the pecans. Drop batter by teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 10 minutes. Remove from cookie sheets and cool completely on wire racks.

Optional: While the cookies are still on the pan, place 1 square of milk chocolate on each; spread gently to frost. Sprinkle with coconut.