Chewy Skor Toffee Bits Cookies

Ingredients:

2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1 (10 ounce) package Skor English toffee bits


Directions:

Heat oven to 350 degrees.
Stir together flour, baking soda and salt.
In a large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended.
Add eggs and blend thoroughly.
Gradually add flour mixture, beating well.
Stir in toffee bits.
Drop by rounded teaspoonfuls onto a lightly greased cookie sheet.
Bake 9 to 11 minutes or until lightly browned.
Cool slightly, remove from the cookie sheet to a wire rack.

DELICIOUS!!!! SOFT AND CHEWY!!!!

Green-eyed Monster Finger Cookies

This recipe won FIRST PRIZE at www.easy-kids-recipes.com during Halloween Baking Contest 2010

Serve up a sweet treat for Halloween. The kids will love these "bloody" green monster fingers.

Ingredients:

1 1/4 cup granulated sugar
1 cup butter or margarine (room temperature)
1 egg
1 egg yolk
1 tsp vanilla extract
1/2 cup chopped walnuts or pecans
green food coloring
2 1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
shredded coconut
whole raw almonds
dark red jam (strawberry or raspberry)

Directions:

1. Preheat oven to 350F (180C) degrees.

2. Cream butter and sugar together for about 35 to 40 seconds. Add egg, egg yolk, vanilla extract, chopped nuts, and green food coloring and mix well.

3. In separate bowl, sift flour, baking powder and salt.

4. Add flour mixture to creamed mixture and stir to blend well.

5. Shape dough into 3 - 4 inch rolls, with one side tapered.

6. Place whole almond at pointed tip of roll for fingernail.

7. Use knife to put 3 small slits in finger underneath the fingernail.

8. Press a small indent with your thumb into center of roll for a knuckle. Add shredded coconut into indented knuckle area.

9. Place fingers on ungreased baking sheet 1 - 1 1/2 inches apart. Bake for 15 minutes or until coconut is toasted and cookie is slightly browned.

10. Let cool.

11. Prepare jam. For best results, use a dark red "thinner" jam. If thick, warm jam slightly until it liquefies. Spoon jam over cookie for "blood" effect.

White Chocolate Chip Craisin Cookies

3 c flour

1 tsp soda

3/4 tsp salt

1 c unsalted butter

1 c brown sugar

3/4 c sugar

2 eggs

1 Tbsp vanilla

1c craisins

1 1/2 c white chocolate chips

1 c pecans, chopped (You could substitute another kind)

Preheat oven to 350F and line baking sheets with parchment paper.

Cream butter and sugars until fluffy. Beat in the eggs and vanilla.

In a separate bowl, combine the flour, baking soda, and salt.

Slowly add the flour mixtures to the cream mixture. Stir until almost incorporated. Add the craisins, white chocolate, and pecans. Mix until everything is just together.

Roll into heaping spoonfuls and bake at 350F. The time varies. I made heaping tablespoonfuls and baked for 11 min. The recipe calls for huge cookies that you bake for 15 min. So you may want to watch the first batch, depending on how large you make them.

Peanut Oatmeal Chocolate Chip Cookies

1 1/2 peanut butter
1/2 cup margarine
3/4 cup sugar
2/3 packed brown sugar
2 eggs
1 1/2 tsp vanilla
1 cup rolled oats
3/4 cup all purpose flour
1/2 tsp baking soda
1 package chocolate chips (use your discretion)

Heat oven 350 C
Mix ingredients together
Drop by teaspoon size onto greased cookie sheet.
Bake 10-12 minutes
Makes around 40 cookies.

Snickerdoodles

1 c margarine
1 1/2 c sugar
2 eggs
2 1/2 c flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

2 Tbsp sugar
2 tsp cinnamon

Preheat oven 400 F
Mix margarine, sugar, eggs, flour, cream of tartar, baking soda and salt together. Roll into 1 inch balls.
Stir sugar and cinnamon together. Roll balls into mixture to coat. Place on cookie sheet - flatten slightly.
Bake for 8 min.

Chewy Oatmeal Raisin Cookies

The secret to success with these cookies is the soaking of raisins -- and they are REALLY good -- I'll be curious to see if you think so!

Ingredients:
3 eggs, well beaten
1 c. raisins
1tsp vanilla ext.
1 c. butter
1 c. brown sugar
1 c. white sugar
2 1/2 c. flour
1/2 tsp salt
1 tsp cinnamon
2 tsp baking soda
2 c. oatmeal

Directions

Combine eggs, raisins, and 1 tsp vanilla and let stand for 1 hour, covered w/ plastic wrap.

Cream together butter and sugars. Add flour, salt, cinnamon and baking soda to sugar mixture. Mix well. Blend in egg-raisin mixture, oatmeal. Dough will be stiff.

Drop by heaping teaspoons onto ungreased cookie sheet. Bake at 350 for 9 - 10 minutes.

Taken from Epicurean.com

BANANA RUM COCONUT COOKIES

Oatmeal cookies take on a taste of the island with a few new ingredients.

2/3 cup packed dark brown sugar

1/2 cup mashed banana (about 1 medium)

1/2 cup reduced-fat mayonnaise

1 tsp rum (use artificial rum flavouring if desired)

3/4 cup all-purpose flour

1 cup quick-cooking oats

1/2 cup flaked sweetened coconut

1/2 cup golden raisins

1/2 cup chopped walnuts

1 tsp baking powder

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

Dash of ground ginger

Preheat oven to 350 F.

Place first 4 ingredients in a large bowl; beat with a mixer at medium speed until blended.

Lightly spoon flour into dry measuring cups; level with a knife.

Combine flour and remaining ingredients, stirring with a whisk.

Stir flour mixture into banana mixture.

Drop dough by 2 tablespoonfuls onto parchment paper-lined baking sheets.

Bake at 350 F for 19 minutes or until lightly browned.

Remove from pan; cool completely on a wire rack.

Yield: 20 cookies

Per serving: 118 calories

Cooking Light’s “Summer Grilling” 2007, page 93

Kraft Old Fashioned Peanut Butter Cookies

Prep time: 10 minutes
Ready in: 20 minutes
Serves: 7 dozen

Ingredients:

1 cup Smooth of Crunchy Peanut Butter
1 cup butter or margarine softened
1 cup packed brown sugar
1 cup granulated sugar
2 eggs
1 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Directions:

1. Heat oven to 350 degrees F (180 C)
2. Cream together peanut butter, butter, and sugars. Blend in egg and vanilla.
3. Combine flour, baking powder, baking soda, and salt. Stir into peanut butter mixture.
4. Drop by Tablespoonfuls onto greased cookie sheets. Flatten with fork.
5. Bake for 8 - 10 minutes or until golden brown. Cool for 5 minutes.

Soft Oatmeal Cookies (by Rochelle)

Ingredients:

1/2 cup raisins
1/3 cup water
1/2 cup shortening
1 egg
1 1/2 cup brown sugar
1 1/2 tsp vanilla
2 cup flour
1 1/4 cup oats
2 tsp baking soda
3/4 tsp cinnamon
1 tsp salt
1/2 cup raisins

Directions:

1. Combine rains and water in food processor or magic bullet and blend until smooth.
2. Combine this puree with shortening, egg, brown sugar, and vanilla.
3. Combine dry ingredients in seperate bowl. Pour into mix and mix well. Add raisins.
4. Roll into balls and press down.
5. Bake 275 degrees for 18 - 20 minutes.

Chocolate Chip Cookies (by Rochelle)

Ingredients:

2/3 cup shortening
2/3 cup margarine or butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
3 cup flour
1 tsp baking soda
1 tsp salt
chocolate chips

Directions:

1. Mix together shortening, margarine or butter, sugar, brown sugar, eggs, and vanilla.
2. Add dry ingredients: flour, baking soda, and salt.
3. I've made these with milk chocolate chips, and they don't taste as good as made with specialty chocolate chips. The white chocolate chips I use are the flat round white chocolate rounds that you use to melt into molds (buy them from Michael's or something) and cut them into 4. Tastes soooo good!
4. Bake 350 degrees for 10 minutes

Butterscotch Cookies

1 cup- Butter or margarine, softened        
2 cups- Brown sugar, packed                                              
2- Eggs
1 tsp- Vanilla
1 cup- Chopped
3 cups- Flour
1 tsp- Baking soda

Mix all ingredients together. Bake oven at 350. Bake for 8-10 minutes.
From Candice
Found in Company's Coming Cookies-page 67

Soft and Chewy Chocolate Chip Cookies

Soft and Chewy Chocolate Chip Cookies (our family favourite!)

INGREDIENTS

Makes about 3 dozen.

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.