HUGE BATCH - Yield 16 dozen cookies!
12 eggs
2 lbs brown sugar
4 C sugar
1 T vanilla
1 T Karo Syrup
8 tsp soda
1 lb butter
3 lbs peanut butter
18 C oatmeal
1 lbs M&M's
1 lb. Chocolate chips
Bake at 350 for app. 12 minutes. Do not over bake!
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Thursday, June 4, 2009
Ulitmate Chocolate Chip Cookies
3/4 cup butter flavor crisco shortening
1 1/4 cups firmly packed light brown sugar
2 T milk
1 T vanilla
1 egg
1 3/4 cups all purpose flour
1 t salt
3/4 t baking soda
1 cup chocolate chips
1 cup coarsely chopped peacans (opt)
Heat oven to 375. Combine crisco, brown sugar, milk, and vanilla in a large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture. Combine flour, salt, and baking soda. Mix into creamed mixture until blended. Stir in choc. chips. Drop rounded teaspoonfuls of dough 3 inches apart onto ungreased baking sheet. Bake for 8-10 minutes for chewy cookies, 11-13 for crisp ones. DON'T OVER BAKE!
1 1/4 cups firmly packed light brown sugar
2 T milk
1 T vanilla
1 egg
1 3/4 cups all purpose flour
1 t salt
3/4 t baking soda
1 cup chocolate chips
1 cup coarsely chopped peacans (opt)
Heat oven to 375. Combine crisco, brown sugar, milk, and vanilla in a large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture. Combine flour, salt, and baking soda. Mix into creamed mixture until blended. Stir in choc. chips. Drop rounded teaspoonfuls of dough 3 inches apart onto ungreased baking sheet. Bake for 8-10 minutes for chewy cookies, 11-13 for crisp ones. DON'T OVER BAKE!
Wednesday, November 19, 2008
Girl Scout Samoa Cookies
6 tablespoons butter
1/2 cup sugar
1/2 cup light corn syrup
1/2 of 14-oz can sweetened condensed milk
1/2 tsp. vanilla
4 cups toasted coconut
1 cup semi-sweet or milk chocolate chips
In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup. Heat to a full boil, stirring constantly with a wooden spoon. Boil 3 minutes, stirring constantly. Slowly pour in sweetened condensed milk, stirring constantly. Continue cooking over low heat until candy thermometer reaches
220-228 degrees. Remove from heat. Stir in vanilla. Beat until creamy. Immediately stir in toasted coconut and mix well. Spoon mixture by teaspoonfuls into circular mounds onto buttered waxed paper. Flatten slightly and with the end of a wooden spoon poke a small round hole into the center of each cookie. Cool completely. Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature. Store in airtight container.
1/2 cup sugar
1/2 cup light corn syrup
1/2 of 14-oz can sweetened condensed milk
1/2 tsp. vanilla
4 cups toasted coconut
1 cup semi-sweet or milk chocolate chips
In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup. Heat to a full boil, stirring constantly with a wooden spoon. Boil 3 minutes, stirring constantly. Slowly pour in sweetened condensed milk, stirring constantly. Continue cooking over low heat until candy thermometer reaches
220-228 degrees. Remove from heat. Stir in vanilla. Beat until creamy. Immediately stir in toasted coconut and mix well. Spoon mixture by teaspoonfuls into circular mounds onto buttered waxed paper. Flatten slightly and with the end of a wooden spoon poke a small round hole into the center of each cookie. Cool completely. Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature. Store in airtight container.
Sunday, October 26, 2008
Jenn's "Infamous" Chocolate Chip Cookies
When I was in high school, I found a recipe for chocolate chip cookies. Every time I made them, people asked for the recipe. I have changed the recipe a bit, and they are even better! I hope you enjoy them!
1 cup margarine, softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp salt
3-3 1/4 cups flour
2 cups chocolate chips
Preheat oven to 350 degrees. Cream the margarine. Add the sugars and cream really well (for a couple of minutes). Add the eggs and vanilla and cream again (1 minute). Add the baking soda and salt. Add the flour--I add enough that I can roll rounded teaspoonfulls in my hand without getting overly sticky--the batter/dough will be very thick. Add the chocolate chips. You can either roll rounded teaspoonfulls in your hand, or just drop rounded teaspoonfulls on a lightly greased cookie sheet. Bake for 10 minutes. After they are cooled, keep them in a tightly covered container. I hope you enjoy these!
1 cup margarine, softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp salt
3-3 1/4 cups flour
2 cups chocolate chips
Preheat oven to 350 degrees. Cream the margarine. Add the sugars and cream really well (for a couple of minutes). Add the eggs and vanilla and cream again (1 minute). Add the baking soda and salt. Add the flour--I add enough that I can roll rounded teaspoonfulls in my hand without getting overly sticky--the batter/dough will be very thick. Add the chocolate chips. You can either roll rounded teaspoonfulls in your hand, or just drop rounded teaspoonfulls on a lightly greased cookie sheet. Bake for 10 minutes. After they are cooled, keep them in a tightly covered container. I hope you enjoy these!
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