Share+your+cookie+recipes!

=Mary Clare Betz Lord has made the same brownies but used a mini muffin tin for baking. Recipe is below:Also, this year I made Caramel Cookies a Weight Watchers recipe: For those on the program it is 1 point per cookie/ prep time: 5 min. /Bake 10 minutes /serves 60.= 1 large egg 3/4 cup whole-wheat flour
 * 1/2 cup butter, softened 1tspn. vanilla extract || 1/4 tspn salt ||  ||
 * 1 cup packed dark brown sugar 1 cup all-purpose flour || 1/2 tspn baking soda ||  ||

Preheat oven to 400 degrees F. In a large bowl, using an electric mixer,cream butter, sugar, egg and vanilla extract. Add remaining ingredients and beat thoroughly. Scrape dough out of bowl and onto a large piece of plastic wrap. Roll dough into a log, about 2 1/2 inches wide; completely wrap dough in plastic and refrigerate until firm, at least 20 minutes or up to overnight.

Cut dough into 1/4 inch thick slices and arrange on several large ungreased cookie sheets about 1 to 1 1/2 inches apart. Bake until lightly browned around the edges,about 8 to 10 minutes.

Allow cookies to cool on cookie sheet for about a minute and then remove to a wire rack to cool completely.

= =

If you take cookies to the Institute for our breaks, share your recipes here (with your name, too) THANKS! (My mother always put a slice of #|fresh bread in the cookie container to keep them fresh which might be good since we will save them for Monday and Tuesday breaks)


 * Maria Johnson No Bake Almond Butter Thumbprint Cookies (Whole Foods Market Recipe)**

Ingredients
3/4 cup pitted dates 3 cups rolled oats 1 1/2 cups smooth almond butter 1/2 cup shredded unsweetened coconut Zest and juice of 1 orange 1/2 teaspoon ground cinnamon 1/4 teaspoon sea salt 3/4 cup 100% all-fruit preserves, such as cherry or apricot

Method
Put dates into a medium bowl, cover with hot water and set aside to let soak for 10 to 15 minutes. Reserve 1/2 cup of the soaking liquid, and then drain dates well. In a food processor, pulse oats until coarsely ground; transfer to a large bowl and set aside. Transfer dates and reserved 1/2 cup soaking liquid to food processor and purée until smooth. Add date mixture, almond butter, coconut, orange zest and juice, cinnamon and salt to bowl with oats and knead together to make a dough. Roll dough into 36 balls, transferring them to a parchment paper-lined sheet tray as done. Make an indentation in the middle of each cookie by pressing down with your thumb. Spoon a bit of fruit preserves into each indentation and chill for at least 1 hour before serving.


 * Lonna Pierce-"SPLIT-SECOND COOKIES"-So called since they are quick to make using only one cookie sheet! (Almond-Raspberry Shortbread Cookies) **


 * 2 cups flour **
 * 1/2 tsp. baking powder **
 * 2/3 cup sugar **
 * 3/4 cup margarine or butter **
 * 1 egg **
 * 2 tsp. almond extract **
 * pinch salt **
 * raspberry jam **


 * Cream margarine (or butter) and sugar. Mix in egg and almond flavoring. Stir in dry ingredients. Divide into 2 equal balls of dough; then shape into 3/4 inch-high logs with floured hands. Place on one greased (I use Pam.) cookie sheet, 4 inches apart. Using a long-handled wooden spoon, make an indentation down the center of each log. Fill with jam. Bake @350 degrees for 15-20 minutes. Cut diagonally while still warm. The recipe is easy to double, and keeps well in Tupperware. **


 * MARY CLARE LORD: I made a tray of homemade bar cookies (A.K.A. Brownies). My recipe is a combination of Baker's Chocolate and Betty Crocker's.**
 * Prep time: 15:00 min. Bake 35minutes.**


 * 4 squares Baker's unsweetened Baking Chocolate**
 * 3/4 cup of butter or margarine**
 * 2 cups of sugar**
 * 3 eggs**
 * 1 tspn. of #|pure vanilla extract**
 * 1 & 1/2 cups of flour**
 * optional is 1 cup of walnuts or pecans. (Didn't add any this time)**


 * Preheat oven 350 #|degrees. Grease a 13x9 inch baking pan.**


 * Microwave the unsweetened chocolate and butter in a large microwavable bowl on high 2 minutes.**


 * Next STIR in sugar. Add eggs and vanilla; mix well. Add flour and stir until well blended. Spread into greased pan.**


 * Bake at 350 #|degrees for 30 to 35 minutes or until toothpick inserted comes out with fudgy crumbs..DO NOT OVER BAKE.**
 * Cool in pan. Makes 24 servings. 1 square each.**

Karen O'Donnell - Cake Mix Box cookies. == OK, I know that sounds weird but these recipes have been around for 40 years, so says Duncan Hines. I am bringing Lemon frosted cookies from the lemon cake mix. Google "Cake Mix Box cookies" and 1,000 different varieties and suggestions will appear! Easy! Quick! (AND delicious--SKJ) ==

MaryAnn Karre: Peanut Butter filled Brownie Cups. (from Taste of Home website: www.tasteofhome.com/recipes/peanut-butter-filled-brownie-cupcakes) Prep: 15 min. Bake: 20 min. + cooling
 * Yield: 12 Servings, or 24 if you make them in mini-muffin cups

Ingredients

 * 1 package // fudge brownie mix (8-inch square pan size) //
 * 1/2 cup // miniature semisweet chocolate chips //
 * 1/3 cup // creamy peanut butter //
 * 3 tablespoons // cream cheese, softened //
 * // 1 egg //
 * 1/4 cup // sugar //
 * // Confectioners' sugar //

Directions

 * Prepare brownie batter according to package directions; stir in chocolate chips. For filling, in a small bowl, beat peanut butter, cream cheese, egg and sugar until smooth.
 * Fill paper-lined muffin cups one-third full with batter. Drop filling by teaspoonfuls into the center of each cupcake. Cover with remaining batter.
 * Bake at 350° for 15-20 minutes or until a toothpick inserted in brownie portion comes out clean. Cool for 10 minutes before removing from pan to a #|wire rack to cool completely. Dust __#|tops__ with confectioners' sugar. Store in the refrigerator. **Yield:** 1 dozen.
 * Nutritional Facts** 1 cupcake equals 328 __#|calories__, 18 g fat (5 g saturated fat), 40 mg __#|cholesterol__, 201 mg sodium, 39 g carbohydrate, 2 g fiber, 5 g protein.


 * Katie Infantino - Peanut Butter Chocolate Bars **

Found this recipe on Pinterest and it has become one of my family's favorites!
Peanut Butter Chocolate Bars 1 package plain yellow cake mix 1/2 cup butter, melted 1 cup creamy peanut butter 2 eggs 1 (12oz) package semi-sweet chocolate chips 1 (14 oz) can sweetened condensed milk 2 Tbsp Butter 2 Tsp vanilla

Directions: Preheat oven to 324 degrees F. Combine cake mix, melted butter, peanut butter, and eggs in a large mixing bowl. Press mixture into 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top. In a medium saucepan, melt chocolate chips, sweetened condensed milk, and butter. Remove from hear and stir in the vanilla. Spread chocolate mixture over the peanut butter mixture in pan, then crumble the reserved peanut butter mixture evenly on top. Bake for 20-25 minutes. Cool completely before cutting into bars.

Kerrie Burch - [|All American Heath Brownies]

I am taking the easy way out here and directing everyone to the website (click link above) that has the recipe on it. Also, if you purchase the Heath Toffee Bits, the recipe is on the back. Enjoy!

Dorothy Szarowski: Toffee Squares- 1 cup butter 1 cup brown sugar Saltine Crackers (about a sleeve and a quarter, depending on how big your tray is) 12 oz Chocolate Chips Walnuts- optional

Directions- Prepare a cookie tray (one with a lip around the edge- not a flat one) by lining with aluminum foil and lightly spray with a cooking spray. Line prepared tray with saltine crackers. Preheat oven to 350 degrees f. In a saucepan on the stove top, combine the sugar and butter over medium heat until blended. Pour mixture over crackers and bake for 10 minutes until bubbly. Remove tray from oven and scatter chocolate chips over crackers. When melted, spread chocolate evenly over surface. *Can sprinkle with chopped walnuts if desired. Using a butter knife, score the toffee by following the saltine shapes. Put in refrigerator to harden. Remove from refrigerator and carefully break apart. *Store in refrigerator if it is warm out.

Sarah Olson:

Chocolate Chip Bars 3/4 cup margarine 1 pound brown sugar (about 2 1/4 cups) 1 teaspoon vanilla 3 eggs 2 3/4 cups flour 2 teaspoons baking powder 1 teaspoon salt 12 ounces chocolate chips

Preheat oven to 325 and grease a 10x 15 inch pan. Cream the margarine; beat in the sugar, vanilla, and 2 of the eggs. Continue beating until the mixture is very light.

Meanwhile, sift the flour, baking powder, and salt together. Beat in the last egg briefly, stir in the flour mixture and then the chocolate chips. Stir just until the mixture is uniform and all of the dry particles are moistened. Spread in the greased pan.

Bake 35 minutes, or just until done.


 * Rebecca Buerkett: **
 * I'm bringing Cranberry-Cashew Drop Cookies from [|this site], but I left out the cashews in case someone is allergic. I tweaked the recipe slightly (added a little more flour and some baking powder), but it's basically this one! **

Mary Beth Rossetti: adapted from //Make and Bake//
 * S'mores Cookies** (I found this recipe on Pinterest)

1 1/2 cups all-purpose flour 1 cup graham cracker crumbs 1 teaspoon baking soda 1 teaspoon salt 1 dash of cinnamon 1 cup (2 sticks) butter, softened 3/4 cup sugar 3/4 cup brown sugar 1 teaspoon vanilla extract 2 eggs 1 1/2 cups miniature chocolate chips 1 1/2 cups mini marshmallows 2 Hersey bars, chopped

Makes approximately 4 dozen cookies.
 * Preheat oven to 375 degrees
 * In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt, and dash of cinnamon. In a second larger bowl beat together the butter, sugar, brown sugar, and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheet.
 * Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of Hershey bar into each cookie. Return to the oven and bake an additional 3-4 minutes until fully cooked. Cool cookies on a wire rack.


 * Sharon Stone **
 * Lemon Blackberry Cookies **


 * Note: I did not have lemon zest so instead I added a few drops of amaretto extract. **
 * Cook time: 12 mins **
 * Total time: 12 mins **
 * Serves: 2 dozen **
 * A creamy lemon cookie with fresh blackberries. **
 * Modified from[] **
 * Ingredients **
 * ** 3/4 cup butter, softened **
 * ** 3/4 cup sugar **
 * ** 1 egg **
 * ** 1 tsp. vanilla **
 * ** 1 T. lemon zest (approx.) **
 * ** 1 T. lemon juice **
 * ** 1/2 tsp. salt **
 * ** 1/2 tsp. baking powder **
 * ** 2 cups flour **
 * ** 1 handful fresh blackberries (about 1/2 cup) **
 * Instructions **
 * 1) ** Beat butter and sugar until light and fluffy, about 4-5 minutes. **
 * 2) ** Add egg, vanilla, lemon zest and juice. Mix well. **
 * 3) ** Add salt, baking powder, and flour, and mix just until combined. **
 * 4) ** If berries are large, slice in half. Fold berries into dough gently, do not over mix. **
 * 5) ** Drop spoonfuls of dough onto baking sheet and bake at 350 degrees for 12-14 minutes. **

Meredith Inkeles =Peanutty Chocolate Candy Cookies= http://www.bettycrocker.com/recipes/peanutty-chocolate-candy-cookies/b2ee3683-4666-4662-b8ae-7bcf116cc091 1 box Betty Crocker® SuperMoist® chocolate fudge cake mix 1/3 cup butter or margarine, softened 2 eggs 2 cups candy-coated peanut butter pieces (from 1-lb 1.25-oz bag) 1 cup coarsely chopped salted peanuts After dropping the cookie dough onto cookie sheets, let kids arrange additional candy-coated peanut butter pieces on top of the dough. Instead of candy-coated peanut butter pieces and salted peanuts, use your favorite small candies and nuts. Try candy-coated chocolate pieces and coarsely chopped walnuts.
 * Ingredients **
 * Heat oven to 350°F (325°F for dark or nonstick cookie sheets). Spray cookie sheets with cooking spray. In large bowl, beat cake mix, butter and eggs with electric mixer on low speed just until moistened. Stir in peanut butter pieces and peanuts.
 * Drop dough by rounded tablespoonfuls 2 inches apart onto cookie sheets.
 * Bake 7 to 10 minutes or until edges are set and tops appear dry. Cool 2 minutes; remove from cookie sheets. Cool completely. Store covered.
 * Expert Tips **