Outrageous Chocolate Chip Cookies !
Peanut butter, oats, and chocolate chips: it's like having your three favorite cookies in one!
Yields: 18 servings
INGREDIENTS
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup butter
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1/2 cup rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (180 degrees C).
Combine all ingredients and mix well. Drop by tablespoon on to lightly greased cookie sheet. Bake 10 to 12 minutes.
Girl Scout Thin Mints
I love these cookies when Girl Scouts sell them!!
108 cookies
2 hours 25 minutes 2 hrs prep
Chocolate Cookie Wafers
1 (18 1/4 ounce) package chocolate fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
nonstick cooking spray
Coating
3 (12 ounce) bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening
Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms.
Cover and chill for 2 hours.
Preheat oven to 350 degrees.
On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick.
To cut, use a lid from a spice container with a 1 1/2-inch diameter.
Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray.
Bake for 10 minutes.
Remove the wafers from the oven and cool completely.
Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.
Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute.
Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.
Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper-lined baking sheet.
Refrigerate until firm.
JELL-O Pastel Cookies
Recipe Rating:
Prep Time: 30 min
Total Time: 40 min
Makes: 5 doz. cookies or 30 servings, 2 cookies each
3-1/2 cups flour
1 tsp. CALUMET Baking Powder
1-1/2 cups (3 sticks) butter or margarine, softened
1 cup sugar
2 pkg. (4-serving size each) JELL-O Brand Gelatin, any flavor, divided
1 egg
1 tsp. vanilla
PREHEAT oven to 400?F. Mix flour and baking powder; set aside. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar and 1 pkg. of the dry gelatin, beating until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition.
SHAPE dough into 1-inch balls. Place, 2 inches apart, on ungreased baking sheets. Flatten with bottom of clean glass. Sprinkle with remaining dry gelatin.
BAKE 8 to 10 min. or until edges are lightly browned. Remove from baking sheets to wire racks. Cool completely. Store in tightly covered container at room temperature.
KITCHENS TIPS
Note:
For best results, use the same flavor of JELL-O Gelatin for both the cookie dough and for sprinkling on top.