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.
Jan 23, 2006 @ 21:17:35
They are lovely but I like the dry roasted ones.
that sounds neat...I think I'm gonna try that. I love big ole sugar cookies too...just some plain old sugar cookies and sun tea (tea you put out in the sun and use the heat to make it and then put some ice cubes in it...heaven)
so then you have one which is practically the size of your face!
Whatever floats ye boat Steven 
