2 1/2 cup oatmeal (quick is best)
2 c. sugar
4 TBLS cocoa
1/2 cup milk
1/2 cup peanut butter
1tsp. vanilla
1 cube of butter
Bring sugar, cocoa, milk vanilla & butter to a boil, stirring frequently. *Let boil atleast 2min.
In a bowl put your oats with the peanut butter on top.
Pour chocolate mixture over the top of the oats and peanut butter and stir together.
Drop spoonfuls of mixture on to wax papaer. Let cool completely. Enjoy!
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Tuesday, August 17, 2010
KD's favorite Chocolate Chip Cookies
Chocolate Chip Cookies
1 cup Butter (real butter, not margarine or shortening)
3/4 cup Sugar
3/4 cup Brown Sugar
2 Eggs
1 tablespoon Vanilla
2 teaspoons soda
1 teaspoon salt
3 cups flour
1/4 cup corn starch
2 cups chocolate chips
Mix butter and sugar in electric mixer for 4 to 5 min. Must be very fluffy. Add eggs and vanilla and whip and addition 3 min. Then gentle mix in flour, soda and salt. Add in the chocolate chips.
Preheat oven to 350 degree's.
Drop by teaspoons on a cookie sheet covered with parchment paper and bake 7 to 8 min.
These cookies are soft and wonderful.
1 cup Butter (real butter, not margarine or shortening)
3/4 cup Sugar
3/4 cup Brown Sugar
2 Eggs
1 tablespoon Vanilla
2 teaspoons soda
1 teaspoon salt
3 cups flour
1/4 cup corn starch
2 cups chocolate chips
Mix butter and sugar in electric mixer for 4 to 5 min. Must be very fluffy. Add eggs and vanilla and whip and addition 3 min. Then gentle mix in flour, soda and salt. Add in the chocolate chips.
Preheat oven to 350 degree's.
Drop by teaspoons on a cookie sheet covered with parchment paper and bake 7 to 8 min.
These cookies are soft and wonderful.
Monday, August 16, 2010
Ultimate Chocolate Chip Cookies
Preparation time: 30 to 35 minutes
Baking time: 8 to 13 minutes/baking sheet
About 3 dozen cookies
1-1/4 cups firmly packed light brown sugar
3/4 cup Butter Flavor CRISCO all-vegetable shortening or 3/4 Butter Flavor Crisco stick
2 tablespoons milk
1 tablespoon vanilla extract
1 egg
1-3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup (6-ounce package) semi-sweet chocolate chips
1 cup butterscotch chips
Heat oven to 375ºF. Combine brown sugar, Butter Flavor Crisco Shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
Combine flour, salt and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips and nuts, if used.
Drop rounded measuring tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.
Bake one baking sheet at a time at 375ºF for 8 to 10 minutes for chewy cookies (they will look light and moist), or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet on a cooling rack; remove cookies to rack to cool completely.
Baking time: 8 to 13 minutes/baking sheet
About 3 dozen cookies
1-1/4 cups firmly packed light brown sugar
3/4 cup Butter Flavor CRISCO all-vegetable shortening or 3/4 Butter Flavor Crisco stick
2 tablespoons milk
1 tablespoon vanilla extract
1 egg
1-3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup (6-ounce package) semi-sweet chocolate chips
1 cup butterscotch chips
Heat oven to 375ºF. Combine brown sugar, Butter Flavor Crisco Shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
Combine flour, salt and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips and nuts, if used.
Drop rounded measuring tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.
Bake one baking sheet at a time at 375ºF for 8 to 10 minutes for chewy cookies (they will look light and moist), or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet on a cooling rack; remove cookies to rack to cool completely.
Cathy's Peanut butter cookies
2 ts Vanilla extract (NOT imitation)
1 c Peanut butter -- creamy
3 Eggs
1 c Butter-flavored Crisco
1 1/4 c Sugar
1 1/4 c Dark brown sugar
1/4 t Salt
1/2 t Baking soda
2 c Flour
Preheat oven to 300ºF.
In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk.
In a large bowl, blend sugars using a mixer at medium speed. Add butter and mix to form a grainy paste.
Add eggs, peanut butter, and vanilla. Mix at medium speed until light and fluffy. Add the flour mixture and mix at low speed until just mixed. (Do not overmix).
Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2 inches apart. With a wet fork, gently press a crisscross pattern on top of the cookies.
Bake for 8-22 minutes until cookies are slightly brown along the edges. Transfer cookies immediately to cool surface with a spatula.
1 c Peanut butter -- creamy
3 Eggs
1 c Butter-flavored Crisco
1 1/4 c Sugar
1 1/4 c Dark brown sugar
1/4 t Salt
1/2 t Baking soda
2 c Flour
Preheat oven to 300ºF.
In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk.
In a large bowl, blend sugars using a mixer at medium speed. Add butter and mix to form a grainy paste.
Add eggs, peanut butter, and vanilla. Mix at medium speed until light and fluffy. Add the flour mixture and mix at low speed until just mixed. (Do not overmix).
Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2 inches apart. With a wet fork, gently press a crisscross pattern on top of the cookies.
Bake for 8-22 minutes until cookies are slightly brown along the edges. Transfer cookies immediately to cool surface with a spatula.
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