• 1/3 cup butter
• 1/3 cup butter shortening
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• Frostings and candies for decorating if desired

Directions

Preheat oven to 375 degrees. Beat butter and shortening on high speed for 45 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping the bowl occasionally. Beat in egg and vanilla. Beat in flour. If you can’t get all of the flour mixed in with the mixer, then stir in the remaining flour by hand. Divide dough in half. Cover tightly with plastic wrap and chill for 2 hours.

On a lightly floured surface roll half of the dough out to a thickness of 1/8 inch. Cut into desired shapes with cookie cutters and place onto an ungreased cookie sheet. Bake for 7 to 8 minutes until edges are firm and bottoms are lightly browned. Cool cookies on a wire rack then decorate as desired.

2 c. sugar
1/4 c. cocoa
1/2 c. milk
1 stick butter
1/2 c. peanut butter
2 tsp. vanilla
3 c. quick oats

combine sugar, cocoa, milk and butter. Bring to a boil. Cool mixture as long as you need to to measure the peanut butter, vanilla and oats. Combine with the sugar mixture.
Drop in glops onto waxed paper and let setup to hard.

These are easy for kids because there is no baking involved and no hot stoves or ovens.

The real, the original, the authentic Nestle Toll House Chocolate Chip Cookie Recipe

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks, 1/2 pound) butter, softened

3/4 cup granulated [white] sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels

1 cup chopped nuts

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COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15″x10″ jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.

In a small bowl mix M’n'Ms, cheerios, chex, 1 half a cup of chocolate chips and 1 fourth cup of marshmallows. In microwave, melt the white chocolate, stirring every 30 seconds. Melt remainder of marshmallows with one tbs. butter or margarine in microwave. Mix liquids together. Let cool for 2 minutes. Pour on the mixture & stir. Wait 1 minute. Make into balls.

Mix:
1 stick unsalted butter
1/2 cup sugar
1/2 cup brown sugar
Beat in:
1 egg
Add: 1 teaspoon pure vanilla
Add: 3/4 cup peanut butter (I prefer crunchy)
Combine: 1/2 teaspoon salt, 1/2 teaspoon soda, 1 1/2 cups flour

Add dry ingredients to moist ones. Roll into balls. Place on greased cookie sheet and press with a fork. Bake at 350 degrees for 11 minutes.

Preheat oven to 325. Cream together 2 sticks soft butter, 3/4 cup sugar, and 3/4 cup brown sugar. Add 2 eggs and 1 teaspoon vanilla. Mix together 2 cups of flour, 1 cup oats, 1 tsp baking soda, and 1 tsp salt if using unsalted butter. Add dry ingredients to wet ingredients and mix. If dough is still too sticky, add 1/4 cup of flour at a time until dough is only slightly sticky. Add 1/2 bag to a full bag of chocolate chips. Using tablespoon or scooper, place cookie dough onto ungreased cookie sheet at least an inch apart. Place in oven and bake for 10-14 minutes. Let cool.

Enjoy!

Lisette
http://couponqueenofcorning.today.com/