Oatmeal Raisin Cookies:
http://www.quakeroats.com/qfb_Recipes/recipe.cfm?recipeid=499
* Exported from MasterCook *
Skippy's Classic Peanut Butter Cookies
Recipe By :Skippy®, slightly altered by Damsel
Serving Size : 0 Preparation Time :0:00
Categories : cookies
Amount Measure Ingredient -- Preparation Method
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1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup peanut butter -- Skippy
1/2 cup soft butter
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups flour
1. Preheat oven to 350°F. In medium bowl combine flour, baking powder,
baking soda and salt; set aside.
2. In large bowl with mixer at medium speed, beat peanut butter and
butter until smooth. Beat in sugars until blended. Beat in eggs and
vanilla. Add flour mixture; beat until well blended. If necessary,
refrigerate dough.
3. Shape dough into 1-inch balls, then dip in sugar. Place 2 inches
apart on ungreased cookie sheets. Flatten with fork, making crisscross
pattern.
4. Bake 11 to 13 minutes or until lightly browned. Remove; cool
completely on wire rack. Store in tightly-covered container.
Source:
"http://www.peanutbutter.com/"
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* Exported from MasterCook *
Toll House Cookies
Recipe By :Nestlé
Serving Size : 60 Preparation Time :0:10
Categories : chocolate cookies
Amount Measure Ingredient -- Preparation Method
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2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter -- softened
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1 teaspoon water
2 large eggs
12 ounces semisweet chocolate chips
1 cup chopped pecans -- optional
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter,
granulated sugar, brown sugar and vanilla extract in large mixer bowl
until creamy. 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 for 9 to 11 minutes or until golden brown. Cool on baking sheets
for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION:
GREASE 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread
into prepared pan. Bake for 20 to 25 minutes or until golden brown.
Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper.
Refrigerate for 1 hour or until firm. Shape each half into 15-inch
log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to
375° F. Cut into 1/2-inch-thick slices; place on ungreased baking
sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking
sheets for 2 minutes; remove to wire racks to cool completely. Makes
about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up
to 8 weeks.
Cuisine:
"American"
Source:
"www.verybestbaking.com"
Cuisine:
"American"
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