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Cookies And Stuff

OATMEAL SCOTCHIES

Preheat oven to 375F.

Combine flour, baking soda, cinnamon and salt in a small bowl. Beat butter, sugars, eggs and vanilla extract in a large mixer bowl. Gradually beat in flour mixture. Stir in oats and chips. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 7 to 8 minutes for chewy cookies; 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 4 dozen cookies.

 

 

CHEWY BUTTERSCOTCH BROWNIES

Preheat oven to 350F.

Combine flour, baking powder and salt in a medium bowl. Beat butter, sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in 1 cup chips and nuts. Spread into ungreased 13x9 inch baking pan. Sprinkle with remaining chips.

Bake for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Cut into bars.

Makes 4 dozen brownies.

 

 

REDS ULTIMATE M&M COOKIES

Preheat oven to 350F. In a large bowl, cream butter and sugars together until light and fluffy; beat in egg and vanilla. In medium bowl, combine flour, baking soda and salt; blend into creamed mixture. Stir in M&M minis and nuts, if using. Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not over bake. Cool one minute on cookie sheets; cool completely on wire racks. Store in tightly covered container.

Makes about 3 dozen 3-inch cookies.

 

 

SOUR CREAM APPLE PIE

Sift flour, salt and sugar together. Add slightly beaten egg, sour cream and vanilla. Beat until smooth. Add chopped apples. Pour mixture into pastry-lined 9 inch pie plate (or into tart shells, about 1 tbsp. each). Bake at 425F. for 15 minutes then reduce heat to 350F. and bake 30 minutes longer (20 minutes for tarts). Remove from oven and add crumb topping.

 

CRUMB TOPPING

Blend ingredients together. Sprinkle crumbs over pie (or tarts). Bake at 400F. for 10 minutes.

Warning:   Don't fill the shells too full, or you'll never get the topping to stay on! It puffs beautifully!

 

 

HEIRLOOM SHORTBREAD

Preheat oven to 300F. Beat butter at medium speed of electric mixer until creamy. Gradually add brown sugar, beating all the time. At low speed, beat in flour, then mix with hands. Press and pat mixture evenly over bottom of a 9 x 13 inch pan. Using a floured fork, prick entire surface of mixture, going through to bottom of pan (I use the pricking as an opportunity to make my cutting lines for later). Bake for 40 - 45 minutes or until golden brown. Using a sharp knife, immediately cut shortbread into small rectangles. Allow to cool thoroughly in pan on wire rack. Remove from pan. Place in a tightly covered tin and store in a cool dry place.

 

 

TOLLHOUSE CHOCOLATE CHIP COOKIES

Preheat oven to 375F.

Combine flour, baking soda and salt in a bowl. Beat butter, sugars and vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoonful onto ungreased baking sheets.

Bake for 9 - 11 minutes or until golden brown. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.

Makes 5 dozen cookies