10 cup cookies

1 c butter
1 cup peanut butter
1 c sugar
1c brown sugar
2 eggs
1 cup oatmeal
1 cup flour
1t baking soda
1/2 t baking powder
1 cup coconut
1 cup milk chocolate chips
1 cup nuts,  I subbed 1 cup m and m's  for kids

Cream butters and sugars, add eggs and flour, oats and powders
Mix rest of ingredients

 drop by large spoonfulls on greased pan and
Bake 350 12 minutes

pumpkin spice cookies

Katie first made these for us one year in Rockville, couldn't believe how Delicious and EASY!!

1 sm can of pumpkin
1 box of Spice Cake mix
1/3 Cup water
1/2 bag of chocolate chips

Add all ingredients and mix!
Cook at 350* about 8-11 minutes.

***You can drop them onto a cookie sheet for cookies or into muffin papers for muffins.

Make them into whoopie pies:

for the cookies:
1 cup canned pumpkin
1/3 cup butter, softened
1 package spice cake mix
2 eggs
1/2 cup milk

for the marshmallow spice filling:
1/2 cup butter, softened
1 8-oz. package cream cheese, softened
2 cups powdered sugar, sifted
half of a 7-oz. jar marshmallow cream
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg

1. Preheat oven to 375. Line cookie sheets with parchment paper or foil (grease foil, if using).

2. In a large mixing bowl, beat pumpkin and butter on medium until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for one minute.

3. By the heaping tablespoon, drop mounds of batter on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, using new parchment paper for each batch.

If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare marshmallow spice filling up to 2 hours before serving.

4. To make marshmallow spice filling, beat 1/2 cup softened butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla, cinnamon, and nutmeg. Beat until well combined.

5. Spread about 2 1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Serve immediately or cover and chill up to 2 hours.

Makes 15 whoopies.

peanut butter cookies

Peanut Butter Cookies Preheat Oven to 350 degree

Megan's class did a geneology cook book and this was in it. I quess it is now old fashion to cook with a cake mix...

1 pkg Yellow cake Mix

1 cup Peanut Butter

½ c oil

2 T Water

2 eggs

Combine all ingredients and mix well. Drop from teaspoon onto ungreased cookie sheet. Press crisscross on with fork dipped in water or sugar.

Bake 350  10-12 minutes

Peanut Butter Cups: make dough and place a ball in a mini muffin tin. Cook for 8 minutes Remove and press an unwrapped Reeses PB cup into each cookie and bake another 2-4 minutes

Triple  peanut butter cookies:
Add 1 cup reese's pieces and 1 cup peanut butter chips , Roll into balls and bake

Or make them from scratch- from Six Sister's recipes

These cookies are a peanut butter lovers dream come true! Soft, chewy and delicious!

Ingredients

• 1 cup (2 sticks) butter or margarine (room temperature)
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 eggs
• 1½ cups peanut butter (creamy or chunky)
• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup Reese's Pieces
• 1 cup peanut butter chips

Instructions

1. Preheat oven to 350 degrees F.
2. Mix butter, sugar and peanut butter together. Add eggs, flour, baking soda and vanilla extract. Fold in Reese's Pieces and peanut butter chips. Roll dough into 1 inch balls and place on ungreased cookie sheets.
3. Bake for 10-12 minutes, or until golden brown.

CARROT COOKIES

This recipe is from Holly Tribett and I made them all the time for my kids when they were little...
Cream:
3/4 c sugar
3/4 c shortening or butter
1 egg
1 c cooked carrots, mashed coarsely, cooled
1 teas vanilla
Add:
2 c flour
1/2 t salt
1 teas baking powder

Drop by large tablespoons- I cook them till just brown-they should be soft
Bake 375 for 15 minutes

Frosting:
1/2 c orange juice
1 T butter
1 c powdered sugar

modified:

1 cup butter I use 1/2 c with 1/2c applesauce
3/4 c sugar I use 1/2c and a little less flour
2 eggs
1 c carrots, cooked and smashed ( can use canned)
2 1/2 c flour
1 tsp baking powder
1/4t salt
1 tsp vanilla

Cream butter, sauce and sugar. Add one egg at a time then carrots. Add dry ingredients then vanilla. Drop by tablespoons on cookie sheet, sprayed with PAM
Bake 375 for 10-12 minutes till pale.

Icing
1/2# powder sugar
1/4 c orange juice
orange rind, opt
Mix till smooth and frost cooled cookies

Ginger Cookies

I was visiting someone who asked me if I had a good gingersnap recipe and I couldn't believe that I had not put this one on the blog yet. I got the recipe from the Horton's and it is our favorite. I hate using shortening but it is a must...So I usually make them a Christmas time and stack a 10-12 in a sac, tie with a ribbon and give away.

Mix: ¾ c shortening

1c sugar

1/4c molasses

1egg

Add: 2 c flour

1/4t salt

2 t soda

1t cinammon, cloves & ginger

Roll in sugar—Place on ungreased cookie sheet

Bake 375 6-8 minutes

Peanut Butter Cookies

1 cup butter, softened

1 cup sugar

1 cup firmly packed brown sugar

1 cup creamy peanut butter

2 eggs

2 1/2 teaspoons vanilla

3 cups flour

2 teaspoons baking soda

1 teaspoon salt

1. Preheat the oven to 325.
2. Use a mixer to combine the butter with the sugars until creamy.
3. Add peanut butter, eggs, and vanilla and mix until smooth.
4. Add flour, baking soda, and salt to moist ingredients. Mix the dought until it is smooth and well blended.
5. Drop rounded tablespoons of the dough onto an ungreased cookie sheet. Press the dough flat with a fork.
6. Bake 15 minutes or until edges of the cookes begin to turn light brown.

Gingerbread Men

Last year we were in charge of the ward Christmas in Nauvoo Party. I made at least 300 gingerbread men for dessert in the Scoville Bakery. This year I had to make them again-Tradition!

1 stick (1/2C) butter, softened
1/2 c brown sugar
1/2 c molasses
1 egg

2 1/2 c flour
1 T powdered ginger
1 teaspoon cinnamon
1 teas nutmeg
1/2 teas allspice ( I use cloves)
1 teaspoon baking soda
1/2 teas salt


Cream the butter and sugar together, then beat in the molasses and egg. Stir and toss together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and allspice. Add the dry ingredients to the first mixture and beat until the dough is thoroughly combined. Cover and chill for about an hour.
Preheat oven to 350 and grease cookie sheets. On a lightly floured surface, roll the dough about 1/4 inch thick. Cut dough into gingerbread boys or other shapes. Transfer dough to the cookie sheets, placing them 1 inch apart.

Bake for about 7 minutes. Remove form the oven and transfer the cookies to racks to cool. Frost with confectioner's frosting.

Confectioner's Frosting
1/3 c shortening
2 T milk
pinch of salt
2 cups powdered sugar

Cream the shortening and salt together in a mixing bowl. Add the sugar and milk and bear until smooth and stiff enough to spread, adding a little more sugar or drops of milk till right consistency.


We just glazed the cookies by beating a mixture of 1 egg white, 3-4 cups powdered sugar and 1 T milk. After glazing the cookies, we took a toothpicks, dipped in food coloring and swirled it around the glazed cookies before it dried. Look like stain glass...easy way to decorate 300 cookies.

Chocolate Crinkle Cookies

Since we moved to Colorado, I started making plates of cookies for neighbors, this one is really pretty but they went flat so I have to adjust the recipe for the altitude next year.

1/2 c oil
4 1oz sq unsweetened chocolated, melted( I used powdered)
2 c sugar
4 eggs
2 teas vanilla
2 cup flour
2 teas b powder
1/2 t salt
2 cups powdered sugar

Mix oil, choco and sugar. Blend in on egg at a time until well mixed. add vanilla
Stir in flour, baking powder and salt. Chill several hours
Shape into 1 " balls and roll in powdered sugar. Bake on greased sheet.
Bake 350 10-12 minutes- do not overbake

For rolo cookies
Press an unwrapped rolo in each ball and cover with dough, roll in sugar( reg) bake 8-10 minutes will slightly craked

ingredients:
2 cups sugar
3/4 cup vegetable oil
3/4 cup hershey's cocoa powder
4 eggs
2 tsp vanilla extract
2 1/3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
powdered sugar

directions:
in a large mixing bowl, combine sugar & oil. add cocoa; blend well. beat in eggs and vanilla. combine flour, baking powder & salt; add to cocoa mixture blending well. cover; chill at least 6 hours. heat oven to 350. shape dough into 1 inch balls. roll in powdered sugar. place 2 inches apart on greased cookie sheet. bake 12 to 14 minutes or until almost no indentation remains when touched. remove from cookie sheet; cool on wire rack. makes 4 dozen.

Coconut Sandwich Cookies

I love coconut and these were awesome, thanks to Rachel L's recipe blog, her recipes are the best.

2 c. flour

1/2 tsp. baking powder

1/2 tsp salt

2 1/4 c. sweetened shredded coconut

3/4 c. butter (1 1/2 sticks), room temperature

1/2 c. sugar

1/2 c. brown sugar

1 egg

1 tsp. vanilla

Creamy Vanilla Filling

Preheat oven to 350 degrees, with racks set in upper and lower thirds. In a medium bowl, whisk together flour, bakind powder, and salt; set aside. Place 1/2 cup coconut into small bowl; set aside. Place remaining coconut in a food processor; pulse until coarsely ground. Set aside.

Using an electric mixer, beat butter with sugars until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture and ground coconut; mix just until combined.

Drop dough by level tablespoon onto two baking sheets, 1-2 inches apart. Bake until lightly golden around the edges, 10-12 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.

Dividing evenly, spread filling on flat side of half the cookies; sandwich with remaining cookies. Roll edges in reserved coconut and chill until ready to serve.

Berta's Ranger Cookies

I grew up making these cookies with my mom in many variations. I make double batches and freeze them in ziploc bags for lunches. Recently I came across a recipe for Laura Bush's cowboy cookies-it is basically the same one except she uses cinnamon which I have added before.

1 cup butter or marg
1 cup sugar
1 cup brown sugar
cream together & add:
2 eggs
1 t vanilla
Add:
2 cup flour (can do 1/2 WW)
1 teas baking powder
1/2 teas baking soda
1/2 teas salt
2 cups oatmeal ( I grind it up in blender first if I am making plain chocolate chip-Matt's Fav)
Add all or none-any variation:
1 cup chocolate chips
1 cup chopped nuts ( sometimes, I will grind these up too so kids will eat them)
1 cup raisins
1 cup coconut
My Mom always added 1 cups of corn flakes or wheaties

Scoop into balls on cookie sheet
Bake at 350 for 12 minutes( depends on size )

Here's Laura Bush's Cowboy Cookies recipe for your delight.

• 3 cups flour
• 3 cups old-fashioned rolled oats
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 1/2 cups butter (at room temperature)
• 1 1/2 cups sugar
• 1 1/2 cups brown sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 3 cups semisweet chocolate chips
• 2 cups sweetened flake coconut
• 2 cups chopped pecans (8 ounces)

Mix dry ingredients together in bowl, then set aside. Mix butter and sugars together, add eggs and vanilla until creamy. Add the flour mixture, then the chocolate chips, coconut, and pecans. Drop onto cookie sheet using medium scoop. Bake at 350 degrees for 12 minutes approximately. They are so chewie and delicious. After they cool, a drizzled with red and green candy melts to jazz them up. Makes about 7 dozen cookies.

Little Debbie's Oatmeal Creams

These are a dietitian's nightmare but here is a homemade version...very tasty

1 1/2 c. shortening
2 2/3 c. packed brown sugar
4 eggs
2 tsp. vanilla extract
2 1/4 c. flour
2 tsp. cinnamon
1 1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
4 c. old-fashioned oats

Filling:
3/4 c. shortening
3 c. powdered sugar
1 jar (7 oz.) marshmallow creme
1-3 Tblspn. milk

1. In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. Combine the flour, cinnamon, baking soda, salt and nutmeg; add to creamed mixture. Stir in oats.

2. Drop by rounded teaspoons 2 inches apart onto lightly greased baking sheets. (make sure you really keep them small because they really spread out) Bake at 350 degrees for 10-12 minutes or until golden brown. Remove to wire racks to cool.

3. For filling, in a mixing bowl, cream the first three ingredients. Add enough milk to achieve spreading consistency. Spread filling on the bottom half of the cookies; top with remaining cookies.

No Bake Cookies

This recipe was from Young Women's in Cedar Park. It is one of Megan's favorite.

2 cups sugar
1/2 c milk
1/2 c peanut butter
1/2c butter

Mix and boil the above for 1 minute. Mix in:
1/3 c cocoa
3 cups oatmeal
1 teas vanilla
opt: 1/2 c coconut

oreo cookies

Oreo Cookies

First recipe I tried using a cake mix, introduced to me by Holly Tribett, neighbor in Las Vegas

Cookie:
1 box deviel's food cake mix 3/4 C. solid shortening
2 eggs

Mix together and roll in med size balls. Place on ungreased baking sheet.

Bake at 350* for 9-10 minutes. Cool

Filling:
1 (8 oz.) Pkg. cream cheese 1/4 C. butter
2 3/4 C. powdered sugar 1 Tbsp. Vanilla

Combine filling. Spread filling between 2 cookies.

For thanksgiving in 2008 we went to Rockville. Katie and her friend Molly make us these pumpkin cookies-so yummy!! I will never make them from scratch again.

Andes Mint Cookies

Make the Oreo Cookie recipe and when you remove from immediately insert an unwrapped andes mint in each cookie.

This was a recipe I used one year in Salt Lake for neighbor gifts. You buy a box of Andes( usually decorated at christmas time) and a chocolate cake mix( in a red box) and tie together with a ribbon and this recipe.

Pumpkin Cookies