Cherise's Pumpkin Cookies

This recipe reminds me of the large cookies I would find at the supermarket every fall back in Utah where I grew up. Now I didn't make my cookies as big as what I remember, but I could have. Nonetheless when Savannah saw them she thought they were big so they might have been close.

I got this recipe from my sweet sister in law after she posted a picture on Facebook the other day. Previously I tried a pumpkin chocolate chip cookie recipe using cake mix but it was in desperation for a quick fix from not finding any for sale during our first fall out here in Wisconsin. Heck, the hometown bakeries didn't even have them -and they still don't! Nor do they have bread bowls. Grr. On the other hand if you're looking for a harvest ale or some other selection of seasonal favorites in the beer aisle then you are set. Or maybe a nice selection of sausages and cheeses.

Pumpkin Chocolate Chip Cookies

1 cup of vegetable oil
3 cups of sugar
2 eggs
1 largest can of pumpkin
2 tsp. vanilla
5 cups flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
2 tsp. cinnamon
12 oz. pkg. milk chocolate chips

Combine all wet and mix well then add dry, mix well Put on greased cookie sheet 375 degrees for 10-18 min. My oven up here takes longer, just make sure they aren't doughy in the middle. I take them off the sheet after 3 minutes Makes a lot and super yum!

I made these today and she was right, these are super yum! I only needed to leave them in my oven for 10 minutes probably due to the elevation. I love them with milk and next time I think I might add a half bag more of chocolate or perhaps use chunks -I just love the contrast of the chocolate flavor with the pumpkin.

If you know anything about me you know that I am a person that goes with word of mouth or what others recommend -not because I want to copy them but because I want to bypass all the trial and errors...you know, such as movies, or a good book - wouldn't you rather spend your time on something that someone you know or trust already has? Yes I live dangerously.

For recipes I think it is interesting to find out where that person got their recipe, like from their mother or grandmother or perhaps they created it. There is always a good story behind good food but if nothing else it makes for good conversation. I have yet to ask Cherise where she got this recipe from.

I get using a cake mix for an easy go to replacement when you need a quick recipe but nothing beats from scratch. Nothing.

Single Serving Deep Dish Chocolate Chip Cookie

Tracy passed this recipe out at work the other day. What a great idea for a cookie single serving recipe to take care of that sweet tooth after dinner. Even better that it's my favorite cookie.

1 Tbsp butter, melted
1 Tbsp white sugar
1Tbsp brown sugar
3 drops of vanilla
pinch of salt
1 egg yolk
1/4 c flour
2 Tbsp chocolate chips

Microwave 40-60 seconds in a cup or bowl

Betty Crocker's Sugar Cookies

This recipe I got from the cookbook my sister gave me for my birthday. It turned out perfect even though we didn't have almond extract. The recipe didn't make too many cookies either.

1 1/2 cups powdered sugar
1 cup butter or margarine, softened

1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate at least 2 hours.

1. Heat oven to 375ºF. Lightly grease cookie sheet.
2. Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Place on cookie sheet.
3. Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack.

Makes 5 dozen 2-inch cookies

Ginger Crinkle Cookies

Charlie and I love the old fashioned taste of molasses around this time of year so when I came across this recipe naturally I had to print it and try it. Loved it! The cookies were soft for days and were a big hit with friends. I used regular sugar and they still turned out fine. (I guess I didn't want to pay the extra for the turbinando - could have been all the other spending I did during the month.)

Jamie's Old-Fashioned Ginger Crinkle Cookies
Ingredients

2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 cup vegetable shortening

1/4 cup unsalted butter, softened

1/2 cup firmly packed light brown sugar

1/2 cup granulated sugar

1/4 cup molasses

1 large egg

1/4 cup plus 1 tablespoon turbinando sugar

Directions

Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, allspice and cloves.

Add the shortening, butter and the brown and granulated sugars to the bowl of a standing mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, 3 to 4 minutes. Slip in the molasses and egg and beat until well incorporated. Add the flour mixture by scoopfuls and beat until combined.

 

Add the turbinado sugar to a small plate or bowl. Roll the dough into balls that are 1 inch in diameter (1/2 ounce in weight), then roll in the sugar. Place 12 balls on a baking sheet 2 inches apart. Bake the cookies 9 to 11 minutes, rotating halfway through the baking time. Cool on the baking sheets for 4 minutes, then continue cooling on wire racks. Repeat with the second batch.

Notes: These cookies are nice and chewy on the inside with a nice crunch on the outside. They have a wonderfully soft texture from using both shortening and butter. When you bake these cookies your house will smell like Christmas!

World's Greatest Peanut Butter Cookies

Went to make peanut butter cookies the other day with the family and found that I have had this recipe prior to having my recipe blog. So I copied and posted it here from my other blog - have I really been journaling this long??

Saturday, August 12, 2006

Great Recipe!

My husband is a fanatic of peanut butter cookies so my good neighbor gave this recipe to us about a year ago and it is awesome! Since then she's moved out of the neighborhood., therefore I am publishing it here to share with you all and also to make sure I have a permanent record of it before it gets lost as I don't anticipate making cookies anytime soon (They are not part of my diet.) Needless to say I am afraid I might lose this recipe if I don't do something about it now! Enjoy!

Dry Ingredients:

1 1/4 c flour

3/4 tsp baking soda

1/4 tsp salt

Wet Ingredients:

1/2 c butter

1/2 c peanut butter

1 c sugar

1/2 c packed brown sugar

1 egg

1/2 tsp vanilla

Preheat oven to 375 degrees.

Beat butter for 30 seconds to soften then add peanut butter and sugars. When well blended (light in color) add egg and vanilla.

Pre-mix dry ingredients together and then slowly add dry ingredients to wet. Blend well. Spoon onto ungreased cookie sheets. Do Not Flatten the cookie dough with a fork dipped in sugar like most PB cookie recipes. This will make them hard and crunchy (unless you like them that way).

Bake for 9 minutes on light colored pan or 8 minutes on dark pan. When done baking, take baking sheet out of oven and drop from height of about 3 inches on the top of the oven or a flat surface. This gives the cookies just the right amount of chewiness.

Success! Pumpkin Chocolate Chip Cookies

So I made these Pumpkin Chocolate Chip cookies for church morning mingle today and not one crumb was left! Thanks Aubrie for sending me the recipe. I have been asked to share it next Sunday so your recipe has traveled 1500 miles!!

Mom's Raisin Cookies

I remember these as a kid. I don't like raisins but for some reason I have been craving these lately. I think maybe it is because they remind me of being little which for me is one of my best memories in life. Sometimes that is what food is all about. Memories.

1 C Shortening 
4 C Flour
2 C Sugar           
Nuts                                                                            
1 t. Vanilla
3 Eggs
2 C Raisins  and 1 C Water - Boil 5 Min and add to egg mixture
1 t Cinnamon
1/4 t cloves
1/4 t allspice
1 t Soda & Baking Powder
1/2 t salt

Bake @ 350 8 Min

Sugar Cookies

This is the best recipe ever if you like a soft sugar cookie! As you can see it is also a lot of fun if you have kids. Savannah begged and begged like she always does to make these.

Cream 1 cup butter, 1 cup sugar and add 2 eggs and 1/2 teaspoon of vanilla.
Whisk in a large bowl 3 cups of presifted flour, 1/2 teaspoon of baking soda, 1/2 teaspoon salt, and 1 teaspoon baking powder.
add 1/2 cup sour cream alternately with the dry mixture in thirds with the butter/sugar mixture.

Chill 2-3 hours.

Roll out and cut into shapes, bake at 375 degrees for 6 - 8 minutes.

Frosting:

Put 4 tablespoons SOFT unsalted butter in bowl and beat with electric mixer until fluffly. Add 1 1/3 cup of powdered sugar, beat in 1 table spoon milk and 3/4 teaspoon of vanilla. Add in another cup of powdered sugar and add more milk if needed. Add food coloring if desired. This makes enough to rost half of a cake mix so you may want to double the recipe depending on if you have more cookies.

Peanut Butter Blossoms

A favorite treat at Christmas time and so easy to make! From Crisco found on Foodnetwork.com:

1/2 cup Crisco Butter flavored shortening

1/2 peanut butter (I prefer to use my favorite -Jif)
1/2 cup firmly packed brown sugar
1/2 cup white sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
small amount of sugar in a small bowl (to roll the cookie dough in)
48 Hershey's kisses (Charlie likes me to use the almond ones) unwrapped

Heat oven ton 375 degrees, cream together shortening, peanut butter, brown sugar and 1/2 cup white sugar. Add egg, milk, and vanilla. Beat well. Stir together flour, baking soda, and salt. Add to creamed mixture. Beat on low speed until stiff dough forms. Shape into 1 inch balls, roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake 10 - 12 minutes or until slightly golden brown. Top each cookie immediately with a chocolate piece, pressing down firmly so cookie cracks around edge. Remove from cookies and let cool.

Aubrie's Pumpkin Chocolate Chip Cookies

So living in Wisconsin there are some definite differences in the food out here. For example there is a lot of sausauge and beer. For dessert you have danish and all sorts of other types of pastries. Very German I guess? But what I can't fathom is no pumpkin chocolate chip cookies? I searched and searched at the stores they didn't one single type of cookie that came close! So a past co-worker of mine (and great baker I might add) sent me a recipe for a quick and easy cookie to get my craving taken care of. I have yet to try it of course.

"Hey Tammy! I hope that you had a fun Halloween yesterday. You said that you were craving pumpkin-chocolate-chip goodness? Here is the recipe that I always use for cookies/muffins. So easy and delicious:

1 (15 oz.) can pumpkin puree (not pie filling)
1 pkg (18.25 oz) spice cake mix
Chocolate chips (however many you want, I usually use 1 - 2 cups of semi-sweet).

Mix them all together (the batter will be really thick, but don't add any water/oil/eggs/etc. like it says on the cake mix, just use the dry mix!) and drop by spoonfuls onto a greased cookie sheet. Bake at 350 for 8-10 minutes or until nice and puffy. For muffins just put them in muffin liners (12 of them) and bake at 400 for 15-20 minutes or until the tops spring back when you touch them.

Enjoy! I hope that things are going well for you!"

Double Chocolate Cookies

1 1/4 c granulated sugar
1 c butter, softened
1 egg
1 tsp vanilla
2 cups all purpose flour
1/3 c unsweetened cocoa powder
1 tsp baking powder
1 12 oz package of semisweet chocolate chips

Cream sugar, egg, butter and vanilla. Beat in flour, cocoa, soda on low speed. Stir in chocolate chips. Drop by rounded tablespoons onto ungreased cookie sheet. Bake at 375 for 8 - 11 minutes. Cool.

Ultimate Double Chocolate Chip Cookies

Some of the best recipes are on the bags and packages of the stuff you use to bake with. As I was making the Chocolate Lovers Brownies recipe that I got off a cocoa box and have kept ever since (it is super easy and fast to make!) I found this on the flour bag so I wanted to post it here for when I get the ingredients needed (chocolate chips) we can try it!

Ultimate Double Chocolate Chip Cookies

1 1/4 packed light brown sugar
3/4 c butter flavored Crisco shortening
2 Tbs Milk
1 Tbs Vanilla
1 large egg
1 3/4 all purpose flour
1 tsp salt
3/4 tsp baking soda
3/4 semi sweet chocolate chips
3/4 semi sweet mini chocolate chips

Heat oven to 375 degrees. Combine sugar, shortening, milk, & vanilla in a large bowl. Beat at medium speed until light and fluffy. Beat egg into creamed mixture. Combine flour, salt, and baking soda together in another bowl then mix into creamed mixture until just blended. Stir in chocolate chips.

Drop rounded tablespoonfuls onto ungreased cookie sheet. Bake for 8 -10 minutes for chewy cookies, longer for crisper cookies.
Cool and enjoy!

Peanut Butter Fingers

INGREDIENTS

1 cup sugar
1 cup brown sugar, firmly packed
1 cup butter
1 teaspoon vanilla
2 eggs
2 1/2 cups peanut butter (divided)
2 cups oatmeal (not quick)
2 cups flour
1 teaspoon baking soda
1 teaspoon salt

Frosting:
1/2 cup butter, softened
1/4 cup milk
1-2 teaspoons vanilla (depending on your taste)
3 tablespoons cocoa
2-3 cups of powdered sugar

INSTRUCTIONS

Preheat oven to 350 degrees.

In a large bowl, cream the sugar, brown sugar, and butter together. Add the vanilla, eggs, and 1 cup peanut butter and stir to combine.

Add the remaining ingredients and mix together.

Spread dough on a greased jelly roll pan (18x13x1"). Bake for 15 minutes (until golden brown).
While hot spread the other 1 1/2 cups peanut butter on top - it helps to drop spoonfuls all over the top of the bars, then spread after the peanut butter has started to melt.

Let cool until the peanut butter has become solid again.
.
While cooling, mix together frosting ingredients with a hand mixer and then spread on top of bars.