Category: Sweets – Cookies

This recipe is a Work In Progress … I’m not 100% happy with how these are turning out as of yet. But, in the meantime, here’s what I’ve tried. They’re still tasty, though they collapse a bit more than I care for.

“Doodles” — of which these are the best-known example — are cookies that rise and fall when baked, leaving them thin and chewy inside. The origin of the name is open to some dispute — the German Schneckennudel (“snail noodle”), which are a sort of cinnamon pastry brought to America by German immigrants. German immigrants in Pennsylvania also had a Snipdoodle coffee cake, which is another possibility.

In any case, they are easy and tasty.

Ingredients

• 1 c. Butter [1]
• 1½ c. Sugar
• 2 Eggs (I add another 1 for altitude correction)
• 1 tsp. Vanilla extract
  —–
• 2¾ c. Flour
• 2 tsp. Cream of Tartar [2]
• 1 tsp. Baking Soda [2]
• ¼ tsp. Salt
  —–
• 2 tbsp. Sugar
• 1 tsp. Cinnamon

Directions

1. Heat oven to 400° F (“moderately hot”) [3]
   —-
2. Mix thoroughly Butter [1], Sugar, Eggs.
3. Blend together Flour, Cream of Tartar [2], Baking Soda [2], Salt
4. Stir blend into the mixed body.
5. Refrigerate for at least one hour (or overnight).
   —–
6. Shape dough into 1″ balls (1 tbsp. or walnut size)
7. Roll balls in Sugar/Cinnamon mixture.
8. Place balls 2″ apart on an ungreased baking sheet.
9. Bake for 8-10 minutes. [3]

Makes 6 doz. cookies (or so it says)

Notes

[1] The original Betty Crocker recipe calls for shortening with butter or margarine. Using butter alone may be making them spread more, though the refrigeration should counter that some.

[2] In theory, the 2 tsp Cream of Tartar and 1 tsp Baking Soda should be the same as 4 tsp Baking Powder. Some sources indicate that the Cream of Tartar actually adds a “tangy flavor” that should be in the cookie, differentiating it from a normal sugar cookie; that’s a variation to try.

[3] The Betty Crocker recipe runs hotter than most: 400° for 8-10 minutes.  The batch I ran with that collapsed pretty hard; possible variations are 12 minute, or more like 375° and even longer.

Source: The classic Betty Crocker’s Cooky Book (1933), originally submitted by Mrs. Ronald Anfinston, Benson, Minnesota, with a few added notes from elsewhere.

 

 

Anna Ortlund (Margie’s great grandmother) worked in the King’s kitchen before she came to the US (at age 16! By herself!)  This was a special cookie made for the King.  Margie’s grandfather made a proper cookie cutter out of a tin can – heart shaped with two circles and a teardrop cutout.

Ingredients:

• 1/2 lb butter (1 c)
• 1/4 piece of yeast
• 1/2 c cream
• Enough flour to knead (about 2 c)
• 1 egg white, beaten
• Coarse sugar

Directions:

1. Mix and knead together.
2. Cut.
3. Dip in beaten egg.
4. Sprinkle with sugar.

And that’s all the directions!  The dough is like soft bread dough and tricky to dip in egg whites.  You probably would be ok baking at 300° to 350° until brown.

Serves:  ??

Source:  Winifred Kleerup

No Flour Monster Cookies are a naturally gluten-free cookie loaded with oats, peanut butter, chocolate chips, and M&M’s. These monster cookies are softbaked, chewy, absolutely delicious and they freeze perfectly raw dough or baked cookies.
Ingredients:

• 3 large eggs
• 1¼ c packed light brown sugar
• 1 c sugar
• 1/2 c (1 stick) salted butter, softened
• 1½ c creamy peanut butter
• 2 tsp baking soda
• 1 tsp vanilla extract
• ½ tsp salt
• 4½ c quick oats
• 1 c miniature semi-sweet chocolate chips
• 1 c mini M&M’s or regular M&M’s

Directions:

1. Heat oven to 350°.
2. Prepare a cookie sheet (or a few) by spraying with cooking spray, lining with parchment paper, or a silpat liner.
3. In a large mixing bowl with a handheld mixer, or use the bowl of a stand mixer with the paddle attachment, cream together the eggs, brown sugar, and granulated sugar until smooth and combined.
4. Add the softened butter, peanut butter, baking soda, vanilla, and salt.
5. Beat together until combined.
6. Add the quick oats, mini chocolate chips, and m&m’s.
7. Beat on low speed (increase speed gradually as needed) until everything is mixed well and combined.
8. Use a cookie scoop, or grab about 2 tablespoons of dough, and place 12 cookies per cookie sheet.
9. Bake for 7-9 minutes. * These should look slightly underdone when you take them out of the oven. They will bake more as they cool and will set up as they cool as well. The tops will be lightly golden brown.
10. If wanted, immediately after the cookies come out of the oven, gently press a few additional M&M’s onto the top of each cookie.  *The cookies don’t spread much while making so I like to do this to help the spread slightly and to make them look pretty.
11. Keep leftovers in a airtight container on the countertop at room temperature.

Notes:

You can also freeze the baked cookies OR freeze the dough balls and bake when needed.
Gluten-free : For a true gluten-free cookie be sure to use gluten-free quick oats.
Quick Oats : I have only ever used the quick oats as called for in the recipe. Usually oats (quick vs regular old fashioned) are pretty interchangeable in recipes. You can experiment if you want, but for guaranteed results use the
quick oats 🙂
Creamy Peanut Butter : I highly recommend not using all-natural peanut butter. It’s drier, thicker, and does not have the oil content like the regular stuff.  Use the regular creamy peanut butter like Jif, Skippy, or Peter Pan Peanut Butter. I will mention, that readers have used all-natural peanut butter and commented that it worked just fine.

Servings: 48 cookies

Source:  togetherasfamily.com/ via Jackie

In case you don’t already have this recipe, or forgot about it all together, here it is.  These cake mix cookies are such an easy and delicious recipe to make with only three ingredients! Customize this recipe with your favorite flavor and mix-in’s. Great starter recipe for kids.

Ingredients:

• 1 (15.25-ounce) box cake mix
• 1/2 c melted butter (or oil if you don’t want to make the best cookies)
• 2 large eggs (1 egg for firmer cookies)

Directions:

1. Preheat the oven to 350°F.
2. Line a baking sheet with a silicone mat or parchment paper and set aside.
3. In a large bowl, stir the cake mix, butter, and eggs until combined. If you have time, refrigerate the dough 15 to 20 minutes (it will make it a little easier to work with, since it is sticky).
4. Using a medium scoop or spoon, scoop the dough onto the baking sheet.
5. Top with additional toppings, if desired.
6. Bake 9 to 11 minutes, or until the cookies are set. You don’t want them to brown.
7. Let cool a couple minutes on the baking sheet and then transfer to a cooling rack.
8. Store in a covered container up to 3 days

Notes:
To dip in chocolate: Once the cookies have cooled, melt chocolate and dip half the cookie into it. Lay cookies onto wax paper and add sprinkles, if desired.
Variations: You can use pretty much any flavor of cake mix to make these cookies. Feel free to add in your favorite mix-ins or dip in chocolate.
Red velvet white chocolate chip: If you’re a fan of red velvet cake, you’re going to love this version! Use a red velvet cake mix and mix in 1 cup of white chocolate chips.
M&M: You can use white or yellow cake mix for this variation. Mix in 1 cup M&M’s.
Devil’s food with Rolo’s: If you’re a chocolate lover, these Rolo cookies are perfect for you!
Serves:  24

Source: iheartnaptime.net – Jamielyn Nye and many other websites, books, newspapers.

A new friend shared this great treat with us.  Had to share the recipe.

Ingredients:

• 1 Duncan Hines Butter Flavor Recipe Cake Mix
• 1 egg
• ½ c butter SOFTENED TO ROOM TEMPERATURE
• ½ c of chopped pecans
• 10 oz. jar of apricot preserves (or blackberry or whatever)
• 1 Tab of minced lemon rind. (I used the rind of a whole lemon, the other night)
• 1 c powdered sugar
• 1 tsp almond extract
• 4 tsp water

Directions: 

1. Preheat oven to 350°.
2. In a mixing bowl , blend the first 4 ingredients until crumbly.  (NO LONGER, I find it best to cut it in with a knife.)
3. Press into a GREASED 9 x 13 pan.
4. Sprinkle the minced lemon rind over the top.
5. Spread the apricot preserves on top of the shortbread mixture. (I sometimes put the preserves in the microwave for defrost for about 1 min, then if I do that a few times, the preserves are liquid and I can pour the preserves around easily.)
6. Bake for 25 minutes – maybe more…
7. Place on a cooling rack.
8. Allow to cool slightly.
9. Mix powered sugar, almond extract and water until smooth.
10. Drizzle on top of apricot shortbread.
11. Cool.
12. Cut into bars as large as small as you wish.
13. Refrigerate until shortly before serving.
    If the crust is too thick on the edges, just cut off the thick part. Save it and eat it as a cookie. It is not as pretty to serve.

Serves:  You are cutting – you do the math.

Source:   Cindy Irey, via David Diebold

Add dried cherries to Oatmeal Chocolate Chip cookies for a special treat.
Ingredients:

• 1 c butter, softened (1/2 lb)
• 1-1/2 c packed brown sugar
• 2 large eggs (3 if at high altitude)
• 1 tsp vanilla
• 1-1/2 c flour
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 teaspoon salt
• 2 c old-fashioned oats
• 1 c dried tart cherries
• 1 c dark chocolate chips

Directions:

1. Preheat oven to 350°.
2. In a large bowl, cream butter and brown sugar until light and fluffy, 3-4 minutes.
3. Beat in eggs and vanilla.
4. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt.
5. Gradually beat into creamed mixture.
6. Stir in oats, cherries and chocolate chips.
7. Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets.
8. Bake 9-11 minutes or until edges are golden brown.
9. Cool on pans 1 minute.
10. Remove to wire racks to cool.

Serves:   Makes 6 dozen
Source:  Jaye Beeler, Grand Rapids, Michigan  Taste of Home

If you like spice cake, you’ll love this recipe! Browned butter, dark chocolate and a splash of rum produce an unconventional spice cookie that’s guaranteed to please.  Dough can be made 2 days in advance.
Ingredients:

• 1/2 c unsalted butter, cubed (1 stick)
• 1 c packed brown sugar
• 1 large egg, room temperature
• 1 Tab spiced rum
• 1 1/4 c flour
• 1 1/2 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tspsalt
• 1/4 tsp ground ginger
• 1/4 tspground nutmeg
• 1/2 c dark chocolate chips

Directions:

1. Place butter in a small heavy saucepan.
2. Cook over medium heat until golden brown, 5-7 minutes; cool slightly.
3. Beat brown sugar and browned butter in a large bowl until blended.
4. Beat in egg, then rum.
5. Combine the flour, cinnamon, baking soda, salt, ginger and nutmeg.
6. Gradually add to brown sugar mixture.
7. Mix well.
8. Stir in chocolate chips.
9. Cover and refrigerate for at least 30 minutes.
10. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets.
11. Bake at 350° until bottoms are lightly browned, 10-12 minutes.
12. Remove to wire racks to cool.

Serves: Makes about 2 dozen.

Source:  Taste of Home via Jackie Wolfgang

When we were in college we frequented a bar/restaurant on El Camino in Palo Alto.   Chevy was our favorite waitress and students were her favorite customers.  Every once in a while these cookies would just appear.  There are many variations on this recipe, but to us – this is the “one true cookie”

Ingredients:

• 1/2 c salted butter (1 cube)
• 1 c graham cracker crumbs
• 1 c shredded coconut
• 1 c chocolate chips
• 1 c butterscotch chips
• 1 c walnuts
• 1 can (14 oz. size) sweetened condensed milk

Directions:  

1. Preheat oven to 350ºF.
2. Melt the butter in a 9×9 pan.
3. Spread graham crackers crumbsover it.
4. Layer coconut, chocolate chips, and butterscotch chips walnuts
5. Pour sweetened condensed milk over the top.
6. Bake for 30 minutes.  (They will be soft.)
7. Cut when slightly cooled.  Cool completely to serve.

Serves: 12 (Although I have known a child to cut it into 4 pieces.)

Source:  Chevy at Rutolpho’s in Palo Alto

If you ask Jackie to bring a dessert, she will bring six.  These cookies never make it to the table.  This is a high altitude recipe.

Ingredients:

• ³/₄ c  butter flavored Crisco
• 1 ¹/₄ c light brown sugar – don’t pack it
• 2 Tab milk
• 1 Tab vanilla
• 1 egg
• 2 1/2 c flour (adjust as needed)
• 1 tsp salt
• 1 tsp baking soda
• 1 (12 oz.) pkg. semi-sweet chocolate chips (2 cup)

DIRECTIONS

1. Heat oven to 375º.
2. Mix  Crisco, brown sugar, milk and vanilla in large bowl with mixer on medium.
3. Beat in egg.
4. Combine flour, salt and baking soda.
5. Mix into shortening mixture until just blended.
6. Stir in chocolate chips.
7. Drop by rounded tablespoonfuls 3 inches apart onto baking sheet.
8. Bakr 7 minutes – don’t over bake.
9. Remove to wire rack to cool completely.

Serves:  Depends who is eating them.

Source:  Jackie Faulk Wolfgang