Jennifer's Best Recipes

THE MISSING COOKIE RECIPES



I can still hear Mama saying..."a good cook always uses real butter and vanilla when baking".




CHOCOLATE BROWNIE COOKIES
Carla Coffman
  • 2 cups sugar
  • 1 cup oil
  • 4 eggs
  • 3 squares unsweetened baking chocolate
  • 1 square sweetened baking chocolate
  • 2 tsp. vanilla
  • 4 cups all purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup chopped walnuts
  • 1 6oz. package mini chocolate morsels


Preheat oven to 350� and lightly grease cookie sheets. Melt baking chocolates and allow to cool. In a large bowl combine sugar, oil, eggs, melted chocolate, and vanilla. Beat at medium speed until well blended. Add flour, soda, and salt. Beat at low speed until soft dough forms. Stir in walnuts and chocolate morsels. Drop by heaping teaspoons 2 inches apart on prepared cookie sheet. Bake for 9-12 minutes, or until set. Yield 5 dozen.









CHOCOLATE PECAN BARS
Jennifer Snyder


  • 1 1/4 cups all purpose flour
  • 1 cup powdered sugar
  • 1/3 cup unsweetened cocoa
  • 1 cup cold butter
  • 1- 14oz. can sweetened condensed milk
  • 1 egg
  • 2 tsp. vanilla
  • 1 1/2 cups chopped pecans


Preheat oven to 350� (325� if using a glass dish) In a large bowl combine flour, sugar, and cocoa. Cut in butter until crumbly. Press firmly into the bottom of a 13x9 baking pan and bake for 15 minutes. Meanwhile, combine milk, egg, and vanilla, mix well. Stir in nuts and spread evenly over baked crust. Bake 25 minutes or until lightly browned. Cool and cut into bars.








DOUBLE CHOCOLATE CHIP BROWNIES
Christina Snyder


  • 1- 12oz. package chocolate morsels, divided
  • 1 stick butter, cut into pieces
  • 3 eggs
  • 1 1/4 cups all purpose flour
  • 1 cup sugar
  • 1/4 tsp. baking soda
  • 1 tsp. vanilla
  • 1/2 cups chopped nuts


Preheat oven to 350� and grease a 13x9 inch baking pan. Melt 1 cup morsels and sugar with butter pieces over low heat, stirring until smooth. Remove from heat, add eggs and stir well. Add flour, baking soda, and vanilla, stirring well. Fold in remaining morsels and nuts. Spread in pan and bake 18-22 minutes or until knife inserted in center comes out clean.








MOM'S SUGAR COOKIES
Jene DuBois


  • 5 cups all purpose flour
  • 2 tsp. baking powder
  • dash salt
  • 1 cup butter
  • 3 eggs, beaten
  • 3 cups sugar
  • 1 tbls. vanilla
  • 1 tsp. ground mace


Combine flour, powder, and salt in a large bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Combine eggs, sugar, vanilla, and mace in another bowl and beat at medium speed until well blended. Add to flour mixture, beating until smooth. Shape dough into a ball and wrap in waxed paper, chill at least 2 hours. Divide ball in half storing 1 portion in refrigerator. Roll dough to 1/16 inch thickness on a lightly floured surface. Cut with a 2 inch cookie cutter and place on a lightly greased cookie sheet. Bake at 375� for 8-10 minutes or until edges are lightly browned. Let cool. Yield about 10 dozen.









CHOCOLATE RAISIN OAT COOKIES
Carla Coffman

  • 1 cup sugar

  • 1 cup firmly packed brown sugar

  • 1 cup butter,softened

  • 2 eggs

  • 2 tsp. vanilla

  • 3 cups uncooked old fashioned rolled oats

  • 2 cups all purpose flour

  • 1 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1/2 tsp. salt

  • 1 cup chocolate covered raisins
  • 1 cup chopped pecans

Preheat oven to 350� and lightly grease cookie sheets. In a large mixing bowl, cream together sugars, butter, eggs, and vanilla until light and fluffy. Add oats, flour, baking powder, soda, and salt. Beat at low speed until soft dough forms. Stir in raisins and pecans. Drop by heaping teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake for 12-15 minutes, or until edges are golden brown. Let cool one minute before removing from cookie sheet. Yeild about 4 dozen cookies.







MOLASSES BUTTER COOKIES
  • 2 cups butter

  • 2 cups sugar

  • 1/2 cup molasses

  • 4 cups all purpose flour

  • 4 tsp. baking soda

  • 1 tsp. salt

  • 2 tsp. ground cinnamon

  • 1 tsp. ground ginger

  • 1 tsp. vanilla

  • additional sugar



Cream together butter and sugar, add molasses and vanilla and beat at medium speed. Add all other ingredients except the last and mix well. Roll into 1 inch balls and roll in additional sugar. Place 2 inches apart on ungreased cookie sheet and press each down with a fork. Bake at 375� for 6-8 minutes. Yield about 6 dozen.






OATMEAL CHOCOLATE CHIP COOKIES
Carla Coffman

  • 3 sticks butter

  • 1 1/2 cups sugar

  • 1 1/2 cups firmly packed light brown sugar

  • 3 eggs

  • 1 tbls. vanilla

  • 1 1/2 tsp. baking powder

  • 1 1/2 sp. baking soda

  • 1 1/2 tsp. salt

  • 3 cups all purpose flour

  • 1-12oz. package chocolate morsels

  • 3 cups uncooked old fashioned rolled oats

Cream together butter, sugars, eggs, and vanilla. Add in dry ingredients and mix well. Fold in chocolate morsels and oats. Bake at 350� for 6-8 minutes on greased cookie sheets.
NOTE: Of course, I recommend always using butter when baking (Mama says so) unless in a pinch, but don't use Blue bonnet margerine, use one that contains 70% fat.






PEANUT BUTTER COOKIES
  • 1 cup butter

  • 2/3 cup peanut butter, chunky or creamy

  • 1 cup sugar

  • 1 cup firmly packed brown sugar

  • 2 eggs

  • 2 tsp. vanilla

  • 3 cups all purpose flour

  • 2 tsp. baking soda

  • 1 tsp. salt

  • additional sugar



Cream together butter and sugars, add peanut butter and beat at medium speed until light and fluffy. Add eggs and vanilla and beat well. Combine flour, soda, and salt and add to creamed mixture, mix well. Shape into 1 inch balls and roll in sugar. Place 2 inches apart on ungreased cookie sheet and press each down with a fork. Bake at 375� for 8 minutes. Yield about 10 dozen. Can add 1 12oz. package chocolate morsels and/or nuts if desired.






PECAN BUTTER BALLS
Jennifer Snyder
  • 1 stick (1/4 cup) butter

  • 5 tbls. sugar

  • 1 tsp. vanilla

  • 1 cup all purpose flour

  • 1 cup pecans, finely chopped

  • 1/4 cup powdered sugar



In a large bowl, with hands, mix together all ingeredients except powdered sugar until well blended. Preheat oven to 325�. Shape dough into 1 inch balls and place on ungreased cookie sheet about 1 inch apart. Bake 20-25 minutes until set but not brown. Remove to cool and then rol in powdered sugar. Store in covered container at room temperature. Makes about 50 balls. For x-mas, make 4 batches.







PHILLY BARS
  • 1 egg

  • 1 box yellow cake mix

  • 1 stick margerine melted

Mix well and pat into buttered 11"x13" pan.

Top with:
  • 1 box powered sugar

  • 1-8 oz. cream cheese, softened

  • 2 eggs


Mix well and spread on top. Bake at 350� for 35-40 minutes or light brown. Cool completely before cutting.







POLKA DOTS
Christina Snyder
  • 1- 21oz. package fudge brownie mix
  • 1/2 cup oil
  • 2 large eggs
  • 1 cup white chocolate chunks or peanut butter morsels


Combine first 3 ingredients, stirring well. Stir in morsels. Drop dough by rounded teaspoons about 2 inches apart on an ungreased baking sheet. Bake at 350� for 8-10 minutes.







WHITE CHOCOLATE COOKIES
Christina Snyder
  • 1 cup butter softened

  • 3/4 cup sugar

  • 3/4 cup firmly packed light brown sugar

  • 2 eggs

  • 1 tsp. vanilla

  • 2 /2 cups all purpose flour

  • 1 tsp. baking soda

  • 1 tsp. salt

  • 12 oz. coursely chopped white chocolate

  • 1 1/4 cups golden raisins

  • 3/4 cup coursely chopped almonds


Cream together butter and sugar, add eggs and vanilla mix well. Combine flour, soda, and salt in bowl and gradually add to creamed batter, mixing well after each addition. When blended fold in chopped white chocolate, raisins, and almonds. Drop by rounded teaspoonfuls onto greased cookie sheets and bake at 350� for 8-10 minutes or until golden brown. Yeild 6 dozen.











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