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Archive for the ‘Drop’ Category

Makes 4 1/2 dozen

  • 1 1/2 cups packed brown sugar
  • 1 cup margarine, softened
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1 1/4 tsp vanilla
  • 1/2 tsp salt
  • 1 egg
  • 1 1/2 cups M&M’s
  • 2 1/2 cups quick-cooking oats
  • 3/4 cup chopped nuts
  • 1/2 cup raisins
  • 1/4 cup flaked coconut
  1. Heat oven to 350°F.  Mix brown sugar, margarine, vanilla and egg in large bowl until well blended. 
  2. Stir in remaining ingredients.  Drop dough by rounded teaspoon about 2 inches apart onto ungreased cookie sheet. 
  3. Bake 8-10 minutes or until brown. 

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Makes 46

  • 2 sticks (1 cup) butter, softened
  • 1 1/2 cups firmly packed brown sugar
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 large eggs
  • 2 1/4 cups all-purpose flour
  • 2 1/2 cups bittersweet or dark chocolate chunks or chips
  • 1 cup coarsely chopped walnuts
  1. Heat oven to 400°F.  You’ll need an ungreased baking sheet(s). 
  2. Beat butter, sugar, vanilla, baking soda and salt with mixer on medium 2 minutes until creamy.  Beat in eggs until fluffy.  On low speed, beat in flour until blended.  Stir in chocolate and nuts.
  3. Drop rounded tablespoons 2 inches apart on baking sheet(s).  Bake 8 minutes or until golden.  Cool 2 minutes; remove cookies to a rack to cool further.  Store airtight up to 1 week.

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Makes 4 dozen (48 cookies)

  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1 cup quick oats
  • 12 oz semi-sweet chocolate chips
  • confectioners’ sugar, optional
  1. Heat oven to 375°.
  2. In a large bowl, whisk flour, baking powder, baking soda and salt.  Set aside. 
  3. In a second large bowl, cream butter.  Add both sugars; beat until fluffy.  Bean in vanilla and egg.  Add flour mixture and mix well.  Stir in oats and chips.
  4. Drop dough by rounded tbsp onto ungreased cookie sheets.  Bake at 375°F for 15 minutes or until lightly browned around the edges.  Allow to cool completely on wire racks.  Repeat with remaining dough.
  5. Dust cooled cookies with confectioners’ sugar.

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