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Here are a few recipes that the cooking-loving Artie might enjoy baking and indulging in:
Cranberry Hootycreeks
This recipe only makes about 18 cookies so you may want to make more than one batch because they will disappear fast! With the oats, cranberries, and pecans, one could justify that these are relatively "healthy" cookies. :-)
Ingredients
1 cup All-purpose Flour 1/2 cup Rolled Oats 1/2 tsp Baking Soda 1/2 tsp Salt 1/3 cup Brown Sugar (packed) 1/3 cup White Sugar 1/2 cup Dried Cranberries (e.g. Craisins) 1/2 cup White Chocolate Chips 1/2 cup Chopped Pecans
1/2 cup Softened Butter 1 Egg 1 tsp Vanilla Extract
Directions
- Preheat oven to 350° F
- Grease a cookie sheet or line cookie sheet with parchment paper
- Add all dry ingredients in a bowl and mix
- Add butter, egg, and vanilla to the dry ingredients
- Mix ingredients together by hand (don't forget to take your rings off first!) until well-blended and all ingredients stick together
- Drop by heaping teaspoon balls onto the prepared baking sheet
- Bake about 10 minutes or until edges start to brown
- Cool on baking sheets for a couple minutes before removing to cool completely on wire racks
Variation
- Use semi-sweet chocolate chips in place of white chocolate chips and dried cherries instead of dried cranberries
• • •
Oatmeal Scotchies
At least the oatmeal is good for you... ;-)
Ingredients
1 cup (2 sticks) softened butter or margarine 3/4 cup granulated sugar 3/4 cup brown sugar (packed) 2 large eggs 1 tsp vanilla extract 1-1/4 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 3 cups Uncooked quick/old-fashioned Quaker® Oats 1-2/3 cups NESTLÉ® TOLL HOUSE® Butterscotch Morsels (11 oz. pkg)
Directions
- Preheat oven to 375° F
- Beat butter, white sugar, and brown sugar in large bowl until creamy
- Beat in eggs and vanilla extract
- Gradually mix in flour, baking soda and salt
- Add oats and morsels and then mix well
- Drop dough by level tablespoonfuls onto ungreased cookie sheets
- Bake 7-8 minutes for a chewy cookie or 9-10 minutes for a crisper cookie
- Cool on baking sheets for 2 minutes before removing to wire racks to cool completely
- Store tightly covered
• • •
Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies
You can't go wrong with a classic!
Ingredients
2-1/4 cups all-purpose flour 1 tsp baking soda 1 tsp salt 1 cup (2 sticks) butter, softened 3/4 cup white sugar 3/4 cup brown sugar (packed) 1 tsp vanilla extract 2 large eggs 2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (12-oz. pkg)
Directions
- Preheat oven to 375° F
- Combine flour, baking soda and salt in small bowl
- Beat butter, white sugar, brown sugar and vanilla extract in large mixer bowl until creamy
- Add eggs, one at a time, beating well after each addition
- Gradually beat in flour mixture
- Stir in morsels
- Drop by rounded tablespoon balls onto ungreased baking sheets
- Bake for 9 to 11 minutes or until golden brown
- Cool on baking sheets for 2 minutes before removing to wire racks to cool completely
• • •
Zebra Cookies
Makes about 6 dozen cookies that have a "black and white" crinkled, crunchy outside but are nice 'n soft in the middle.
Ingredients
2 cups granulated sugar 3/4 cup vegetable oil 1 cup cocoa 4 eggs 2 tsp vanilla extract 2-1/3 cups all-purpose flour 2 tsp baking powder 1/2 tsp salt * powdered sugar
Directions
- Heat oven to 350° F
- Combine granulated sugar and oil in large bowl, then mix in cocoa
- Beat in eggs and vanilla
- In a separate bowl, combine the flour, baking powder and salt
- Slowly add the flour mixture to the cocoa mixture and beat well
- Cover with plastic wrap and refrigerate until dough is firm enough to handle (about 6 hours)
- Shape dough into 1-inch balls and roll in powdered sugar (* as much as you need) to coat completely
- Place about 2-inches apart on a greased cookie sheet
- Bake 10 to 12 minutes, until almost no indentation remains when touched lightly and the tops are crackled
- Cool slightly before removing from cookie sheets to wire racks to cool completely
