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CookieHere 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

  1. Preheat oven to 350° F
  2. Grease a cookie sheet or line cookie sheet with parchment paper
  3. Add all dry ingredients in a bowl and mix
  4. Add butter, egg, and vanilla to the dry ingredients
  5. Mix ingredients together by hand (don't forget to take your rings off first!) until well-blended and all ingredients stick together
  6. Drop by heaping teaspoon balls onto the prepared baking sheet
  7. Bake about 10 minutes or until edges start to brown
  8. 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

 

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