Fudgy Chocolate Cookie Bars

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Ingrients & Directions


1 3/4 c Flour
3/4 c Confectioner’s sugar
1/4 c Cocoa
1 c Butter; cold
12 oz Semisweet chocolate chips
14 oz Sweetened condensed milk
1 ts Vanilla
1 c Nuts; chopped

Preheat oven to 350 degrees. In a medium bowl, combine flour, sugar and
cocoa; cut in butter until crumbly – mixture will be dry. Press firmly on
bottom of 9×13″pan. Bake 15 minutes. Meanwhile in a medium saucepan, over
medium heat, melt 1 cup chips with sweetened condensed milk and vanilla.
Pour evenly over baked cuts. Top with nuts and remaining 1 cup chips; press
down firmly. Bake 20 minutes longer or until set. Cool.


Yields
1 servings

Decadent Chocolate Chip Cookies

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Ingrients & Directions


2 1/4 c Flour
1 ts Baking soda
1 ts Salt
1 c Butter; softened
1 c Sugar
1/2 c Brown sugar
1 ts Vanilla extract
1 lg Egg
2 c Chocolate chips or chocolate
-chunks
1 1/2 c Nuts; chopped (optional)

Combine flour, baking soda and salt in a small bowl. In a large bowl, cream
together the butter, sugar and brown sugar, then blend in the vanilla
extract and eggs. Next, mix in the flour mixture and then add your choice
of chocolate chips or chunks and nuts. (This mix should be very chunky and
thick.) Scoop the cookie dough onto a cookie sheet with a large ice cream
scooper, dipping the scoop in water between uses to prevent sticking. Bake
on an ungreased cookie sheet at 350 degrees for 12 to 18 minutes.


Yields
1 servings

Top-secret Cookie Recipe

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Ingrients & Directions


(Recipe may be halved) 1 ts Salt
2 c Butter 2 ts Baking powder
2 c Sugar 2 ts Baking soda
2 c Brown sugar 24 oz Chocolate chips
4 Eggs 1 8 oz Hershey bar, grated
2 ts Vanilla 3 c Chopped nuts — (your
4 c Flour -choice)
5 c Blended oatmeal

Measure oatmeal and blend in a blender to a fine powder.

Cream butter and both sugars. Add eggs and vanilla with flour,
oatmeal, salt, baking powder, and baking soda. Add chocolate chips,
Hershey bar and nuts.

Roll into balls and place apart on a cookie sheet. Bake 10 muinutes at
375~.

Makes 112 cookies.

schaudha@gpu.srv.ualberta.ca 12/10/95


Yields
112 servings

Henry Ford’s Chocolate Chip Soybean Cookies

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Ingrients & Directions


3 c Light brown sugar
1 c Soy margarine
4 lg Eggs
3 c Cake or all-purpose flour
1 c Soy flour
1 ts Salt
2 ts Baking soda
2 tb Milk
1 ts Vanilla
2 c Crushed soybean nuts
-(roasted unsalted)
4 c Semi-sweet chocolate chips

Preheat oven to 350 F. In large mixing bowl, cream brown sugar and
margarine with electric mixer. Beat for 2 minutes. Add eggs one at a time
and cream until smooth consistency. Combine dry ingredients and add to
mixture. Add milk and vanilla. Stir in soybeans and chocolate chips. Chill
batter, if desired.

Spray baking sheets with non-stick vegetable coating. Drop cookie batter
onto sheets with a teaspoon. Bake for 8-10 minutes. Makes approximately 10
dozen soft cookies.
Nutritional Analysis-1 cookie:
Calories 92
Fat 2.5g
Saturated fat 0.3g
Carbohydrate 11g
Protein 1.4g
Cholesterol 7mg
Sodium 74mg

This recipe was one of Henry Ford’s favorite snacks. The recipe was found
in Cooking For Henry, a cookbook by Henry Ford’s personal party chef, Jan
Willemse. In 1934, Mr. Ford requested Willemse experiment in cooking with
soybeans, and the cookbook has an entire chapter dedicated to soybean
recipes.

Ford was a strong supporter of soybeans and saw the possibility for the
use of soybeans in food, milk, ice cream, paint, plastics, and many
other things before 1930. In Ford’s fast-growing automobile industry,
and since, the soybean played a large part in the manufacturing of
commercial products.

Reprinted with permission from the Indiana Soybean Development Council.
Meal-

Yields
120 Cookies

Hello Dolly Cookies

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Ingrients & Directions


1 Stick butter
1 c Graham cracker crumbs
1 c Pecans
1 c Chocolate chips
1 c Coconut
1 c Condensed milk

Melt butter in 9×12 pan. Sprinkle in layers the remaining ingredients. Bake
at 350 for 30-40 minutes or until brown. Cut into squares immediately after
removing from oven but allow to sit for 10 minutes before removing from
pan.

MRS WILLIAM THOMAS (RUTH)

POPLAR GROVE, AR

From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,

Yields
1 Servings

Big Soft Chocolate Chip Cookies

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Ingrients & Directions


1 1/2 Sticks Unsalted Butter
2 c + 2 Tbl. Unsifted, Bleached,
-All Purpose Flour
1/2 ts Baking Soda
1/2 ts Salt
1 c Light or Dark Brown Sugar
1/2 c Granulated Sugar
1 lg Egg + 1 Yolk
2 ts Pure Vanilla Extract
1 1/2 c Chocolate Chips

Place a rack in the middle of the oven. Preheat oven to 325 F.
Temperature is critical so use an oven thermometer to verify the
correct oven temperature and adjust as necessary. Melt the butter in
a small saucepan and set aside to cool until it?s lukewarm. In a
large bowl, whisk the flour, baking soda, and salt. Do not sift.
Place both sugars in a medium mixing bowl. Pour melted butter into
sugar and mix until completely blended. Add egg, yolk, and vanilla
extract. Mix until blended. Add flour mixture and mix until blended.
Add chocolate chips. Mix just until chips are evenly distributed.

Line 11 x 17 cookie sheets with parchment paper. Don?t use waxed
paper. It?s too flammable.

Baking Instructions: Using a scant 1/4 cup of cookie dough, roll a
ball in the palms of your hands. Grab the ball with the fingertips of
both hands and pull the dough into two pieces resembling half moons.
Rotate the halves so the two jagged/flat sides point toward the
ceiling and push the two halves together. You?ll now have a cookie
with a jagged top surface (they look like little tree stumps). (I
didn’t do this for all of them and they were fine) Place the cookies
(about 6 per sheet) onto the cookie sheets. Put cookies in oven and
bake for 15 minutes.

Start checking for doneness after about 13 minutes and every two
minutes thereafter. They are done when they are turning light golden
brown and the edges are starting to get dry and firm while the
centers are still soft. Cool cookies completely on their cookie
sheets.

The twin secrets to these “mall style” cookies are the melted butter
and the extra egg yolk.

Serving Suggestions Serve warm or allow to cool completely. Store
completely cooled cookies in airtight containers, separating layers of
cookies with waxed paper. The dough will keep refrigerated for 2 days
and frozen for about 30 days. Be sure to wrap it closely with plastic
wrap and place it in an airtight container. Thaw frozen dough
overnight in the refrigerator. Baked cookies will keep in the freezer
for a few weeks. Wrap individually in plastic wrap. Thaw 15 minutes
at room temperature for a quick cookie fix.

NOTES: 1) The dark brown sugar makes darker colored cookies. The light
brown or golden brown sugar makes lighter colored cookies. I prefer
the dark ones because of the little extra flavor the molasses adds.
2) For a nice variation, use light brown sugar instead of dark,
substitute white chocolate chips, and add 2 or 3 tsp. grated orange
peel (from one large orange), to the batter. These are called White
Chip, Orange Dream Cookies.

Mark Kilinski, Coral Springs, FL markk@gate.net

Yields
18 Cookies

Hello Dolly Cookies

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Ingrients & Directions


3/4 Stick butter or margarine
1 c Graham cracker crumbs
1 c Coconut
1 c Chopped pecans
1 c Semisweet chocolate chips
1 cn (15 oz.) condensed milk

Preparation: Preheat oven to 350 degrees. Melt butter in a square 8-inch
cake pan. Mix in graham cracker crumbs and press to cover bottom.
Alternately layer coconut, pecans, and chocolate chips. Pour the milk over
the top and let set a minute or two. Bake for 30 minutes and let cool
before cutting into 16 squares.


Yields
16 Servings

Hello Dolly Cookies

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Ingrients & Directions


1 Stick butter
1 1/2 c Vanilla wafer crumbs
1 cn Angel flake coconut
1 pk Chocolate chips
1 c Chopped pecans
1 pk Candied cherries
1 cn Sweetened condensed milk

Preheat oven to 325. Melt butter and mix with vanilla wafer crumbs in a 9 X
13 inch pan. Press together to form a crust. Make a layer of coconut, then
pecans, then chocolate chips. Top with candied cherries. Spoon sweetened
condensed milk over mixture. Bake 30 minutes. Cool (but not chill), then
cut in squares.

NOTES : Exchanged by Ann Hettinger at my 1st annual cookie exchange on Dec.
3, 1997.

Yields
1 Servings

Best-ever Cookies

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Ingrients & Directions


1/2 c Butter; melted
1/2 c Brown sugar
1/4 c White sugar
1 Egg
1 ts Vanilla
3/4 c Flour, all purpose
3/4 c Wheat germ
1/2 ts Baking soda
1/2 ts -Salt
1 c Chocolate chips
1 c Raisins

“A few years ago, then Premier David Peterson’s wife Shelley shared
the family’s favorite cookie recipe with Star readers…we have been
getting requests ever since.”

Preheat oven to 375F oven. In a mixing bowl, blend butter and sugars.
Add egg and vanilla, beat well. Blend flour, wheat germ, soda and
salt. Stir in batter, then add chips and raisins. Drop small
spoonfuls of batter on to greased cookie sheets. Bake 10 to 12
minutes or until golden brown. MAKES: 3 dozen

SOURCE: Recipe Exchange, The Toronto Star posted by Anne MacLellan

Yields
1 Servings

Heavenly Chocolate Cookies

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Ingrients & Directions


Vanilla Sugar Cookie Recipe

Reduce flour to 1 cup & add 1/4 cup cocoa in flour mixture. Stir 1/2
cup each pecans, walnuts, chocolate chunks & white chocolate chips
into butter mixture along with flour mixture. Drop by rounded
tablespoonfuls, 2″ apart, on parpared baking sheets. Bake 12-14
minutes or until set & lightly firm to touch.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Yields
1 Servings