Best Ever Chocolate Chip Cookies

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Ingrients & Directions


1 1/2 c Flour
1 ts Baking soda
1 ts Cinnamon
1 c Butter, soft
1/2 c Lt brown sugar
1 c Sugar
1 Egg
1 ts Vanilla
1 1/2 c Rolled oats
1 c Semisweet chocolate chips

Mix together flour, baking soda and cinnamon. Beat together buttter,
brown sugar and sugar at med speed til light and fluffy. beat in egg
and vanilla at low speed, beat in flour mixture til blended. fold in
oats and chips. cover with plastic wrap, chill for 1 hr. Preheat
oven to 350. Grease 2 baking sheets. Shape dough into 1″ balls. Place
cookies, 2″ apart on sheets. flatten each cookie slightly. Bake until
lightly browned around edges10-12 mins. use wire racks to cool.

Yields
48 Servings

Best Cookies From “mr. Food”

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Ingrients & Directions


1 c BUTTER, SOFTENED
1 c BROWN SUGAR
1 c SUGAR
2 ea EGGS
1 ts VANILLA
2 c FLOUR
2 1/2 c OATMEAL
1 ts BAKING POWDER
1 ts BAKING SODA
1/2 ts SALT
12 oz CHOCOLATE CHIPS
8 oz CHOCOLATE BAR, GRATED
1 1/2 c NUTS, CHOPPED (OPTIONAL)

IN A LARGE BOWL CREAM BUTTER AND SUGARS TOGETHER. MIX EGGS AND
VANILLA. MIX FLOUR, OATMEAL,BAKING POWDER, SODA AND SALT TOGETHER.
ADD REMAINING INGREDIENTS AND ROLL INTO SMALL BALLS, NO LARGER THEN A
PING PONG BALL. PLACE 2″ APART ON BAKING SHEET. BAKE AT 375 DEG F.
FOR 6 TO 7 MINUTES, FOR A MOIST AND CHEWY COOKIE.

Yields
24 Servings

Reindeer Cookies

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Ingrients & Directions


1 c Sifted powdered sugar
2 tb Whipping cream
1 ts Vanilla
12 Graham cracker squares (plus
-extras for breakage)
24 Mini-chocolate chips
12 Red cinnamon candies
12 Mini-pretzels, cut in half

Combine sugar, cream, and vanilla. Mix well and set aside. Cut graham
crackers diagonally in half using a gentle sawing motion with a serrated
knife (cutting in a firm motion will break the crackers). Spread a small
amount of frosting over the top side of a cracker half. Top with remaining
cracker half, placing cut sides opposite each other so two narrow ends meet
to form reindeer nose.

Spread a small amount of frosting to cover the top cracker. Gently press
chocolate chips on reindeer for eyes and cinnamon candy for nose. Add
pretzel halves for antlers. Repeat procedure for remaining ingredients. Let
dry on a wire rack. Makes 12.


Yields
12 Servings

Best Chocolate Chip Cookies

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Ingrients & Directions


1 c Margarine
3/4 c Brown sugar
3/4 c Sugar
2 Eggs
1 pn Vanilla powder
2 c Flour
1 ts Baking soda
1 ts Salt
2 c Chocolate chips

Cream butter and sugars. Beat in eggs. Combine dry ingredients.
Blend. Stir in chocolate chips. Bake at 375* for 12 minutes or until
soft in center.

Yields
40 Servings

Regal Oatmeal Chocolate Chip Cookies

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Ingrients & Directions


1 c IMPERIAL quarters; softened
1 c Dark brown sugar; packed
1 c Sugar
2 lg Eggs
1 ts Vanilla extract
1 1/2 c Flour
1 ts Baking soda
1/2 ts Salt
3 c Quick-cooking oats; uncooked
12 oz Chocolate chips

Preheat oven to 375 degrees. In a large bowl, beat Imperial until light.
Add sugars; beat until fluffy. Add eggs and vanilla, beat well. Add flour,
baking soda and salt; mix well. Stir in oatmeal and chocolate chips until
thoroughly combined. Drop by rounded tablespoonfuls onto a cookie sheet.
Bake 10 to 12 minutes or until cookies are just set. Do not overbake.


Yields
60 Servings

Grand Finale Cheesecake

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Ingrients & Directions


1 SYMPHONY milk chocolate bar 2 tb HERSHEY’S cocoa
-or milk chocolate bar with 1/8 ts Salt
-almonds & toffee chips, 2 Eggs
-broken into pieces (7 oz) 1 ts Vanilla extract
4 pk Cream cheese, softened (3oz) Whipped cream (opt)
1/2 c Sugar

-ALMOND CRUST-
3/4 c Graham cracker crumbs 2 tb Sugar
2/3 c Chopped slivered almonds 1/4 c Butter or margarine, melted

Heat oven to 325’F. In small microwave-safe bowl, place chocolate.
Microwave at HIGH (100%) 1 minute or until chocolate is melted and
smooth when stirred. In large mixer bowl, beat cream cheese until
fluffy. Stir together sugar, cocoa and salt; blend into cream cheese
mixture. Add eggs and vanilla; beat until well blended. Add melted
chocolate; beat just until blended. Pour into prepared ALMOND CRUST.
Bake 35-40 minutes or until almost set. Remove from oven to wire
rack. With knife, loosen cake from side of pan. Cool completely;
remove side of pan. Refrigerate several hours before serving. Garnish
with shipped cream, if desired. Cover; refrigerate leftover
cheesecake.

ALMOND CRUST: In medium bowl, stir together graham cracker crumbs,
almonds and sugar. Stir in melted butter or margarine. Press mixture
onto bottom and up side of 8″ springform pan or round pan with
removable bottom.

Yields
8 servings

Mo Cookies

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Ingrients & Directions


1 lb Butter (Softened)
1 1/2 c Sugar
2 c Brown Sugar
3 ea Eggs
2 ts Vanilla
1 1/2 ts Salt
1 1/2 ts Baking Soda
6 c Flour
2 c Chocolate Chips
2 c Nuts (Your Choice)

Mix together butter, sugar, borwn sugar until well creamed. Add eggs,
vanilla, salt and baking soda and mix well. Start adding flour a
little at a time until all is in. The batter will be pretty stiff
while adding the last 2 cups! (Using the hands is ok) Add chips and
nuts now. Drop spoonfuls onto ungreased cookie sheet. Leave room for
the cookie to spread out. These get big. Bake 10-12 minutes at 350
degrees. Enjoy!

Yields
72 Servings

West Haven Chocolate Cake

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Ingrients & Directions


8 oz Dates; Pitted, Chopped
1 ts Baking Soda
1 c ;Boiling Water
1 3/4 c Flour; Unbleached, Sifted
2 tb Cocoa; Baking
1/2 ts Salt
1 c Shortening; Vegetable
1 c Sugar
2 Eggs; Large
6 oz Semisweet Chocolate Chips
1/2 c Walnuts; Chopped

Combine dates, baking soda, and boiling water in a small bowl. Cool to room
terperature. Sift together the flour, cocoa, and salt; set aside. Cream
the shortening and sugar together in a mixing bowl until light and fluffy,
using an electric mixer at medium speed. Add eggs, one at a time, beating
well after each addition. Blend in date mixture. Then stir in dry
ingredients. Pour into a greased 13 x 9 x 2-inch baking pan. Bake in
preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool
in pan on rack. Cut into squares and serve with a scoop of vanilla ice
cream on top.

Yields
16 Servings

Mistletoe Mint Cookies

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Ingrients & Directions


3/4 c Margarine
1 1/2 c Brown sugar firmly packed
2 tb Water
2 c Chocolate chips
2 ea Eggs
2 1/2 c Flour
1 1/4 ts Baking soda
1/2 ts Salt
12 oz Andres mint candy (2 boxes)

Melt margarine, add chips and stir until partially melted. Remove
from heat and stir until chips are completely melted. Pour into large
bowl. Add brown sugar and water and cool slightly.

At high speed, beat in eggs one at a time. Reduce to low speed and
add dry ingredients. Stir until blended. Chill dough.

When ready to bake, line cookie sheets with foil. Preheat oven to 350
degrees. Roll dough into very small balls (about 1/2 teaspoon per
ball). Place 2 inches apart and bake for 10 minutes.

Remove from oven and while cookies are still on pan, place half a
candy piece on each cookie. Remove to waxed paper, wait about a
minute and swirl the candy pieces across top of cookie.


Yields
1 Batch

West Haven Cake

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Ingrients & Directions


3/4 lb Dates; cut in half
1 c Hot water
1 ts Soda
1 c Sugar
1/2 c Shortening
1/4 ts Salt
2 Eggs; beaten
1 ts Vanilla
1 3/4 c Flour
1 ts Cocoa
1/2 c Pecans; whole
1 Chocolate chips; small pack
-ge

Over dates, pour hot water with soda. Let cool. Cream
sugar and shortening. Add dates and salt. Add eggs,
vanilla and flour sifted with cocoa. Pour in 9 x 13″
pan. Sprinkle pecans and chocolate chips over dough in
pan. Bake 40 minutes in moderate (350 degree) oven.
Serve with whipped cream or ice cream, if desired.

From

Yields
1 Servings