Rolo chocolate/caramel cookies (Laura Brown)

2 1/2 c. flour
3/4 c. cocoa
1 tsp. baking soda
1 c. sugar
1 c. brown sugar, packed
1 c. butter, softened
2 tsp. vanilla
2 eggs
Rolo candies

Beat sugars, butter, eggs and vanilla. Add flour, cocoa and soda. Shape 1 tablespoon of dough around each Rolo.Bake at 350°F for 5 to 7 minutes. Let set 2 minutes before removing from pan. Sprinkle with sugar or drizzle with melted white chocolate
Makes A LOT if you make them tiny

No Bake Cookies

1, 3/4 cup white sugar

1/2 cup milk

1/2 cup butter

4 tblsp unsweetened cocoa powder

1/2 cup crunchy peanut butter

3 cups quick cooking oats

1 tsp vanilla extract

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1, 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

Chocolate Chip Cookies (Amber Hanks)

4 and a 1/2 cups flour

2 tsp baking soda

2 tsp salt
mix the dry ingredients in medium bowl and set aside

in a Large bowl, mix:

1 and a 1/2 cups white sugar

1 and a 1/2 cups brown sugar

2 cups crisco butter

4 eggs

2 tsp vanilla

Mix in dry ingredients with mixer on high
then stir in 1,1/2 bags choc chips (about 11.5 oz or 2, 1/2 cups)

Bake at 375 degrees for 9-11 minutes

Make about 70 cookies (great for sharing or freezing half the cookie dough for another time)
THESE ARE TRULY THE BEST CHOCOLATE CHIP COOKIES OUT THERE!!!

Cream Cheese Frosting

4 oz cream cheese, softened

1/4 cup butter, softened

1, 1/2 cup powdered sugar

1 tsp vanilla

1/8 tsp salt

frosting is to frost sugar cookies

Pumpkin Chocolate Chip Cookies

This recipe makes REALLY moist pumpkin cookies!

This recipe is also DOUBLED

29 oz can pumpkin

2 cups white sugar

1 cup vegetable oil

1/2 cup vanilla yogurt (optional)

2 eggs

4 cups flour

4 tsp baking powder

2 tsp cinnamon

1/2 tsp pumpkin pie spice

1/2 tsp nutmeg

1 tsp salt

2 tsp baking soda (diluted in milk)

2 tsp milk

2 tbsp vanilla extract

3 cups semisweet chocolate chips (1 bag)

Mix pumpkin, sugar, oil, yogurt and the egg until well blended. In a seperate bowl, stir together flour, baking powder, and the rest of the spices. Disolve baking soda with the milk and stir in. Slowly stir in flour mixture to pumpkin mixture and mix well. Add vanilla and chocolate chips.

Drop large spoonfuls on a greased cookie sheet. Bake at 350 degrees for 11-13 minutes. Cool and enjoy.

Pumpkin Chocolate Chip Cookies (Amber Hanks)

Soooooo Good and MOIST!

These amounts are doubled:

1 cup butter or margarine, softened

3 cups granulated sugar

2 eggs

29 oz can pumpkin

1/2 cup of sour cream (or vanilla yogurt)

2 tsp vanilla

5 cups flour

2 tsp baking powder

2 tsp baking soda

1 tsp salt

2 tsp nutmeg

2 tsp cinnamon (or 3 tsp pumpkin pie spice)

2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. In a large mixing bowl, cream together the butter and sugar using medium speed of an electric mixer. Beat in the egg, pumpkin, sour cream and vanilla; set aside. In a separate bowl, mix the flour, baking powder, baking soda, salt and spices. Add the dry ingredients to the creamed mixture a little at a time, beating until well combined. Stir in the chocolate chips. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 350 degrees for 15 minutes or until edges are golden brown.

Grandma's Sugar Cookies & Frosting

Mix together:

2 cups sugar

1 cup butter (2 cubes), softened

2 eggs

1 cup milk

Add:

Dissolve 1 tsp baking soda into 1/8 cup hot water

1 tsp almond extract

5-5, 1/2 cups flour

1/2 tsp salt

2 tsp baking powder

When rolling out the dough, you will need to use about 1/2 cup more flour

Roll out THICK!!! Then use cookie cutters to slice into desired shapes

Bake 9-10 minutes for medium-large cookies

Bake 8-9 minutes for small cookies

375 degrees.

Makes about 25-30 cookies

FROSTING:

1 (8oz) pkg cream cheese

1 cube butter (softened)

4-5 cups powdered sugar

pinch of vanilla

food coloring of you choice (add 1 drop at a time)

Put in fridge when not using.

Halloween shapes:

(Before baked)

(After)

Soft Ginger-Pumpkin Cookies with Browned Butter Frosting (Utah Deal Diva)

1 cup packed brown sugar
3/4 cup butter (I used butter flavored Crisco!}
3/4 cup pumpkin puree
1 egg
2 1/2 cups flour
1 tsp baking soda
1 tsp ground ginger {I used 1/2 tsp fresh grated ginger I had left over from another recipe and the other half ground ginger.}
1/4 cup chopped crystallized ginger {I omitted this and my cookies still had plenty of ginger flavor!}
1 tsp cinnamon {my addition}
1/2 tsp vanilla {my addition}
Frosting

1/3 cup butter {do not use margarine!}
2 cups powdered sugar
1 tsp vanilla
2-4 TBSP milk
Preheat oven to 375 degrees. In a large bowl combine brown sugar, ginger, the 3/4 cup butter, pumpkin and egg. Beat with a mixer until well blended. Add remaining ingredients to form soft dough. Refrigerate for about 20 minutes so that your cookies will have more shape. Roll into 1-inch balls and flatten slightly on tray. Bake 7-10 minutes or until lightly golden brown. {The cookies don't spread much at all, so I ended up baking about 20 on a tray!} Remove from tray immediately and place on cooling rack.

In a small saucepan, heat the 1/3 cup butter over medium heat, stirring constantly. Cook until butter turns a nice golden brown. It took mine about 5 minutes and when it turned, it turned very suddenly. Remove from heat. Add in remaining ingredients, stirring until frosting is smooth and spreadable. Let cookies cool for about 20 minutes before frosting. Enjoy!

Kisses Peanut Butter Cookies

These are sooo good! They are very soft the next day too!

Tyson's family LOVED these!!!

Hershey's kisses (any kind you desire)

1/2 cup shortening

3/4 cup Peanut Butter

1/3 cup white sugar

1/3 cup packed brown sugar

1 egg

2 tblsp milk

1 tsp vanilla

1, 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

sugar to roll into

Preheat oven to 375. Remove wrappers from chocolates. Beat shortening and peanut butter in large bowl. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. In separate bowl, stir together flour, baking soda and salt. Gradually beat into sugar mixture. Scoop cookie dough with small ice cream scooper to shape and roll into sugar. Place on ungreased cookie sheet. Bake 8-10 minutes or until lightly browned. IMMEDIATELY press a chocolate kiss into center of each cookie. Remove from cookie sheet to cool completely. Makes about 3-4 dozen cookies.

Cranberry White Chocolate Chip Cookies (Heidi Maxfield)

SO EASY and DIFFERENT

DELICIOUS!

1 white cake mix

1/4 cup flour

1/4 cup water

1/2 cup oil

1 egg

1/2 cup cranberries (I used craisons)

1/2 cup macadamia nuts (optional)

1/2 cup white choc chips

Mix ingredients together. Bake at 350 degrees for 13 minutes, or until edges are starting to turn golden and top is not shiny anymore.

Chewy Oatmeal Cookies (with raisins and walnuts or choc chips)

Chocolate Chip Oatmeal

Oatmeal Raisin

I got this Recipe from Heidi, mmm...mmm...

Preheat oven to 325.

Mix until fluffy:
1 cup salted butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
Add one at a time:
2 eggs
Add:
2 teaspoons vanilla extract
Mix together and add:
1 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon salt
By hand, stir in:
3 cups quick oats
1 cup chopped walnuts
1 cup golden raisins (or substitute for chocolate chips if you prefer)

Bake for 13 minutes in preheated oven. Remove and let cool on pan for 5-10 minutes, then cool completely on wire racks (or eat warm!)

Oatmeal Choc Chip Cookies (Susanna Steuer)

These are my absolute FAVORITE!

1 cup brown sugar
3/4 cup white sugar
1 cup margarine
2 eggs
1 tsp vanilla
2 cups flour
2 cups 1-minute oats
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1, 1/2 cups semi-sweet choc chips

Cream together sugars and margarine. Add eggs and vanilla. In a separate container, combine the dry ingredients (except the chocolate chips) and then gradually add them to the sugar mixture. Blend well. Add the chocolate chips and stir in to blend. Drop by tablespoons onto a baking sheet and bake at 400 degrees for 6-8 minutes (I bake for 7-7,1/2 min). Cookies should look slightly unbaked in the center when you take them out. VERY IMPORTANT: Remove from the oven and let cool for 1 minute and then remove and let cool on wax paper or foil. I like to use parchment paper. Very best when right out of the oven!

Best Chocolate Chip Cookies (Heidi Maxfield)

7/8 Cup salted butter (1 3/4 stick), softened
3/4 Cup white sugar
3/4 Cup brown sugar, packed
1 egg

1 tsp vanilla
2 1/2 Cup all-purpose flour, bleached preferred
1 tsp baking soda
1/2 tsp salt
1-1,1/2 Cups chocolate chips
Preheat oven to 375 degrees. Grease cookie sheets. Cream butter and sugars. Add egg and vanilla; mix well. Add soda and salt; mix well. Add flour; mix well by hand or use a dough hook. Add chocolate chips and combine until evenly distributed. Make dough into small balls (approximately 1 1/2 inches in diameter). Bake at 375 degrees (conventional oven temperature) until golden brown and no longer wet on top. Approximately 8-10 minutes. Makes about 2 dozen plus cookies.

German Chocolate Oatmeal Cookies (Krista Christensen)

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 tsp vanilla
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder

1 1/2 cup oatmeal
2 cups flour
3 cups chocolate chips
2 cups coconut
1 cup chopped pecans

Preheat oven to 375 degrees. Melt 1 cup chocolate chips in microwave for 2-4 minutes @ 50% power, stir until smooth. Cream butter and both sugars. Add eggs, vanilla, salt, baking soda, baking powder, and melted chocolate. Beat until light and fluffy. Measure oatmeal and blend in blender until fine. Add blended oatmeal and flour to mixture, mix well. Stir in remaining chocolate chips (or a little less), coconut, and pecans. Roll into 2 inch balls and place 2 inches apart on cookie sheet. Bake at 375 for 10-12 minutes. Makes about 3 dozen cookies.