Cup O Cookie Food

ONE CUP OF EVERYTHING COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees.
• In one large bowl, cream together butter and both sugars.
• Add eggs and vanilla, mix until blended.
• Add peanut butter and mix again until blended.
• Add in oatmeal, flour, coconut. Mix until blended.
• Add in chocolate, nuts and dried fruit, then mix until blended.
• Drop by spoonfuls onto a cookie sheet (12 to each pan).
• Bake for 12-15 minutes at 350 degrees.
• For softer cookies, take out of the oven after around 12 minutes. The cookies will appear slightly under baked. Loosen with a spatula and transfer immediately to a rack for cooling.
• For crispy cookies, take out of the oven after around 15 minutes. Cookies will be darker around the edges. Loosen with a spatula. Let cookies rest on baking sheet for one additional minute before transferring to a rack for cooling.

CUP OF EVERYTHING COOKIES

Steps:

• Cream together the butter and the sugars. Mix in the oil and the flour. Add in oatmeal, crispy rice cereal, coconut, nuts, vanilla, salt, baking soda, cream of tartar, eggs and chocolate chips. Mix until well blended.
• Drop by teaspoons or tablespoons on a greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10 - 15 minutes.

CHOCOLATE CHIP COOKIES

Steps:

• Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
• Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
• Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
• Store cookies in a tightly sealed container for up to 5 days.
• For a Rocky Road Bar:
• Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.

10-CUP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until blended. Beat in eggs. In another bowl, whisk flour, baking soda and baking powder; gradually beat into creamed mixture. Stir in chocolate chips, oats, coconut, pecans and raisins., Drop dough by tablespoonfuls 3 in. apart onto greased baking sheets. Bake until golden brown, 12-15 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.

CUP 'O JOE CHOCOLATE COOKIES

Steps:

• Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350 degrees F.
• In large bowl, mix cocoa, espresso powder and cream with wooden spoon until well blended. Crumble cookie dough into cocoa mixture; stir until well blended.
• Shape dough into 30 balls; place 2 inches apart on ungreased cookie sheets. Using bottom of drinking glass, flatten balls into 1 1/2-inch rounds. Press thumb into center of each round to make indentation. Fill each indention with 1/2 teaspoon of the chocolate chips.
• Bake 9 to 13 minutes or until edges of cookies are set. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes.

1 CUP COOKIES

Steps:

• Preheat oven to 350.
• Blend together the first 3 ingredients.
• Add the next 3 ingredients and mix well.
• Add the next 3 ingredients and mix well.
• Mix in the last 4 ingredients.
• Place on cookie sheet by the tablespoon.
• Bake for 12 minutes.

JELL-O® BERRY COOKIE CUPS

Steps:

• Mix yogurt and dry gelatin mix in medium bowl until blended.
• Stir in COOL WHIP.
• Layer yogurt mixture, berries and cookies in 6 dessert dishes.

NO-BAKE COOKIE DOUGH CHOCOLATE CUPS RECIPE BY TASTY

Steps:

• In a large bowl, beat together butter and brown sugar.
• Mix in cream cheese and white sugar until well combined.
• Add flour, baking soda, salt, and vanilla until dough is formed.
• Stir in mini chocolate chips.
• Roll cookie doughs into small balls and set aside.
• In a small microwave-safe bowl melt chocolate chips. (Microwave for 60 seconds, check and stir every 15 seconds.)
• Line a muffin tin with lining cups. Spoon the melted chocolate into the bottom of each muffin cup.
• Place the cookie dough balls (slightly flattened) on top of the melted chocolate. Pour the remaining melted chocolate over the cookie dough balls. Gently shake the muffin tin to even out the chocolate.
• Chill in the fridge for at least 30 minutes.
• Enjoy!

LOTS O' COOKIES

Steps:

• Preheat oven to 350 degrees F. Grease cookie sheets.
• In a large bowl, cream sugars, butter and shortening. Beat in eggs and vanilla until well blended.
• Mix in sifted flours, salt and baking soda and stir well.
• Stir in remaining ingredients.
• Drop in teaspoon size balls on greased baking sheet about 2 inches apart. Bake 8 minutes or until edges are brown.