Maypo Cookies Food

CHOCOLATE CHUNK MAYO COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, cocoa, baking soda and salt in a medium bowl. Set aside.
• Cream the butter and both sugars with an electric hand mixer on medium speed (fit a stand mixer with the paddle attachment) until fluffy and pale brown, 2 to 3 minutes. Beat in the mayonnaise, vanilla and egg until fluffy and combined, about 30 seconds. Add the flour mixture and beat on low speed until mostly combined, then add all but 1/4 cup of the chopped chocolate. Stir by hand until completely combined and there is no dry flour visible.
• Place 5 dough scoops onto each prepared baking sheet using a 1/4 cup ice cream scoop, spacing them 2 to 3 inches apart. Divide the remaining chopped chocolate between the scoops, pressing a little into the top of each one (see Cook's Note).
• Bake until the cookies are browned and just set on top, but still very soft, 10 to 12 minutes. Let the cookies cool on the baking sheet for 10 minutes. Serve warm or room temperature. Store in an airtight container at room temperature for up to 5 days.
• Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
• This dough is great for freezing for up to 6 months. Freeze on the baking sheet until firm and then transfer to a resealable bag. Bake from frozen for 12 to 14 minutes.

MAYPO COOKIES

Steps:

• Cream 1 cup shortening.
• Beat in: eggs, brown sugar, and white sugar.
• Add flour, salt, soda dissolved in 1 T hot water.
• Stir in: Maypo, vanilla, nuts, butterscotch and/or chocolate chips.
• Bake at 350 for 12 minutes on an ungreased cookie sheet.

MAPLE OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, syrup and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and raisins. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks.