When I came across this picture, it made me laugh. Around our house, whenever the last of the cookies are gone in the cookie jar, everyone blames a different person for eating them all.
PEANUT BUTTER COOKIES
My grandpa always used to say at his house, "The Cookie Monster must have gobbled up all the cookies in the cookie jar." Even though it was him. He used to take his peanut butter cookies into a bowl of milk and eat it like cereal.
These are some of my favorite home-made cookie recipes.
PEANUT BUTTER COOKIESIngredients
• 1/2 cup butter, softened• 1/2 cup peanut butter• 1/2 cup sugar• 1/2 cup packed brown sugar• 1/2 teaspoon baking soda• 1/2 teaspoon baking powder• 1 large egg• 1/2 teaspoon vanilla• 1 1/4 cups all purpose flour• 1/2 Teaspoon ground black pepper• granulated sugar
• 1/2 cup butter, softened• 1/2 cup peanut butter• 1/2 cup sugar• 1/2 cup packed brown sugar• 1/2 teaspoon baking soda• 1/2 teaspoon baking powder• 1 large egg• 1/2 teaspoon vanilla• 1 1/4 cups all purpose flour• 1/2 Teaspoon ground black pepper• granulated sugar
Directions
In a large mixing bowl, beat the butter and peanut butter on high speed for 30 seconds. Add the sugar, brown sugar, baking soda and baking powder. Mix until combined, scraping the sides of the bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour. Cover and chill dough until easy to handle, approximately 1 hour.
In a large mixing bowl, beat the butter and peanut butter on high speed for 30 seconds. Add the sugar, brown sugar, baking soda and baking powder. Mix until combined, scraping the sides of the bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour. Cover and chill dough until easy to handle, approximately 1 hour.
Shape dough into 1 inch balls. Roll balls in granulated sugar and place balls 2 inches apart on an ungreased cookie sheet. Flatten the dough balls by using a fork to make a criss cross pattern on the cookies. Bake in a 375 degree oven for 7 to 9 minutes or until bottoms are lightly brown. Cool cookies on a wire rack.
SNICKERDOODLE COOKIESIngredients
• 1/2 cup butter, softened• 1 cup sugar• 1/4 teaspoon baking soda• 1/4 teaspoon cream of tartar• 1 large egg• 1/2 teaspoon vanilla• 1 1/2 cups all purpose flour• 4 Tablespoons granulated sugar• 1 1/2 teaspoons cinnamon
• 1/2 cup butter, softened• 1 cup sugar• 1/4 teaspoon baking soda• 1/4 teaspoon cream of tartar• 1 large egg• 1/2 teaspoon vanilla• 1 1/2 cups all purpose flour• 4 Tablespoons granulated sugar• 1 1/2 teaspoons cinnamon
Directions
Preheat oven to 375 degrees. In a mixing bowl, beat the butter on medium speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour. Cover with plastic wrap and chill for 1 hour.
Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are beautifully golden. Transfer cookies to a wire rack to cool.
Preheat oven to 375 degrees. In a mixing bowl, beat the butter on medium speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour. Cover with plastic wrap and chill for 1 hour.
Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are beautifully golden. Transfer cookies to a wire rack to cool.
OATMEAL COOKIES
Ingredients
• 2/3 cup sugar• 2/3 cup packed brown sugar• 1/2 cup butter, softened• 1/2 cup butter shortening• 1 teaspoon baking soda• 1 teaspoon ground cinnamon• 1 teaspoon vanilla• 1/2 teaspoon baking powder• 1/2 teaspoon salt• 2 large eggs• 3 cups old fashioned or quick cooking oats• 1 cup all purpose flour• 1 cup raisins
• 2/3 cup sugar• 2/3 cup packed brown sugar• 1/2 cup butter, softened• 1/2 cup butter shortening• 1 teaspoon baking soda• 1 teaspoon ground cinnamon• 1 teaspoon vanilla• 1/2 teaspoon baking powder• 1/2 teaspoon salt• 2 large eggs• 3 cups old fashioned or quick cooking oats• 1 cup all purpose flour• 1 cup raisins
Directions
Preheat oven to 375 degrees. Mix all ingredients, except oats, flour and raisins, in a large bowl. Stir in oats, flour, and raisins. Drop dough by rounded tablespoonfuls 2 inches apart onto an ungreased cookie sheet. Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to a wire rack for cooling. The cookies will overcook if left on cookie sheet.
Preheat oven to 375 degrees. Mix all ingredients, except oats, flour and raisins, in a large bowl. Stir in oats, flour, and raisins. Drop dough by rounded tablespoonfuls 2 inches apart onto an ungreased cookie sheet. Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to a wire rack for cooling. The cookies will overcook if left on cookie sheet.
3 comments:
I dont think i have ever had a snicerdoodle cookie before. I might just have to try that recipe. Thanks for sharing these recipes.
i only like chocolate chip cookies.
i buy cookies instead of make them. its boring making food.
Post a Comment