MALTED CHOCOLATE CHIP COOKIES

This is a great Pioneer Woman recipe! The cookies stay moist and chewy.

Ingredients:

1 C butter, softened (2 sticks)

3/4 C. light brown sugar

2 eggs

2 tsp. vanilla

1/2 C. malted milk powder

2 C all-purpose flour

1 1/4 tsp. baking soda

1 1/4 tsp. salt

1 bag (12 oz.) milk chocolate chips

Directions:

Preheat oven to 375 degrees.

Cream butter and sugars, then add eggs, vanilla and malted milk until combined. Sift or mix together flour, baking soda and salt. Add to mixture, stirring with wooden spoon until just combined. Add chocolate chips and stir in gently.

Drop by spoonful onto cookie sheet and bake for 10 to 12 minutes (these will flatten out, so give them plenty of room).

CORRIE'S GRANOLA BARS

These are so yummy (even with raisins)! Makes a great snack or breakfast...great on a trip!
(and don't tell your kids...but they are healthy too!)

Ingredients:
2 C. oats
1 C. flour*
3/4 C. brown sugar*
3/4 C. raisins or dried fruit (I usually use a mixture of several, or whatever I have on hand)
1/2 tsp. salt
1 tsp. cinnamon
1/2 C. walnuts (opt.)
1/2 C. melted butter
1/2 C. honey
1 egg
2 tsp. vanilla
1 T. milled flaxseed (opt.)

*you can use white-wheat flour or half whole-wheat flour and can cut back on the sugar some...just don't overbake them or they will be too dry with these changes!

Directions:
Mix all ingredients together and place in a greased jelly roll pan, forming a flat square loaf (about an inch tall, don't touch the sides of pan). Mixture will be dense and gooey. Bake at 300 degrees for about 30 minutes. Let bars cool completely before cutting into squares or rectangles. Bars will be chewy. Enjoy!

thanks Corrie Sides!

SUGAR COOKIES...Best Ever!

these are my favorite sugar cookies! (I think it is the almond flavor that I love)

Ingredients:
1 ½ C. powdered sugar, sifted (confectioner’s sugar)
1 C. butter
1 egg
1 tsp. vanilla
½ tsp. almond extract flavoring
2 ½ C. flour
1 tsp. baking soda
1 tsp. cream of tartar

Directions:
Mix sugar and butter together. Add egg, flavorings; mix thoroughly. Measure flour by dipping method or by sifting. Stir dry ingredients together and blend in. Refigerate 2-3 hours. Then divide dough in half and roll out to 3/16 inches thick on lightly floured pastry cloth or surface and cut in desired shapes. (or roll dough into balls and slightly press down). Place on lightly greased cookie sheet. Bake 7-8 minutes, or until delicately golden. Makes about 5 dozen cookies.

Icing:

1 C. powdered sugar, sifted
¼ tsp. salt
½ tsp. vanilla (or almond flavoring)
1 ½ T. cream (aprx.)

Stir together ingredients, adjusting cream to get desired consistency. Can tint icing with food coloring. Spread on completely cooled cookies.

from Nikki Byrd

SNICKERDOODLES

Uncle Charlie's favorite!

Indredients:
1 C. Crisco
1 C. butter or margarine
3 C. sugar
4 eggs
5 ½ C. sifted all-purpose flour
4 tsp. cream of tartar
2 tsp. baking soda
½ tsp. salt
6 T. sugar
6 T. cinnamon

Directions:
Cream together shortening, margarine, and sugar. Add eggs. Beat until fluffy. Sift together flour, cream of tartar, baking soda, and salt. Add to creamed mixture. Shape into balls the size of walnuts. Mix 3 tablespoons sugar and cinnamon in small bowl. Roll balls in sugar mixture. Place on ungreased baking sheet 2 inches apart. Bake at 375 degrees for 10-12 minutes.

from Aunt Joy Cleek

SHORTBREAD

simple, but delicious!

Ingredients:
½ lb. butter
½ C. powdered sugar
2 C. flour

Directions:
Mix with pastry cutter. Flatten on ungreased sheet (12” pizza pan size). Flute edges with fork and prick entire surface. Chill about 30 minutes. Bake at 375 degrees for 5 min. and then at 300 degrees for 25-30 min. Cut while hot and sprinkle with sugar.

from Lori Stutler

OATMEAL COOKIES

A Stovall / Jacoby family favorite (especially Pam Paw)! The secret is in the Old Fashioned oats and using real Mexican vanilla!

1 C. Crisco*
1 C. sugar
1 C. brown sugar
2 eggs
1 tsp. vanilla
1 1/2 C. flour
1 tsp. baking soda
1/2 tsp. salt
2 1/2 C. Old fashioned oats
1/2 C. pecans, broken into pieces

*sometimes I use half butter, half Crisco

Directions:
Mix Crisco, sugar, brown sugar, eggs, and vanilla until creamy. Add flour, baking soda, salt, oats, and nuts. Bake at 350 for 8-10 min.

love you Granny Lee Lee!

MRS. FIELD’S $250 COOKIES

Ingredients:
2 C. butter
2 C. sugar
2 C. brown sugar
4 eggs
2 tsp. vanilla
4 C. flour
5 C. oats (Old Fashioned)
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
24 oz. chocolate chips
1-8oz. Hershey bar, grated
3 C. chopped nuts (pecans or walnuts)

Cream butter and sugars. Add eggs and vanilla. Mix in remaining dry ingredients. Add chocolate chips, Hershey bar and nuts. Place golf ball-sized cookies 2” apart on ungreased cookie sheet. Bake at 375 degrees for 6-8 minutes. Makes 112 cookies. (can half recipe or freeze part of dough)

MAGIC BARS

easy...especially if you buy the graham cracker crumbs instead of crushing them yourself!

Ingredients:
½ C. butter, melted
1 ½ C. graham cracker crumbs (1 pkg.)
1 C. chopped nuts
1 C. (6 oz.) chocolate chips
1 1/3 C. flaked coconut
1-14 oz. can Eagle Brand milk

Directions:
Mix melted butter and graham cracker crumbs together and press into 9x13-inch pan. Layer ingredients in order shown, ending with milk. Bake at 350 degrees for 25 minutes or until lightly brown. Cool 15 minutes before cutting.

GIANT GINGER COOKIES

Ingredients:
1 C. (2 sticks) butter
½ C. Crisco
2 C. sugar
2 eggs
½ C. molasses
4 ½ C. flour
4 tsp. ground ginger
2 tsp. baking soda
1 ½ tsp. ground cinnamon
1 tsp. ground cloves
¼ tsp. salt
¾ C. coarse (or granulated) sugar

Directions:
In medium mixing bowl, sift flour, ginger, soda, cinnamon, cloves and salt together and set aside. In large mixing bowl, beat butter and Crisco until soft. Gradually add sugar, then eggs, then molasses, continuing to beat with each addition. Add flour mixture half at a time and stir until well combined. Using a ¼ C. ice cream scoop, shape dough into 2” balls. Roll in coarse sugar. Place on ungreased cookie sheet about 2 ½” apart. Bake at 350 degrees for 12-14 minutes. Makes 25 (4”) cookies. Do not overbake.