More Cookie Exchange Recipes

If you missed the cookie exchange I'm sharing these wonderful chocolate cookie recipes. One is no baking and one fast and easy....great to get the kids involved...all delicious!

No-bake Choco Oatmeal Cookies (shared by Dorothy Lineberger)
1 c. soft butter
1 c. powdered sugar
1 t. vanilla
2 T. warm water
4 T. cocoa
2 1/2 c. uncooked oats
Cream butter and sugar together. Add cocoa, vanilla, water, and oatmeal. Roll batter into small balls and place on ungreased cookie sheet, approx. 12 to a sheet. Flatten slightly with your hand and dust with powdered sugar. Let them remain until firm and set about 30 min., remove and store.

Boiled Cookies (shared by Loreta Durham)
1/2 c. butter
2 c. sugar
1/2 c. cocoa
1/2 c. evaporated milk
1 t. vanilla
3 c. instant oatmeal
(1/2 c. crunchy peanut butter or 1 c. chopped nuts is optional)
Melt butter in saucepan over medium heat. Combine sugar, cocoa and milk. Stir into melted butter and bring to a boil then boil 1 minute while stirring. Remove from heat and stir in oats, vanilla and peanut butter or nuts. Drop by teaspoon on waxed paper. 3-4 dozen

Double Chocolate Chip Cookies (shared by Gwyn Weatherford)
1 c. soft butter
1 1/2 c. creamy peanut butter
2 1/2 c. packed brown sugar
2 large eggs
1 egg white
1/2 c. sour cream
2 t. vanilla
3 1/2 c. bread flour
1 T. baking soda
1/2 t. salt
2 c. semisweet chocolate chips
1 c. mini semisweet chips
1 c. coconut
Beat butter and peanut butter until creamy. Add brown sugar, beat till creamy. Beat in eggs and egg white, sour cream and vanilla. Combine dry ingredients and gradually add until combined. Mix in chips and coconut. Drop by heaping teaspoons, 2" apart onto ungreased baking sheets. Bake 10-15 min. or until lightly browned. Let cool on pans 2 minutes then remove and cool on racks. Store airtight up to one week.

Brownie Cookies (shared by Mabel Hall)
2 pkgs. German Chocolate squares (such as Bakers brand)
1 T. butter
2 eggs
3/4 c. sugar
1/4 c. flour
1/4 t. each baking powder, cinnamon and salt
1/2 t. vanilla
3/4 c. chopped pecans
Melt butter with chocolate in a bowl over another bowl of hot water. Beat eggs until foamy then add sugar 2 T. at a time, beat until thick (5 min.) Blend in chocolate. Add flour and other dry ingredients, then vanilla and nuts. Drop by teaspoonsful and bake at 350 degrees till lightly set.

Meringue Cookies

More recipes from the cookie exchange. Lots of folks are changing their eating habits in this new year. Meringue cookies are almost zero fat so you may want to consider these recipes if you are cutting fat intake. Here are three variations of wonderful meringue cookies.

Forgotten Cookies (shared by Margaret Durham)
3 egg whites at room temp.
3/4 c. sugar
1/8 t. cream of tartar
6 oz. minature chocolate chips
Preheat oven to 400 degrees. Beat egg whites until frothy, slowly add sugar mixed with cream of tartar beating until very stiff.
Mix in chips and drop by teaspoonfuls on a cookie sheet lined with parchment paper. Turn oven off and put in cookies, leave at least 3 hrs. or overnight. Makes 3-4 dozen.
May substitute coconut, finely chopped pecans or well drained Maraschino cherries.

Chocolate Pecan Meringues (shared by Beth Ausbrooks)
4 egg whites at room temp.
1/4 t. cream of tartar
1/4 t. vanilla
1 c. sugar
1/4 t. salt
1/3 c. mini semi-sweet chocolate chips
1/3 c. finely chopped pecans
Preheat oven to 225 degrees. Beat first 3 ingredients at high speed until foamy. Gradually add sugar and salt, beating until very stiff. Gently fold in chips and nuts. Drop by teaspoonfuls 1" apart on parchment lined baking sheets. Bake at 225 degrees for one hour placing one pan on middle rack and one on lower rack. Switch pans and bake another 45 min. until cookies are dry but not brown. Cool completely and store in air tight containers up to one week. 3-4 doz.

Surprise Meringues (shared by Shannon Vickers)
3 egg whites
1/8 t. cream of tartar
3/4 c. sugar
1/8 t. salt
1 t. vanilla
1 c. miniature semisweet chocolate chips
1/4 c. chopped pecans or walnuts
Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar with salt and vanilla beating until stiff peaks form and sugar is dissolved, about 5-8 minutes. Fold in chips and nuts. Drop by teaspoonfuls onto greased baking sheets. Bake at 300 degrees for 30 min. or until lightly browned. Cool on sheets and store in an airtight container. Yield: 4 doz.

Chocolate Chunk Walnut Cookies

2 1/4 c. flour
1 t. baking soda
1 t. salt
1 c. soft butter
3/4 c. sugar
3/4 c. brown sugar
1 T. vanilla
2 large eggs
1 3/4 c. chocolate chunks
1 c. chopped walnuts

Combine dry ingredients and set aside. Beat sugars, butter and vanilla until creamy. Add eggs one at a time beating well after each one. Gradually mix in flour mixture, mix in chocolate and nuts. Drop by tablespoons full on ungreased baking sheet. Bake at 375 for 9-11 minutes. Let cool on baking sheets for 2 minutes then remove to cooking racks.

Makes about 5 dozen. Submitted by Frances Kersey

Oatmeal Thumbprint Cookies

2 sticks soft butter or margarine

1 c. packed brown sugar

1/2 c. sugar

2 eggs

1 t. vanilla

Beat together butter and sugars, add eggs and vanilla, beat well.

1 1/2 c. all purpose flour

1 t. soda

1 t. cinnamon

1/2 t. salt

3 c. oatmeal

Combine dry ingredients, add to batter and mix well. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 350 for 10-12 minutes or until golden brown. Using a teaspoon or your thumb, push an indention in the middle of each warm cookie. Fill immediately with a teaspoon of your favorite jam. After filling quickly remove to wire cooking racks.

Makes about 4 doz. Submitted by Linda Fleischer

Toffee Cookie Bites

24 saltine crackers
1 c. butter
1 c. firmly packed light brown sugar
1 - 12 oz. pkg. milk chocolate morsels
1/2 c. chopped pecans or walnuts
Cover bottom of a 9X13 pan with aluminum foil. Arrange crackers in pan to cover bottom.
Microwave butter and sugar in glass bowl on high for 3-4 min until sugar dissolves, sirring occasionally. Pour mixture over crackers. Bake at 325 for 15 minutes or until bubbly. Remove from oven and sprinkle with choc. chips, spreading as they melt. Sprinkle with nuts. Cool well, cover and chill 2 hrs. Cut into 1" squares or break into peices and store in an airtight container in refrigerator.
Submitted by Debbie Stewart

Just The Best Cookies

1 c. butter
1 c. brown sugar
1 c. sugar
1 egg
1 c. salad oil
Cream butter and sugars until light and fluffy. Add egg and blend. Add oil stirring well.
1 c. crushed cornflakes
1 c. rolled oats
1 c. chopped pecans
1/2 c. coconut flakes
Stir in cereals, pecans and coconut. Stir together dry ingredients, mix into batter with vanilla.
3 1/2 c. flour
1 t. salt
1 t. vanilla
Form dough into balls the size of walnuts, place on ungreased cookie sheet and flatten w/ a fork dipped in water. Bake at 325 degrees 12 minutes. Cool and sprinkle with powdered sugar.
submitted by Kelleye Helleson

Winning Recipe

Here's the promised tasters choice recipe from the cookie exchange tea party.
Congratulations Pat and thanks for sharing, these cookies are "Christmas Time Delicious".
More recipes to come.

Orange Toffee Shortbread Cookies
(a Paula Deen recipe submitted by Pat Wright)
1 c. butter, softened
1 c. vegetable oil
1 c. sugar
1 c. confectioners sugar
1/4 t. almond extract
1/2 t. orange extract
2 eggs
4 1/2 c. flour
1 t. soda
1 t. cream of tartar
1 t. salt
3 T. orange zest
1-2 c. sliced almonds or chopped pecans
2 c. English Toffee Bits

In mixing bowl combine butter, oil and sugars. Using hand mixer, beat until combined. Beat in extracts. Add eggs, one at a time, beating well after each.

Combine dry ingredients in separate bowl. Gradually add to creamed mixture, mixing well. Stir in orange zest, nuts and toffee bits.

Drop by teaspoonfuls, 2" apart on ungreased baking sheet. Bake at 350 degrees about 10-13 minutes until golden.