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.