Monday, January 3, 2011

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.

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