Monster Cookies

This cookie recipe came from one of my mom's good friends, Dana. Her boys are allergic to several things, one thing being wheat gluten, so she is always on the look out for gluten-free recipes. The original recipe makes A TON of cookies- in fact so much that even when I quartered the recipe, it made 7 dozen cookies! I made normal sized cookies, but there are instructions for the recipe for making cookies that are the size of a saucer. So just remember, the recipe I have below is 1/4 of the original recipe. The only other thing I want to add is that you could add in raisins or nuts, too, if you wanted. We hope you enjoy this recipe as it is now one of our favorites!

Monster Cookies

3 eggs
1 c. sugar
1 c. + 2 Tbl. brown sugar
1/2 c. butter, softened
1-1/4 c. peanut butter (I used creamy, but you could use crunchy)
scant 2 tsp. baking soda
3/4 tsp. vanilla
4-1/2 c. oatmeal
1 c. plain M&M'S®
1 c. chocolate chips (I used semi-sweet)





In a very large bowl, mix ingredients in order given. Make sure the dough is mixed well. Drop on a cookie sheet about 5 cookies to a sheet with ice cream scoop and flatten. Or use a regular cookie scoop and flatten slightly for smaller cookies. Preheat oven to 350* F (175* C). Bake for 12 minutes for larger cookies and 9 for smaller . These burn easily so don't overcook. Makes about 20-30 saucer size cookies or 7 dozen regular size.





Note: This recipe does not call for flour.

Cherry Chocolate Shortbread Cookies

I found this recipe on an advertisement in the newspaper a week or so ago and knew I had to try them. I love cherries and chocolate--and shortbread! How could it go wrong? They're really easy and chances are you've already got most of the stuff in your cabinets.

Ingredients:
1 c. butter, softened (no subs.)
1/2 c. sugar, plus 1 T. for dipping
1/2 t. almond extract
2 c. all-purpose flour
1/4 c. corn starch
1/2 c. finely chopped dried cherries (they recommend Sunsweet)
about 1/4 c. finely chopped semi-sweet chocolate

Directions:
1. Mix butter, sugar, and almond extract thoroughly using an electric mixer. Gradually blend in flour and corn starch. Add cherries and chocolate.
2. Form into 1-inch balls and place on ungreased baking sheet. Pour extra sugar onto small plate and dip the bottom of a water glass into it then press gently down on top of the cookies to flatten. (You may need to moisten the glass somehow. I used a tad of cooking spray.)
3. Bake at 300* F. for 20 to 30 minutes. Cool for 5 minutes; remove to wire rack and cool completely.

This recipe also drizzles some melted chocolate on top (in a freezer bag, put 1/2 c. chocolate chips and 1 t. shortening, microwave on high for about 30 seconds. Snip off corner and drizzle over cookies.) but I thought it was just perfect without it. Also, they tasted even better the next day, so they're great to make a day or two ahead of a cookie exchange or to give to neighbors!

Banana Chocolate Chip Cookies

This recipe comes from an old ward cookbook my mom gave me, but was submitted by one of my all-time favorite youth leaders I had- Amy Robinson. Amy was (and still is) a great role model for me and helped me to really find who I was. These cookies are best the day they are baked and the day after. They are similar to banana bread in that they get softer and stickier/gooier as they sit. It's a great way to use up bananas without having to fall back on the same ol' banana bread. These are delicious and I will be making them again!

Banana Chocolate Chip Cookies

2/3 cup shortening

2/3 cup sugar

2 eggs

2/3 cup bananas (about 2 medium bananas)

1/4 tsp baking soda

1/3 cup canned milk (I used regular 1% milk and it turned out fine)

1 tsp vanilla

2-1/2 cups flour

2 tsp baking powder

Chocolate chips (I used 1-1/2 cups)

Mix all inredients. Bake at 350*F for 9 to 11 minutes (mine took 11 minutes- they don't brown very much on the top, so make sure they are set and if you are doubting, check the undersides for brownness with a spatula).

Oatmeal Chocolate Chip Cookies

These cookies came from an old ward cookbook with the recipe submitted by Sara Cook. The original title is Mrs. Field's Semi-Sweet Chocolate Chip Cookies and had an oatmeal variation, which I used, and is what I've posted below. We loved these cookies! In fact, I had to freeze half of them so I wouldn't spoil my diet! And the good news is they freeze well. I just pull a couple out, throw them in a ziploc baggie and then toss the bag into my husband's lunch and they're perfectly thawed by the time he eats! We will definitely make these again! I did change the full cup of butter to 1/2 cup butter and 1/2 cup shortening, and I changed the oven temperature as well to keep the cookies soft. And they turned out a lot better that way than the previous time I made these. But I have adapted the recipe to include how I made the delectable cookies.

Oatmeal Chocolate Chip Cookies

Cream together:

1/2 cup butter
1/2 cup shortening
3/4 cup sugar
1 cup packed brown sugar
2 eggs
1 tsp vanilla

Then add:

1-3/4 cups flour
2-1/4 cups oatmeal
1 tsp baking soda
1 tsp salt (if you used salted butter, only use 1/2 tsp salt)
3 cups chocolate chips (if you use an electric mixer, I'd suggest stirring these in by hand so the chips stay intact)

Bake at 375*F for 8 to 10 minutes. (my oven took 8.5 minutes)

Chewy Peanut Butter Cookies

I found these while looking for a cheat-day treat. And they didn't disappoint! In fact, they are easily my favorite peanut butter cookie. They are really soft and chewy and stay that way for a couple of days at least. And the only reason we had these cookies for a couple of days is because it made around 5 dozen cookies. Which is a lot for a household where only 3 of its occupants are capable of eating solid food. And I gave many away, but we still had a ton of cookies! I'm thinking they'll freeze well, but I'll try that next time and report back. **Edited 2-18-10: They do freeze ok, however they are slightly harder than when fresh.** I like that you can taste just a little bit of the honey and the peanut butter is present, but isn't dominant. I think they'd also taste yummy drizzled with some chocolate- although that would also increase there already high sugar content. While these are definitely a once in a while treat, they will be my go-to peanut butter cookie from now on!

Chewy Peanut Butter Cookies
from Annie's Eats

3 cups all-purpose flour
1 cup sugar
1½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
¼ cup vegetable shortening
4 tbsp. unsalted butter, at room temperature (I used all shortening, so 1/2 cup total)
1 cup creamy peanut butter
1 cup honey
2 large eggs
Sugar, for rolling the cookies (I used at least 1/4 cup)

In a medium mixing bowl, combine the flour, sugar, baking soda, baking powder and salt; whisk together and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, butter, peanut butter and honey. Mix in the eggs one at a time, beating well after each addition. With the mixer on low speed, add the dry ingredients to the peanut butter mixture and beat just until incorporated.

Preheat the oven to 350˚ F. Roll the dough into 1½-inch balls, and roll each dough ball in sugar. Place the dough balls on an ungreased baking sheet, a couple inches apart. Bake for 10-12 minutes, or until slightly puffed and golden. Remove from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

Famous Chocolate Chip Cookies

I know there are a billion recipes for chocolate chip cookies out there, and mine isn't that earth shattering. However, everytime they have been made and taken to a get together or taken to a friend, they always get great reviews. And trust me, I've been making these puppies since I was in grade school and have had the recipe memorized since. For example, my husband had me make some of these cookies for one of his classes he was presenting in yesterday and he came home with none left! (Good thing I didn't give him all of them to take says I!) Anyways, this recipe is really similar to the recipes on the back of chocolate chip packages, but we tweak it a little. I have also included the instructions on how to make them chocolate chocolate chip cookies below.

Famous Chocolate Chip Cookies

1/2 cup butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1 tsp salt (if you use salted butter, you can decrease this amount to 1/2 tsp)
1 tsp baking soda
2-1/4 cups flour**
chocolate chips (I usually use a whole bag per full cookie recipe and our favorite is milk chocolate; you could also add nuts or even toffee pieces to the dough but I rarely do)

Combine wet ingredients in one bowl, and dry ingredients in a separate bowl leaving out the chocolate chips. Add dry ingredients to wet, stirring until well combined. Add chocolate chips and stir until distributed evenly through out dough. Chill the dough for 20 minutes (I never had to do this growing up, but with my oven now, if I don't, the butter melts too fast leaving an odd textured, but still delicious cookie. So I say better safe than sorry!) In the meanwhile, preheat the oven to 375* F. Bake the cookies for 8-10 minutes or until they are starting to turn golden brown (it may take a little longer than 10 minutes for some ovens, I just know my oven takes about 8-1/2 minutes).

**If you would like to make chocolate chocolate chip cookies just substitute 1/2 cup of the flour for 1/2 cup of powdered baking cocoa (so you'll use 1-3/4 cup flour + 1/2 cup cocoa powder).

Oreo Cookies

These are my husband's favorite cookies, and I don't make them that often. And to be honest, I don't know where this recipe originally came from, but the recipe isn't new- it's been around for awhile. However, they are really easy and they taste great! The recipe's yield depends on how big or small you roll the dough balls before baking the cookies. I used a standard cookie scoop and I got around 16 cookie sandwiches. You can also make these even easier by just substituting a can of store bought cream cheese frosting for the filling recipe below. They'll still taste good, I just prefer to make my frosting from scratch. Try these next time you need a quick treat and maybe they'll become one of your favorites, too!

Oreo Cookies

Cookies:
1 box Devil's Food cake mix
2 eggs
3/4 cup shortening

Filling:
4 oz. cream cheese, softened
2 Tbl butter, softened
1 tsp vanilla
2 cups powdered sugar

Mix cake mix, eggs, and shortening together. Roll dough into evenly sized balls and bake at 350*F for about 8 minutes. Cookies will still be soft or undercooked slightly, but they continue to bake while they are cooling so don't leave them in longer unless they are severely doughy.

While cookies are cooling, make the filling by combining the cream cheese, butter, and vanilla (I use a hand mixer when I make my frostings). Add powdered sugar until mixture is spreadable (sometimes I need a little more or less than 2 cups of the powdered sugar). If you add too much sugar and the frosting becomes thick, add milk 1 tsp at a time until it reaches the right consistency.

Once cookies are completely cooled, layer filling in between two cookies to make your oreo sandwich cookies. Enjoy!