Cookies

Chocolate Chip Cookies in a Jar



INGREDIENTS:
1 2/3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 cup white sugar
2 cups semisweet chocolate chips
1/2 cup packed brown sugar

DIRECTIONS:
1 - Combine the flour, baking soda, white sugar, and the chocolate chips. Place 1/2 of the mixture in a clean quart sized glass jar, and pack firmly. Place the brown sugar on top, again packing firmly. Place the remaining flour mixture on top. Cover with a lid.
2 - Attach an index card with the following directions: Empty contents of jar into a large bowl. In separate bowl combine 3/4 cup of butter, 1 1/2 eggs, and 1 teaspoon vanilla. Beat until creamy. Add to dry mixture. Drop by tablespoonful onto an ungreased cookie sheet, and bake in a preheated 375 degrees F (190 degrees C) oven for 8 to 10 minutes.


Cake mix Cookies



INGREDIENTS:
2 eggs
1 (18.25 ounce) package white cake mix
1/2 cup vegetable oil

DIRECTIONS:
1 - Mix together cake mix, eggs and oil in a large bowl.
2 - Make little balls with the dough and set on ungreased cookie sheets.
3 - Bake at 350 degrees F (175 degrees C) for 4 - 10 minutes.


Chocolate Macadamia Nut and White Chocolate Chip Cookies

INGREDIENTS:
2 (1 ounce) squares unsweetened chocolate
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup white chocolate chips
3/4 cup chopped macadamia nuts

DIRECTIONS:
1 - Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets or line with parchment paper.
2 - Melt unsweetened chocolate in top of double boiler or hot, not boiling water. Remove from heat; let cool.
3 - Cream butter, melted chocolate and sugar in large bowl until blended. Add egg and vanilla; beat until light. Blend in flour, baking soda, chocolate chips and macadamia nuts.
4 - Drop dough by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until firm. DO NOT OVERBAKE. Remove to wire racks to cool

Pumpkin Cookies

INGREDIENTS:
1/2 cup shortening
1 cup white sugar
1 cup pumpkin puree
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 1/2 cups chips or Rasins, nuts or nothing if you choose

DIRECTIONS:
1 -- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream the shortening and sugar. Stir in the pumpkin and vanilla.
2 -- Sift together the flour, salt, baking soda, baking powder, and cinnamon; stir into the creamed mixture. Then mix in the butterscotch chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
3 -- Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks.