Double Chocolate No Bake Cookies (Shalene)

Ingredients:
2 cups granulated sugar
1/2 cup butter or margarine
1/2 cup milk
1/3 cup cocoa
1/4 teaspoon salt
1/2 cup chocolate chips
3 cups oats

Directions:
In saucepan, combine sugar, butter, milk, cocoa and salt. Bring to full boil over medium heat. continue boil for 3 minutes stirring constantly. Remove from heat. Stir in chocolate chips until melted. Stir in oats.
Drop 1 Tablespoon cookie mixture onto wax paper and allow to completely cool.
Store tightly covered.

Orange Drop Cookies (Shalene)

Cookies

2 cup sugar
1 cup shortening
3 eggs
½ cup Orange Juice
1 Tablespoon Orange rind
1 cup buttermilk (or sour milk)
5 cup sifted flour
1 teaspoon baking soda
2 teaspoon baking powder
⅛ teaspoon salt

Preheat oven to 350°

Cream the shortening and sugar. Add the eggs one at a time till incorporated.  Add orange juice and rind.  Add milk. Sift dry ingredients in a separate bowl; add to the creamed mixture.  Mix well.

Drop tablespoon size mounds on ungreased cookie sheet.  Bake cookies for 10 to 12 minutes or until lightly browned.

Completely cool cookies and frost

Frosting

¼ cup butter, softened
2 cups powdered sugar
1 T orange zest
2-3 T orange juice
(Or cheat and use cream cheese frosting from the store.)

Strawberry-Lime Shortbread Cookies (Emlyn)

From: http://www.sweettreatsmore.com/2011/04/strawberry-lime-shortbread-cookies.html
Lime Shortbread Cookies

cookie recipe from Land O Lakes

1 1/2 cups all-purpose flour

1/2 cup powdered sugar

1/2 cup cornstarch

1 cup Land O Lakes® Butter, softened

1 tablespoon fresh Key lime juice

2 teaspoons freshly grated Key lime zest

1. Combine flour, powdered sugar and cornstarch in medium bowl. Set aside.

2. Beat butter in large bowl at medium speed until creamy. Reduce speed to low; add flour mixture and all remaining cookie ingredients. Beat until dough forms.

3. Shape dough into 2 (10-inch) logs on lightly floured surface. Wrap each in plastic food wrap; refrigerate until firm (2 hours).

Heat oven to 350°F. Reshape logs, if necessary. Cut into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 9 to 11 minutes or until edges are lightly browned. Cool 1 minute; remove from cookie sheets. Cool completely.

Meanwhile, make the fresh Strawberry Cream Cheese Glaze

Strawberry Cream Cheese Glaze

2 tbs butter, room temp

4 oz. cream cheese, room temp

1/2 tsp. vanilla extract

3 tbs mashed strawberries

2-3 cups powdered sugar

Cream the butter and cream cheese together until smooth. Mix in vanilla and strawberries, then stir in powdered sugar.

Frost cookies and store in air tight container. I like to store them in the refrigerator.

Makes about 80 cookies. You can easily freeze one of the logs of dough for later use. Just make sure it is wrapped tightly. Then when you are ready all you have to do is slice and bake for a quick tasty treat.

Etsy Killer Cookies (Emlyn)

Killer cookies

Makes approx. 35 cookies

2 whole eggs
3/4 cup + 2 tbsp. sugar
1/8 tsp. vanilla
1/4 lb. bittersweet chocolate, melted
1/4 lb. semi-sweet chocolate, melted
2 tbsp. butter
4.5 tbsp. flour
1/4 tsp. baking powder
1/8 tsp. salt
1/2 tsp. ground espresso
1 cup chocolate chips (or chocolate chopped into small chunks)
1/2 cup chopped walnuts

Using an electric mixer fitted with a whisk attachment, beat the eggs, sugar and vanilla together until ribbons form the mixture is slightly lightened in color and texture.

Melt the bittersweet and semi-sweet chocolate together with the 2 tbsp. butter. Turn the whisk attachment back on and beat in the melted chocolate-butter mixture.

Mix all the dry ingredients together. Switch the whisk attachment out for the paddle attachment and add all dry, including the chocolate chips and walnuts, at once. Mix until just combined.

Preheat your oven to 325°F. Scoop the dough out into approximately 35 cookies and arrange on a baking tray lined with parchment paper. Bake until almost cooked through, but still a little soft in the center, roughly 15 minutes. Cool, then enjoy!

Thanks Sarah, and long live the independent food producer!

Disneyland's Oatmeal Raisin Cookies (Shalene)

3 ¼ cup four
1 Tbsp. Baking Powder
1 ½ tsp. Cinnamon
1 tsp. Salt
1 tsp. Baking Soda
2 ⅛ cup Shortening
1 ¾ cup Brown Sugar
1 ½ cup Sugar
3 Eggs
1 tsp. Vanilla
4 cups Oatmeal
2 ½ cups Raisins

Blend wet ingredients and beat until fluffy. Mix in dry ingredients. Fold in raisins and mix 1 minute. Roll dough into 4 dozen large balls. Place 6 balls on a lightly greased cookie sheet. Press down to ¼ inch thick and 3 inches wide. Bake 350° for 10 to 12 minutes or until brown.

Chocolate Caramel Oatmeal Bars (Shalene)

1 box yellow cake mix 1 cup butter, softened
1 egg 2 cups quick cooking oats
1 ½ cups semisweet chocolate chips
1 cup chopped walnuts or pecans
1 cup caramel topping
3 tbps flour

Heat oven to 350. Line bottom & sides of 9x13 pan with foil. Spray with cooking spray. In large bowl beat cake mix, butter, and egg until crumbs. Stir in oats. Reserve 1 ½ cup oat mixture. Bake 14-18 minutes or until golden brown. Sprinkle chocolate chips and walnuts over hot crust. Mix caramel topping and flour. Drizzle over chocolate chips and nuts. Sprinkle reserve mixture over top. Bake 20-25 minutes.

Chocolate Chip Cookie Pie (Emlyn)

(Source: allrecipes.com)

Original Recipe Yield 1 - 9 inch pie

Ingredients

2 eggs
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1 cup butter, melted
1 cup semisweet chocolate chips
1 cup chopped pecans
1 (9 inch) pie shell

Directions

Preheat oven to 325 degrees F (165 degrees C).

In large mixing bowl, beat eggs until light and foamy. Add flour, sugar and brown sugar and beat until well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie shell.

Bake at 325 degrees F (165 degrees C) for 1 hour. Remove from oven. Serve warm with whipped topping or ice cream.

Cookie Salad (Mom)

1 large package instant vanilla pudding
2 ½ cups buttermilk
1 large tub cool-whip
2 cans mandarin oranges
1 lb strawberries, cut into wedges
(Any other fruits may be added as desired)
1 package chocolate striped cookies (broken)

Combine pudding and buttermilk. Place in fridge for about 5 minutes or until set. Fold in cool-whip, mandarin oranges, strawberries, and graham cookies.

Serve.

Thin Mint Parfait (Emlyn)

Layer:
Chocolate Pudding
Cool Whip

Top With:
Crushed Girl Scout Thin Mint cookies

Enjoy!

Oatmeal Lace Cookies (Emlyn)

1 3/4 C. Quick Oats
3/4 C. Sugar
3/4 C. Flour
1/2 tsp. Baking Powder
3/4 C. Butter, melted
1/4 C. Light Corn Syrup
1/4 C. Cream
1 1/2 C. Semisweet Chocolate Chips
3 Tbsp. Shortening

Preheat oven to 350 degrees. Line a cookie sheet with foil. In a large bowl combine oats, flour, sugar and baking powder. In another bowl combine melted butter, cream and corn syrup. Add butter mixture to oat mixture and stir until combined. Drop by rounded teaspoons 3 inches apart onto cookie sheet. Bake 10-12 minutes until bubbly and golden brown around edges. Cool on foil then carefully peel off.

In heavy small saucepan melt chocolate and shortening. Dip half of each cookie. Cool on waxed paper. Makes about 60.

No Grow Sweet Pumpkins (Emlyn)

30 chocolate cream sandwich cookies (Oreos)
6 oz. cream cheese
6 oz. white almond bark
1 tsp. shortening
Green food coloring
Orange food coloring

Grind cookies ina food processor until fine crumbs. Add cream cheese and mix into smooth batter. Form into round balls and place on baking sheet covered with waxed paper. Melt chocolate and shortening in microwave. Take out a teaspoonfull of chocolate and add green food coloring for stems. Add orange food coloring to the rest of the melted chocolate. Pour melted chocolate over each ball. Add "stems." Freeze until ready to serve. Makes 20 pumpkins.

From Abigail Mueller

Shalene’s Chocolate Chip Cookies (Shalene)

Ingredients:
½ cup shortening
½ cup butter
1 ½ cup brown sugar
½ tsp baking soda
¼ tsp salt
2 eggs
1 tsp vanilla
2 ½ cups flour
1 ½ cups semisweet chocolate chips

Directions:
Beat shortening, butter and brown sugar until creamy. Add salt and baking soda until combined. Beat in eggs and vanilla. Add flour (dough hooks work well to incorporate all flour.) Stir in chocolate chips. Bake at 375° for 8 to 10 minutes.

The Real Neiman Marcus Cookie Recipe (Shalene)

An urban myth is a modern folk tale, its origins unknown, its believability enhanced simply by the frequency with which it is repeated. Our signature chocolate chip cookie is the subject of one such myth. If you haven't heard the story, we won't perpetuate it here. If you have, the recipe below should serve to refute it. Copy it, print it out, pass it along to friends and family. It's a terrific recipe. And it's absolutely free.

Ingredients:
½ cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons instant espresso coffee powder
1 ½ cups semi-sweet chocolate chips Directions

Directions:

1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
2. Beat in the egg and the vanilla extract for another 30 seconds.
3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Yield: 2 dozen cookies

http://www.neimanmarcus.com/store/service/nm_cookie_recipe.jhtml

(I omit the coffee when I use this recipe.)

Squished Witch Creams (Emlyn)

Squished Witch Creams
(From the Kitchen of Count Dracula)

You will need:
A large mixing bowl, A spatula
Measuring cups, A cookie sheet
A mixing spoon, Waxed paper

1/2 Cup Powdered Ghosts*
2 Cups Frogs’ Eyes**
1 Cup Ghost Blood***
2 Cups Squished Witch****

Make the Creams:
1. Put the powdered ghosts into the bowl.
2. Add the Frogs’ Eyes.
3. Add the Ghost Blood.
4. Add the Squished Witch.
5. Then stand on one foot and stir everything together. While stirring, you must repeat your name backwards.
6. Next drop small spoonfuls of the cream onto waxed paper on the cookie sheet.
7. Chill the creams for a short time.
8. Eat the creams and you will be safe from Vampires forever.

*Powdered Sugar
**Chocolate Chips
***Sweetened Condensed Milk
****Peanut Butter

Homemade Samoas (Emlyn)

Homemade Samoas (a.k.a. Caramel de-Lites)
Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.

Makes about 3 1/2-4 dozen cookies.

Best-Ever Chocolate Chip Cookies - modified (Emlyn)

1/2 cup butter
1/2 cup shortening
3/4 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
3 cups flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1 (12-ounce) bag chocolate chips (I use Guittard brand milk chocolate chips)

Cream together butter, sugars, eggs, and vanilla. In a separate bowl sift together flour, salt, and baking soda. Add to creamed mixture and beat well. Stir in chocolate chips. Drop onto greased cookie sheet by heaping tablespoons. Bake at 350 degrees Fahrenheit for 8 to 10 minutes until lightly browned. Makes about 3 dozen.

HERSHEY'S CHOCOLATE BAR COOKIES (Jai)

(Recipe may be halved)
2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. (Bicarb) soda
1 tsp. salt
2 cups sugar
1 8 oz. Hershey Bar (grated). (Cadbury chocolate for
Australians)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder.
Cream the butter and both sugars.
Add eggs and vanilla, mix together with flour, oatmeal, salt,

baking powder, and Bicarb (soda).
Add chocolate chips, Hershey's Bar, and nuts.
Roll into balls, and place two inches apart on a cookie
sheet.
Bake for 10 minutes at (180) 375 degrees.
The above quantities make 112 cookies.