Cookies Recipes


1-1/4 cups flour
1 tsp baking soda
1 cup (2 sticks) butter or margarine, softened
1/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 (4-serv size) box instant vanilla pudding
2 eggs
3-1/2 cups quick-cooking rolled oats
1 cup raisins (optional)

Mix flour with baking soda.
Combine butter (or margarine), the two sugars, and pudding mix in large mixing bowl. Beat until smooth and creamy.
Beat in eggs. Gradually add flour/baking soda mixture, then stir in oats and raisins. Drop by rounded tablespoonfuls (or form into small balls), onto ungreased baking sheet. Bake at 375 for about 10 minutes. Cool on rack before storing in airtight container.
Makes 4 to 4-1/2 dozen cookies. (These freeze very well).

Notes: I use margarine, and I do add the raisins. The original recipe said to drop by teaspoonfuls, but I like the tablespoonful size better. It also said to use Jello-O brand pudding, but I'm sure any brand of vanilla instant pudding will do. Regarding baking time; for my oven, the correct baking time was just about 9 minutes... (I don't like cookies overbaked)

[Recipe submitted by Donna V 10/14/99]

(Developed by Gloria Pitzer)

1/4 cup melted butter
1/4 cup sour cream
1 tsp vanilla
1 tsp cinnamon
2/3 cup sugar
1 egg
2 cups Bisquick
1 cup quick cooking rolled oats

Beat first 6 ingredients together with a mixer until smooth, then work in last two items. Drop a tablespoon of the dough into a dish of sugar to coat each and place 2 inches apart on a lightly oiled baking sheet.

Flatten each cookie with 3 fingers. Bake at 375 for 8-10 minutes until barely brown around the edges. Tops should still be white. Let cool on baking sheet for 5 minutes, then transfer to paper towels. (Do not overbake!).

Notes: You can make soft or crisp cookies. Just reverse the order in which the ingredients are put together; using first ingredients last, etc, and you get crisp cookies instead of soft. (Makes 40 cookies).

Donna's Notes: Very distinct cinnamon flavor due to the 1 tsp of cinnamon, so if you aren't that big on cinnamon you might want to try 1/2 teaspoon cinnamon (I did use the 1 teaspoon called for).   I happened to have some real butter on hand, so used that, but I would think this cookie would taste good using margarine also (not spread).
I chilled cookie dough for about an hour before baking, and in my oven the cookies baked for the full 10 minutes. The recipe says the yield is 40 cookies, but I got 27 cookies out of the batch.   The result is a very soft and chewy cookie.... :-)

This is another one that has been posted by Donna.

Pecan Crescent Cookies

1 C. butter, softened
1/2 C. sugar
1 tsp. vanila extract
2 C. flour
1 C. finely chopped pecans
powdered sugar

In a mixing bowl, cream butter, sugar and vanilla. Gradually add flour. Stir in pecans. Shape rounded teaspoonfuls of dough into 2 1/2 inch logs and shape into crescents. Place 1 inch apart on an ungreased baking sheet. Bake at 325' for 20-22 minutes or until set and bottoms are lightly browned. Let stand for 2-3 minutes before removing to wire racks to cool. Dust with powdered sugar before serving.
Makes 6 dozen.


From; Diabetic Cookies Cookbook

1/4 cup pineapple juice
1/4 cup orange juice
2 Tbs. lemon juice
1/2 cup natural wheat & barley cereal [ Grape Nuts ]
1 Tbs. margarine
1 tsp. vanilla extract
2 egg whites
1 Tbs. granulated sugar replacement
1/2 cup all-purpose flour
1/2 tsp. baking powder

Combine pineapple, orange and lemon juice in a small saucepan. Bring to boil, and boil until liquid measures 1/3 cup. Stir in cereal and margarine. Cover with paper towels, and allow to cool. Add vanilla, egg whites and sugar replacement. Beat with a fork to blend completely. Thoroughly stir in flour and baking powder.Spray cookie sheet lightly with vegetable spray. Drop cookie dough onto the greased cookie sheet. Flatten dough slightly, either with your fingers or the knife used for dropping the dough. Bake at 375 degrees for 12 to 15 minutes. Remove from cookie sheet, and cool on rack.

Yield; 24 cookies
Calories, 1 cookie;
23 Carbohydrate, 1 cookie 3 gm.
Exchange, 1 cookie; 1/4 bread

Cornmeal Cookies

Makes About 60 Cookies
1/2 cup (1 stick) butter, softened
1 cup firmly-packed light-brown sugar
1 egg
2 teaspoons vanilla
1 1/4 cups all-purpose flour
1/2 cup cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup (6 ounces) miniature chocolate chips

1) In large bowl with an electric mixer on high speed, beat butter, brown sugar, egg and vanilla until fluffy.
2) Add flour, cornmeal, baking powder and salt. Beat on low speed just until combined. Fold in chocolate chips.
3) Shape dough into log. Roll log in wax paper and refrigerate for use within 2 days, or freezer wrap and freeze for up to 3 months.
4) To bake, preheat oven to 375 degrees. Grease one or more baking sheets. Slice desired number of 1/4-inch thick slices from log. Place about 1 inch apart on baking sheet and bake until lightly browned, 6 to 8 minutes. Cool completely on wire racks and serve. Store in an airtight container.

This one was posted by Candy.

White Chocolate Chip Cookies

1/2 cup butter or margarine
1/2 cup shortening
3/4 cup Sugar
1 tsp. baking soda
2 tsp. vanilla
1/2 cup brown sugar
1 egg
1 3/4 cups all purpose flour
10 oz. white chocolate chips
1/2 cup chopped macadamia nuts

In a large mixing bowl, cream butter and shortening. Gradually add sugars, beating until light and fluffy. Add egg; mix well. Combine flour, soda and salt; add to creamed mixture. Blend in vanilla. Stir in chips and nuts. Cover and chill dough for 1 hour. Drop by heaping tablespoonsful about 3 inchs apart on ungreased cookie sheets. Bake 350 for 12 - 14 minutes or until lightly browned. Let stand a few minutes before removing cookies to wire rack and cool.
Yield: about 2 1/2 dozen cookies.

This is from my sister Becky.

Snowballs Cookies

1 cup sweet butter, softened
1 tsp. almond extract
2 cups sifted all-purpose flour (Heaping)
1 cup chopped nuts (your choice)
powdered sugar

Mix butter, almond extract, nuts and 1/2 cup powdered sugar. Shape into small balls, place on greased cookie sheet. Bake at 300 for 30 minutes. While hot, shake in bag of powdered sugar. When cookies have cooled, shake in powdered sugar again.

This one was posted by Nick.

Sour Cream Sugar Cookies

With these cookies it's important to mix the sugar and butter well...

2 cups sugar
2/3 cups sweet butter, softened
2 large eggs
1 tsp. pure vanilla extract
1 cup sour cream
5 cups sifted all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1-1/2 tsp. salt
1/2 tsp. nutmeg

Gradually add sugar to butter, creaming well, add eggs and beat until fluffy. Add van extract and sour cream. Sift dry ingredients together and add to creamed mixture, mixing to a smooth soft dough. Chill thoroughly, roll out 1/3 inch thick on floured board. Cut in large cookies.Place on greased cookie sheets and sprinkle with addition sugar. Bake at 400 until lightly browned (KEEP A EYE ON THEM, SO DON'T TO OVER COOKED).

This one was posted by Nick.

Quick Coconut Macaroons

1 package angel food cake mix
2 Tablespoons butter, softened
1 egg
2 cups shredded coconut

Preheat oven to 375 degrees. Grease cookie sheet. Place cake mix in mixing bowl. Mix in butter. Add egg and coconut. Mix until well-blended. Drop by teaspoonfuls onto baking sheet.
Bake for 8 to 10 minutes.

Old-Time Soft Sugar Cookies

1/2 cup shortening
1/2 cup Granulated Sugar
1/2 cup brown sugar
1 egg
3/4 cup buttermilk
1 tsp. vanilla
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt

1/4 cup sugar
1 tsp. cinnamon

Preheat oven to 400 F.

Cream together shortening, sugar and brown sugar. Mix in egg, then the buttermilk and vanilla. Combine the dry ingredients; stir into creamed mixture. Chill dough for 1 hour. Drop mixture by rounded teaspoonfuls 2" apart on lightly greased baking sheet. Combine topping ingredients and sprinkle on top of cookie dough. Bake at 400 F. for 7 to 9 minutes or until set. Makes approximately 4 dozen 2" cookies