Chocolate Chip Cookies

My friend brought over some delicious Chocolate chip cookies.  They were the way you always hope yours turn out so I got the recipe and tried it and yes...they are good!

Chocolate Chip Cookies

2 Sticks butter add extra spoonful if batter is to dry

1 c. brown sugar

1 c. Sugar

2 eggs

2 tsp vanilla

Crème together

 

3 c. Flour

1 tsp salt

1 tsp baking soda

12 oz Chocolate chips

opt. Macadamia nuts

 375 for 11 minutes

Each cookie is 1/4 cup yields 24 cookies 

Enjoy! 

-Amy

Salted Peanut Chews

Sweet and Salty. Yum! ~~Amber~~

Base:
1 Package Yellow Cake Mix
1/3 Cup Margarine or Butter, softened
1 Egg
3 Cups Miniature Marshmallows

Topping:
2/3 Cup Corn Syrup
1/4 Cup Margarine or Butter
2 Tsp. Vanilla
1 10 oz. Package Peanut Butter Chips
2 Cups Crisp Rice Cereal
2 Cups Salted Peanuts

Directions
Heat oven to 350 degrees F. In large bowl, combine cake mix, 1/3 cup margarine and egg; beat at low speed until crumbly. Press in bottom of ungreased 13x9-inch pan.
Bake for 12 to 18 minutes or until light golden brown. Remove from oven and immediately sprinkle with marshmallows. Return to oven; bake and additional 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.
In large saucepan, combine all topping ingredients except cereal and peanuts. Heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate 1 hour or until firm. Cut into bars. Store in covered container.

Yield - 48 bars

Pastel Cream Wafers

These cookies were a favorite in my family growing up, they are from a Betty Crocker Cookie cook book. Serena

COOKIE:
6 T cold butter (no substitutions)
1 cup flour
3-4 T cream
sugar

FROSTING:
1 cup sifted powdered sugar
1 T softened butter
1/2 tsp vanilla
1 drop food coloring
1 T cream (you might need a little more)

Cut the 6 T of butter into flour in mixing bowl until the size of small peas. Sprinkle 1 T of cream at a time into mixture. Gently toss with flour and push to the side of bowl. Repeat until all is moistened. Form into a ball and then roll dough about 1/8" thick on a floured surface. Use a small cookie cutter, the size of a spice cap ( I like to use either a little heart of flower cookie cutter), to cut dough. Dip one side of the dough into sugar and place on an ungreased cookie sheet. Prick with a fork in 4 parallel rows. Bake at 375 for 8-10 min, or until edges are barely getting a light brown. Stir Frosting ingredients together and spread a good amount of it on a non sugar side of a cooled cookie, then place another cookie on top (sugar side up) making a little sandwich and enjoy!

Best Big Fat Chewy Chocolate Chip Cookie

Like bakery cookies! Yum!-Kate
Taken from AllRecipes.com
Submitted by: ELIZABETHBH
Prep Time: 10 Minutes Cook Time: 15 Minutes
Yields: 18 servings

INGREDIENTS:
2 cups all-purpose flour (add an extra 1/3 cup for high altitude)
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 cup semisweet chocolate chips

DIRECTIONS:
1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda and salt; set aside.

3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.