Bob Recipe: Brown Sugar Peanut Butter Cookies

from:  Grassland
Product:  Butter

Bob Recipe:  Brown Sugar Peanut Butter Cookies

1/2 c salted butter, softened
1/2 c brown sugar
1/2 c peanut butter
1 1/2 c flour
1/2 tsp vanilla
1 egg
1/2 tsp baking soda
1/4 tsp salt

Cream together butter, sugar and peanut butter.  Add egg and vanilla, beat until fluffy.  Stir in rest of ingredients and mix until dough forms the shape of a ball.  Roll little balls of dough, place on lightly greased cookie sheet.  Flatten with fork and bake at 375 F for 10-12 minutes.

Red Hot Snickerdoodles

When I would feel a bit stressed I would find myself reaching into my cookie jar and indulge in my dangerously delicious Red Hot Snickerdoodles.

RED HOT SNICKERDOODLES
I had this recipe bookmarked from “Cakes and Cowpokes”…cinnamon snickerdoodles laced with cayenne pepper for a sugar-n-spice experience, why not!  The cookies turned out fiery crispy good and absolutely extraordinary .  You’d be doing some “achoo” more than once with this recipe…I know I did.

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon, divided
1/2 teaspoon cayenne pepper, divided (you can add more at your own risk)
1/4 teaspoon salt
1 stick (1/2 cup) butter, softened
1 1/4 cups sugar, divided
1 large egg

Preheat oven to 375 F.   Line large baking trays with parchment paper.  Whisk to aerate dry ingredients in a medium bowl:  flour, baking powder, baking soda, 1 teaspoon cinnamon, 1/4 teaspoon cayenne pepper, and salt; set aside.  In a small bowl, mix together cinnamon sugar mixture:  1/4 cup sugar, 1 teaspoon cinnamon, 1/4  teaspoon cayenne pepper; set aside.

Beat butter and 1 cup sugar in a large bowl, using medium speed of an electric mixer.  Add egg and beat for 1 minute.   Reduce mixer to low speed and add flour mixture in 3 stages.  Using tablespoon or small ice cream scooper, shape cookie dough into slightly flattened discs with moistened fingers.  Arrange cookies 2 1/2 inches apart in lined baking trays.  Generously sprinkle with cinnamon sugar.  Bake for about 12 minutes or until cookies are evenly browned.  Cool on the pan on a wire rack.  Makes about 2 dozen cookies.  May wrap and then freeze, for up to 1 month.

Chocolate Chip Cookies: Chocolate Chile, Salty Caramel + 2 more

 

Well, chocolate chip cookies don’t have to be a bore…no more.  Start with this basic chocolate chip cookie recipe and make chocolate chile cookies (i love this!), salty caramel cookies (my fall season favorite), white chocolate cranberry cookies (a great addition to serve your guests at the Thanksgiving party), cinnamon butter toffee cookies (smells Christmas for me!).

from:  Essential Everyday
Product:  Granulated Sugar

Bob Recipe:  Basic Chocolate Chip Cookies

Active time: 1 hour   Total time:  1 hour  Amount:  4-5 dozen

3/4 cup sugar
3/4 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup vegetable shortening
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup semi-sweet chocolate chips

In a large mixing bowl, combine sugars, butter, shortening, eggs and vanilla.  Using an electric mixer on medium speed, beat until creamed.  Reduce mixer to low; slowly add flour, baking soda and salt until well combined.  Stir in chocolate chips; drop doug by teaspoonfuls onto ungreased baking sheet.  Bake in a preheated 375 F oven 9-11 minutes or until golden brown.  Cool on baking sheet 2 minutes; remove to wire rack to cool completely.

Variations:
CHOCOLATE CHILE COOKIES – add 1 tablespoon baking cocoa and 1/4 teaspoon cayenne pepper with flour.  Replace semi-sweet chocolate chips with 1 cup dark chocolate chips and 1 cup slivered almonds.  Bake as directed.

SALTY CARAMEL COOKIES – Replace semi-sweet chocolate chips with 1 cup chopped caramels and 1 cup chopped pretzels.  Bake as directed.

WHITE CHOCOLATE CRANBERRY COOKIES – Replace semi-sweet chocolate chips with 1 cup white chocolate chips and 1 cup dried cranberries.  Swirl in 2 tablespoons raspberry preserves.  Bake as directed.

CINNAMON BUTTER TOFFEE COOKIES – Add 1 teaspoon ground cinnamon with flour.  Replace semi-sweet chocolate chips with 1 cup cinnamon chips and 1 cup chopped butter toffee covered peanuts.  Bake as directed.

Bob Recipe: White Chips Macadamia Nut Cookies

 

from: Market Pantry
Product:  White chips

Bob Recipe:  White Chips Macadamia Nut Cookies
Makes about 4 dozen cookies

1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 teaspoons vanilla
2 large eggs
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 pkg (12 oz) white chips
1 cup coarsely chopped macadamia nuts

Heat oven to 375 F.  Beat butter, both sugars and vanilla on medium speed until creamy.  Beat in eggs until light and fluffy.  Blend in flour, soda and salt on low speed until mixed.  Stir in white ships and nuts.  Drop by rounded tablespoonfuls 2-inches apart onto ungreased baking sheets.  Bake 8 to 11 minutes or until edges are golden brown.  cool on baking sheet 2 minutes; remove to wire racks.

Bob Recipe: Delicate Orange Cookies

from:  Shure Fine
Product:  Corn Starch

Bob Recipe:  Delicate Orange Cookies

1/2 lb (2 sticks) butter, softened
1/2 cup powdered sugar
3/4 cup cornstarch
1 3/4 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons grated orange rind
additional powdered sugar

In a large bowl, combine butter and sugar until light and creamy.  Add cornstarch, flour, salt, and orange rind.  Shape into 1-inch balls and place on ungreased baking sheet (I’d line it with parchment paper).  Bake in 350 F oven for 15 minutes (cookies will not appear brown).   Remove from baking sheet and cool on racks.  Roll in powdered sugar.  Yields about 3 dozen cookies.

 

Cashew Crunch Cookies

It’s Crunchy, It’s Cashew-y good!  If you love cashews, this cookie recipe will make you love cashews even more.   It’s sort of Chocolate Chip cookies without the chocolate chips — so it’s yummy from one bite to another.

CASHEW CRUNCH COOKIES

1 1/2 cups cashews, finely chopped
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup (2 sticks) butter, softened
3/4 cup light brown sugar, firmly packed
1/2 cup sugar
1 large egg
1 teaspoon Nielsen-Massey pure vanilla bean paste or pure vanilla extract

Preheat oven to 350 F.  Line large baking sheets with parchment paper

In a medium mixing bowl, sift together flour, baking soda and cream of tartar.  Set aside.

In a large mixing bowl, cream butter and sugars until light and fluffy.  Beat in egg and vanilla.  Add the flour mixture gradually, mixing well.   Fold/stir in finely chopped cashews.

Using small ice cream scoop, drop cookie balls onto parchment-lined baking sheets.
Bake for 15 minutes or until golden brown.   Cool in the pan for 5 minutes, then transfer to wire racks to cool completely.

Source:  Pillsbury’s Best Butter Cookie Cookbook

BOB Recipes: A trio of Chocolate Chip Cookies recipes

from:  Ghirardelli
Product:  Semi-Sweet Chocolate Chips

BOB Recipe:  Ghirardelli Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup sugar
1 cup light brown sugar, packed
2 teaspoons vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
1 cup chopped walnuts or pecans (optional)

Preheat oven to 375 F.  Stir flour with baking soda and salt; set aside.

In large mixer bowl, beat butter with sugar and brown sugar at medium speed until creamy.  Add vanilla and eggs, one at a time, mix on low speed until incorporated.  Gradually blend dry mixture into creamed mixture.  Stir in chocolate chips and nuts.  Drop by tablespoon onto ungreased cookie sheets.  Bake for 9 to 11 minutes or until golden brown.

Yield:  4 dozen cookies

from:  Eillien’s
Product:  Semi-sweet chocolate chips

BOB Recipe:  Chocolate Chip Cookies

2 1/4 cups unsifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup softened butter
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
12 oz semi-sweet chocolate chips (2 cups)
chopped nuts as desired

Combine flour, baking soda and salt.  In a separate bowl, combine butter, sugar, brown sugar and vanilla extact; beat until creamy.   Beat in eggs.

Gradually add flour mix.  Stir in chocolate chips and nuts.  Drop onto ungreased cookie sheet.  Bake in a preheated 375  F oven for 10 minutes.  Makes about 50 4″ cookies.

from:  Baker’s Corner
Product:  Semi-sweet Chocolate Chips

BOB Recipe:  Chocolate Chip Cookies

1 cup unsalted butter
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 1/2 cups semi-sweet chocolate chips
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
2 cups flour

Preheat oven to 375 F.  Cream together butter, sugars, eggs, soda, salt and vanilla.  Mix in remaining ingredients.  Drop by teaspoonfuls, 2 inches apart onto greased cookie sheets.  Bake 12-15 minutes or until lightly browned.

BOB Recipe: Monster Cookies

from:  Grassland
Product:  Salted Butter

BOB Recipe: Monster Cookies

6 eggs
1/8 cup Vanilla (2 tablespoons)
1/2 lb butter (1 cup)
4 teaspoons baking soda
2 1/2 cups brown sugar
9 cups Oatmeal
2 cups white sugar
1/2 lb Chocolate Chips
3 cups Peanut Butter
1/2 lb. M & M candies

Mix all ingredients together.  Drop tsp. size portions on cookie sheet.

Bake at 350 degrees.  Do not let cookies get too brown.

BOB Recipe: Oatmeal Jam Bars

from:  Shurfine
Product: Light Brown Sugar

BOB Recipe: Oatmeal Jam Bars

1 cup butter or margarine, softened
1 cup brown sugar, firmly packed
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups Quick Oats
1 (18 oz) jar Plum Jam or Raspberry Preserves

Preheat oven to 400 F.  Spray two 8-inch square pans with cooking spray.  Set aside.

Cream butter or margarine and slowly add sugar while beating at medium speed of an electric mixer.  Combine flour, soda, and salt.  Add to creamed mixture.  Mix well.

Stir in oats. Press 1/4 of the oat mixture in the bottom of each pan.  Spread 3/4 cup of jam on top of mixture.  Spread the remaining crumb mixture evenly over the jam and press firmly.  Bake for 30 minutes.  Cool and cut into bars.

BOB RECIPE: Oatmeal Raisin Cookies

from:  Baker’s Corner
Product: Light Brown Sugar

BOB RECIPE:  Oatmeal Raisin Cookies

1 1/2 cups light brown sugar, packed
1 cup butter or margarine, softened
1 tsp vanilla extract
1 large egg
2 cups Quick-cooking oats
1 1/2 cups all-purpose flour
1 tsp baking soda
1 cup raisins
1 cup chopped walnuts (optional)

Preheat oven to 350 F.

In a large bowl, mix brown sugar and butter until blended.  Beat in vanilla and egg until light and fluffy.  Mix in oats, flour and baking soda; stir in raisins and chopped walnuts.

Drop tablespoons of dough onto ungreased cookie sheet about 2 inches apart.

Bake 9-11 minutes or until golden brown.   Cool slightly and remove from cookie sheet to wire rack.  Once cookies are cooled, store in an airtight container.