7 Layer Magic Cookie Bars

Ingredients

1 1/2 cups graham cracker crumbs

1/2 cup (1 stick) butter, melted

1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)

1 cup (6 oz.) milk chocolate chips

1 cup (6 oz.) semisweet chocolate chips

1/2 cup (3 oz.) white chocolate chips

1 cup flaked coconut

1 cup chopped walnuts

Directions

1. Preheat oven to 350°F (325°F if using a glass pan).

2. ln a small bowl, combine graham cracker crumbs and butter; mix well. Press the crumb mixture firmly onto the bottom of a 13-x-9-inch baking pan.

3. Pour condensed milk evenly over the crumb mixture.

4. Layer remaining ingredients evenly in the order listed. Press down firmly with a fork.

5. Bake for 25 minutes, or until lightly browned. Let cool. Chill if desired.

6. Cut into bars or diamonds. Store leftovers covered at room temperature.

Orange Cookies

Orange Cookies

Ingredients

COOKIES

1 cup sugar

1 cup packed brown sugar

1 cup butter-flavored shortening

2 eggs

2 Tablespoons orange juice

1 Tablespoon vanilla extract

1 teaspoon grated orange peel

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon baking powder

2 cups quick-cooking oats

1 cup sweetened shredded coconut

FROSTING

2 Tablespoons butter, melted

3 to 4 Tablespoons orange juice

1 Tablespoon grated orange peel

2 cups powdered sugar

Directions

1. Heat oven to 350°F. Beat sugar, brown sugar and shortening in large bowl at medium speed 3 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in 2 tablespoons water, 2 tablespoons orange juice, vanilla and 1 teaspoon orange peel until blended.

2. Whisk flour, baking soda, salt and baking powder in medium bowl. Beat into sugar mixture at low speed just until combined. Stir in oats and coconut.

3. Drop 1 tablespoon dough per cookie 3 inches apart onto parchment paper-lined baking sheets. Bake 10 minutes or until golden brown and set.

4. Meanwhile, combine butter, 3 tablespoons orange juice and 1 tablespoon orange peel in large bowl. Whisk in powdered sugar until of spreadable consistency, adding additional juice if needed. Spread each cookie with generous 1 teaspoon frosting. Cool completely on wire rack.

Cowboy Cookies

A western twist on chocolate chip cookies

3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
1 ½ cups butter
1 ½ cups sugar
1 ½ cups brown sugar
1 Tablespoon vanilla
3 eggs
3 cups chocolate chips
3 cups oats
2 cups flaked coconut
2 cups chopped pecans (optional)

Directions

In a bowl, mix flour, baking soda, baking powder, cinnamon, and salt; set aside. In a large bowl, beat butter until smooth and creamy. Gradually beat in sugars and vanilla. Add eggs and beat well. Add flour mixture and stir just until combine. Add chocolate chips, oats, coconut, and pecans. Drop dough onto greased cookie sheet using a very large cookie scoop, place 2-3 inches apart. Bake at 350 degrees for 11-12 minutes. Makes about 4 dozen large cookies.

* I made smaller cookies and probably got a couple more dozen :)
* I didn't put the pecans in mine
* I added about 1/2 cup extra flour becuase my first batch came out a bit flat

These were yummy!

3 Ingredient Peanut Butter Cookies

1 c Peanut Butter
1 c sugar
1 egg

Preheat oven to 350 degrees. Mix all ingredients together with an electric mixer. Form into 1" balls, set balls on cookie sheet, then press with a fork to get the traditional look of peanut butter cookies. Bake 8 minutes. Let the cookies cool for at least 3 minutes before removing to cooling racks. Makes 15-20 cookies.

Found recipe HERE

Chewy Milk Chocolate Cookies

Chewy Milk Chocolate Cookies

Ingredients

2/3 cup melted butter

2 cups lightly packed brown sugar

2 eggs

2 Tbsp. hot water

2 2/3 cups all-purpose flour*

1 tsp. baking powder

1 tsp. baking soda

¼ tsp. salt

Stir in 1 package Milk Chocolate chips

Directions

Beat the first 4 ingredients together, mixing well.

Combine the remaining ingredients in a separate bowl and add to the wet ingredients slowly, stirring well after each addition

Drop from small spoon onto ungreased cookie sheet. Bake at 375 degrees for 8 – 10 minutes.

Makes about 5 dozen cookies.

*I added about 1/2 cup extra flour because they seemed too thin, but they would probably be good either way.

Peanut Butter Fingers

1/2 cup sugar
1 1/4 cups brown sugar
3/4 cup butter (softened)
2 eggs
3/4 cup peanut butter
3/4 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. vanilla
1 1/2 cups flour
2 cups oatmeal

extra 1/2 - 1 cup peanut butter

Mix everything together and spread it on an ungreased cookie sheet. Press it down with your hand or a rolling pin. Bake for 8-9 minutes at 350 degrees. Do not overbake! While still warm spread desired amount of peanut butter on top. Let cool. Frost with chocolate icing (recipe below).

Icing:
3/4 cup butter
1/4 cup cocoa
1 TBSP karo syrup
1 tsp. vanilla
1/8 cup milk
powdered sugar (about 1 lb)

Mix and add powdered sugar until a nice consistency (not too runny, not too thick).

Coconut Macaroons

INGREDIENTS:

1 (14 ounce) can Sweetened Condensed Milk 1 egg white, whipped 2 teaspoons vanilla extract	1 1/2 teaspoons almond extract 1 (14 ounce) package flaked coconut                           (unsweetened) milk chocolate chips, melted (optional)

DIRECTIONS:

1.	Preheat oven 325 degrees F. Line baking sheets with parchment paper. Set aside.
2.	In large bowl, whip the egg white till it formed soft peaks. Add the almond extract to the condensed milk and mix it together, then add it to egg and whip it more. Add vanilla extract. Add coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.
3.	Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.

Pumpkin Chocolate Chip Cookies

If you cookies turn out FLAT, add flour.
Both these cookies came from the same batch of dough. But I added flour after I got these results.
I think I added over 1 cup EXTRA flour to get them to look like the first photo.
(And they taste SO good!)

1 cup (2 sticks) butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

**I also added 1/8 cup ground flax seed and I substituted 1 cup of flour with 1 cup of wheat flour.

Shortbread Cookies

Ingredients

§  2 sticks Plus 2 Tablespoons Salted Butter, Softened

§  1 cup Sugar

§  2 cups All-purpose Flour

§  1 cup (scant) Corn Starch

Preparation Instructions

Preheat oven to 325 degrees.

Cream butter and sugar together. Sift in flour and cornstarch and blend together using a pastry cutter until the ingredients all come together. (If mixture seems excessively dry, cut in 1 more tablespoon of butter—but only if you really need it.)

Form dough into a big ball, wrap in plastic wrap, and refrigerate 20 minutes.

Roll onto a lightly floured surface and cut into rounds. Place on a cookie sheet lined with parchment paper or a baking mat. Bake for 20 minutes. Do not allow shortbread to brown; the edges should have the faintest golden tinge*.

Check your oven sooner if it runs hot.

*My cookies never got a golden tinge and I overcooked them, they were really hard. Don't over cook them. I am planning on eating them with the Sweet Cream sauce, so they should be ok still.

Polvorones/Mexican Wedding Cookies

 

These turned out really crumbly for me, but I think that is because I used finely ground almonds instead of actual almond flour. So if you don't have almond flour, just use another cup of all-purpose flour. 

_______________________________________________

·         1 1/2 cups unsalted butter

·         1 cup superfine sugar

·         2 cups all-purpose flour

·         1 cup almond flour

·         1/2 teaspoon pure vanilla extract

·         Sifted confectioner's sugar, for dusting

1. To clarify the butter, cut the butter into pieces and melt in a saucepan over low heat. Skim off any foam and discard. Turn off the heat and let sit for 5 minutes or so, until the remaining milk solids sink to the bottom. Gently strain the butter, making sure not to include the solids. Measure 1 cup.

2. Preheat the oven to 375 degrees F.

3. In a bowl, combine the warm butter with the sugar and refrigerate until it solidifies, about 30 minutes. Remove from the refrigerator and whip until thickened (it'll look a bit like whipped cream). Stir in the all-purpose flour gradually, using a spoon or spatula, then add the almond flour and vanilla and combine. Knead, still in the bowl, with the palm of your hand until it starts to come together.

4. Turn out onto a lightly floured surface and roll out to about 1 inch thick, making sure the crumbly dough stays together. With a cookie cutter or glass, cut out 2-inch circles. They might crumble when you cut them as they are very fragile, so be gentle and patient, pressing the dough together as needed. Place on a baking sheet lined with a non-stick mat or parchment paper and bake until the edges are just starting to turn color (the tops should still be pale), 10 to 12 minutes. Let cool on the baking sheet for a few minutes. Dust them with confectioner's sugar and carefully transfer them from the baking sheet with an offset spatula; avoid touching them at all unless you are going to eat them.

Note: ...if you don't want to use nuts, you can substitute 1 cup flour for the almond flour.

No Bake Bars

These are really good and super easy!

Boil together for 1 min:
2 cups sugar
1/2 cup milk
1/4 cup cocoa
1 cube butter or margarine

Remove from heat and add:
1 tsp vanilla
pinch of salt
1/2 cup peanut butter (optional)
3-4 cups oats

Mix well. Spread in 8x8 (ish) cake pan. Smooth the top down. While in the pan, cut into squares while it is still a little warm. Cool. Store in an airtight container.

Enjoy!

If you'd rather have 'cookies' instead of 'bars':
Once everything is mixed together, drop by the spoonful onto wax paper. Cool. Store in an airtight container. Tastes the same! :)

So Soft Sugar Cookies

1 cup margarine
2 cups sugar
2 eggs
1 tsp. vanilla
1 cup milk
6-7 cups flour
2 tsp. baking soda
4 tsp. baking powder
1 tsp. salt

- Cream butter, sugar, eggs, and vanilla.
- Add milk.
- Blend in flour, soda, baking powder, and salt.
- Roll out dough (1/3 at a time) on floured counter. (Not too thin, maybe 1/4"-3/8" thick)

- Cut out desired shape.
- Bake at 350 degrees until barely brown on bottom. (Took me about 8 min.)
- Frost when cool.

(Use a paper sack cut open to lay your cookies on to cool. The paper absorbs any extra oil.)

And if you want, this is great for making giant sugar cookies too. Fun for kids to decorate!

Devils Cake Mix Cookies

Devils Cake Mix Cookies

1 Devils Cake Mix

2 beaten eggs

2/3 cup margarine or oil (I used canola)

Mix together.

Bake at 325 degrees for 12-13 minutes.

The original recipe I have says to bake it for 9-10 minutes, but mine took longer.

I also left them on the cookie sheet for a couple minutes before moving them to a cooling rack.

Very easy and yummy!

Chocolate Chip Cookies

1 cup sugar
1 cup brown sugar
2 cubes butter
2 eggs

3 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla
2 cups milk chocolate chips

Cream sugars, butter, and eggs. Add and mix all dry ingredients and vanilla. Add chocolate chips. Drop scoops on cookie sheet. Bake at 375 degrees for 6-9 min.

Chocolate Chip Cookies

Sorry I don't have a pic right now, but these are really yummy!

Just to warn you this makes a ton, probably around 9 dozen!
And you’ll definitely want to use a Bosch or KitchenAid.

4 cubes butter
1 ½ cups sugar

Beat 10 minutes

2 cups brown sugar
3 eggs

Beat 3 minutes

6 cups flour
1 ½ tsp salt
1 ½ tsp baking soda

Beat 3 minutes

2 tsp vanilla
4 cups chocolate chips


Bake at 350 for 8-11 minutes

(Mine usually take closer to 11 eleven minutes. And just add a little more flour if they turn out too flat)

Snickerdoodles

2 & 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening**
8 tablespoons (1 stick) butter or margarine, softened
1 & 1/2 cups sugar, plus 3 Tablespoons
2 large eggs
1 Tablespoon ground cinnamon

Preheat the oven to 350 degrees F.

Sift the flour, baking soda, and salt into a bowl.

With a hand-held or standing mixer, beat together the shortening and butter. Add the 1 & 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and blend until smooth.

Mix the 3 Tablespoons sugar with the cinnamon in a small bowl. Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the balls into 1/2-inch thick disks, spacing them evenly on unlined cookie sheets. Bake until light brown, but still moist in the center, about 12 minutes. Cool on a rack.

**I did not have shortening, so I just used 1 cup (2 sticks) of margarine total and it turned out great.

Triple Chocolate Fudge Cake Cookies

1 pkg Triple Chocolate Chunk Cake Mix (Betty Crocker SuperMoist Cake)
1/2 cup butter or margarine, softened
1 tsp vanilla
2 eggs
1 cup semisweet chocolate chips

Preheat oven to 350 degrees.

Beat in 1/2 of cake mix, butter, vanilla, and eggs on medium speed until smooth. Stir in remaining cake mix and chocolate chips.

Drop dough on ungreased cookie sheet.

Bake 10-12 minutes (until edges are set). Cool 1 minute.

**Can also use other cake mix flavors.

Waffle Cookies

1 cup melted butter

1 1/2 cup sugar

2 1/2 cups flour

2 tsp vanilla

4 eggs

3/4 cup cocoa

1 tsp salt

pinch of baking soda

Mix all ingredients together and cook on hot waffle iron. Frost with butter cream frosting ( see recipe below)

Butter Cream Frosting

6 Tbs butter

4 1/2 cups powdered sugar

1/4 cup milk

1 1/2 tsp vanilla

4 Tbs cocoa powder

In a small bowl mix butter and half the sugar until light and fluffy. Beat in milk, vanilla and cocoa. Gradually beat in remaining sugar. then add additional milk if necessary.

Celebration Cookies (Best sugar cookies ever, thanks to Mandy!)

1 cup butter or margarine

2 cups sugar

2 eggs

1 cup dairy sour cream

1 tsp vanilla

1/2 tsp baking soda

4 tsp baking powder

4 1/2 cups flower

1/2 tsp salt

Cream together butter and sugar. Add eggs and beat well. Add sour cream and vanilla. Sift together dry ingredients and add to creamed mixture. Roll dough 1/2 inch thick. Place on buttered cookie sheet 2 inches apart. Bake at 350 for 14-17 minutes or until lightly brown. Cookies should be large, soft and thick.

Butter Frosting:

6 Tbsp butter

4 1/2 to 4 3/4 cups powdered sugar

1 1/2 tsp vanilla

Chocolate: Add 4 Tbsp of coco powder.

Mix together.

Mrs. Field's Chocolate Chip Oatmeal Cookies

2 c. brown sugar
2 c. sugar
2 c. margarine
2 tsp. baking soda
2 tsp. baking powder
2 tsp. vanilla
4 eggs
5 c. flour
5 c. oatmeal
chocolate chips (optional)

Cream brown sugar, sugar, and margarine. Add baking soda, baking powder, vanilla, and eggs. Add flour and oatmeal. Add chocolate chips if desired. Bake at 400 degrees for 7-10 min. Do not overbake.

Tip: Drop dough close together on cookie sheet (without touching). Place in freezer. Once frozen, remove from cookie sheet and put in freezer zip lock bag. Keep in freezer up to 2 months. Bake frozen dough at 350 degrees for 12-15 min.