Until next time,
Tonya @WoollyGhoulie
So here's the first one:
Simple cookies with M&M candies
http://allrecipes.com/Recipe/Robbis-MM-Cookies/Detail.aspx?prop24=etaf
Number two:
Norman-Marcus Cookies (my personal favorite)
2 cups butter
24 oz. Chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. Baking soda
1 tsp. Salt
2 cups sugar
1 8 oz. Hershey bar (grated)
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 blend until a fine powder.
Cream the butter and both sugars.
Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda.
Add chocolate chips, Hershey barm, and nuts. Roll into balls and place 2 inches apart on cookie sheet.
Bake for 10 minutes at 375.
Recipe says makes 112 cookies but we rolled them 1 inch round balls and got 206 cookies. Had to take the mixture out of my Kitchenaid mixer bowl and put it in my biggest metal bowl because there was so much of it that it was overflowing We just finished mixing it by hand. I know now that next time I make these I will half the recipe.. The cookies are delicious though.
Number three:
Jello Cookies
Ingredients
- 3.5 cups flour
- 1 tsp baking powder
- 1.5 cups salted butter softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 4 (3 oz) pkg Jello You can use any flavors you want
- Beat butter in large bowl with mixer until creamy. Add sugar and beat until light and fluffy. Blend in egg and vanilla. Mix flour and baking powder in a separate bowl. Gradually beat in flour mixture.
- Divide dough into 4 sections. Sprinkle 2 Tb of Jello onto each section. Knead together with dough. You may want to add a few drops of food coloring to make the dough more vibrant.
- Shape dough into 1-inch balls. Roll in the extra Jello from the packets. Place, 2 inches apart, on baking sheets. Flatten with bottom of bowl.
- Bake 8 to 10 min at 350 on lined baking sheets. Cool on baking sheets 2 min. Remove to
wire racks and cool completely.
Number four:
Lemon Cookies
These cookies use only four ingredients, and mix up in less than 5 min. Seriously awesome. Even better, they use no oil or butter. I know, you might be a littl...e skeptical, too. But these are simply the lightest, softest, yummiest cookies ever. Low Fat Crinkle Cookies Ingredients 1 box lemon cake mix (any kind) 1 egg, lightly beaten 2 cups Cool Whip, thawed (8 ounce container) ½ to 1 cup powdered sugar Instructions Preheat oven to 350. In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky! Form dough into tablespoonfuls and roll in powdered sugar. Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove. Please SHARE so this will be SAVED to your timeline! Join us for more interesting facts, recipes, health tips, DIY projects and fun stuff atAll-Natural Weight Loss
Number five:
Walnut cookie balls
Serves: 20
Cook Time: 25 Min
Cooking Method: Bake
Cook Time: 25 Min
Cooking Method: Bake
Ingredients
1 c (2 sticks) butter, softened
1/2 c confectioners' sugar, plus more for rolling
2 tsp pure vanilla extract
1/4 tsp nutmeg, ground
1/8 tsp salt
2 c flour
1 1/2 c Diamond of California chopped walnuts
1/2 c confectioners' sugar, plus more for rolling
2 tsp pure vanilla extract
1/4 tsp nutmeg, ground
1/8 tsp salt
2 c flour
1 1/2 c Diamond of California chopped walnuts
Directions
1 Preheat oven to 350º. Spread chopped walnuts on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 5 to 10 minutes. Let cool. Leave oven set to 350º.
2 Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add sugar, vanilla, nutmeg and salt; beat until well blended. Stir in flour and walnuts.
3 Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets.
4 Bake until edges are lightly browned and cookies are set, about 15 minutes. Remove from baking sheets. Immediately roll hot cookies in additional confectioners' sugar. Place sugared cookies on wire racks to cool. When cool, roll again in sugar.
Number six:
Easy Pudding Cookies
The best-kept secret of your chewy-cookie-making friends? Pudding. In this version it's chocolate pudding and white chocolate that do the trick.
Time
Prep:
15 min
Total:
27 min
Servings
Total:
42 servings, 1 cookie each
What You Need
1Cup butter or margarine, softened
1Cup packed brown sugar
1Pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
2Eggs
1Tsp. Baking soda
2Cups flour
1-1/2Pkg. (4 oz. Each) BAKER'S White Chocolate (6 oz.), choppedMake It
HEAT oven to 350°F.BEAT butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until well blended. Add eggs and baking soda; mix well. Gradually beat in flour until well blended. Stir in chocolate.DROP tablespoons of dough, 2 inches apart, onto baking sheets.BAKE 10 to 12 min. Or until edges are lightly browned. Cool 1 min. On baking sheets; remove to wire racks. Cool completely.Kraft Kitchens Tips
Size-WiseThese cookies are great for gift-giving and sharing on a special occasion.Special ExtraAdd 1 cup dried cranberries with the chocolate.VariationPrepare using other flavor combinations of JELL-O Instant Pudding and stir-ins, such as Pistachio Pudding with dried cherries, Lemon Pudding with chopped PLANTERS Pecans, and Vanilla Pudding with chopped BAKER'S Semi-Sweet Chocolate- Number seven:
- Almond Joy Candies
- bag of shredded coconutApproximately 3 tablespoons of light corn syrupAlmondsPut the coconut in a food processor to chop up a little finerI added about 3 tablespoons of light corn syrup, start with 2 and go from there. You may need more or less.You do not want it to thin. Keep it the same consistency of almond joys. For me it was about 3 tbs.Squeeze the mixture together, if it doesn't hold then refrigerate for a few minutes.After its chilled, make small balls (about 1 inch round) and press an almond on top. After you have all your coconut and almonds on the pan, return it to the fridge for about 15 minutes or so.In the meantime melt some chocolate (I had some Candiquik on hand) I like that a lot better than chocolate chips for coating.. Any grocery store has it. After the chocolate melted I dipped each piece of candy in the chocolate. Returned it to the tray to harden. It taste just like an almond joy. This was my fist time making this and I will be making them again..
- Number eight:
- Buckeyes
-
From Julie Espy {White Lights on Wednesday}Ingredients
- 18 ounces creamy peanut butter
- ½ cup butter, melted
- 3 cups confectioner’s sugar (about 1 pound)
- 1 tablespoon vanilla
- 12 ounces chocolate chips
- 2 ounces parafin wax, optional
Directions- In a large bowl, cream together peanut butter, butter, and vanilla until smooth. Add confectioner's sugar, 1 cup at a time, mixing until almost combined after each addition, until all sugar is incorporated.
- Roll peanut butter mixture into bite sized balls. Place peanut butter balls onto a baking sheet lined with Sil-Pat, waxed paper, or parchment paper. Chill peanut butter balls for at least 1 hour.
- In a double boiler set up, melt together chocolate chips and wax in a bowl. Once melted, stir together thoroughly to combine.
- Insert a toothpick into the center of one peanut butter ball. Use the toothpick to dip the ball into the melted chocolate. Be sure to leave a circle of peanut butter showing at the top of the candy {this is what makes it look like a Buckeye}. Dip the ball once more, leaving peanut butter showing and then place back onto the lined baking sheet. Repeat with remaining peanut butter balls.
- Refrigerate for 10 minutes, or until ready to serve*
NotesIf you are not using paraffin wax, you will need to refrigerate your candy until the chocolate is set, about 1 hour. If you are in a hurry, paraffin wax can be a great option. The wax makes the chocolate set at room temperature and does not need to be refrigerated. Paraffin wax is safe to digest. And unless you eat the entire batch yourself, you're really not consuming very much at all. Paraffin wax can be found at your local grocery store in the canning section.
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