Best Ever Chocolate Chip Cookies

Once upon a time I sold Airbake aluminum insulated cookie sheets in Kaufman's (now Macy's). I would bring a batch of this cookie dough, set up a toaster oven and begin baking. Within minutes I would have people standing around waiting to try a cookie. Many times customers would ask me for the recipe, which I had memorized, but started bringing copies to hand out. I sold a lot of Airbake too!

1-1/2 cup brown sugar

3/4  cup sugar

1-1/2 cup shortening

3 eggs
1-1/2 tsp vanilla

3 cups flour, plus 2 TBSP

1-1/2 tsp salt

1-1/2 tsp baking soda

12 oz. chocolate chips

1 cup chopped nuts (optional)

1 bag of Nestle Chocolate Chunks

pour on the love!

Cream together brown sugar, sugar and shortening with mixer. This step will coat the sugar granules with shortening so the wet ingredients won't dissolve the sugar. Then add eggs and vanilla, mix until creamy.  In small bowl, mix all dry ingredients together, then add to creamed mixture gradually just until flour disappears.  Don't over mix. Add chocolate chips and nuts, and milk chocolate. Mix gently.

Place heaping spoonfuls on ungreased cookie sheets.  We use aluminum air-bake sheets or use parchment paper. Bake at 350 for 10 - 12 minutes. Let set for 2 minutes on sheet before removing to cool on paper towels or cooling rack. Makes 6-7 dozen.

Warning: These cookies won’t last long so store some in a Ziploc bag and hide it in the freezer for yourself when you're really desperate!

Lofthouse Sugar Cookies

This is the best sugar cookie recipe and so easy to make because you don't need to roll out and cut the dough - just scoop into balls and bake!

Cookie Dough Ingredients

1/2 cup sour cream

1 cup sugar

1/2 cup butter

2 eggs

1 tsp vanilla

3 cups flour

1-1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt
a pinch of love

1. In a large bowl combine sour cream, sugar, butter, eggs and vanilla; mix well. 

2. In a smaller bowl whisk together flour, baking powder, baking soda, salt and a pinch of love.

3. Alternate adding the dry ingredients to the wet ingredients, mixing very gently, just until incorporated.

4. Using a 1 Tablespoon cookie scoop, scoop out dough then roll into a ball and place on cookie sheet.

5. With the flat bottom of a drinking glass dipped in flour, slightly flatten each cookie.

6. Bake in pre-heated oven at 350 degrees for 8 - 10 minutes. 

7. Transfer to cooling rack.  Makes 4 dozen

Butter Cream Frosting

4 cups powdered sugar

2 tsp vanilla

2 Tbsp milk

1/2 cup butter

1/2 cup Crisco

1. Cream together butter and shortening in mixer with paddle attachment on medium for about 2 minutes.

2. Add 1/2 cup powdered sugar and beat until smooth, Add another 1/2 cup and beat.

3. Add vanilla and food coloring,  mix.

4. Gradually add the remaining 3 cups of powdered sugar and milk, continue to mix on medium.
5 Store the remainder in a container

Molasses Cookies

This was the holiday cookie recipe that we didn't make and it's been sitting on the counter for about a month. I finally had some time this morning and love the results of this new recipe!

2 cups sugar
1 - 1/2 cups canola oil
2 eggs
1/2 cup molasses
4 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 tsp ground ginger
1 tsp ground cloves
1 tsp love
additional sugar

Directions:
1. In a large bowl beat sugar and oil until blended. Beat in eggs, then molasses.
2. In another bowl whisk flour, cinnamon, salt, ginger, cloves and love. Gradually add into sugar mixture.
3. Refrigerate 2 hours
4. Preheat oven to 375
5. Shape tablespoons of dough into balls, roll in additional sugar. Place 2 inches apart on cookie sheet.
6. Bake 8 - 10 minutes. Cool on pans for 1 minute. Remove to wire racks to cool. Makes 5 dozen

Cutout Cookies

This is our tried and true Cutout Cookie Recipe. Easy to mix, easy to handle and doesn't lose its shape when baking.

Ingredients 

1 cup margarine
1 tsp vanilla
1-1/2 cup sugar
3 eggs
3-1/2 cups flour
2 tsp cream of tarter
1 tsp baking soda
1/2 tsp salt
Pinch of Love

Directions

Cream margarine and vanilla with mixer. Add sugar, beating until light and fluffy. Add eggs one at a time, beat continuously. In a separate bowl sift flour, baking soda, salt, and cream of tarter together. Add the dry ingredients gradually, mixing on low speed.
Divide into 4 parts. Shape into a disk, wrap dough in plastic or wax paper and chill 3-4 hours.

On floured surface roll dough to 1/4 inch thick. Cut shapes (don't forget to dip the cutter in flour so it doesn't stick).
Bake on ungreased cookie sheet at 375 for 6-8 minutes. Cool 2 minutes before removing from cookie sheet.

Icing

4 cups powdered sugar

4 TBSP milk

2 TBSP Karo

Food coloring

Mix well. Add enough milk to make spreadable, a little runny. Divide into bowls, add coloring. Apply with small knife or place in small squeeze bottles with fine tips.  To layer icing when decorating, allow first layer to set (dry) before adding next color.

We usually double this recipe and make a couple batches!

Chocolate Cookies

Enjoy this moist Chocolate Cookie that tastes like a brownie! Try adding walnuts, mini marshmallows or mint chips.

Ingredients

1/2 cup butter
12 ounce bag chocolate chips
1-1/4 cup light brown sugar
3 eggs
2 tsp vanilla
1/4 cup unsweetened cocoa powder
1-1/2 cup flour
1-1/2 tsp baking powder
1/4 tsp salt
Dash of Love

Directions

In a sauce pan on medium heat melt butter and chocolate chips. Remove from heat and cool 5 minutes.
In a mixing bowl beat brown sugar, eggs and vanilla. Turn mixer to medium speed and slowly add melted chocolate.
Add the remaining dry ingredients gradually mixing on low speed.

Refrigerate for 2 hours.

Preheat oven 325.
Line the cookie sheet with parchment paper. Scoop 1 Tablespoon of cookie dough, placing an inch apart. Bake 15 minutes, cool 5 minutes then remove cookies to cooling rack. Makes about 5 dozen.

Gramsy's Buttermilk Cookies

Buttermilk Sugar Cookies

This weekend I compared two family sugar cookie recipes. The first recipe was a sour cream sugar cookie and I really can't figure out which part of our family it's from. It was a drop cookie and I had to adjust the temperature and time because they were getting too dark.

Gramsy's Buttermilk Sugar Cookies with
 Rainbow Sparkling Sugar Sprinkles

The second recipe was Gramsy's, which my father has perfected on his own. Years ago he walked me through all of the steps, showing how to add the flour gradually and stir just until the "shine goes away". However, my cookies never turned out like his - until today!
A funny thing happened when I cut the first set of cookies.  I picked up a scrap of dough, popped it in my mouth and immediately recognized this taste. I closed my eyes and felt like I was 7 years old again as I remembered making these cookies with Gramsy. When she stepped out of the kitchen for a moment I ate a piece of dough. She came back and asked if I had taken any. Even though I was guilty I shook my head "no". She laughed as Grandpa walked in and she pointed at me and said, "Christie said she didn't eat any cookie dough", as she reached over and wiped the flour off my lips.

Wilton Sparkling
Sugar Sprinkles

1 cup shortening
2 cups sugar
3 eggs
1 cup buttermilk
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
5 cups flour
a dash of love

Cream together shortening and sugar. Mix in eggs one at a time. Add vanilla.
Sift in 1 cup of flour, baking soda, baking powder, and salt. Mix lightly. Mix in 1/3 of the buttermilk.
Alternately add the remaining flour and buttermilk, mix only until the shine goes away. The secret to any cookie is not to over mix the flour or you'll have a tougher cookie.
On a floured surface, roll out 1/4 of the dough at a time, about 1/4 inch thick.
Cut out cookies. Place on cookie sheet, sprinkle with sugar. Gramsy always used regular sugar. I prefer decorating with Sparkling sugar from JoAnn's Fabric.
Bake on ungreased cookie sheets with rack placed in the middle of the oven. It's best to bake one sheet at a time so the air can circulate and bake evenly.
Bake at 350 for 10-12 minutes. Let rest on cookie sheet for 2 minutes before moving to cooling rack.
Makes 4-5 dozen. These have a nice, smooth surface and would be good with icing too.

Chewy Lemon Sugar Cookies

When life gives you lemons, make cookies!
I've been looking for a recipe for a soft lemon cookie and discovered this great recipe from The Craving Chronicles. I made a couple modifications, (like adding love) and can't wait to try these again!

2 1/4 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar, plus 1/3 cup for rolling
2 ounces cream cheese, cut in 8 pieces
zest of 1 large lemon
6 Tbsp (3/4 stick) unsalted butter, room temperature
1/3 cup vegetable oil
1 large egg
1 Tbsp lemon juice
1 Tbsp milk
1 tsp vanilla
1 tsp lemon extract
a dash of love

Preheat oven 350. Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Place sugar and zest in mixing bowl, combine until fragrant. Add cream cheese and butter, mix until creamy. Add oil, egg, lemon juice, milk, vanilla and lemon extract, mix until combined.
On lowest setting, add flour and mix only until ingredients are combined.  If you over mix flour it will toughen the texture.
Place remaining sugar in a small bowl. Using  small cookie scoop, portion out 12 dough balls per baking sheet. Roll each dough ball in your hands, then roll in sugar to coat. Space about 2 inches apart on baking sheets. Makes about 24 cookies.
Bake 1 sheet at a time for 11-13 minutes, until set and just beginning to brown on the bottom. They might not look done, but don't over bake! Cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely. store in airtight container at room temperature.

Christmas Cutouts

1 cup margarine 1 tsp vanilla               1-1/2 cup sugar 3 eggs 3-1/2 cup flour 2 tsp cream of tarter 1 tsp baking soda 1/2 tsp salt

Cream margarine and vanilla with mixer. Beat in sugar till light and fluffy. Add eggs one at a time beat continuously.  Sift flour, baking soda, salt, and cream of tarter together.
  Add dry ingredients gradually, mix well.  Wrap dough in plastic or wax paper and chill 3-4 hours.  On floured surface roll dough to 1/8 inch thick, cut shapes.  Bake on ungreased cookie sheet  at 375 for 6-8 minutes.  Cool slightly before removing from cookie sheet.

Cookie Icing
2 cups powdered sugar

2 TBSP milk

1 TBSP Karo

Food coloring

Mix well. Add enough milk to make spreadable, a little runny. Divide into bowls, add coloring. Apply with small knife or place in small squeeze bottles with fine tips.  To layer icing when decorating, allow first layer to set (dry) before adding next color.

We usually double this recipe and make a couple batches!

Submitted by Christie Hickman

Rachel's Peanut Butter Cookies

June 12th is National Peanut Butter Cookie Day. Enjoy this recipe from my cousin, Rachel Maggs

2 sticks parkay

1 cup Jiffy peanut butter

1 cup brown sugar

1 cup sugar

2 medium eggs or 1/3 cup

1 tsp vanilla

2 ¾ cup sifted flour

1 ½ tsp baking soda

½ tsp salt

Cream  together parkay and jiffy. Mix in b. sugar and sugar. Add eggs and vanilla. Stir in dry ingredients.  Form into balls. Press with fork, sprinkle sugar on top.  Bake at 375° for 9 ½ minutes.

Soft Sugar Cookies

Jane Oakley's Soft Cookies

Best Chocolate Chip Cookies in Ellet

Chop milk chocolate candy-making discs, Hershey bars
or use Nestle Chocolate Chunks 

Once upon a time I sold Airbake aluminum insulated cookie sheets in Kaufman's (now Macy's). I would bring a batch of this cookie dough, set up a toaster oven and begin baking. Within minutes I would have people standing around waiting to try a cookie. Many times customers would ask me for the recipe, which I had memorized, but started bringing copies to hand out. I sold a lot of Airbake too!

1-1/2 cup brown sugar

3/4  cup sugar

1-1/2 cup shortening

3 eggs
1-1/2 tsp vanilla

3 cups flour

1-1/2 tsp salt

1-1/2 tsp baking soda

12 oz. chocolate chips

1 cup nuts, chopped
1 cup milk chocolate candy, chopped or a bag of Nestle Chocolate Chunks

Cream together brown sugar, sugar and shortening with mixer. This step will coat the sugar granules with shortening so the wet ingredients won't dissolve the sugar. Then add eggs and vanilla, mix until creamy.  In small bowl, mix all dry ingredients together, then add to creamed mixture gradually just until flour disappears.  Don't over mix. Add chocolate chips and nuts, and milk chocolate. Mix gently.

Place heaping spoonfuls on ungreased cookie sheets.  We use aluminum air-bake sheets or use parchment paper. Bake at 350 for 10 - 12 minutes. Let set for 2 minutes on sheet before removing to cool on paper towels or cooling rack. Makes 6-7 dozen.

Warning: These cookies won’t last long so store some in a ziplock bag and hide it in the freezer for yourself when you're really desperate!

You'll never go back to your old recipe. Promise!

Oatmeal Coconut Cookies

Look what I found in the bottom drawer of the refrigerator! We made this cookie dough for the Christmas Cookie Baking Bash.  I know, cookies should be abolished in the New Year but this cookie is an exception because it contains oatmeal, raisins and walnuts, which cancels out the butter, sugar and flour. Right?

1 ½ cups butter (3 sticks) room temp
2 cups brown sugar
2 large eggs

2 cups flour

½ tsp salt

1 tsp baking soda

1 tsp baking powder

1 tsp vanilla

3 cups rolled oats

1 cup coconut

1 cup chopped walnuts

½ cup raisins

Cream together brown sugar and butter. Add eggs. Stir in flour, salt, baking soda, baking powder. Add Vanilla, oats, coconut, walnuts, raisins.  Divide dough in 1/2 place each part in a gallon ziplock baggie and pat down to 1 inch thick. Refrigerate 3 –  or more  hours. 

Cut cold dough into squares

Place on cold cookie sheet

Cookie will look raw until cooled.

Cut cold dough into 1 inch chunks. Use parchment paper on cookie sheet or use an aluminum air-bake cookie sheet. Bake 10 – 12 minutes at 350°,  will look glossy in the center. Allow cookies to set for 2 minutes on the hot cookie sheet to finish baking. Then move cookies to cooling rack.

Rice Krispie Treats

3 Tbsp margarine or butter

1 10oz pk regular marshmallows

or

4 cups mini marshmallows

6 cups Rice Krispies

Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal, stir until well coated.  Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 pan coated with cooking spray.  Best if served same day.

No Bake Cookies

2 cups sugar

1/2 stick butter

1/4 cup cocoa

1/2 cup milk

Mix in saucepan.  Cook until comes to hard, rolling boil.  Remove from heat and add:

1 tsp vanilla

1 cup peanut butter

3 cups quick oats.

Stir well.  Drop spoonfuls on waxed paper.  Will set up as cools.

Snickerdoodles

1 cup shortening                  Cream these ingredients together

1-1/2 cup sugar

2 eggs

2-3/4 cup flour                    Sift dry ingredients together and

2 tsp cream of tartar             gradually stir into creamy mixture. 

1 tsp soda

1/2 tsp salt

Roll into 1 inch balls and then roll in a mixture of 2 teaspoons cinnamon and 2 tablespoons sugar.  Place on un-greased cookie sheet.  Bake at 400° for 5-7 minutes.  Let set 2 minutes before removing from sheet.

Submitted by Christie Hickman

Cutout Cookies

1 cup margarine 1 tsp vanilla               1-1/2 cup sugar 3 eggs 3-1/2 cup flour 2 tsp cream of tarter 1 tsp baking soda 1/2 tsp salt

Tommy rolling  the dough, 1992

Cream margarine and vanilla with mixer. Beat in sugar till light and fluffy. Add eggs one at a time beat continuously.  Sift flour, baking soda, salt, and cream of tarter together.  Add dry ingredients gradually, mix well.  Wrap dough in plastic or wax paper and chill 3-4 hours.  On floured surface roll dough to 1/8 inch thick, cut shapes.  Bake on ungreased cookie sheet  at 375 for 6-8 minutes.  Cool slightly before removing from cookie sheet.

Giant Chocolate Chip Cookie

1/3 cup shortening

1/3 cup margarine

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

1 tsp vanilla

1 -1/2 cup flour

1/2 tsp salt

1/2 tsp baking soda

1 cup or 6 oz chocolate chips

1/2 cup chopped walnuts (optional)

Place oven racks at middle and top levels of oven and preheat to 375°

Cream shortening and margarine with sugar.  Add egg and vanilla.

In small bowl stir flour with salt and baking soda.  Combine two mixtures.  Dough should look like clay.  Stir in chocolate chips and nuts. Divide dough into 2 balls and pat into circle on waxed paper (flour your hands).

Cookies should measure 8” x ½” thick before baking.  Make outer edge a bit thicker to prevent crumbling.

Place on ungreased cookie sheet and bake 15 - 20 minutes.  Bake 1 cookie at a time.  Let stand 3 minutes before removing from cookie sheet.

Submitted by Christie Hickman

Gramsy's Molasses Cookies

1 cup Crisco

1 cup sugar

1 cup hot coffee

1 cup molasses

5 cups flour

1 Tbsp baking soda

1 Tbsp ginger

¼ tsp salt

Blend crisco and sugar. Add hot coffee and molasses. Stir in 3 cups of flour, the soda, ginger and salt. Stir in 2 more cups of flour until shine goes away. Chill. Roll out on sugar surface. Bake at 350°. Not sure of time.

This is from my Mom's first cookbook. Gramsy went through and made notes for Mom to follow.