Butterscotch Oatmeal Cookies

Another great cookie recipe. I found this recipe off the back a Hershey's bag of butterscotch chips. It's quickly becoming a family favorite. The other day we all sat around a bowl of cookie dough and just ate it (It wasn't completely full). So much for being a good mom but hey, it's that good.

Butterscotch Oatmeal Cookies

3/4 cup buter or margarine softened

3/4 cup granulated sugar

3/4 cup brown sugar

2 eggs

1 tsp vanilla

1 1/4 cups flour

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt

3 cups oats

1 3/4 cups butterscotch chips

1. Heat oven to 375 F.

2. Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well.

3. Drop by heaping teaspoons onto ungreased cookie sheet. Bake 8 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Enjoy!

Sugar cookies

I made some sugar cookies at the request of one of my good friends. She loves sugar cookies and since she doesn't like a very wide variety of foods (she can be impossible to cook for) and her husband was busting his butt in my yard connecting the sprinkler system to the city's irrigation with my husband I made some. I don't think they ate enough though and they wouldn't take them home. My husband complained of too much frosting which I totally think is great. So where does that leave me? I'll tell where, it leaves me having two sugar cookies for breakfast! Ugh! I could kick myself but they did taste ever so yummy.

Sugar Cookies -Better Homes and Gardens New Cookbook

1/3 cup butter or margarine

1/3 cup shortening

3/4 cup sugar

1 tsp baking powder

1 egg

1 tsp vanilla

2 cups all-purpose flour

1. Beat butter and shortening on medium to high speed 30 seconds. Add sugar, baking powder, and a dash of salt. Beat till combined, scraping bowl. Beat in egg and vanilla. Beat in as much flour as you can with the mixer. Stir in remaining flour. Divide dough in half. If necessary, cover and chill dough for 3 hours or till easy to handle.

2. On a lightly floured surface, roll half at a time to 1/8 inch thick. Using a cookie cutter cut into desired shapes. Place on ungreased cookie sheet. Bake in 375 degree oven for 7 to 8 minutes. Cool on rack. Frost.

Butter Frosting

1/3 cup butter or margarine

4 1/2 cups powdered sugar

1/4 cup milk

1 1/2 tsp vanilla

milk

food coloring

1. In a mixing bowl beat butter till fluffy. Gradually add 2 cups powdered sugar, beating well. Slowly beat in the 1/4 cup milk and vanilla.

2. Slowly beat in remaining powdered sugar. Beat in additional milk, if needed, to reach spreading consistency. If desired, tint with food coloring.

Soft Chocolate Chip Cookies

Clara was feeling a little sad today. She had been playing and since she is only 3 years old, she had been fighting too. I knew just what to do to cheer her up. I suggested we make cookies together and she instantly lightened up. She loves cooking more then I even. She loves the whole process. She wants to be the one to mix it, to crack the eggs, and to measure everything. She loves the beaters when we are done mixing and is constantly eating cookie dough out of the bowl. This cookie dough is very tasty too. I make this recipe for most potlucks because it is the best chocolate chip cookie recipe ever! I never have any left when the party is through. It's always a hit and I always get asked for the recipe. So here it is for you to enjoy if you would like.

Soft Chocolate Chip Cookies -Laura Daley

1 cup shortening

1/2 cup sugar

1 cup brown sugar

1 tsp vanilla

2 eggs

2 1/4 cups flour

1 tsp baking soda

1 tsp salt

3/4 package chocolate chips (I like milk chocolate)

Cream shortening, sugar, brown sugar, vanilla and eggs. Add flour, salt, baking soda. Mix in chips. Bake on un-greased sheet at 375 degrees for *9-11 minutes.

*The recipes call for you to bake it for 9 to 11 minutes but I think this is way too long. I only bake them 6 to 7 minutes. They will be barely brown on top. Then don't eat them until they have cooled off quite a bit and they are soooo good.

Ginger Snaps

Today Clara and I made gingersnaps! Clara even cracked the eggs! Not bad for a three-year-old. This is not just any recipe mind you. It's my great-grandmother's, my mother's grandma. My mom loved her grandmother so much. She talks about her now and then fondly and how much she loved her food and visiting her. Then the other day she talked about her grandmother's gingersnap cookies and how she always had a batch of cookies ready and as soon as they were out she'd whip up another batch. Mom even remembered the special spot they were kept just for the kids when they came over. What a great memory for my mom. Then I found the recipe. I was so excited! I even made them for my mom for Mother's day! The recipe is a little hard though just because my great-grandmother dosen't specify things. Like how much flour to use or how long to bake them. I think they turned out all right but I really do like recipes to be more specific then that.


Ginger Snaps - Vergie Rushton

1 cup sugar
1 cup lard-shortening (does anyone use lard anymore? Yuck!)
2 eggs
1 cup molasses

Mix, sugar, lard, and eggs, and then add molasses and the following:

1 tsp. vinegar
1 tsp. cinnamon (opt)
1 tbs. ginger
1 tbs. baking soda
Add flour to make dough stiff.

Chill 1 hour.

Make into balls, smash down with glass and sprinkle sugar on top. Bake at 350 until golden brown. (Note: They will go hard if cooked too long.)