Chocolate Chip Cookies

I’ve always hated making chocolate chip cookies until I got the idea to use pre-creamed shortening.  It just makes putting the recipe together so much easier and you don’t have to use a mixer.  I usually just use a fork to mix it all up.  This recipe works well for other types of baking chips such as butterscotch, chocolate mint, etc.  This is what the finished product should look like using mint chocolate chips:


Chocolate Chip Cookies

1 c. pre-creamed shortening
1/2 c. white sugar
1 c. (packed) brown sugar
1 tsp. vanilla
2 eggs
2 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 bag chocolate chips

Preheat over to 350 degree’s fahrenheit.  Cream together shortening, white sugar, brown sugar, and vanilla.  Add eggs and blend well then set aside.  In large mixing bowl add flour, baking powder, and salt.  Whisk dry ingredients until well blended; add cream mixture and blend well.  Add chocolate chips and mix well.  Drop by teaspoon full on ungreased cookie sheet.  Bake for 14 minutes.  Remove from oven and let cool for a few minutes then remove from cookie sheet and place on cooling racks and cool completely.  Once completely cooled store in air tight container.

Flour-less Peanut Butter Cookies

Ever since my grandson Heath was just a little feller, any time he time he came to spend a few days with me he always asked me to make these cookies for him.  Now that he’s a teenage he doesn’t come and stay with me as much.  This last spring he spent his spring break with me and of course the first thing he asked when he got here was if I would make these cookies for him.  We made them together and it was great to get to listen to him tell me about school, football, his girlfriend and all the other things going on in his life.  Anyway, this is a really easy recipe because it uses no flour or leavening.

Flour-less Peanut Butter Cookies

1 cup peanut butter-your choice of smooth or crunchy
1 cup sugar
1 egg
1 teaspoon vanilla

Preheat oven to 325 degrees.  Mix all ingredients with spoon in medium sized bowl until well mixed and waxy or sticky.  Roll into small balls (about an inch in diameter).  Place onto ungreased cookie sheet and press firmly with a fork to flatten.  Place about 1" apart.  Bake for 15 minutes.  Cookies should be light brown and soft when removed from oven. 

Makes approximately 24 cookies.

Happy eatin’!

No Bake Cookies

Today’s recipe is for my kids and Hubby’s favorite cookie. When the kids were growing up these things disappear practically over night.

Be sure to use quick cooking oats and not the old fashioned oats. It does make a difference.

No Bake Cookies

1/2 cup cocoa
1/2 cup milk
2 cups sugar
1/4 cup stick butter or margarine
1/2 cup peanut butter (smooth or crunchy)
1 teaspoon vanilla
3 cups quick cooking oats (dry)

In a large sauce pan combine sugar and cocoa and blend well with a wire whisk. Add milk and butter and bring to a boil and cook for 2 more minutes. Remove from heat and stir in peanut butter and vanilla. Stir in oats. Drop by teaspoonful onto wax paper. Let cool until cookies are set. Store in an air tight container.

Happy eatin’!

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