Cookie Collection By KAitlyn Naff

Cookie Fun Fact: The official state cookie of Massachusetts is the chocolate chip cookie.

BAR COOKIES

LEMON BARS

  • INGREDIENTS
  • For Base
  • 2 C sifted flour
  • 1/2 C powdered sugar
  • 1 C butter
  • For Top
  • 4 large beaten eggs
  • 2 cups white sugar
  • 1/3 C lemon juice
  • 1/4 C flour
  • 1/2 tsp baking powder
  • DIRECTIONS
  • For the base mix the butter into the flour and sugar.
  • Mix with hands until it clings together.
  • Press into a 13 x 9 x 2-inch pan.
  • Bake at 350°F for 20-25 minutes or until lightly browned.
  • For the filling, beat together eggs, sugar and lemon juice.
  • Sift together flour and baking powder.
  • Stir into egg mixture.
  • Pour over baked, cooled crust.
  • Bake at 350°F for 25 minutes.
  • Cool and sprinkle with powdered sugar.
  • Cut into bars.

BROWNIES

  • INGREDIENTS
  • 1⁄2 cup vegetable oil
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1⁄4 teaspoon baking powder
  • 1⁄3 cup cocoa powder
  • 1⁄4 teaspoon salt
  • 1⁄2 cup flour
  • DIRECTIONS
  • Preheat oven to 350°.
  • Mix oil and sugar until well blended.
  • Add eggs and vanilla; stir just until blended.
  • Mix all dry ingredients in a separate bowl.
  • Stir dry ingredients into the oil/sugar mixture.
  • Pour into greased 9 x 9 square pan.
  • Bake for 20 minutes or until sides just start to pull away from the pan.
  • Cool completely before cutting.
  • Note: I usually double the recipe and bake in a 9 x 13 pan. If you double the recipe, you will need to cook longer than 20 minutes.

OATMEAL PEANUT BUTTER STRAWBERRY BARS

  • INGREDIENTS
  • 1 cup flour
  • 1 cup quick-cooking oats
  • 1⁄2 teaspoon baking soda
  • 1⁄2 cup butter
  • 1⁄2 cup sugar
  • 3⁄4 cup packed brown sugar
  • 1 egg
  • 1⁄2 cup peanut butter
  • 1⁄4 cup milk
  • 1 teaspoon vanilla
  • 1⁄4 cup strawberry jam or 1⁄4 cup jam, of choice
  • DIRECTIONS
  • Grease a 13x 9 x 2-inch pan.
  • Combine flour, oats and baking soda. Beat butter for 30 seconds; add sugars and beat till fluffy.
  • Add egg, peanut butter, milk and vanilla. Beat well.
  • Add dry ingredients to beaten mixture, beating until smooth.
  • Spread mixture in pan. Dot with jam or jelly and swirl inches As in picture.
  • Bake at 350°F for 25 to 30 minutes.
  • Let cool. Cut into bars.

DROP COOKIES

CHOCOLATE CHIP COOKIES

  • INGREDIENTS
  • 2⁄3 cup shortening
  • 2⁄3 cup butter or 2⁄3 cup margarine
  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 (12 ounce) package chocolate chips
  • DIRECTIONS
  • Cream shortening, butter, and sugars in large mixing bowl; blend in eggs and vanilla.
  • Combine dry ingredients and add to butter mixture.
  • Mix until well blended.
  • Stir in chocolate chips.
  • Drop by rounded teaspoon onto ungreased baking sheets.
  • Bake at 375° for 7-10 minutes until golden brown.

WHITE CHOCOLATE CHIP AND MACADEMIA NUT COOKIES

  • INGREDIENTS
  • 1 cup butter or 1 cup margarine, softened
  • 1 1⁄2 cups granulated sugar
  • 1⁄2 cup brown sugar (packed)
  • 2 eggs
  • 1 1⁄2 teaspoons vanilla extract
  • 3 cups flour
  • 1⁄2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 (12 ounce) package white chocolate chips
  • 1 1⁄2 cups chopped dry roasted macadamia nuts
  • DIRECTIONS
  • Preheat oven to 350.
  • Cream butter and sugars until fluffy.
  • Add eggs and vanilla and beat well.
  • Blend in flour, baking soda and salt.
  • Stir in white chocolate chips and macadamia pieces.
  • Drop by teasponfuls onto ungreased baking pans.
  • Bake for 10-12 minutes.

DROP SUGAR COOKIES

  • INGREDIENTS
  • 2 1⁄2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 2 tablespoons milk
  • 3⁄4 teaspoon salt
  • 1⁄2 teaspoon baking soda
  • 1⁄2 cup butter or 1⁄2 cup margarine
  • 1⁄2 cup Crisco
  • DIRECTIONS
  • Preheat oven to 350°F.
  • Sift dry ingredients, all except sugar, together.
  • Cream margarine, shortening and sugar until light and fluffy.
  • Add egg and vanilla.
  • Beat in dry ingredients until smooth.
  • Blend in milk.
  • Drop by tablespoon about 3 inches apart onto a greased cookie sheet.
  • Bake 10-12 minutes or until lightly browned.

MOLDED COOKIES

PEANUT BUTTER COOKIES

  • INGREDIENTS
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • DIRECTIONS
  • Mix all ingredients together and drop by teaspoonfuls onto an ungreased baking sheet.
  • Bake at 300° for 15-18 minutes or at 350° for 8-12 minutes.
  • Let cool.
  • Variation: you can also add chocolate chips, raisins or even nuts. Use your imagination.

SNICKERDOODLES

  • INGREDIENTS
  • 1⁄2 cup shortening, softened
  • 1⁄2 cup butter or 1⁄2 cup margarine, softened
  • 1 1⁄2 cups granulated sugar
  • 1⁄4 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 1⁄2 cups flour
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • DIRECTIONS
  • Preheat oven to 375 degrees.
  • In a large bowl cream shortening, butter, the 1&1/2 cups sugar, salt, cream of tartar, baking soda and vanilla.
  • Beat in eggs one at a time.
  • Stir in flour.
  • Mix together the sugar and cinnamon.
  • Form dough into 1 inch balls, press into sugar cinnamon mix and place on cookie sheet.
  • Bake for around 10 minutes, or until dough starts to turn a nice, golden brown.

SUGAR COOKIES

  • INGREDIENTS
  • 2 large eggs
  • 2⁄3 cup vegetable oil
  • 2 teaspoons vanilla
  • 3⁄4 cup white sugar
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon salt
  • DIRECTIONS
  • Beat together eggs, oil, vanilla and sugar; add flour, baking powder and salt and mix well.
  • Drop by heaping teaspoon approx 3" apart on an ungreased cookie sheet.
  • Flatten with bottom of glass moistened with water and dipped in sugar.
  • Bake at 400°F for 6-10 minutes or just until lightly golden.
  • COMMON EQUIPMENT

COMMON EQUIPMENT

  • Oven
  • Mixing bowls
  • Whisk
  • Dry measuring cups
  • Wet measuring cups
  • Measuring spoons
  • Cookie sheets
  • Cookie pans
  • Spatula
  • Cookie cutter
  • Rolling pin
  • ...and more!

HELPFUL TIPS AND TECHNIQUES

  • Use room temperature ingredients
  • Use salt to make flavors pop
  • Always read the recipe in full before baking
  • Lay out your ingredients before baking
  • Stick a toothpick in the center of a cookie in the center of the pan to check for doneness
  • To keep leftover cookies extra soft, store them with a piece of bread
  • Use a spatula to transfer the cookies from a pan to a cooling rack
  • Remove cookies from the pan as soon as possible so they don't continue to bake
  • Don't overmix the cookie mixture, or you will end up with tough cookies; mix it only until the ingredients are blended
Created By
Kait N.
Appreciate

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