1 cup butter
½ cup granulated sugar
1 cup brown sugar
1 teaspoons vanilla extract
1 egg & 1 egg white
1 12oz. package choclate chips
Mix the flour, baking soda & salt in a bowl, set aside.
Cream the butter, sugars, and vanilla, then gently mix in the eggs.
Add the flour mixture, then add the choclate chips.
Roll into balls about 2cm in diameter and place onto an ungreased cookie sheet.
Bake at 350° F for 13 to 14 minutes (depending on how large your cookie is and how crunchy you like it).
I time it for a little darker than golden brown on the top.
Leave these on the tray for 8 to 10 minutes after removing from the oven to let them finish cooking.
1½ cups flour
½ teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 cups oats
¾ cup raisins
¾ cub Craisins
Mix the flour, baking soda salt, and cinnamon in a bowl, set aside.
Cream the butter & sugars & vanilla, then gently mix in the eggs.
Add the flour mixture, mix well, add the oatmeal and then the raisins. (For a great variation try substituting Craisins® for raisins)
Bake at 350° F for 13 to 15 minutes (depending on how crunch you like your cookies).
Leave them on the tray for a few minutes to finish cooking.
We lived next door to Grandma Jean and Grandpa Russ (adopted) for 10 years and learned to love these cookies.
3½ cups flour
2 teaspoons baking soda
½ teaspoon salt
Mix flour, baking soda and salt.
Cream the butter and sugars, then mix in the eggs.
Add in the flour mixture and mix until the dough balls up and cleans the sides of the bowl.
Roll dough into 1 inch balls, flatten, then press a fork into the top to form the traditional cross-hatch pattern.
Place on ungreased baking sheet about 2 inches on center.
Bake at 375° F for 12 to 13 minutes.
2¾ cups flour
1½ teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
Topping
3 tablespoons granulated sugar
1½ tablespoons cinnamon
Mix flour, cream of tartar, baking soda and salt.
Cream the butter and sugar, then gently mix in the eggs.
Add in the flour mixture and mix until the dough balls up and cleans the sides of the bowl.
Roll dough into ¾ inch (2cm) balls, roll in topping mixture and place on ungreased baking sheet about 2 (5cm) inches apart.
Bake at 375° F for 12 to 13 minutes.
If you want the cookie to be soft on the inside, undercook them a little - they'll tend towards crunchier as they cool off.
4 cups flour
4 teaspoons baking soda
½ teaspoon salt
2 teaspoons cinnamon
1½ teaspoon cloves
1½ teaspoon ginger
White granulated sugar for topping
Mix flour, baking soda, salt, cinnamon, cloves, and ginger.
Cream the butter and sugar.
Mix in the molasses, then gently mix in the eggs.
Add the flour mixture and mix until the dough balls up and cleans the sides of the bowl.
Roll into 1 to 1¼ inch (3cm) balls, dip the top in sugar and place onto ungreased baking sheet.
Bake at 350° F for 12 to 13 minutes.
Powdered sugar for coating
Cream butter, sugar, and vanilla together.
Mix flour and salt, then add to butter and sugar mixture.
Mix in nuts.
Shape into ½ to ¾ inch (2cm) balls and lace on ungreased baking sheet.
Bake at 350° F for 15 minutes.
Remove from oven and quickly roll the hot cookies in the powdered sugar.
Let them cool and roll again in the powdered sugar.
I've had people refer to these cookies as `crack` they're so addictive.
I learned to love these while working a summer/winter job with a caterer.
2 cups flour
1½ cup very finely chopped filberts
rasberry jam
Cream butter and sugar together.
Add egg yolk and a dash of salt.
Stir in flour and beat until smooth.
Roll into ¾ to 1 inch (2.5cm) balls, dip into lightly beaten egg white.
Roll in chopped nuts.
With your finger or a mellon baller (not your thumb, despite the name),
make a small depression in the top of each cookie
and fill with rasberry or strawberry jam or preserve - preferably homemade.
Bake at 350° F for 15 minutes
If you like the cookies, send me a note - thanks!