This is the first thing I ever made - I think it was in elementary school, and I don't know why it was called Wheat Fudge. What I do know, is you can buy them made my Lofthouse, $3.99 for 8 cookies. Yikes.
Wheat Fudge
2 cups sugar
1 stick margarine
1/2 cup cocoa
1/2 cup milk
3 cups quick oats
1 tsp vanilla
1/2 cup creamy peanut butter
In heave saucepan, combine sugar, margarine, cocoa, and milk. Stir and bring to a boil over medium heat, stirring constantly and boiling for 3 minutes. Remove from heat and quickly fold in peanut butter and vanilla. Next add the oats, stirring rapidly. Drop by spoonfuls onto wax paper. Cool & enjoy!
Great gift item too for the holidays!
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Monday, November 26, 2007
Friday, January 26, 2007
Martha's Jumbo Chocolate Chip Cookies
My mother started baking these after having a large cookie from the mall. You can bake them smaller though, by using a tablespoon instead of a 1/4 measuring cup.
3/4 cup butter, softened
1/4 cup shortening
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 12 oz package chocolate chips (I use Nestle mini semi sweet chocolate chips - I prefer the even small distribution of chocolate, plus they remain creamy in the cookie.)
Cream butter and shortening, gradually adding sugars, and beating well at medium speed until light and fluffy. Add eggs and vanilla, beating well. Sift flour, soda, and salt, then and add to creamed mixture, mixing well but not over mixing. Stir in chocolate chips. Drop dough by 1/4 cup onto greased cookie sheet. Lightly press down. Bake at 350 degrees for 15 - 17 minutes until light brown.
3/4 cup butter, softened
1/4 cup shortening
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 12 oz package chocolate chips (I use Nestle mini semi sweet chocolate chips - I prefer the even small distribution of chocolate, plus they remain creamy in the cookie.)
Cream butter and shortening, gradually adding sugars, and beating well at medium speed until light and fluffy. Add eggs and vanilla, beating well. Sift flour, soda, and salt, then and add to creamed mixture, mixing well but not over mixing. Stir in chocolate chips. Drop dough by 1/4 cup onto greased cookie sheet. Lightly press down. Bake at 350 degrees for 15 - 17 minutes until light brown.
Martha's Peanut Butter Cookies
I am not sure where this recipe originated, but it is an old one. It pretty much follows along the same lines as the old time peanut butter cookies.
My mother made the best cookies. She took careful time to roll each one the same size, and of course, I was almost 30 and still bringing her cookies to work with me, like a big kid! When she fixed them for me to take someplace, she put them in a box - I mean a box like you get from Dillard's, with the tissue paper and everything. She layered them in just right. Folded lots of tissue paper on top and then off to work I went. I remember one of the men could not figure out what bakery I got them from and he was so surprised when I told him my mother made them. And they do taste just like a bakery cookies. I make a lot of these at the holidays of course, and the last couple of years my mom was alive, she got fancy and dipped them half way in chocolate - talk about rich! She baked them for her Senior Adult class, and everyone got a dipped cookie. When I run into some of the ladies, they still talk about how wonderful the cookies were. I hope they become a part of your family traditions!
1 cup Crisco Shortening
1-cup brown sugar
1 cup white sugar
1-cup peanut butter
2 eggs
2 ½ cups flour
2 teaspoons soda
2 teaspoons vanilla
Preheat oven to 350 degrees.Cream shortening. Add sugars and cream. Add peanut butter and eggs, mixing well. Sift flour, soda and vanilla, then mixing to cream mixture just until combined. Roll into balls (I use a little over a tablespoon) and place on cookie sheet, 12 to a sheet. Using a fork, flatten crosswise. (I dip my fork in sugar so it does not stick and the extra sugar on the cookie doesn't hurt.)
Bake for 10 minutes, or until lightly brown. Watch them close, they will burn easily. Cool on racks, and enjoy!
You can take these cookies, when cooled, and dip half the cookie in dipping chocolate (you can get chocolate bark for this.) They are so good, but actually, I prefer them plain.
My mother made the best cookies. She took careful time to roll each one the same size, and of course, I was almost 30 and still bringing her cookies to work with me, like a big kid! When she fixed them for me to take someplace, she put them in a box - I mean a box like you get from Dillard's, with the tissue paper and everything. She layered them in just right. Folded lots of tissue paper on top and then off to work I went. I remember one of the men could not figure out what bakery I got them from and he was so surprised when I told him my mother made them. And they do taste just like a bakery cookies. I make a lot of these at the holidays of course, and the last couple of years my mom was alive, she got fancy and dipped them half way in chocolate - talk about rich! She baked them for her Senior Adult class, and everyone got a dipped cookie. When I run into some of the ladies, they still talk about how wonderful the cookies were. I hope they become a part of your family traditions!
1 cup Crisco Shortening
1-cup brown sugar
1 cup white sugar
1-cup peanut butter
2 eggs
2 ½ cups flour
2 teaspoons soda
2 teaspoons vanilla
Preheat oven to 350 degrees.Cream shortening. Add sugars and cream. Add peanut butter and eggs, mixing well. Sift flour, soda and vanilla, then mixing to cream mixture just until combined. Roll into balls (I use a little over a tablespoon) and place on cookie sheet, 12 to a sheet. Using a fork, flatten crosswise. (I dip my fork in sugar so it does not stick and the extra sugar on the cookie doesn't hurt.)
Bake for 10 minutes, or until lightly brown. Watch them close, they will burn easily. Cool on racks, and enjoy!
You can take these cookies, when cooled, and dip half the cookie in dipping chocolate (you can get chocolate bark for this.) They are so good, but actually, I prefer them plain.
Catt's Oatmeal Raisin Cookies
I think these cookies just smell like the holidays! I love them, the combination of the orange, cinnamon and nutmeg fills your house with the most wonderful aroma. I took them to a cookie contest at church once, with the dipping half of the cookie in white chocolate then sprinkling them with pecans, and they won first place. They were really gorgeous!
1-cup butter or margarine, room temperature
1 1/2 cups sugar
1 egg
1/4 cup pure orange juice or apple juice
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon grated orange peel (I would omit this ingredient if you use apple juice instead of orange juice)
3 cups quick cooking oats
1-cup raisins
1 cup chopped pecans (optional - I don't use them)
Cream butter; gradually add sugar beating at medium speed until light and fluffy. Add egg, beat well. Add juice, orange peel and vanilla, beating well. Sift in a separate bowl; flour, soda, salt, cinnamon, and nutmeg . Add to creamed mixture, beating just until mixed. Fold in oats, raisins and nuts if desired (unless you like female cookies as we do.) Mix just until blended. Drop by rounded tablespoons onto parchment paper on cookie sheet. Bake 350 degrees for 13 minutes or until lightly browned. Remove to wire racks and cool. If you don't want to use juice, use water.
When they are cool, for extra decadence, dipped half in white chocolate, let dry on wax paper. Before the white chocolate dries, sprinkle lightly with finely chopped pecans. Talk about professional -they look like they came from a gourmet shop!
1-cup butter or margarine, room temperature
1 1/2 cups sugar
1 egg
1/4 cup pure orange juice or apple juice
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon grated orange peel (I would omit this ingredient if you use apple juice instead of orange juice)
3 cups quick cooking oats
1-cup raisins
1 cup chopped pecans (optional - I don't use them)
Cream butter; gradually add sugar beating at medium speed until light and fluffy. Add egg, beat well. Add juice, orange peel and vanilla, beating well. Sift in a separate bowl; flour, soda, salt, cinnamon, and nutmeg . Add to creamed mixture, beating just until mixed. Fold in oats, raisins and nuts if desired (unless you like female cookies as we do.) Mix just until blended. Drop by rounded tablespoons onto parchment paper on cookie sheet. Bake 350 degrees for 13 minutes or until lightly browned. Remove to wire racks and cool. If you don't want to use juice, use water.
When they are cool, for extra decadence, dipped half in white chocolate, let dry on wax paper. Before the white chocolate dries, sprinkle lightly with finely chopped pecans. Talk about professional -they look like they came from a gourmet shop!
Catt's White Chocolate Chip cookies
Catt's White Chocolate Chip Cookies
3/4 cup butter or margarine
1/4 cup shortening
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla extract1
/2 tsp almond extract
2 1/4 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 bag white chocolate chips
1/2 cup macadamia nuts (optional)
Preheat oven to 375.
Cream margarine, shortening and sugars - add eggs, and extracts. Sift flour, baking soda, and salt - then mix into creamed mixture just until blended. Stir in chips and nuts (you can omit the nuts if you prefer female cookies.)
Bake at 375 degrees for 10 minutes or until lightly browned. I use a cookie scooper to get mine out, if you want big cookies you can use an ice cream scooper. For small cookies, you can get 12 on each sheet: but if you are using the ice cream scoop for larger cookies, you will only get 6 on each cookie sheet. Also - I use a 'Airbake' cookie sheet or food service cookie sheet and parchment paper. They make the bottom of your cookies as pretty as the top. I use the Kroger "better for baking" because it is 80%, and makes the best cookies.
3/4 cup butter or margarine
1/4 cup shortening
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla extract1
/2 tsp almond extract
2 1/4 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 bag white chocolate chips
1/2 cup macadamia nuts (optional)
Preheat oven to 375.
Cream margarine, shortening and sugars - add eggs, and extracts. Sift flour, baking soda, and salt - then mix into creamed mixture just until blended. Stir in chips and nuts (you can omit the nuts if you prefer female cookies.)
Bake at 375 degrees for 10 minutes or until lightly browned. I use a cookie scooper to get mine out, if you want big cookies you can use an ice cream scooper. For small cookies, you can get 12 on each sheet: but if you are using the ice cream scoop for larger cookies, you will only get 6 on each cookie sheet. Also - I use a 'Airbake' cookie sheet or food service cookie sheet and parchment paper. They make the bottom of your cookies as pretty as the top. I use the Kroger "better for baking" because it is 80%, and makes the best cookies.
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