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Free Cookie Recipes

 

Raisin Filled Cookies

Tillie Tyler

Cream together:

  • 1 Cup Shortening

  • 2 Eggs

  • 2 Cups Sugar

Mix dry ingredients with flour and add to shortening mixture alternately with milk.

  • 5 cups flour

  • 1 teaspoon salt

  • 2 teaspoons Soda

  • 2 teaspoons Cream of Tarter

  • 1 cup milk

  • 2 teaspoons vanilla

Filling (cook ingredients together until thick)

  • 2 cups raisins

  • 1 ½ cups Hot water

  • 1 ½ cups sugar

  • 1 teaspoon Lemon Extract

  • 3 tablespoons Flour

Roll cookie dough thin and cut into round shapes, fill with about 1 teaspoon raisins or date filling top with another cookie round and seal edges.  Bake on lightly greased cookie sheet for 12 to 14 minutes or until golden brown.  (On busy days grandma Tyler would roll ½ of the dough in a large rectangle and put the filling on it, then cover with the last half of the dough and cut into squares to bake.  Either way works well.  Yum Yum.

Mrs. Fields Chocolate Chip cookies

Roma Christensen

  • ½ cup sugar

  • 2 cups brown sugar

  • 1 lb butter (four cubes) (has to be butter… not margarine)

  • Cream together then add

  • 3 eggs

  • 2 tablespoons vanilla

  • 5 to 5 ½ cups flour

  • 1 ½ teaspoons salt

  • 1 ½ teaspoons soda

  • 4 cups Chocolate chips (add after mixing all other ingredients)

Mix all ingredients together until well blended.  Bake at 350 degrees for 8 to 10 minutes.

Mrs. Fields Oatmeal Cookies

Roma Christensen

  • 1 cup brown sugar

  • 1 cup white sugar

  • 2 eggs

  • ½ teaspoon salt

  • 1 teaspoon baking powder

  • 1 teaspoon soda

  • 1 cup margarine or butter

  • 1 teaspoon vanilla

  • 2 ½ cups flour

  • 2 ½ cups oatmeal

Cream sugar and margarine add eggs and vanilla and beat.  Add sifted dry ingredients, folding in oatmeal last.  Bake at 350 degrees for about 8 minutes (do not over bake)

Basic Cookie Mix

Roma Christensen

Designed to be made ahead and stored in an airtight container until ready to use.

  • 8 cups flour

  • 2 ½ cups sugar

  • 2 cups brown sugar (packed)

  • 4 teaspoons salt

  • 1 ½ teaspoons soda

  • 3 cups vegetable shortening

blend well, cut shortening in to resemble corn meal.  Store airtight use within 10 to 12 weeks.

Makes about 16 cups basic mix

Chocolate Chip Cookies

Roma Christensen

Using basic cookie mix

  • 3 cups mix

  • 3 tablespoons milk

  • 1 teaspoon vanilla

  • 1 egg

  • ½ cup nuts or coconut or both

  • 1 cup chocolate chips

Mix together and spoon onto greased cookie sheet.  Bake 375 degrees for 10 to 15 minutes.

Very Vanilla Cookies

Roma Christensen

Using basic cookie mix

  • 3 cups mix

  • 3 tablespoons milk

  • 1 ½ teaspoons vanilla

  • 1 egg

Mix together and spoon onto greased cookie sheet.  Bake at 375 degrees for 10 to 15 minutes.  Frost with butter cream frosting if desired.

Tropic Macaroons

Roma Christensen

Using basic cookie mix

  • 2 cups basic mix

  • 2 egg yolks

  • 1 8 ½ oz can crushed pineapple (drained)

  • 1 ¼ cups coconut

Maraschino cherries for garnish

Mix together and spoon onto greased cookie sheet bake at 350 degrees for 12 to 15 minutes.  Top with cherries.  Makes 30 to 36 cookies.

Oatmeal Cookies

Alice Byington

  • 1 cup shortening

  • 1 cup sugar

  • 1 cup brown sugar

  • 1 cup milk

  • 2 eggs

  • 1 teaspoon vanilla

  • 1 tsp. soda

  • ½ tsp. salt

  • 1 tsp. nutmeg

  • 2 tsp. cinnamon

  • 2 cups oatmeal     

Enough flour to make a soft dough (approximately 3 cups)

Mix as ordinary cookies, drop by teaspoon on greased sheet.  Bake at 400 degrees.

No Bake Oatmeal Cookies

Vonda Byington

  • 2 cups sugar

  • ½ cup milk

  • ½ or 2 tablespoons cocoa

  • Boil 3 minutes and then add:

  • 2 ½ cups oatmeal (quick)

  • ½ cup coconut

  • 1 teaspoon vanilla

Mix together and drop by teaspoonfuls on wax paper.

Sugar Cookies

Roma Christensen

  • 2/3 cup shortening

  • ¾ cup granulated sugar

  • 1 teaspoon vanilla

  • 1 egg

  • 4 teaspoons milk

  • 2 cups sifted flour

  • 1 ½ teaspoons baking powder

  • ¼ teaspoon salt

Thoroughly cream shortening, sugar, and vanilla.  Add egg and milk; beat till light and fluffy.  Sift together dry ingredients; blend into creamed mixture.  Divide dough in half.  Cover and chill at least 1 hour.

On lightly floured pastry cloth, roll dough to 1/8 inch thickness.  Cut in desired shapes with cutters.  Bake on un-greased cookie sheet at 375 degrees about 8 to 10 minutes.  Cool slightly; remove.  Makes about 3-dozen cookies.   Frost with butter cream frosting.

Sour Cream Sugar Cookies

Lorane Burnside

Cream together:

  • 1 cup shortening

  • 2 cups sugar

  • 2 eggs

  • 1 cup sour cream

  • Add:

  • ½ teaspoon salt

  • 1 teaspoon vanilla

  • ½ teaspoon soda

  • 4 teaspoons baking powder

  • 4 ½ cup flour

  • ¾ cup nuts

Roll out and cut with cookie cutters

Bake 350 degrees for 15 to 18 minutes

Oatmeal Cookies

Alice Byington

  • 1 cup shortening

  • 1 cup white sugar

  • 1 cup brown sugar

  • 1 cup milk

  • 2 eggs

  • 1 teaspoon soda

  • 1 teaspoon vanilla

  • ½ teaspoon salt

  • ½ teaspoon nutmeg

  • 2 teaspoons cinnamon

  • 2 cups Oatmeal

  • Flour to make a soft dough.

Drop by spoonfuls on greased pan and bake at 400 degrees until golden brown.

Original Toll House Cookies

Roma Christensen

Mix together:

  • 1 cup plus 2 tablespoons flour

  • ½ teaspoon salt

  • Add:

  • ½ cup margarine

  • 6 tablespoons sugar

  • 6 tablespoons brown sugar

  • ½ teaspoon vanilla ¼ teaspoon water

Combine till creamy.

Beat in 1 egg add flour and mix well

Fold in 6 oz chocolate chips

½ cup nuts as desired

spoon out on un-greased baking sheet and bake for 10 to 12 minutes or until light golden brown.

Mom’s Banana Drop Cookies

Connie Ritter for Alice Byington

·         2 ½ Cup Flour

·         2 tsp. Baking Powder

·         ¼ tsp. Soda

·         ¾ tsp. Salt

·         1 Cup Sugar

·         2/3 Cup Margarine

·         1 Cup Mashed Bananas

·         2 Eggs

·         1 tsp. Vanilla

Sift together dry ingredients.  Cream sugar and margarine.  Add eggs one at a time, beat until fluffy.  Add bananas and vanilla.  Add sifted dry ingredients.  Drop on greased cookie sheets.  Sprinkle with sugar and cinnamon.  Bake at 350 degrees 8-10 minutes.

Connie’s Carrot Cookies

Connie Ritter

·         ¾ Cup Shortening

·         1 Cup Sugar

·         1 Egg

·         1 tsp. Vanilla

·         1 tsp. Baking Powder

·         1 Cup Cooked Carrots, mashed

·         ½ tsp. Salt

·         2 Cup Flour

·         1 cup Walnuts, chopped

·         Cream sugar and shortening.  Add egg, beat until fluffy.  Add carrots and vanilla, then rest of ingredients.  Drop on greased cookie sheet.  Bake at 375 degrees for 10-15 minutes.  Let cookies cool slightly then frost with frosting made with powdered sugar, orange juice, grated orange rind and a little margarine.

Luana’s Coconut Diamonds

Luana Willis

  • 6 Tbsp. Butter, softened

·         ¼ Cup Sugar

·         ¼ tsp. Salt

·         1 Cup Flour

·         2 Eggs

·         1 tsp. Vanilla

·         1 Cup Brown Sugar

·         2 Tbsp. Flour

·         ½ tsp. Salt

·         1 Cup Coconut

·         ½ Cup Chopped Walnuts

 

Cream together butter, sugar, and salt.  Stir in 1cup flour.  Pat into bottom of a 9 X 13 inch pan.  Bake at 350 degrees for 15 minutes or till lightly browned.  Meanwhile beat eggs slightly; add vanilla.  Gradually add brown sugar, beating just until blended.  Add 2 tablespoons flour and ½ teaspoon salt.  Stir in coconut and nuts.  Spread over baked layer.  Bake 20 minutes longer or until a wooden toothpick comes out clean.  Cool.  Cut into diamonds.  Makes 1 ½ dozen.

Connie’s Pumpkin Cookies

Connie Ritter

1 ½ Cup Pumpkin

·         ½ Cup Margarine

·         1 Cup Sugar

·         ½ tsp. Salt

·         1 tsp. Vanilla

·         1 Egg

·         2 Cup Flour (Un-sifted)

·         1 tsp. Soda

·         1 tsp. Baking Powder

·         1 tsp. Cinnamon

·         1 Cup Chopped Nuts

Cream sugar and margarine; add egg and beat until fluffy.  Add pumpkin and vanilla.  Add dry ingredients.  Add nuts.  Bake on greased cookie sheets at 375 degrees for 8-10 minutes or until lightly browned.

Connie’s Mincemeat Drop Cookies

Connie Ritter

·         3 ¼ Cup Flour

·         ½ tsp. Salt

·         1 tsp. Soda

·         1 tsp. Cinnamon

·         1 Cup Margarine

·         1 Cup White Sugar

·         ½ Cup Brown Sugar

·         3 Eggs

·         1 tsp. Vanilla

·         1 ½ cup Mincemeat

·         1 Cup Raisins

·         1 Cup Chopped Walnuts

Bayli and Tanner's favorite Cookies

Jeni Clayton

Sift together:

  • 2 1/2 C. flour

  • 1/2 tsp. soda

  • 1/4 tsp. salt

Cream together:

  • 1 C. brown sugar

  • 1/2 C. sugar

  • 1 C. butter, softened

  • 2 eggs

  • 2 tsp. vanilla

  • 1 pkg. chocolate chips

 Preheat oven to 300 degrees. Mix all ingredients together and drop by

teaspoonfuls onto greased cookie sheet (or I use a baking stone). Bake for 18-22 minutes. We like ours soft, so I take them out and let them cool while they are still on the baking stone. Serve with milk!

 Preheat oven to 375 degrees.  Cream shortening and sugars; add eggs, cream; add mincemeat, then dry ingredients.  Add raisins and nuts.  Bake about 12 minutes at 375 degrees.  Makes 8 dozen cookies.

Orange Oatmeal Scotchies

Vonda Byington

An orange coconut blend flavors these crisp brown oatmeal cookies.

  • ¾ cup shortening

  • 1 ½ cups brown sugar firmly packed

  • 2 eggs

  • 1 tablespoon grated orange peel

  • 6 tablespoons orange juice (3 oz)

  • 1 ½ cup quick oatmeal

  • ½ cup flaked coconut

  • 2 ½ cup sifted flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

Cream shortening and sugar until light and fluffy.  Beat in eggs to mix thoroughly.  Then beat in orange peel and juice.  Stir in oatmeal and coconut.  Sift together remaining dry ingredients; stir into first mixture.  Drop by teaspoon 2 inches apart onto lightly greased baking sheet.  Bake a 350 degrees for 8 – 10 minutes.

Farm House Cookies

Vonda Byington

  • 1 cup shortening

  • 2 cups sugar

  • 2 eggs

  • 1 cup sour cream

  • ½ teaspoon salt

  • 1 teaspoon vanilla

  • ½ teaspoon soda

  • 4 teaspoons baking powder

  • 4 ½ cups flour or more if needed

  • ¾ cup nuts (optional)

Cream sugar and shortening.  Add eggs, one at a time, continuing to beat.  Add sour cream and vanilla.  Sift dry ingredients and add to creamed mixture.  Roll on floured surface and cut with cookie cutters or large round cutter.  Place on lightly greased pan and sprinkle with chopped nuts.  Bake at 350 degrees F. for 15-18 minutes.

These are also good for use as a Christmas cookie, especially when frosted.  For cookies to save, do not use this recipe, as everyone eats them by the cookie jar full. 

“Do not let what you cannot do interfere with what you can do”.

The $250.00 Cookie Recipe

Vonda Byington

A friend of a friend had lunch at the Hedges at Nieman Marcus in November, and for desert she had a cookie.  She thought it was the most wonderful cookie she had ever tasted and asked if the recipe was available.  She was told that it was but there was a charge of two-fifty.  She said that was fine, got the recipe and told them to just charge her account.

In December when she got her bill, there was a charge of $250.00.  She called and told them there was a mistake, that the charge should be $2.50.  She was told there was no mistake and that the charge was correct.  They told her it was not a refundable item and she would have to pay the amount charged to her account or become delinquent in payments. 

The bottom line is, she paid.  She has vowed to get them back and wants to get the recipe out to everyone she possibly can and asks that everyone who gets a copy send it to everyone they know.  So here it is:

Nieman Marcus $250.00 Cookie Recipe

  • 2 cups butter (1 pound)

  • 2 cups sugar

  • 2 cups brown sugar

  • 4 eggs

  • 2 teaspoons vanilla

  • 4 cups flour

  • 5 cups oatmeal (blended in your blender to a powder)

  • 1 teaspoon salt

  • 2 teaspoons baking powder

  • 2 teaspoons baking soda

  • 4 oz chocolate chips

  • 1 8oz Hershey bar grated

  • 3 cups chopped nuts

Measure the oatmeal and blend in a blender to a fine powder.  (about 3 ½ to 4 cups powder).  Cream butter and both sugars, add eggs and vanilla.  Mix together with flour, oatmeal, salt, baking powder and soda.  Add chips, candy and nuts.  Roll into balls and place two inches apart on a cookie sheet.  Bake for 6 minutes at 375 degrees.  Makes 112 cookies.  Recipe can be halved.

Boiled Raisin Cookies

Alice Byington

Simmer together for 10 minutes

  • 2 cups raisins

  • 1 cup water

  • ½ cup shortening

Cream Together:

  • 2 cups sugar

  • 2 eggs

  • 1 teaspoon salt

  • 1 teaspoon cinnamon

  • 1 teaspoon nutmeg

  • 1 teaspoon soda

  • 1 ½ teaspoons Baking Powder

  • 4 ¾ cups flour

  • Nuts and Chocolate chips may be added to your taste.

Spoon out on lightly greased baking sheet.  Bake 375 degrees for 10 to 12 minutes

Chocolate Chip Cookies

Cherry Coy

  • 1/2 C butter or margarine (softened but not melted)

  • 1 C brown sugar

  • 1 tsp vanilla

  • 1 tsp baking soda

  • 3 C flour

  • 1 C nuts (opt)

  • 1/2 C shortening

  • 1 C white sugar

  • 3 eggs

  • 1 tsp baking powder

  • 12 oz chocolate chips

mix butter/margarine, shortening and sugars.  Add vanilla and eggs.  Mix well and add rest of ingredients (chips last).  Drop by spoonfuls on greased cookie sheets. Bake at 375 for 8-10 minutes. 

This recipe is actually from my Aunt Ruth Hofhine but I love it because the cookies are very plump and moist instead of flat and crunchy.  (I have always made flat cowpie cookies and I like these because they turn out every time)

Cookie Bars

Lorane Burnside

  • 1 Yellow Cake Mix

  • 1 Cube Butter

  • 1 Egg

Mix together.

  • 1 package milk chocolate chips

  • 1 can Eagle Brand Sweetened Condensed Milk

Melt together

Spread ½ dough over bottom of pan.  Add all chocolate mixture over dough.  Add remaining dough to top for a marbled look.

Bake at 350* for 20 minutes or until lightly brown.

Soft Ginger Snaps

Lorane Burnside

  • ¾ Cup Shortening or Butter

  • 1 Cup Sugar

  • 1 Egg beaten

  • ¼ Cup Molasses

  • 2 Cups Flour

  • 2 Teaspoons baking Soda

  • ½ Teaspoon Salt

  • 1 Teaspoon Ginger

  • 1 Teaspoon Cinnamon

Mix together and roll into little balls and roll in sugar

Bake 350*  for 8 to 10 minutes.

Chocolate Chip Cookies

Lorane Burnside

  • ¾ Cup Butter flavor Crisco

  • 1 ¼ Cup Brown Sugar

  • 2 Tablespoons Milk

  • 1 Tablespoon Vanilla

  • 1 Egg

  • 1 ¾ Cup Flour

  • 1 Teaspoon Salt

  • ¾ Teaspoons Baking Soda

  • Add Chocolate Chips

Bake at 375* for 8 to 10 minutes

Ginger Snaps

Sharon Linville

Cream together until fluffy:

  • 3/4 c shortening

  • 1/4 c molasses

  • 1 C. brow sugar

  • 1 egg.

Sift together:

  • 2 c flour 

  • 2 tsp soda

  • 1 tsp cinnamon

  • ½ tsp salt

  • 1 tsp ground ginger

  • 12 tsp cloves

Add to molasses mixture.  Form into balls Roll in granulated sugar.  Place on greased cookie sheet 2 in. Apart.  Bake 8 to 10 min at 375.  Don’t over bake.

Raisin Filled Cookies

Sharon Linville

  • 4 cups sugar

  • 14cups flour

  • 2 cups Brown Sugar

  • 4tsp soda

  • 4 cups margarine

  • 1 tsp Baking Powder

  • 8 eggs   

  • 2 tsp salt

  • 6 Tbsp Milk

  • 2 tsp vanilla

 Mix together, form into 4 rolls about 14 inches long.   Put onto plastic wrap and roll around dough.  Dough is a little sticky.  I use two layers of plastic wrap.  Chill dough.  Put dough in freezer and leave until you are ready to make cookies.   Slice 1/4 in. Thick.  Put a slice of dough on cookie sheet, a spoonful of filling on top, then another slice on top of filling.  You don’t need to press down edges. Bake at 400 degrees, about 12 min. or until lightly brown.  Don’t crowd cookies, as they spread out a little.

Raisin Filling

Sharon Linville

  • 8 cups raisins

  • 2 cups sugar

  • 12 Tbsp flour

  • 4 cups water

  • 1 cup lemon juice

Put raisins, water, lemon juice in pan and bring to boil.  Add flour and sugar mixed together.  Cook until thick– about 10 min.  Cool.  Put in food processor or blender and chop.

This makes quite a big batch of cookies, but you can leave dough in freezer, and when you want a few cookies just bake what you want.  The filling will keep quite well stored in a Tupperware container in the fridge, or you can freeze until you want it. 

Dinosaur  Food

Jenny Baxter

Part 1

  • 2 c. Pterodactyl toenails, crushed (sugar)

  • 1/2 c. swamp water (evaporated milk)

  • 1 stick Iguana fat (margarine)

  • Cook 1 minute at a rolling boil, stirring constantly.  Remove from heat.

Part 2

  • 3 c. bones (oats)

  • 1 c. dried grass (coconut)

  • 5 tsp. dirt (cocoa)

  • 1/2 tsp. dirty water (vanilla)

Mix together Part 2.  Add Parts 1 and 2 together.  Stir, drop by spoonful onto waxed paper.  Cool and eat.  Don't let the dinosaurs eat all the food. 

100 Dozen Sugar Cookies

  • 12 lb. shortening

  • 11 qt. sugar

  • 72 eggs, well beaten

  • 1 qt. milk

  • 24 qt. flour

  • 2 c. and 1 tbsp. baking powder

  • 1 c. salt

  • 1 c. vanilla

 Cream shortening and sugar until light, using medium speed.  Add eggs and milk.  Add flour sifted with baking powder and salt and vanilla.  Keep mixture in refrigerator, rolling a small amount at a time.  Cut with a 2 1/2 inch cutter.  Sprinkle with sugar.  Bake on a greased baking sheet at 360 degrees for 10 minutes.