Yummy Cookie Recipes
Enjoy dessert with the amazing recipes provided by My Family’s Seasonings. We offer a chocolate chip recipe, as well as one for peanut butter cookies.
Peanut Butter Cookies
These cookies will be gone in an instant. Assemble the following ingredients:
- 1/4 Cup Flour – Unsifted
- 1/2 Cup Peanut Butter
- 3/4 Teaspoon Baking Soda
- 1/2 Cup Shortening
- 1/2 Teaspoon Bakery Powder
- 1/2 Cup Granulated Sugar
- 1/4 Teaspoon Salt
- 1/2 Cup Brown Sugar
- 1 Well-Beaten Egg
- 1/2 Teaspoon Pure Vanilla Extract
Directions
In a large bowl, sift flour – measuring about one cup. Add baking powder, salt, and sift again. Cream shortening and peanut butter, gradually add the sugar and cream thoroughly. Add the well beaten egg and vanilla. Combine the dry ingredients and cream. Chill for 30 minutes. Form into small balls, 1 inch in diameter. Place on a lightly greased and floured backing sheet. Flatten balls with a fork in a criss-cross pattern. Makes three to four dozen. Pre-heat oven to 375 degrees. Bake 8 to 10 minutes.
Oatmeal Pecan Cookies
These cookies are heavenly goodness. Get the following ingredients together to make these good cookies:
- 2 Cups All-Purpose Flour
- 1/2 Teaspoon Salt
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1 Cup (2 Sticks) Unsalted Butter, At Room Temperature
- 1 Cup Packed Light-Brown Sugar
- 1 Cup Granulated Sugar
- 1 Tablespoon Pure Vanilla Extract
- 3 Tablespoons Milk
- 2 Large Eggs
- 3 Cups Old-Fashioned Rolled Oats
- 12 Ounces Semisweet Chocolate, Chopped Into 1/2 Inch Chunks
- 1 1/3 Cups Coarsely Chopped (5 Ounces) Pecans
Directions
In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set dry ingredients aside. In the bowl of an electric mixer, combine butter with both sugars; beat until light and fluffy. Add vanilla, milk, and eggs. Mix well. Add reserved dry ingredients, and beat until just combined. Remove bowl from mixer, and fold in oats, chocolate, and pecans. Place dough in the refrigerator until firm, at least two hours or overnight. Heat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. Remove dough from refrigerator. Using an ice-cream scoop, shape into 2-inch-diameter balls. Place six balls on each baking sheet, spaced four inches apart, and press down. Transfer to oven. Bake until golden, but still soft in center, 15 to 16 minutes. Remove from oven, and place on a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container up to two days. Makes 22 five-inch cookies.
Thin and Crispy Chocolate Chip Cookies
Everybody loves a good chocolate chip cookie, and we’ve got the best. Try our recipe with the following ingredients:
- 2 Cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 2 (1 Cup) Unsalted Butter, Softened
- 1 Cup Granulated Sugar
- 1/2 Cup Packed Dark-Brown Sugar
- 2 Teaspoons Pure Vanilla Extract
- 1 Large Whole Egg, Plus 1 Large Egg White
- 12 Ounces Semisweet Chocolate Chips (About 2 Cups)
Directions
Preheat oven to 375 degrees, with racks in upper and lower thirds. Line two large baking sheets with parchment paper, set aside. In a medium bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about three minutes, scraping down the sides of the bowl as needed. Add vanilla, whole egg, and egg white. Beat on low speed until well combined, scraping down sides of the bowl as needed, about one minute. Add flour mixture in two batches. Mix until just combined. Mix in chocolate chips. Shape two heaping tablespoons of dough at a time into balls and place about one-and-one-half inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until cookies are golden brown, about 18 minutes. Transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to four days. Makes three dozen cookies.