Oatmeal Raisin Cookies

1 cup butter flavored Crisco

1½ cup packed brown sugar

2 tsp vanilla extract

2 eggs

2 tsp baking soda

2½ cups flour

2 cups rolled oats

1 cup coconut

1 cup raisins

Preheat oven 375º.

Cream the Crisco and brown sugar together in large mixing bowl until fluffy.  Add vanilla and eggs one at a time, mixing well after each.  Mix in flour and baking soda until well blended.  Add oats, coconut and raisins. 

Drop by scoops on ungreased cookie sheet two inches apart.  Bake 375º 10-12 minutes.  Remove from cookie sheet immediately and cool on wire racks.  Yield 5 dozen.

© Crackerberries 2011

Coffee Spiced Cookies

I am married to the cookie monster and he likes to raid the cookie jar late at night.  I am forever trying to find a cookie recipe that he likes and is not too sweet.  This one is a definite keeper because not only are they good with a glass of milk at midnight;  they are the perfect addition to coffee in the morning.

¾ cup vegetable shortening

¾ cup granulated sugar

1 egg

¼ cup molasses

½ cup strong black coffee

2 ½ cups all purpose flour

2 tsp baking soda

1 tsp ginger

1 tsp cinnamon

½ tsp ground cloves

Cream together vegetable shortening and sugar in mixing bowl; add egg and mix well.  Combine flour, soda and spices together and add to creamed mixture alternately with coffee (may need a little more or little less coffee) until stiff dough is formed.  Drop by small ice cream scoops on ungreased cookie sheet and bake at 375º for 8 minutes.  Remove immediately and cool on wire racks.  Yield 3½ dozen or so.

© Crackerberries 2011

Chocolate Chip Cookie

CHOCOLATE CHIP COOKIE ALTERNATIVE —

THE WHOLE WHEAT VERSION

1 cup butter flavored Crisco
1¼ cup light brown sugar, firmly packed
½ cup granulated sugar
2 Tbsp water
Cream these ingredients together until well combined, then add
1 Tbsp vanilla extract
2 eggs
Mix well.

In medium bowl mix the following together, then slowly add to creamed mixture until well combined:

1 cup all purpose flour
1¼ cup whole wheat flour
1 tsp baking soda
½ tsp salt

Mix in 1 cup semi sweet chocolate chips and 1 cup butter scotch chips. Also ½ cup chopped nuts are optional.

Drop tablespoons or small ice cream scoops on ungreased cookie sheet 2 inches apart. Bake at 375º for 8-10 minutes. Let cool one minute then place on wire racks to completely cool.
Yield: 5½ dozen 2½”-3” cookies



© Crackerberries 2011

Raisin Oatmeal Cookies

¾ cup butter flavored Crisco
1 cup packed brown sugar
½ cup sugar
1 tsp baking powder
¼ tsp baking soda
1 tsp cinnamon
¼ tsp ground cloves
2 eggs
1 tsp vanilla
1½ cups flour
2 cups rolled oats
1 cup raisins



Preheat oven 375º. Combine Crisco and sugars in large mixing bowl and beat until creamy; add eggs and vanilla and mix well. In a medium bowl combine flour, baking soda, baking powder, cinnamon and cloves and stir to combine; gradually add to creamed mixture. Stir in rolled oats and raisins.

Drop by rounded tablespoons 2 inches apart onto ungreased cookie sheet. Bake 8-10 minutes or until edges are lightly browned. Remove from oven, cool on cookie sheet 1 minute then transfer to wire racks and cool completely.

These are good with a big scoop of vanilla ice cream tucked between two cookies. Mmmmm, good!


© Crackerberries 2009

Grandmother Anise Cookies

½ cup butter flavored Crisco shortening
1¼ cup sugar
2 eggs
3¼ cups flour
1 tsp baking soda
1 tsp cream of tartar
¼ cup milk
¼ tsp salt
2 Tbsp aniseed
Confectioner’s sugar



Preheat oven to 350º

In large bowl combine shortening and sugar and beat until light and fluffy. Add eggs and milk.

In separate bowl combine flour, baking soda, cream of tartar and salt and mix well. Gradually add to creamed mixture. Add aniseed and mix well.

Using small ice cream scoop, place one inch scoops two inches apart on parchment paper lined cookie sheet. Press down scoops with cup dipped in confectioner’s sugar. Bake for 8-10 minutes until lightly golden. Cool on wire racks.


© Crackerberries 2009

Inside Out Reese's Peanut Butter Cookies

Okay, so there are no Reese’s peanut butter cups in this recipe at all. But that’s what the cookies remind me of and they are inside out. If you can think of a better name, by all means let me know.
Cookie

½ cup butter flavored Crisco (add 3 tsp water)
½ cup crunchy peanut butter
½ cup sugar
½ cup brown sugar, firmly packed
½ tsp baking powder
½ baking soda
1 egg
1 tsp vanilla
1¼ cups all purpose flour

Preheat oven to 375º

Beat the peanut butter and Crisco together on high speed for 30 seconds or long enough to combine. Add sugar, brown sugar, baking soda and baking powder and mix until combined, being sure to scrape the sides of the bowl. Add egg and vanilla and mix well. Add flour.

Drop by tablespoons or a small ice cream scoop (my favorite cookie tool), onto ungreased cookie sheets. Bake at 375º for 7-9 minutes. Remove from pan immediately and cool completely on wire racks.

Chocolate Frosting

2/3 cup unsweetened cocoa powder
2 1/3 cup confectioner’s sugar
½ cup margarine
½ cup cream cheese
1-2 Tbsp heavy whipping cream
1 tsp vanilla

Combine cocoa and confectioner’s sugar together and mix well. In large bowl beat margarine and cream cheese and vanilla together until well combined. Gradually add cocoa sugar mixture until frosting consistency, adding heavy cream as needed to make smooth.

Frost cookies and store in refrigerator.


© Crackerberries 2009

My Ooey Gooey Mess

A salty, sweet combination that is nutritious and delicious!

2/3 cup all purpose flour
¼ tsp baking soda
¼ tsp baking powder
¼ tsp salt
6 Tbsp packed brown sugar
¼ cup butter flavored Crisco (+ 2 tsp water)
2 egg yolks
½ tsp vanilla extract

1½ cup mini marshmallows

1 cup butterscotch morsels
¼ cup light corn syrup
2 Tbsp butter or margarine
1 tsp vanilla extract

1 cup Rice Chex
1 cup honey roasted peanuts



Pre-heat oven to 350º

Combine flour, soda, powder, salt, sugar, Crisco, egg yolks and vanilla in a large mixing bowl. Beat at low speed until crumbly. Press into an ungreased 9½ x 7 inch cookie sheet; bake in preheated 350º oven for 12 minutes or until lightly browned.

Remove from oven and cover with marshmallows; bake 3-4 more minutes until they puff slightly and start to brown. Cool on wire rack.

Combine butterscotch morsels, corn syrup, butter and vanilla in large sauce pan. Cook over low heat, stirring constantly until morsels have melted and mixture is smooth. Stir in peanuts and cereal. Spread mixture over marshmallows and cool completely in pan on wire rack.

For easy clean up and removal from pan, line with parchment paper before baking.

Cut into 12 squares.

© Crackerberries 2009

If You Dare Marshmallow Peanutbutter Cookies

I remember one summer when I was 13, we stayed at a camp on Ripley Pond up in Maine until my mom and dad could afford to find us a house to rent where we could go to school. (Mind you this camp was just that -- no running water what-so-ever). Every payday my dad would drive the mile and a half dirt road into camp holding two Heavenly Hash ice creams on sugar cones for my sister and me. The ice cream would be melting down his hand and arm as he handed the summer treats to us. Those were the best ice cream cones EV-AAAR! For some reason this cookie experience that I had in our kitchen made me think of those ice cream cones and what my dad did for me and my sister that summer. :)

I learned a valuable lesson. If you have never heard of something in a recipe, the chances are pretty good that there is a reason for that. No one really likes to share their failures. Not that they really failed, but they definitely wouldn't win any prize for presentation. Some of them were okay, but most of them had to be formed back into a round shape after they were pried off the cookie sheet. A big clump of cookie crumb. One of those "don't judge a book by it's cover" recipes. But, like those Heavenly Hash ice cream cones, on a hot summer day, they were yummy. Here it is, if you dare:


½ cup butter flavored Crisco (add 3 tsp water to this) or margarine
½ cup crunchy peanut butter
½ cup granulated sugar
½ cup brown sugar (packed)
½ tsp baking powder
½ tsp baking soda
1 egg
1 tbsp vanilla (if you use real extract, only use 1 tsp)
1 cup all purpose flour
¾ cup old fashioned rolled oats
¾ cup swirled chocolate & white morsels
1 ½ cup mini marshmallows

Beat butter and peanut butter on medium speed for 30 seconds. Add the two sugars, baking powder and baking soda and cream together, scraping sides of bowl until combined. Add egg and vanilla and blend well. Beat in flour and oats. Add marshmallows and morsels and mix in with a wooden spoon. Preheat oven to 375º. Drop by tablespoons on ungreased cookie sheet and bake 7-9 minutes. Remove (pry... ha ha ha) from cookie sheet immediately and cool on wire racks.

© Crackerberries 2009