No Bake
Chocolate Cookies Recipe
1/2 c Peanut Butter
3 c Oatmeal
2 c Sugar
1/2 c Shortening
1/2 c Milk
4 tb Cocoa
1 ts Vanilla
Put oatmeal and peanut butter in
large bowl. Mix rest of ingredients
in sauce pan and bring to a boil and
boil 1 minute. Remove from heat and
add 1 tsp. vanilla, pour over oatmeal
peanut butter mixture, mix well and
press in 8x8 pan or drop from spoon
onto wax paper. Cool.
Decadent Chocolate Cookie Recipe
2 tb coffee liquer
2 oz Unsweetened chocolate
4 oz Bittersweet chocolate
3 tb Butter
1/2 cup Flour
1/4 ts Baking powder
1/4 ts Salt
1/8 ts Cinnamon
1/2 ts Freshly ground black pepper
2 Eggs; room temperature
3/4 c Sugar
2 ts Vanilla
1 c Chocolate chips
Preheat over to 350F. Line cookie
sheets with parchment paper. Warm
liquer in saucepan over low heat.
Combine the unsweetened and
bittersweet chocolates and the butter
in a saucepan and melt over low heat,
stirring frequently. Set aside to
cool. Combine the flour, baking
powder, salt, cinnamon, cracked
pepper in a small bowl; stir to
blend. Beat the eggs and sugar until
pale and thick, about 5 minutes. Add
the vanilla and melted chocolate,
stir to combine. Fold in the flour
mixture. Gently stir in the chocolate
chips. (The dough will be loose. )
Drop by spoonfuls onto lined cookies
sheets. Bake 8-10 minutes, until the
tops are shiny and the cookies
slightly puffy. Let cool 5 minutes
before transferring to racks to cool
completely.
Chocolatee Caramel
Cookies Recipe
2 1/2 c Flour
1 ts Baking soda
1/2 ts Baking powder
1 ts Salt
1 c Butter
1 c Sugar
1/2 c Firmly packed Brown sugar
2 Eggs
6 oz Chocolate chips
18 Caramels, such as Kraft, unwrapped
and chopped coarsely (cut them in
1/8ths)
1 c coarsely chopped nuts (pecans or
walnuts)
Preheat oven to 375F. Whisk together
dry ingredients in a bowl. - In a
large bowl, using an electric mixer,
cream together butter and sugars
until fluffy. Beat in eggs one at a
time. Then gradually add flour
mixture, beating after each addition.
- Stir in chocolate, caramels, and
nuts into dough, till just mixed. -
Drop rounded tablespoons full of
dough about 2 inches apart onto
non-stick baking sheets. - Bake 10 to
12 minutes, or until lightly golden.
- Cool cookies on baking sheets until
firm.
Deep Dark
Chocolatee Cookie Recipe
3/4 c Butter or margarine
3/4 c Granulated sugar
1/2 c Packed light brown sugar
1 ts Vanilla
2 Eggs
1 3/4 c All-purpose flour
1/2 c Cocoa
3/4 ts Baking soda
1/2 ts Baking powder
1/4 ts Salt
1 c Semi-Sweet Chocolate Chips
1/2 c Chopped nuts
Preheat over to 375F. In large
bowl, beat butter, granulated sugar,
brown sugar and vanilla on medium
speed of electric mixer until creamy.
Add eggs; beat well. Stir together
flour, cocoa, baking soda, baking
powder and salt; gradually add to
butter mixture, beating just until
blended. Stir in chocolate chips and
nuts. Drop by heaping teaspoons onto
ungreased cookie sheet. Bake 7 - 10
minutes until set. Cool 1 minute;
remove from cookie sheet to wire
rack. Cool completely.
Supreme Chocolate
Cookie Recipe
1 c Butter
1 1/2 c Sugar
2 Eggs
2 ts Vanilla
2 c All-purpose flour
2/3 c Cocoa
3/4 ts Baking soda
1/4 ts Salt
2 c Semi-sweet chocolate chips
Heat oven to 350F. In large mixer
bowl, beat butter, sugar, eggs and
vanilla until light and fluffy. Stir
together flour, cocoa, baking soda
and salt; add to butter mixture. Stir
in chocolate chips. Drop by rounded
teaspoonfuls onto ungreased cookie
sheets. Bake 8 to 10 minutes or just
until set. Cool slightly; remove from
cookie sheet to wire rack.
Fat-Free
Chewy Chocolate Cookie Recipe
1 1/2 c Flour
1/2 c Sugar
1/2 c Cocoa
1/2 ts Baking soda
1/2 ts Salt
1/2 c Corn syrup
3 Egg whites
Preheat oven to 350F. Spray cookie
sheet with non stick spray. In large
bowl, combine flour, sugar, cocoa,
baking soda and salt. Stir in corn
syrup and egg whites until blended
Drop the thick, sticky dough by
rounded teaspoonfuls onto prepared
cookie sheets. Bake for 7 to 9
minutes or just until set (cookies
will be soft when pressed). Do not
overbake. Cool on wire rack. Each
cookie provides: 0 g total fat, 60
Calories.
Double-Rich
Chocolate Cookies
2 1/2 c Flour
1/2 ts Soda
1/4 ts Salt
1/2 c Cocoa powder
1 c Dark brown sugar, packed
3/4 c Sugar
1 c Butter, softened
3 Eggs
2 ts Vanilla
2 c Semisweet chocolate chips
Preheat oven to 350F. In a medium
bowl combine flour, soda, salt and
cocoa powder. Mix well and set aside.
In large bowl blend sugars with an
electric mixer at medium speed. Add
butter and beat to form a grainy
paste, then add eggs and vanilla.
Beat at medium speed until light and
fluffy. Add the flour mixture and
chocolate chips, and blend at low
speed just until combined. Drop dough
by rounded tablespoons onto ungreased
baking sheets 1 1/2 inches apart.
Bake for 12 - 15 minutes.
The Chewy
Chocolatee Cookie Recipe
2 1/2 c Flour
1 1/4 c Butter or margarine
2 c Sugar
2 Eggs
2 ts Vanilla
3/4 c cocoa
1 ts Baking soda
1/2 ts Salt
Cream butter or margarine and
sugar in large mixer bowl. Add eggs
and vanilla, blend well. Combine
flour, cocoa, baking soda, and salt,
gradually blend into creamed mixture.
Drop by teaspoonfuls onto ungreased
cookie sheet. Bake at 350 degrees for
8 to 9 minutes. Cookies will be soft.
They will puff during baking, use the
ball of a spoon to gently flatten as
they cool. Let sit on cookie sheet
until set,about 1 minute. Remove to
wire rack to cool completely.
Peanut
Chocolate Cookies Recipes
1 1/2 c All purpose flour
2/3 c Cocoa
1 ts Baking soda
1/2 ts Salt
3/4 c Butter, softened
1/4 c Shortening
3/4 c Packed brown sugar
1/2 c Granulated sugar
1 Egg
2 ts Vanilla
2 c Peanut butter chips
1 c Chopped peanuts
Stir together flour, cocoa, baking
soda and salt. Cream butter and
shortening in large mixer bowl until
light. gradually beat in brown and
granulated sugars. Beat in egg and
vanilla. Blend in dry ingredients.
Stir in peanut butter chips and
peanuts.
Drop spoonfuls of dough, 2 inches
apart, onto ungreased cookie sheets;
flatten slightly with back of spoon.
Bake in 375F oven for 7 to 8 minutes.
Cool on sheets 1 to 2 minutes; remove
from sheets and cool completely.
Makes 48 cookies.
Italian
Chocolate Cookies Recipe
1/2 c Shortening
1 c Sugar
1/2 c Cocoa
8 oz Glass jelly
1 c Cold coffee
3 ts Cinnamon
1 1/2 c Chopped nuts
1 c Raisins -- optional
3 ts Vanilla
1/2 ts Salt
4 ts Baking powder
4 1/2 c Flour
Melt shortening. Add remaining
ingredients, in order, with the flour
sifted with the salt and baking
powder. Drop by teaspoonfuls (or form
balls) onto a greased cookie sheet.
Bake at 350F for 10 to 12 minutes.
Frost, if desired. Makes about 90
cookies; 20 per lb., frosted.
