Krispie Milk Chocolate Chip Cookies
1 ¼ cup
flour
½ tsp baking
soda
¼ tsp. salt
½ cup
butter, softened
½ cup packed
dark brown sugar
½ cup
granulated sugar
1 egg
1 tsp.
vanilla
2 cups Rice
Krispies cereal
1 cup milk
chocolate chips
1 cup
chopped pecans
Sift flour,
baking soda and salt. Set aside. Beat butter and sugars with a mixer until
blended and smooth. Add the egg and vanilla; beat well. Add the flour mixture,
and mix until well combined. Stir in the cereal, chocolate chips and pecans.
The dough will be thick. Roll dough into 1 inch or 1 ½ inch balls. Place on
lightly greased or parchment covered baking sheet, and press down gently with
fingers. Bake at 350’ for 12-15 minutes or until lightly browned. Remove and
cool on a wire rack. Store airtight. These are best and crispiest eaten within
48 hours. About 3 dozen.
Ultimate Chocolate Chip Cookies
¾ stick
Criso All vegetable shortening sticks
1 ¼ cups
firmly packed light brown sugar
2 Tbs. milk
1 Tbs.
vanilla
1 large egg
1 3/4 cups
all purpose flour
1 tsp. salt
¾ tsp.
baking soda
6 oz. pkg.
semi-sweet chocolate chips (1 cup)
1 cup
coarsely chopped pecans, optional
Heat oven to
375’. Beat shortening and brown sugar in large bowl with an electric mixer at
medium speed until light and fluffy. Beat in milk, vanilla and egg. Stir in
flour, salt and baking soda. Blend in chocolate chips and nuts. Drop by rounded
measuring tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake 8-10
minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Cool 2 minutes
on cookie sheet. Transfer cookies to cooling rack. Tip: If nuts are omitted,
add an additional ½ cup semi-sweet chocolate chips. Makes 3 dozen.
Sugar Cookies
¾ cup butter
or shortening or mixed
1 cup white
sugar
2 eggs
1 tsp.
vanilla
2 ½ cups
flour
1 tsp.
baking powder
1 tsp. salt
Mix
together, cover and chill for 1 hour. Heat oven to 400’. Roll dough 1/8 inch
thick on lightly floured or cloth covered board. Cut into desired shapes. Place
on ungreased baking sheet. Bake 6-8 minutes or until light brown.
Frosting:
Mix 1/3 cup
margarine
3 cups
powedered sugar
1 ½ tsp.
vanilla
2 Tbs. milk
Beat until
smooth.
Chocolate Scotcheroos
1 cup sugar
1 cup light
corn syrup
1 cup peanut
butter
6 cups
Kelloggs Rice Krispies
1 cup
chocolate chips
1 cup
butterscotch chips
Combine
sugar and syrup in 3 quart sauce pan. Cook over moderate heat, stirring
frequently until mixture boils. Remove from heat. Stir in peanut butter. Mix
well. Add rice krispies. Stir until well blended. Press mixture into buttered 9
x 13 pan.
Unbelieveable Peanut Butter Cookies
1 cup peanut
butter
1 cup white
sugar
1 tsp.
vanilla
1 egg
Mix all
ingredients well. Form one inch balls and place on ungreased cookie sheet.
Stamp with cookie stamp. Bake at 325’ 10-12 minutes. (Unbelieveable means this
recipe has no flour)
Cereal Crunchies
Sift
together:
1 cup flour
½ tsp. soda
¼ tsp.
baking powder
¼ tsp. salt
Cream
together:
½ cup butter
½ cup sugar
½ cup brown
sugar
Add:
1 egg
½ tsp.
vanilla
Blend in dry
ingredients. Add:
1 cup quick
oats
1 cup rice
krispies
½ cup flaked
coconut
Mix well.
Shape into balls. Place on greased baking sheet, flatten slightly. Bake at 350’
8-10 minutes or until golden brown.
Pumpkin Chocolate Chip Cookies
1 cup sugar
½ cup salad
oil
1 egg,
beaten
1 cup canned
pumpkin
1 tsp. milk
1 tsp.
vanilla
2 cups flour
½ tsp. salt
2 tsp.
baking powder
1 tsp.
baking soda
1 tsp.
cinnamon
1 small pkg.
(1 cup) chocolate chips
Bake at 375’
10 minutes.
