Toffee-Cranberry Chocolate Chip Cookies

——–  ————  ——————————–
   2            cup           butter, softened
   1 1/2     cups          sugar
   1 1/2     cups          packed brown sugar
   2                             eggs
   2            tsp            vanilla
   3           cups          flour — all-purpose
   3           cups          oats
   2           tsp            baking soda
   1/2       tsp             salt
   2           cups          dried cranberries
   2           cups          chocolate chips
   2           bags          toffee bits

1. Cream butter and sugars until light and fluffy.  Add eggs, vanilla,
baking soda and salt.  Gradually add flour and oats.  Stir in remaining
ingredients.  Bake at 350 for 8-10 minutes.
                   – - – - – - – - – - – - – - – - – -

Coconut Crunch Cookies

——–  ————  ——————————–
  1        cup               softened butter
  3/4    cup              sugar
  3/4    cup              packed brown sugar
   2                           eggs
   2      teaspoons   vanilla
   1      teaspoon     almond extract
   2      cups             flour
   1      teaspoon     baking soda
   3/4  teaspoon     salt
   2      cups             coconut
  11 1/2  ounces     chocolate chips
   1 1/2  cups          chopped almonds

 Cream together butter and sugars, add remaining ingredients and mix well.

  Bake at 375° for 9 – 12  minutes
                   – - – - – - – - – - – - – - – - – -

Lemon Sugar Cookies

      ———-  ————  ——————————–
   1      cup             butter, melted
   1      cup             sugar
   1/2  cup             packed brown sugar
   2                         eggs
   2  teaspoons     lemon extract
   1  tablespoon    grated lemon peel
   2 1/2  cups        flour
   1   teaspoon      baking powder
   1/2  teaspoon   salt
                        Glaze
   1      cup             powdered sugar
   2  tablespoons   lemon juice

1. Preheat oven to 375°.

2. Mix together all cookie ingredients.  Scoop out cookie dough and bake for
8 minutes.

3. Mix together glaze ingredients and spread over tops of warm cookies.
                   – - – - – - – - – - – - – - – - – -

Chocolate Cherry Chip Cookies

                   ——–  ————  ——————————–
     1/2  lb            unsalted butter, at room temperature
   1      cup           light brown sugar
   2      tsp           vanilla
   1      Tbs          chocolate liquor
                            zest of 1 orange
   2                      eggs
   2/3  cup          unsweetened cocoa
   2      cups         flour
   1      tsp           baking soda
   1      tsp           salt
   1      cup          cherry chips

1. Mix the butter and both sugars until light and creamy. Add vanilla,
chocolate liquor, orange zest and the eggs one at a time to the mix. Then
add the cocoa and mix well. Sift together the flour, baking soda, and salt
and add to the chocolate mix to combine. Add cherry chips. Mix well.

2. Drop the dough on a baking sheet lined with parchment paper using a
tablespoon. Bake for 12 to  15 minutes at 350 degrees.
                   – - – - – - – - – - – - – - – - – -

Hazelnut and Chocolate Chip cookies

 

     Hazelnut and Chocolate Chip Cookies

——–  ————  ——————————–
    1/2  cup              old-fashioned oats
   2 1/4  cups          all-purpose flour
   1      tsp                baking powder
   1      tsp                baking soda
   1/2  tsp                salt
   1      cup               unsalted butter (2 sticks), at room temperature
   1      cup               firmly packed light brown sugar
   1      cup              granulated sugar
   2                          large eggs
   1      tsp               pure vanilla extract
   4      oz                English toffee candy, finely chopped
   1      cup              hazelnuts, toasted, skinned and chopped
   1                         (12-ounce) bag semisweet chocolate chips

1. Preheat oven to 325 degrees F.

2. Line 2 heavy baking sheets with parchment paper. Finely chop the oats in
a food processor. Transfer the oats to a medium bowl. Mix in the flour,
baking powder, baking soda, and salt. Set aside.

3. Using an electric mixer, beat the butter and sugars in a large bowl until
fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just
until blended. Stir in the toffee, hazelnuts, and chocolate chips.

4. For each cookie, drop 1 rounded tablespoonful of dough onto sheet,
spacing 1 inch apart (do not flatten dough). Bake until the cookies are
golden, about 15 minutes. Cool the cookies
on the baking sheets for 5 minutes. 
                   – - – - – - – - – - – - – - – - – -

Cowboy Cookies

 

                               COWBOY COOKIES

——–  ————  ——————————–

   1      cup           butter, softened

   1      cup           firmly packed brown sugar

   1      cup           granulated sugar

   2                    eggs

   1      tsp           vanilla

   2      cups          all-purpose flour

     1/2  tsp           baking soda

     1/2  tsp           salt (optional)

     1/4  tsp           baking powder

   2      cups          oats

   1 1/2  cups          (12 ounces) semisweet chocolate chips

   1      cup           chopped Almonds

   1      cup           shredded coconut

   1      cup           raisins

1. Heat oven to 350°F. In large bowl, beat shortening and sugars until

creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda,

salt and baking powder; mix well. Add oats, chocolate chips, almonds,

coconut and raisins; mix well.

2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

3. Bake 10 to 12 minutes or until light golden brown. Cool 2 minutes on

cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

                   – - – - – - – - – - – - – - – - – -