1/2 c. Butter softened
1 c. Sugar
1 c. Brown sugar
3 Eggs
1 tsp. Vanilla
2 c. Peanut Butter
4 1/2 c. Oatmeal mixed with 2 tsp. Baking soda
Chocolate Chips (could use raisins, c raisins or m&m's)
Make into balls and flatten with glass. Bake 350 degrees for 8 to 10 minutes.
Showing posts with label Chocolate Chips. Show all posts
Showing posts with label Chocolate Chips. Show all posts
Friday, August 5, 2016
Saturday, December 3, 2011
Pumpkin Chocolate Chip Cookies
You can also bake this in a 9 x 12 pan. The result is like a sheet cake, or very, very moist cookie bars.
Mix wet ingredients together:
1 c. pumpkin
1 c. sugar
1/2 c. oil
1 egg
1 t. vanilla
Mix dry ingredients together:
2 c. flour
2 t. baking powder
1 t. cinnamon
1/2 t. salt
Combine dry and set ingredients and add:
1 t. baking soda dissolved in 1 T. milk
1 c. chocolate chips
1/2 c. nuts
Drop onto greased cookie sheets. Bake 10-12 minutes at 375 degrees. Resulting cookie will be extremely cake-like and moist.
Mix wet ingredients together:
1 c. pumpkin
1 c. sugar
1/2 c. oil
1 egg
1 t. vanilla
Mix dry ingredients together:
2 c. flour
2 t. baking powder
1 t. cinnamon
1/2 t. salt
Combine dry and set ingredients and add:
1 t. baking soda dissolved in 1 T. milk
1 c. chocolate chips
1/2 c. nuts
Drop onto greased cookie sheets. Bake 10-12 minutes at 375 degrees. Resulting cookie will be extremely cake-like and moist.
Choco-Mallow Pizza
1 pkg. (12 oz.) semi-sweet chocolate chips
1 lb. white almond bark, divided
2 c. miniature marshmallows
1 c. crisp rice cereal
1 c. peanuts
M&M's to decorate
1 t. oil
Microwave chips and 14 ounces almond bark in 2-quart microwave-safe bowl on HIGH 2 minutes; stir. Microwave 1 to 2 minutes or until smooth; stir every 30 seconds. Add marshmallows, cereal and nuts. Pour onto greased 12-inch pizza pan. Top with M&M's. Microwave remaining almond bark with oil on HIGH 1 minutes; stir. Microwave 30 to 60 seconds or until smooth; stir. Drizzle over top; refrigerate. Serves 10 to 12.
1 lb. white almond bark, divided
2 c. miniature marshmallows
1 c. crisp rice cereal
1 c. peanuts
M&M's to decorate
1 t. oil
Microwave chips and 14 ounces almond bark in 2-quart microwave-safe bowl on HIGH 2 minutes; stir. Microwave 1 to 2 minutes or until smooth; stir every 30 seconds. Add marshmallows, cereal and nuts. Pour onto greased 12-inch pizza pan. Top with M&M's. Microwave remaining almond bark with oil on HIGH 1 minutes; stir. Microwave 30 to 60 seconds or until smooth; stir. Drizzle over top; refrigerate. Serves 10 to 12.
Rocky Road Fudge
2-1/2 milk chocolate bars (Hershey) (8 oz. each) broken into pieces
1-12 oz. pkg. semi-sweet chocolate chips
1 c. (2 squares) butter (no substitute) cut into pieces
4 c. sugar
1-14 1/2 oz. can evaporated milk (1-2/3 cups)
2 1/2 c. miniature marshmallows
4 c. frozen miniature marshmallows
2 t. vanilla
1 lb. walnut halves
In large bowl, prepare broken milk chocolate bars, chocolate chips and butter pieces. Set aside.
To freeze marshmallows, spread them on a large cookie sheet and freeze while cooking the following ingredients.
In large heavy saucepan, combine sugar, evaporated milk and 2 1/2 cups marshmallows. Bring to boil over medium heat, stirring constantly. Continue to cook and stir at a light but steady boil for 7 minutes.
Remove from heat and immediately pour over chocolate and butter. With wooden spoon, stir until chocolate and butter are melted and mixture is well blended. Continue to stir until candy loses some of its shine.
Stir in frozen marshmallows, vanilla and walnut halves and pour into buttered 9 x 13 pan AND buttered 8-inch square pan. Refrigerate for at least 1 1/2 hours before cutting Keep tightly covered and refrigerated until ready to serve. Makes 5 pounds or more.
Note: fudge may be frozen successfully if wrapped in foil then stored in airtight plastic container.
1-12 oz. pkg. semi-sweet chocolate chips
1 c. (2 squares) butter (no substitute) cut into pieces
4 c. sugar
1-14 1/2 oz. can evaporated milk (1-2/3 cups)
2 1/2 c. miniature marshmallows
4 c. frozen miniature marshmallows
2 t. vanilla
1 lb. walnut halves
In large bowl, prepare broken milk chocolate bars, chocolate chips and butter pieces. Set aside.
To freeze marshmallows, spread them on a large cookie sheet and freeze while cooking the following ingredients.
In large heavy saucepan, combine sugar, evaporated milk and 2 1/2 cups marshmallows. Bring to boil over medium heat, stirring constantly. Continue to cook and stir at a light but steady boil for 7 minutes.
Remove from heat and immediately pour over chocolate and butter. With wooden spoon, stir until chocolate and butter are melted and mixture is well blended. Continue to stir until candy loses some of its shine.
Stir in frozen marshmallows, vanilla and walnut halves and pour into buttered 9 x 13 pan AND buttered 8-inch square pan. Refrigerate for at least 1 1/2 hours before cutting Keep tightly covered and refrigerated until ready to serve. Makes 5 pounds or more.
Note: fudge may be frozen successfully if wrapped in foil then stored in airtight plastic container.
Thursday, October 28, 2010
Kerri's Best Chocolate Chip Cookies
3/4 c. granulated sugar
1/2 c. soft butter
1/2 c. shortening
1 c. packed brown sugar
2 eggs
2 Tbsp. light corn syrup
2 Tbsp. water
2 tsp. vanilla
3 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 c. chocolate chips
Cream butter, shortening and sugars. Add eggs, corn syrup, water and vanilla. Stir together dry ingredients and add to shortening mixture. Stir in chocolate chips. Drop by tablespoon onto ungreased cookie sheet and bake at 375 degrees for 10 to 12 minutes, or until very lightly browned. Cool slightly before removing from cookie sheet.
1/2 c. soft butter
1/2 c. shortening
1 c. packed brown sugar
2 eggs
2 Tbsp. light corn syrup
2 Tbsp. water
2 tsp. vanilla
3 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 c. chocolate chips
Cream butter, shortening and sugars. Add eggs, corn syrup, water and vanilla. Stir together dry ingredients and add to shortening mixture. Stir in chocolate chips. Drop by tablespoon onto ungreased cookie sheet and bake at 375 degrees for 10 to 12 minutes, or until very lightly browned. Cool slightly before removing from cookie sheet.
Saturday, March 21, 2009
Mom’s Chocolate Frosting for Brownies
Boil for 2 minutes:
1 cube butter
1 cup sugar
1/3 c. evaporated milk
Add and stir until melted:
½ c. chocolate chips
Add:
1 t. vanilla
This is a very thin frosting, but it does set up.
1 cube butter
1 cup sugar
1/3 c. evaporated milk
Add and stir until melted:
½ c. chocolate chips
Add:
1 t. vanilla
This is a very thin frosting, but it does set up.
Kerri’s Neiman-Marcus Cookies
(Recipe may be halved)
2 cups butter
24 oz. Chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. Soda
1 tsp. Salt
2 cups sugar
1 - 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. Baking powder
2 tsp. Vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, soda. Add chocolate chips, Hershey Bar, and nuts. Roll into balls, and plase two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.
2 cups butter
24 oz. Chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. Soda
1 tsp. Salt
2 cups sugar
1 - 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. Baking powder
2 tsp. Vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, soda. Add chocolate chips, Hershey Bar, and nuts. Roll into balls, and plase two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.
JoDee’s Cream Cheese Brownies
1 pkg. German chocolate cake mix
8 oz. Cream cheese
1 egg
½ c. sugar
½ c. chocolate chips
Prepare cake as directed and pour into a greased cookie sheet. Mix remaining ingredients. Drop by tablespoonfuls onto cake batter. Cut through with a knife. Sprinkle with additional chocolate chips and nuts if desired. Bake at 350 degrees for 25-30 minutes.
8 oz. Cream cheese
1 egg
½ c. sugar
½ c. chocolate chips
Prepare cake as directed and pour into a greased cookie sheet. Mix remaining ingredients. Drop by tablespoonfuls onto cake batter. Cut through with a knife. Sprinkle with additional chocolate chips and nuts if desired. Bake at 350 degrees for 25-30 minutes.
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