Crispy Oatmeal Chocolate Chip Cookies

This recipe has become a staple for friends and family. Here are some secrets to making them perfect. First, use real butter. It took me years of baking to realize "butter" does make a difference. Second, once you make this dough it has to be used right then. It will not be good if you save it to bake another day. There are too many dry ingredients in it and the longer it sets the drier the dough becomes. Third, I use a small cookie scooped mounded and always cover the cookie sheet with parchment paper....it does make a difference in the quality of the cookie! Enjoy!!!

Cream:
1 cup sugar
1 cup brown sugar, packed
1 cup butter
3/4 cup vegetable oil
1 egg
1 tsp vanilla

Mix in:
3 1/2 cups flour
1 tsp cream of tarter
1 tsp baking soda
1/2 tsp salt

Then add one at a time, mixing well in between:
1 cup oatmeal
2 cups Rice Krispies cereal
1 bag semi-sweet chocolate chips

Bake at 375 degrees for 10 minutes. Optional: add 1/2 cup coconut...I never have...I don't think they need it and my family really doesn't like coconut in their cookies

Nutty Chocolate Cups...

This is a favorite of my daughter-in-law, Beth.

They take a little work, but well worth

the effort!

1 cup shortening (regular Crisco)

1/2 cup brown sugar

2 egg yolks

1 tsp vanilla

2 cups flour

1/2 tsp salt

Finely crushed pecans or walnuts.

Cream shortening, sugar, egg yolk and vanilla. Add flour and salt. Mix. Beat 2 egg whites until frothy. Roll dough in balls about the size of walnuts. Then dip balls into egg whites. Roll in nuts. Put on greased (or parchment lined) cookie sheet. Bake at 375 degrees for 5 minutes. Remove from oven, then pres thumb into cookie. Bake for another 8 minutes. Remove from oven and cool completely.

Chocolate Fudge Filling:

1/4 cup butter or margarine

3 Tbl cocoa

3 Tbl milk

2 cups powdered sugar (a little more or less)

3/4 tsp vanilla

Put butter, cocoa and milk in sauce pan. Heat until it starts to boil. Stir well. Remove from heat and add powdered sugar and vanilla. Beat by hand until smooth. While filling is hot, spoon into the cookie centers. Let cool completely before serving.

Raspberry Thumbprint Cookies...

This recipe is from a Land O'Lake butter box.

They are easy to make and make a great presentation.

Everyone will think you spent hours creating

these little works of art.

Dough:

2/3 cup sugar

1 cup butter, at room temperature

1/tsp almond extract

2 cups flour

1/2 cup raspberry jam (seedless is best)

Glaze:

1 cup powdered sugar

1 1/2 tsp almond extract

2 tsp water (or enough to make into a cream consistancy)

Combine sugar, butter and extract. Mix well. Add flour. Dough will be stiff and may need to be mixed by hand. Roll dough into walnut size balls and place on parchment lined baking sheet. Make a thumbprint in the middle of each ball and put about 1/4 tsp jam into each thumbprint. Bake at 350 degrees for 15-18 minutes. Make glaze by simply stirring together all ingredients together. I put the glaze into a small ziplock baggie and cut off a tiny bit of the corner. Then drizzle the glaze over cooled cookies. Let cookies set out until glazed sets up.

Fruit Pizza...

This has been a hit for many events.

It is best to do when fresh fruit is in season, but is great anytime of the year!

For the "crust" use the Roll Out Sugar Cookie recipe that follows. I use all of the dough and roll into one large circle. Then I use a large mixing bowl as a template and cut into a pizza-size circle. Bake the "crust" at 350 degrees for about 20 minutes, maybe a little less or more depending on your oven and how thick you have rolled the dough.

Pizza "sauce":

16 oz cream cheese at room temperature

2/3 cups sugar

Cream these two ingredient together until very smooth. Then spread desired amount onto cooled "crust."

Here's the fun part:

Now take an assortment of fruit to create a beautiful design on top. I usually use pineapple (canned, chunk style), mandrian oranges (2 cans), blueberries, raspberries, kiwi, strawberries and bananas. Just your your imagination and arrange as desired. Fruit pizza must be refrigerated and eaten within a day or two.

Roll-Out Sugar Cookies....

This is the absolute best sugar cookie recipe..ever!

They are best when cut a little thicker and not over-baked.

Top with buttercream frosting and you've got a delicious treat!

Cream:

2 cups shortening (use regular Crisco)

2 1/4 cups sugar

8 tsp milk

4 tsp orange juice

1 1/2 tsp vanilla

3 eggs

Add:

6 cups flour

4 1/2 tsp baking powder

3/4 tsp salt

After mixing dough divide dough into thirds. Wrap in waxed paper. Refrigerate overnight. When ready to make cookies roll dough 1/4" thick (or slightly thicker) between 2 sheets of lightly floured waxed paper. Cut with cookie cutter. Bake at 350 degrees for 10-11 minutes or until you see a light browning on edges. When cool, frost with buttercream frosting. Do not overbake cookies. The dough will keep in fridge for several days and freezes great!

Black Bottom Cupcakes...no frosting required!

This is a family favorite.

I originally got the recipe from a friend in San Fransico

Cupcake batter:

1 1/2 cup flour

1 cup sugar

1 tsp baking soda

1/2 tsp salt

1/4 cup cocoa

1 cup water

1/2 cup vegetable oil

1 Tbl cider vinegar

1 tsp vanilla

Combine dry ingredients; then add liquid ingredients. Mix until smooth. Fill paper-lined cupcake pan wells about 1/2 full.

Filling:

8 oz cream cheese, at room temperature

1 egg

1/2 cup sugar

1 cup semi-sweet chocolate chips

Mix first three ingredients until smooth, then stir in chocolate chips.

Add one heaping teaspoon of filling mixture to each cupcake batter cup. Bake at 350 degrees for about 23 minutes or until cheese filling starts to get a little color. Cool before serving. Do not add frosting. You may dust with powdered sugar if you like!