Recipe: Drop Cookie Recipes Part 4 (9)

8-20-99 Drop Cookie Recipes Part 4

Susan,IL 10:42:49

Chocolate Filled Snowballs
Recipe By : Granny Wilson

1 cup butter
1/2 cup sugar
1 teaspoon vanilla
2 cups flour-sifted
1 cup walnuts-finely chopped
1 package Hershey's kisses
Confectioner's sugar

Beat butter, sugar, & vanilla until light and fluffy. Add flour and nuts. Blend well. Chill dough. Remove foil from kisses. Using about 1 Tablespoon for each, shape dough around kiss. Be sure to cover kiss completely.. Bake on an ungreased cookie sheet at 375 degrees for 12 minutes or until set but not brown. Cool slightly, then roll in confectioner's sugar. Cool completely. roll in more sugar before serving if necessary.

Susan,IL 10:43:44

White Chip Chocolate Cookies
Recipe By : Susan Wilson

2 1/4 cups all-purpose flour
2/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 sticks butter or margarine-softened
3/4 cup granulated sugar
2/3 cup brown sugar-packed
1 teaspoon vanilla
2 each eggs
2 cups white chocolate chips -- 12 ounce pkg

Combine flours, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixing bowl till creamy. Beat in eggs. Gradually add in flour mixture. Stir in chips. Drop by well-rounded teaspoon onto ungreased cookie sheets. Bake in preheated 350 degree oven for 9-11 minutes. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Makes about 5 dozen cookies.

Susan,IL 10:44:26

No Bake Fudge Cookies
Makes about 4 dozen

2 cups sugar
1/2 cup milk
1/3 cup unsweetened cocoa
1/4 cup (1/2 stick) butter, room temperature
1/4 cup peanut butter
3 cups quick-cooking oats

Combine sugar; milk, cocoa and butter in medium saucepan. Place over medium high heat and bring to boil, stirring constantly. Let boil 1 minute. Remove from heat. Mix in peanut butter. Add oats and blend thoroughly. Drop by teaspoonfuls onto waxed paper. Let cool completely. Store cookies in air-tight container.

Debbie.D.,.AL 10:46:17 MILKY WAY CAKE

2 1/2 cups flour
4 eggs
8 Milky Way bars
1 tsp. soda
1 cup buttermilk
1 cup chopped pecans
2 cups sugar
1/2 tsp. salt
2 sticks margarine or butter
1 T. vanilla extract

Melt Milky Ways with 1 stick of margarine in the top of a double boiler. Mix all other ingredients, except nuts, together in large mixing bowl. Mix well. Stir in candy mixture and nuts. Pour into a well-greased tube or bundt pan. Bake at 350 degrees for 30-35 minutes, or until cake tests done.

Susan,IL 10:58:06

Nestles Buncha-Crunch Cookies
Recipe By : Sara Horton~~Holiday Exchange
Ready In: 1 hour, 10 minutes
Makes about 6 dozen cookies

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoons salt
1 1/2 cups butter or margarine (3 sticks)
1 1/4 cups granulated sugar
1 cup packed brown sugar
1 1/2 teaspoons vanilla extract
3 large eggs
4 1/2 cup bisquick or old-fashioned oats
1 package (13 ounces) NESTLE'S BUNCHA CRUNCH Candy

PREHEAT oven to 375 F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in oats and Buncha Crunch. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 8 to 10 minutes or until very lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

KellyWA 11:19:18 Penuche Drop Cookies (no-bake)
2 cups light brown sugar
1 stick butter
1/2 cup milk
3/4 cup chopped nuts
3 cups oats, quick
1 teaspoon vanilla

Combine brown sugar, butter, and milk in a saucepan and bring to a boil. Boil 1 minute. Pour over nuts, oats and vanilla. Drop by teaspoonfuls on wax paper. Cool.
For chocolate drops use 2 cups white sugar and 1/2 cup cocoa.
You could also add peanut butter and/or chocolate chips, carob chips, coconut, etc. to the oatmeal/nut mixture before pouring the hot sugar mixture over.

KellyWA 11:28:17

Boiled Chocolate Oatmeal Drop Cookies
Makes 3 dozen

8 Tablespoons butter (margarine or liquid fat free butter substitute)
2 cups sugar
3 heaping Tablespoons cocoa or 2 squares chocolate
1/2 cup milk (skim milk can be substituted)
3 cups dry oatmeal
1 teaspoon vanilla extract
1 cup pecan pieces (optional)

Spray a pan with non stick cooking spray. Melt butter slowly. Add sugar, cocoa and milk. Stir occasionally while the mixture comes to a boil. Once the mixture comes to a boil, stir and boil the mixture for 3 minutes. Remove from heat. Add vanilla extract and stir mixture. Quickly add the oatmeal (and nuts if using) and stir. (If using the butter substitute, increase dry oatmeal to 3-1/2 cups
to help thicken the mixture.) Drop by spoon onto greased cookie sheet or waxed paper and allow to cool uncovered. Refrigerate cookies after 5 minutes.

Dawn.NY 11:38:46 MOLASSES COOKIES

2 1/2 c All-purpose flour
2 tsp Baking soda
1 c Firmly packed light brown sugar
3/4 c Margarine, softened
1/4 c EGG BEATERS Product
1/4 c Light or Dark Molasses
1/4 c Granulated sugar
Water
Sprinkles (opt)

1 c Confectioners' sugar*
6 tsp Skim milk

In small bowl, combine flour and baking soda; set aside.
In medium bowl with electric mixer at medium speed, cream brown sugar and margarine. Add egg product and molasses; beat until smooth. Stir in flour mixture. Cover; chill dough 1 hour.
Shape dough into 48 (1 1/4") balls; roll in granulated sugar. Place on greased and floured baking sheets, about 2" apart. Lightly sprinkle dough with water. Bake at 350'F. for 18-20 minutes or until flattened. Remove from sheets; cool on wire racks. Decorate with Confectioners' Sugar Glaze and colored sprinkles if desired.
*CONFECTIONERS' SUGAR GLAZE: Combine confectioners' sugar and skim milk.

Dawn.NY 11:47:53 HARVEST COOKIES

1/3 c Vegetable Oil
1 large Egg
1 c Squash, cooked, mashed
1 1/2 c Unbleached White Flour
1/2 tsp Baking Powder
1 tsp Nutmeg
1/2 tsp Cinnamon
1 1/2 c Dates, finely chopped

Beat together oil, egg, and squash. Add flour, baking powder and spices. Beat well; stir in dates. Drop batter by small teaspoonfuls onto lightly oiled baking sheets. Bake at 350 degrees for 10 minutes or until firm to the touch. Cool on wire racks.