Chip and Dip Cookies

Strange made this CD 2008 - OUTSTANDING - but does not make a lot for a lot of work
from Newpaper clipping - by Tracy Schuhmacher

1 cup Butter - softened
1/2 cup sugar
1 egg yolk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
3/4 cup coarsely crushed potato chips
3/4 cup coarsely crushed pretzels
1 cup semisweet chocolate chips
1 cup white baking chips

1. Preheat oven to 350F
2. Combine butter and sugar- beat with medium mixer till light & fluffy.
Add egg yolk and vanilla.
Gradually add flour and mix well
Stir in potato chips and pretzels
3. Shape level tablespoons of dough into 3 inch logs.
Place on an ungreased baking sheet (parchment lined) 1.5" apart.
Bake 14 to 18 minutes or until edges lightly browned.
Cool completely on sheets
4. Heat semisweet chips in micro for 30 seconds - stir, repeat till melted.
Dip one end of each cookie into melted chips and place on wax paper.
Refrigerate until firm, about 10 minutes
5. Heat white baking chips in micro for 30 seconds - stir, repeat till melted.
Dip one end of each cookie into melted chips and place on wax paper.
Refrigerate until firm, about 10 minutes
Makes two dozen.

This is a single - ended up doubling the recipe for 2010.

Per Cookie: 240 calories, 15g fat, 1g fiber, 30mg chol., 3g prot., 26g carbs, 150mg sodium
WW points = 5.8 per cookie!!!
WW Points PLUS = 7 pts per cookie

Oatmeal Cookies – Tender

400F
from Cuzin Jane
Simmer 1 cup raisins and 1 cup water in saucepan over low heat until raisins are plump (20-30 minutes).
Drain raisin liquid into measuring cup.
Add enough water to make ½ cup.

Cream:
¾ cup shortening
1 ½ cups sugar
2 eggs
1 tsp. vanilla

Stir in: Raisin Liquid

Then Add together:
2 ½ cups flour
½ tsp. baking powder
1 tsp. soda
1 tsp salt
1 tsp cinnamon
½ tsp. cloves

Add:
2 cups rolled oats
Raisins
½ cup chopped nuts

Drop rounded spoonfuls about 2 inches apart on ungreased cookie sheet. Bake at 400 for 8-10minutes.
Makes 5-6 dozen.

Orange Ginger Cookies

6 cups all purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1 cup shortening

2 cups sugar

2 eggs

3 large oranges

3 tablespoons candied ginger, finely chopped

½ cup buttermilk

½ cup powdered sugar

2 Tablespoons orange juice

Preheat oven to 375 F

Line sheet with baking parchment.

In a large bowl, whisk together the flour, baking soda and baking powder; set aside.

In a 2^nd large bowl, combine the shortening and sugar. Use an electric mixer to beat until light and fluffy. Add the eggs and beat until smooth.

Use a fine grater to remove the zest from the oranges. Add the zest and the candied ginger to the second bowl and beat in. Juice the oranges to get about 1 cup of orange juice then add it to the bowl.

Use the mixer to beat in the orange juice and buttermilk. The dough may curdle a bit, this is normal. Add the dry ingredients 2 cups at a time, mixing well between additions.

Baking in batches, drop the cookies in 1 tablespoon mounds on the prepared sheet, leave about 2” between the cookies. Bake 8 to 10 minutes, or until the edges are lightly browned. Let the cookies cool for 2 minutes on the baking sheet, then transfer them to a rack to cool completely.

To prepare the glaze, in a small bowl whisk together the powered sugar and orange juice. Use a spoon to drizzle the glaze over the cooled cookies, or use a pastry brush to brush it on. Let the glaze dry before storing the cookies – makes 6 dozen cookies.

2008 Retrospect:

So overall it went very well!
Little lower turnout of both people & cookies, but a wonderful time.
Pretty relaxed - Connie showed up Friday nite
Cousin Jane showed up around 11am, Strange showed up with dough made, Cari & Marty, Darcie & Keith & Josh (with dough pre-made).
Michael brought over lunch - Celery stuffed with Italian sausage & pesto and cheesy bread. I had Chicken chili, vegetable soup & turkey sandwich makings.
After lunch .... Mark & Lucas, Jorie (after work)
Decided, an oven person is very important. Once someone kept a steady watch - much fewer burned cookies.
I did a lot of cleanup for this and was real happy with the results!
(In other words, there was some room for the bakers and the cookies)

2008 - Cookie Day Results

1. Andes Peppermint Crunch Chunkies - Cari
2. Angie's Figgy Cookies - Connie
3. Bear Claws - Cari
4. Brickle Drop Cookies - Keith & Darcie
5. Caramel Pecan Tarts - Joules
6. Caramel Tarts - Joules
7. Cherry Peppermint Patties - Kirsten & Strange
8. Chocolate Crinkles - Connie
9. Chocolate Covered Cherry cookies - Mark
10. Chips & Dips cookies - Strange
11. Gingerbread teddies - Darcie / Emmie & Joules
12. Hershey's Mini Kiss Chocolate Blossoms - Connie
13. Hungarian Kiefles - Connie
14. Leonard's Oatmeal Cookies - Joules
15. Mock Macaroons - Joules (Sunday)
16. Nestle Toll House Swirled Milk Chocolate & Peanut butter Morsel Cookies -Keith & Darcie
17. Oatmeal Scotchies - Darcie
18. Oatmeal Cookies - Tender - Jane
19. Orange Ginger Cookies - Strange
20. Reese's Chewy Chocolate Double Chip Cookies - by Kirsten & Cari
21. Spritz - Strange, Kaitlin & Emmie
22. Spritz - Raspberry Sandwich - Joules & Kaitlin & Strange
23. Swiss Chocolate Cookies - Cari

Brickle Drop Cookies

1 cup (2 sticks) butter or margarine, softened.
1 cup granulated sugar
1 cup packed llight brown sugar
1 teaspoon vanilla extract
1easpoon salt
3 eggs
3 1/2 cupsall purpose flour
 teaspoons baking soda
2 teaspoons cream of tartar
1 1/3 cups (8oz pkg) Heath Bit O Brickle toffee bits

1. Heat oven to 350F
2. Beat butter, granulated ugar, brown sugar, vanilla and salt in large bowl until blended.Add eggs, beat well. Stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended. Stir in toffee bits.
3. Drop by teaspoons onto prepared cookie sheet. Bake 8 to 0 minutes or until lightly browned. Cool slightly; remove to wire rack. Cool completely. Makes about 6 dozen.

Chocolate Peanut Buddy Bars

These turned out wonderful! try different chips for fun
25-30 min 350oF
1 cup Peanut butter
6 tablespoons (3/4 stick) Butter softened
1 ¼ cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ teaspoon salt
2 cups milk chocolate morsels

Preheat oven to 350F

In large mixer bowl, beat peanut butter and butter until smooth.
Add sugar, eggs and vanilla extract; beat until creamy.
Blend in flour and salt.
Stir in milk chocolate morsels.
Spread in ungreased 13 x 9 inch baking pan.

Bake 25 to 30 minutes until edge are lightly browned.
Let stand to cool completely.
Cut into 1 ½ inch bars

Made by Cari A.

Oatmeal Scotchies

 On the Nestle Butterscotch Morsel bag

 

Ingredients:

1 1/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp salt

1 cup (2 sticks) butter softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 large eggs

1 tsp vanilla extract or grated peel of 1 orange

3 cups quick or old-fashioned oats

1 2/3 cups (11-oz. pkg) Butterscotch flavored morsels

Preheat ove to 375F

Combine flour, baking soda, cinnamon and salt in small bowl. mix together

Beat butter, gran sugar, brown sugar, eggs and vanilla in large mixer bowl.

gradually beat in flour mixture.

Stir in oats and morsels.

Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies.

Cool on baking sheets for 2 minutes, remove to wire racks to cool completely

Makes about 4 dozen

Rocks

12-15 min 400°F :
1 cup butter
1 ½ cups sugar
3 eggs, beaten
1 ½ cups dates, cut up
1 ½ cups pecans, chopped
2 ½ cups sifted flour
½ tsp. allspice
1 tsp. cinnamon
1 tsp. soda

Cream butter and sugar until light and fluffy.
Add eggs and beat well. Add sifted dry ingredients and mix well.
Add dates and nuts and blend. Drop by teaspoonfuls on greased cookie sheets
Bake at 400°F for about 12 to 15 minutes.