Submitted by Mary Clare Fawver
| 4 c. flour | 1½ tsp baking soda | |
| 1 tsp salt | 1½ c. butter | |
| 1¼ packed brown sugar | 1¼ c. sugar | |
| 3 eggs | 1½ tsp vanilla extract | |
| 2 c. chocolate chips |
Heat oven to 350°F. Cream butter & sugar. Add eggs & vanilla extract. Add dry ingredients. Add chocolate chips. Bake about 10 minutes.
Submitted by Happy13
| ½ c. shortening | 6 tsp water | |
| ½ c. sugar | ½ c. unsulphered molasses | |
| 1 egg yolk | 2 c. flour | |
| 1 tsp ginger | 1 tsp cinnamon | |
| 1 tsp cloves (scant) | 1 tsp finely ground black pepper | |
| ½ tsp nutmeg | ½ tsp baking powder | |
| ½ tsp baking soda | ½ tsp salt | |
| 2 dashes cayenne pepper |
1. Cream the shortening, water & sugar together until light & fluffy. Add the molasses & egg yolk & mix until well blended.
2. In a separate bowl, whisk together all the dry ingredients. Gradually add the dry ingredients to the wet mixture. If using a stand mixer, use stir. The dough will be sticky. DO NOT ADD MORE FLOUR REGARDLESS OF HOW TEMPTED YOU MAY BE!!! Too much flour will make the cookies tough. Form into 2 flat disks & put in the freezer for at least an hour or more.
3. Preheat oven to 350°F.
4. When the dough is cold enough to handle, roll it to about ¼” thick between 2 pieces of wax paper (the wax paper keeps you from having to use more flour). I roll mine a little thinner because I like a little crispness on the edges. Gently press together the scraps into another disk & put back in the freezer until ready for use. Bake for 8-10 minutes on parchment lined cookie sheets. Cool on pan for about 5 minutes before transferring to a cooling rack. Cool completely before decorating.
Chef’s Note: I use shortening instead of butter or margarine because shortening is flavorless and doesn’t impact the spices. I think butter is best served in sugar cookies. If you decide to substitute butter or margarine for the shortening, omit the water from the recipe.
Submitted by Tyler Patton
| 1 c. butter | 2 eggs | |
| 1 ¼ c. brown sugar | 1 ¼ c. flour | |
| ½ tsp vanilla | 1 tsp baking soda | |
| ½ tsp cinnamon | 1/3 tsp salt | |
| 3 c. oatmeal | chocolate chips |
Cream the butter & sugars. Add the eggs & vanilla. Combine the dry ingredients & stir into creamed mixture. Sprinkle in chocolate chips. Shape the cookies into little round balls & place onto a greased pan.
Bake at 350°F for 10-12 minutes.
Enjoy!
Submitted by randilicious
12 Servings
260 calories, 10.4 g total fat, 36 mg cholesterol, 206 mg sodium, 31.3 g carbohydrate
| 2 eggs | 2/3 c. white sugar | |
| 4 very ripe bananas, mashed | ¼ c. apple sauce | |
| 1/3 c. nonfat milk | 1 tbsp extra virgin olive oil | |
| 1 tbsp vanilla extract | 1 tbsp Kahlua | |
| 1¾ c. all purpose flour | 2 tsp baking powder | |
| ½ tsp baking soda | ½ tsp salt | |
| 1/3 c. chopped walnuts | 1 c. chocolate chips |
1. Preheat oven to 325°F. Spray bread pan with non-stick cooking spray then lightly dust with flour.
2. In a large bowl, beat eggs & sugar until light & fluffy. Beat in bananas, apple sauce, milk, olive oil, vanilla extract, & Kahlua.
3. In a separate bowl, sift together the flour, baking powder, baking soda, & salt.
4. Stir flour mixture into banana mixture, mixing until well blended.
5. Fold in walnuts & chocolate chips. Pour batter into prepared pan.
6. Bake in preheated oven until golden brown & a toothpick inserted into the center of the loaf comes out clean (usually around 1 hour). Turn bread out onto a wire rack & let cool.
Submitted by Carli
| 1 egg | 1 c. light brown sugar | |
| ¾ c. Hershey’s syrup | 1½ c. flour | |
| ¼ tsp baking soda | Dash of Salt | |
| 1 stick melted butter | ¾ c. chopped pecans, optional |
Heat oven to 350°F, grease a 9″ square baking pan. Beat egg, add brown sugar & syrup, beating until well blended. Stir together flour, baking soda, & salt; add to egg mixture, beating until blended. Fold in butter & nuts. Bake 30-40 minutes.
