Recipes

[PamelaSue72]

You're very welcome! Be sure to try the recipe with cherry pie filling, too. Delicious!

[qualitygal]

I love the Monster cookie recipe that Paula Deen had in her book and it also happens to be on line, and it was in my Amish cookbooks too. It's so so good, like it has all but the kitchen sink in it, LOL

Just copied the 2 recipes above. Thanks! Sounds good!

[Ane1Care]

Pumpkin Cookies

Wet Mix:

1 C soft butter

1/2 C brown

1/2 C white sugar

1 egg

1 tsp vanilla

1 C plain pumpkin

Dry Mix:

2 C AP flour

1 tsp baking soda

1/2 tsp each: nutmeg, ground cloves, ground ginger, salt

1 TBSP cinnamon

Mix EVERYTHING together, drop onto greased pan (12 per pan) 2" apart. 350°F for 10 mins or until done (since all ovens are different).

Frosting:

3 TBSP butter

1/4 C heavy cream

1/2 C brown sugar (packed)

Let this come to a boil in a sauce pan. Once completely cold stir in 1 C powdered sugar and 1 tsp vanilla extract. Make while cookies are baking so it has time to thicken as it sits in a bow.

I first heard of this recipe in 2012 when watching videos on YouTube. Click here to watch it. Pumpkin Cookies

[lork]

I like to make Old Fashioned Molasses Chews this time of year (through Christmas!). They make the whole house smell good and are my SIL's favorite cookie!

OLD FASHIONED MOLASSES CHEWS

3/4 c oil

1/4 c dark molasses

1 1/4 c sugar

2 eggs

2 3/4 c flour

1 1/2 t soda

1 t cinnamon

1 t ginger

1/4 t ground cloves

Stir together oil, molasses and 1 c sugar. Add eggs and beat until smooth. Sift dry ingredients together and gradually mix into sugar batter. Beat well. Cover and chill. Roll cold dough into 1 1/2" balls; roll these balls in remaining sugar and place on oiled cookie sheet. Bake at 350 degrees for 9 minutes. Cool and store in tightly covered container.

[lork]

On 10/21/2014 qualitygal said:

I love the Monster cookie recipe that Paula Deen had in her book and it also happens to be on line, and it was in my Amish cookbooks too. It's so so good, like it has all but the kitchen sink in it, LOL

Just copied the 2 recipes above. Thanks! Sounds good!

I've been making MONSTER BARS for a couple of years now. I can mix/bake a big pan of them in less than 30 minutes; they are delicious and my DD's favorite!

MONSTER BARS

1/2 c butter, soft

1 c brown sigar

1 c sugar

1 1/2 c creamy peanut butter

3 eggs

2 t vanilla

2 t soda

4 1/2 c quick rolled oats

1 c chocolate chips

1 c M & M's

Cream together butter, sugars, peanut butter, eggs and vanilla. Mix in the soda and oats. Blend well. Fold in chips and candy. Spread (thick) mixture evenly on an oiled 11" x 17" jelly roll pan. Bake at 350 degrees for 15 minutes. Cool and cut into bars.

[Ane1Care]

This is a make ahead recipe. The dough needs to rest in the refrigerator for at least 3 hrs or up to 5 days. If you bake the dough right after making it, it will flatten out and spread.

Candy Corn & White Chocolate Soft Batch Cookies

(Pre-heat 350°F)

1/2 cup unsalted butter, soften
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tablespoon vanilla extract

Mix all above for about 5 mins or until light and fluffy (with a stand or hand mixer). Scrape sides of bow down.

2 tablespoons cream or half-and-half
2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
pinch salt, optional and to taste

Add all of above and mix about 1 min, just until mixed.

1 1/2 cups candy corn (1o to 11 ounces)
1 cup white chocolate chips (or salted peanuts)

Hand fold in above. *Note:

Use a 2" cookie or ice cream scoop, flatten on a cookie sheet and let rest in the refrigerator covered with plastic wrap or use cold dough to start with and slice.

Place on Silpat or greased cookie sheet 2" apart (about 8 per cookie sheet due to spreading). Bake for 9 mins. *Note: cookies should *

Allow to cool on cookie sheet for about 5 mins as they will be soft and the residual heat on the pan will help to finish setting them up.

Cooked cookies will last about 1 week in an airtight container at room temperature or 4 months in the freezer. Raw dough will last about 5 days in the refrigerator or 4 months frozen.

[kitty4me]

On 9/3/2014 RespectLife said:

Thanks beachmom...I love pumpkin and I LOVE chocolate! Sounds delicious!

gkelly....when you go to that site...be prepared to drool over ALL the recipes! I copied 26 total in just 2 days! I feel the pounds coming on!!

Here is a tried and true recipe. We have made these for years in our family. It is a shortbread cookie bar, easy to make and wonderful with a cup of coffee or tea. Not too sweet. Sometimes, I add additional nutmeg and/or similar spices besides just the cinnamon to punch up the 'fall spice' flavors. At Christmas, I add red/green sprinkles to the top b4 baking to make them festive. The original recipe calls for nuts only though.

Jan Hagels

Preheat oven to 350

Mix with mixer: 1 cup butter (no subs)

1 cup sugar

1 egg yolk (save the egg white)

Add by hand: 2 cups flour

1 t cinnamon (add additional fall spices if you like)

Press into lightly greased 13 x 9 pan. Batter is thick so smooth it out.

Beat egg white w/ 1 T water till frothy. Brush on top and sprinkle with chopped nuts (your choice), PRESS DOWN LIGHTLY.

Bake 20-25 min. till lightly golden. When cooled, cut into bars.

May I ask what site for Cookies you all are talking about?

[berta]

On 10/25/2014 Ane1There said:

This is a make ahead recipe. The dough needs to rest in the refrigerator for at least 3 hrs or up to 5 days. If you bake the dough right after making it, it will flatten out and spread.

Candy Corn & White Chocolate Soft Batch Cookies

(Pre-heat 350°F)

1/2 cup unsalted butter, soften
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tablespoon vanilla extract

Mix all above for about 5 mins or until light and fluffy (with a stand or hand mixer). Scrape sides of bow down.

2 tablespoons cream or half-and-half
2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
pinch salt, optional and to taste

Add all of above and mix about 1 min, just until mixed.

1 1/2 cups candy corn (1o to 11 ounces)
1 cup white chocolate chips (or salted peanuts)

Hand fold in above. *Note:

Use a 2" cookie or ice cream scoop, flatten on a cookie sheet and let rest in the refrigerator covered with plastic wrap or use cold dough to start with and slice.

Place on Silpat or greased cookie sheet 2" apart (about 8 per cookie sheet due to spreading). Bake for 9 mins. *Note: cookies should *

Allow to cool on cookie sheet for about 5 mins as they will be soft and the residual heat on the pan will help to finish setting them up.

Cooked cookies will last about 1 week in an airtight container at room temperature or 4 months in the freezer. Raw dough will last about 5 days in the refrigerator or 4 months frozen.

What a great idea for leftover Halloween Candy.

[gkelly]

On 10/24/2014 lork said:

I like to make Old Fashioned Molasses Chews this time of year (through Christmas!). They make the whole house smell good and are my SIL's favorite cookie!

OLD FASHIONED MOLASSES CHEWS

3/4 c oil

1/4 c dark molasses

1 1/4 c sugar

2 eggs

2 3/4 c flour

1 1/2 t soda

1 t cinnamon

1 t ginger

1/4 t ground cloves

Stir together oil, molasses and 1 c sugar. Add eggs and beat until smooth. Sift dry ingredients together and gradually mix into sugar batter. Beat well. Cover and chill. Roll cold dough into 1 1/2" balls; roll these balls in remaining sugar and place on oiled cookie sheet. Bake at 350 degrees for 9 minutes. Cool and store in tightly covered container.

for the last few years I have been looking for recipes with molasses in them! These sound great & I have a fresh bottle of molasses in the cabinet! Can't wait to try these!

[svli_2000]

For those of you who are still looking for Fall cookie recipes (well its Thanksgiving which means its still Fall!, here are my absolutely most favorite pumpkin whoopie pie cookies:

INGREDIENTS:

• PUMPKIN COOKIE BATTER:
• 2 cups almond flour
• 1/2 cup melted raw honey or maple syrup
• 1/2 cup organic pumpkin puree
• 1/2 cup coconut milk
• 2 eggs
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp pure vanilla extract
• CREAMY PUMPKIN FILLING:
• 100 g organic cream cheese
• 1/4 cup melted raw honey or maple syrup
• 1/4 cup organic pumpkin puree
• 2 tbsp butter, melted
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1 tbsp coconut or arrowroot flour

INSTRUCTIONS:

• Preheat oven to 350F.
• 2. Mix all batter ingredients together until well combined.
• 3. With a help of a cookie cutter, form batter into cookie shapes and place on a large parchment paper covered cookie sheet. Alternatively, scoop about 1/3 of cookie batter and form into a tennis size ball. Roll the cookie dough to form a pizza shaped layer about 1/2" thickness. Repeat to make two more layers.
• 4. Bake the cakes / cake crust layers for 20 - 25 minutes, until golden brown. Cool completely.
• 5. While the cookie layers are baking, blend all filling ingredients together.
• 6. Spoon a heaping tablespoon of filling on the bottom (flattest) side of one cookie, and sandwich the filling with another cookie on top (again, flattest side touches the filling). To make a cake, layer the filling in between cookie crust layers.
• 7. Store in an air-tight tupperware in the fridge.