Come, Follow Me - June 21-27

 

COOKIES!!!

Monster Cookies - Sue Cornwall - Monrovia Ward

2 eggs

Heaping 1/2 Cup brown sugar

1/2 Cup white sugar

1/2 tsp vanilla

1 TBS light corn syrup

1 tsp soda

1/4 Cup butter (1/2 a stick)

3/4 Cups peanut butter

2 1/4 Cups oats

1/2 Cup chocolate chips

1/2 Cup M & M's

Mix ingredients in order given.  Drop by teaspoon on to cookie sheet.  Bake at 350 for 9 minutes.  Do not overbake.

Donna's Oatmeal Cookies - Marissa Carlson - Arcadia Ward 

3/4 Cup shortening

1 Cup firmly packed brown sugar

1/2 Cup granulated sugar

1 egg

1 tsp vanilla

1/4 Cup water

1 Cup flour

1 tsp baking soda

1 tsp salt

3 Cups quick oats

1 Cup raisins

Directions

Preheat oven to 350 degrees.  Beat shortening, sugars, egg, and vanilla together until creamy. Sift together flour salt and soda.  Add to creamy mixture.  Blend well.  Add raisins.  Stir in oats 1 cup at a time.  Drop by the spoonfuls onto greased cookie sheet.  Bake for 11 minutes.

Double Tree Chocolate Chip Cookies - Sue Cornwall - Monrovia Ward
Ingredients

    ½ pound butter, softened (2 sticks)

    ¾ cup + 1 tablespoon granulated sugar
    ¾ cup packed light brown sugar
    2 large eggs
    1 ¼ teaspoons vanilla extract
    ¼ teaspoon freshly squeezed lemon juice
    2 ¼ cups flour
    ½ cup rolled oats
    1 teaspoon baking soda
    1 teaspoon salt
    Pinch cinnamon
    2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
    1 ¾ cups chopped walnuts

How to make them

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper. Space about 2 inches apart.

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.