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The MW Virtual Cookie Exchange

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  • HedgewitchInTraining
    Chocolate Oatmeal Cookies

    No Bake!!

    1/4 c butter

    1/4 c unsweetened cocoa

    1/4 c water

    1/2 c sugar

    1/4 c peanut butter

    1 1/2 c rolled oats

    1 tsp vanilla extract

    Melt butter on stovetop, then mix with cocoa.
    Add water and sugar then bring to a boil.
    Remove from heat, and add remaining ingredients.

    Shape, let harden, and enjoy!!!
    No Bake!!

    Leave a comment:

  • pinktatts
    chocolate toffie cookies

    /2 c unsalted butter
    1/2 c butter flavored crisco OR spectrum organic shortening
    3/4 c white sugar
    3/4 c brown sugar
    2 eggs
    1 tbs mexican vanilla
    2 c flour
    1/2 c hershey’s dark cocoa
    1 tsp baking soda
    1 tsp salt
    2 c white chocolate chips
    1/2 c pecans or walnuts
    1 c heath bar chopped up or toffee pieces
    1. Cream butter, crisco, sugars, eggs and vanilla until light and fluffy
    2. Add dry ingredients
    3. Fold in chips, nuts, and toffee.
    4. Chill for 30 minutes.
    5. Drop by tsp on silpat or lightly greased cookie sheets
    6. Bake for 8-10 minutes until just barely done
    7. Cool
    8. About 4 doz
    9. If you would like a sub for the crisco organic shortening had no trans fats

    Leave a comment:

  • Lilith Morgaine
    Girl Scout Cookies® Thin Mints

    Chocolate Cookie Wafers
    1 18.25-ounce package Betty Crocker chocolate fudge cake mix
    3 tablespoons shortening, melted
    1/2 cup cake flour, measured then sifted
    1 egg
    3 tablespoons water
    Non-stick cooking spray

    3 12-ounce bags semi-sweet chocolate chips
    3/4 teaspoon peppermint extract
    6 tablespoons shortening

    1. Combine the cookie ingredients in a large bowl, adding the
    water a little bit at a time until the dough forms. Cover
    and chill for 2 hours.
    2. Preheat oven to 350 degrees.
    3. On a lightly floured surface, roll out a portion of the dough
    to just under 1/16 of an inch thick. To cut, use a lid from a
    spice container with a 1 1/2-inch diameter (Schilling brand is good.)
    Arrange the cut dough rounds on a cookie sheet that is sprayed with
    a light coating on non-stick spray. Bake for 10 minutes. Remove
    the wafers from the oven and cool completely.
    4. Combine chocolate chips with peppermint extract and shortening
    in a large microwave - safe glass or ceramic bow. Heat on 50
    percent power for 2 minutes, stir gently, then heat for an addition
    minute. Stir once again, and if chocolate is not a smooth
    consistency, continue to zap in microwave in 30-second intervals
    until smooth.
    5. Use a fork to dip each wafer in the chocolate, tap the fork on
    the edge of the bowl so that the excell chocolate runs off, and
    then place the cookies side-by-side on a wax paper - lined baking
    sheet. Refrigerate until firm.
    Makes 108 cookies.

    Leave a comment:

  • Lilith Morgaine
    Famous Amos Chocolate Chip Cookies

    1/2 pound Butter or margarine
    1 cup Light brown sugar -- packed
    1 cup Sugar
    3 Eggs
    3 cups Bisquick
    1 cup Cornstarch
    1/2 cup Nonfat milk powder
    2 tablespoons Sanka or coffee powder
    1 tablespoon Unsweetened cocoa powder
    1 tablespoon Vanilla
    1 Package semi-sweet chocolate pieces -- (12 ounces)
    4 ounces Pecans -- well-chopped

    With electric mixer, high speed, cream butter until light and fluffy. Beat
    in sugars, beating until very creamy. Beat in eggs, then each remaining
    ingredient, except chips and pecans When dough is smooth, work in chips
    and pecans with spoon. Make grape-sized pieces of dough for each cookie,
    placing 1" apart on ungreased sheet. Bake at 350~ for 14 minutes or until
    golden brown. 12 dozen itsy bitsy cookies. Freeze unbaked cookie dough to
    thaw, shape and bake in 4 months.

    Leave a comment:

  • Lilith Morgaine
    Entenmann's Fat-Free Oatmeal Raisin Cookies

    Serving Size : 48

    1 tablespoon Molasses
    3 Raw egg whites
    1 cup Dark raisins
    1 1/2 teaspoons Vanilla
    1 cup Light brown sugar -- packed
    1 cup Granulated sugar
    1/2 cup Non-fat dry milk powder
    1/2 teaspoon Cinnamon
    1 1/2 teaspoons Baking powder
    2 1/2 cups Quaker brand quick-cooking -- rolled oats
    1 cup All-purpose flour

    Put molasses, egg whites and raisins into blender and blend on high speed
    just to mince but not to puree (about 5-10 seconds). Empty mixture into
    medium mixing bowl. With mixer beat in on medium speed each of the
    remaining ingredients, beating well after each addition, adding both the
    oats and flour in small portions. Switch to mixing spoon if dough becomes
    too stiff for mixer. Lightly spray cookie sheet with Pam and wipe off
    excess lightly with paper towel; any excess of the cookie sheet may burn
    while cookies are baking. You need only a very light film of the Pam just
    to keep cookies from sticking. Use 1 measuring teaspoonful of dough for
    each cookie and place 2" apart on prepared cookie sheet. Bake in preheated
    350~ oven 6-8 minutes. Do not overbake. Cool on paper towels, removing
    from cookie sheets carefully.

    Leave a comment:

  • Faery-Wings
    started a topic The MW Virtual Cookie Exchange

    The MW Virtual Cookie Exchange

    *smooths out tablecloth, sets pots of cocoa, coffee and tea on the table, lights balsam scented candles*

    Come in and sit a spell.
    I am hostessing a virtual cookie exchange.

    Here are my cookies- enjoy!

    Chocolate Pecan Bars

    Servings: Makes 24 to 36 bars
    Serving Size: not available
    Nutrition: not available
    Prep Time: 20 minutes
    Cook Time: 15+25 minutes
    Total Time: 0
    1 1/4 cups all-purpose flour
    1 cup confectioners' sugar
    1/3 cup unsweetened cocoa
    1 cup cold butter or margarine
    1 (14-ounce) can EAGLE BRAND®® Sweetened Condensed Milk (NOT evaporated milk)
    1 egg
    2 teaspoons vanilla extract
    1 1/2 cups chopped pecans

    Preheat oven to 350؛(325° for glass dish).
    In large bowl, combine flour, sugar, cocoa; cut in butter until crumbly. Press firmly on bottom of 13x9-inch baking pan. Bake 15 minutes.
    Meanwhile, in medium bowl, beat EAGLE BRAND, egg and vanilla; mix well. Stir in nuts. Spread evenly over crust.
    Bake 25 minutes longer or until lightly browned. Cool. Cut into bars. Store covered in refrigerator.

    Recipe From: