Cookie Box 2005

For those handful of people who got cookie boxes this year, and for the edification of those who didn’t, here are the recipes for the cookies that aren’t already locked away in my memories.

Peanut Butter Chocolate Chip Cookies

1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp baking soda
2 cups semi-sweet chocolate chips

Cream together butter, peanut butter and sugars. Beat in eggs. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Add chocolate chips. Put batter in refrigerator for 1 hour. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

Snickerdoodles

These are my favorite cookies. This recipe is taken from an old cookbook of my grandmother’s.

1 cup butter
1 1/2 cup sugar
2 eggs
2 3/4 cup flour
1 tsp cream of tarter
1 tsp baking soda
1/4 tsp salt

Preheat the oven to 400 degrees F. Cream sugar, butter, and eggs together. Add dry ingredients. Shape into balls, rolls in cinnamon sugar and bake 8 to 10 minutes.

Gingersnaps

1 cup packed brown sugar
3/4 cup vegetable oil
1/4 cup molasses
1 eggs
2 cups flour
2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cloves
1 tsp cinnamon
1 tsp ground ginger

Preheat oven to 375 degrees F. Mix together brown sugar, oil, molasses and egg. Combine dry ingredients and stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing on baking sheet. Bake for 10 to 12 minutes or until center is firm.

Oatmeal Raisin Cookies

I will often make this with 1 1/2 cups of brown sugar instead of half white sugar.

3/4 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla extract
1 1/4 cup flour
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp slat
2 3/4 cup rolled oats
1 cup raisins

Preheat oven to 375 degrees F. Cream together butter, white sugar and brown sugar until smooth. Beat in eggs and vanilla until fluffy. Stir together flour, soda, cinnamon and salt. Slowly add into butter mixture. Stir in oats and raisins. Drop by teaspoon onto cookie sheets. Bake 8 to 10 minutes or until golden brown.

Also included were Cranberry Nut Bars, Chocolate Fudge, Peanut Brittle, and Chocolate Crackles.