179 very cookies cookies Recipes

all-purpose flour, baking powder, salt, vegetable shortening, powdered sugar, cream, pure orange extract, freshly grated orange zest, fresh cranberries, chopped, candied ginger, very finely chopped, fresh orange juice, powdered sugar, drops oranges or 4 -6 drops red food coloring

rolled oats (choose certified gluten-free oats if baking gluten-free), dried cranberries (or dried fruit of choice), walnuts, toasted and chopped, bananas, mashed, very ripe (about 3 medium), vegetable oil, vanilla extract, ground cinnamon, sea salt, baking soda

cookie dough, cream cheese (softened ), sugar, vanilla flavoring, fresh strawberries, halved (quartered if very large), pineapple chunk, mandarin orange (*can use all fresh fruit if in season and desired and can pick and choose which to use*), orange , glaze (optional)

flour, salt, baking soda, baking powder, cinnamon, margarine or 1 cup butter, brown sugar, eggs, beaten, milk, rolled oats, raisins or 1 cup nuts

bananas, mashed, quick-cooking oats, applesauce, skim milk, raisins (optional), vanilla extract

brown sugar, honey, butter, natural peanut butter, banana, mashed, vanilla extract, whole wheat flour, oat bran, rolled oats, baking soda, salt, pumpkin pie spice, dried cranberries, semisweet chocolate chips, sunflower seeds

raisins, water, egg whites, molasses, sugar, brown sugar, vanilla extract, all-purpose flour, nonfat dry milk powder, baking powder, ground cinnamon, quick-cooking oats

flour (mehl), butter (1 stick plus 1 tblsp), sugar (zucker), very finely ground nuts (sago, you can use almonds or walnuts), walnut halves, unsweetened chocolate squares, water, butter, pure vanilla extract, powdered sugar

very ripe bartlett pears (about 7 oz each), peeled , halved lengthwise, cored, cut into 1/8- to 1/4-inch-thick slices, sugar, brandy, frozen puff pastry (2 sheets), thawed, crushed amaretti cookies, blanched almond slivers, egg, beaten to blend

butter or margarine, brown sugar, granulated sugar, vanilla, chunky peanut butter, eggs, beaten, flour, bran, rolled oats, baking soda, unsalted peanuts

shortening, margarine, brown sugar, sugar, eggs, vanilla, flour, baking soda, salt, chocolate chips

margarine, brown sugar, white sugar, vanilla, eggs, flour, baking soda, salt, chocolate chips

drained plain vanilla, butter beans, sugar, brown sugar, eggs, maple syrup, skim milk, vanilla, flour, baking soda, salt, olive oil (optional), chopped pecans (optional), chocolate chips

margarine (softened ), white sugar, brown sugar, baking soda, vanilla, eggs, instant vanilla pudding or 1 (113 g) package chocolate pudding, flour, milk chocolate chips

canola oil, brown sugar , packed, white sugar, egg, egg whites, whole wheat flour, baking soda, salt, semi-sweet chocolate chips

unsalted butter (room temperature ), brown sugar, eggs, vanilla flavoring, almond flour, baking soda, salt, chocolate chips

all purpose flour, baking soda, salt, dark brown sugar firmly packed, granulated sugar, butter softened, eggs, pure vanilla extract, cream cheese softened, granulated sugar, apple butter

apple tartin, quick cooked tart it is called an apple tartin and is very simple and beautiful. my daughter has made this for school and she never brings any back, plus she always has a large number of requests for the recipe. this depends on the size of the saute pan you use. i start with about a 10 pan well coated with no stick pam and i use about 2 sliced apples, about a 1/2 to 1/4 thick (i like granny smith, but use what you like). i then melt unsalted butter and enough brown sugar to cover bottom of the pan and make a thick syrup after it cooks. i thin put the apples into the syrup and cook a few minutes so they get coated good with the syrup., i over lay the apples or shingle them is the tech term in a round circle like a huge sun flower design or something that works for you, be creative! i then use bought flake pastry dough and put on top of the apples enough to cover completely and make an edge on the outside of the tart. you can roll the dough at the edge make a little design in it to close the edge or just leave the edge open but in a round shape no rough edges.then i put in the oven and brown the pastry dough. when it is done (doesn tsp take long to cook) i have a large plate that i put over the saute pan and invert so the whole thing comes out with the, apples on top and the crust on bottom. i then coat with my simple water and sugar syrup ( recipe above) for a shiny coat and then i serve with cool whip or ice cream. 1 thing i forgot . you will have a center hole the apples you can cut a round shape ot of the apple or fill with cool whip, but if you can cut the top of the apple with the stem intact it looks nice in the hole. i have used cookie dough for this recipe and it works , but the pastry works best for me.