Tuesday, December 18, 2012

GJOP Cookie Recipe Exchange

A couple of weeks ago, I went to a cookie exchange party.  You know, the kind where you bring a tray of your cookies, gather around a table and talk about your recipe.  Sorta like a getting-to-know-you deal.  Then you pack up a tray of delicious cookies and go home...hopefully with a new recipe in hand.  Since GJOP readers are all over the world, this is the best I could do.  Hope you enjoy the following recipes.  


DanielleBy far the best recipe for Oatmeal Cookies, it's not my recipe. I am an oatmeal cookie junkie!! I have tried many recipes, I ♥ hers!

RuthOld Fashioned Peanut Butter Cookies

These are so delicious. They are old timey, kinda a moist, dense cookie.  Thank you for taking the time to do this. Such a great idea!!!

2 cups of peanut butter
1 cup sugar (or splenda or the like)
1 egg

~ Mix ingredients together and put in freezer for a couple minutes to kinda stiffen up. Roll into balls and place on cookie sheet. Mash ball into a flatter form with a fork making criss cross patterns and bake. Usually takes about 10 minutes or so in a 350 degree oven. If you like em' harder then bake a little longer!!

Soooo YUMMY!!!

Team Bradley.  I want to give you a Bradley's favorite Christmas cookie.  Double Chocolate Cookies
makes 4 1/2 dozen
2 1/2 c all purpose flour
3/4 c unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon sale
1 c (2 sticks) unsalted butter, at room temp
3/4 c packed light brown sugar
3/4 c granulated sugar
2 eggs
2 teaspoons vanilla
1/4 c hot coffee or water ( i use coffee)
1 1/2 c red and green M&M's

1. Heat over 375. Sift together flour, cocoa, caking powder and salt
2. Beat butter in large bowl until creamy and smooth. Add brown sugar and granulated sugars and beat until light and fluffy. Beat in eggs 1 at a time. Add vanilla.
3. On low speed, bear flour mixture into butter mixture. Stir in hot coffee. Fold in M&M's.
4. Drop batter by heaping tablespoonfuls onto ungreased cookie sheets.
5. Bake at 375 for 8-11 min or until set. Let cool slightly on sheets. Transfer to wire racks to cool.

Here's my recipe for Candy Bar Cookies (submitted by Jeanie - aka Reinventing Mommy):


2 Sticks of Butter, Softened to Room Temperature
1 Cup of Dark Brown Sugar
1/2 Cup of Granulated Sugar
2 Eggs
2 Tsp. of Vanilla
2 1/2 Cups of All-Purpose Flour
1 Tsp. of Baking Soda
1 1/2 Tsp. Kosher Salt
1 Bag of Fun-Sized Milky Way or Snickers Bars, Chopped (I typically use the 11 - 14 oz bags, depending on how chocolatey/caramel-y I want my cookies)


1. Preheat the oven to 350 deg F.
2. Cream butter, brown sugar, and granulated sugar together in a mixer. Once mixed, add the eggs and the vanilla. Mix at medium speed until well incorporated (about 30 seconds).
3. Combine the flour, baking soda, and salt in a separate bowl. Gradually add to the mixer, mixing on low after each addition until well combined. Once all of the flour mixture is added, fold in the chopped Milky Way or Snickers pieces.
4. Drop by rounded tablespoonfuls onto a cookie sheet lined with parchment paper (you want to use parchment rather than just spraying your cookie sheets, or else the caramel in the candy bars will stick to the pan).
5. Bake for 8-10 minutes, depending on your oven. You'll know the cookies are done when the edges just start to turn golden brown.
6. Cool on the pan for 2-3 minutes before moving to a wire cooling rack. I typically move the cookies to the cooling rack on the parchment paper so that the caramel doesn't ooze through the rack.

While these cookies are good warm, I find that they are actually better once the have completely cooled, allowing the caramel and chocolate to firm back up a bit. Once you make these, you'll never go back to plain-old chocolate chip cookies again!

Yields: About 24-30 cookies

Patricia.  Chocolate Crinkles

2 cups granulated sugar
1/2 cup vegetable oil
4 oz unsweetened chocolate- melted and cooled
2 teaspoons of vanilla
4 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup powdered sugar

Mix granulated sugar, oil, chocolate, and vanilla. Mix in eggs, one at a time. Stir in flour, powder, and salt. Cover and refrigerate for at least 3 hours.
Heat oven to 350 degrees. Take rounded spoonful of dough and form into a ball for each cookie.
Roll in powdered sugar and place 2 inches apart on a greased baking sheet. Bake 10-12 minutes. Carefully remove to wire rack for cooling.

Karen.  These are my kids' absolute favorite!  Peanut Butter Brownie Cookies 

Unique Connections.  Chocolate No Bake Cookies

2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter

1 tablespoon vanilla
3 cups oatmeal
Waxed paper
In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Patricia.  Grandma Minnie's old fashioned sugar cookies
This recipe is one i got from allrecipes.com several years ago. I use it to make cut out cookies for the holidays. It is very good, so if anyone is looking for a good cut out recipe, here ya go.         
3 cups of flour
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1 cup of sugar
1 cup of butter
1 egg, lightly beaten
3 tablespoons of cream
1 teaspoon of vanilla

heat oven to 400 degrees

Over a large bowl, sift together all-purpose flour, baking powder, salt, sugar. Cut in butter and blend with a pastry blender until mixture resembles cornmeal. Stir in lightly beaten egg, cream, and vanilla. Blend well. Dough may be chilled, if desired.

On a floured surface, roll out dough to 1/8 inch thickness. Sprinkle with sugar; cut into desired shapes. Transfer to ungreased baking sheets.

Bake for 6 to 8 minutes, or until delicately brown.

Start at the low end of the time and keep an eye on them, they burn quickly. Also, you can double the batch for more dough. It makes 3 medium sized balls of dough per batch.
Jennifer.  Flourless Peanut Butter Cookies (Gluten-free, Dairy free)

Autism Art ProjectVanilla Pudding Chocolate Chip Cookies

Balanced Imperfection.  Chocolate Peanut Butter & Banana Bites
Not cookies... but soooo yummy!

2 large bananas
1/4 cup nat¬ural peanut but¬ter
1/2 cup choco¬late chips
2 tbsp-1/4 cup milk of choice

Line a cookie sheet with waxed paper or parch¬ment. Slice bananas into coins about 1/2–3/4 inch thick. Spread a lit¬tle dol¬lop of peanut but¬ter on top of each one. In a small bowl, com-bine the choco¬late chips and milk (remem¬ber, less is more). Microwave in 15 sec¬ond incre-ments until you can whisk them together. You want it to be a dipable con¬sis¬tency, not spread¬able. Add a splash more milk if nec¬es¬sary. Dip the banana chunks using a fork as a lit¬tle chocolate-coating fork¬lift, dip¬ping them into the melted choco¬late. Place choco¬late coated bananas on the pre¬pared sheet and place in freezer until com¬pletely frozen (3–5 hours). Remove from the sheet and store in a freezer container.
My absolute favorite cookie.... Almond Thumb Print Cookies
3/4 cup Crisco
2/3 cup sugar
1 egg
1 tsp. vanilla extract
1 tsp. almond extract
1 3/4 cups flour
1/2 tsp. baking powder

Combine everything.  Roll 1" balls onto lightly sprayed cookie sheet.  Use thumb to make a hole and fill with jelly.  (I use grape and strawberry.)

Bake at 350 for 15 minutes. 

Hopefully you've found a new recipe!!  Thank you everyone who participated.  Merry Christmas to all of you.  ~Jennifer

1 comment:

  1. Ooh ooh! Try this one!
    Melt in your mouth brown sugar cookies with frosting


    2/3 c. butter, softened 1-1/2 c. brown sugar, packed 2 eggs 1 t. vanilla extract 2-1/2 c. all-purpose flour 1/2 t. baking powder 1 t. baking soda 1/2 t. salt 1 c. sour cream


    Blend together butter and brown sugar. Add eggs, one at a time; blend well. Add vanilla; beat until light. In a separate bowl, stir together flour, baking powder, baking soda and salt. Add flour mixture to butter mixture alternately with sour cream; mix well. Drop by rounded tablespoonfuls onto non-stick or lightly greased baking sheets. Bake at 350 degrees for 8 minutes. Remove to a wire rack; cool. Frost with Browned Butter Frosting. Makes 2 dozen

    Browned Butter Frosting 1/4 c. butter 1-1/2 c. powdered sugar 2 T. Milk

    Melt butter in a saucepan over medium heat until it turns golden. Watch carefully as this will happen quickly. Remove from heat. Stir in powdered sugar and enough milk to make a spreading consistency.