Pumpkin Chocolate Chip Cookies

Prep time:  15 minutes

Cook:  11 minutes

Servings:  30 cookies

• 2 cups (250g) all-purpose flour (spoon and level to measure flour)
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp salt
• 1/2 cup (100g) granulated sugar
• 1/2 cup (110g) packed light-brown sugar
• 1/2 cup (120ml) vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup (240g) canned pumpkin puree
• 1 1/2 cups (255g) semi-sweet chocolate chips

Instructions

• Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. 
• In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt for 20 seconds,
•  set aside.  In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, brown
•  sugar and vegetable oil until combined. 
• Mix in egg and vanilla then blend in pumpkin puree. 
• With mixer on low speed, slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the bowl
•  as needed (batter will be pretty wet). 
• With a rubber spatula, fold in chocolate chips while folding batter to evenly combined. 
• Drop dough 2 Tbsp (either using a medium cookie dough scoop or using two spoons) at a time onto baking sheets lined with
•  Silcone liners or parchment paper, spacing cookies two inches apart. 
• Bake in preheated oven until cookies are nearly set about 11 - 13 minutes. 
• Allow to cool several minutes before transferring to a wire rack to cool. 
• Store in a single layer in an airtight container (these are best once they've rested in an airtight container a few hours, they 
• soften throughout).

Notes

• Use canned pumpkin for consistent results.
• Substitute 2 1/2 tsp pumpkin pie spice for the spices listed here if that's what you've got. Or feel free to increase spices listed, I usually like to add 2 tsp cinnamon now.

Graham Cracker Monster Cookies

These cookies are similar in taste to the Hello Dollies bar recipe, but are in a cookie form.  Delicious!

1  1/2 cups graham cracker crumbs (about 10 whole crackers, crushed)
3/4 cup all-purpose flour
2 teaspoons baking powder
1 (14-ounce) can sweetened condensed milk
1/2 cup (1 stick) butter, softened
1 teaspoon vanilla extract
2 cups chocolate chips
1 cup chopped walnuts (optional)
1 cup flaked coconut

Preheat oven to 350 degrees F.  Coat baking sheets with nonstick cooking spray.

In a medium bowl, mix together graham cracker crumbs, flour. and baking powder; set aside.  In a large bowl beat the sweetened condensed milk and softened butter with an electric mixer until smooth.  Add vanilla.  Stir in reserved crumb mixture until smooth.  Add choclate chips, walnuts, and cocnut and stir until mixed in.  Roll dough into 1-1/2-inch balls and place on prepared baking sheets.  Bake 12 to 13 minutes or until lightly browned.  Cool 5 minutes on baking sheets, then move to a wire rack to cool completely!

Makes 3 dozen cookies.

(Source:  "Sweets & Treats with Six Sisters' Stuff--100+ Desserts, Gift Ideas, and Traditions for the Whole Family," pg. 51.)

Homemade Twix Bars

1/4 cup granulated sugar
1 1/4 cups all-purpose flour
2/3 cup butter, at room temperature

CARAMEL LAYER
1/2 cup (1 stick) butter
1/2 cup brown sugar
2 tablespoons corn syrup
1/2 cup sweetened condensed milk

CHOCOLATE LAYER
2 cups chocolate chips
1 teaspoon vegetable oil

Preheat oven to 350 degrees F.  Coat a 9x9-inch pan with nonstick cooking spray.

In a small bowl, mix together sugar and flour, then cut in the butter with a fork or pastry cutter until mixture has formed into evenly-sized crumbs.  Press the mixture into the bottom of prepared pan and bake 20 minutes, until the edges start to turn a golden brown.

Remove from oven and let shortbread cool completely.

FOR CARAMEL LAYER:
Combine the cup butter, brown sugar, corn syrup, and sweetened condensed milk in a medium saucepan over medium-high heat.  Bring to a boil, stirring ocnstantly.  Continue stirring 5 minutes, and then remove from heat.  Stir an additional 2 to 3 minutes.

Pour caramel mixture over the shortbread crust.  Let caramel cool until it starts to firm up.

FOR CHOCOLATE LAYER:
In a microwave-safe bowl, melt together the choloate chips and vegetable oil on high power for 1 minute.  Stir.  Continue to heat and stir the chocolate mixture in 15-second intervals until it is completely smooth.

Pour chocolate over the caramel layer and let it cool.

Once the chocolate has hardened, cut into squares with a warm knife.  Makes 9 bars.

(Source:  Sweets & Treats with Six-Sisters Stuff--100+ Desserts, Gift Ideas, and Traditions for the Whole Family, pgs. 2,3.)

Peanutty-Chocolaty Bars

1 cup butter or margarine
1 cup brown sugar
1/2 cup dark corn syrup
3/4 cup chunk-style peanut butter
4 cups oatmeal
1 (12 oz.) package chocolate chips

Combine in saucepan:  butter, sugar and corn syrup.  Stir over low heat until butter melts.  Stir in oatmeal.  Spread and pat into lightly greased (10 x 15") jelly roll pan.  Bake at 350 degrees F. for 15 minutes.  Do not overbake.

While baking, combine chocolate chips and peanut butter in saucepan; stir over low heat until blended.  Spread on hot base.  Cool slightly and cut.  Amount:  32 bars.

Lemon Tea Cookies

for the cookies

¾ cup (1 1/2 sticks) unsalted butter
1 teaspoon lemon zest
1 tablespoon lemon juice
1 ¼ cup flour
½ cup cornstarch
1/3 cup confectioners’ sugar

for the frosting

¾ cup confectioners’ sugar, sifted
¼ cup unsalted cold butter, cut into 1/2 inch cubes
1 teaspoon lemon zest
1 teaspoon lemon juice

Divide in half. Shape each half into an 8×1 inch log and roll in plastic wrap. Refrigerate for 2 hours.for the cookies
Cream butter, lemon zest and juice until fluffy. In separate bowl, sift dry ingredients and mix into butter on low speed.

Cut into ¼ inch rounds. Bake at 350 F for 12 minutes. Cool and frost.

for the frosting
On low speed, mix the cold butter with electric mixer (use paddle attachment for a stand mixer) until smooth. Slowly add confectioners’ sugar until blended. Beat in the lemon zest and juice.

(Source:  http://mymadisonbistro.com/archives/lemon-tea-cookies)

Pumpkin Bars

These are moist enough without the added icing.  I like to mix in one cup of raisins before I bake them.  The rest of my family likes it when I mix in chocolate chips instead of raisins.  Sometimes I compromise. 

4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15 oz. can pumpkin
2 cups sifted all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda

Preheat the oven to 350 degrees F.  Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.  In a separate bowl, stir together flour, baking powder, cinnamon, salt and baking soda.  Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.  Spread the batter into a greased 13 x 10 inch baking pan.  Bake for 30 minutes.  Let cool completely before frosting.  Cut into bars.

Icing
8 oz. package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioner's sugar
1 tsp. vanilla extract

Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.  Add the sugar and mix at low speed until combined.  Stir in the vanilla and mix again.  Spread on cooled pumpkin bars.

Homemade Energy Bars

Peanut Butter Snack Bar
1 cup Dates
1 1/2 cup peanuts
2 TBS unsweetened cocoa powder (optional)
pinch of salt
Place all ingredients in a food processor.When they come together into a paste, you’re ready.Line a loaf pan with parchment, and press the mixture into the pan.Remove paper from pan, and slice into bars

Almond Chocolate Covered Cherry Bars
1 cup whole almonds
2 Tablespoons cocoa
1 1/4 cup dates
1 cup dried bing cherries

Chop the almonds in a food processor until you have a mix of chunk sizes. Add cocoa and pulse once. Add dates and cherries and pulse until well combined. Line a loaf pan with wax or parchment paper, press fruit and nut mixture into the pan and press down firmly. Remove from the pan, cut into bars, and wrap individually in plastic wrap or wax paper, tie with string.
store in airtight container inside the refrigerator or freezer.

Mexican Chocolate Snack Bars
1 1/4 c chopped dates
1 c toasted almonds
1/2 c toasted walnuts (toast nuts in a pan on medium high heat for a few minutes)
3 TBS unsweetened cocoa powder
1 tsp cinnamonpinch of salt
*same directions as above

Cashew Cherry Snack Bar
1 c. cashews
1 c. dates
1 c. cherries
*same directions as above
*my favorite

Blueberry Snack Bar
1 cup pitted dates rough chopped1 cup dried blueberries (or other dried fruit such as cherries, apricots, cranberries)1 cup nuts such as walnuts or pecansZest of 1/2 a lemon (optional depending on type of fruit used)1/4 teaspoon cinnamon
*Same Directions as above


*The longer you process them the more oils from the nuts are released making them gooeyer
*Freeze great, and are great ingredients to have in your food storage. They are fast and require no cooking time!

Thank you http://www.thesisterscafe.com/

walnut raisin no bake cookies

1 cup raisins

1 cup walnuts

1 Tbsp canola oil

1 c. sliced almonds

In a food processor combine raisins and walnuts. Process until they form a sticky ball. Coat hands with oil and roll mixture into balls the size of large marbles, then coat with sliced almonds. cover and refrigerate for up to three days.

* great healthy treat that can be used with items in your food storage (if you store nuts). This is a very filling and satisfying snack!

Pineapple Bars

1 cup packed brown sugar

1 cup flour

1/2 cup butter

1 1/2 cups coconut

3/4 cup sugar

1 Tablespoon lemon juice

1 cup pineapple

1 Tablespoon butter

3 Tablespoons cornstarch

Combine brown sugar, flour, butter, coconut, and sugar until crumbly. Spread about two-thirds of the mixture in a 9-inch-square pan. Set aside. In a saucepan, combine lemon juice, pineapple, butter, and cornstarch. Bring to a boil while stirring over medium heat. Cool slightly. Spread over bottom layer. Cover with remaining crumbs, pressing down with your hand. Bake at 350 degrees for 20 minutes or until golden brown. Cut while warm.

(Source: Lindsay Anderson/Deanna Buxton, "Worldwide Ward Cookbook," pg. 232)

Healthy pumpkin cookies

1 c. flour (whole wheat flour works too if it is from hard white wheat)
1 1/2 c. rolled oats
1/2 tsp baking soda
1 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
1/4 c. butter (or coconut oil) softened or applesauce
1/4 c. white cugar
1/4 c. brown sugar
1 egg
1/2 tsp vanilla extract
1 c. -1 1/2 c. pumpkin puree (i just used some butternut squash left over from dinner)

optional:
1 c. chocolate chips, or raisins or dates


Preheat oven to 350 degrees.
Combine the first 6 ingredients and set aside.
Cream together butter, and sugars. Stir in pumpkin puree.
Gradually stir in dry ingredients till mixed well.
Gently mix in raisins or optional ingredients.
Drop by spoonfuls onto greased cookie sheets.
Bake about 12 min. Allow to cool on sheet for 5 minutes them move to a cooling rack or eat them!

*If you leave out the optional ingredients then they work great for breakfast type cookies being very mild and pretty healthy (much better than sugary cereals). These are one of the cookies I don't mind my kid eating a few at a time since they are healthy cookies.

Cherry Almond Squares

1 cup sour cream
1/4 cup water
3 eggs
1 box sour cream cake mix
1 can cherry pie filling
1/4 cup sliced almonds
1 1/2 cups powdered sugar
2 tablespoons milk

Preheat oven to 350 degrees. Grease and flour a 15 1/2 × 10 1/2-inch jelly roll pan. Mix sour cream, water, and eggs in a large bowl. Stir in dry cake mix until moistened. Batter will be slightly lumpy. Spread into prepared pan. Drop pie filling by generous spoonfuls onto batter. Bake 25 to 30 minutes or until cake springs back when touched lightly. Cool. In a small bowl, combine powdered sugar and milk, stirring until a smooth glaze forms. Drizzle glaze over top. Sprinkle with almonds. Cut into bars.

Makes 3 dozen bars.

(Lion House Bakery, [Salt Lake City: Deseret Book, 2009], p. 86.)

Chocolate Chip Pie

1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon soda
1/2 teaspoon salt
2 cups chocolate chips
1 cup chopped nuts

Beta together butter and sugars until fluffy. Add eggs and vanilla and beat well. Combine flour, soda and salt. Gradually add to creamed mixture. Stir in chocolate chips and nuts. Lightly spray round pizza pan with cooking spray. Spoon dough onto pan and spread about 1/2-inch thick. Bake at 350 degrees for about 15 minutes, or until very lightly browned. Cut with pizza cutter into wedges. Serve with ice cream and fudge sauce.

(Source: "What's For Dinner?", by Jana Schofield, pg. 60)

1 Point Pumpkin Chocolate Chip Cookies

1 Large can pumpkin
2 boxes spice cake mix
2 - 3 c chocolate chips

Mix can of pumpkin with 2 spice cake mixes (can use Kitchenaid or beaters). Stir in chocolate chips. Drop by rounded teaspoon onto cookie sheet. Bake at 350 degrees for 8-10 minutes.

This recipe makes about 4-5 dozen, so half it if you want.

Glace' Icing

1 lb powdered sugar (about 3 3/4 cups)
1/4 c + 2 T whole milk (low-fat actually works, but use whole if you can)
1/4 c + 2 T light corn syrup
1 t extract (almond or vanilla)

With a whisk, combine sugar and milk until smooth (no lumps). Then stir in corn syrup and extract.

You will use this same recipe for both glazing and piping.

To prepare the icing for piping, you just add more powdered sugar. Just eyeball it. You can't really mess it up because if it's too thick, you just add more milk and if it's too thin, you add more powdered sugar.

Add food coloring and get creative.

Recipe from ourbestbites.com

Cream Cheese Brownies

Mix together:
2 brownie mixes
6 eggs
1/2 c water

Spread mixture into a greased jelly roll pan.

Beat together:
1 package of cream cheese (8 oz.)
1 egg
1/2 c sugar
1 c mini chocolate chips

Dab cream cheese mixture on top of brownie mixture. Swirl in with a knife. Bake at 350 degrees for 30 minutes (or until a toothpick comes out clean).

The Best Multi-Purpose Cookie Dough Ever

1 c butter, softened
1 c dark brown sugar
1/2 c white sugar
2 eggs
2 t vanilla
1 t baking soda
3 c flour
2 1/2 c of your favorite addition (chocolate chips, M&Ms, etc.)

Cream together butter, dark brown sugar and white sugar. Add eggs and vanilla. Mix in baking soda and flour. If you are making one kind of cookie, add 2 1/2 cups of your favorite addition. If you are making two different kinds of cookies, split the dough in half. Mix in 1 1/4 cups of your favorite addition to one-half of the dough, and then mix 1 1/4 cups of your other favorite addition to the other half of the cookie dough.

Bake at 315 degrees for 17-19 minutes.

Another great option is white chocolate chip, cranberry, macadamia nut cookies. Instead of 2 1/2 of your favorite addition, add 1 1/2 cups white chocolate chips, 1 1/2 cups craisins, and 3/4 cups macadamia nuts to the dough.

I sampled these cookies this week at a Relief Society cooking class and they taste just like the cookies at Kneaders or Mrs. Fields. They are really good!

Zucchini Drop Cookies

1/2 cup (1 stick) butter or margarine
1 cup sugar
1 egg, beaten
2 cups flour, stirred and measured
1/2 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1 cup zucchini, grated
1 cup raisins
1 cup nuts, chopped

Cream together butter, sugar and beaten egg on high speed for 5 minutes. Sift together flour, salt, soda and spices; stir into batter. Add zucchini; mix well. Stir in raisins and nuts. Drop by heaping teaspoonfuls onto greased cookie sheet. Bake at 350 degrees F. for 12 to 15 minutes. Makes 3 dozen.

(Source: Mormon Country Cooking - Winnifred Jardine, pg. 290)

Drop Sugar Cookies

These are quick and easy to make and can be made with ingredients from your food storage. Can use part whole wheat flour to make them healthier.

2 eggs, slightly beaten
2/3 cup salad oil
2 teaspoons vanilla
2-3 teaspoons grated lemon rind (optional)
3/4 cup sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Stir together eggs and oil. Add vanilla and grated lemon rind. Blend in sugar. Sift together flour, baking powder, and salt, and add to sugar mixture. Drop by teaspoonful 2 inches apart on ungreased cookie sheet. Flatten with the bottom of a glass that has been greased and dipped in sugar. Bake at 400 degrees F. for 8 to 10 minutes or until delicate brown around edges.

Yield 2 1/2 to 3 dozen

Orange Chocolate Chip Cookies

2 1/4 cups flour
1/2 teaspoon salt
1 cup shortening
1 cup sugar
3 ounces cream cheese, softened
2 eggs
4 teaspoons orange juice
3 teaspoons grated orange rind
6 ounces chocolate chips

Combine ingredients and bake on a greased cookie sheet for 12 minutes at 350 degrees F.

FROSTING:
2 cups powdered sugar
3 ounces cream cheese
1 teaspoon orange juice
1 tablespoon orange rind

Mix all ingredients together and beat well. Frost cookies.

(Source: "The Gathering of Friends - Volume 1" by Michelle Huxtable and Alyse Christensen, pg. 123)

Holiday Trees

2 cups flour
1/2 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, softened
3/4 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
6 drops green food coloring
1 egg white
6 oz. white chocolate, melted with 1 teaspoon canola oil

Blend flour and salt in a small bowl. In a large bowl, beat butter and sugar. Beat in yolks, vanilla and food coloring. Stir in flour mixture until dough comes together. Divide in half; flatten into disks. Wrap in plastic and refrigerate 2 hours.

Heat oven to 325 degrees F. Roll dough 1/4 inch thick on floured surface. Cut out trees; reroll scraps. Transfer to ungreased baking sheets.

Bake at 325 degrees F. for 10 minutes. Remove cookies from oven and brush with egg white. Return to oven; bake 4 to 5 minutes more, until shiny but not brown. Transfer cookies to rack to cool. Dip edges in white chocolate. Let dry on waxed paper. MAKES 2-1/2 DOZEN COOKIES

(Source: Family Circle magazine, November 29, 2008, pg. 114)