at 7:21 PM

Tollhouse Bars

Tollhouse Bars                    from Heidi

Bake 375 for 12 minutes

1 cup soft butter (or shortening)
¾ cup sugar
¾ brown sugar
1 tsp. vanilla
2 eggs
1 tsp. baking soda
1 tsp. salt
12 oz. package of chocolate chips

Mix butter, sugar, and vanilla in a bowl.  Add eggs.  Mix one cup flour with baking soda and salt.  Continue adding flour one cup at a time.  Mix in chocolate chips.  Bake in greased jelly-roll pan (one giant cookie).  Wet fingers to spread dough evenly on pan.  

at 2:44 AM

Soft Sugar Cookies

Soft Sugar Cookies         from Amanda

6 ½ cup flour

2 tsp. baking soda

1 tsp. salt

2 c. sugar

1 c. butter or margarine

1 tsp. vanilla

1 cup sour cream

2 eggs

Sift dry ingredients. Cream butter, sugar, eggs, vanilla. Add dry ingredients and sour cream. Roll out to desired thickness, cut with cookie cutters. Place on ungreased cookie sheet. Bake at 400 degrees for 8 minutes. Try not to brown on bottom.

at 2:42 AM

Lemon Cake-Mix Bars

** This was the most requested "birthday cake" at Travis' house growing up. They always used a yellow cake mix, but we have since tried using a lemon cake mix and it's our new favorite!

Lemon Cake-Bars         from Amanda

1 yellow cake mix

2 eggs

½ c. butter

Combine and spread evenly in a greased 9x13 pan. (It will be thick.)

2 c. powdered sugar

2 eggs

8 oz. Cream cheese (softened)

Combine and spread over first mixture. Bake at 350 degrees for 30 minutes. When light golden brown, remove and sprinkle with powdered sugar (don’t over bake). Allow to cool to set up. Note: Cake will sink slightly as it sets. 

at 2:33 AM

Cake Box Brownies or Cookies:                from Jaclyn
-1 Devil's Food or dark chocolate cake mix
-1/2 cup vegetable oil
-3 eggs
-1 cup chocolate chips
-1/2 cup chopped nuts (optional)
*For brownies: Combine the cake mix, oil, eggs, and mix well. Stir in the chips and nuts. Spread in a greased 9x13 pan. Bake at 350 for 30 minutes. These are good plain or frosted.
*For cookies: decrease eggs to 2 and add 1/4 cup flour. Roll into 24 balls and bake on greased tray at 375 for 10 minutes.

at 2:16 AM

Jenny’s Chocolate Chip “Bakies” (cookies)      from Jenny

Makes 50 cookies

Ingredients

4½ cups all-purpose flour

2 teaspoons baking soda

2 cups butter, softened

½ cup white sugar

1½ cup packed brown sugar

2 (3.4 ounce) packages instant vanilla pudding mix

4 eggs

2 teaspoons vanilla extract

4 cups chocolate chips (I prefer Guitard Milk Chocolate)

1-     Preheat oven 350 degrees, sift flour and baking soda together and set aside

2-     In large bowl cream together butter, brown sugar, white sugar.  Beat in instant pudding mix until blended.  Stir in eggs and vanilla.  Blend in flour mix, finally, stir in chocolate chips.  I usually add up to ¼ cup of flour depending on consistency.  Drop cookies by rounded spoonfuls onto un-greased cookie sheet.

3-     Bake 10-12 minutes edges should be golden brown.

at 1:55 AM

The New York Times Chocolate Chip Cookies             from Kelly

• 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
• 1 2/3 cups (8 1/2 ounces) bread flour

*I only used all-purpose flour for my recipe.

• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 2 1/2 sticks (1 1/4 cups) unsalted butter
• 1 1/4 cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/4 pounds chocolate chips  {I use semi-sweet}

Instructions

1. {Warm butter to room temperature or slightly melty.}
2. Sift flours, baking soda, baking powder and salt into a bowl and set aside.
3. Cream butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. Refrigerate dough for 24-36 hours. {I don’t refrigerate the dough}
4. When ready to bake, preheat oven to 350.
5. Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes. {I use an ice cream scoop to drop dough, then divide the scoops in half and roll them into balls.}

6.      

at 1:34 AM

Cutler's Pumpkin Chocolate Chip Cookies              from JessicaCutler's Cookies, Bountiful, Utah

1 cup butter, softened
3 cups sugar
2 eggs
2 cups pumpkin
2 teaspoons vanilla
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
5 cups cake flour*
1 teaspoons salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups chocolate chips

Preheat oven to 350 degrees.
Beat butter and sugar together for about 2 minutes or until smooth. Add eggs, pumpkin, vanilla and spices. Continue beating for about 2  additional minutes.  Add rest of ingredients to bowl and mix just until flour disappears and all ingredients are combined.
Using a large cookie (or ice cream) scoop, place dough onto parchment lined baking sheets or lightly greased cookie sheet.
Bake at 350 degrees for about 10-12 minutes. Let cool completely on baking sheet before transferring to plate.

Tips:
-*Cutler's uses cake flour in all of their cookie recipes. Cake flour will create a lighter texture and a more cake like cookie, compared to cookies baked with all purpose flour. If you do not have cake flour, all purpose flour will work fine. You will have to add up to one additional cup of flour to the recipe (6 total cups of flour).
-Do not flatten the balls of cookie dough after placing on the baking sheet.
-If using a convection oven, you may lower the baking time to 8-10 minutes.

at 1:33 AM

Almond (or Lemon) Sugar Cookies        from Jessica
 1 cup butter, softened

3/4 cup sugar

1 tsp. almond OR lemon extract (I've done both, and both are amazing)

2 cups flour

1/2 tsp. baking powder

1/4 tsp. salt

Glaze: 1 1/2 cup powdered sugar, 1/2 tsp. almond or lemon extract, 4-5 tsp. milk

Preheat oven to 400 degrees. Mix butter, sugar and extract in a large bowl. Mix well, about 1 to 2 minutes.

Add remaining ingredients. Beat 1 to 2 more minutes. Roll dough into 1 inch balls. Place 2 inches apart on cookie sheet and flatten balls to 1/4 inch thickness with the bottom of a floured glass dipped in sugar.

Bake at 350 for 7-9 minutes or until edges are very lightly browned. (I almost under-bake mine, because they stiffen up as they cool). Cool 1 minute.

Stir together glaze ingredients with a wire whisk. Decorate cooled cookies with glaze and sprinkles.