Hear are some of the reasons why we bake cookies at our house.

• "I forgot to tell you about the bake sale at school, mom."
• "Your mom bakes?!?!"
• The snowman shape that really is "See my gingerbread man, Mom."
• Time spent with the children.
• The yummy aroma that fills the house.
• They freeze well (if they last that long).
• The smiles they create when you give them as gifts.
• Something to have on hand if company drops in (if they last that long).
• Being part of a cookie exchange or cookie co-op

And my all time favorite has to be "These are my favorite, you're the best, Mom".

Enjoy some of our favorites.

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Visit our other cookie related pages
Cookie Jars     Cookie Cutters Galore    
Cookie Exchange     Mixers ~ Cookie Sheets ~ Utensils

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Quick Jump to Recipes in this Section
Haystacks | Peanut Butter | Birds Nest | Berliner Kranser | Chocopea Drops | Oatmeal Ginger Snaps| Oatmeal| Ginger Snaps| Cariboo Monsters| Chipuds| Double Chocolate| Pumpkin Chocolate Chip| Chocolate Bran| Krumkake|

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Haystacks

• 2 cups white sugar
• 6 tablespoons cocoa
• 1/2 cup butter or margarine
• 1/2 cup milk
• 1/2 teaspoon vanilla
• 1 cup shredded unsweetened coconut
• 3 cups instant rolled oats

Combine first four ingredients together in a large saucepan. Bring to a boil over med high heat. Boil for 2 minutes. Add vanilla and stir.

Remove from heat and add coconut and oats, mix well. Drop by teaspoonful onto wax paper. Let set for 1/2 hour before trying to remove. Makes approximately 4 1/2 dozen.

NOTE: Over boiling the mixture may cause cookies to be hard and crumbley. They should hold their shape and be chewy.
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Peanut Butter

• 1/2 cup butter or margarine
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 1/2 cup peanut butter ~ use smooth or crunchy
• 1/2 teaspoon baking soda
• 1 cup flour
• 1/2 teaspoon vanilla

Preaheat oven to a moderate heat (350 degrees)

Mix baking soda and flour together. Set aside.

Cream butter. Add sugars gradually, mixing until fluffy. Mix in egg and peanut butter. Slowly add flour, blending well. Add vanilla.

Drop by teaspoonful onto a cookie sheet. Press flat with a floured fork, or leave as they are.

Bake for 10 to 12 minutes. NOTE (1) Makes approximately 4 1/2 to 5 dozen. Freezes well.

NOTE (1) If you like your cookies chewy, bake for 10 minutes or less depending on your oven.
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Berliner Kranser (Norwegian Butter Knot Cookies)

Ingredients

• 1 cup butter
• 1/2 cup siffed icing sugar
• 1 hard cooked egg yolk - sieved
• 1 raw egg yolk
• 1 teaspoon vanilla
• 2 1/4 cups all purpose flour
• 1 slightly beaten egg white
• 2 - 3 tablespoons course sugar

In a large mixing bowl beat butter on medium high until softened. Add icing sugar and beat until fluffy. Beat in egg yolks and vanilla. Add flour and beat until combined. Cover and chill dough about one hour or until firm enough to handle.
Using one tablespoon for each cookie, roll into 6-inch long ropes. On an ungreased cookie sheet, shape each rope into a ring, overlapping about one inch from the ends. Brush with egg white, sprinkle with sugar and bake for 18 - 20 minutes or until edges are light brown at 325 degrees.
Makes approximately 36 cookies.
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Birds Nest
Bird's Nest

• 2 1/2 cups flour
• 1 cup butter or margarine
• 1/2 cup white sugar
• 2 egg yolks
• 2 egg whites
• 1 cup finely chopped nuts or coconut NOTE (1)
• Your favorite jelly or jam

Cream butter. Gradually add sugar, beating well between additions. Add egg yolks and mix well. Gradually blend in flour.

Shape into 1" balls and roll in slightly beaten egg whites and then in the nuts or coconut.

Place on a greased cookie shet and make an indentation in the top center of the cookie. Bake in a moderate oven (350 degrees) for 20 to 25 minutes. Cool and fill centers with jam or jelly.

Makes approximately 4 dozen. These can be frozen and then add the jam when thawed.

NOTE (1) Use 1/2 cup of each mixed together.
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Chocopea Drops

• 1/2 cup margarine or butter
• 1/3 cocoa
• 1 - 14 ounce can sweetened condensed milk NOT evaporated
• 1 1/2 cups rolled oats
• 1 cup chopped peanuts
• 1/2 cup peanut butter ~ smooth or crunchy

Over medium heat, melt butter. Stir in margarine and bring mixture to a boil. Remove from heat and stir in remaining ingredients.

Drop dough onto waxed paper lined cookie sheets and refrigerate until set (approximately 2 hours).

Makes approximately 5 dozen. Store in a covered container in the fridge.

SUGGESTION: Use a melon baller to form dough into rounded shapes and roll coconut, sprinkles, cocoa, icing sugar or whatever your imagination comes up with.

NOTE: These are very rich in flavor resemble a truffle in texture.
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Oatmeal Ginger Snaps

• 3/4 cup margarine
• 1 cup firmly packed brown sugar
• 1/2 cup white sugar
• 1/2 cup molasses
• 2 teaspoons vinegar
• 2 eggs
• 1 1/4 cups flour
• 1 tablespoon ground ginger
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon ground cloves
• 2 3/4 rolled oats
• 1 1/2 cups raisins (optional)

Preheat oven to 350 degrees.

Mix together flour, ginger, cinnamon, cloves and baking soda. Set aside.

Combine butter, brown sugar, sugar, molasses, vinegar and eggs in a large bowl. Beat on medium speed until well blended. Add dry ingredients, mixing well. Blend in oats and raisins.

Drop by rounded teaspoonful onto cookie sheet. These will spread out when baking. Be sure to space them accordingly or you will have a sheet cookie!

Bake for 11 to 14 minutes NOTE(1). Cool for a couple of minutes before removing from cookie sheet.

NOTE (1) If you like your gingersnaps chewy, remove from the oven after 10 - 12 minutes of cooking depending on your oven.
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Oatmeal

• 1 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 cup butter or margarine ~ softened
• 3/4 cup white sugar
• 3/4 cup firmly packed brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 3 cups rolled oats
• 1 - 12 ounce package of your favorite ~ chocolate chips, M & M's, Skor chips, raisins or whatever you choose. NOTE: If you prefer cookies plain, there is no need to add any of these extra goodies.

Preheat oven to 375 degrees.

In a small dish, combine flour, soda and cinnamon together and set aside.

Beat butter until light and fluffy. Gradually add sugars while you continue to beat. Add in eggs and vanilla. Mix until creamy. Slowly add flour mixture. Stir in oats and goodies.

Drop by spoonful onto an ungreased cookie sheet. For chewy cookies, bake 7 to 8 minutes. If you like crispy oatmeal cookies, bake 9 to 10 minutes. Remove from oven and let stand a couple of minutes before removing from cookie sheet.

Makes approximately 4 -5 dozen.

SUGGESTION: You can bake all of the dough at once by spreading it evenly on an 10 x 15 jelly roll pan for 18 - 22 minutes or until lightly browned. Cool completely on a wire rack and cut into bars.
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Ginger Snaps

• 3/4 cup of butter or margarine ~ softened
• 1 cup white sugar
• 1 egg
• 1/4 cup molasses
• 2 cups of flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon groud cloves
• 1 teaspoon ground ginger

Sift together flour, soda, and spices. Set aside.

Cream butter and sugar together until light and fluffy. Add egg and molasses and mix well. Gradually add flour mixture. Mix well. Chill dough in fridge for 1 - 2 hours. Roll into balls the size of a quarter.

Bake at 375 degrees for 10 minutes or until surface cracks. Cool on racks. Makes approximately 4 dozen. Freezes well.

SUGGESTION: Dip the top of the balls of dough into white sugar before placing sugar side up on baking sheets.
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Krumkake (Norwegian Cone Cookies)
Ingredients

• 3 eggs
• 1/2 cup sugar
• 1/2 cup butter
• 1/2 cup all purpose flour
• 1 teaspoon vanilla extract OR 1/2 teaspoon almond extract
• Dash of ground nutmeg
• Fillings: whip cream / chopped toasted almonds / chocolate flavored sprinkles / ligonberry, cherry or strawberry preserves

In a medium bowl, beat eggs with an electric mixer on med high for 1 minute. Add sugar and beat for about 3 minutes or until sugar is almost dissolved. Melt butter and cool slightly. Stir butter into sugar mixture. Add flour, almond extract and nutmeg - stirring until smooth.
Heat krumkage iron on stove top at med low heat. For a 6" iron spoon about 1 tablespoon of batter onto the hot ungreased iron. Close and cook over med-low for about 30 seconds until light golden brown.
Loosen cookie with a spatula and carefully remove from grill. IMMEDIATELY roll cookie around a cone or cylender form. Cool cookie around the form until it holds its shape.
Reheat iron and repeat. Makes 26 - 30. Can be stored up to 1 week in tightly covered container in a cool dry place or up to 2 months in the freezer.
To serve, fill with whip cream, top with sprinkles or chopped almonds and serve with preserves.
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Cariboo Monster Cookies

• 2/3 cup butter or margarine
• 1 1/4 cups packed brown sugar
• 3/4 cup white sugar
• 3 eggs ~ beaten
• 1 1/2 cups chunky peanut butter
• 6 cups rolled oats
• 2 teaspoons baking soda
• 1 1/2 cups raisins OR 3/4 cup raisins and 3/4 cup dried cranberries
• 1 cup semi sweet chocolate chips
• 1/2 cup M & M's
• 1/2 cup Skor bits

Mix sugars and eggs together and set aside.

Melt butter over a low heat. Add peanut butter and egg mixture. Mix until smooth. Remove from heat and add remaining ingredients.

Mixture should be sticky. You may need to add a few tablespoons of water to create the right consistency.

Drop by heaping tablespoonfuls onto a greased cookie sheet NOTE (1). Flatten slightly and bake at 350 degrees for 15 minutes or until lightly browned. Cool on racks. Makes appproximately 2 dozen. Freezes well.

NOTE (1) These will spread to about 3" in diameter. Be sure to give them enough room to grow when you put the dough on the cookie sheets.

SUGGESTION: These make excellent bake sale items for schools and sporting events.


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Chipuds

• 1 cup butter or margarine ~ softened
• 3/4 cup packed brown sugar
• 1/4 cup white sugar
• 1 teaspoon vanilla
• 1 - 3 1/2 ounce package instant vanilla pudding mix
• 2 eggs
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 2 cups chocolate chips OR 1 cup chocolate chips and 1 cup white chocolate chips

Mix together flour and soda. Set aside.

Combine butter, sugar, vanilla and pudding mix. Mix until smooth and fluffy. Beat in eggs. Gradually add flour mixture to egg mixture. Stir in chocolate chips. Batter should be stiff.

Drop by heaping teaspoonfuls about 2 inches apart on an ungreased cookie sheet. Bake at 375 degrees for 9 minutes or until lightly browned. Cool on racks. Makes approximately 4 1/2 dozen. Freezes well.
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Pumpkin Chocolate Chip

• 1/2 cup butter or margarine - at room temperature
• 1 1/2 cups sugar
• 1 cup canned pumpkin - solidly packed
• 1 egg - beaten
• 1 teaspoon vanilla extract
• 2 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon freshly grated nutmeg
• 1 - 6 ounce package semi-sweet chocolate chips

Sift flour, baking soda, baking powder, cinnamon and nutmeg together. Set aside. Cream butter and sugar in a large bowl until fluffy. Blend in pumpkin, egg and vanilla. Add flour mixture to butter mixture. Blend well. Stir in chocolate chips. Using a teaspoon, drop batter onto a lightly greased cookie sheet. Bake at 350 degrees F. until lightly browned, approximately 5 minutes. Cool on a rack. Makes approximately six dozen. Freezes well.


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Chocolate Bran Cookies

• 1 cup all bran
• 1 cup sour milk
• 1/2 cup shortening
• 1 cup white sugar
• 2 eggs
• 1 1/2 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cocoa
• 1/2 teaspoon vanilla

Soak bran in sour milk. Mix dry ingredients together and set aside. Cream shortening and sugar together. Add eggs, bran mixture and flour mixture. Drop by spoonfuls on an ungreased cookie sheet and bake at 350 degrees F. for 7 to 10 minutes.


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Double Chocolate Cookies

• 1 cup margarine or butter
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 cups flour
• 2/3 cups cocoa - sifted
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 - 1 cup chocolate chips NOTE (1)

Combine all dry ingredients together and set aside. Cream first four ingredients together until light and fluffy. Add flour mixture to butter mixture, mix well. Stir in chips. Drop by teaspoonful onto an ungreased cookie sheet. Bake 8 to 10 minutes at 350 degrees. Makes approximately five dozen. Freezes well. NOTE (1) Substitute chocolate chips for white chocolate chips
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