Cookies for school friends, church cookie swaps, and neighbors are a great way to say “I’m thinking of you” this holiday season. Thank you so much for all the cookie recipe submissions; this was our most popular submitted theme this year! I hope you will get the whole family in the kitchen and try out some of these yummy recipes. And of course don’t forget to make a special batch for Santa on Christmas Eve. I wish all of you a very Merry Christmas and a Happy New Year! –Mary Tyler Spivey
Cook of the Month
Butterscotch Chip Cookies
Betty Jeffreys, Joe Wheeler EMC
½ cup butter
1 cup brown sugar
1 cup egg sugar
2¼ cups flour
1 teaspoon baking soda
1 6-ounce package butterscotch chips
2 cups crushed potato chips
Cream together butter, sugars and eggs. Mix well. Sift together flour and baking soda. Add flour mixture to creamed ingredients. Add butterscotch chips and crushed potato chips. Roll into ball about one inch in size. Place on greased cookie sheet. Bake at 350 degrees for 10-12 minutes.
My son Brian entered the Navy in October of 1983. At Thanksgiving I finally got to talk to him for the first time since he was at boot camp. He said he could only get a package if whatever was in it was enough for everyone. There were 500 in his unit. I got busy baking. I made and shipped to Orlando 2,500 cookies (five different kinds). The butterscotch chip cookies were voted best by the Navy unit. When Brian made it home on leave I had to bake a batch just for him. Every Christmas since then the cookies have been on top of the Christmas cook list.
1 cup sugar
1½ cups peanut butter (crunchy)
1 cup M&M’s
4½ cups oatmeal
1 cup chocolate chips
2 teaspoons soda
½ cup butter
1 cup brown sugar
¾ teaspoon vanilla
Mix all ingredients together with mixer. Drop by spoonfuls on cookie sheets. Bake at 350 degrees. Bake only 10 minutes. Do not over bake! They will cook some while they cool.
Jenny Day, Central Alabama EC
Miniature Pie Cookies
8 ounces cream cheese
2 sticks oleo
2½ cup flour
Finely chopped pecans
Mix cream cheese, softened oleo and flour. Refrigerate. Mix the marmalade and pecans together in a small bowl. Roll out the dough and cut in very small circles. Put a small amount of marmalade mixture on the circle in the center. Fold over and crimp the ends of the pie with a fork. Bake at 350 degrees for 10 minutes. To make crispier or more brown, put under broiler.
Sara Jean Brooklere, Baldwin EMC
Nanny’s Tea Cakes
2 sticks oleo
2 cups sugar
1 teaspoon baking powder
3 cups self-rising flour
1 teaspoon vanilla
Mix all ingredients together. Spoon onto cookie sheet. Use a teaspoonful spaced several inches apart. Bake at 300 degrees for about 10 to 15 minutes. I cook mine on wax paper. Watch to see how you like them: Light colored means they are soft and brown means they are hard and crispy.
Mary Adams, South Alabama EC
Pumpkin Spice Delights
1 14-ounce package Pumpkin Quick Bread and Muffin Mix
¾ -1 cup raisins
2½ teaspoons cinnamon, separated
2 teaspoons apple pie spice
½ cup butter or margarine, melted
¼ cup sugar
1 teaspoon cinnamon
In small storage bag, mix 1½ teaspoons cinnamon and raisins. In large bowl, combine quick bread mix, raisins, 1 teaspoon cinnamon and apple pie spice. Add egg and melted butter; moisten all dry particles. Shape into balls. In large storage bag, mix sugar and 1 teaspoon cinnamon. Put round balls in sugar mixture to coat (about 4 or 5 at a time). Place balls on cookie sheet and press down lightly with spoon. Bake for 12-15 minutes or until cookies are set. Makes about 2 dozen.
Calli Pittman, Joe Wheeler EMC
Million Dollar Cookies
1 package of Kraft caramels
50-60 pecan halves depending on how many caramels are in the bag
Ghiradelli candy making and dipping chocolate or Almond Bark chocolate
Pre-heat oven to 250 degrees. Fill a cookie sheet with Ritz crackers. Unwrap Kraft caramels and place one in center of each cracker. Place in oven for 5-15 minutes. Watch carefully until the caramel is soft enough to wrap slightly around the edges of a pecan pushed into the middle. Avoid heating until the caramel completely melts. Pull the cookie sheet out of the oven and press a pecan into each of the caramels. Make a note of the time your oven requires so you can set the timer for the remainder of the cookies. Cool crackers on a piece of plastic wrap stretched out on your counter. Repeat the process with the remainder of your caramels. When the caramels have firmed up, melt the chocolate according to the package directions. Dip each cookie into the chocolate with a spoon or tongs and place back on the plastic wrap. Cool and enjoy. When I have used all the caramels but have crackers left I sometimes use a spoonful of peanut butter with a pecan. No need to melt the peanut butter. A nice decorative touch is to make stripes of white chocolate on top of the cookies or dip some of the cookies in white chocolate and stripe with dark chocolate.
Amy Patterson, Tallapoosa River EC
Ooey Gooey Chocolate Chip Cookies
2¼ cups flour
1¼ teaspoons of baking soda
¼ teaspoon salt
1 cup of butter
¼ cup of sugar
1 large egg
1 egg yolk
1½ teaspoon of vanilla
1¾ cups of milk chocolate chips or a mixture of your preference of dark, milk, and semi- sweet to equal the same
Melt the butter in a skillet over medium heat. Whisk until it begins to brown (5-10 minutes).
Remove from heat and pour into mixing bowl to cool.
Once cooled, beat butter and sugars.
Add egg, yolk and vanilla. Add dry ingredients to mixture.
Mix in chocolate chips. Chill the dough in freezer for 45-60 minutes.
Preheat oven to 350 degrees.
Line cookie sheet or spray. Drop approximately 1 tablespoon of dough. Bake approximately 10-12 minutes or until golden brown.
Jennifer Hobbs, Southern Pine EC