2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3/4 cup packed brown sugar
1/4 cup white sugar
2 eggs
2 tbsp vanilla extract
1 cup softened butter
1 (~3 oz) package instant vanilla pudding mix
2 cups semisweet chocolate chips
Preheat oven to 350 degrees. Sift flour, baking soda, baking powder
and salt in a large bowl. In another large bowl, mix brown sugar,
white sugar, eggs and vanilla together. Add and cream butter into
sugar mix. Put sugar mix in the fridge for 10 minutes to allow butter
to solidify (makes for a fluffier cookie). Remove from the fridge and
mix in the instant pudding mix. Stir in flour mix. Finally, stir in
chocolate chips (can also add 1 cup chopped walnuts if desired). Place
rounded spoonfuls onto ungreased cookie sheets. Bake for exactly 12
minutes. Edges will be slightly golden brown. Remove from cookie
sheet after 5 minutes and on to cooling racks.
1/2 cup softened unsalted butter
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 cup white sugar
1 cup ground cinnamon
Preheat oven to 400 degrees. Cream butter, shortening, 1 1/2 cups
sugar, the eggs and the vanilla. Blend in the flour, cream of tartar,
baking soda and salt. Spoon dough into balls. Mix the 2 tablespoons
sugar and the cinnamon. Roll balls of dough in mixture. Mix 1 cup
sugar and cinnamon in a large ziplock back. Shake each dough ball in
the bag to throughly cover. Place 2 inches apart on ungreased baking
sheets, flattened out. Bake for 8 minutes and no more. They will just
start to crack, any longer they will be to hard. Remove immediately
from baking sheets.
~2 cup confection sugar
3 3/4 cups white sugar
1 1/2 cups light corn syrup
1 cup water
2 tsp cinnamon oil (you can use any oil you like)
1 tsp red food coloring
Candy thermometer
Using heavy duty aluminum foil, create two 12x12 or so trays that
will be used to hold the candy while it hardens. Cover both generously
with confection sugar.
In large saucepan mix white sugar, corn syrup (Karo), and water,
heating over medium-high, stirring until sugar has dissolved.
Stop stirring and allow to boil on it's own, until thermometer reads 300-310 F range. Remove from heat
Carefully stir in cinnamon or whatever flavoring oil you like
slowly. Pouring in the oil will generate a large amount of steam from
the oil which you do not want to breath in. Do the same with the food
coloring. Pour into foil trays, sprinkle with more confection sugar
when slightly hardened. Crack into pieces and keep in sealed container
for maximum freshness.
1 1/2 cups sugar
1/2 cup cocoa
1/2 cup milk
1/2 cup butter
1 1/2 cups peanut butter
2 cups oatmeal
Combine sugar, cocoa, milk, butter. Bring to a slow boil. Remove
from heat, and stir in peanut butter, then oatmeal. Spoon out 2"
cookies in wax paper and allow to fully cool.