Oatmeal Scotchies

These cookies are TO DIE for. I love love love them. I got this recipe from my friend, Lydia, here in West Virginia. You definitely can't just eat one or two of these babies. They're addicting and just plain delicious, especially if you like oatmeal cookies and craisins. You can make 'em with white chocolate chips instead of craisins if you're the kind of folk that doesn't eat their fruit shriveled.

Oatmeal Scotchies

2/3 cup sugar

2/3 cup brown sugar

1/2 cup butter, softened

1/2 cup shortening
2 eggs
1 tsp vanilla

1 tsp baking soda
1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

3 cups quick oats

1 cup flour

2/3 cup butterscotch chips

2/3 cup craisins (or white chocolate chips)

Cream wet ingredients (sugar, butter, shortening, eggs, vanilla) in large bowl. Sift dry ingredients in medium bowl. Add to wet mix and combine. Bake at 375 degrees for 9-11 minutes on ungreased baking sheet. Take off cookie sheet and place on cooling rack immediately. Enjoy.

Peanut Butter Fingers

This has been a recent request, since I made them for birthday Sunday for Young Women's.  Eat your heart out, they're delicious!  I got this recipe from my friend Jen in Utah while we were serving in Young Women's together

Peanut Butter Fingers

1 cup butter or margarine

1 cup sugar

1 cup brown sugar

2 eggs

1 tsp vanilla

2/3 cup peanut butter (creamy or crunchy)

2 cups flour

2 cups rolled oats

1 tsp baking soda

1/2 tsp salt

Mix wet ingredients in large bowl.  Sift dry ingredients in medium bowl.  Add to wet ingredients.  Spread on greased cookie sheet (jelly roll pan) and bake on 350 degrees for 15 minutes.  It won't look done but take it out.  Sprinkle a whole bag of chocolate chips on evenly and stick back in the oven until chocolate is melted.  Take out and spread.  Let cool.  Add frosting:

Frosting

1 cup powdered sugar

1/2 cup peanut butter

1/4 cup milk

Spread over cooled chocolate chips and ENJOY!!!!

Chocolate Andes Mint Cookies

This is my (Jami Jackson's) debut on Kim's food blog so I thought I'd start out with a sure hit! These cookies have never let me down in a crowd and although I think I make them too much, people tell me they never get sick of them. There's just something about the Andes Mint on top that makes you want to eat 3 or 4 (or 9 or 10). I got the recipe from my Grandma. Hint: I think they turn out better the smaller you make them and I cut my Andes Mints in half to make them last longer. Enjoy!

Chocolate Andes Mint Cookies
3/4 cup margarine (I've used butter too)
1 1/2 cup brown sugar
2 Tbsp water
12 oz. package semi-sweet chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 tsp. baking soda
1/2 tsp salt
1-2 packages Andes Mints
Melt margarine, brown sugar, and water in a small saucepan on medium heat. Add chocolate chips until partially melted. Remove from heat and chips will melt all the way. Pour in bowl and let cool for 10 minutes. Oh high speed mixer, add eggs one at a time. Reduce mixer to low speed and add all dry ingredients. Chill dough 30 minutes in freezer or overnight in fridge. Line cookie sheet with foil. Roll dough in balls. Bake at 350 degrees for 9-11 minutes. Add an Andes Mint (or half of one) on top of each cookies as they come out of the oven. Swirl with a knife when melted. Let set in freezer for 10 minutes.
-Jami Jackson

Mint Brownies

So I admit that I haven't made these yet. The problem is Derrel doesn't like mint. So if I make a whole pan, I will eat the whole pan. So I have to wait until I can make it for a function I can share it with LOTS of other people. It comes from the Cooking Light Magazine. I wouldn't exactly call them "light" but I guess they could be worse, right?

Chocolate Mint Bars

Ingredients

Bottom layer:
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16 oz) can chocolate syrup

Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring

Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter

Preparation

1. Preheat oven to 350°.

2. To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.

3. To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.

4. To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

Divine Sugar Cookies

This recipe is from my good friend, Mary, who made sugar cookies for us for Christmas. If you make them thick, they are so soft and so delicious. I haven't made them yet, but she says they are super easy-you don't have to refrigerate the dough! Try 'em out.

Sugar Cookies
1 cup butter
2 cups sugar
4 eggs
1 cup sour cream
2 1/2 tsp vanilla
6 cups flour
8 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
Blend butter, sugar and eggs until fluffy. Add sour cream and vanilla. In a separate bowl, combine all dry ingredients and stir. Add dry ingredients to wet. Add more flour if dough is too sticky, but if you can, heavily flour a pastry mat and rolling pin, it's better. Roll out to 1/2" thick and cut shapes. These cookies bake best on an insulated cookie sheet. Use parchment paper or spray cookie sheet with Pam. Bake at 375-400 degrees for 9-10 minutes. **Cookies should NOT change color!** Enjoy!

Chocolate Caramel Bars

This recipe comes from a favorite sister-in-law ;) that made them for our family a few years back. She didn't have any eggs at the time and it was Sunday, so she needed a recipe without eggs and this is what she came up with. It has been a favorite of many people for a long time since. I really don't know what they're officially called, so I just call 'em:

Chocolate Caramel Bars
1 1/2 cups flour
1 1/2 cups rolled oats
1 1/2 cup brown sugar
1/3 tsp salt
3/4 tsp baking soda
1 cup melted margarine, butter
about 1/2-3/4 bag of chocolate chips
1/2 cup caramel sauce (you know, any kind you would put on an ice cream sundae)
**My very favorite caramel is Mrs. Richardson's Butterscotch Caramel Topping- Yum Yum!
Mix flour, oats, sugar, salt and baking soda in a bowl. Melt butter and add to flour mixture. Stir until combined. Pat down 3/4 of the mixture in a 9x13 and bake at 300 degrees for about 10 minutes (it won't look done). Drizzle caramel on top while hot. If you want more caramel, go for it! Sprinkle chocolate chips evenly on top of caramel. Crumble the rest of mixture on top and bake at the same temperature for 15 minutes or so. Allow to cool completely for easiest cutting. Oh so gooey and yummy!!
**I don't suggest that you use any stoneware for this recipe. It takes a lot longer to cook and it's just not as accurate for this recipe.

Scotcheroos

These are a personal all-time favorite of mine. Beware, they are REALLY rich and it's really easy to eat too many! The recipe came from a good friend in a ward in Orem, UT. They're simple and very yummy.

Scotcheroos
1 cup light Karo syrup
1 cup white sugar
~bring to a full boil and IMMEDIATELY remove from heat! (if you boil to long, the end product will be hard as a rock!) Add:
1 1/2 cups peanut butter
~stir until melted and mixed. pour over 6 cups Rice Krispies. Spread into a 9x13. Then melt:
6 oz chocolate chips
12 oz butterscotch chips
Pour and spread over Rice Krispies. Let sit until chocolate is set.

PB Bliss

Here's another great recipe from a great sister-in-law. They are sooooo tasty. It makes a pretty measly sized batch so you may want to double or triple it=). Hope you enjoy them.




Peanut Butter Cookies
1/2 cup butter or margarine, softened
1/2 peanut butter (creamy or crunchy)
1 1/2 cups flour
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp vanilla
1/2 bag peanut butter chips (like choc chips but peanut butter, in case you didn't know)
sugar to roll in
Beat butter and peanut butter. Add 1/2 cup flour, sugars, egg, soda, powder and vanilla. Then add the rest of the flour. Add peanut butter chips. Roll into balls and roll into sugar. Squish with fingers or fork and bake at 375 degrees for 7-9 minutes. Place on cooling rack. Mmmm mmm good!

Cookies, anyone?

Well, this recipe actually came from my "ex-brother-in-law" and when he gave me the recipe I had to promise that I wouldn't give the recipe out. Well, needless to say, he isn't my brother-in-law anymore so all ties and promises have been dissolved. That's why I bring this recipe to you, straight from my heart because it is about the best recipe for chocolate chip cookies (and dough) on the face of this earth, AS LONG AS YOU FOLLOW THE RECIPE TO THE T!! Good luck and if you don't get it right the first time, don't give up, it'll be worth it!

Chocolate Chip Cookies
1 cup packed brown sugar
1/2 cup white sugar
1 cup Butter Flavored Crisco (no substitutions!)
2 eggs
1 tsp vanilla
2 cups flour

1/4 cup flour (yes this is separate from the flour above)
1 tsp baking soda
1 tsp salt
1-12 oz bag semi-sweet chocolate chips
HAND MIX ONLY! Cream together sugars, Crisco, eggs and vanilla. Add flour and mix only until combined. In a small bowl, mix 1/4 cup flour, baking soda, salt. Add to dough and mix only until combined. Add 3/4 of the bag of semi-sweet chocolate chips. The best pans to use are the cookie sheets that are for jelly rolls that look like this:

Place on pan by spoonfuls and cook in oven at 350 degrees for 8-12 minutes depending on your oven.
**Now here's the tricky part!
Take the cookies out when the sides are lightly brown and the middle still looks a little undone, not too undone though. It's a science, this making cookies. Take out and allow to cool and cook a little longer on the pan for 2-3 minutes. Transfer to a cooling rack. Enjoy. They're AWESOME when they're warm!
*** You can also make this recipe into a cookie cake, just take into account a little room for growth if you use a stone with no sides, or you'll have drippings ALL OVER your oven=).