Recipes

We had a wonderfully yummy time at our Cookie Swap. Baking 6 dozen cookies and bringing home 4 dozen assorted cookie was really neat. Not to mention all of the tasty treats that we sampled during our meeting. Thanks to Mrs. Danita for helping plan the Swap - it was a lot of fun - and we'd love to do it again next year.

Ariel's Good-For-You Choc-Oat-Chip Cookies
Ingredients: 1-3/4 C. All-purpose 1 tsp. Baking soda ½ tsp. Ground cinnamon ½ tsp. Salt 1-1/4 c. Dark brown sugar, packed ½ c. Granulated sugar ½ c. Butter or margarine ½ c. Applesauce, unsweetened 2 Egg whites 1T. Vanilla extract 2-1/2 c. Quick or old fashioned oats 2 (12oz.) bag Semi-sweet chocolate morsels ½ c. Chopped nut (optional)	Directions: Combine flour, baking soda, cinnamon and salt in small bowl. Beat brown sugar, granulated sugar, margarine and applesauce in large mixer bowl until smooth. Beat in egg whites and vanilla extract; gradually beat in flour mixture. Stir in oats, morsels and nuts. Drop by rounded tablespoons onto greased baking sheets. Bake in preheated 375o oven for 9-10 minutes for chewy cookies or 12-13 minutes for crisp cookies. Makes 4 dozen cookies.
Ashley's Chocolate Chip Sock-It-To Me Cookies
Ingredients: 2 and 1/4 Cups All-Purpose Flour 1 Teaspoon Salt 1 Teaspoon Baking Soda 3/4 Cup Firmly Packed Brown Sugar 1 Cup Granulated Sugar 1 Cup Softened Butter or Margarine 1 Teaspoon Vanilla Extract 1/4 Teaspoon Almond Extract 2 Eggs 1 Package (12 oz.) Semi-Sweet Chocolate Chips 1 Cup chopped Nuts (optional) 3/4 Cup Shredded or Flaked Coconut (optional) 2/3 Cup Drained Maraschino cherries (optional)	Directions: Preheat oven to 375 degrees. Combine flour, salt and baking soda in a bowl and set aside, Combine brown sugar, granulated sugar, softened butter or margarine and vanilla, almond and beat until creamy. Add eggs and beat. Add dry ingredients and mix well. Stir in chocolate chips and chopped nuts, shredded or flaked coconut, drained maraschino cherries (if desired). Drop mixture by rounded teaspoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes. Makes approximately 100 2" cookies. Cool 2 minutes then remove to cooling rack.
Bethany's "Mom My Candy Cane's Broken" Cookies
Ingredients: 2 Cups All-Purpose Flour 2/3 Cup Cocoa Powder 3/4 Teaspoon Baking Soda 1/4 Teaspoon Salt 1 Cup Butter or Margarine 1 1/2 Cups Granulated Sugar 2 Large Eggs 1 Teaspoon Vanilla 1 1/2 Cups Semisweet Chocolate Chips 2 dozen Candy Canes - in tiny pieces	Directions: Preheat oven to 350 degrees and grease cookie sheets Combine the flour, cocoa powder, baking soda and salt. In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Gradually stir in the dry ingredients . Fold in the chocolate chips and candy cane pieces. Drop the dough by teaspoonfuls 1 1/2" apart on greased cookie sheets. Bake for 10 to 12 minutes. The cookies will still be soft. Cool on the pans for 5 minutes. Transfer to wire rack to cool completely. Makes about 6 dozen
Emily's Jam Thumbprint Cookies
Ingredients: 3 Sticks Butter 1 Cup Sugar 1 Teaspoon Vanilla Extract 3 and 1/2 Cups All-Purpose Flour 1/4 Teaspoon Salt	Directions: 1. Preheat oven to 350 degrees 2. Mix butter, sugar, vanilla and salt together 3. Add flour 4. Mix until the dough starts to come together 5. Dump on floured board and wrap in plastic, and chill for 30 minutes 6. Roll the dough into 1 and 1/4" balls 7. Place on ungreased cookie sheet and press a light indentation with thumb onto each cookie 8. Drop 1/4 teaspoonful of jam into each indentation 9. Back for 20-25 minutes 10. Enjoy
Hannah's Peanut Butter Cookies
Ingredients: 1/2 Cup Margarine or Butter 1/2 Cup Peanut Butter 1 1/4 Cups All-Purpose Flour 1/2 Cup Sugar 14 Cup Honey 1 Egg 1/2 Teaspoon Baking Soda 1/2 Teaspoon Baking Powder 1/2 Teaspoon Vanilla Sugar	Directions: In a bowl, beat margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add 1/2 Cup of the flour, the sugars, egg, baking soda, baking powder, and vanilla. Beat until thoroughly combined. Beat in remaining flour. Cover and chill until dough is easy to handle. Shape dough into 1" balls. If desired, roll in additional sugar. Place 2" apart on an ungreased cookie sheet. Flatten by crisscrossing with tines of a fork. Bake in a 375 degree oven for 7 to 9 minutes or till bottoms are lightly browned. Cool on a wire rack. Makes about 36
Jesse's Barnyard Cookies
Ingredients: 1 teaspoon Almond extract 3/4 cup Butter-flavored shortening 1 1/4 cups Brown sugar -- firmly packed 2 teaspoons Milk 1 teaspoon Vanilla 1 Egg 1 3/4 cups Flour 1/4 teaspoon Salt 3/4 teaspoon Baking soda 1 cup Semisweet chocolate chips 1 cup Pecan pieces 1 cup Rice Krispies cereal	Directions: Preheat oven to 350 deg. Beat together until fluffy the almond extract, shortening, brown sugar, milk, vanilla and egg. In separate bowl, combine flour, salt and soda. Add the flour mixture to other ingredients, blending well. Stir in chips, pecans and cereal. Place rounded teaspoons of dough on an ungreased cooking sheet, leaving 2 inches between cookies. Bake 10-13 min. or until golden around the edges. Makes 5 doz. Cookies.
Jihae's No Bake Oatmeal Cookies
recipe coming soon
Kelsey's Delicious Fudge
Ingredients: 1/2 block (or 1 lb.) Velveeta 2 sticks butter 1/2 cup cocoa 2 lbs. powdered sugar 2 tsp. vanilla 1 1/2 cups walnuts (optional)	Directions: Sift together cocoa and powdered sugar. Melt butter and Velveeta, then add vanilla. Add wet mixture to dry and combine well. Add walnuts if desired. Press into 9x13 pan. Cool in refrigerator, then cut. (We like to line our pan with foil. It makes it so easy to remove the fudge from the pan so it can be cut.)
Maia's
recipe coming soon
Melanie's
recipe coming soon
Rachel's Chocolate Globs
Ingredients: 4 cups of sugar 1 cup of milk 1/2 cup of butter 1/2 cup of cocoa	Directions: Mix together and let boil for 1 and a 1/2 minutes. Remove from heat. Then mix in one cup of peanut butter, four cups of oatmeal, and 2 tsp. of vanilla. Drop on greased cookie sheet and refrigerate.
Rebecca S's Ricotta Cheese Cookies
Ingredients: 2 cups sugar 1 cup butter, softened 15 oz. ricotta cheese 2 tsp. vanilla 2 large eggs 4 cups flour 2 TBS baking powder 1 tsp salt 1 1/2 cup confectioners sugar 3 TBS milk red and green sugar crystals	Directions: Preheat oven to 350. On low, beat sugar and butter until blended. Increase speed to high, beat until light and fluffy, about 5 mins. On medium, beat in ricotta, vanilla, eggs until combined. Reduce speed to low, add flour, baking powder, salt, beat until dough forms. Drop by level TBS about 2" apart on baking sheet. Bake 15 mins til very lightly golden (will be soft). Remove to rack to cool. Stir confectioners sugar and milk til smooth, spread on cooled cookies, sprinkle with sugars. Dry completely. Makes about 6 dozen. (freeze very well)
Rebecca T's Cookies From Heaven
Ingredients: 2 1/4 Cups All Purpose Flour 1 Teaspoon Baking Soda 1 Teaspoon Salt 1 Cup Butter 3/4 Cup Granulated Sugar 3/4 Cup Packed Brown Sugar 1 Teaspoon Vanilla Extract 2 Large Eggs 2 Cups Semi-Sweet Chocolate Chips 2 Cups White Chocolate Chips 1 Cup Nuts (optional)	Directions: Preheat oven to 350 degrees Combine flour, baking soda and salt in small. Beat butter, sugar, brown sugar and vanilla in large mixing bowl until creamy. Add eggs and beat well. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 9 - 11 minutes or until golden brown. Cool on baking sheets for 2 minutes - remove to wire racks to cool completely
Rebekka L's Chewy Oatmeal Cookies
Ingredients: 3/4 cup (3/4 stick) Butter Flavor Crisco Shortening 1 1/4 cups firmly packed light brown sugar 1 egg 1/3 cup milk 1 1/2 teaspoons vanilla 3 cups quick oats, uncooked 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon cinnamon 1 cup raisins (optional) 1 cup coarsely chopped walnuts (optional)	Directions: 1. Heat oven to 375. Grease baking sheets with Butter Flavor Crisco. Place sheets of foil on countertop for cooling cookies 2. Combine Butter Flavor Crisco, Brown Sugar, egg, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. 3. Combine oats, flour, baking soda, salt, and cinnamon. Mix into creamed mixture at low speed just untill blended. Stir in Raisins and nuts. (optional) 4. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet. 5. Bake on baking sheet at a time at 375F for 10 to 12 minutes, or until lightly browned. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes about 2 1/2 dozen cookies.
Sammy's Mint Chocolate Trees
Ingredients: 2 1/4 Cups all purpose flour 1/4 Cup unsweetened cocoa powder 1/4 Teaspoon of salt 3/4 Cup (1 1/2 sticks) unsalted butter, softened 1 Cup sugar 1 Egg 1 Teaspoon mint extract 8 Squares (1 ounce each) white chocolate	Directions: 1. In a medium-size bowl, mix flour, cocoa and salt. In a large bowl, beat butter and sugar until fluffy, 2 minutes. Beat in the egg and mint extract. On low speed beat in flour mixture un thirds, until dough forms. Shape into disk. Halve dough; wrap in plastic. Refrigerate 30 min or up to 2 hours. 2. Heat oven to 350 degrees. Roll out dough to 1/4 inch thickness. Cut into 3 inch trees or 2 1/4 inch circles. Place on ungreased baking sheets. 3. Bake at 350 degrees for 11-13 minutes or until browned at edges. Transfer cookies to a rack to cool 4. In a microwave-safe glass bowl, heat chocolate on HIGH in 30 second increments, stirring until melted. Dip edges of trees into melted chocolate: let excess drip back into bowl. Dip round cookies into chocolate to coat half of each cookie. Place cookies on waxed paper; let dry. Store at room temperature up to 1 week.
Shanice's
recipe coming soon

Once our new scouting year gets into full swing, we will be adding new recipes. Until then, check out our recipes from 2001,2002 and 2003.