Cottonwood Cooking

Full Batch
12 eggs
1 lb butter or margarine (4 sticks – 2 cups)
3 lbs peanut butter
2 lbs brown sugar (1 bag –
5 ½ cups packed)
4 cups white sugar
1 TBSP vanilla (3 tsp)
I TBSP corn syrup
1 TBSP baking soda
16 cups oatmeal
2 cups flour
1 lb raisins (2 ¾ cups)
1 lb chocolate chips
(2 2/3 cups – 16 oz)
1 lb M&Ms (plain and/or baking) (2 2/3 cups – 16 oz)

Half Batch
6 eggs
½ lb butter or margarine (2 sticks – 1 cup)
1 ½ lbs peanut butter (3 cups)
1 lbs brown sugar (2 ¼ cups packed)
2 cups white sugar
1 ½ tsp vanilla
1 ½ tsp corn syrup
1 ½ tsp baking soda
8 cups oatmeal
1 cup flour
½ lb raisins (1 3/8 cups)
1/2 lb chocolate chips
(1 1/3 cups – 8 oz)
1 lb M&Ms (plain and/or baking) (1 1/3 cups – 8 oz)

¼ Batch
3 eggs
½ cup butter or margarine (1 stick)
1 ½ cups peanut butter
1 1/8 cups packed brown sugar (1/2 lb)
1 cup white sugar
¾ tsp vanilla
¾ tsp corn syrup
¾ tsp baking soda
4 cups oatmeal
½ cup flour
2/3 cups raisins
¼ lb chocolate chips
(2/3 cup – 4 oz)
1 lb M&Ms (plain and/or baking) (2/3 cup – 4 oz)

Preheat oven at 350º F.

Mix baking soda, oatmeal and flour together in a bowl. Set aside. (Oatmeal can be used instead of flour, but the cookies become thin and crispy, instead of cakelike.)

Mix M&Ms, chocolate chips, and raisins together in a bowl. Make sure raisins are not clumped together. Set aside. (Plain M&Ms tend to slide out of the cookie dough. Can use either or a combination of both types of M&Ms for variety. Can use a variety of chips – semisweet, milk chocolate, vanilla, mint, peanut butter, mini.)

Cream the butter, peanut butter, brown sugar and white sugar. (Peanut butter can be creamy or chunky, or a combination.) Mix the eggs, vanilla, and corn syrup into the butter/sugar mixture. Gradually stir in the oatmeal mixture. Gradually stir in the M&M/chip/raisin mixture. Make sure it is blended well.

Put dough on ungreased cookie sheet in rounded spoonfuls. The dough will flatten (like a chocolate chip cookie) so leave room between each spoonful. Bake at 350º F for 8 to 10 minutes, until golden brown. Let cool on the cookie sheet for a minute or two to set up, then remove them to a cooling rack to complete cooling.

2 cups semisweet chips
½ cup (1 stick) butter/margarine

4 eggs
1 cup sugar
½ tsp salt
2 tsp vanilla

1 ½ cup unsifted all-purpose flour
2 cups green mint chips

Preheat oven to 350 º F. Grease 9x13x2” pan or line with foil.

Melt semisweet chips and butter in top of double boiler over low heat stirring constantly until smooth. Remove from heat; set aside.

Combine eggs, sugar, salt and vanilla in medium bowl. Mix in melted chocolate until smooth. Add flour just until combined. Stir in mint chips.

Turn batter into pan. Bake 35-40 minutes, or until a toothpick inserted in center shows moist crumbs. Cool before cutting into 2 inch squares.

1/3 cup butter, softened
1 1/3 cups sugar
2 eggs
¼ cup water

2 bananas, coarsely mashed
1/3 cup chopped walnuts (optional)

1 2/3 cups flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
¼ tsp nutmeg
¼ tsp ground cloves

1 TBSP cinnamon sugar
½ cup coarsely chopped walnuts

Beat together first 4 ingredients until mixture is nicely blended. Stir in the bananas and walnuts. Stir in the next 6 ingredients until blended. Grease a 10-inch tube (bundt) pan. Sprinkle the cinnamon sugar and walnuts into the bottom of the pan. Spread the batter into the pan. Bake in a 325ºF oven for about 40 minutes, or until a cake tester, inserted in center comes out clean. Allow to cool in pan. To serve, turn cake unto serving plate.

1 cup (2 sticks) butter/margarine, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 tsp vanilla extract
½ tsp salt
3 eggs
3 ½ cups all-purpose flour
2 tsp baking soda
2 tsp cream of tartar
1 1/3 cups (8-oz pkg) Heath Bits ‘O Brickle Toffee Bits

Heat oven to 350ºF. Lightly grease cookie sheet.

Beat butter, granulated sugar, brown sugar, vanilla, and salt in large bowl until blended. Add eggs; beat well. Stir together flour, baking soda, and cream of tartar; gradually add to butter mixture, beating until blended. Stir in toffee bits.

Drop by heaping teaspoons onto prepared cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove to wire rack. Cool completely.

(This is a recipe from Hershey’s Chocolate Lover’s Cookbook.)

2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup cocoa
4 eggs
2 teaspoons vanilla extract
2 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Powdered sugar

In large mixer bowl, stir together granulated sugar and oil; add cocoa, blending well. Beat in eggs and vanilla.

Stir together flour, baking powder and salt; add to cocoa mixture, blending well. Cover; refrigerate until dough is firm enough to handle, at leat 6 hours.

Heat oven to 350 degrees F. Greas cookie sheet. Shape dough into 1-inch balls; roll in powdered sugar. Place about 2 inches apart on prepared cookie sheet.

Bake 12 to 14 minutes or until almost no indentation remains when touched lightly and tops are crackled. Remove from cookie sheet to wire rack. Cool completely.

Makes about 4 dozen cookies.

3/4 cup (1 1/2 sticks) butter or margarine, softened
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1 3/4 cups all-purpose flour
1/2 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup chopped nuts

Heat oven to 375 degrees F. In large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla with an electric mixer on medium speed about 2 minutes or until well blended. Add eggs; beat well.

Stir together flour, cocoa, baking soda, baking powder and salt; gradually add to butter mixture, beating just blended. Stir in chocolate chips and nuts. Drop by heaping teaspoonfuls onto cookie sheet.

Bake 7 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.

Makes about 4 dozen cookies.

(This recipe is from Best-Loved Cookies cookbook.)

2 1/4 cups all-purpose flour
1/3 cup Hershey’s Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) semi-sweet chocolate chips
1 cup chopped walnuts

Heat oven to 375 degrees F.

Stir together flour, cocoa, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl on medium speed of electric mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in chocolate chips and nuts. Drop by rounded teaspoons onto ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.

Makes about 5 dozen cookies.

1/2 cup (1 stick) butter
1/2 cup cocoa
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1 1/2 cups flour
1/4 teaspoons salt
1 cup flaked coconut

Preheat oven to 350 degrees F.

Melt butter, pour into a large mixing bowl, and beat in cocoa and sugar. When mixture is smooth, beat in eggs, one at a time, then vanilla. Stir in flour, salt, and coconut. Pour into a greased 9 x 13-inch pan and bake for 25 minutes. Let cool in pan on racks and cut into squares.

Yield: about 30.

1 cup vegetable shortening
1 cup sugar
3/4 cup brown sugar
1 box (3 1/2 ounces) instant vanilla pudding
2 eggs
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate morsels

Preheat oven to 350 degrees F.

Cream shortening, sugar, and brown sugar together. Stir in vanilla pudding. Beat eggs lightly and stir them into pudding mixture. Sift together flour, baking soda, and salt. Stir into pudding mixture. Blend well and fold in chocolate morsels. Drop by teaspoonfuls, 2 inches apart, onto ungreased cookie sheets and bake for 10 to 12 minutes. Cool on wire racks.

Option: substitute chocolate pudding for vanilla pudding.

1/2 cup (1 stick) plus 4 tablespoons butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 1/2 cup raisions
Additional granulated sugar for coating

Cream together the butter and sugar until light and fluffy. Beat in egg and molasses. Sift together flour, baking soda, salt, ginger, cinnamon, and cloves. Stir into creamed mixture. Stir in raisins and mix will. Chill cookie mixture for 1 hour or longer.

Preheat oven to 375 degrees F.

Shape cookie dough into 1-inch balls and roll in granulated sugar. Place 2 inches apart on a greased cookie sheet. Bake for 10 minutes.