Peanut Butter Banana Chocolate Chip Cookies

2 C bread flour
1 tsp corn starch
1/2 tsp salt
1 stick butter, melted
2 med ripe bananas
3/4 C brown sugar
1/2 C granulated sugar
2 tsp vanilla
1 C chocolate chips
1 C peanut butter chips

Whisk together the flour, baking soda, corn starch, and salt in a medium bowl and set aside.
Cream butter, bananas, and sugars together until combined.
Add vanilla extract and mix until combined.
Stir in the flour mixture just until combined.
Stir in chocolate and peanut butter chips.
Preheat oven to 375F.
Line two cookie sheets with parchment paper.
Use a cookie scoop to scoop out cookie dough onto prepared cookie sheets.
Bake cookies for 10 to 12 minutes or just until they start to turn light, golden brown on top.
Let cookies cool completely on cookie sheets.
Store in airtight containers for up to a week

Star Telegram Chocolate Chip Cookies

2 c minus 2 T cake flour
1 2/3 c. flour
1 1/4 t. baking soda
1 1/2 t. baking powder
1 1/2 t. coarse salt
2 1/2 sticks butter
1 1/4 c. brown sugar
1 c. plus 2 T. sugar
2 large eggs
2 t. vanilla
1 1/4 lbs chocolate chips
sea salt for sprinkling

Sift dry ingredients; set aside. Using a mixer fitted with paddle attachment, cream butter and sugars for five minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla. Reduce speed to low; add dry ingredients and mix until just combined. Fold in chocolate pieces. Cover and refrigerate overnight. Bake on parchment lined cookie sheet 6 dough balls at a time for 9 minutes at 350 degrees. (Cookie balls may be sprinkled with sea salt just before baking) Allow cookies to cool on pan for 1 minute and remove to cookie rack to cool completely.
For chocolate I did 1 pkg of semisweet chocolate chips and one bar of bittersweet chocolate cut up in small pieces.

Soft Molasses Cookies

Soft Molasses Cookies

1/2 c. solid vegetable shortening (I was actually out of shortening, so we just used butter instead, and it still turned out great!)
1 ½ c. sugar
1/2 c. molasses
2 eggs, lightly beaten
4 c. flour
1/2 tsp. salt
2 ¼ tsp. baking soda
2 ¼ tsp. ground ginger
1 ½ tsp. ground cloves
1 ½ tsp. ground cinnamon

In large bowl, cream together butter, shortening and sugar until light colored and fluffy. Beat in molasses and eggs. Set mixture aside. In another bowl, combine flour, salt, soda, ginger, cloves and cinnamon. Blend thoroughly with whisk. Gradually mix flour mixture into creamed ingredients until blended and smooth. Roll dough into 1 ½” balls. Dip tops in granulated sugar. Place in greased cookie sheet. Bake at 350 degrees for 10 minutes. Cool on wire rack. Dip ½ of cookie in white almond bark or white chocolate. Place on waxed paper after dipping until cooled and chocolate is set. Store in tightly covered container. Makes about 3 dozen.

Peanut Butter Cookies

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 egg
1 egg yolk
2 teaspoons vanilla extract
1 (18 ounce) jar peanut butter
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped peanuts

Directions
In a large bowl, cream butter, white sugar, and brown sugar until smooth. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the peanuts. Refrigerate the dough for at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack. These cookies taste great when slightly undercooked.

Hot Chocolate Chip Cookies

2 sticks Salted Butter- at Room Temperature
1 cup White Granulated Sugar
⅔ cups Packed Light Brown Sugar
2 whole Large Eggs
1 teaspoon Pure Vanilla
3-¼ cups All-purpose Flour
4 packages (1 Oz. Packets, NOT Sugar-free) Hot Chocolate Mix
1 teaspoon Salt
1-¼ teaspoon Baking Soda
1 cup Each White, Milk, And Semi-sweet Chocolate Chips

Heat oven to 350 degrees F. Cream butter and sugars until smooth. Beat in eggs and vanilla until combined. In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 to 4 parts, making sure all is incorporated. Fold in chips. Chill the dough for an hour or so. Scoop dough onto baking sheets lined with parchment paper. Bake for 9-11 minutes or until edges are golden brown. Let cool for 5 minutes before removing from pan.

Banana Cookies

1 1/2 c. shortening
1 1/2 c. brown sugar
2 eggs
4 ripe bananas
1/2 t. salt
2 t. baking soda
31/2 cups flour

Cream shortening, sugar, eggs, and bananas. Add the dry ingredients. Spoon onto greased cookie sheet and cook at 375 for 10 mins.

Frosting
6 T. brown sugar
4 T. butter (room temp.)
4 T. milk

Enough powdered sugar to make the right consistency. Spread on the cookies.

Keep the cookies refrigerated.

Coconut Cranberry Chews

These wonderful cookies won 1st place in a cookie contest. The orange rind is the ingredient that gives them the special touch, I think

1 1/2 cups butter
2 cups sugar
1 egg
1 tablespoon freshly grated orange rind
2 teaspoons vanilla
3 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups dried cranberries
1 1/2 cups sweetened dried coconut


With a mixer on medium speed, beat butter, sugar, egg, orange rind and vanilla until smooth.
In another bowl mix flour, baking powder and salt.
Add butter mixture and beat on low speed for about 5 minutes.
Stir in cranberries and coconut.
Shape dough into 1-inch balls and place 2 inches apart on buttered baking sheets.
Bake in a 350° oven for 8-11 minutes, depending on your oven. I needed 11.
Remove from oven and let cookies cool on sheets for 5 minutes, then cool on rack.