7-Layer Cookies

I'm not sure if I've posted this already but I don't think I have. This is Mike's favorite cookie recipe. I don't usually use measurements on this recipe. Just put as much of each ingredient as you want. For the chips we usually use about a half a bag of both chocolate and butterscotch chips. The coconut I just use enough to cover the top. Add more or less as you like it. This recipe came from my friend Heather Boden.

7 Layer cookies

1 stick butter
Graham crackers (I use about a package and a half, more or less)
walnuts or other nuts (I don't usually have nuts so I don't do this and it takes fine)
chocolate chips
butterscotch chips
coconut
sweetened condensed milk (it calls for a whole can but it will sometimes be too soggy so we use 1/2 -3/4 a can)

Melt butter and crush graham crackers. Mix together then press onto bottom of 9x13 inch pan. Next you just layer all the ingredients. Start with the chocolate chips and end with the sweetened condensed milk. Cook in over at 350 degrees until lightly brown.

Peanut Butter Chocolate Chip Oatmeal Cookies

I am not a huge fan of oatmeal cookies. In fact, I usually will pass if that is all there is. But we really love these.

1 c. flour
1 c. oats
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar
1/2 c. peanut butter
1 egg
1 1/2 tsp. vanilla
chocolate chips

1. Preheat oven 375 degrees. Mix the flour, oats, soda, powder, and salt. Set aside.
2. Beat butter, sugars, and peanut butter in a large bowl with mixer until light and fluffy. Add egg and vanilla. Mix well.
3. Gradually add the flour mixture until well blended after each addition. Stir in the chocolate chips.
4. Drop on ungreased baking sheets. Bake 10-12 minutes or until browned. (I like to roll them but you can scoop them with a spoon or use an ice cream scoop).

Monster Cookies III

Here it is the Monster cookie recipe I found on recipes.com I think, it's been so long ago, but I love this recipe and usually make the whole batch, if not just cut in half. Some people call these cowboy cookies, but I have tasted many cowboy cookies and have never felt that they taste quite like these. This is a non-flour recipe.

Monster Cookies III

Ingredients:
6 eggs
2 cups brown sugar
2 cups white sugar
1/2 pound butter
2 Tablespoons vanilla extract
2 Tablespoons white corn syrup
4 teaspoons baking soda
1 1/2 cups peanut butter

9 cups quick oatmeal or rolled oatmeal or something oatmeal
8 oz. semi sweet chocolate chips
1/2 pound m-n-m's

Mix together butter, white and brown sugar with mixer until well blended. Add in eggs, mix well.

Then add in vanilla, corn syrup, baking soda and peanut butter, blend again.

Then instead of using your mixer, use your big ole bicep, arm and hand to mix in the oatmeal, chocolate chips and m-n-m's.

Drop by medium cookie scoop onto stone and Bake at 350 degrees for about 15 minutes

The reason you need to use your arm instead of the mixer is I blew up my mixer trying to let it mix this recipe. It was too thick and smoke rolled out the top of the mixer.



Cook's Tips:

Cook all cookies on stoneware always, never substitue metal cookie sheets (they just don't give the same results of even baking). These cookies must be evenly baked since they have so many ingredients in them. If they are darker on the bottom then they will be too crunchy.
I use m-n-m mini baking bits (as they call them) These are found right next to toffee bits and chocolate chips and are cheaper usually then buying a bag of mini m-n-m's. Some people use plain m-n-m's, but I prefer the minis.
I use quick oats in all cookie recipes. I feel that they turn out better.
For the vanilla extract I use Pure Mexican Vanilla and I suggest it always.
If you want nuts in your cookies you can use crunchy peanut butter to get that effect or just add a 1/2 cup of chopped peanuts to mix.

This dough can be frozen for later use.

Fruit Pizza

This is a favorite among hosts when I do parties and has been in Pampered Chef cookbooks for years. You must try it!

Ingredients:

Sugar cookie dough (homemade or storebought)
If you use the store bought dough, be sure to have a little white flour on hand or powdered sugar to help roll out the dough so it isn't so sticky.
1 package 8 oz. cream cheese low fat is fine, do not get fat free
1/3 cup of white sugar or splenda
Assorted Fresh Fruit of your choice. (I think Strawberries, grapes and granny smith apples are best on this pizza)

Instructions:

Roll out sugar cookie dough on Large flat Stone until it is within 1 inch of the edge. Bake at 350 degrees or until very lightly golden brown. Watch it closely as it tends to get too hard quickly if you overbake.

Cool cookie completely.

Mix together cream cheese and sugar or sugar substitute

Spread the cream cheese mixture on top of cooled cookie.

Top with fresh fruit of your choice.

Cook's tips: If you aren't going to be eating the entire thing in one sitting, then save the frosting seperate from the cookie and only frost your piece of cookie before you eat it. This keeps the cookie crust from getting soggy like the fruit pizzas in the grocery stores.

For parties I have tried everything on this cookie from mandarian oranges in a can to fresh kiwis and bananas. All fruit is awesome. And try designs with the fruit to spell out stuff on special occasions like "Happy Birthday" written in blueberries etc.

For fruits that turn brown quickly when cut, soak them in Sprite for just a second then top them on the dessert. They won't turn brown. It's amazing!

Chocolate Rolo Cookies

Jen & Adrianne make these all the time. Moist, full of caramel and easy to make!

1 pkg Devil’s Food Cake Mix

1/3 cup oil

2 eggs

1 pkg Rolo candy

Mix the cake mix, oil and eggs together (do not use electric beater). Take about a teaspoon of the batter and make into a ball. Flatten ball and then wrap the batter around 1 Rolo and roll into ball. Place on greased cookie tray and bake at 350 F. for 8-10 minutes. Do not over bake.

Jen’s note: I think it makes about 30-40, depending on how big you make them. I like to make them small. I think I usually cook them a little longer than 10 minutes. I take them out before they look done, then let them sit on a pan for a few minutes.