Tooele Transcript Bulletin – News in Tooele, Utah

March 1, 2005
Keeping cookie jar filled is a challenge

Cookies are delightful. They are crisp or chewy, frosted or plain, filled or solid, nutty or not. It doesn’t matter. Cookies are always a good treat. They are easy to eat. Just pick up and bite in. Add a glass of milk and they are heavenly.

If you don’t think so, just ask most children. To them, cookies are one of the key food groups. Here are a few ideas to fill your cookie jar. Filling it up is not hard. Keeping it filled could be the challenge.

Chocolate Chip Applesauce Cookies

 3/4 cup applesauce (or substitute 3 tablespoons oil for 3 tablespoons applesauce)

1 cup brown sugar (packed)

1/4 cup white sugar

1 egg or egg substitute

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons vanilla

2 1/4 cup flour

1/2 cup oatmeal

1/ cup chocolate chips

1/2 cup coconut (optional)

Cream sugars and eggs together. Add applesauce. Stir in vanilla. Sift flour, baking soda and salt into egg mixture. Beat in the oatmeal and chocolate chips. Add coconut.

Drop on cookie sheet sprayed with no-stick cooking spray in spoonfuls. Bake 8-10 minutes until golden brown at 350 degrees.

Old Fashioned Soft Sugar Cookies

4 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

3 eggs

1 cup shortening

2 cups sugar

1 teaspoon baking soda

1 cup buttermilk

1 tablespoon vanilla

Sift flour, baking powder and salt, set aside. Cream eggs, shortening, vanilla and sugar. Stir baking soda into buttermilk and add to the egg mixture. Stir in flour mixture. Drop by teaspoonfuls onto greased cookie sheet. Cook 12 to 15 minutes at 400 degrees.

Peanut Butter Logs

1 1/2 cups chunky or smooth style peanut butter

1 1/4 cups sifted confectioner’s sugar

3 cups rice cereal, crisp or puffed type.

Chopped peanuts (optional)

Put peanut butter in the mixing bowl.

Measure sugar into the sifter; sift sugar into the bowl with peanut butter. Mix.

Add cereal, crushing lightly with a spoon Shape into three logs. Pat peanuts over log, if desired.

Wrap in foil or plastic wrap. Refrigerate.

Chocolate Marshmallow Cookies

 1/2 cup shortening

3/4 cup sugar

2 eggs

3/4 cup flour

1/4 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons cocoa

1 teaspoon vanilla

3/4 cup nuts (optional)

Cream together shortening, sugar and eggs. Sift dry ingredients and add to creamed mixture. Mix well and add vanilla and nuts if desired. Spread on cookie sheet and bake for 25 to 30 minutes at 350 degrees.

Remove from oven. Cover with marshmallows and return to oven for three minutes (do not overbake). Cut marshmallows in half.

Remove and flatten marshmallows, frost and swirl while hot.


1/2 cup brown sugar

2 tablespoons cocoa

1/4 cup water

2 tablespoons butter

1/2 package (6 oz) butterscotch drops (optional)

Boil three minutes and thicken with powdered sugar.

Pineapple Raisin Cookies

 (Makes 4 dozen cookies)

1 cup brown sugar

1/2 cup soft butter

1 egg beaten

1 teaspoon vanilla

1/2 cup walnuts

1/2 cup raisins

2 cups sifted flour

1 tablespoons baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

3/4 cup crushed pineapple

Beat together sugar, butter, egg and vanilla until fluffy. Add raisins and pineapple. Sift in flour with baking powder, soda and salt; mix well. Stir in nuts. Drop by spoonfuls 2 inches apart on greased cookie sheet. Bake in a 375 degree oven for 12 to 15 minutes.

Swedish Oatmeal Cookies

 2/3 cup butter or margarine

3 cups rolled oatmeal

1/2 cup sugar

1 egg beaten

1 teaspoon almond extract

Save out 1 tablespoon butter to grease the cookie sheet. Using fingers, knead all ingredients together in a solid mass. Flatten onto cookie sheet. Bake at 350 degrees until lightly browned. Cut into squares to serve.

Chocolate Walnut Yummies

 (Makes 3 dozen)

1 4-ounce package chocolate pudding mix (dry)

2 cups biscuit mix

1/2 cup sugar

1 slightly beaten egg

1/3 cup milk

1/4 cup butter (melted)

1 teaspoon vanilla

1 1/3 cups flaked coconut

Walnut halves


Combine pudding mix, biscuit mix and sugar. Beat in egg, milk, butter and vanilla. Stir in coconut. Drop by rounded spoonfuls on an ungreased cookie sheet.

Bake in a 350 degree oven for 11 to 13 minutes.

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