Chocolate Lovers Chunk Cookies

Submitted by Marie Burke

Drive to Smith's Marketplace. Get out of the car. Go to the gourmet cookie area. Pay for the cookies. Drive home. Arrange cookies on a platter. Do not wash baking pans and bowl. Kitchen is clean. Enjoy!

Vanishing Oatmeal Raisin Cookies

Submitted by Becky Curtis

1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)1 cup raisins

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

• Prep Time: 20 min
• Cook Time Time: 08 min

Variations

Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS. VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

Yield

4 DOZEN

Low Fat Oatmeal Cookies

Submitted by Janae Pickett

1 cup flour

1 ts. baking powder

1/2 ts. baking soda

1/2 ts. salt

2 tb. shortening

1/4 c. applesauce

1/2 c. sugar

1/2 c. brown sugar

1 egg

1 ts. vanilla

1 1/3 c. oats

1/2 c chocolate chips

Preheat oven to 375 degrees. Lightly spray cookie sheet with non stick spray. In large bowl, mix flour, baking powder, baking soda and salt. In a separate bowl, whisk together shortening, applesauce, sugars, egg and vanilla until shortening breaks into pea sized pieces. Add flour mixture to applesauce mixture. Mix well. Fold in oats and chocolate chips. Drop rounded tsp onto cookie sheet 2" apart. Bakes for 10 to 12 minutes. Remove from oven and cool on cookie sheet for 5 minutes.

Chocolate Dipped Macaroons

Submitted by Pat Todd
from www.weightwatchers.com

3 large egg whites
2/3 cup sugar
1 1/2 tsp vanilla extract
2 1/2 cups packaged unsweetened, shredded coconut
3 oz. bittersweet chocolate, chopped into small bits

Preheat oven to 350 degrees F. Line one or two large cookie sheets with parchment paper.

In a large bowl, whisk whites with sugar. Add vanilla and coconut; stir to combine.

Scoop up a level tablespoon of batter and form into a ball with your hands; repeat with remaining batter. Place each ball about 1-inch apart on prepared cookie sheets.

Bake until tops just to turn light tan, about 15 to 18 minutes. Remove cookies to a cooling rack for about 30 minutes.

Place chocolate in a double broiler or heavy pot; melt over low heat, stirring occasionally (do not allow to burn). Keep chocolate warm and pliable as you dip tops of the cookies into chocolate. Place dipped cookies on a metal tray evenly spread apart so they're not touching; freeze until chocolate sets, about 20 to 30 minutes. Yields 1 cookie per serving.

Serves: 32

Gluten-free Chocolate Chip Cookies

Dry Ingredients
1 1/4 cups white rice flour
1/2 cup sweet rice flour
1/4 cup corn starch
1 tsp. baking soda
1/2 tsp. salt

Wet Ingredients
3/4 cup butter, softened
1/4 cup granulated sugar
3/4 cup Dark brown sugar
2 large eggs
2 tbsp. vanilla extract
1 - 12 oz. bag chocolate chips

Preheat oven to 350 degrees F. and line 2 cook sheets with parchment paper. (It will be your new best friend.) Cream butter, sugar, and brown sugar about 1 minute on medium speed with hand held mixer. Add eggs, 1 at a time mixing well after each addition. Add dry ingredients and vanilla; mix until a dough forms. Stir in chocolate chips with a wooden spoon. Drop by rounded tablespoons of dough onto cookie sheets, about 2" apart.

Bake 10 to 12 minutes or until golden brown.

Remove and place pan on wire rack to cool, 3 to 5 minutes, then transfer cookies directly to rack to cool completely. Store cookies in an airtight container.