Cream butter or margarine and sugars until fluffy. Beat in eggs and vanilla. In separate bowl, stir together dry ingredients – flour, cocoa, baking soda and salt. Then stir dry into wet ingredients until combined. Add chips and combine well. Drop by spoonfuls onto ungreased cookie sheet and bake at 350* for about 10 minutes, or just until the tops appears dry. The middle will still be moist. Let sit for a minute or two after removing from the oven, just until you can transfer them to the cooling rack without them falling apart. Cool. Store in air-tight container to keep soft and chewy.

Substitute regular chocolate chips, carob chips, raisins, dried cranberries, or nuts, as you like.

Cream butter and sugar until fluffy. Use an electric mixer if you like. Beat in eggs and vanilla. Mix flour and salt in separate bowl and then add a portion at a time to the creamed mixture, stirring well.

Using a cookie press or pastry bag with a large star tip, squeeze out cookies onto ungreased sheet.

Bake at 375*F for 8 – 10 minutes, just until set, not browned. Allow to cool for about 10 minutes before removing from sheet.

When cool, sprinkle with powdered sugar using a sifter or small wire strainer. Store in sealed container.

1 1/2 cups all-purpose flour
3 Tbsp. cocoa powder
3 Tbsp. corn starch or potato starch
1 1/2 tsp baking powder
1 tsp baking soda (I think you could reduce this to 1/2 tsp or even try omitting it altogether)
1/2 tsp salt

3/4 cup milk
2 Tbsp molasses (or honey or corn syrup)
1 tsp vanilla

1/2 cup butter
1/2 cup sugar (superfine granulated is best)
1/2 cup brown sugar, packed
1 egg

Line two large baking pans with parchment paper, or grease and flour lightly. Preheat oven to 350*F.

Whisk together dry ingredients until well combined. In separate bowl, or pyrex measuring cup, stir together milk, molasses and vanilla. In another mixing bowl, beat butter and sugar for about 3 minutes on medium speed until light and fluffy. (Can also beat by hand). Add egg and beat in.

On low speed (or by hand), add dry and wet ingredients alternately to creamed mixture, in about 3 or 4 additions each, scraping sides. Don’t overmix, just until well combined. Finally, beat about 20 seconds on medium.

Using 1/4 cup measuring cup, scoop out batter onto prepared pans, with generous spacing. These really spread out! You might need to use your pans twice, baking in two batches. You should get 12 big cookie/cakes.

Bake for 15 minutes. Check, and if still wet-looking on top, bake two more minutes. Remove from oven, let cool for a bit, and then carefully remove with a spatula and turn upside down, ready to spread the frosting.

Make Seven Minute Frosting and spread half of the cookies generously with frosting. Top with the other half of the cookies. Makes 6 Whoopie Pies. Wrap in plastic wrap to store.

1 – 13×9 family size box (1lb 3.9oz) fudge brownies (eg. Betty Crocker Dark Chocolate)
2 eggs (or 3 if you want a more cake-like brownie)
1/2 cup oil
1/4 cup water

11-14 oz bag caramels, unwrapped
1/2 cup cream or evaporated milk (may reduce to 1/3 cup)

broken or chopped walnuts or pecans, about 1 cup
semi-sweet chocolate chips, about 1 1/2 cups (or use 3/4 cup white chocolate chips in center layer and 3/4 cup semi-sweet chocolate chips on top)

1. Grease a nonstick metal 9 x 13 pan, or line with aluminum foil or parchment paper and then grease well. Preheat oven to 350*F.

2. Prepare brownie mix according to directions (for Betty Crocker mix mentioned, ingredients are listed). Spread approximately half of batter across bottom of pan.

3. Heat caramels and cream over low heat in saucepan, stirring until melted.
OR
In the microwave in a microwave-safe glass container (such as a 2-cup pyrex measuring cup) heat for 1 1/2 to 2 minutes until caramels begin to melt. Stir until smooth. You may need to heat an additional 30 to 60 seconds, about 30 seconds at a time, but don’t overcook! When melted, pour over layer of brownie batter and spread gently to cover.

4. Sprinkle nuts over caramel. Then about 3/4 cup of chocolate chips (a couple handfuls).

5. Pour and spread over the remaining brownie batter. Drizzle slowly over entire pan and then spread carefully to fill in holes with a spatula.

6. Sprinkle on more chocolate chips. (You can also add these about 5 minutes before brownies are done.)

7. Bake in 350*F oven for about 30 – 35 minutes, until center is set (Press gently with fingertip in center of brownies. If top springs back, it is done. Or insert a toothpick and check for raw batter.)

8. Allow to cool until you can handle them, then cut into squares using a plastic knife. (Brownies do not stick as badly to a plastic knife as to a metal one. You could also try greasing your knife.) If using aluminum foil or parchment paper, you may want to remove the entire thing from the pan and peel away the foil or paper from the sides before cutting into squares.

Variations and Substitutions:
Of course you may also use your favorite made-from-scratch brownies instead of a box mix.
Or make blonde brownies and reserve a little of the caramel mixture to drizzle on top.
Or use a box of German chocolate cake mix, but in this case, instead of the usual way, make the cake mix with 1/3 cup evaporated milk (or cream) and 3/4 cup melted margarine or butter instead. And bake the first layer for about 8 minutes, then remove from oven and add layer of caramel, chocolate chips, and second layer of batter.

Here I made the oatmeal variation, used whole wheat flour, and substituted butter and margarine for the shortening.

Alta’s Chocolate Chip Cookies

1 cup shortening
1 cup white sugar
1/2 cup brown sugar
2 eggs
2 tsp vanilla

2 cups flour
1 tsp baking soda
1 tsp salt
1 cup nuts
1 – 12oz pkg semi-sweet chocolate chips

Cream shortening and sugars. Beat in eggs and vanilla. Add flour, baking soda and salt and mix well. Add nuts and chocolate chips and combine until well blended. Drop by spoonfuls onto greased cookie sheets and bake at 375*F for 8-10 min.

Oatmeal Variation:
Use 1 2/3 cups flour. Add 2 cups quick oats with the chocolate chips.

Notes: If using whole wheat flour, I suggest reducing the amount slightly.

Nicely browned, crispy on the outside, chewy on the inside. Don’t overbake or they will be crispy all the way through!

Crispy Oatmeal Cookies

1/3 cup butter, margarine or combination
(I use a combination eg. about 3 Tbsp margarine and 2 Tbsp butter)
scant 1/2 cup canola oil
3/4 cup moist brown sugar, packed
3/4 cup white (granulated) sugar
1 – 2 tsp vanilla
1 large egg
2 cups quick oats
1 1/4 – 1 1/3 cups whole wheat flour
1 tsp baking soda
1/2 tsp salt
2 handfuls raisins
2 handfuls chocolate chips
(or about 1/2 cup each)

Mix butter, margarine, oil and sugars. Stir in vanilla. Beat in egg. Add dry ingredients and then stir all together. Dough will be too stiff to drop from a spoon easily. Shape dough into balls about the size of a large walnut or a little bigger and place on greased cookie sheet. Bake at 350*F for about 10-12 minutes or just until set.

Remember: 1/3 cup is equal to about 5 Tbsp + 1 tsp; 1/2 cup is equal to 8 Tbsp.

Note: You may scratch your head at my frequent practice of combining oils and fats. My thinking is that each one brings its own unique characteristics to the table. Margarine does not exactly duplicate butter; oils vs. solid fats behave differently; oils are generally considered healthier than solid fats.
In this recipe, the ratio of solid fats to oil is almost equal with there being a little more oil used. You may find your own favorite combination.

Chocolate Chip Oatmeal Cookies – made with canola oil

1/2 cup canola oil
3 Tbsp. butter, softened
3/4 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 tsp. vanilla

1 cup whole wheat flour
1 cup all-purpose flour
1 cup quick oats
1/2 tsp. baking soda
3/4 – 1 tsp. salt
1 cup chocolate chips

Stir together oil, butter and sugars and beat. Beat in eggs. Add vanilla and stir in. Add flours, quick oats, baking soda and salt. Stir until well combined. Add chocolate chips and stir in.

Drop by spoonfuls on ungreased or lightly greased cookie sheet and bake for about 10 minutes at 350*F, just until set. Store in covered container.

Notes: These cookies will not brown overly much by the time they are done because of the use of mostly oil (instead of butter) and not too much baking soda, both of which increase browning. I used not quite 3/4 tsp. salt in my batch, and though they were good, they could use a smidge more, according to my taste buds. (Since canola oil is used primarily instead of regular salted butter, the salt content is a little lower than usual.) I kept some butter in the recipe to keep a little of that buttery taste, but you could also make these with all vegetable oil (or all butter). And although I used half whole wheat flour and half unbleached, you could use all whole wheat (or all unbleached for that matter!).

Extra Rich and Tender Chocolate Chip Cookies

1/2 cup unsalted butter, softened
1/4 cup brown sugar, firmly packed
1/4 cup white sugar
1 egg
1 1/4 cup all-purpose flour
1/8 tsp baking soda
1 cup chocolate chips
1 1/2 cups chopped nuts (optional – I didn’t add these)

Cream butter and sugars. Beat well. Beat in egg. Combine flour and baking soda and add. Mix well. Stir in chocolate chips.
Drop by small spoonfuls onto ungreased cookie sheets and bake at 375*F for about 11-12 minutes until set.

Butterscotch Brownies

1/4 cup butter, melted (or shortening)
1 cup brown sugar
1 egg
1 tsp vanilla
3/4 cup flour (can increase to 1 cup for a slightly less gooey version)
1 tsp baking powder
pinch salt
1/2 cup nuts, chopped or pieces (opt)
handful chocolate chips (opt)

Melt butter in microwave (or over low heat on the stove). Mix in brown sugar, egg and vanilla. Stir in flour, baking powder, small pinch salt, and (optional) nuts or chocolate chips, or sprinkle on top.
Bake in greased 8×8 pan at 350*F for about 25 minutes. Cut in squares while still warm.

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P.S. I made these again the next week for my book club. Unfortunately, after a good evening of discussion, I forgot the pan on the top of the car as I drove away… So long, my poor Anchor Hocking 8 x 8 …. I shall miss thee. Reminder to self: never, ever leave something on top of the car. If you’ve got to set it somewhere, it’s much better to put it on the ground – at least it’s got a better chance of staying in one piece!

You can make rolled cookies, thumbprint cookies, sandwich cookies, or ball/drop cookies.

Basic Icebox Cookie Dough
1 cup butter, softened
3/4 cup sugar (superfine is considered best for cookies; may increase to 1 cup or substitute other sweetener)
1 egg yolk, lightly beaten (may substitute a whole egg – increase the flour as necessary)
2 tsp. vanilla extract (may decrease to 1 tsp. or substitute other flavoring)
2 1/2 cups (sifted) all-purpose flour (approximate – adjust according to other additions)
pinch salt
optional: 1 tsp. baking powder (leavening is optional; may substitute 1/4 – 1/2 tsp. baking soda if there is an acidic ingredient it can react with)

Cream butter and sugar. Beat in egg and vanilla. Sift together flour and salt (and optional leavener) and stir in. Mix until thoroughly combined. Shape into balls, flatten slightly onto ungreased or non-stick cookie sheets (or sheets lined with baking parchment). Bake at 375*F for about 10 – 12 minutes, or until edges are a light golden brown.

The dough can be shaped in different ways: rolled or scooped into balls, thumb-printed, or flattened; chilled, rolled (between sheets of wax paper, or on a floured surface), and cut into shapes; or rolled into logs, covered in wax paper, chilled, and then sliced into round cookies.

Use your imagination as to what to put into these cookies. The rule of thumb is to put moist with moist, dry with dry, and add chips, nuts, dried fruits and the like, last of all. For example, sift cocoa with the flour before adding, and put liquid flavorings or pastes in with the butter and sugar, or add with the egg yolk.

Chocolate – cocoa; bittersweet, semi-sweet, milk or white chocolate chips or chunks; chocolate bars or baking bars, chopped or grated, etc.
Nuts – walnut, pecan, almond, cashew, macadamia, pistachio, hazelnut, peanut, peanut butter, pine nuts, etc.
Seeds – sesame, poppy, pomegranate, melon, sunflower, fennel, etc.
Dried Fruit – apple, apricot, cranberries, cherries, blueberries, currants, raisins, dates, figs, pineapple, mango, coconut, ginger (preserved), papaya, pear, peach, prunes/plums, banana, etc.
Fresh or Cooked Fruit, Vegetables or Juice - banana, berries, cranberries, grated citrus rind, juice, passion fruit, mango, pineapple, apple (grated or chopped), applesauce, carrots (grated, or cooked and mashed), pumpkin (cooked and mashed, or canned), etc.
Candied Fruit – cherries, peel, mixed fruit, ginger, etc.
Spices – cinnamon, allspice, ginger, nutmeg, cloves, saffron, apple pie spice, etc.
Herbs, Teas (leaves or infusions) and Coffee – fennel (seeds), angelica (fresh), chamomile, green tea, peppermint, mint, lavender, jasmine tea, apple mint, coffee, etc.
Instant Drink Mixes – instant latte and cappuccino, instant cocoa, etc.
Candy and Sweet Toppings – marshmallows, caramels, thin mints, gum drops, jelly beans, sprinkles, nonpareils, colored or flavored sugar, jelly fruit slices, etc.
Flavorings and Extracts - vanilla, peppermint, almond, orange flower water, rose water, lemon or orange extract, strawberry, banana or other fruit flavoring, grenadine, brandy, tequila, rum, amaretto, etc.
Frostings, Fillings and Spreads - cream cheese, jams, jellies, marmalades, preserves, chocolate & hazelnut spread (eg. Nutella), heavy cream (for making whipped cream or ganache), pudding mix, etc.
Basic Ingredients – substitute or add: granulated sugar, confectioners sugar, brown sugar, turbinado sugar, other dry sweeteners, rolled oats, oat flour, rye flour, whole wheat flour, dry breakfast cereals, etc.
Syrups and Liquid Sweeteners – molasses, maple syrup, corn syrup, honey, berry syrups, pancake syrup, agave syrup, etc.

You can use many creative flavor combinations with other favorite basic cookie doughs, as well, such as a chocolate chip or oatmeal drop style cookie, or a sugar cookie dough.