Molasses Cookies
4 cups flour
4 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon ginger
1-1/2 cups vegetable oil
2 cups sugar
1/2 cup molasses
2 eggs
Stir together the dry ingredients in a bowl. Add the liquid ingredients and mix together. Chill the dough. Scoop into balls and roll them in sugar. Bake at 350 for 10-12 minutes. Allow room on the pan for the cookies to spread, as the dough balls will flatten out.
Cinnamon rolls
7-1/2 teaspoons(3 packs) dry yeast
1/2 cup, less 1 teaspoon, sugar
1 teaspoon salt
3/4 cup warm water
1 egg
10 teaspoons buttermilk(that’s 3 tablespoon and 1 teaspoon)
1 teaspoon vanilla
3 tablespoons softened butter
18-1/8 ounces flour(2-1/2 cups plus 1 tablespoon)
Stir together first four ingredients and allow to proof for five minutes. Stir in the next three ingredients. Add butter and flour and knead into a smooth dough. I use a heavy duty mixer and a dough hook, but if you don’t have those it can be done the old fashioned way, by hand.
Cover the dough and let rest for at least forty-five minutes. Roll dough on a floured surface into a thin rectangle about thirty to thirty-three inches wide. Spread with 6-1/4 ounces softened butter, and 7-1/4 ounces brown sugar. Sprinkle cinnamon over all, roll dough up from long end and cut. Recipe yields about twenty-two rolls. Allow cut rolls to proof for about forty five minutes, bake at 350 degrees until golden brown
If you have any questions about the measurements feel free to ask. Some look odd because I’ve cut the amounts way down from the larger weights or measurements I do at work.
This is probably the recipe I am asked for most: healthy breakfast bars. This is why they are magic to me: I use sweetener and low fat butter, so in that sense they are not too bad. But they weigh an absolute ton and they are great for on-the-go breakfast. Eating one of these is the difference for me in being able to make the rational decision later on to eat an apple, rather than eating 5 doughnuts. I make a tray on Sunday to last the whole week for both of us.
The amounts are for my tray, so you might have to play around. I made the recipe myself, so excuse the funny amounts, it’s just literally the way I do it.
**Healthy Breakfast Bars
**
1 + 1/4 cup sweetener (or sugar, of you want)
1/2 + 1/3 cup (low fat) butter
2 eggs
1 + 1/2 cup SR flour (I think in the US you usually add baking powder separately?)
3 cups oats (I use muesli)
1 cup raisins
1 cup (at least) mixed nuts
vanilla, cinnamon, salt, large blob peanut butter, nutmeg etc
Just mix it all together with a spoon, add the oats, nuts and raisins last.
Blob it into a tin. (I fill up my whole tin*, then carve when they come out, but obviously I know it fits exactly. You could also make blobs.)
I do them at least half a finger deep.
Oven to about 200C/290f for about 20 mins (tbh I’m not exactly sure, I just take them out when very slightly brown).
There is plenty of opportunity for variation. A summery one I like is adding lime rind + juice and coconut. Wintery is cranberries and cinnamon. You can add banana, or substitute 1 egg with mashed banana. I also add bran when I have it lying around. Bear in mind they aren’t really cookies, they are breakfast bars: they weigh a ton and aren’t too sweet. You could make them into a cookie version by doing blobs and using more sugar & flour and less muesli, I suppose.
*Bear in mind with the picture that these are the week’s remnants, certainly not looking their finest 
I’ve tried the chocolate-coffee-walnut and the almond-chocolate cookies in this blog post, and they really are to die for. Not just for Christmas, either. Linkety link
I started making these when I was eleven. I’m still making them 30 years later. 
Simplest and tastiest cookie you’ll ever make.
Magic Cookie Bars
1/2 cup butter or margarine, melted (thats 1 stick)
1 1/2 cups graham cracker crumbs
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped nuts
Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.btw, Magic Cookie Bars freeze really well. I always cut mine small and freeze them. They are pretty rich and I prefer small portions.
This sounds like one of those yummy church-lady desserts from my childhood. 
These are almost exactly like the ones that Grosie used to make! My mom’s version were cut-outs rather than rolled into balls. They’re awesome with coffee.
Here’s my Spritz cookie recipe, it’s actually from an old Betty Crocker cookbook.
1 cup stick butter, softened
1/2 cup sugar
2 1/4 cups all purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1 egg
food coloring
Preheat oven to 400F
Mix butter and sugar in large bowl, stir in remaining ingredients.
(My notes: you must use real butter, and the butter must be at room temperature, or else the cookies don’t come out right. Also, it’s easier to use your hands to combine the butter/sugar mixture and the flour.)
Divide the dough into as many sections as you want different colors of cookies. Tint the dough to the desired colors with the food coloring.
Place dough into cookie press, form desired shapes on ungreased cookie sheet.
(My notes: divide the dough into quarters, tint each a different color. Place small chunks of each color into cookie press at same time, gives the cookies a neat marbled appearance.)
Bake 6-9 minutes until set but not brown. Immediately remove from cookie sheet to wire rack to cool.
Not a cookie recipe, but I don’t think faithfool will mind, and it’s SO easy
Sausage-cheese Balls
Take equal amounts, by weight, of grated cheese, uncooked sausage, and all-purpose baking mix(Bisquik or any generic)
Knead these ingredients into a smooth dough. Scoop out into small balls(stop laughing!) and bake at 350 degrees until lightly browned.
They are an excellent snack food, and the best thing about them is that one can vary the flavor by varying the type of cheese or sausage. Want them hot? Spicy cheddar and hot sausage. Want them mild? Provolone and mild sausage.
You can freeze the baked balls( I*** said*** stop laughing!) and have them ready for unexpected guests. Take out of freezer, warm in oven, and serve.
Nope, I don’t mind! The more recipes of everything, the better. Plus, sausage balls. Mmm.
For some extra zing, add marijuana to any of these recipes. But only if you’re in Colorado, of course.
This is the cookie that has been requested the most from me (I think I’ve posted a link here before):
Caramel Chocolate Shortbread
1/2 c salted butter
2 c flour
1/2 c brown sugar
3/4 c salted butter
1/2 c brown sugar
3 T light corn syrup
1 can sweetened condensed milk
1 1/4 c chocolate chips
Pulse first three ingredients in a food processor until the butter is fully worked into the flour. Dump out into a 9x13 pan and press firmly and evenly into the pan. Bake at 350 degrees for 20-25 minutes, or until light golden brown. Meanwhile, mix the next four ingredients in a 3 qt sauce pan. Stir over medium heat until the butter is melted and the candy is smooth. Turn the heat down a notch or so and continuously stir until the candy comes to a full rolling boil. Boil while stirring for 6-8 minutes, until the caramel is very thick. Pour out onto the baked shortbread layer. Let cool for 5-10 minutes and then cool in the refrigerator until the caramel is firm. Melt the chocolate chips and spread over the caramel layer. Refrigerate again until the chocolate is firm. Let rest at room temperature for another hour before cutting. Cut into 48 squares.
Now if you want a great home made brownie, this is the Hershey’s cocoa brownie:
Our Favorite Fudgey Brownies
1 cup melted butter
2 cups sugar
3/4 c cocoa
2 t vanilla
4 eggs
1 cup flour
1/2 t baking powder
1/4 t salt
Combine melted butter, sugar, and cocoa powder. Stir in the eggs and vanilla making sure the eggs are thoroughly mixed in. Fold in flour, salt and baking powder. If you are picky you can sift your flour, salt and baking powder together before you add them to the batter, but I never do and my brownies always come out perfect. Just dump in the flour first; then put the salt and baking powder on top of the flour. They’ll all stir in just fine. When the flour is mixed in, pour the batter out into a greased 9x13 pan. Bake at 350 degrees for 30-35 minutes. Let them cool for about 10 minutes before you attempt to cut.
And finally, a homemade Oreo that’s actually crispy and not some crap “cake mix cookie” with frosting. I changed up a few things with a Martha Stewart recipe to get this one:
Chocolate Sandwich Cookies:
1/2 c butter
1/2 c sugar
1 large egg
1 cup cocoa powder (yes. 1 full cup)
1/2 c + 2 T flour
Cream the butter and sugar. Add in the egg. Mix in the cocoa powder and flour. Divide the dough in half and wrap each in plastic wrap. Refrigerate the dough for one hour.
Preheat oven to 350 degrees. Using powdered sugar on the counter to prevent sticking, roll out dough to 1/8" thickness. Cut with 2" cookie cutter and place 1/2" apart on cookie sheets. Bake until you smell the chocolate, aprox. 12 minutes.
I do suggest you use parchment paper on your cookie sheets because these have a tendency to stick quite badly.
I used a basic American butter cream to frost the centers. You could also use a nice ganache (Martha used ganache with mint extract), or jam, or cream cheese frosting in your cookies.
Similar idea to one of my sister’s wonderful recipes:
Toffee bars
1 cup butter (I wouldn’t substitute)
1 cup brown sugar (I like dark brown, if you have it)
1 tsp vanilla
1 egg yolk
2 cups flour
1/4 tsp salt
Chocolate chips, bars, or preferred chocolate
Nuts (optional)
Cream butter and sugar. Add vanilla, egg, and salt. Flour last.
Ungreased 13x9 pan, 350 degree oven, ~20-25 mins, until golden and still soft.
Melt about 1/2 bag choc chips, or Hershey bars,or similar choc on top, and then add about 1 cup chopped nuts if you like.
OMG Miss Woodhouse I am so going to try that recipe! It looks divine, and Oreos are a major weakness of mine. Mmmm, mint extract in the frosting.
I forgot to transfer over my low-class Cinnamon Crack Buns (really more of a fruit dumpling) from the other thread:
You need a 9 x 13 pan, a sauce pan, a stovetop, and an oven preheated to 350.
2 cans of crescent rolls (I told you it was low class, and you ain’t seen nothin’ yet)
2 apples or peaches (slightly before ripe seems to work best)
1 stick of butter (the original recipe wanted 2 sticks. It was too much)
2/3 cup of dark brown sugar (original recipe was over a cup and I think it was white sugar. It was too much sugar and needed the punch of brown)
pinch of salt
1 tsp vanilla (I usually use a little more)
1 can of Mountain Dew, Sprite, 7-up, or pineapple pop/soda/soft drink
cinnamon
more sugar (optional, see the instructions)
Melt the brown sugar and butter in a sauce pan with the vanilla and salt. Stir and cook until it bubbles and thickens.
Slice the fruit into 8 wedges each. Dredge each slice in cinnamon and (optional) sugar. Roll each slice in one triangle of crescent roll. Arrange 8 rolls along one long side of the pan and the other along the other long side, leaving a little bit of a gap between the rolls and the edges of the pan.
Top the dumplings with cinnamon. Pour the bubbling butter/sugar mixture over the top of the dumplings.
Pour the pop along the edges of the dumplings and down the open space in the middle.
Bake until the tops are firm and kind of hollow sounding. Serve warm if you can. Drizzle the tops or the plate with more of the sauce.
They are flaky, gooey, addicting goodness. Too sweet for me to eat many, but if you like fruit desserts, they are incredibly easy.
I made these at Christmas, and they were a big hit:
Brown Sugar Oatmeal Coconut Chewies
1 cup butter, slightly softened
1 1/4 cup brown sugar, packed
3/4 cup sugar
2 tsp vanilla extract
2 eggs
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/4 cups all purpose flour
1 cup quick cooking oats
1 1/2 cup shredded, sweetened coconut
Cream butter and sugars, then add eggs one at a time, beating well. Mix in the rest of the ingredients. Drop by teaspoon onto parchment papered baking sheet. Bake at 350 for 8 minutes, until edges are just lightly brown. Cookies stay chewy. Yum.
Here is my favorite cookie recipe. I got this unusual butter cookie recipe from the newspaper about 35 years ago. They’re as light as air and very buttery and just dissolve in your mouth. I loved them so much that I served them at a pastry shop back when I was a pastry chef. They were extremely popular. They’re incredibly simple, but pretty much require an electric mixer as you have to beat the butter and sugar for 15 minutes. I don’t add the nuts, but if you do, use walnuts or pecans; don’t bother with almonds as they have little flavor and are too hard in contrast with the delicate cookie. Be careful not to overbake them: they should be very pale golden when done. Using parchment paper on the pans helps keep the bottoms from overcooking. They don’t spread much while cooking so you can place them pretty close together on the pan.
Puff Cookies
Yield: about 5 dozen
1 cup (2 sticks) butter, softened
¾ cup sugar
1 tsp baking soda
1½ cups flour
½ cups chopped nuts (walnuts, pecans, or almonds) [optional]
Note: If you want to make variations, or more attractive cookies, you could add decorations, such as a piece of candied cherry pressed into the top of each unbaked cookie, or your favorite chocolate glaze spread on the top of each baked cookie.
I can attest to the rave factor of Robot Arm’s cookies, as can most of the people in my office. Even the raisin haters loved them. The boss said they were like cookies made from crack.
This recipe has been hardwired into my DNA since childhood. I give you:
COWBOY COOKIES
Mix, in order
1c white sugar
1c brown sugar
1c shortening
2 eggs
1tsp salt
1tsp baking soda
1tsp baking powder
1tsp-1Tbsp real vanilla extract
1tsp fresh grated nutmeg
(1c chopped nuts optional)
1-2c chocolate chips
1 1/2c flour
3c oats
Drop by tsp or Tbsp onto no-stick pan, bake at 350’F until slightly brown, remove to wire rack to cool. Eat as soon as you dare.