Pumpkin Chocolate Chip Cookies

 THEY ARE ONLY 45 CALORIES!!!!!!!!

Pumpkin Chocolate Chip Cookies

1c. canned pureed pumpkin

1c. xylitol, sugar substitute, or just sugar!

1 large egg

1 tbsp. vanilla

1/2c. unsweetened applesauce

2c. oat flour ( w.w. is good too, a little grainier though)

2 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

1 tsp. baking soda

1 tsp. milk

2 c. milk chocolate chips*

Blend first 5 ingredients together in a large mixing bowl. In a separate bowl, combine your dry ingredients except baking soda. Sift together. Combine baking soda and milk in a small bowl until dissolved. Add baking soda mixture to wet ingredients. Add dry ingredients to wet ingredients, mixing well. Add chocolate chips. Drop small rounded spoonfuls (about the size of a small dinner spoon) of dough onto a greased cookie sheet. Bake at 375 for 8-10 minutes. ENJOY!

This recipe yields about 50 smallish cookies made from a 1-inch heaping cookie scoop.

These are delicious right out of the oven, and you probably won't make it to this point, BUT if you have left overs I suggest storing them in an air tight container in the fridge. That way they don't get soggy.

 I calculated my nutritional data on nutritiondata.self.com

* I used 1 cup of chocolate chips, I felt like 2 cups were too much!
This is a recipe I got my sister in law posted on our blog http://healthconsciousmommas.blogspot.com/

Monster Cookies

1c margerine/butter
6 eggs

3 cups peanut butter (1 lb)

1 1/2 tsp vanilla

4 tsp baking soda

1 lb brown sugar (2 1/2 cups)

2 cups white sugar

9 cups quick oats

2 cups chocolate chips

1/2 lb M&M's

Use beater to mix ingredients up to and including the white sugar. Pour batter into large bowl and add oats, chocolate chips, and M&M's. Use 1/4 cup measuring cup to measure dough, 6 cookies per sheet.

Bake at 350 degrees for 10-12 minutes. Do NOT overbake

This is a very large recipe I like to 1/2 it when I am only cooking for my small family. Very gooey and delicious and a favorite in our extended family.

-Katie Beck

Funfetti Cookies

Ingredients:

- 1 package of Pillsbury Funfetti Cake mix

- 1/3 C. oil

- 2 eggs

Directions:

- Mix ingredients until blended.

- Bake at 375 degrees for 8-10 minutes.

*Nikki Anderson*

Chocolate Cookies

Ingredients:

- 1 chocolate cake mix

- 2 eggs

- 1/2 cup oil

Directions:

- Mix and add chocolate chips.

- Bake at 350 degrees for 8-10 minutes.

*CANDICE CATER*

My Favorite Cut-Out Sugar Cookies

*These are so good I better have somewhere to take them or I'll eat them all!

Cookie Ingredients:

1 C. butter, softened

1 C. sugar

2 eggs

1/2 t. vanilla

1/2 t. almond

3 1/4 c. flour

1/2 t. baking soda

1/2 t. baking powder

1/2 t. salt

Directions:

- In electric mixer combine butter, sugar, eggs, vanilla and almond extract, beat on high speed until light and fluffy.

- In another bowl combine dry ingredients, gradually stir into the butter mixture, until well combined.

- Cover bowl w/ plastic wrap and chill 2 hrs. or overnight.

- Set oven to 400 degrees.

- Line cookie sheets w/ parchment paper (don't use pam)

- On lightly flowered surface roll out dough to 1/4 inch thickness. Cut into shapes.

- Place cookies 2 inches apart on sheet.

- Bake 4-6 minutes.

Hardening Frosting ingredients:

2 C. sifted powdered sugar

1-2 T milk

1 T corn syrup

1/4 t. almond extract

Directions:

- Mix together until smooth and glossy. May add more syrup or milk to consistency.

Buttercream Frosting ingredients:

1/4 C. butter

1/4 C. cream cheese or shortening

2 C. powdered sugar

1/4 t. vanilla

1/4 t. almond

1 T. milk

Directions:

- Combine all ingredients until creamy.

Chocolate Chip Cookies

Mix in this order:

2 cups butter, softened
2 cups sugar
2 cups brown sugar
4 eggs
1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
2 tsp. vanilla
4 cups flour
5 cups oatmeal blended to flour
2 12-oz pkg chocolate chips
(nuts if desired)

Bake at 375 for about 9-10 minutes.
Makes about 10 dozen

Tanner's

Irresistible Peanut Butter Cookies

3/4 cup creamy peanut butter
1/2 cup butter flavor Crisco shortening

1 1/4 cup firmly packed light brown sugar
3 Tbsp. milk
1 Tbsp. vanilla
1 egg
1 3/4 cup flour
3/4 tsp. salt
3/4 tsp. baking soda

1) Heat oven to 375 degrees F.
2) Combine peanut butter, shortening, brown sugar, milk and vanilla. Beat until mixed. Add egg.
3) Combine dry ingredients and add to mix.
4) Drop by tsp. on sheet and press with fork.
5) Bake for 7-8 min.

Oatmeal Chocolate Chip Cookies

1 C. Butter Flavored Crisco
1 C. Brown Sugar
1/2 C. White Sugar
2 Eggs
1 tsp. Vanilla
1 tsp. Salt
1 tsp. Baking Soda
1 1/2 C. Flour
2 C. Rolled Oats (not quick oats)
2 C.  Chocolate chips

Cream butter and sugars, add eggs and vanilla. Mix in dry ingredients. Add a little bit more flour and oats if needed until the dough does not stick to the side of the mixing bowl. Add chocolate chips.

Bake at 375 for 10 minutes

Mandi Petersen

Oatmeal Surprise Cookies

2 Sticks of Butter
1 C. Firmly packed Brown Sugar
1/2 C. White Sugar
2 Eggs
1 tsp. Vanilla
1 1/2 C. Flour
1 tsp. Baking Soda
1 tsp. Cinnamon
3 C. Uncooked Oats
1 C. Dried Cranberries
1 C. White Chocolate Chips

Cream butter and sugars, add eggs and vanilla. Combine flour, baking soda,cinnamon and stir into sugar mixture. Then mix in oats, cranberries and chips. Drop by tablespoonfuls onto a greased cookie sheet. Bake at 350 for 10 minutes. Makes about 4 Dozen.

Katy Vincent

Peanut Butter Cookies

1/2 C. Sugar
1/2 C. Packed Brown Sugar
1/2 C. Butter, room temperature
1/2 C. Peanut Butter
1 Egg
1 1/4 C. Flour
3/4 tsp. Baking Soda
1/2 tsp. Baking Powder
1/4 tsp. Salt

Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients and stir into the sugar and butter mixture. Wrap dough in plastic and refridgerate at least 3 hours. Shape dough into 1 1/4 inch balls. Place 3 inches apart on an ungreased cookie sheet. Flatten in a crisscross pattern with a fork. Bake at 375 for 9 to 10 minutes. Cool on baking sheet for 1 minute then transfer to cooking rack.

For chewier cookies bake at 300 for 15 minutes.

Cowboy Cookies

1 1/3 cup quick oats
½ cup brown sugar
½ cup white sugar
1 1/3 cup flour
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt

1 stick butter, melted
1 egg, beaten
1 tsp. vanilla
coconut
craisins
chocolate chips

Mix dry ingredients. Mix together butter, egg, vanilla, coconut, craisins, and chocolate chips. Add all together. If batter seems a little dry, add a small amount of water in order to form cookies. Roll into 1” balls and place on cookie sheet. Bake at 350 degrees for 11-13 minutes.

By Leanna Miller

No Bake Cookies

2 C. White Sugar
3 T. Cocoa Powder
1/2 C. Margarine
1/2 C. Milk
1 pinch of Salt
3 C. Quick Oats
1/2 Peanut Butter
1 tsp. Vanilla

In a sauce pan bring sugar, cocoa, margarine, milk and salt to a rapid boil for 1 minute. Remove from heat. Add quick oats, peanut butter and vanilla, mix well. Drop onto wax paper and let cool.

Molasses Crinkles

1/2 C. Oil
3/4 C. Brown Sugar
1 Egg
1/4 C. Molasses
1 C. Unbleached White Flour
1 C. Whole Wheat Flour
1/4 tsp. Salt
2 tsp. Soda
1 tsp. Cinnamon
1 tsp. Ginger
1/2 tsp. Cloves
Sugar

Mix oil, sugar, egg and molasses until fluffy. Add remaining ingredients. Mix well. Chill dough. Shape into walnut-sized balls. Dip tops in sugar. Place sugar-side up, 3 inches apart on a nonstick baking sheet.

Sprinkle the top of each cooking with 3 drops of water to get the crackled effect. Bake at 350 for 10-12 minutes, just until set.
Emili Gardner

Pumpkin Chocolate Chip Cookies

1 C. Shortening (or butter)
2 C. Sugar
4 Eggs
2 C. Pumpkin
2 tsp. Vanilla
4 C. Flour
2 tsp. Baking Powder
2 tsp. Baking Soda
2 tsp. Cinnamon
1/2 tsp. Salt
2 C. Chocolate Chips

Cream shortening and sugar together. Add eggs one at a time and mix really well. Mix in pumpkin and vanilla. Combine dry ingredients separately, then add to pumpkin mixture. Texture should be moist. Bake at 350 for 11-15 minutes.

Tiffeny Wait

Homemade Oreos

2 Devil's food cake mixes (Duncan Hines)

4 eggs
1 c. shortening
Mix ingredients together. Drop by spoonfuls onto greased cookie sheet. Bake 9 minutes at 350.

Filling:

2 2/3 c. powdered sugar
1 (8 oz.) cream cheese
1/2 cube butter. Combine until smooth.

Misty Call

Dahlia's No Bake Cookies

*In a saucepan combine and cook over medium heat:

2 cups sugar

1/2 cube butter
1/2 cup milk

3 T cocoa

*Remove from heat and add:
3/4 cup peanut butter

1 tsp. vanilla

dash of salt
2-3 cups oats

*Spoon onto waxed paper. Cool and Serve.

Dahlia Wright

Buffy's Soft Sugar Cookies

2 C. Sugar

2 Cubes Butter

3 Eggs

1 C. Milk

6 C. Flour

3 tsp. Baking Powder

1 tsp. Salt

3 tsp. Vanilla

Cream sugar and butter till fluffy. Add eggs. Add milk and vanilla and blend. Add 2 C. flour with baking powder and salt. Mix in the rest of the flour do not add too much flour. Roll out, cut. Bake 350 for 10 to 12 minutes.

Buttercream Frosting

1/2 c. Shortening

1/2 c. Butter

1 tsp. Vanilla

4 C. Powder Sugar

2 T Milk

Cream butter and shortening, add vanilla, sugar 1 cup at a time. Beat until fluffy and almond extract if desired.

Jessie Polson

Perfect Sugar Cookies

1 C. Crisco
2 C. Sugar
1 tsp. Vanilla
4 Eggs
1 C. Sour Cream
1 tsp. Salt
1 tsp. Baking Soda
2 tsp. Baking Powder
5-6 C. Flour

Cream crisco, sugar, eggs, vanilla and sour cream. Add the dry ingredients slowly on SLOW speed until it forms a non sticky dough. Chill the dough for 30 minutes and roll out to about 1/4". Use cooking spray instead of flour to roll dough out on to avoid adding more flour to the dough causing it to be tough. Bake at 375 for 6 minutes. Keep a watch on them to avoid over baking!

Cream Cheese Frosting

6 oz. Cream Cheese
1 Stick of Butter
2 tsp. Vanilla
4 1/2 C. Powdered Sugar

*Add milk if you feel it needs to be thinner, I usually don't have to.

Missy Thompson

Banana Cookies

6 Tbsp of Butter
6 Tbsp of Crisco
1 C. Sugar
1 Egg
1 C. Mashed Bananas (3 Bananas)
1 tsp. Vanilla
1/2 tsp. Baking Soda
1 tsp. Salt
3/4 tsp. Cinnamon
1 1/2 C. Flour
1 3/4 C. Quick Oats
Chocolate Chips
Nuts are optional if you like!

Cream butter, crisco, sugar, egg, vanilla and bananas. Add dry ingredients mix until just moistened and add the oats, chocolate chips and nuts. Bake at 375 for 9-10 minutes.These are such a great alternative to banana bread if you have those over ripe bananas!

Missy Thompson

Pumpkin Chocolate Chip Cookies

1 C. Butter
1 C. Sugar
1 C. Brown Sugar
1 Egg
1 tsp. Vanilla
3 C. Flour
1 tsp. Baking Soda
1 tsp. Cinnamon
1/2 tsp. Salt
1 C. Pumpkin
1 Bag of Chocolate Chips

Cream butter, sugars, egg and vanilla. Add dry ingredients alternating with the pumpkin. Add chocolate chips. Bake at 350 for 9 minutes, do not over bake!

Missy Thompson