Homemade Cookie Recipes

home recipes for chocolate cookies (not chocolate chip) and / or orange cookies

Paula's Loaded Oatmeal Cookies Recipe courtesy Paula Deen

1 / 2 cup (1 stick) butter, softened
1 / 2 cup vegetable shortening
1 1 / 2 cups packed light brown sugar
2 eggs
1 / 2 cup buttermilk
1 3 / 4 cups all purpose flour
1 teaspoon baking soda
1 / 2 teaspoon salt
1 tsp teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon freshly ground nutmeg
1 tsp teaspoon ground cinnamon
1 / 4 c. teaspoon ground cloves
1 / 2 teaspoon allspice
2 1 / 2 cups oatmeal quick cooking
1 cup raisins
1 1 / 2 cups chopped walnuts
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F. Grease a cookie sheet or more.
With an electric mixer, beat together butter, shortening and sugar in a bowl until frothy. Add eggs and beat until mixture is pale. Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves and pepper and mix with the cream mix. Stir in oatmeal, raisins, nuts and vanilla, mixing well. Drop by heaping teaspoons on a cookie sheet and bake for 12 to 15 minutes.

Homemade Biscuits Chocolate Sandwich
INGREDIENTS

* 2 (18.25 ounce) package devil food cake mix
* 4 eggs
* 1 cup shortening

MODE

1. Preheat oven to 350 degrees F (180 degrees C).
2. Mix the above ingredients with a pastry blender until mixed.
3. Roll into balls the size of a quarter and place on ungreased baking sheets. Make an even number of balls.
4. Bake for 10 minutes. Let cookies cool on baking sheet for 5-6 minutes before removing to wire rack. After cookies are cooled, put cream cheese frosting (see recipe or use pre-made frosting can) between two cookies, bottom sides put together.
5. NOTE: The addition of chopped pecans to witnesses, without making sandwiches are also very good. spice cake mix can be used instead of food of the devil.

After cookies are cooled, put cream cheese frosting between two cookies, bottom sides put together.

Cooler Cookies Orange
1 2 / 3 cups all purpose flour
1 tsp tea. yeast
1 / 4 c.. baking soda
1 / 8 tsp. salt
1 tsp soup. grated orange rind
2 v. soup. fresh orange juice
1 / 2 cup butter softened
3 / 4 cup sugar
1 large egg yolk
In a bowl, mix flour, salt, baking powder and baking soda. In another large bowl, beat butter and sugar until light and fluffy. Beat the yolks and orange juice and zest. Reduce speed to low and a lesson to additions of flour mixture a little at a time just until blended. Divide dough in half and shape into logs on sheets of waxed paper. Refrigerate or freeze overnight very firm, about 2 hours. Preheat oven to 375 degrees and grease and flour two large baking sheets. Cut a paper in 1 / 4 inch thick and place slices an inch apart on sheets witnesses. Bake until golden game and on the edges of 10-12 minutes. Remove from grill and cool completely.

COCONUT OATMEAL COOKIES

2 cups sifted all-purpose flour
1 cup butter
1 cup brown sugar, firmly packed
1 cup granulated sugar
1 tablespoon molasses
2 cups coconut
2 eggs
2 v. teaspoon vanilla
2 tablespoons coconut rum (optional)
1 teaspoon salt
1 teaspoon baking soda
1 tsp teaspoon baking powder
1 cup rolled oats

Cream butter, add sugar and beat slowly until light and fluffy.
Add eggs and vanilla, beating well after each addition.

Sift together flour, soda, salt and yeast.

Slowly add the dry ingredients. Stir in oatmeal and coconut flakes.

Drop by teaspoonfuls on large ungreased baking sheets.
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