Cookie Loves

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Ghirardelli Ultimate Brownie Cookies 

One bag of Ghirardelli Ultimate Chocolate Brownie mix
2 eggs
1/3 C Vegetable Oil
*1/4 C Flour for high altitude

Preheat oven to 350 F. Lightly grease cookie sheet or spray with non-stick spray. • Place oil and eggs in mixer and stir will fully mixed. Slowly add brownie mix and flour, stirring until a soft dough forms. Drop dough by rounded teaspoons, about 2 inches apart, onto cookie sheet.

Bake 8-12 minutes or until edges are set and surface of the cookie is no longer shiny. Cool about 1-2 minutes before removing from cookie sheet. Makes about 36 2-inch cookies.

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 Grundy's Chocolate Chocolate Chip (Grundy is my DH it's his concoction) 

 2 1/2 C Flour (this may be more or less; adjust for right consistency)
1 t salt
1 t baking soda
1 C butter - soft
1 C brown sugar
2/3 C sugar
2 t vanilla
2 eggs
1/2 C coco powder
2 T milk
12 oz or 2 C chocolate chips

Cream butter, sugar, and vanilla. Add eggs one at a time. Add coco powder and milk. Slowly fold in dry ingredients until dough is smooth, but thick. Add chocolate chips. I usually chill the dough before baking, but it's not necessary...I just find it helps the butter not go all runny when baking. Especially on hot days.

 Bake at 375 for 9-11 min. Let sit on pan a minute or so before transferring to cooling area.

For regular chocolate chip leave out coco powder and up the flour a bit. For White Chocolate Macadamia Nut: Omit coco power 2 3/4 C flour 1 t rum extract 1 1/2 C white chocolate chips 5 oz FRESH macadamia nuts - if not fresh the cookies will taste rancid.

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Jello that Crumbles 

4 C four (maybe less)
1 t baking powder
1 1/2 C butter - soft
1 C sugar
1 pkg or 3 oz jello
1 egg
1 t vanilla

Cream butter till fluffy. add sugar and jello. add egg and vanilla. scrape sides. Slowly add flour till dough is smooth and holds together (kind of like pie crust) Using a cookie press form cookies onto ungreased baking sheet - or roll in log and cut in less than 1/4 inch thickness. Add sprinkles or maraschino cherries or nuts if desired.

Bake at 375 for 8 min. Transfer from cookie sheet onto cooling area ASAP. they harden up and are a pain to get off if they sit on the cookie sheet.

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 Soft Ginger Snaps 

1 1/2 C Shorting (like Crisco)
2 C brown sugar
1/2 C molasses
2 eggs
1 t salt
4 1/2 C flour
2 t cinnamon
1 t clove
1 t ginger

Cream shorting, sugar and molasses. Add eggs. slowly add dry ingredients. If dough is too sticky add a couple T of flour...should be soft, but not gooey chill dough for best handling. Roll in 1 inch balls and bake at 350 for 9 - 10 min. let sit for a minute then transfer to cooling area.

 Cookies may be rolled in sugar before baking or dipped in almond bark after.