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Posts Tagged ‘insulated cookie sheets’
2 C. Sifted Flour
1 T. Ground Ginger
2 t. Soda
1 t. Cinnamon
1/2 t. Salt
3/4 C. Shortening
1 C. Sugar
1 Egg
1/4 C. Molasses
Sift all dry ingredients. Cream shortening and sugars; add eggs and molasses. Stir in flour mixture; shape into balls. Roll in additional sugar; place on ungreased cookie sheets. Bake at 350 degrees 12 to 15 minutes. Yield: 4-5 dozen cookies.
I usually double or triple the recipe to have plenty of cookies on hand.
1 c. Brown Sugar, firmly packed
1/2 c. Granulated Sugar
1 c. Shortening
2 Eggs
1 1/2 t. Vanilla
2 1/4 c. Flour
1 t. Soda
1 t. Salt
1 1/2 c. M & M Plain Chocolate Candies
Cream sugars, shortening, eggs and vanilla thoroughly. In a separate bowl, combine flour, soda and salt. Add to creamed mixture. Mix well. Stir in 1/2 cup M & M plain candies to mixture. Reserve remaining candies for decorating. Drop by teaspoonfuls or shape dough into 1 inch balls & place on ungreased insulated cookie sheets. Decorate the top of the balls with remaining M & M candies as desired. Bake at 375 degrees for 10 – 12 minutes. This recipe makes 5 – 7 dozen cookies.
These cookies are great for parties, school functions and other activities.
2 1/4 c. Unsifted Flour
1 t. Baking Soda
3/4 t. Salt
1/2 c. Margarine or Butter, softened
1/2 c. Shortening
1 c. Brown Sugar (firmly packed)
1/2 c. White Sugar
2 Eggs
1 t. Vanilla
1 (12 ounce) package Semi-Sweet Chocolate Chips
1 c. Chopped Nuts
Preheat oven to 350 degrees. In a small bowl, sift or stir together flour, baking soda and salt; set aside. In a large KitchenAid mixer bowl, beat margarine, shortening and sugars until creamy. Beat in eggs and vanilla. Add flour mixture; mix well. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls, 2 inches apart, onto ungreased insulated cookie sheets. Bake 10 to 12 minutes or until lightly browned.
Oatmeal Chocolate Chip Cookies: Decrease flour to 1 3/4 cups. Add 1 1/2 c. oatmeal to dry ingredients. Proceed as above.
NOTE: To change the taste, I have also added 2 tablespoons of Cocoa to the dry ingredients
This is my all time favorite Chocolate Chip Cookie Recipe.
1 c. Margarine
1 c. Shortening
2 c. Brown Sugar
2 c. White Sugar
4 eggs
2 t. Vanilla
4 c. Flour
2 t. Baking Powder
2 t. Baking Soda
2 c. Oatmeal
2 c. Cornflakes
1 six ounce pkg Chocolate Chips
1 c. Shredded Coconut
1 c. Chopped Pecans
Preheat oven to 350 degrees.
Cream together the margarine, shortening and sugars. Add the eggs and vanilla. In a separate bowl, sift together the flour, baking powder and baking soda. Stir in the oatmeal, cornflakes, chips, coconut and pecans. Combine dry and moist ingredients and mix well. Drop batter three inches apart on ungreased insulated cookie sheets. Flatten slightly with the back of a spoon if you wish. Bake for 15 minutes. Do not overbake; the centers should be soft when the cookies first come out of the oven. Makes 30 five-inch cookies.
NOTE: I don’t make them that large. I use a teaspoon to drop dough on insulated cookie sheets and the cooking time will be 10 – 12 minutes. Makes 8 – 10 dozen cookies. I have a KitchenAid Professional HD stand mixer which I use for mixing all of my cookies. This recipe makes a 6 quart stainless steel bowl almost full.
NOTE: This is my son’s all time favorite cookie!
2 c. Sugar
2 Eggs
2 t. Vanilla
3/4 c. Cocoa
1 t. Baking Soda
1/2 t. Salt
2 c. Unsifted Flour
1 c. Chopped Nuts
Cream the first 7 ingredients. Add flour and nuts. Bake at 350 – 375 degrees for 8 – 10 minutes. Place on greased insulated cookie sheets.
** For crisper cookies, use 3/4 c. margarine
2 c. Sugar
1 c. Butter or Margarine
2 Eggs
1 t. Vanilla
3 c. Flour Unsifted
1/2 t. Salt
1/2 t. Baking Soda
1/2 t. Cream of Tartar
1 c. Quick Cooking Oatmeal
1/2 c. Chopped Pecans
1 1/3 c. Coconut
Beat eggs, sugar & butter or margarine. Stir in rest of the ingredients except coconut. Cover & chill 2 -3 hours. Shape into 1″ balls & roll in coconut. Place on greased insulated cookie sheet. Make thumb print in middle of cookies & put 1/4 teaspoon of peach preserves in hole. Bake until done @ 375 degrees.
NOTE – I also use strawberry preserves to change the taste.
Anyone who takes the time to make cookies from scratch knows that the type of cookie sheets one uses will determine how your cookies come out and taste delicious. Since I do all my own baking of cookies, never buy cookies out of the store, I make sure I have the best cookie sheets that money can buy. Over all the years of baking, I have found that the Insulated Cookie Sheets work the best for me. The cookies bake evenly & do not burn as easily.,
Insulated cookie sheets are basically two sheets that have been connected around the edges which creates a small pocket of air that cannot escape. The air inside of the pocket heats to the set temperature of the oven when the insulated cookie sheet is placed inside. I have found that I normally have to bake the cookies a little bit longer on these cookie sheets as appose to the aluminum or non-stick cookie sheets.
There are other types of cookie sheets – Aluminum Cookie Sheets and Non-Stick Cookie Sheets that can be used as well. Everyone will have their own preference. For the best results, I suggest that you try the different types of cookie sheets and make your own determination of what works the best.