TRADITIONAL BAKE
Chocolate Chip Cookie Bar
Peanut Butter and Peanuts Cookies
1/2 Cup Butter or margarine | 1 Cup Flour, all purpose | |
1/2 Cup Brown sugar, packed | 1 tsp. Baking soda | |
1/4 Cup Granulated sugar | 1/4 tsp. Salt | |
1 | Egg | 1 tsp. Vanilla extract |
1 | (6 oz. pkg.) |
|
Preheat Roaster Oven at 375°F for 20 minutes.
Place butter, brown and granulated sugar in large bowl; beat until creamed. Add egg and vanilla extract; beat until smooth.
Stir in dry ingredients. Add chocolate chips; stir until well mixed. Spread into lightly greased 9 x 9 inch baking pan.
Place pan on Rack and place in preheated Cookwell. Cover; bake 18 to 22 minutes or until center is set. Cool pan on cooling rack. Cut into bars; store in air tight container Makes 9 pieces
Note: Substitute or mix white chocolate chips, butterscotch pieces or M&M→ candies.
Sugar Cookies
1 | Cup Butter or margarine | 2 Cups Flour, all purpose |
1 Cup Powdered sugar | 1 Tbsp. Baking soda | |
1 | Egg | 1 tsp. Cream of tartar |
1 tsp. Vanilla extract |
| |
Preheat Roaster Oven at 350°F for 20 minutes.
Place butter and powdered sugar in large bowl; beat until creamed. Beat in egg and vanilla extract. Add dry ingredients; stir until smooth.
Form dough into
Makes about 4 dozen
NESCO→ | 22 |
2 | Cups Flour, all purpose | ||
1/2 Cup Butter or margarine | |||
1 tsp, Vanilla extract | 2 | Eggs | |
1/2 tsp. Baking soda | 2 tsp. Baking powder | ||
1 | Cup dry roasted peanuts | 1 | Cup Chocolate chips |
Preheat Roaster Oven at 375°F for 20 minutes.
In large bowl, cream peanut butter and butter. Add brown sugar; beat until smooth. Beat in eggs and vanilla extract. Add dry ingredients; stir until blended. Mix in peanuts and chocolate chips.
Drop by spoonful 2 inches apart on lightly greased 9 x 13 baking sheet. Place baking sheet on Rack. Set Rack in preheated Cookwell. Cover; bake 10 to 12 minutes Remove cookies and allow to cool on cooling rack.
Makes about 5 dozen
Gingersnap Cookies
1/2 Cup Butter or margarine | 1 tsp. Vanilla extract | |
1 | Cup Butter flavored shortening | 2 Cups Flour, all purpose |
1 | Cup Granulated sugar | 2 tsp. Baking soda |
1 | Egg | 2 tsp. Pumpkin pie spice |
1/4 Cup Molasses
Preheat 12 Qt. Roaster Oven at 350°F for 20 minutes. Lightly grease 9 x 13 inch bake pan.
In large bowl, cream butter and shortening. Gradually add sugar; beat until smooth. Beat in egg, molasses and vanilla extract. Add dry ingredients; stir until mixed. Form dough into 1 inch balls. Place 2 inches apart on 9 x 13 baking sheet. Lightly flatten cookies with bottom of glass dipped in sugar. Place baking sheet on rack and place in preheated Cookwell. Cover, bake 9 to 11 minutes. Allow cookies to cool on cooling rack.
Makes about 4 dozen
