Double Chocolate Chip Coconut Cookies

recipe makes about 4 dozen

2 cups all purpose flour
1/4 cup unsweetened cocoa powder (good quality is essential!)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1/2 cup granulated sugar
3/4 cup dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup white chocolate chips
1 cup semi sweet chocolate chips
1 3/4 cups sweetened flaked coconut

In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder and salt. Set aside. Using a mixer, cream the butter and sugars until light and fluffy. Add eggs and vanilla. Mix until well incorporated. Slowly add the flour mixture and mix just until blended. Stir in the coconut, and chocolate chips. Using a 1 1/2 inch ice cream scooper, drop batter onto a baking sheet lined with parchment paper. Bake at 350 degrees for about 8-10 minutes or just until set. Do not overbake. Transfer to cooling racks.

Cowgirl Cookies

Dry Ingredients
1-⅓ cup All-purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
¼ teaspoons Salt
1 cup Cooking Oats
¾ cups M&M'S®
¾ cups Semi-Sweet Chocolate Chips
½ cups Brown Sugar, Packed
½ cups White Sugar
⅓ cups Chopped Pecans
Wet Ingredients:
1 whole Egg, Slightly Beaten
½ cups Butter
1 teaspoon Vanilla

Mix dry ingredients in a large bowl. Add wet ingredients and use the back of a large spoon to mix it all together. Scoop cookie dough onto a baking sheet and bake for about 10 minutes at 350.

TO MAKE COOKIE MIXES: pack the dry ingredients in a quart size jar in this order: flour (mixed with baking powder, baking soda and salt), oats, M&M’S®, chocolate chips, brown sugar, white sugar and chopped pecans. Pack each layer down really firm to make everything fit. Add a note on how to add the wet ingredients and baking instructions and then give to someone special.

**I am not the biggest fan of nuts in my cookies and I didn't have plain M&M's so I put in some Peanut M&M's that I've had in the pantry**

Snicker-Doodle

It seems like Sunday has become "Family Baking" day. Ever since Bekah was here we have made a treat every Sunday. Today, I wasn't really feeling like making, let alone baking anythinsg and Emily comes up to me and says, "How about we go make some cookies, or something..." So that is just what we did. We chose our snicker- doodle cookies, that we just love. I hate that some forms of this cookie are hard, so I searched all over for the perfect one, and I think this is it.

Snicker-doodles

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Peanut Butter Cup Cookies

As promised another cookie recipe. I made these for a cookie exchange this past Christmas, and again for a mission farewell we attended Saturday night. The peanut butter cups melt and are oh-so good. Y-U-M!


Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Chocolate Chip Cookies

It must be cookie week, cause I have two cookies recipes I will be posting. One today, and the other in the next day or so. Today I am having a baby shower for a lady in our ward, and as for my part of the dessert I am supplying my most favorite recipe for chocolate chip cookies. These are so soft and yummy, you should try them today!

• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Cowboy Cookies

1 c shortening
1 c packed brown sugar
1 c sugar
2 eggs
1 tsp vanilla
2 c flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 c oats
1 c chocolate chips

Cream the shortening, and sugars until smooth. Add eggs and vanilla, mix well. Sift flour, baking soda, baking powder, and salt together. Mix into batter. Stir in oats and chocolate chips. Spoon onto cookie sheet, placing about 2 inches apart. Bake at 350 for 10-12 minutes. Makes 3-4 dozen cookies.