Chocolate Mint Cookies I Ingredients 3/4 cup butter 2 1/2 cups all-purpose flour 1 1/2 cups packed brown
n sugar 1 1/4 teaspoons baking soda 2 tablespoons water 1/2 teaspoon salt 2 cups semisweet chocolate chips 36 chocolate mint wafer candies 2 eggs Directions 1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly. 2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour. 3. Preheat oven to 350 degrees F (175 degrees C). 4. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy! II Ingredients 2 1/2 cups all-purpose flour 3/4 cup butter 1 1/4 teaspoons baking soda 1 1/2 cups brown sugar 1/2 teaspoon salt 2 tablespoons water 3 (4.5 ounce) packages chocolate covered thin mints 2 cups semisweet chocolate chips 2 eggs Directions 1. In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes. 2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour. 3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets. 4. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half. Soft Gingersnaps Ingredients 1 1/2 cups butter (no substitutes), softened 2 teaspoons ground cinnamon 2 cups sugar 1 teaspoon ground ginger 2 eggs 1 teaspoon ground cloves 1/2 cup molasses 1/2 teaspoon salt 4 1/2 cups all-purpose flour 1/2 teaspoon ground nutmeg 3 teaspoons baking soda Additional sugar Directions 1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture. Refrigerate for 1 hour or until dough is easy to handle. 2. Roll into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-12 minutes or until puffy and lightly browned. Cool for 1 minute before removing to wire racks. Oatmeal Chip Cookies Ingredients 1 cup butter, softened 1 teaspoon vanilla extract 1/2 teaspoon salt 1 cup sugar 2 cups all-purpose flour 2 cups old-fashioned oats 1 cup packed brown sugar 1 teaspoon baking soda 2 cups semisweet chocolate chips 2 eggs 1/2 teaspoon baking powder Directions 1. In a large mixing bowl, cream the butter, sugar and brown sugar. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture. Stir in oats and chocolate chips. 2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 11-12 minutes. Cool on wire racks.
