A moist cookie for the chocoholic. Quick and easy!

Servings: 60

Ingredients:

• 1 ( 18.25 ounce ) package ( or 511g ) chocolate chip cake mix with pudding
• 2 eggs
• 1 / 2 cup ( or 120ml ) vegetable oil
• 1 / 2 cup ( or 70g ) raisins
• 1 / 2 cup ( or 40g ) rolled oats
• 1 cup ( or 200g ) mini semi – sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F ( 175 degrees C ).
2. Mix together the cake mix, eggs, oil, raisins, oatmeal and chocolate chips. Stir well.
3. Drop by teaspoonful onto a greased cookie sheet (Baking stones yield best results). Bake for about 8-10 minutes.
4. Remove from oven and let cool for 1 minute before removing from cookie sheet. Note: For even more chocolate, put a large chocolate kiss in the center of each cookie 1 minute before removing from oven.

Great, creamy brownies. Wonderful to give as Christmas presents to friends.

Prep time: 30 min
Cook time: 35 min
Ready in: 9 hrs 5 min

Servings: 72

Ingredients:

• 2 pounds ( or 910g ) semisweet chocolate chips
• 1/4 cup ( or 10g ) instant coffee granules
• 1 cup ( or 225g ) unsalted butter, softened
• 2 cups ( or 400g ) white sugar
• 8 eggs
• 3 tablespoons ( or 45ml ) vanilla extract
• 1 teaspoon ( or 2g ) ground cinnamon
• 1 teaspoon ( or 6g ) salt
• 2 cups ( or 250g ) all – purpose flour

Directions:

1. Preheat the oven to 375 degrees F ( 190 degrees C ). Grease and flour four 8×8 inch baking pans.
2. Place the chocolate chips and the coffee granules in a double boiler over simmering water. Cook over medium heat, stirring occasionally, until melted and smooth. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs two at a time, mixing well after each addition. Stir in vanilla, cinnamon, and salt, then mix in the melted chocolate. Mix in flour until just blended. Divide the batter equally into the prepared pans, and spread smooth.
4. Bake for 35 minutes in preheated oven, or until the edges pull from the sides of the pans. Cool on a wire rack. Cover, and refrigerate for 8 hours. Cut the cold brownies into bars to serve.

These cookies will create amazing holiday memories.

Servings: 180

Ingredients:

• 1 tablespoon ( or 10g ) sugar
• 1 teaspoon ( or 2g ) grated lemon peel
• 1 teaspoon ( or 5ml ) vanilla extract
• 1 / 2 teaspoon ( or 3g ) salt
• 4 eggs
• 2 1 / 2 cups ( or 310g ) all – purpose flour
• canola oil for frying
• 1 cup ( or 235g ) honey
• candy sprinkles

Directions:

1. In a mixing bowl, combine sugar, lemon peel, vanilla and salt. Add eggs and 2 cups flour; mix well. Turn onto a floured surface and knead in remaining flour ( dough will be soft ). With a floured knife or scissors, cut into 20 pieces. With hands, roll each piece into pencil shapes. Cut “pencils” into 1/2-in. pieces.
2. In an electric skillet or deep-fat fryer, heat oil to 350 degrees.
3. Fry pieces, a few at a time, for 2 minutes per side or until golden brown. Drain on paper towels. Place in a large bowl.
4. Heat honey to boiling; pour over cookies and mix well. With a slotted spoon, spoon onto a serving platter and slowly mound into a tree shape if desired. Decorate with candy sprinkles. Cool completely.

The richness of white chocolate and coconut marry in an easy drop cookie.

Prep time: 30 min
Ready in: 1 Hrs

Servings: 36

Ingredients:

• 1 ( 1 pound 1.5 ounce ) pouch Betty Crocker® sugar cookie mix
• 1 / 2 cup ( or 115g ) butter or margarine, melted
• 1 egg
• 1 cup ( or 75g ) flaked coconut
• 1 2 / 3 cups ( or 425g ) white vanilla baking chips
• 1 / 2 teaspoon ( or 3ml ) coconut extract
• 1 teaspoon ( or 5g ) shortening
• Betty Crocker® red and green decorating sugars
• Coarse white sparkling sugar

Directions:

1. Heat oven to 375 degrees F. In large bowl, stir cookie mix, butter, egg, coconut, 1 cup of the baking chips and the extract until soft dough forms. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
2. Bake 9 to 11 minutes or until golden brown around edges. Cool 1 minute before removing from cookie sheet; cool completely, about 20 minutes.
3. In small microwavable bowl, microwave remaining 2/3 cup baking chips and the shortening on High 30 to 60 seconds or until mixture can be stirred smooth. Drizzle over cookies; sprinkle with sugars as desired.

A juicy maraschino cherry is the pleasant surprise tucked inside these unique cookies.

Prep time: 20 min
Cook time: 20 min
Ready in: 40 min

Servings: 18

Ingredients:

• 1 cup butter ( no substitutes ), softened
• 1 / 2 cup confectioners’ sugar
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 2 cups all – purpose flour
• 1 cup quick – cooking oats
• 1 / 2 teaspoon salt
• 36 maraschino cherries, well drained

Coating:

• 2 cups confectioners’ sugar
• 1 / 4 cup milk
• 2 cups flaked coconut, finely chopped

Directions:

1. In a mixing bowl, cream butter, sugar, water and vanilla. Combine flour, oats and salt; gradually add to the creamed mixture. Shape a tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 18-20 minutes or until bottoms are browned. Remove to wire racks to cool. Combine sugar and enough milk to achieve smooth dipping consistency. Dip cookies, then roll in coconut.

Prep time: 20 min
Cook time: 10 min
Ready in: 30 min

Servings: 15

Ingredients:

• 1 / 2 cup ( or 115g )  butter ( no substitutes ), softened
• 1 cup ( or 200g ) sugar
• 1 egg
• 1 1 / 2 teaspoons ( or 8ml ) vanilla extract
• 1 1 / 2 cups ( or 190g ) all – purpose flour
• 1 / 2 cup ( or 45g ) baking cocoa
• 1 / 2 teaspoon ( or 3g ) salt, divided
• 1 / 4 teaspoon ( or 1g ) baking powder
• 1 / 4 teaspoon ( or 1g ) baking soda
• 1 ( 10 ounce ) jar ( or 280g ) maraschino cherries
• 1 cup ( or 170g ) semisweet chocolate chips
• 1 / 2 cup ( or 120ml ) sweetened condensed milk

Directions:

1. In a mixing bowl, cream the butter and sugar. Add egg and vanilla; mix well. Combine the flour, cocoa, 1/4 teaspoon salt, baking powder and baking soda; gradually add to the creamed mixture.
2. Drain cherries, reserving 1-1/2 teaspoons juice. Pat cherries dry. Shape 1 tablespoon of dough around each cherry. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-10 minutes or until set. Cool on wire racks.
3. For frosting, in a saucepan, heat chocolate chips and milk until chips are melted; stir until smooth. Remove from the heat. Add reserved cherry juice and remaining salt. Frost cookies.

These cookies consist of a shortbread crust, firm caramel center, and a milk chocolate top.

Prep time: 10 min
Cook time: 25 min
Ready in: 35 min

Servings: 40

Ingredients:

• 2 / 3 cup ( or 150g ) butter, softened
• 1 / 4 cup ( or 50g ) white sugar
• 1 1 / 4 cups ( or 155g ) all – purpose flour
• 1 / 2 cup ( or 115g ) butter
• 1 / 2 cup ( or 110g ) packed light brown sugar
• 2 tablespoons ( or 30ml ) light corn syrup
• 1 / 2 cup ( or 120ml ) sweetened condensed milk
• 1 1 / 4 cups ( or 295ml ) milk chocolate chips

Directions:

1. Preheat oven to 350 degrees F ( 175 C ).
2. In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
3. In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
4. Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.

An old German family favorite. A must for every Christmas!

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min

Servings: 36

Ingredients:

• 11 ounces ( or 310g ) ground almonds
• 3 egg whites
• 1 cup ( or 125g ) confectioners’ sugar
• 1 teaspoon ( or 2g ) grated lemon zest
• 3 / 4 teaspoon ( or 2g ) ground cinnamon

Directions:

1. Preheat the oven to 325 degrees F ( 165 degrees C ). Grease and lightly flour cookie sheets.
2. In a large bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar and keep whipping until the egg whites can hold a stiff peak, this will take about 5 minutes. Set aside about 1/2 cup of the egg whites. Add the lemon zest and cinnamon to the rest of the meringue, and fold in the almonds until everything is evenly blended.
3. Drop mounds by spoonfuls onto the prepared baking sheets. Top each cookie with a smaller dollop of the reserved meringue.
4. Bake for 15 minutes in the preheated oven, until golden brown. Remove cookies from the baking sheets to cool on wire racks.

These cookies are both crisp and chewy. They can be frozen after they’re iced for real convenience. The only problem is hiding them so my wife can’t find them!

Prep time: 25 min
Cook time: 10 min
Ready in: 35 min

Servings: 24

Ingredients:

• 1 / 2 cup ( or 115g ) butter or margarine, softened
• 1 1 / 2 cups ( or 330g ) packed brown sugar
• 1 egg
• 1 teaspoon ( or 5ml ) vanilla extract
• 1 1 / 2 cups ( or 190g ) all – purpose flour
• 1 1 / 2 teaspoons ( or 7g ) baking powder
• 1 / 4 teaspoon ( or 2g ) salt
• 1 cup ( or 120g ) pecans, coarsely chopped

Icing:

• 1 cup ( or 220g ) packed brown sugar
• 1 / 2 cup ( or 120ml ) heavy cream
• 1 cup ( or 120g ) confectioners’ sugar

Directions:

1. In a mixing bowl, cream the butter and brown sugar. Add egg and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture. Mix well. Cover and chill until dough is easy to handle, about 1 hour. Form into 1-in. balls; place 2-in. apart on greased baking sheets. Flatten cookies slightly with fingers; sprinkle each with 1 teaspoon pecans. Bake at 350 degrees F for 10 minutes. Cool on wire racks.
2. Meanwhile, for icing, combine the brown sugar and cream in a saucepan. Cook over medium-high heat until sugar dissolves and mixture comes to a boil, stirring constantly. Remove from the heat; blend in confectioners’ sugar until smooth. Drizzle over cookies.

A few Molasses Creams and cup of warm tea always hit the spot!

Prep time: 25 min
Cook time: 10 min
Ready in: 35 min

Servings: 48

Ingredients:

• 1 1 / 2 cups ( or 340g ) butter or margarine, softened
• 2 cups ( or 400g ) sugar
• 2 eggs, lightly beaten
• 1 / 2 cup ( or 120ml ) light molasses
• 4 cups ( or 500g ) all – purpose flour
• 2 teaspoons ( or 9g ) baking soda
• 1 teaspoon ( or 2g ) ground cinnamon
• 3 / 4 teaspoon ( or 1g ) ground ginger
• 1 / 2 teaspoon ( or 1g ) ground cloves

Frosting:

• 1 1 / 2 cups ( or 180g ) confectioners’ sugar
• 3 tablespoons ( or 45g ) butter or margarine, softened
• 1 tablespoon ( or 15ml ) vanilla extract
• 1 tablespoon ( or 15ml ) milk

Directions:

1. In a large mixing bowl, cream butter and sugar. Add eggs and molasses and mix thoroughly. Blend in dry ingredients. Roll into walnut-sized balls. Place on ungreased baking sheets ( do not flatten ). Bake at 350 degrees F for 10-12 minutes or until done ( centers will be slightly soft ).
2. In a small mixing bowl, beat frosting ingredients until creamy. Frost cookies while warm.