Lois Young's Family Recipes

Cookies

BUTTER BALLS
1 cup butter
4 T. powdered sugar or 1/2 cup
1 t. vanilla
2 cups flour, sifted
1 cup nuts , chopped fine
Cream butter, add sugar and continue to beat until light.
Add vanilla
Add sifted flour and mix well.
Fold in the chopped nuts .
Shape into small balls on an ungreased baking sheet.
Bake in moderate oven, 350° 15 to 18 min.
Roll in powdered sugar while hot.
About 3 doz. cookies.
Can be rolled smaller

CHOCOLATE DROP COOKIES
2 cups sifted flour. 1 egg, well beaten
1 t. b. powder 2 sqs. choc. , melted
3/4 t. salt 1/2 cup chopped nuts
2/3 cup shortening 1/3 cup milk
1 cup sugar 1 t. vanilla
Sift together: flour, b. powder and salt.
Cream shortening, add sugar gradually,
creaming well.
Add egg, melted choc . and nuts
Gradual my add half the sifted mixture,
next milk, vanilla and rest of flour mixture.
Drop by level T. or soupspoon on greased
baking sheet.
Bake in moderately hot oven, 400° for
10 to 12 min, or 8 to 10 min. for smaller amount on spoon.
Makes approx. 3 doz. 

CHOCOLATE DROP COOKIES
Revised by Alicia Sanders

1 t. b. powder = 1 teaspoon baking powder
¾ t. salt = ½ t. salt if you use a stick of margarine or salted butter, stick to ¾ t. if you use unsalted butter (I use margarine)
2/3 c. shortening = 1 stick margarine or butter which is only ½ c.
I use walnuts for the ½ c. chopped nuts
2 squares chocolate melted is 2 ounces of unsweetened chocolate (I
use Baker’s orange box and microwave on power 1/10 until just melted)
Follow the instructions for mixing the ingredients which means you will use 3 different bowls. One to mix the dry, one to melt the choc and one to mix the butter and sugar. I add the vanilla to the milk. Also follow the instructions of adding half of dry, then the milk, then rest of dry. I don’t know why it matters but it does.
I bake them for 11.5 minutes at 400°
Seriously, 12 minutes in my oven is too long. I have an ice cream scoop to measure them, it is probably ~ 2 T. per cookie.

DORMEYER BROWNIES
Preheat oven to 350°
Grease bottom of 8" pan. ( Square )
all ingredients at room temperature.
Place all ingredients in large bowl; Beat.


      

            
Double
            
Single
            
Ingredients
      
      

            
1 1/2 c.
            
3/4 c.
            
sifted flour
      
      

            
2 c.
            
1 c.
            
sugar
      

            
4
            
2
            
eggs, unbeaten
      

            
2 t.
            
1 t.
            
vanilla
      

            
1 c.
            
1/2 c.
            
nuts, mixer chops
      

            
10 T
            
5 T
            
Cocoa
      

            
1 t.
            
1/2 t.
            
salt
      

            
1c.
            
1/2 c.
            
shortening, oleo, oil, margarine, or butter
      
    
  
Beat at speed *2 at start; then at *3 for 3 min.
If nuts in larger pieces beat only nuts 1 min.

Bake 30 min. at 350°

To substitute chocolate for cocoa: 2 oz. unsweetened
chocolate, melted and add 1/3 c. shortening
instead of 1/2 c. (for single recipe)
*Hand mixer
Big mixer, *3 and *6 

MRS. FIELD'S $250 COOKIES
2 cups butter or oleo
2 cups white sugar
2 cups brown sugar (light brown)
4 eggs
2 t. vanilla
4 cups all-purpose flour
5 cups oatmeal (blended to a power)
1 t. salt
2 t. baking power
2 t. baking soda
24 oz chocolate chips (Cut choc. chip amount in half)
1 8-oz. Hershey Bar (grated)
3 cups chopped nutmeats

Cream butter, sugars and vanilla. Add eggs, 1 at
a time. Blend oatmeal, mix with flour, salt, baking powder and soda.
Add to creamed mixture gradually. Add and stir in choc. chips, grated
chocolate and nutmeats.
Blend well, will be easier to roll if chilled an hour or two. Roll into balls
the size of a golf ball.
Place 2 in. apart on an ungreased cookie sheet.

Bake 6 min. at 375°
Let cool 1 to 2 min. then remove from cookie sheet and cool completely
Makes 112 cookies. The baked cookies will freeze.
The dough freezes well also. 

SUGAR COOKIES
1 cup powdered sugar
1 cup white sugar
2 sticks oleo, margerine, or butter
2 eggs
1 cup cooking oil
1 tsp. cream of tarter
1 tsp. vanilla
4 cups + 2 T. flour
Beat shortening or Oleo, margerine, or butter, add sugar, eggs
oil and the dry ingredients. 
Mix well, chill, roll into walnut size balls.
Flatten to 1/4" thick with glass dipped in sugar.
Bake on greased cookie sheet.
350° for 12 to 15 minutes
Makes 5 or 6 dozen

TOLL HOUSE COOKIES 
Oven 375° 
Sift together 2 1/4 cup sifted flour, 1 t. baking soda, 1 t. salt (1/4 reg. salt), 
set aside. 
Blend 1 cup soft butter or oleo or shortening, 3/4 cup brown sugar, packed, 3/4 cup 
white sugar, 1 t. vanilla and 1/2 t. water. 
Beat in 2 eggs. 
Add flour mixture, mix well. 
Stir in 1 12 oz. package (2 cups) chocolate 
bits, 1 cup coarsely chopped nuts. 
Drop by well-rounded teaspoon on a greased cookie sheet. (use t. for measure)
Bake 8 to 10 min. 
Yield: 100 cookies.

Variations:
1 cup peanut butter or peanut butter chips 
2 cups oats

BAR COOKIES 
Spread in 15 X 10 x 1 inch pan. 
Bake at 375° 20 minutes. 
35 2" sqs.