Easy Chocolate chip cookies

Easy Chocolate chip cookies

Makes 2 to 3 dozen

1 package yellow cake mix

1/2 cup vegetable oil

1 cup chopped pecans

1 (6 ounce )bag semi-sweet chocolate chips

2 eggs

Mix all above ingredients and form into balls.  Bake on ungreased cookie sheetat 350 degrees F. for 10 to 12 minutes.

“These cookies are so good and so quick!”

Substitutions: butterscotch chips, Yum, butterscotch is a close second  favorite to  chocolate.

White chocolate chips, ( I love to see a mix of these when combined with macademia nuts, Delish!)

peanut butter chip, and whatever your local grocery store has on the shelf!

Cookie recipes: Blondies and New England Chocolate chip cookies

Blondies:

The flavor of Butterscotch has been one of my favorites since I was a kid spending time after school with my Grandma P.

 Of course, for me, I’ll eat or sample anything  with brown sugar!!! 🙂 Nowadays , this has to be a once in a while indulgence or wait for a real “Blue Moon” or the belt has to go up a notch, Tehe!!

Blondies

2 cups packed brown sugar

2/3 cup margarine or butter

2 eggs

2 teaspoons vanilla

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 cup semi-sweet chocolate pieces

1 cup chopped nuts

Directions:

Heat sugar and margarine, stirring until sugar dissolves.  Cool SLightly.

Stir in eggs. one at a time , and vanilla. 

Stir in flour, baking powder and soda.

Spread in a greased 13 x 9 x 2 inch baking pan.  Sprinkle with chocolate and nuts.

Bake in a 350 degree F. oven  25 to 30 minutes until done.   Cut while warm. 

Makes 36

New England Chocolate Chip Cookies

Recipe-Quaker Oatmeal cookie recipe from the 60’s

How do you like your oatmeal?   I like mine in a cookie.  Te he he.  Where did that recipe disappear to?  Oh well.  Here’s another oatmeal cookie recipe that sounds even better.

Yum, pumpkin-pie spice will be nice in a home baked cookie for fall, since back -to school time is right around the corner.

Celestial Oatmeal Cookies

Ingredients

• COOKIES
• 1  cup granulated sugar
• 1/2 cup (1 stick) 70% vegetable oil spread
• 1  cup canned pumpkin
• 2  egg whites OR 1 egg
• 1  teaspoon grated orange peel
• 2  cups Quaker® Oats (quick or old-fashioned, uncooked)
• 1  cup all-purpose flour
• 1  teaspoon pumpkin pie spice OR ground cinnamon
• 1/2  teaspoon baking soda
• 1/2  teaspoon salt
• 1/2  cup finely chopped, pitted prunes
• 1/4  cup finely chopped walnuts

• GLAZE
• 1/2  cup powdered sugar
• 1  tablespoon orange juice

Heat oven to 350°. Lightly spray cookie sheets with cooking spray. In large bowl, beat sugar, and vegetable oil spread with electric mixer until well blended. Add pumpkin, egg whites and orange peel; beat well. (Mixture will look curdled.) Add combined oats, flour, pumpkin pie spice, baking soda and salt; mix well. Stir in prunes and walnuts. Drop dough by rounded measuring tablespoonfuls about 2″ apart on cookie sheets. Bake 11 to 13 minutes or until lightly browned. (Do not overbake). Cool 1 minute on cookie sheets; remove to wire racks. Cool completely. For glaze, combine powdered sugar and orange juice in small bowl; mix well. Drizzle glaze over cooled cookies. Let stand until glaze sets. Store tightly covered.