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Category: Cookies
Prep Time: Cook Time: Total Time:
1/2 t salt
1 t baking soda
2 1/2 c flour
2 sticks Parkay or butter (NOT Margarine)
1 c sugar
1 c brown sugar
2 t vanilla
2 eggs
Mix flour, baking soda and salt in a small bowl. Beat Parkay and sugars in a large bowl, until fluffy. Blend in eggs and vanilla. Add flour mixture, and beat until blended. Stir in variations of your choice. Drop by rounded tablespoonfuls onto cookie sheets. Bake at 375 for 8-10 minutes. Leave on cookie sheets for 5-10 minutes after removing from oven. Remove from cookie sheets; cool on wire racks. Makes 3 dozen.
Variations:
Mix: 1/2 to 1 cup crunchy peanut butter with Parkay. Stir In: 2 cups white chocolate chips OR 2 cups milk chocolate chips OR 1 cup of each.
Easy Frosted Cookies: After Baking: Frost and sprinkle with your favorite decorative candies.
Crispy Chocolate Chip Cookies: Stir In: 2 cups chocolate chips and 1 cup Rice Krispies.
Triple Chocolate Chip Cookies: Stir In: 1 cup each semi-sweet chocolate chips, milk chocolate chips and white chocolate chips
Peanut Butter and Chocolate Chip Cookies:
Mix: 1/2 cup peanut butter with Parkay. Stir In: 2 cups milk chocolate chips.
Rocky Road Cookies: Stir In: 1 cup each semi-sweet chocolate chips, chopped pecans and marshmallow creme.
Peanut Butter n Jelly Cookies: Mix: 1 cup creamy peanut butter with Parkay. Before Baking: Indent each cookie with thumb. After Baking: Fill each cookie with 1 tsp. favorite fruit jelly.
Toffee Crunch Cookies: Stir In: 1 cup each milk chocolate chips and English toffee bits.
German Chocolate Cookies: Stir In: 1 cup semi-sweet chocolate chips, 1/2 cup each flaked coconut and chopped walnuts.
Applesauce Oatmeal Cookies: Stir In: 1/3 cup applesauce and 1 1/2 cups oats.
Ultimate Garbage Cookies: Stir In: 1/4 cup each semi-sweet chocolate chips, white chocolate chips, M&Ms or Reese’s Pieces, slivered almonds, raisins and chopped pecans.
Double Chocolate Brownie Cookies: Mix: 1/2 cup unsweetened cocoa with flour mixture. Stir in: 2 cups semi-sweet chocolate chips.
Cinnamon Sugar Cookies: Mix: 1/4 cup sugar with 1 tsp. Cinnamon in a small bowl. Before baking: Sprinkle cookies with cinnamon sugar.
Raisin Cookies: Stir In: 2 cups raisins OR yogurt-covered raisins OR chocolate-covered raisins.
NOTE: I recently froze the dough after spooning it onto a cookie sheet covered with parchment paper. When dough is frozen, repack in freezer bags. Keeps for weeks, maybe months. Bake frozen dough balls for 12-15 minutes at 325.
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* PARKAY COOKIE JAR RECIPE*
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Category: Cookies
Prep Time: Cook Time: Total Time:
1/2 t salt
1 t baking soda
2 1/2 c flour
2 sticks Parkay or butter (NOT Margarine)
1 c sugar
1 c brown sugar
2 t vanilla
2 eggs
Mix flour, baking soda and salt in a small bowl. Beat Parkay and sugars in a large bowl, until fluffy. Blend in eggs and vanilla. Add flour mixture, and beat until blended. Stir in variations of your choice. Drop by rounded tablespoonfuls onto cookie sheets. Bake at 375 for 8-10 minutes. Leave on cookie sheets for 5-10 minutes after removing from oven. Remove from cookie sheets; cool on wire racks. Makes 3 dozen.
Variations:
Mix: 1/2 to 1 cup crunchy peanut butter with Parkay. Stir In: 2 cups white chocolate chips OR 2 cups milk chocolate chips OR 1 cup of each.
Easy Frosted Cookies: After Baking: Frost and sprinkle with your favorite decorative candies.
Crispy Chocolate Chip Cookies: Stir In: 2 cups chocolate chips and 1 cup Rice Krispies.
Triple Chocolate Chip Cookies: Stir In: 1 cup each semi-sweet chocolate chips, milk chocolate chips and white chocolate chips
Peanut Butter and Chocolate Chip Cookies:
Mix: 1/2 cup peanut butter with Parkay. Stir In: 2 cups milk chocolate chips.
Rocky Road Cookies: Stir In: 1 cup each semi-sweet chocolate chips, chopped pecans and marshmallow creme.
Peanut Butter n Jelly Cookies: Mix: 1 cup creamy peanut butter with Parkay. Before Baking: Indent each cookie with thumb. After Baking: Fill each cookie with 1 tsp. favorite fruit jelly.
Toffee Crunch Cookies: Stir In: 1 cup each milk chocolate chips and English toffee bits.
German Chocolate Cookies: Stir In: 1 cup semi-sweet chocolate chips, 1/2 cup each flaked coconut and chopped walnuts.
Applesauce Oatmeal Cookies: Stir In: 1/3 cup applesauce and 1 1/2 cups oats.
Ultimate Garbage Cookies: Stir In: 1/4 cup each semi-sweet chocolate chips, white chocolate chips, M&Ms or Reese’s Pieces, slivered almonds, raisins and chopped pecans.
Double Chocolate Brownie Cookies: Mix: 1/2 cup unsweetened cocoa with flour mixture. Stir in: 2 cups semi-sweet chocolate chips.
Cinnamon Sugar Cookies: Mix: 1/4 cup sugar with 1 tsp. Cinnamon in a small bowl. Before baking: Sprinkle cookies with cinnamon sugar.
Raisin Cookies: Stir In: 2 cups raisins OR yogurt-covered raisins OR chocolate-covered raisins.
NOTE: I recently froze the dough after spooning it onto a cookie sheet covered with parchment paper. When dough is frozen, repack in freezer bags. Keeps for weeks, maybe months. Bake frozen dough balls for 12-15 minutes at 325.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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