Chocolate Chunk Raisin
¾ cup butter or margarine,
1 cup packed light
½ cup granulated sugar
¼ cup milk
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose ;our
½ teaspoon baking soda
¼ teaspoon salt
3 cups quick or
1 cup Sun-Maid
1 cup coarsely chopped
or chocolate chips
Preheat oven to 350°F.
In a large bowl, beat butter, sugars, milk, egg
and vanilla until light and ;u;y.
In a separate bowl, combine ;our, cinnamon,
baking soda and salt. Add to the butter mixture
and mix well.
Stir in oats, raisins and chocolate.
Drop by tablespoonfuls 2 inches apart onto
ungreased cookie sheets. Bake for 12-15 minutes,
or until the cookies are golden brown. Remove
to wire racks to cool. Makes 3 dozen cookies.
Variation: Omit the chocolate from the dough.
Heat 1 cup semisweet or white chocolate chips
with 1 teaspoon vegetable oil in the microwave
on medium power (50%) for about 2 minutes.
Stir until melted. Dip cookies halfway into the
chocolate. Set on waxed paper to cool or refrigerate for 15 minutes.
Pumpkin Spice Cookies
1 pouch Krusteaz Pumpkin
Preheat oven to 350°F. Lightly grease a cookie sheet.
Spice Quick Bread Mix
½ cup ( 1 stick) butter,
1 large egg
In a medium bowl, stir together quick bread mix,
butter and egg until a dough forms.
Drop the dough by heaping teaspoonfuls, 2 inches
apart, on the prepared cookie sheet.
4 ounces cream cheese,
3 tablespoons butter,
1 cup confectioners’ sugar
3 tablespoons maple syrup
Bake for 8-10 minutes, or until the edges are light
brown and the centers are set. Remove the cookies
to a rack to cool.
To prepare the frosting, place cream cheese and
butter in a mixing bowl. Using an electric beater, mix
on medium speed until ;u;y. Add the remaining
ingredients. Mix on low speed until smooth.
Frost the cooled cookies. Makes 24 cookies.