Basic Cookie Mix With Recipes

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I love to cook and I love to make my own mixes.I was getting ready to defrag my computer and wanted to make sure that I had everything on CD and thought that you may want these wonderful recipes. The basic mix is used in all the cookies. So you will need to mix up a batch of the basic cookie mix before starting any cookie. I have these copied on copy paper and then I put them in sheet protectors in a note book that way they stay clean as I tend to use them often. I am such a messy cook. If I have any corrections, I will add them to the first comment. Please check back often. I hope you enjoy them. BASIC COOKIE MIX 8 cups all-purpose flour 2 1/2 cups granulated sugar 2 cups brown sugar, firmly packed 2 tsp salt 1 1/2 tsp baking soda 3 cups vegetable shortening In a large bowl, combine flour, granulated sugar, brown sugar, salt and baking soda until well blended. With a pastry blender, cut in shortening until evenly distributed. Put in a large airtight container. Label and store in a cool, dry place for up to 12 weeks. Makes aboout 16 cups of Basic Cookie Mix. USING THE BASIC COOKIE MIX ------------------------------------------------- CHOCOLATE CHIP COOKIES 3 cups Basic Cookie Mix 3 tbsp milk 1 tsp vanilla 1 egg 1 cup chocolate chips 1/2 cup nuts or coconut (optional) Preheat oven to 375 F (190 C). Grease baking sheets. In large bowl combine cookie mix, milk, vanilla and egg. Blend well. Stir in chocolate chips, nuts and/or coconut (if desired). Drop by teaspoonfuls onto prepared baking sheets. Bake 10 minutes, or until golden brown. Makes 2 dozen cookies. PEANUT BUTTER COOKIES 3 cups Basic Cookie Mix 1/4 cup brown sugar, firmly packed 1 tsp vanilla 2 eggs 1/2 cup chunky-style peanut butter Peheat oven to 375F (190C). Lightly grease baking sheets. Combine all ingredients in a medium bowl. Blend well. Shape into 1 inch balls. Place on prepared baking sheets and flatten with fork tines. Bake 10-12 minutes, until edges are browned. Makes 30-36 cookies. Variation: Peanut Butter and Jelly Cookies: On baking sheets, press thumb into center of balls. Do not flatten. Fill with grape jelly. SNICKERDOODLES 2 1/2 cups Basic Cookie Mix 1/4 tsp baking soda 1 tsp cream of tartar 1 egg 2 Tbsp sugar 1 tsp cinnamon Preheat oven to 400F (205 C). In a medium bowl, combine cookie mix, baking soda, cream of tartar and egg. Mix well. Combine sugar and cinnamon in a small dish. Shape dough into 1 1/2 inch balls. Roll in sugar-cinnamon mixture and place 2 inches apart on ungreased baking sheets. Flatten balls slightly. Bake 8-10 minutes, until lightly browned with cracked tops. Makes 2 dozen cookies. ~*~ BROWNIE MASTER MIX 6 cups flour 4 teaspoons baking powder 4 teaspoons salt 8 cups sugar 1 - 8 ounce can baking cocoa 2 cups vegetable shortening In a large bowl combine the first 5 ingredients. With a pastry blender, cut in the shortening until evenly distributed. Store in a large, airtight container. Keeps 10-12 weeks. Yield: about 17 cups of mix. TO MAKE BROWNIES: 2 1/2 cups brownie mix 2 eggs, beaten 1 teaspoon vanilla 1/2 cup chopped nuts (optional) Confectioner’s sugar (optional) In a mixing bowl combine the first four ingredients. Beat with a wooden spoon until smooth. Spread into a greased 8" square pan. Bake at 350 degrees for 20-25 minutes or until top tests done. Cut into squares while still warm. Once cooled, dust with confectioner’s sugar if desired. Yield: 9 brownies. You can also double this recipe and spread it into a greased 9" x 13" pan, baking it for 20-25 minutes. These are great plain or frosted, and make the best brownie ice cream sundaes! HOMEMADE FROSTING 6 tablespoons butter Cocoa: 1/3 cup for light 1/2 cup for medium 3/4 cup for dark 2 2/3 cups confectioner’s sugar, sifted 1 teaspoon vanilla 1/3 cup milk (more or less) Cream butter and vanilla in a small bowl. Add cocoa and confectioner’s sugar alternately with milk. Beat to spreading consistency. (Use more or less milk, depending on the consistency you desire. - I prefer it to be thicker - then it’s almost like fudge on top of the brownies - something a little smoother is desirable for frosting cupcakes or cake.) ~*~ OATMEAL COOKIE MASTER MIX This mix will keep for quite a while in a sealed container, but during hot and humid months, keep it in the refrigerator. If you have a large family, or just really like cookies, I suggest doubling this master mix recipe! 3 c flour 1 1/2 c sugar 1 c brown sugar, lightly packed 1 tsp baking soda 1 tsp baking powder 1 c shortening 3 c old fashioned uncooked rolled oats 1/2 c raisins optional: chopped dates, peanut butter chips, chocolate chips, chopped walnuts In large bowl sift together dry ingredients EXCEPT the rolled oats. Cut in shortening with two butter knives or pastry blender until mixture is crumbly. Stir in rolled oats and raisins (or any other fruits or chips you choose). Will keep up to five months on the shelf in a tightly covered container. TO MAKE THE COOKIES: VANILLA OATMEAL COOKIES 2 cups of oatmeal cookie mix 1 egg 1 tbsp milk 1 tsp vanilla extract dash of salt Measure mix into large bowl. Add eggs, milk, and vanilla. Stir until all ingredients are well combined. Let rest for a few minutes and grease cookie sheet(s). Drop mixture by teaspoonfuls onto greased cookie sheet and bake in 350 F oven for 10 minutes for chewy cookies. Yield 2 dozen cookies APPLE OATMEAL COOKIES 1 1/2 c cookie mix 1/2 c grated apple 1 egg 2 tbsp milk 1/2 tsp ground cinnamon or apple pie spice Mix and bake as you would for the Vanilla Oatmeal Cookies above.