This wonderful recipe was in circulation when I was a kid in the 70s. Years later, a woman brought a tray of these to the office, which I instantly recognized as THOSE COOKIES FROM MY CHILDHOOD, and she refused to give me the recipe (said it was her babysitter's secret recipe)! I searched online (tried several recipes) and asked my friends and family off and on if they'd heard of it, for 10 years. I finally JUST found this online! They are SO GOOD! Bake them for your friends and family and share the recipe with the WORLD! Note, the number of cookies you get will vary - depending on how big you roll the balls.

SERVES 24 , 4 dozen (change servings and units)
Change to: dozen US Metric Close

*
* 1
* 2
* 3
* 4
* 5

clear stars
Write a Review! (optional)

Submit Cancel
Ingredients

* 1 cup butter
* 1 cup vegetable oil
* 1 cup white sugar
* 1 cup brown sugar
* 1 egg
* 1 cup crushed corn flakes
* 1 cup chopped nuts (I use walnuts or pecans)
* 1 cup quick-cooking oatmeal
* 4 cups flour, decrease to 3 1/2 cups for a chewier cookie
* 1 tablespoon baking soda
* 1/2 teaspoon salt
* 2 teaspoons vanilla extract

Directions

1.
1
Preheat oven to 325.
2.
2
Cream butter, sugars and egg.
3.
3
Add oil.
4.
4
Mix in dry ingredients.
5.
5
Form dough into walnut sized balls.
6.
6
Place on cookie sheet and flatten with a fork dipped in water.
7.
7
Bake for 10- 12 minutes.
8.
8
Cool on pan for a minute or two, then transfer to a rack to cook.

Answered by Madhurima , an ibibo Master, at 1:47 PM on September 17, 2008

Ingredients:
3 large sweet bell peppers (assorted colors: 1 yellow, 1 red, and 1 orange
is prettiest)
1/4 cup very good extra virgin olive oil
2 cloves garlic, peeled and sliced lengthwise in thin slices
1/4 teaspoon hot red pepper flakes (dried and crushed cayenne peppers is
what I use; use more or less depending on how much heat you like)
salt and freshly ground (!) black pepper to taste

Methods:
1. Core the peppers and slice them into 1/4" thin strips. If the strips are too long (i.e., not "bite size") then cut them in half.
2. Heat the olive oil in a skillet, but don't let it smoke. Add the peppers and garlic and saute on medium-high heat for 2-3 minutes. Reduce heat to low and add hot pepper flakes, salt, and pepper. Simmer until the peppers are soft (about 5 minutes).
3. Serve over hot, tubular pasta. Accompany with fresh, home-made Italian/French bread to sop up the extra oil and a bottle of red wine you like.

Answered by Prashant , an ibibo Citizen, at 7:44 PM on September 11, 2008

well,

Ingredients

* ½ cup Shortening and ½ cup unsalted, room temperature Butter
o You can use just 1 cup Butter instead
o Or try using 1 cup of butter-flavored Shortening
* ¾ cup Packed Brown Sugar
* ¾ cup Granulated Sugar
* 1 Teaspoon Baking Soda
* 2 Eggs
* 1 ½ Teaspoons Genuine Vanilla
* 1 Teaspoon Salt
* 2 ¼ Cups All-Purpose Flour
* 1 12-Ounce Package (2 cups) Semisweet Chocolate Chips

Preparation:
1 . Preheat oven to 350°F. Combine flour and baking powder in small bowl. Beat sugar and butter in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in eggs and vanilla until well blended. Gradually add flour mixture. Beat at low speed until blended, scraping down side of bowl once.

2.Remove half of dough from bowl; form into disc. Wrap disc in plastic wrap; refrigerate while working with remaining half of dough. Add melted chocolate to remaining dough in bowl. Beat at low speed until well blended. Place chocolate dough on lightly floured surface; press into 6-inch square. Cut lengthwise into 4 equal strips. Cut crosswise into 4 equal strips to form 16 squares.

3.Roll each square into a ball. Place balls 3 inches apart on ungreased baking sheets. Place craft stick under each ball. Press balls into 2-1/2-inch circles using lightly-floured bottom of drinking glass. Bake, 1 sheet at a time, 10 to 12 minutes or until edges are set. Immediately remove cookies with spatula to wire racks; cool completely. Repeat with remaining colored and uncolored dough.

4.To marbleize cookies, prepare Royal Icing. Divide icing among bowls. Tint with desired food coloring. (Liquid food coloring will thin frosting to the right consistency. If using paste colors, stir in water, 1 drop at a time, with spoon until slightly thickened.)

5.Place large sheet of heavy-duty foil on counter. Place cookies on foil. Spread thin layer of icing on cookies to within 1/8 inch of edge. Dip spoon into contrasting color of icing. Drizzle or drop icing onto base color. Repeat with 1 or 2 more colors. Swirl colors with tip of toothpick. Do not over mix or colors will turn muddy. Decorate with candies or sprinkles while icing is still soft, if desired. Let stand 30 minutes or until icing is set.

6.To add additional piped decorations, stir sifted powdered sugar into Royal Icing until thick enough to hold shape when dropped from spoon. Spoon icing into resealable freezer bag with one small corner cut off. Decorate as desired. Let cookies stand 1 hour or until piping is set.

7.To assemble lollipops, prepare Decorator Frosting. Spread 1-1/2 tablespoons frosting on flat side of chocolate cookie to within 1/4 inch of edge with small spatula. Place vanilla cookie, flat-side down, on frosting. Gently press cookies together. Repeat. Let stand 20 minutes or until frosting is set. Store tightly covered at room temperature up to 2 weeks.

visit on the site : http://recipes.howstuf fworks.com/lollipop-cookies-re cipe.htm

Answered by Satya ~ , an ibibo Master, at 3:20 PM on September 11, 2008

Ingredients:
1-1/2
cups all-purpose flour

1/4
teaspoon salt

3/4
cup sugar, divided

1/3
cup plus 3 tablespoons butter, softened and divided

1
egg

1
cup mini semisweet chocolate chips

1
cup very finely chopped walnuts

2
teaspoons ground cinnamon



Preparation:
1.
Combine flour and salt in small bowl; set aside. Beat 1/2 cup sugar and 1/3 cup butter in large bowl with electric mixer at medium speed until light and fluffy. Add egg; beat until blended. Gradually add flour mixture, beating until well blended. Dough will be stiff. (If necessary, knead dough by hand until it holds together.)

2.
Roll out dough between 2 sheets of waxed paper into 12X10-inch rectangle. Remove waxed paper from top of rectangle.

3.
Combine chocolate chips, walnuts, remaining 1/4 cup sugar and cinnamon in medium bowl. Melt remaining 3 tablespoons butter; stir into chocolate chip mixture. (Chips will partially melt.) Spread mixture evenly over dough leaving 1/2-inch border on long edges.

4.
Using bottom sheet of waxed paper as guide and starting at long side, tightly roll up dough jelly-roll style, removing waxed paper as you roll. Wrap in plastic wrap; refrigerate 30 minutes to 1 hour.

5.
Preheat oven to 350°F. Lightly grease cookie sheets. Unwrap dough. Cut log into 1/2-inch slices. Place slices 2 inches apart on prepared cookie sheets.

6.
Bake 14 minutes or until edges are light golden brown. Remove to wire racks to cool completely.

Answered by Jitendra , an ibibo Master, at 4:09 AM on September 11, 2008

Materials --
1 cup butter or margarine
1 cup dark brown sugar
1 large egg
1/2 teaspoon baking soda
1 teaspoon maple flavoring
2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups chopped black walnuts


Equipment

* Electric Mixer (optional)
o If not using a mixer, just stir ingredients until combined
* Mixing Spoon
* Mixing Bowls
* Cookie Sheet
* Wire Cooling Rack
* Spatula
* Measuring Spoons and Cups
* Parchment Paper (optional)

Making Chocolate Chip Cookies

* This recipe makes about 60 cookies.

1. Preheat your oven to 375 degrees.
2. If using both, combine the butter and shortening in a large mixing bowl and beat on medium speed for one minute.
3. Add the sugar and brown sugar.
4. Beat all ingredients until combined, scraping the sides of the bowl occasionally.
5. Now add the eggs and vanilla.
* Breaking the eggs into a separate bowl guarantees that you don't end up with eggshell in your cookies.
6. Beat until these are combined.
* Continue to scrape the sides of the bowl to evenly blend ingredients.
* Don't overmix, as that can lead to a tougher cookie.
7. Combine flour, salt, and baking soda in a separate bowl.
8. Next, slowly add the flour mixture, beating in as much as you can with the mixer and then stirring in any remaining flour with a spoon.
9. Add the chocolate chips, gently stirring with a spoon until they’re evenly mixed throughout the batter.
10. Drop the dough in rounded, teaspoon-sized balls, 2 inches apart on an ungreased cookie sheet.

Answered by Nidhi Singh , an ibibo Master, at 7:10 PM on September 10, 2008

Ingredients:
3 large sweet bell peppers (assorted colors: 1 yellow, 1 red, and 1 orange
is prettiest)
1/4 cup very good extra virgin olive oil
2 cloves garlic, peeled and sliced lengthwise in thin slices
1/4 teaspoon hot red pepper flakes (dried and crushed cayenne peppers is
what I use; use more or less depending on how much heat you like)
salt and freshly ground (!) black pepper to taste

Methods:
1. Core the peppers and slice them into 1/4" thin strips. If the strips are too long (i.e., not "bite size") then cut them in half.
2. Heat the olive oil in a skillet, but don't let it smoke. Add the peppers and garlic and saute on medium-high heat for 2-3 minutes. Reduce heat to low and add hot pepper flakes, salt, and pepper. Simmer until the peppers are soft (about 5 minutes).
3. Serve over hot, tubular pasta. Accompany with fresh, home-made Italian/French bread to sop up the extra oil and a bottle of red wine you like.

Answered by Anju Devi , an ibibo Master, at 1:17 PM on September 09, 2008

Cookies can brighten even the darkest day. Some cookies are best served hot out of the oven so that they're still soft and gooey while others taste better when they're crunchy or filled with nuts or fruits.

Ingredients:
1
pa ckage (18 ounces) refrigerated sugar cookie dough

1/4
cup all-purpose flour

1
to 1-1/2 teaspoons almond extract

Assorted food colorings



Preparation:
1.
Remove dough from wrapper; place in large bowl. Let dough stand at room temperature about 15 minutes.

2.
Add flour and almond extract to dough; beat at medium speed of electric mixer until well blended. Divide dough into 3 equal pieces.

3.
Combine each dough piece and desired food coloring in separate medium bowl; beat at medium speed of electric mixer until dough is evenly colored. Wrap doughs separately in plastic wrap; refrigerate 20 minutes.

4.
Divide each color of dough into 9 equal pieces. Shape 1 piece of each color into 7-inch rope; sprinkle with additional flour to minimize sticking, if necessary. Braid 3 different colored ropes together; stretch gently to make 9- to 10-inch braid. Cut braid in half; shape each braid half into desired alphabet letter on ungreased cookie sheet. Repeat with remaining dough pieces to make 18 letters. Freeze letters at least 10 minutes.

5.Preheat oven to 350°F. Bake letters 9 to 11 minutes or until firm but not browned. Cool on cookie sheets 5 minutes. Remove to wire rack; cool completely.

Answered by jaivir , an ibibo Master, at 7:13 PM on September 03, 2008

Well Deepanjana

INGREDIENTS:
1 2/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, softened
3/4 cup packed brown sugar
1/3 cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups milk chocolate chips

--------------------- ------------------------------ -----------------------------

DIRECTIONS:
Preheat the oven to 375 degrees F (190 degrees C).
Sift together the flour, baking powder, and salt; set aside.
In a medium bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla. Gradually stir in the sifted ingredients, then stir in the chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

source site:- http://www.xboard.us/showthrea d.php?t=1063

Answered by Priyanka C , an ibibo Master, at 12:48 PM on August 31, 2008

well, Ingredients

* ½ cup Shortening and ½ cup unsalted, room temperature Butter
o You can use just 1 cup Butter instead
o Or try using 1 cup of butter-flavored Shortening
* ¾ cup Packed Brown Sugar
* ¾ cup Granulated Sugar
* 1 Teaspoon Baking Soda
* 2 Eggs
* 1 ½ Teaspoons Genuine Vanilla
* 1 Teaspoon Salt
* 2 ¼ Cups All-Purpose Flour
* 1 12-Ounce Package (2 cups) Semisweet Chocolate Chips


Equipment

* Electric Mixer (optional)
o If not using a mixer, just stir ingredients until combined
* Mixing Spoon
* Mixing Bowls
* Cookie Sheet
* Wire Cooling Rack
* Spatula
* Measuring Spoons and Cups
* Parchment Paper (optional)

Making Chocolate Chip Cookies

* This recipe makes about 60 cookies.

1. Preheat your oven to 375 degrees.
2. If using both, combine the butter and shortening in a large mixing bowl and beat on medium speed for one minute.
3. Add the sugar and brown sugar.
4. Beat all ingredients until combined, scraping the sides of the bowl occasionally.
5. Now add the eggs and vanilla.
* Breaking the eggs into a separate bowl guarantees that you don't end up with eggshell in your cookies.
6. Beat until these are combined.
* Continue to scrape the sides of the bowl to evenly blend ingredients.
* Don't overmix, as that can lead to a tougher cookie.
7. Combine flour, salt, and baking soda in a separate bowl.
8. Next, slowly add the flour mixture, beating in as much as you can with the mixer and then stirring in any remaining flour with a spoon.
9. Add the chocolate chips, gently stirring with a spoon until they’re evenly mixed throughout the batter.
10. Drop the dough in rounded, teaspoon-sized balls, 2 inches apart on an ungreased cookie sheet.
* Optional: line the sheet with parchment paper.
11. Bake at 375 degree for eight to ten minutes.
12. Watch the cookies closely! They're done when:
* Their edges are golden brown or
* A toothpick can be cleanly removed from the center.
13. Remove from oven and let cool on their sheet for a few minutes.
14. Then move the cookies to cool on a wire rack for five minutes.

Answered by Romi , an ibibo Master, at 5:22 PM on August 30, 2008

well;
Ingredients

* ½ cup Shortening and ½ cup unsalted, room temperature Butter
o You can use just 1 cup Butter instead
o Or try using 1 cup of butter-flavored Shortening
* ¾ cup Packed Brown Sugar
* ¾ cup Granulated Sugar
* 1 Teaspoon Baking Soda
* 2 Eggs
* 1 ½ Teaspoons Genuine Vanilla
* 1 Teaspoon Salt
* 2 ¼ Cups All-Purpose Flour
* 1 12-Ounce Package (2 cups) Semisweet Chocolate Chips


Equipment

* Electric Mixer (optional)
o If not using a mixer, just stir ingredients until combined
* Mixing Spoon
* Mixing Bowls
* Cookie Sheet
* Wire Cooling Rack
* Spatula
* Measuring Spoons and Cups
* Parchment Paper (optional)

Making Chocolate Chip Cookies

* This recipe makes about 60 cookies.

1. Preheat your oven to 375 degrees.
2. If using both, combine the butter and shortening in a large mixing bowl and beat on medium speed for one minute.
3. Add the sugar and brown sugar.
4. Beat all ingredients until combined, scraping the sides of the bowl occasionally.
5. Now add the eggs and vanilla.
* Breaking the eggs into a separate bowl guarantees that you don't end up with eggshell in your cookies.
6. Beat until these are combined.
* Continue to scrape the sides of the bowl to evenly blend ingredients.
* Don't overmix, as that can lead to a tougher cookie.
7. Combine flour, salt, and baking soda in a separate bowl.
8. Next, slowly add the flour mixture, beating in as much as you can with the mixer and then stirring in any remaining flour with a spoon.
9. Add the chocolate chips, gently stirring with a spoon until they’re evenly mixed throughout the batter.
10. Drop the dough in rounded, teaspoon-sized balls, 2 inches apart on an ungreased cookie sheet.
* Optional: line the sheet with parchment paper.
11. Bake at 375 degree for eight to ten minutes.
12. Watch the cookies closely! They're done when:
* Their edges are golden brown or
* A toothpick can be cleanly removed from the center.
13. Remove from oven and let cool on their sheet for a few minutes.
14. Then move the cookies to cool on a wire rack for five minutes.
15. Enjoy!

Answered by Kishore , an ibibo Master, at 8:18 AM on August 29, 2008