Cookie Recipes from
First Presbyterian Church

These are some of the recipes that came out of the cookie contest we held on Sunday, June 15, 2008. To add your recipe, please email it to publications@salemfirstpres.org.

Peanut Butter Oatmeal Chocolate Chip Cookies (from Carolyn Keehner) 1/2 cup margarine, softened 1/2 cup sugar 1/3 cup packed brown sugar 1/2 cup chunky peanut butter 1 egg 1 tsp vanilla 1 cup flour 1/2 cup oats 1 tsp baking soda 1/4 tsp salt 1 cup chocolate chips Cream margarine and sugars. Beat in peanut butter, egg, and vanilla. Mix flour, oats, baking soda, and salt. Stir in chocolate chips. Drop by spoonfuls onto ungreased baking sheets. Bake at 350° for 10-12 minutes. Laura’s Rainbow Cookies (from Laura Wildfang) 1 box Funfetti cake mix 2 eggs 1/3 cup oil 1/2 tsp vanilla Drop by spoonfuls onto ungreased cookie sheets. Bake at 350° 8 - 10 minutes until edges are light brown. Classic Peanut Butter Cookies (from Sue DeVore) 1 cup unsalted butter 1 1/2 cup crunchy peanut butter 1 cup white sugar 1 cup packed brown sugar 2 eggs 1/2 tsp pure vanilla extract 3 cups all-purpose flour 1 tsp baking powder 1/2 tsp salt 1 1/2 tsp baking soda Cream together butter, peanut butter, and sugars. Beat in eggs and vanilla. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour. Roll into 1 inch balls, roll in sugar just enough to coat, and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Baked in a preheated 375° oven for about 9-10 minutes or until the cookies begin to brown. Do not overbake. When cookies are done, remove from oven and let them set on the pan for at least 10 minutes until they have cooled and set enough to remove from the pan and transfer to a rack to cool thoroughly. Peanut Butter Brownie Cookies (author unknown) 1 box (19.5 oz) brownie mix 1/4 cup butter, melted 4 oz. cream cheese, softened 1 egg 1 cup powdered sugar 1 cup creamy peanut butter 1 container ready-to-spread chocolate fudge frosting Preheat oven to 350°. In medium bowl, beat brownie mix, melted butter, cream cheese, and egg 50 strokes with spoon until well blended. Dough will be sticky. Onto ungreased cookie sheet drop dough by rounded teaspoonful 2 inches apart. Flatten dough into circles with slight indentations in the middle. In small bowl, mix powdered sugar and peanut butter with a spoon until the mixture forms a ball. With hands, roll mixture into 24 balls. Lightly press 1 ball into each cookie. Bake 10 - 14 minutes or until edges are set. Cool cookies on cookie sheets at least 30 minutes. Remove cookies from cookie sheets. Spread a thin layer of frosting over peanut butter portion of each cooled cookie.

Apricot Almond Squares (from Linda Howery) Base: 1 box (1 lb 2.3 oz.) pudding-included yellow or white cake mix 1/2 cup margarine or butter, melted 1/2 cup finely chopped almonds 1 cup apricot preserves Filling: 1 (8 oz.) package cream cheese, softened 3/4 cup Splenda 2 TBSP all-purpose flour 3 tsp Grand Marnier 1 egg 1/3 cup apricot preserves 1/2 cup coconut Heat oven to 350°F. Generously grease 13 x 9 inch pan. In large bowl, combine cake mix and margarine; mix at low speed until crumbly. Stir in almonds. Reserve 1 cup base mixture. Press remaining mixture in bottom of greased pan. Carefully spread 1 cup preserves over base. In same bowl, beat cream cheese, sugar, flour, salt, vanilla and egg until well blended. Beat in 1/3 cup preserves at low speed. Carefully spread mixture over base. Combine reserved 1 cup base mixture and coconut; sprinkle over filling. Bake at 350°F for 30 - 40 minutes or until golden brown anc center is set. Cool completely. Cut into bars. Store in refrigerator. Tip: For ease in spreading, preserves can be warmed slightly. $250 Cookie Recipe (from Sandi Frey) 2 cups butter 4 cups flour 2 tsp baking soda 2 cups sugar 5 cups blended oatmeal*** 24 oz. chocolate chips 2 cups brown sugar 1 tsp salt 1 8 oz Hershey Bar (grated) 4 eggs 2 tsp baking powder 3 cups chopped nuts (your choice) 2 tsp vanilla ***Measure oatmeal and blend in a food processor until it is a fine powder. Cream the butter and both sugars. Add eggs and vanilla and mix. In a separate bowl mix together the flour, oatmeal, salt, baking powder, and baking soda. Combine the creamed mixture and the flour mixture, add the chocolate chips, Hershey’s bar and nuts. Roll into balls or use a 1 inch melon scoop to form the cookies. Place 2 inches apart on a cookie sheet. Bake for 10 minutes at 375°. Makes approximately 150 cookies. Oatmeal Raisin Squares (from Anne Obika Keith) Mix together in a large bowl: 2/3 cup sugar 2/3 cup brown sugar 1/2 cup margarine, softened 1/2 cup peanut butter 2 tablespoons applesauce 1 tsp vanilla 2 large eggs Stir together in a small bowl: 1 tsp baking soda 1 tsp cinnamon 1/2 tsp baking powder 1/2 tsp sea salt 2 tablespoons applesauce 1 cup whole wheat flour Stir the dry ingredients into the mixture in the large bowl and add: 3 cups oats 1 cup raisins Press into an ungreased 8" square pan. Bake about 25 minutes or until light brown. Cool in pan on wire rack. For squares, cut into 4 rows by 4 rows (16 squares).