Jenny's Chocolate Cookies

Ingredients:
1 cup butter
1 1/2 cups sugar
2 eggs
2 tsp vanilla
2 cups flour
2/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp salt
1 cup mint/peanut butter/chocolate chips

Directions:
Cream the butter and sugar. Add the eggs and vanilla and mix well. Add the flour, cocoa powder, baking soda, and salt and mix well. Add the chips and do a final mix. Bake cookies for 8-10 minutes in a 350 degree oven.

Soft Sugar Cookies

We love these thick and chewy sugar cookies.

Ingredients:
1 cup butter
3/4 cup sugar
1 egg
1 1/2 tsp vanilla
2 Tbsp milk
3 cups flour
1 tsp baking powder

Directions:
Cream together the first five ingredients.  Add four and baking powder.  Refrigerate dough for 1 hour.  Roll out dough to about 1/4 to 1/2 inch thick depending on how soft and chewy you like your cookies.  Cut with cookie cutters.  Bake at 400 degrees for 5 to 8 minutes.  Take out before cookies are brown.  Yield 21 cookies.

Frosting:
1/4 cup butter
2 cups powdered sugar
1 tsp vanilla
1 tsp almond extract
evaporated milk to consistency desired
food coloring

Soft Chocolate Chip Cookies

These are my favorite!  So soft and chewy, I could eat a dozen in one sitting.  Makes 72 cookies so you can share with your neighbors.

Ingredients:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Directions:Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown

Soft Gingersnap Cookies

The most delicious soft gingersnap you'll ever taste!

Ingredients:

3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cup flour
1 tsp baking soda
2 tsp ground ginger
3/4 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp salt

small bowl of sugar for rolling

vanilla ice cream, optional for making it into an ice cream sandwich

Directions:

1. Preheat oven to 350 degrees. 

2. In a stand mixer cream the butter and sugar. 

3. Add egg and molasses and mix well.

4. Add flour, baking soda, ground ginger, cinnamon, ground cloves, and salt and mix until well combined. 

5. Shape into balls and roll in a small bowl of sugar. 

6. Bake for 8-10 minutes. Mine come out perfectly at 10 minutes. Cool for 2-3 minutes and then move over to a cooling rack. 

These taste great fresh from the oven, but they taste even better the next day after being stored in an air-tight container. They store well in a freezer bag in the deep freeze for up to 3 months. They are super tasty the next day (after being saved in an air-tight container) served with a scoop of vanilla ice cream at the side or smooshed in between two cookies in an ice cream sandwich.