Grandpa Andrus' Chocolate Chip Cookies 🍪

*Terra’s version

2 cups brown sugar, packed
1 cup white sugar
2 sticks of butter
4 eggs
2 teaspoons vanilla
4 3/4 cups flour
1 teaspoon cornstarch
2 teaspoons baking soda
1 1/2 teaspoons salt
1 pkg. (2 cups) chocolate chips

Preheat oven to 350.
Cream the sugars and the butter.
Add eggs one at a time.
Add vanilla.
Mix dry ingredients.
Add dry ingredients to the bowl and mix.
Mix in chocolate chips.
Make dough balls and place on baking sheets.
Bake about 10 minutes, or until golden brown.  Do not over bake.  They tend to get hard later.

Grandpa's Chocolate Chip Cookies

Grandpa Andrus made these often, and they are still my favorite basic chocolate chip cookie recipe.

2 cups shortening (I substitute 1 cup coconut oil and 1 cup butter)
2 cups packed brown sugar
1 cup sugar
4 eggs
2 teaspoons vanilla
5 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
12 ounces (2 cups) chocolate chips

Mix shortening and sugars together until well combined.  Add the eggs and vanilla.  Mix in dry ingredients and finally the chocolate chips.  Compact with hands if a little crumbly.  Bake at 350 for 10 minutes, or until golden brown.

Sunny Lemonade Cookies

Ingredients:
2 cups sugar
2 cups butter
4 eggs
1 cup lemonade concentrate, plus 1/2 cup for glaze
2 teaspoons fresh lemon juice
4 drops yellow food coloring
1/4 cup grated lemon zest (about 4 large lemons)
6 cups flour
2 teaspoons baking soda
pinch of salt
clear decorating sugar (found by the sprinkles)

Directions:
Cream together sugar and butter until light and fluffy.   Add eggs, 1 cup lemonade concentrate, lemon juice, food coloring, and lemon zest.   Mix until well combined and fragrant.

In a separate bowl, combine flour, baking soda, and salt.   Add dry ingredients to wet, and stir until combined.

Drop onto a greased cookie sheet and bake at 400º for 8-10 minutes.   Remove from oven and brush with remaining lemonade concentrate.   Sprinkle with decorating sugar.

Number Of Servings: About 4 dozen...this recipe could easily be halved

Pan Chocolate Chip Cookies

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs
1 12-ounce bag chocolate chips

Combine flour, soda and salt. Set aside. Combine butter and sugars, mixing well. Add vanilla and eggs, beating well after each egg. Add dry ingredients and mix well. Stir in chocolate chips. Spread mixture in a 10" x 15" sheet pan (slightly greased). Bake at 375 for 20 minutes.

Homemade Oreo Cookies

2/3 cup shortening
2 eggs
1 box Devils Food Cake Mix (other flavors work too)
Cream cheese frosting

Preheat oven to 350. Mix first three ingredients with beaters, mixture will form into one big ball. Roll into balls and place on cookie sheets. Bake 8 minutes (cookies should look slightly doughy). Once cooled, frost with cream cheese frosting (add food coloring for a holiday look) and make into sandwiches.

Peanutty Chocolate Candy Cookies

1 (1 pound 2.25 ounce) box chocolate fudge cake mix with pudding

1/2 cup butter or margarine, softened

2 eggs

1 (14 ounce) bag candy-coated peanut butter pieces

1 cup coarsely chopped salted peanuts

Heat oven to 350. Grease cookie sheets with shortening or cooking spray. In large bowl, beat cake mix, butter and eggs with electric mixer on LOW speed just until moistened. With spoon, stir in peanut butter pieces and peanuts.

Drop dough by rounded tablespoonfuls 2 inches apart onto cookie sheets.

Bake 7 to 10 minutes or until edges are set and tops appear dry. Cool 2 minutes; remove from cookie sheets.

No Bake Cookies

3 cups quick oats
5 tablespoons cocoa
1/2 cup nuts (pecans, walnuts...)
1/2 cup coconut
2 cups sugar
1/2 cup butter
1/2 cup milk

Mix together oats, cocoa, nuts and coconut in bowl. Bring sugar, butter and milk to a boil in a saucepan. Combine and drop by tablespoonfull onto wax paper to cool.

Slice 'n' Bake Lemon Gems

¾ cup butter, softened
½ cup confectioners' sugar
1 tablespoon grated lemon peel
1 cup all-purpose flour
½ cup cornstarch
¼ cup colored nonpareils

LEMON ICING:
1 cup confectioners' sugar
2 tablespoons lemon juice
½ teaspoon grated lemon peel

In a small mixing bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in lemon peel. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.

Shape into a 1-3/4-inch-diameter roll; roll in non-pareils. Wrap in plastic wrap. Refrigerate for 2-3 hours or until firm.

Unwrap and cut into ¼-inch slices. Place 1 inch apart on ungreased baking sheets. Bake at 375º for 9-11 minutes or until set and edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely.

In a small bowl, combine icing ingredients. Spread over cookies. These are basically lemon shortbread cookies. Yield: 28 cookies.

Nutrition Facts: 1 cookie equals 102 calories, 5 g fat (3 g saturated fat) 13 mg cholesterol, 35 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.

Oatmeal S'more Cookies

1/2 cup butter, softened
1/2 cup shortening
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups old-fashioned oats
1 cup (6 ounces) semisweet chocolate chips
1 cup miniature marshmallows

In a large mixing bowl, cream the butter, shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in the oats, chocolate chips and marshmallows.

Drop by heaping teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Cool for 1-2 minutes before removing from pans to wire racks to cool completely. [Note from Jessica: Don't wait long to remove from pans as the marshmallows make them stick.] Yield: about 6 dozen.