Zucchini­Oat Chocolate Chip Cookies

Prep Time: 20 minutes
Cook Time: 11­-12 minutes
Yield: About 2 dozen

Ingredients:
1 3/4 cups all-­purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1//4 c butter, softened, 1/4 c butter-­flavored Crisco
1/2 cup granulated sugar
1/3 cup packed brown sugar
1 large egg
1 1/2 tsp vanilla extract
1 1/2 cups shredded zucchini (I grated as small as possible) ­ from about 1 medium
1 cup quick oats
3/4 cup chopped pecans or walnuts, optional
1 2/3 cups milk chocolate chips

Directions:

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cinnamon, baking soda and
salt for 20 seconds, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter,
granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract. Add zucchini and
with mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts and chocolate
chips (I reserved 1/3 cup of the chocolate chips to press into the tops of dough balls before
baking, just for looks which is totally optional).

Shape dough into balls, 2 Tbsp each, then transfer to a parchment paper lined baking sheets,
spacing cookies 2­inches apart. Bake in preheated oven 11 ­ 12 minutes until edges are lightly
golden. Cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Store in
an airtight container.

Recipe Source: adapted with slight changes from Nestle

Oreo Chocolate Nummy Mess

Recipe:
1 pkg. Oreo Cookies
1/2 gallon vanilla ice cream
8 oz Cool Whip
2 chocolate Hershey Bars
1 little container of mini-Oreo Cookies (optional)
Some hot fudge or chocolate syrup for topping

Crush the Oreo Cookies and line them in the bottom of a 9 x 13 inch pan. Soften ice cream slightly - slice and lay on top of the Oreos. Let it soften a little more so you can carefully spread it evenly over the Oreos. Freeze it. Then drizzle melted hot fudge or chocolate syrup over the ice cream. Freeze again. Cover with Cool Whip and sprinkle grated Hershey Bar over the top. Top each piece with a mini-Oreo.

sixsistersstuff.com

In June 2014 SisteRSpeak.

Peanut Butter Balls

1 C dry non-instant powdered milk
1 C rolled oats (regular OK, quick better)
1/2 C peanut butter
1/2 C honey

Mix together well and roll into balls.

Submitted by Lori Hooley

23 January 2011

Peanut Butter Balls

1 C dry non-instant powdered milk
1 C rolled oats (regular OK, quick better)
1/2 C peanut butter
1/2 C honey

Mix together well and roll into balls.

Submitted by Lori Hooley
January 23, 2010

Really Yummy Chocolate Chip Cookies

1 lb butter (no substitutes)
3 eggs, beaten
1 1/2 C sugar
2 T baking soda
2 C brown sugar
5 C flour
4 T vanilla
4 C chocolate chips
1 t salt

Cream the butter and sugars. Add vanilla, eggs, salt and soda. Blend in flour well. Fold in chocolate chips. Bake at 350 degrees for 5-7 minutes.

Makes 4-5 dozen cookies.

August 30, 2009

Thumbprint Cookies

1 C Parkay margarine
1/4 C sugar
1 t vanilla
2 C fruit
1/4 t salt

1. Cream margarine and sugar.

2. Mix in the rest of the ingredients.

3. Roll into tiny balls (about the size of a penny) and push your thumb in to make an indentation that can later be filled with frosting.

4. Bake about 20 minutes at 300 degrees.

5. Let cool then fill with frosting.


Frosting for Thumbprint Cookies

1/2 C powdered sugar
1/2 t almond extract
Food coloring

Enough water to make it runny enough to drip from a spoon but thick enough that it will set up after it is dropped.

Mix together and drop from spoon into indentation in cookies.

Makes 50-60 cookies.

June 6, 2010