C is for Cookie

I'm doing a cookie exchange next month and need help deciding which cookie to make. I have never made any of them, so I have no preference to base it on, other than the recipe and which one looks good...lol. Please leave your vote for which cookie I should make in the comments:) Or if you have a fabulous cookie recipe that will surpass any of these, leave me that instead...lol.


Devil's Delight Cookies

1/4 cup margarine softened
1/2 cup fat free buttermilk
1 teaspoon pure vanilla extract
2 egg whites whipped
1 1/2 cup unbleached flour
1/2 cup cocoa powder sifted
2/3 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons powdered sugar sifted

Preheat oven to 350F. Prepare baking sheets with cooking spray; setaside. In a mixing bowl, combine margarine, buttermilk, vanillaextract and egg whites. In another mixing bowl, combine flour, cocoapowder, sugar, baking soda and salt. Mix wet ingredients with dryingredients just until moistened. Drop dough by tablespoonfuls, 2"apart onto prepared baking sheets. Bake for 7 minutes. Sprinkle withpowdered sugar.


Chocolate Caramel Cookies

1 pkg (18 1/4 oz) devil's food cake mix
1 egg
1/4 cup water
3 tbsp vegetable oil
38 Rolo Candies
Chopped hazelnuts

Preheat oven to 350 F. In a large bowl, combine the cake mix, egg, water, and oil. Roll rounded teaspoonfuls of dough into balls. Press a candy into each. Reshape the balls. Dip tops into the chopped hazelnuts. Place 2 inches apart on ungreased baking sheets. Bake for 8-10 minutes or until the tops are cracked. Cool for 2 minutes before removing from pans to wire racks.


WHITE CHOCOLATE OATMEAL COOKIES

INGREDIENTS
* 1/2 cup butter, softened
* 1/2 cup sugar
* 1/2 cup brown sugar
* 1 large egg
* 1-1/2 cups flour
* 1-1/2 cups oatmeal
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon vanilla
* 1 cup white chocolate, chopped
* 1 cup almonds, chopped

Beat butter and sugars together until light. Add egg and vanilla andbeat. Add the rest of ingredients and mix well. Drop by spoonfuls onbaking sheet. Bake at 350° F for 10 to 12 minutes.


One-Bowl Triple Chocolate Oatmeal Jumbles

1/2 cup Blue Bonnet-stick (1/2 cup = 1 stick)
1 pkg (18-1/4 oz each) devil's food cake mix
2 cups Old Fashioned Quaker Oats, uncooked
3 eggs
2/3 cup white chocolate morsels
2/3 cup semisweet chocolate morsels

1. Preheat oven to 350F.
2. Place Blue Bonnet in large microwavable bowl; cover loosely with waxed paper. Microwave on HIGH 30 seconds or until melted; cool slightly. Add cake mix, oats and eggs; stir until well blended (dough will be very stiff). Stir in both morsels.
3. Drop by 1/4 cupfuls, 2 inches apart, onto ungreased baking sheets; flatten slightly.
4. Bake 13 to 17 minutes, or just until set. (Do not overbake. Centers should be soft.) Let stand on cookie sheets 1 minute; using wide spatula, transfer to wire racks. Cool completely.



Cream Cheese Cookies

1 package (4 oz/125g) cream cheese, softened
1/2 cup (125 ml) Golden (favor brand) Shortening
1 tbsp (15 ml) milk
1 cup (250 ml) granulated sugar
1/2 tsp (2 ml) vanilla
1 cup (250 ml) all-purpose flour
1/2 cup (125ml) chopped pecans

1. Heat oven to 375°F (190°C).
2. Cream Golden (favor brand) Shortening, cream cheese and milk inmedium bowl at medium speed of blender until well mixed.Beat in sugar and vanilla. Combine in flour. Stir in nuts. Droplevelmeasuring tablespoonfuls (15 ml) of dough 2 inches(5 cm) apart onto ungreased baking sheet.
3. Bake at 375°F (190°C) for 10 minutes. Take apart to coolingrack.



Peanut Butter Triple Chocolate Chip Cookies

1/2 C. butter softened
3/4 C. extra chunky peanut butter
3/4 C. brown sugar
3/4 C. granulated white sugar
2 eggs
1 t. vanilla
1/2 C. semi sweet chocolate chips
1/2 C. milk chocolate chips
1/2 C. white chocolate chips
1/2 C. butterscotch chips
1 t. salt
1 t. baking soda
2 1/4 C. flour

Preheat oven to 375. (Mix by hand) softened butter, peanut butter, and the sugars. Stir in eggs and vanilla. Add chips and stir.Combine flour, salt and baking soda. Stir flour mixture into sugar/butter mixture. Dough may appear slightly crumbly, but will hold its shape when pressed together.Scoop out walnut size proportions of the dough and shape into a ball. Place on ungreased cookie sheet and flatten. Bake 9-12 minutes or until lightly browned on edges.