Cherry chip cookies

1 pkg cherry chip cake mix
1/2 C cooking oil
2 Tbs water
2 eggs
1/2 cup coconut

Blend everything together. Drop on cookie sheet and bake for 8 - 10 mins at 350 degrees.

Walnut choc chip cookie by Bountiful kitchen

Ingredients

• 1 cup butter cut into tablespoons
• ¾ cup light brown sugar
• ½ cup sugar
• 2 eggs
• 1 cup cake flour
• 1½-1¾ cup all purpose flour* see notes
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon coarse sea salt
• 2 cups walnut halves
• 2 cups semi sweet chocolate chips* see notes

Instructions

1. Pre heat oven to 400 degrees and set rack in middle of oven.
2. Place butter into bowl and turn mixer on low. If using a stand mixer, use the paddle attachment.
3. Add sugars and beat butter until smooth on medium speed. This should take about 1 minute. Mix until the butter pieces are completely blended with the sugar and is no longer visible in pieces.
4. Add the eggs and beat on medium just until incorporated with butter and sugars, about 30 seconds.
5. Turn the mixer off. Add the cake flour, all purpose flour, baking powder, baking soda and salt. Pulse the dry ingredients on low until the wet and dry ingredients are mixed together.
6. Pour the walnuts into the batter all at once. Pulse the batter 5-6 times.
7. Pour the chocolate chips into the batter and pulse again 5-6 times.
8. Pour the batter out onto a clean surface. Fold the dough together a few times until all of the chocolate chips and walnuts are mixed into the batter.
9. Divide the dough into 8 equal pieces about 6 oz each. Use your hands to shape cookies. Do not use a cookie or ice cream scoop. The cookies are meant to be roughly shaped. Do not flatten the dough.
10. Bake 4 cookies per pan, for 11 minutes on regular bake or 400 convection bake for 8-9 minutes.
11. The cookies are done when the top is a bit golden and the bottom is also golden.
12. Do not over bake. Let cool for 15 minutes before serving.

Notes

-It is important to let the oven fully heat up. Turn it on for at least 15-20 minutes before baking. 
-I use 1 cup Cake Flour and 1¾ cup AP flour. You may try using 1½ cups AP flour. I found the dough to be too sticky. If you have issues with the cookies flattening out, use 1¾ cups flour. 
-If you do not have cake flour, try using All Purpose flour. 2½ cups should work. When purchasing Cake Flour, look for it on the upper shelves of the grocery aisles. Cake Flour is usually found near the regular (All Purpose) flour, cake mixes or with other baking items. 
-I buy chocolate chips in bulk and scoop my semi sweet chips out of a jar. This recipe calls for 2 cups of chocolate chips. Most bags of chocolate chips are 11-12 oz or closer to 1½ cups of chips, which will work for one recipe, no need to open another bag of chocolate chips. 
-I use food handlers gloves to shape the dough, and also weigh the dough balls on a scale. Each dough ball is approx 6 oz. 
-These cookies freeze extremely well. After cooling completely, place cookies in a large ziplock bag or small sandwich size bags. Place in freezer. When ready to eat, either let thaw, or wrap in paper towel and microwave for about 15-18 seconds. The cookie will not have a crisp exterior after being frozen, but will still be moist and taste fresh.
-In the recipe it says to turn the batter out onto a clean surface and mix the chocolate chips and the walnuts together by hand. I do not do this step. I add this to the recipe because it is shown in the video. I simply fold the dough a couple of times with a spatula in the bowl to make sure all of the walnuts and chocolate chips are distributed.
-Dislike walnuts? You may add additional chocolate chips or try increasing the All Purpose flour by ¼ cup.

Pumpkin drop cookies (fav. fam. recipies)

Ingredients

• 1 box spice cake, unprepared
• 1 can (15 oz.) pure 100% pumpkin
• 1 bag (12 oz.) semi-sweet chocolate chips

Instructions

• Preheat oven to 375 degrees
• Mix together dry spice cake mix and pumpkin until completely blended.
• Fold in chocolate chips.
• Drop onto sprayed cookie sheet
• Bake for 8-9 minutes

Oatmeal and raisin cookies (Oh so delicioso)

Ingredients

• 1 c crisco
• 1 c sugar
• 1 c brown sugar
• 2 t vanilla
• 2 eggs
• 2 c flour
• 1 1/2 t baking powder
• 1 t baking soda
• 1 t salt
• 1 t cinnamon
• 1/2 t cloves
• 1/2 t nutmeg
• 1/2 t allspice
• 2 c quick oats
• 1 c raisins

Instructions

1. Cream crisco, sugar, and brown sugar until light and fluffy.
2. Mix in vanilla and eggs.
3. Slowly add in remaining dry ingredients until just mixed.
4. Bake at 350 degrees 10-13 minutes or until edges just set.

Swig cookies

Ingredients

• 1 c. butter, softened
• 3/4 c. vegetable oil
• 1 1/4 c. sugar
• 3/4 c. powdered sugar
• 2 Tbsp. water
• 2 eggs
• 5 1/2 c. flour
• 1/2 tsp. baking soda
• 1/2 tsp. cream of tartar
• 1 tsp. salt
• *extra sugar for pressing cookies
For the Frosting:
• 1/2 c. butter, softened
• 3/4 c. sour cream
• dash of salt
• 1 1/2 - 2 lbs. powdered sugar
• 1-2 Tbsp. milk (or as needed, to taste)
• red food coloring

Instructions

• Preheat oven to 350-degrees.
• In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together and slowly add in eggs.
• In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy.
• Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat.
• Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sgar each time) to flatten the cookie. Press lightly because you don't want your cookie to be too thin.
• Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.
For the frosting:
• Cream together butter, sour cream, and salt. Slowly add powdered sugar and mix until desired consistency (you may not need it all). Add milk to thin if needed. Mix in food coloring to desired hue. Spread over cooled cookies and serve!

Swig Peanut Butter Cookies

Ingredients

• 3/4 c. butter, softened
• 1 c. peanut butter
• 1 1/4 c. sugar
• 3/4 c. powdered sugar
• 2 Tbsp. water
• 2 eggs
• 3-4 c. flour
• 1/2 tsp. baking soda
• 1/2 tsp. cream of tartar
• 1 tsp. salt
• *extra sugar for pressing cookies
• For the Frosting:
• 1/2 c. butter, softened
• 1/2 c. peanut butter
• 1/4 c. sour cream
• 1/2 tsp. vanilla
• dash salt
• 2 1/2 – 3 c. powdered sugar

Instructions

1. Preheat oven to 350-degrees.
2. In a stand-mixer or large mixing bowl, combine butter, peanut butter, sugar, powdered sugar, and water. Cream together and slowly add in eggs.
3. In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy.
4. Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat.
5. Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sgar each time) to flatten the cookie. Press lightly because you don’t want your cookie to be too thin.
6. Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.

For the frosting:

1. Cream together butter, peanut butter, sour cream, vanilla and salt. Slowly add powdered sugar and mix until desired consistency (you may not need it all). Spread over cooled cookies and serve!

Soda Run Coconut Cookies

Ingredients

• 1 c. butter, softened
• 3/4 c. vegetable oil
• 1 1/4 c. sugar
• 3/4 c. powdered sugar
• 2 Tbsp. water
• 1 1/2 tsp. coconut extract
• 2 eggs
• 5 1/2 c. flour
• 1/2 tsp. baking soda
• 1/2 tsp. cream of tartar
• 1 tsp. salt
• *extra sugar for pressing cookies
• For the Frosting:
• 1/2 c. butter, softened
• 3/4 c. sour cream
• 1 tsp. coconut extract
• dash of salt
• 1 1/2 – 2 lbs. powdered sugar
• toasted coconut (for topping)

Instructions

1. Preheat oven to 350-degrees.
2. In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together. Add coconut extract and slowly add in eggs.
3. In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy.
4. Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat.
5. Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sgar each time) to flatten the cookie. Press lightly because you don’t want your cookie to be too thin.
6. Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.

For the frosting:

1. Cream together butter, sour cream, coconut extract and salt. Slowly add powdered sugar and mix until desired consistency (you may not need it all). Spread over cooled cookies, top with toasted coconut and serve!

Swig Chocolate Cookies

Ingredients

• 1 c. butter, softened
• 3/4 c. vegetable oil
• 1 3/4 c. sugar
• 3/4 c. powdered sugar
• 2 Tbsp. water
• 2 eggs
• 4 c. flour
• 3/4 c. cocoa powder
• 1/2 tsp. baking soda
• 1/2 tsp. cream of tartar
• 1 tsp. salt
• *extra sugar for pressing cookies
• For the Frosting:
• (see below)

Instructions

1. Preheat oven to 350-degrees.
2. In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together and slowly add in eggs.
3. In a medium-sized bowl, combine flour, cocoa powder, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy.
4. Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat.
5. Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sgar each time) to flatten the cookie. Press lightly because you don’t want your cookie to be too thin.
6. Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.

For the frosting:

1. For the frosting we used the recipe [url href=”http://www.mynameissnickerdoodle.com/2015/03/chocolate-chocolate-swig-style-cookies.html”]here[/url]

Swig Lemon Cookies

Ingredients

• 1 c. butter, softened
• 3/4 c. vegetable oil
• 1 1/4 c. sugar
• 3/4 c. powdered sugar
• 2 Tbsp. water
• 1 tsp. lemon juice
• 1 Tbsp. fresh lemon zest
• 2 eggs
• 5 1/2 cup flour
• 1/2 tsp. baking soda
• 1/2 tsp. cream of tartar
• 1 tsp. salt
• *extra sugar for pressing cookies
• For the Frosting:
• 1/4 c. butter, softened
• 1 (8z. pkg) cream cheese
• 2 Tbsp. lemon juice
• 2 tsp. lemon zest
• 1 tsp. vanilla extract
• 1 1/2 – 2 lbs. powdered sugar

Instructions

1. Preheat oven to 350-degrees.
2. In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together and slowly add in lemon juice, lemon zest, and eggs.
3. In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy (but not sticky).
4. Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat.
5. Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sgar each time) to flatten the cookie. Press lightly because you don’t want your cookie to be too thin.
6. Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.

For the frosting:

1. Cream together butter, cream cheese, lemon juice, lemon zest and vanilla. Slowly add powdered sugar and mix until desired consistency (you may not need it all). Spread over cooled cookies and serve!

Lemon Yogurt cookies

Lemon Yogurt Cookies

Ingredients

Lemon Cookies
• 1 lemon cake mix
• 2 eggs
• 1/4 cup plain yogurt (or 1/3 cup oil)
• about 1/2-1 cup powder sugar
Glaze
• 2 cup powder sugar
• 1 1/2 TBS oil
• 1 1/2 TBS water
• zest of one lemon
• juice of 1 lemon (about 1/4 cup)

Instructions

Cookies
1. Mix cookie ingredients. Powder hands and surface with powder sugar to keep dough from sticking too much on your hands.
2. Roll into uniform balls.
3. press balls down into a flat circle.
4. bake at 375 for about 6 minutes.
Glaze
5. mix all ingredients until smooth.
6. Place in a ziplock bag and cut a tiny tip of the bag off.
7. Squeeze over cookies.
8. http://ohsodelicioso.com/lemon-yogurt-cookies/

Sugar Cookie (Brooke's recipe)

Ingredients

1 C sugar
1/2 C butter
1 egg
1 tsp vanilla
1/2 C sour cream
3 1/4 C flour
1 tsp baking soda
1/2 tsp salt

Directions

Cream sugar and butter.  Add egg and vanilla and sour cream.
Whisk the flour, salt and soda then add to wet ingredients.
375 for 10 mins

Shannon's sugar cookie recipe

Basic Butter Cookies

4 cups flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 lb soft butter or margarine

3 c sugar

2 eggs

2 tsp vanilla

1/4 c milk

Cream butter, sugar, eggs and vanilla.

Add milk, baking powder, soda, and salt.

Mix in flour (I put in like an extra 1/2 cup or they rise too much, but my mom doesn't and hers turn out ok. I have no idea how that is possible.)

Refrigerate dough until easy to handle.

Roll 1/8 to 1/4 inch thick and cut with floured cookie cutters.  (I knead in a bunch more flour here too, but for some reason my mom doesnt have to.)

Bake at 350 for 10-12 minutes.

Makes about 6 dozen.

Gingerbread cookies

3/4 C butter softened
1 C white sugar
1 large egg beaten
3 TBS molasses
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground ginger
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
2 C flour

Pre-heat oven to 350.
Mix butter and sugar till light and fluffy.  Mix in beaten egg.  Add molasses and stir until the mix is uniform in colour.  Add the baking soda and salt and stir well.  Sprinkle in spices.  Stir thoroughly. Stir flour in 1 cup at a time.
Roll out, cut out shapes, but on cookie sheet and bake for 10 mins.
Let cool then decorate.

(This is suppose to be a frosted ginger cookies recipe that I changed to make into gingerbread men, so the batter was a little soft to roll out.  I used a bit more flour to get it sturdier so I could roll it out and cut out.  If you want the rest of the recipe it's just making the batter into balls and rolling them in some white sugar then placing them on a cookie sheet and baking for 10 mins.  When they're cooled you can put on a glaze which is just 1C of powdered sugar and 1tsp of lemon juice.  So that part is up to you.)