Butterfinger Cookies

1 3/4 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
3/4 cup granulated sugar
1/2 cup butter or margarine, softened
1 large egg
3 (2.1-ounce) Nestle Butterfinger Candy Bars, coarsely chopped

1. Preheat oven to 375 deg F.
2. Combine flour, baking soda and salt in a small bowl. Beat sugar and butter in a large mixing bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in Butterfinger pieces. Drop by slightly rounded tablespoon onto ungreased baking sheets.
3. Bake for 10-12 mins or until lightly browned. Cool on baking sheets for 2 mins; remove to wire racks to cool completely.

Makes 30.

Melting Moments

Here's another melt-in-your-mouth cookie recipe that I got from joyofbaking.com. You won't regret making and eating this really yummy treat. It's so easy to make, actually.

1 1/2 cups all-purpose flour

1/2 cup cornstarch (corn flour)

1/4 tsp salt

1/4 cup Confectioners' sugar

1 cup unsalted butter, room temperature

1 tsp pure vanilla extract

Topping:

Confectioners' sugar, sifted

In a medium-sized bowl, whisk together the flour, cornstarch and salt. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the flour mixture and beat until incorporated. Cover and refrigerate the dough for at least one hour or until firm.

Preheat oven to 350degF (177degC) and place rack in center of oven. Line two baking sheets with parchment paper.

When dough is firm, form into 1-inch (2.54cm) balls and place the cookies on the prepared baking sheets spacing about 1 inch apart. Bake for about 12-14 minutes or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.

Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about half of the confectioners' sugar onto the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Put the remaining sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar.

These cookies store very well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks.

Makes about 3 dozen cookies.

Chocolate Crinkles

Chocolate Crinkles is the ultimate chocolate cookie recipe for me. Oozing with gooey-ness and yumminess. The ideal chocolate crinkle is a little chunky on the outside, but very soft inside that it would practically melt in your mouth. Heavenly!!

I got this recipe from a Maya recipe book and after one try, I've been using and sharing this recipe like forever. No other recipe beats this.

3/4 cup vegetable oil

2 cups sugar

4 eggs

1 1/4 cups cocoa powder

2 tsps vanilla

3 cups all-purpose flour

2 1/2 tsps baking powder

1/2 tsp salt

Confectioners' sugar

Preheat oven to 350degF. Prepare baking sheets.

In a bowl, combine all the ingredients until well-blended. Form the dough into 1-inch balls. Roll in Confectioners' sugar then put them on the baking sheets. Bake until cookie cracks on top. Center should still be soft.

Makes 3 dozens.

Cookie recipes I ♥ from my undergraduate days

Chocolate Chip Cookies recipe - pic by my bff Rhoda Avanzado-Phillips

Here are two proven and tested cookie recipes that was taught by my ND teacher. This is my ultimate favorite recipe of oatmeal cookies. The chocolate chip cookies are also delicious. I usually bake this for Christmas to give to family and close friends.

CHOCOLATE CHIP COOKIES

(Mrs. Field's Recipe)

2 1/2 cups all purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 cup dark brown sugar

1/2 cup granulated sugar

1 cup salted butter, softened

2 large eggs

2 tsps vanila extract

2 cups semi-sweet chocolate chips

• Preheat oven to 300degF.
• In a medium bowl, combine flour, soda and salt. Mix well with a wire whisk.
• In a medium bowl with an electric mixer, blend sugars at a medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at a medium speed until just blended. Do not overmix.
• Add the flour mixture and chocolate chips, and blend at low speed until just mixed. Do not overmix.
• Add the flour mixture and chocolate chips, and blend at low speed until just mixed. Do not overmix.
• Drop the dough by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart. Bake for 18-22 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.

Makes about 3 1/2 dozens.

OATMEAL COOKIES

1 cup all-purpose flour

1/2 tsp baking soda

1 tsp salt

1/2 cup butter

1/2 cup refined sugar

1/2 cup brown sugar

1 egg

1 cup oats

1/2 cup chopped cashew nuts

1/2 cup semi-sweet chocolate pieces

• Sift flour, baking soda and salt. Set aside.
• Cream butter with sugar. Add the egg then mix thoroughly until well-blended.
• Add the flour mixture then the oats, nuts and chocolate pieces.
• Drop into oiled cookie sheet by teaspoon. Bake at 375degF for 20 minutes.