Sugar Cookies

This is a cookie dough recipe for when you want to cut cookies into shapes with cookie cutters. I was always afraid to try this because for some silly reason, I get nervous to use a rolling pin. But when my mother in law was in town, she calmed my fears and showed me how to do it. This is great to learn if you have kids - as you can always whip this up and keep some toddlers busy making cookies for at least 30 minutes. :)

These are really sugary, but the dough is easy to work with and they do make great cookies.

Here is what you will need:

3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
1 cup sugar
2 eggs
2 teaspoon vanilla

Preheat oven to 400
Cream butter and sugar. Add vanilla and eggs and mix well
Gradually add dry ingredients. Dough will be stiff.
Take a bit of dough (about 1/3 of what you have) and put it on a floured surface (use parchement paper if you don't want to mess up your counters)
Sprinkle more flour on top of the dough and rub along the rolling pin
Roll out firmly ( you are in charge, not the rolling pin) and cut into shapes.
If you don't have any cookie cutters, use a glass to have round cookies or a knife to cut out what you want.
Be sure that your cookies are all the same thickness - otherwise some will cook faster than others.

(you can also put dough in plastic wrap the fridge for 20 minutes)

Bake on 400 for 8 minutes.

"You will make great cookies" - Ann Cole

Favorite Chocolate Chip Cookies

1/2 cup (1 stick) plus 6 tablespoons butter, softened
1 cups of Turbinado (pure cane sugar) Or 3/4 brown and 1/2 white sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
2 cups chocolate chips (i like a lot)
1/3 cup bran flakes
1/3 cup apple sauce

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and chips; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake* 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

*Most times, I only bake what we are going to eat that day or the next day. Put the rest of the dough into small balls and freeze them on a baking sheet. Once they are frozen - drop them into bags and save them. When you want more - just take them out of the bags and throw them in the oven.