Cookies & Bars

The perfect sweet & salty flavor combo!

These cookies remind me of an Archies Cake! Plus they are easy peasy! Get the kids involved… mix the dough, press it into a pan, bake for 15 minutes… frost and slice. WHAM BAM, thank you ma’am!

Recipe is X6 the original as you then have a large batch of dough to bake or freeze
6 cups brown sugar (medium brown or Dem--? sugar) * use one cup less sugar and add 1/2 cup honey as this softens cookies
2 cups butter and 2 cups shortening
6 eggs, 6 Teaspoons vanilla extract

Approx 10 cups Whole Wheat flour (can do half white, half Whole Wheat)
*if you add Rolled Oats about 4-5 cups then use about 6-7 cups flour* experiment.
3 teaspoons baking soda and 3 teaspoons salt * this needs to be accurate.

Step 1: Using a strong wooden spoon, Mix softened butter/shortening then add sugar and blend well.
Step 2: Add eggs and vanilla blend well
Step 3: Add about 1/3 of the flour, blend. Then add the rest, let sit on top.
Step 4: Add baking soda and salt into flour that sits on top... mix well into dry flour. * Add Oats as well if desired
Step 5: Cut flour into wet mixture until too stiff to mix with wooden spoon. The with your hands mix the remaining dough to a consistency that is on the dry side.
Step 6: Add about 6 cups chocolate chips, maybe less. OR change it up and add nuts, sunflower seeds, raisons, some cinnamon and/or nutmeg

Bake at 325F for 9 mins on middle rake. With brown sugar cookies take less time than the 'normal' 10 mins, bake until golden brown and not burnt lol.

400 gr  flour
80 sugar or sweetener
1  ½ egg
200 gr coconut butter
Pinch of salt
1 teaspoon vanilla sugar

Filling
50 gr figs
50 gr dried Apricots
1 tbspoon of rum
50 gr of raw sugar
40 gr ground almonds
¼ of lemon rind
1 small shredded apple
1/2egg

Combine flour ,sugar, egg, butter & salt working with your hands make into smooth dough and chill for 1/2hour. Chop figs and apricots and soak in rum for 30 minutes. Add sugar, almond, lemon apple & egg; this should give you a nice thick filling. Lightly flour  work area roll out dough about 2 mm, cut out circles (on one circle cut centre out this will be the top circle). Place on one circle a teaspoon of filling , brush egg white  on the edges and top with  another circles ,press edges together and brush with egg yolk. Heat oven at 375 degrees. Bake cookies for 15 minutes
 

¾ cup almond (or other nut) butter
¼ cup honey
1 cup ground nuts (almonds, walnuts, pecans)
1 cup crispy brown rice cereal
½ cup raw pumpkin seeds
½ cup raw sunflower seeds
¼ cup coconut

Mix all ingredients together. If the dough is not firm enough to roll into a ball, add more ground nuts or coconut. Form into 1 & 1/2” balls. Roll in fine coconut. Keep refrigerated in sealed container.

2/3 cup margarine (part butter)
½ cup sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla
1-3/4 cups flour
½ teaspoon soda
½ teaspoon salt
½ cup nuts (optional)
1-1/4 cups chocolate chips

Mix together margarine and sugars. Add egg and vanilla. Stir to mix. Mix together 3 dry ingredients. Add to margarine mixture and stir. Add nuts and chips. Mix. Using a teaspoon, drop dough onto a baking sheet and bake at 375 degrees for 8-10 minutes. Makes 4-5 dozen cookies.

1 cup flour
½ teaspoon baking soda
1/8 teaspoon salt
1 cup margarine
1 cup brown sugar
2 cups oats
Sift together flour, baking soda and salt. Add margarine and rub in. Add brown sugar and oats.
Spread ½ of the crumbs in a greased 8x8 pan. Pat to make smooth. Cover with cooked date filling. Cover with remaining crumbs. Pat to make smooth. Bake at 325 degrees for 30-40 minutes.

Date Filling:
1 cup dates
1 tablespoon brown sugar
½ cup water
Boil together until dates are soft enough to be mashed with a fork. Add water to prevent scorching.

1-1/2 cup butter
2 cups brown sugar
2 eggs
¼ cup molasses
¼ cup corn syrup
4 cups flour
4 teaspoons baking soda
2 teaspoons ginger
2 teaspoons cinnamon
Salt
1 teaspoon vanilla
Cream butter and sugar. Add eggs and beat well. Add molasses and syrup. Add dry sifted ingredients. Roll into balls and roll in sugar. Flatten with a fork twice in cross pattern. Bake at 375 degrees for 8-10 minutes.
 

½ lb butter
½ lb margarine
1 cup icing sugar
½ cup cornstarch
1 teaspoon vanilla
3 cups flour
Cream butter, add sugar and cornstarch and flour gradually. Whip until mixed. Roll out and cut into cookie shapes. Place on baking sheet and bake at 350 degrees for 15 minutes.
 

1 cup peanut butter
1 cup margarine
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla
2-1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt

Combine the first 4 ingredients. Add eggs and vanilla. Combine dry ingredients. Add to the creamed mixture and roll into balls about 1” round. Place on a baking sheet, press flat twice with a fork, leaving a crossed fork imprint. Bake at 350 degrees for 12 minutes. Makes 3-4 dozen.

For extra sweetness, roll balls in white sugar.