CookWomanFood.com

Just thought I would post some more chocolate cookie recipes now that the holidays and the cookie baking season are here. Does that season ever go away? I think not. Enjoy these recipes. The whoopie pies are an old family recipe (which means I probably have a lot of relatives out there), the mint bars are from Amy, my daughter in law (the best one could have), and the others are from my collection of favorite recipes. Happy baking!!

Whoopie Pies

Mix and cool: ½ c. cocoa & ½ c. hot water
Mix with the following ingredients until creamy:
1 ½ cups sugar
½ tsp. salt
2 eggs
1 tsp. bak. soda
½ c. sour milk
1 tsp. bak. powder
1 tsp. vanilla
2 ¾ c. flour
½ c. shortening
Bake on greased cookie sheet 15 min @ 350˚.

Filling
Thicken over low heat and cool:3 tbsps. flour,¾ c. milk, pinch salt
Cream: ¾ c. sugar, ¾ c. shortening, 1 tsp. vanilla
Add to flour mixture and beat until fluffy. Spread between 2 cookies.

Chocolate Oatmeal Cookies

1 cups butter
12 oz. chocolate chips
2 cups flour
1 cups brown sugar
1 tsp. soda
1/2 tsp. salt
1 cups sugar
8 oz. Hershey Bar (grated)
2 ½ cups oatmeal
2 eggs
1 tsp. baking powder
1 tsp. vanilla
1 cups chopped nuts

Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet.

Bake for 10 minutes at 375 degrees.

Chocolate Mint Bars

Bottom Layer:
1 C. Flour
½ t. Salt
1 C. Sugar
½ c. egg substitute
¼ C. Butter, melted
2 T Water
1 t. Vanilla
2 Large Eggs, beaten
16 oz. Chocolate Syrup
Cooking Spray

Mint Layer:
2 C. Powdered Sugar
¼ C. Butter, melted
2 tbsps. Skim Milk
½ tsp. Peppermint Extract
2 Drops Food Coloring (optional)

Icing:
¾ C. Semisweet Chocolate Chips
3 T Butter

Pre-heat oven to 350.

Combine flour and salt. Stir with a whisk. In another bowl, combine remaining bottom layer ingredients. Stir until smooth. Add flour mixture and mix well. Pour batter into a 13×9 pan coated with cooking spray. Bake at 350 for 23 minutes or until toothpick comes out clean. Cool completely in pan on wire rack.

Combine mint layer ingredients in mixing bowl. Beat until smooth. Spread over cooled cake.

Icing: Combine chocolate chips and butter and microwave for 30 seconds. Stir and microwave another 30 seconds or until chocolate is melted. Let stand for 2 minutes. Spread over mint layer.

Cover and refrigerate until ready to serve.

** Use Raspberry Extract and Red food coloring. (Christmas Colors) Also very good.

** These bars get better after a day or so in the fridge so they are great to make a day ahead of time. Serve chilled.

Chocolate Spritz Cookies

½ c. shortening
2 cups flour
1 cup sugar
¼ tsp. salt
1 egg
2 squares unsweetened chocolate-melted and cooled
2 tbsps. milk

Cream shortening. Add sugar and cream thoroughly. Add unbeaten egg. Alternately add milk and flour that has been sifted with salt. Mix in the cooled chocolate. Fill a cookie press. Form cookies on ungreased cookie sheet. Decorate with nonpareils and bake in 400º oven for 8-10 minutes.