Hellobee Boards

These are my brother's favorite! They're gingerbread cookies that stay soft and chewy. They're amazing!

Big, Soft Ginger Cookies

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

S'mores cookies! To.die.for. It looks like a lot but I promise it isn't!

Makes approximately 32 cookies
Preheat oven to 375 degrees
1 1/2 cups all purpose flour ( I added 1/2 cup more)
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup miniature chocolate chips
1 1/2 cups mini marshmallows
16 Hershey minis or 2 Hershey bars, chopped

1. In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt. Whisk together.
2. In a separate larger bowl beat together the butter, sugar, brown sugar and vanilla until creamy.
3. Add the eggs one at a time, beating well each time.
4. Slowly beat in the flour mixture until smooth.
5. Stir in the chocolate chips.
6. Drop by rounded tablespoon onto ungreased cookie sheet
7. Bake for 8 minutes. While cookies are baking, chop chocolate. I cut my minis in half.
8. Remove from the oven. Don’t freak out like I did if they look puffy. The puffiness with go down.
9. Press two marshmallows and couple of pieces of Hershey bar into each cookie.
10. Return to the oven and bake an additional 3-4 minutes until fully cooked. Cool cookies on a wire rack.

Sooo, I'm just starting to bake. Can I just try these, and then *contribute* by telling you how good they are!

@babyjmama: yummy!!

Every Christmas I make Paula Deans chocolate cake mix cookies--they're a huge hit and they're so easy.

1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting

Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

These are the biggest hit at my office. I'm not sure why, but they love them and beg me to make them every year. It makes a TON of cookies, so if you're doing a cookie swap, these are prefect to make.

1cup - butter, softened
1cup - granulated sugar
1/2cup - packed brown sugar
2 - eggs
1tsp. - vanilla
2-1/4 cups - flour
1tsp. - baking soda
1/2tsp. - salt
2pkg. - (6 squares each) BAKER'S White Chocolate, chopped
2 cups - chopped PLANTERS Pecans, toasted
2 cups - dried cranberries

HEAT oven to 375ºF. (I usually put it at 350)

BEAT butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate, nuts and cranberries.

DROP rounded tablespoonfuls of dough, 1-1/2 inches apart, onto baking sheets.

BAKE 9 to 11 min. or until lightly browned. Cool on baking sheets 3 min.; remove to wire racks. Cool completely.

I nee some new cookie recipes for a cookie exchange party...thanks!

Here are one of my favorite cookies to make...so unoriginal but so very tasty (it's usually on the back of the Reese's peanut butter chips bag):

Ingredients
2 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda 1/2 teaspoon salt
1-1/4 cups (2-1/2 sticks) butter or margarine , softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract 1
-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips

Directions
1 Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.

2 Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.

3 Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4-1/2 dozen cookies.

PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 350°F 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.