Soft And Chewy Sugar Cookies

2 cups unbleached all-purpose flour
1/2 t baking powder
1/4 t salt
16 T (2 sticks) unsalted butter,
softened but still cool
1 cup granulated sugar,
plus 1/2 cup for rolling
1 T light brown sugar
1 large egg
1 1/2 t vanilla

1. Heat oven to 375 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray. Whisk the flour, baking powder, and salt together in a medium bowl; set aside.
2. Either by hand or with an electric mixer, cream the butter, the 1 cup granulated sugar, and the brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and the vanilla; beat at medium speed untilcombined, about 30 seconds, scraping down the sides of the bowl as needed.
3. Place the 1/2 cup sugar for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a
1 1/2-inch ball, roll the ball in sugar, and then place it on prepared sheet. Repeat with the remaining dough, spacing the dough about 2 inches apart. Use a drinking glass to flatten the balls of dough until they are about 3/4 inches thick.
4. Bake until the cookies are golden brown around the edges and their centers are just set and very lightly colored, about 11 minutes.

This recipe came from The New Best Recipe From The Editors Of Cook's Illustrated.

Angelfood cake with fluffy chocolate icing

Monster cookies

2 2/3 cups smooth peanut butter

1 cup butter or mararine

2 1/4 cups packed brown sugar

2 cups sugar

6 eggs, beaten

1 1/2 t corn syrup

1 1/2 t vanilla

8 to 10 cups rolled oats

4 t baking soda

1 teaspoon salt

1 (8-oz.) pkg. M&M candies

1 (6-oz.) pkg. (1 cup) semi-sweet chocolate chips

Heat oven to 325 degrees. Combine peanut butter, butter, brown sugar and sugar in very large bowl. Stir in eggs, corn syrup and vanilla. Combine oats, soda and salt in separate bowl; stir into the butter mixture. Stir in M&ms and choco chips. Roll a 1/4 cup of dough into balls. Bake for about 20 minutes. Or if you prefer you can make them smaller.

Spritz Cookies

I made these cookies for christmas.

Peanut butter chocolate chip cookies

1/2 cup (1 stick) butter, softened

1/2 cup chunky or smooth peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar

1 egg

1 1/4 cups all-purpose flour

1/2 t baking powder

1/2 t baking soda

1/4 t salt

1 cup semisweet choc chips

Preparation:

preheat oven to 350 degrees.

Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy. Blend the flour, baking powder, soda and salt together well. Add the dry ingredients to the butter mixture. Add the choc chips.

Drop cookies dough by teaspoonfuls onto lightly greased baking sheets. Bake for 8-10 minutes.

Ice cream sundae with hot fudge sauce

This is what I had for my birthday dessert.

3 oz. unsweetened baking chocolate
1 T butter
1 c sugar
5 oz. can evaporated milk
1/2 t vanilla

Melt butter and chocolate together in a heavy sauce pan over low heat. Stir in sugar, then milk. slowly heat until thick--do not boil. stir constantly--this takes awhile. Add vanilla.

Caramel bars

1 pkg Kraft caramels
1 cup chocolate chips
2 T milk
1 1/2 flour
1/2 t salt
1/2 t baking soda
3/4 c butter
3/4 c brown sugar
1 c oatmeal

Melt caramels & milk. Mix together other ingredients & reserve 1 cup. Press all but the one cup into a 9x13 pan. Bake at 325 for 12 minutes (turn at 5 min)
spread caramel mix over it. sprinkle chocolate chips on top. cover with dough & press. bake 7-8 minutes.