Delicious Cookies

From the kitchen of: Pat Mineart.

This is my mom’s signature chocolate chip cookie recipe, and the way our family prefers them. Your mileage may vary; but if you’re cooking for a Mineart, try this out.

  • 1 Cup margarine
  • 1 Cup oil
  • 1 Cup sugar
  • 1 Cup brown sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1 teaspoon coconut flavoring
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 1/2 Cups flour
  • 1 teaspoon cream of tartar
  • 1 Cup raw oatmeal
  • 1 Cup coconut
  • 1 Cup rice krispies
  • 1 Cup chocolate chips
  • 1/2 Cup peanut butter chips

Cream margarine, oil, sugar and brown sugar. Beat in egg, vanilla, coconut flavoring. Then add salt, baking soda, flour, cream tartar and mix thoroughly. Mix in by hand: oatmeal, coconut, rice krispies, chocolate and peanut butter chips.

Bake on lightly greased cookie sheet 12 minutes at 350 degrees.

Makes 36 cookies.

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Low Fat Double-Chocolate Cookies

From the kitchen of: Lisa.

These are very rich-tasting and chewy cookies, very satisfying. Surprisingly low fat and low calories!

  • 1 2/3 cups flour
  • 2/3 cup sifted powdered sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 3 tablespoons vegetable oil
  • 1 cup packed brown sugar
  • 2 * tablespoons light corn syrup (karo)
  • 1 tablespoon water
  • 1 tablespoon vanilla extract
  • 3 egg whites
  • cooking spray

Preheat oven to 350. Combine first 5 ingredients; set aside.

Combine 3/4 of the chocolate chips and the oil in a pan; melt over low heat, stirring constantly. When melted, pour into large bowl; allow to cool 5 min. Add brown sugar, corn syrup, water, extract, egg whites; stir well. Stir in flour mixture, and remaining chips. (You can add extra chips, but this will increase the calories)

Drop dough by level tablespoons 2 inches apart onto baking sheet coated w/cooking spray. Bake at 350 for 8 minutes. (They will not look quite done, but take them out anyway). Allow to cool on baking sheets for 2 minutes. Remove from sheets; cool completely on wire racks.

Note: you may want to experiment with substituting other flavors – such as some amaretto, kahlua or raspberry liquer for the water or vanilla extract.

Yield: 4 dozen cookies: each cookie = 64 calories; 1.6 grams fat; 12 grams carbs; no cholesterol. Recipe from Cooking Light Magazine.

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Neiman Marcus Urban Legend Cookie Recipe

From the kitchen of: Urban Legend

According to, this recipe story is an urban legend, and it goes something like this: A woman is in the Neiman Marcus cafe one day, and she asks for the recipe of a wonderful cookie she’s just eaten. She agrees to pay "two-fifty" for the recipe, thinking they means $2.50, but she gets charged $250.00. So in revenge She sends the recipe to everyone she knows.

I’ve heard the same story about cookies from Neiman Marcus, Mrs. Fields Cookies, L. S. Ayres, and several other businesses. My friend Jen has a Cake recipe with the same story type of that she received from her Grandmother, complete with a newspaper clipping of the story.

  • 2 cups butter
  • 2 cups sugar
  • 2 cups brown sugar
  • 4 eggs
  • 2 teaspoon vanilla
  • 4 cups flour
  • 5 cups blended oatmeal
  • 1 teaspoon salt
  • 2 teaspoon baking powder
  • 2 teaspoons baking soda
  • 24 ounces chocolate chips
  • 1 8 ounce hershey bar grated
  • 3 cups chopped nuts – your choice

Cream butter and both sugars, add eggs and vanilla. Mix together flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, hershey bar, and nuts. Roll into balls and place two inches apart on cookie sheet. Bake 10 minutes at 375 degrees. Makes 112 cookies.

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Mexican Wedding Cookies

From the kitchen of: unknown.

  • 1 pound soft unsalted butter
  • 1 cup powdered sugar
  • 2 tablespoons vanilla
  • 1 teaspoon salt
  • 2 cups finely chopped pecans
  • 5 cups sifted pastry flour
  • Powdered sugar for dusting

Preheat oven to 350 degrees. Beat butter and powdered sugar in mixer until light and fluffy, about 10-15 minutes. Add vanilla, salt and pecans. Remove from mixer and stir in pastry flour by hand being careful not to overmix. Form into football shapes about the size of small walnuts and place on a buttered cookie sheet. Bake 10-12 minutes or until just beginning to get the slightest bit colored on the bottom. Remove upon the first sign of color and set on a rack to cool. When cool enough to touch place in a bowl with powdered sugar on top and bottom and toss gently. Occasionally toss with sugar while cooling, trying to get as much sugar as possible to stick. When cold, place cookies in airtight container and cover until ready to serve.

Yield: 50 cookies

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Oatmeal Cookies

From the kitchen of: Pat Mineart.

  • 1 cup shortening
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cup flour
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 cups oats

Cream and shortening and sugars, add eggs and vanilla, and beat well. Add dry ingredients. Form into balls, bake at 350 degrees for 8 to 10 minutes.

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Low Fat Peanut Butter Cookies

From the kitchen of: Lisa.

  • 1 2/3 cup flour
  • 1 tablespoons cornstarch
  • 1 3/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 heaping teaspoon cinnamon (optional)
  • 3/4 cup packed brown sugar
  • 1/4 cup white sugar
  • 1/4 cup vegetable oil
  • 1/4 cup creamy peanut butter
  • 1 1/2 tablespoons light corn syrup (karo)
  • 1 tablespoon vanilla extract
  • 1 egg
  • cooking spray
  • extra sugar for rolling

Preheat oven to 375. Combine first 4 ingredients, (plus cinnamon if you want to use it) in a bowl; stir and set aside.

Combine brown sugar, white sugar, oil and peanut butter in a large bowl; beat at medium speed of mixer until well blended. Add corn syrup, vanilla, egg; beat well.

Next, stir in flour mixture. (Hint: to avoid burning out your mixer’s motor you maybe should do this by hand, since the dough becomes extremely thick.) Adding some peanut butter chips is YUMMY but increases calories.

Make 48 balls out of the dough; roll them in the bowl of extra sugar; place 1 or 2 inches apart on baking sheets. Flatten each ball with the flat bottom of a glass.

Bake at 375 for 7 minutes or a little longer, until just barely browned. Remove from pans and allow to cool on wire racks.

Per cookie (48 cookies): 59 calories, 1 gram protein; 2 grams fat; 9.5 grams carbs, 5 mg cholesterol

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Peanut Butter Cookies

From the kitchen of: Pat Mineart.

  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cup flour
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Mix butter, shortening, peanut butter, and sugars. Add eggs and vanilla. Then add dry ingredients. Drop on cookie sheets, criss-cross with fork. Bake at 375 degrees for 10-12 minutes.

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Snicker Doodles

From the kitchen of: unknown.

  • 1 cup soft shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 2 3/4 cups sifted flour

Make dough, chill, roll into balls, and roll in a mixture of 1 cup sugar and 2 teaspoons cinnamon. Place on ungreased cookie sheet, bake at 400 degrees for 10 minutes.

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