Recipe: Single Chocolate Chip Cookie


1 tbsp butter melted…
1 tbsp white sugar…
1 tbsp brown sugar…
3 drops of vanilla…

Pinch of salt…

1 egg yolk…

1/4 cup flour…

2 tbsp chocolate chips…


 Single serving deep dish chocolate chip cookie! 


Pride of Iowa Cookies (10 Pics)


“When I get home, I am going to make an Amish recipe for Pride of Iowa cookies.” I never expected to get the reaction I got when I made that statement Thursday afternoon to my quilting canasta friends. Friend Dorothy, who is from Iowa, immediately voiced how much she loved them and that her mother always made them. Friend Janice, who is from northeastern Missouri, said her grandmother always had those cookies when she was a little girl. That led to a discussion about the 30 – minute radio show they remembered back in the 40s and 50s called Kitchen-Klatter. They reminiscenced about the spices the show advertised, the thick cookbook with no index, and a regular on the show called Lucille. I decided to google the show and read to them the information I found online. The show started in 1926 and was the longest running homemaker show in U.S. radio history. Broadcasted from Shenandoah, Iowa, Leanna Field Driftmier eventually broadcasted the show from her wheelchair. Dorothy said that was one reason her mother listened to the show – as she was also in a wheelchair. The show was aired in the midwestern states for five decades. They both felt the recipe was one Leanna had shared on the show. (Regrettably, I could not find any information on the origination of the recipe.)

Later at home, I found no changes in the recipes online and “my recipe” when I researched just the recipe except for one lady who used butter instead of shortening. When I checked Mrs. Jonas Yoder’s recipe with the recipe Janice had, she said she had 2 sticks of butter written in parenthesis after the cup of shortening on her recipe card. After eating one of my cookies, Janice said she remembered her grandmother’s cookies being more chewy. She didn’t know if using butter instead of shortening would create that result or not. 

Mrs. Yoder’s recipe was in the Heritage Country Harvest Cookbook from the Amish in Northern Indiana. I followed her recipe but did cut the ingredients in half as I didn’t want to make a lot of cookies.


1       cup brown sugar
1       cup white sugar
1       cup shortening
2      eggs
2      cups flour
1/2   teaspoon salt
1       teaspoon soda
1       teaspoon baking powder
1       teaspoon vanilla
1       cup coconut
3      cups quick rolled oats
1/2   cup nuts

Preheat oven to 375 degrees F. Grease cookie sheet.

Blend sugars and shortening together .

Add beaten eggs.

Sift together flour, salt, baking soda, and baking powder and

add to creamed mixture.

Stir in vanilla, coconut, oats, and nuts;

mix well.

Drop by teaspoonful onto cookie sheet. (I used my cookie scoop that holds 1 tablespoon water.)

Flatten cookies with the bottom of a glass (or with your fingers).

Bake until light brown, 8 to 10 minutes. Do not overbake.

Remove and cool on wire

Source: Thanx, Ginny in Pennsylvania

Chocolate Fudge Oatmeal Drops
2 cups sugar
One half cup milk
One half cup cocoa
One half cup butter
1 tsp. vanilla
One half cup peanut butter *
3 cups uncooked oatmeal
Combine sugar, milk, cocoa and butter in a saucepan and bring to a boil, heat for 1 minute. Remove from heat and add vanilla, peanut butter and oatmeal. Mix well and drop teaspoonfuls on waxed paper. Allow to cool and remove from waxed paper.
* Do not use low-fat peanut butter in this recipe; the cookies will not set.
The Skinny: Use your favorite sugar substitute and low fat milk.

Halloween Black Cat Cookies Recipe

Halloween Black Cat Cookies Recipe

Halloween Black Cat Cookies Recipe

Prep: 25 min.      Bake: 10 min./batch     MAKES: 30 servings

  • 1 cup chunky peanut butter
  • 2 eggs
  • 1/3 cup water
  • 1 package chocolate cake mix (regular size)
  • Sugar
  • 90 M&M’s minis (about 2 tablespoons)
  • 60 pieces black licorice (3/4 inch)
  1. Preheat oven to 375°. In a large bowl, beat peanut butter, eggs and water until blended. Gradually beat in cake mix.
  2. Shape into 1-1/2-in. balls; place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Pinch top of cookie to form ears.
  3. Bake 10-12 minutes or until set and bottoms are lightly browned. Remove from oven; immediately press on M&M’s for eyes and noses. Insert licorice for whiskers. Remove to wire racks to cool. Yield: 2-1/2 dozen.
Originally published as Halloween Black Cat Cookies in Taste of Home’s Holiday & Celebrations Cookbook Annual 2014, p1-23

Ginger Snaps

Source: Go Ask Alice
Cream until fluffy:
    3/4 Cup Shortening (Crisco)
    3/4 Cup Sugar
Add and Beat:
    1 Egg
    1/4 Cup Molasses
Mix In:
    2 Cups Flour
    1/4 Teaspoon Salt
    2 Teaspoons Baking Soda
    1 Teaspoon Cinnamon
    1 Teaspoon Cloves
    1 Teaspoon Ginger
Put some sugar in a shallow dish.
The dough should not be too sticky to roll into a ball between your hands.
Roll into balls and flatten slightly in the sugar in the dish.
Place balls 2 inches apart on an ungreased cookie sheet.
Bake 6 to 8 minutes at 375 degrees until lightly browned on the bottom.
If you want the cookies to be chewy, they need to be slightly under cooked.
Turn one cookie over to see how brown the bottom is.

Single Chocolate Chip Cookie


1 tbsp butter melted…
1 tbsp white sugar…
1 tbsp brown sugar…
3 drops of vanilla…
Pinch of salt…
1 egg yolk…
1/4 cup flour…
2 tbsp chocolate chips…
                      Single serving deep dish chocolate chip cookie!