Ooooooh thank you! And if I have time, I'll make some "hard" cookies
too. ^_^

Vox Humana wrote:
> "Cornofstarchy" > wrote in message
> news:5yQnf.104653$ki.24399@pd7tw2no...
>
>>Yay so many replies ^_^ Thanks for replying. Some answers to questions...
>>
>>
>>Um, I'm looking at chocolate chip, caramel, raisin oatmeal, peanut
>>butter, and maple. I'm also going to bake some biscotti but those can be
>>as hard as rock lol. They're going to be "gifts" this year which saves
>>me the trouble of having to think of what to get for each person. I
>>mean, everyone loves baked goods!
>>
>>I tend to use vegetable oil (cause we usually don't have butter or
>>margarine sticks around). Is that bad? =/
>
>
> Since you are making cookies to give as gifts, I would suggest that you make
> tasty cookies and not limit your search to soft cookies. As for the fat you
> use, I would use the fat that is specified in the recipe. Some cookies rely
> heavily on butter for flavor. If the are for giving and butter is
> specified, I would buy some and use it.
>
> Here are a couple idea that are easy and well liked. The coconut kisses are
> moist and soft. The bar cookies are chewy. The jumbles are like an
> outrageous tollhouse cookie.
>
> Coconut Kisses
> 3.5 cups (9.75 oz) shredded coconut
> 7 ounces sweetened condensed milk
> 2 tablespoon cornstarch
> 1 tsp. lemon juice
> 1 tsp. vanilla extract
> pinch of salt
>
> Preheat oven to 350F
> Line cookie sheets with foil of parchment
>
> Mix all ingredients in a large bowl.
> Using a scoop or a spoon, form mounds that are 1 inch high by 1.5 inches in
> diameter.
> Bake for 15 to 20 minutes or until the cookies are light golden. (there will
> be some white spots.)
> Transfer to a rack to cool
> (you can mix in some chopped red and green candied cherries to make them
> more seasonal)
>
> ----------------------------------------------------------------------------
> -
>
> Chocolate Caramel Chews
> Topping:
> 1 cup sugar
> 1/2 cup light corn syrup
> 1 1/2 tablespoons butter
> 3/4 cup heavy cream
> 1 tsp. vanilla
>
> Base
> 1 cup All-purpose flour
> 1 cup quick oats
> 3/4 cup light brown sugar (packed)
> 1/2 tsp. baking soda
> 1/8 tsp salt
> 12 tablespoons (1 1/2 sticks) unsalted butter, melted
> 6 ounces bittersweet or semisweet chocolate, chopped into 1/2 inch pieces
> 1 cup walnuts, coarsely chopped
>
> Preheat oven to 350F
> 9x13 metal pan, grease sides
>
> Combine first 5 ingredients and using a mixer, combine well. With the mixer
> on low, add the melted but and mix until combined.
> Scrape into prepared pan. patting mixture into the pan, and bake for 10
> minutes. Remove from oven and sprinkle on chocolate and nuts.
> Drizzle caramel mixture on top (see below) and return to oven for 20
> minutes.
> Allow to cool, in the pan, on a rack. Loosen from pan and invert on plastic
> wrap. Turn upright on a cutting board and cut into pieces.
> Place cookies on paper towels for 15 minutes to absorb excess butter.
>
> TO MAKE CARMEL TOPPING
>
> Have a greased, 2 cup, heatproof measuring cup near the rang.
>
> Combine sugar and corn syrup in a heavy pan and bring to a boil, stirring
> constantly. Stop stirring and allow to come to a deep amber. The candy
> thermometer will read 370F. Remove from stove and carefully stir in butter
> and cream. Return to the stove and continue to boil until thermometer reads
> 240F - about 1 /2 minutes.
>
> Pour caramel into prepared cup and allow to cool for at least 10 minutes or
> up to 1 our. Stir in vanilla after 10 minutes.
>
> -------------------------------------------------------------------
>
> Dream Bars
>
> 6 ounces Semisweet or bittersweet chocolate
> 6 ounces milk chocolate
> 6 ounces white chocolate
> 12 tablespoon unsalted butter
> 2 cups (16 double) cinnamon graham cracker crumbs
> 1 1/3 cups (4 ounces) shredded coconut
> 3 cups (12 oz) pecan halves
> 1 2/3 cups (15 oz) sweetened condensed milk
>
> preheat oven to 350F
> 10 x 15 x 1 jellyroll pan, bottom and sides lined with foil
>
> Place butter in pan and put in preheated oven for about 5 minutes to melt.
> Remove from oven and tilt pan to coat with melted butter.
> Spread crumbs in pan, mixing with spatula to moisten. Press oven bottom of
> pan and about 3/4 of an inch up the sides of the pan
> Sprinkle coconut over crumbs
>
> Reserve 1 cup of pecan halves and coarsely chop the rest
> Scatter the chopped nuts over the coconut.
> Scatter the chocolate over the nuts.
> Slowly pour the condensed milk evenly on top.
> Arrange the reserved nuts in 5 long rows, spacing them 1 1/2 inches apart
>
> Bake for 10 minutes. Remove from oven and press with a spatula to make sure
> the nuts adhere to the base.
> Return to the oven for 20 - 30 minutes for until the milk bubbling between
> the nuts in the center of the pan is pale golden
> (Over baking will make the cookies bitter)
>
> Cool completely in the pan on a rack
> Invert onto a cookie sheet and peel of the foil
> Re-invert and cut into pieces.
>
> -----------------------------------------------------------------------
>
> Jumbles
>
> 3/4 cups Pecan halves (2.5 oz)
> 1 1/4 cups unbleached whole almonds (8.5 oz)
> 1 cup + 2 tablespoons All-purpose flour
> 1 tsp. baking soda
> 1/4 tsp. salt
> 1/2 cup sugar
> 1/4 cup light brown sugar, packed
> 8 tablespoons butter (1 stick)
> 1 large egg
> 3/4 tsp. vanilla
> 1 cup semisweet chocolate chips (6 oz)
> 1 1/2 cups raisins
>
> Preheat oven to 375F
> ungreased cookies sheets
>
> Place pecans and almond on separate sheets and bake for about 7 minutes or
> until they have a toasted aroma. Cool completely and chop separately into
> very coarse pieces.
>
> In a small bowl, combine the flour, soda and salt.
> In another bowl, cream the butter and sugars until light and fluffy. Add
> the egg and vanilla and beat until well blended.
> Add the flour, and on low speed, mix until just well combined.
>
> In a large bowl, combine the chopped nuts, chocolate chips, and raisins.
> Empty the batter into the bowl with the nuts, raisins, and chocolate and mix
> well with a spatula.
> (there will be just enough batter to cement the pieces together!)
>
> Drop the mixture in 1 1/2 inch mounds onto the baking sheets, about 1 1/2
> inches apart.
> Bake for about 12 -15 minutes until the cookies are barely soft.
> Allow to cool for a few minutes on the baking sheets and then transfer to a
> rack to cool.
>
> Makes about 3 dozen cookies.
>
>
>
>
>