The Elves’ Favorite Cookie Recipes - Good Cheer | Elfster Blog (2024)

• 2 very ripe bananas
• 1 cup quick cooking oats
• 1/4 cup semi-sweet chocolate chips
• 1/2 tsp cinnamon optional
• 1/2 tsp vanilla extract optional

• Preheat the oven to 350 degrees F. Lightly grease a baking sheet.

• In a medium size bowl, mash bananas to a fairly smooth consistency (a few small chunks is ok).

• Add oats, cinnamon and vanilla to the bowl and mix well. Then mix in the chocolate chips. If the mixture seems really wet, add a few tablespoons of oats to thicken it up.

• Using a tablespoon, scoop the dough and place on baking sheet. Then use your fingers to flatten out the dough a bit to create your cookie. You should get 12-16 cookies.

• Place the baking sheet into the oven, on the center rack, and bake for 15 – 20 minutes. Keep an eye on it! Remove from the oven, and let cool a few minutes before eating.

• Have the best morning ever!

• 1 cup peanut butter
• 1 cup sugar Can be white or brown- the elves like 1/2 cup of each
• 1 large egg
• sugar or colored sugar optional
• chocolate kisses optional

• Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.

• In a medium bowl, mix the peanut butter, sugar, and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets.

• For standard PB cookies:

  Flatten the mounds with the tines of a fork, dipped in sugar, making a crosshatch pattern on the cookies.

  See Also

  Beer Battered Mushroom Bites Recipe and 20+ Game Day Snacks!Gluten Free Cake Balls Recipe (3 Flavors)No-Bake Peanut Butter Corn Flake Bars - Recipe DiariesPumpkin Pie Filling Recipe For Easy No Bake Pumpkin Desserts - Major Hoff Takes A Wife

• Make ‘em Festive!

  Roll the tablespoon of cookie dough in green or red sugar or sprinkles, then flatten with a fork.

Make it a peanut butter blossom:

• Roll the tablespoon of cookie dough in sugar of choice.

• Don’t flatten with fork.

• Follow baking instructions.

• Put a chocolate kiss on top as soon as they come out of the oven.

Bake

• Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.

• 1 cup canned pumpkin
• 1 cup white sugar
• ½ cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp ground cinnamon
• ½ tsp salt
• 1 tsp baking soda
• 1 tsp milk
• 1 tbsp vanilla extract
• 2 cups semisweet chocolate chips
• ½ cup chopped walnuts

• Combine pumpkin, sugar, vegetable oil, and egg in a mixing bowl.

• In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt.

• Dissolve the baking soda with the milk and stir in.

• Add flour mixture to pumpkin mixture and mix well.

• Add vanilla, chocolate chips, and nuts.

• Drop by spoonful on a greased cookie sheet and bake at 350°F (175C) for approximately 10 minutes or until lightly brown and firm. Cool on a rack.

• 1 box white cake mix
• ½ cup vegetable oil
• 2 large eggs

• Preheat oven to 350°F.

• Line a baking sheet with parchment paper and set aside.

• Combine the cake mix, oil, and eggs in a large bowl. Stir together until combined.

• Using a medium spoon, scoop the dough onto the prepared baking mat.

• Bake for 9 - 11 minutes, or until the bookies are set. You don't want them to brown.

• Allow to cool on the pan for a couple minutes and then transfer to a cooling rack.

• 2 egg whites
• ½ cup sugar
• sprinkle salt
• 1 tsp vanilla
• 1 package semi-sweet chocolate chips or peppermint chips for a minty surprise!

• Preheat oven to 325°F

• Use a mixer to beat egg whites until they are just stiff. Add sugar & salt gradually and continue beating. Add vanilla. Fold in chocolate chips. Drop onto parchment paper covered cookie sheets. Bake at 325°F for 18 - 20 minutes.

• 1 cup unsalted butter
• 1 cup granulated white sugar
• 1 tsp vanilla extract
• ½ tsp almond extract
• 1 egg
• 2 tsp baking powder
• ½ tsp salt
• 3 cup all-purpose flour

• Preheat oven to 350°F

• Cream butter and sugar in your mixer until smooth, at least 3 minutes.

• Beat in vanilla and almond extracts and egg.

• In a separate bowl, combine baking powder and salt with flour and add a little at a time to the wet ingredients. The dough will be stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface, flour surface as needed. Finish kneading the dough by hand.

• DO NOT CHILL THE DOUGH. Divide into 2-3 workable batches, using your favorite rolling pin, roll out to about ¼ inch thick on a floured surface, grab your favorite cookie cutters, and cut.

• Bake at 350°F for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

• 1 cup butter softened
• 1 cup brown sugar firmly packed
• ½ cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 3 cups oats uncooked
• 1 tsp cinnamon
• 1 cup white chocolate chips
• 1 cup dark chocolate chips
• 1 cup dried cranberries
• 1 tbsp orange zest

• Preheat oven to 350°F

• Cream butter in a mixer. Beat in both brown and granulated sugars. Add eggs and vanilla and beat well.

• Mix flour, baking soda, cinnamon, and salt together in a separate bowl and add slowly to butter, sugar, and egg mixture. Mix well.

• Stir in oats, white and dark chocolate chips, cranberries, and orange zest; mixing well after each addition.

• Bake for 10 minutes at 350°F. Cool on a cooling rack.

• 2 cups all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• 1 ¼ cups brown sugar packed
• 1 cup butter or margarine softened
• 1 tsp vanilla extract
• 1 egg
• 2 cups Nestle Toll House Milk Chocolate Chip Morsels (11.5 oz)
• 1 cup chopped nuts recommend walnuts
• 1 cup raisins

• Preheat oven to 375°F

• Combine flour, baking soda, and salt in a small bowl.

• Beat sugar, butter, and vanilla in a large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, nuts, and raisins.

• Drop by heaping tablespoon onto an un-greased baking sheet. Flatten slightly. Cook 9 to 11 minutes or until edges are lightly browned. Let stand 2 minutes, remove to a wire rack to cool.