Cafeteria Cookies

Cafeteria+Cookies

Madeline Phuong, Junior Editor

Chocolate Chip Cookies

1 ⅝ cups flour

¾ cup white sugar

¼ cup brown sugar

½ tsp baking soda

¼ tsp baking powder

½ tsp salt

½ cup softened butter

2 eggs

¼ tsp vanilla extract

1 cup chocolate chips

2 tbsp and 1 tsp water

  1. Preheat oven to 350℉
  2. Combine the flour, baking soda, baking powder and salt in a bowl.
  3. In a separate bowl, mix together the white sugar, brown sugar, softened butter, eggs, vanilla and water.
  4. Combine the wet and dry ingredients.
  5. Add in the chocolate chips.
  6. Scoop the cookie dough onto a baking sheet lined with parchment paper.
  7. (Optional) Place more chocolate chips on top of each cookie!
  8. Bake for 8 minutes for a softer, doughier cookie, or 12 to 15 minutes for a firmer one.

 

Banana Cookies

3 cups all-purpose flour

1 ½ tsp baking soda

½ tsp salt

¼ tsp baking powder

1 ⅛ cups white sugar

¾ cup softened butter

2 eggs

1 tsp vanilla extract

2 bananas

2 cups chocolate chips

  1. Preheat oven to 350℉
  2. Combine the flour, baking soda, salt and baking powder in a bowl.
  3. In a separate bowl, mix together the sugar, softened butter and eggs.
  4. Mash the bananas with a fork and add to the wet mixture.
  5. Combine the wet and dry ingredients.
  6. Add in the chocolate chips.
  7. Scoop the cookie dough onto a baking sheet lined with parchment paper.
  8. Bake for 8 minutes for a softer, doughier cookie, or 12 to 15 minutes for a firmer one.

 

Chocolate Cookies

1 cup sugar

2 eggs

½ tsp baking powder

⅛ tsp baking soda

½ tsp salt

¼ cup and 1 ½ tbsp cocoa powder

1 ⅛ cups flour

2 tbsp and 1 tsp water

1 ¼ tsp vanilla extract

1 cup chocolate chips

  1. Preheat oven to 350℉
  2. Combine the baking soda, baking powder, salt, cocoa powder and flour in a bowl.
  3. In a separate bowl, mix together the sugar, eggs, water and vanilla.
  4. Combine the wet and dry ingredients.
  5. Add in the chocolate chips.
  6. Scoop the cookie dough onto a baking sheet lined with parchment paper.
  7. (Optional) Place more chocolate chips on top of each cookie!
  8. Bake for 8 minutes for a softer, doughier cookie, or 12 to 15 minutes for a firmer one.

 

Sugar Cookies

2 ⅛ cups flour

1 ⅛ cups sugar

1 ½ tsp cream of tartar

¾ tsp baking soda

½ tsp salt

2 eggs

¾ cups softened butter

2 tbsp and 1 tsp water

1 ¼ tsp vanilla extract

Rainbow sprinkles

  1. Preheat oven to 350℉
  2. Combine the flour, cream of tartar, baking soda and salt in a bowl.
  3. In a separate bowl, mix together the softened butter, sugar, water and eggs.
  4. Combine the wet and dry ingredients.
  5. Add in as many rainbow sprinkles as your heart desires.
  6. Scoop the cookie dough onto a baking sheet lined with parchment paper.
  7. Bake for 8 minutes for a softer, doughier cookie, or 12 to 15 minutes for a firmer one.

 

Snickerdooodle

2 ⅛ cups flour

1 ⅛ cups sugar

1 ½ tsp cream of tartar

¾ tsp baking soda

½ tsp salt

2 eggs

¾ cups softened butter

2 tbsp and 1 tsp water

1 ¼ tsp vanilla extract

Cinnamon sugar mixture

⅛ cup cinnamon

½ cup sugar

  1. Preheat oven to 350℉
  2. Combine the flour, cream of tartar, baking soda and salt in a bowl.
  3. In a separate bowl, mix together the softened butter, sugar, water and eggs.
  4. Combine the wet and dry ingredients.
  5. Scoop and roll the cookie dough in the cinnamon sugar mixture.
  6. Place the cookie dough onto a baking sheet lined with parchment paper.
  7. Bake for 8 minutes for a softer, doughier cookie, or 12 to 15 minutes for a firmer one.

 

Peanut Butter Cookie

¾ cup sugar

½ cup brown sugar

½ cup softened butter

⅝ cups peanut butter

½ tsp baking soda

Pinch of salt

1 ¼ cups flour

2 tbsp and 1 tsp water

½ tsp vanilla extract

1 cup peanut butter, butterscotch or chocolate chips

2 eggs

  1. Preheat oven to 350℉
  2. Combine the flour, salt and baking soda in a bowl.
  3. In a separate bowl, mix together the eggs, sugar, brown sugar, softened butter and vanilla.
  4. Combine the wet and dry ingredients.
  5. Add in the peanut butter, water and chips.
  6. Scoop the cookie dough onto a baking sheet lined with parchment paper.
  7. Bake for 8 minutes for a softer, doughier cookie, or 12 to 15 minutes for a firmer one.

 

No-Bake Cookie

⅓ cup cocoa powder

¼ cup and 1 tbsp milk

¼ cup butter

1 ¾ cup rolled oats

⅓ cup peanut butter

1 ½ cups white sugar

  1. Combine the cocoa powder, milk, sugar and softened butter together in a saucepan.
  2. Boil for one minute.
  3. Remove from the heat and add in the peanut butter and rolled oats while stirring.
  4. Scoop the cookie mixture onto a well-greased baking sheet.
  5. Refrigerate for 15 minutes or more before serving.