Cafeteria Cookies
November 17, 2021
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
- Preheat oven to 350℉
- Combine the flour, baking soda, baking powder and salt in a bowl.
- In a separate bowl, mix together the white sugar, brown sugar, softened butter, eggs, vanilla and water.
- Combine the wet and dry ingredients.
- Add in the chocolate chips.
- Scoop the cookie dough onto a baking sheet lined with parchment paper.
- (Optional) Place more chocolate chips on top of each cookie!
- 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
- Preheat oven to 350℉
- Combine the flour, baking soda, salt and baking powder in a bowl.
- In a separate bowl, mix together the sugar, softened butter and eggs.
- Mash the bananas with a fork and add to the wet mixture.
- Combine the wet and dry ingredients.
- Add in the chocolate chips.
- Scoop the cookie dough onto a baking sheet lined with parchment paper.
- 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
- Preheat oven to 350℉
- Combine the baking soda, baking powder, salt, cocoa powder and flour in a bowl.
- In a separate bowl, mix together the sugar, eggs, water and vanilla.
- Combine the wet and dry ingredients.
- Add in the chocolate chips.
- Scoop the cookie dough onto a baking sheet lined with parchment paper.
- (Optional) Place more chocolate chips on top of each cookie!
- 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
- Preheat oven to 350℉
- Combine the flour, cream of tartar, baking soda and salt in a bowl.
- In a separate bowl, mix together the softened butter, sugar, water and eggs.
- Combine the wet and dry ingredients.
- Add in as many rainbow sprinkles as your heart desires.
- Scoop the cookie dough onto a baking sheet lined with parchment paper.
- 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
- Preheat oven to 350℉
- Combine the flour, cream of tartar, baking soda and salt in a bowl.
- In a separate bowl, mix together the softened butter, sugar, water and eggs.
- Combine the wet and dry ingredients.
- Scoop and roll the cookie dough in the cinnamon sugar mixture.
- Place the cookie dough onto a baking sheet lined with parchment paper.
- 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
- Preheat oven to 350℉
- Combine the flour, salt and baking soda in a bowl.
- In a separate bowl, mix together the eggs, sugar, brown sugar, softened butter and vanilla.
- Combine the wet and dry ingredients.
- Add in the peanut butter, water and chips.
- Scoop the cookie dough onto a baking sheet lined with parchment paper.
- 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
- Combine the cocoa powder, milk, sugar and softened butter together in a saucepan.
- Boil for one minute.
- Remove from the heat and add in the peanut butter and rolled oats while stirring.
- Scoop the cookie mixture onto a well-greased baking sheet.
- Refrigerate for 15 minutes or more before serving.
Stephanie Kousma • Nov 24, 2021 at 10:10 pm
I want to thank you so much for this. You have forever changed my life. These banana cookies will be made with so much love for you. I absolutely can not thank you enough. Me and my friends are so excited.