The following honorable mentions were all delicious as well:
Sophomores Madison Beamer and Danielle Heichel
Banana nut cookies
1 and 1/2 cups of flour
1 cup of sugar
1/2 tsp of baking soda
1 tsp salt
1/4 tsp nutmeg
3/4 tsp cinnamon
3/4 cups shortening
1 cup mashed banana
3/4 cup rolled oats
1 pkg. semi-sweet chocolate pieces
Sift together flour, sugar, baking soda, salt, nutmeg, and cinnamon. Put in shortening. Add egg, bananas rolled oats and chocolate pieces. drop by spoon fulls onto ungreased cookie sheets. bake in a moderately hot oven (400 degrees) about 15 minutes
Eagle Eye Adviser Todd Cammarata
Grandma Cammarata’s chocolate chip cookies
4 1/2 cups flour
2 teaspoons baking soda
1 1/2 cups brown sugar
1/2 cup sugar
2 cups butter
2 packages vanilla instant pudding
2 teaspoons real vanilla
4 cups chocolate chips
Preheat the oven to 350. Cream the sugar, brown sugar, butter, eggs and vanilla together. Add the dry ingredients. Bake 10-15 minutes until golden.
Sophomore Steven Sessamen
No-bake peanut butter blossom cookies
26 Hershey’s Hugs Brand Candies
1-½ cups of Reese’s Peanut Butter Chips
1 cup of Hershey’s Special Dark Mildly Sweet Chocolate
½ cup of Honey
2 tablespoons of unsalted butter
5 cups of cornflakes cereal
Line cookie sheet or tray with parchment paper remove wrappers from candies; set aside.
Place peanut butter chips, chocolate chips, honey and butter in large microwave-safe bowl. Microwave at HIGH (100%) for one minute; stir. If necessary, Microwave at high an additional 30 seconds at a time, stirring after each heating, until chips are melted and the mixture is blended when stirred. Gradually stir in cereal flakes, stirring until cereal is completely coated with the chip mixture.
Scoop 26 equal portions onto prepared sheet; shape into mounds. Place candy piece (Hershey’s Hugs) in the center of each mound. Allow to firm about 30 minutes before serving. Store, covered in dry, cool place. Makes 26 cookies.
Senior Izaiah Miller
Chocolate chip s’more cookies
For the cookies:
1 ½ cups of butter, softened
1 cup packed brown
½ cup sugar
2 tsp. pure vanilla extract
2 large eggs
2 ¾ cups all-purpose flour
1 tsp. baking soda
¾ tsp. kosher salt
2 cups semisweet chocolate chips
For the s’more:
8 graham crackers
4 (1.55-oz.) Hersheys bar, broken into squares of 4 pieces.
Preheat oven to 375 degrees and lines two large baking sheet with parchment paper. Make cookie dough: In a large bowl using an electric mixer (or in a stand mixer), beat butter and sugar until light and fluffy, about 2 minutes. Slowly beat in vanilla extract and eggs until evenly incorporated.
In a separate bowl, mix flour, baking soda, and salt. Stir into butter and sugar mixture until just combined, then fold in chocolate chips.
Make s’mores: Cut each marshmallow in half lengthwise. Sandwich halved marshmallow and one square chocolate between two squares of graham cracker. Using tow large scoops (about 1/4 cups each) of cookie dough, cover the entire s’more tightly until no graham is visible. Repeat until remaining dough. refrigerate on baking sheets for 10 to 15 minutes.
Bake cookies until lightly golden, 16 to 18 minutes. Let cool minutes on baking sheet for 10 minutes before eating.
Senior Karly McCoy
Lemon crinkle cookies
1 box lemon cake mix
1 egg- lightly beaten
8 oz. container of cool whip
½ to 1 cup powdered sugar
Preheat oven 350, combine cake mix, egg, and cool-whip. The batter will be sticky. Form dough balls by tablespoons and roll in powdered sugar. Bake 8-10 mins. until edges are golden. Cool one min. and remove from cookie sheet.
Oreo truffle cookies
1 package of (14.3 oz) Oreo chocolate creme sandwich cookies
1 package (8 oz) cream cheese, softened
34 oz (from two 20-oz packages) vanilla-flavored candy coating (almond bark)
½ cup semisweet chocolate chips
1/2 teaspoon vegetable oil
Line 2 cookie sheets with waxed paper. Place cookies in large food processor. Cover; process with on-and-off pulses until consistency of fine crumbs. In large bowl, stir cookie crumbs and cream cheese until well blended and mixture forms a doughlike consistency.
Chop 8 oz of the candy coating; stir into dough mixture. Roll dough into 1-inch balls; place half on each cookie sheet. Freeze about 1 hour or until very firm.
In small microwavable bowl, microwave half of remaining 26 oz candy coating on High 1 minute 30 seconds; stir. If necessary, continue microwaving and stirring in 15-second intervals until melted and smooth.
Remove half of the balls from freezer. Using 2 forks, dip and roll each ball in coating; return to cookie sheet. Melt remaining candy coating; dip remaining balls.
In 1-quart resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 35 to 60 seconds, squeezing chips in bag every 15 seconds, until chips are melted and mixture is smooth. Cut small tip from bottom corner of bag. Drizzle chocolate over truffles. Refrigerate about 15 minutes or until chocolate is set.