I baked all day Sunday.  I found my grandmother’s old cookie press and even made some Christmas trees and little dogs.  The house smelled wonderful all day!   I got all my baking done and I am full of cookie dough! 

I wanted to share two of my recipes that I made.  Hope you like them!

Chocolate Crinkle Cookies


2 cups of sugar

¾ cup oil

4 eggs

2 tsp vanilla extract

2 1/3 cup flour

2 tsp baking powder

½ tsp salt

Powdered sugar for rolling


Combine sugar, oil and cocoa in a large bowl, beat until well blended.  Beat in eggs and vanilla.  In a small bowl, combine flour, baking powder and salt.  Slowly add to cocoa mixture, beating well.  Cover and refrigerate dough until it is firm enough to handle (about four hours or overnight if you can). Preheat oven to 350 degrees and grease a cookie sheet. Roll dough into 1-inch balls then roll them in powdered sugar. Place on cookie sheet about 2 inches apart from each other. Bake at 350 degrees for 10-12 minutes.

Cream cheese chocolate chip cookies


½ cup (1 stick) unsalted butter, softened

¼ cup cream cheese, softened

¾ cup light brown sugar, packed

¼ cup granulated sugar

1 large egg

2 teaspoons vanilla extract

2 ¼ cups all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

Pinch of salt (optional)

2 ¼ cups semi-sweet chocolate chips or chunks (I use 1 cup chips and 1 ¼ cups chunks)


In a bowl mix butter, cream cheese, sugars, egg, vanilla and beat on medium speed until well creamed, light and fluffy.  Stop and scrape down the sides of the bowl and add the flour, cornstarch, baking soda, optional salt and mix until just combined, about 1 minute.  Add the chocolate chips/chunks and beat momentarily to incorporate or fold in by hand.

Using a 2 inch cookie scoop form heaping mounds.  Place mounds on a plate, cover and refrigerate for at least two hours or up to 5 days before baking.  Do not bake warm dough because cookies will spread and bake thinner and flatter.

Preheat oven to 350 degrees, line a baking sheet with Silpat or parchment paper and place mounds on baking sheet spaced two inches apart.  Let cookies set at room temperature for 15 minutes before baking.  Bake for 8-9 minutes and allow cookies to cool five minutes before removing from baking sheet to cooling rack.