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1/2 Cup Butter or margarine 1 Cup Flour, all purpose
1/2 Cup Brown sugar, packed 1 tsp. Baking soda
1/4 Cup Granulated sugar 1/4 tsp. Salt
1 Egg 1 tsp. Vanilla extract
1 (6 oz. pkg.) Semi-sweet chocolate chips
Preheat Roaster Oven at 375°F for 20 minutes.
Place butter, brown and granulated sugar in large bowl; beat until creamed.
Add egg and vanilla extract; beat until smooth.
Stir in dry ingredients. Add chocolate chips; stir until well mixed. Spread into lightly
greased 9 x 9 inch baking pan.
Place pan on Rack and place in preheated Cookwell. Cover; bake 18 to 22 minutes or
until center is set. Cool pan on cooling rack. Cut into bars; store in air tight container
Makes 9 pieces
N
ote: Substitute or mix white chocolate chips, butterscotch pieces or M&M
®
candies.
1 Cup Butter or margarine 2 Cups Flour, all purpose
1 Cup Powdered sugar 1 Tbsp. Baking soda
1 Egg 1 tsp. Cream of tartar
1 tsp. Vanilla extract
Preheat Roaster Oven at 350°F for 20 minutes.
Place butter and powdered sugar in large bowl; beat until creamed. Beat in egg and
vanilla extract. Add dry ingredients; stir until smooth.
Form dough into 1-inch balls; roll balls in granulated sugar. Place 2 inches apart on
lightly greased 9 x 13 inch baking sheet. Set baking sheet on Rack and place in
p
reheated Cookwell. Cover; bake 10 to 12 minutes. Allow cookies to cool on cooling
rack.
Makes about 4 dozen
2 Cups Flour, all purpose 1-1/2 Cups Chunky peanut butter
1-1/2 Cup Brown sugar, packed 1/2 Cup Butter or margarine
1 tsp, Vanilla extract 2 Eggs
1/2 tsp. Baking soda 2 tsp. Baking powder
1 Cup dry roasted peanuts 1 Cup Chocolate chips
Preheat Roaster Oven at 375°F for 20 minutes.
In large bowl, cream peanut butter and butter. Add brown sugar; beat until smooth.
Beat in eggs and vanilla extract. Add dry ingredients; stir until blended. Mix in
peanuts and chocolate chips.
Drop by spoonful 2 inches apart on lightly greased 9 x 13 baking sheet. Place baking
sheet on Rack. Set Rack in preheated Cookwell. Cover; bake 10 to 12 minutes
Remove cookies and allow to cool on cooling rack.
Makes about 5 dozen
1/2 Cup Butter or margarine 1 tsp. Vanilla extract
1 Cup Butter flavored shortening 2 Cups Flour, all purpose
1 Cup Granulated sugar 2 tsp. Baking soda
1 Egg 2 tsp. Pumpkin pie spice
1/4 Cup Molasses
Preheat 12 Qt. Roaster Oven at 350°F for 20 minutes. Lightly grease 9 x 13 inch bake
pan.
In large bowl, cream butter and shortening. Gradually add sugar; beat until smooth.
Beat in egg, molasses and vanilla extract. Add dry ingredients; stir until mixed.
Form dough into 1 inch balls. Place 2 inches apart on 9 x 13 baking sheet. Lightly
flatten cookies with bottom of glass dipped in sugar. Place baking sheet on rack and
place in preheated Cookwell. Cover, bake 9 to 11 minutes. Allow cookies to cool on
cooling rack.
Makes about 4 dozen
NESCO
®
12-Qt. Convection Oven 22
Chocolate Chi
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Cookie Bar
Sugar Cookies
TRADITIONAL BAKE
Peanut Butter and Peanuts Cookies
Gin
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Cookies