Best Gobs Recipes

CHOCOLATE GOBS WITH ICING

Steps:

• For gobs, mix all ingredients together in large bowl with electric mixer.
• Drop on ungreased baking sheets by Tbsp.
• Bake at 350 degrees for 10-12 minutes.
• Remove to waxed paper to cool.
• For icing, in small saucepan cook the milk, flour and saltuntil smooth and thick, stirring constantly.
• Let cool.
• In med.
• bowl, beat together 1/2 cup shortening and 1/2 cup sugar until creamy.
• Add cooled flour and milk mixture.
• Add powdered sugar and beat well.
• Spread about 1-2 Tbsp of icing onto flat side of one gob and top with another gob (to make a"sandwich").
• Wrap individually in waxed paper or saran until eaten.
• Store in refrigerator.

PUMPKIN GOBS

Steps:

• Preheat oven to 350 degrees F (190 degrees C). Line baking sheets with parchment paper.
• Cream the butter or margarine with the sugar. Beat in the pumpkin, egg and vanilla.
• Stir the flour, baking soda, baking powder, salt and ground cinnamon into the pumpkin mixture. Blend until combined.
• Drop teaspoonfuls of dough onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 14 minutes. Let cookies cool completely then sandwich two cookies together with Vanilla Filling.
• To Make Vanilla Filling: Beat the shortening and 1 1/2 cups white sugar together for 10 minutes. Beat in the vanilla and the vanilla pudding. Beat until creamy.

GOBS ( COOKIE)

Steps:

• COOKIES: preheat oven to 375 degrees.
• Take one cup of milk in saucepan and heat to just before a simmer and add one teaspoon of vinegar.This makes sour milk need for the mix.
• Add one cup boiling water to sour milk, set aside.
• In large mixing bowl combine one cup shortening two cups of sugar and eggs and cream together.
• In separate bowl combine four cups flour,1/2 teaspoon salt, one teaspoon baking powder, two teaspoons baking soda, and 1/2 cup cocoa.
• Alternating milk and flour mixture add to egg mixture til all ingredients combined well.
• Drop by spoonfuls onto greased cookie sheet.
• Bake at 375 degrees for 10 minutes.
• Let cool.
• FILLING:.
• In small saucepan combine one cup milk and two tablespoons cornstarch heat on low to medium heat stirring constantly until thick.
• Let cool.
• In mixing bowl cream together one cup sugar 1/2 cup shortening, 1/2 cup butter or margarine, and one teaspoon vanilla.
• Add milk mixture in small amounts until all is incorporated.
• Beat until creamy and no grit from sugar.
• (you can add food coloring for looks).
• place filling between two cookies and enjoy.
• These cookies freeze well.

PUMPKIN "GOBS"

Steps:

• 1. Combine above ingredients into a large bowl, mixing by hand as you add ingredients. Spoon into an un-greased cookie sheet by rounded tablespoonful. Bake at 350 for 13 to 15 minutes depending on your oven. Let cool, fill (recipe below) and sandwich together.
• 2. FILLING: 1 small box of instant vanilla or french vanilla pudding (dry powder only) 1 cup of cold milk 1 1/2 cups of powdered sugar 1 cup butter flavored shortening Beat on high speed for at least 5 min. until thick and creamy.

GOBS (SOFT CHOCOLATE CREAM-FILLED COOKIES)

Steps:

• Cookies: 1)Cream first 4 ingredients together in a medium bowl. 2)Sift together next 4 ingredients in a large bowl. 3)Stir boiling water and cocoa togehter in a small bowl. 4)Make sour milk with milk and vinegar in a small bowl. Let sit a few minutes without stirring until milk sours. 5) Add creamed mixture from step 1 to flour mixture from step 2in large bowl. Add liquids from steps 3 and 4 alternately to large bowl. 6) Drop cookie batter by Tablespoonfuls on lightly greased cookie sheet. Allow room for cookies to spread. 7) Bake at 375 degrees for 10-15 minutes until puffed and baked through. 8) Cool cookies completely. Filling: 1) Cook flour and milk until thickened in small heavy saucepan. 2) Let mixture cool completely. 3) Cream together confectioner's sugar, salt, margerine and vanilla in a medium bowl. 4) Add flour and milk mixture to creamed ingredients. Mix and beat until smooth. 5) Thickly spread filling on one Gob cookie and then place another on top to form a sandwich cookie. Repeat with remaining cookies and filling. 6) Refrigerate filled cookies until 1 hour before serving.

GOBS

Steps:

• 1. COOKIE: CREAM TOGETHER: sugar, butter, eggs
• 2. ADD: sour milk and boiling water
• 3. SIFT together: flour, baking soda, baking powder, salt, cocoa -- then add to wet ingredients
• 4. DROP: by teaspoons full on ungreased cookie sheet
• 5. BAKE 450 F for 10 minutes
• 6. FILLING: COOK TOGETHER IN DOUBLE BOILER: flour and milk until it forms a thick paste -- let it cool
• 7. CREAM the butter, sugar, and vanilla until light and fluffy.
• 8. ADD: the flour paste and beat again till fluffy, then spread between cooled cookie gobs

PUMPKIN GOBS

Steps:

• To make Gobs: In a large bowl mix together: pumpkin,brown sugar, oil, eggs and vanilla.
• Add the flour and all spices.
• Mix.
• Drop on to lightly greased cookie sheet and bake at 350 degrees for 10 minutes.
• Cool completely before filling To make Gob filling: Beat all ingredients together.
• Take 2 gobs, place the icing on one gob and place other half on top.

CHUNKY CHOCOLATE GOBS

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
• In medium bowl, mix flour, cocoa, baking soda and salt. In large bowl, beat butter and shortening with an electric mixer on medium speed until creamy; gradually add both sugars, beating until light and fluffy. Beat in eggs and vanilla just until combined. On low speed, gradually add flour mixture to butter mixture, beating until blended. Stir in cookie crumbs, candy bars and chocolate chips. Cover with plastic wrap and refrigerate 30 minutes.
• Onto cookie sheets, drop dough by 1/4 cupfuls 2 inches apart. Bake 10 to 12 minutes or until barely set. Cool 10 minutes; remove from cookie sheets to cooling racks.

TWO BROTHER'S CHOCOLATE GOBS

Steps:

• Preheat oven to 425 degrees F.
• In a large mixing bowl, cream together the sugar and shortening until fluffy. Add eggs and continue to beat. Stir together buttermilk, boiling water, vanilla, and blend this into the creamed mixture at low speed.
• Sift together flour, baking powder, baking soda, and cocoa. Add to mixture 1 cup at a time, blending well at low speed. Batter will be very thin but do not worry. Drop by teaspoons onto ungreased cookie sheet. Bake for 5 minutes. Allow to cool and transfer onto waxed paper.
• To make the filling, place flour into saucepan and slowly add milk, stirring until smooth. Set over medium heat and cook, stirring until very thick. Mixture should become as thick as solid vegetable shortening. Remove from heat and allow to cool completely. In a medium bowl, cream together sugar, butter, shortening, and vanilla using a handheld electric mixer. Add the cooled flour mixture and whip until fluffy. Spread onto bottom side of cookie and top with another cookie to make a sandwich. Wrap individually in plastic wrap and store in refrigerator.

ROOT BEER FLOAT GOBS

Steps:

• For the Batter
• 1. Preheat the oven to 350°F. Line three 8-by-13-inch cookie sheets with parchment paper.
• 2. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Whisk the dry ingredients until they're evenly distributed.
• 3. In another large bowl, cream the sugar and butter with a mixer on medium speed. Add the egg yolks to the creamed ingredients, and mix on medium. Then add the egg whites and vanilla, and mix on medium-high until the mixture looks like dense pudding.
• 4. Alternate adding the dry ingredients and the buttermilk to the egg mixture, mixing on medium speed after each addition. Then add the sour cream, and mix well. Add the root beer extract and mix on high. Add more sour cream, 1 tablespoon at a time, if the batter is too thick.
• 5. Using a tablespoon or pastry bag, drop 1 1/2-inch rounds of batter on the prepared cookie sheets, leaving 1 inch between each round. Bake them approximately 8 minutes, or until the gob domes have risen. Remove the gobs to a wire rack to cool.
• For the Filling
• 1. Cream together the butter and cream cheese with a mixer on medium speed.
• 2. Add the vanilla extract, vanilla bean seeds, sour cream, 1 tablespoon of lemon juice, and the confectioners' sugar, and beat on medium-high; scrape the bowl with a spatula to reincorporate the ingredients if necessary. Taste and add another tablespoon of lemon juice if you like.
• 3. To frost the gobs, flip the baked gob domes over on a cookie sheet and match up pairs of similarly shaped domes. Add 1 tablespoon of filling to the flat side of an overturned dome, then place another dome on top, sandwich-style. Allow the gobs to fully set by refrigerating them on a baking sheet for at least 1 hour. Wrap the gobs in plastic wrap to prevent them from drying out.

CHUNKY CHOCOLATE GOBS

Steps:

• Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating until light and fluffy. Add eggs and vanilla, beating until blended. Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in cookies, candy bars, and desired amount of chocolate morsels. Chill dough 30 minutes. Drop dough by 1/4 cupfuls 2" apart onto baking sheets lined with parchment paper. Bake at 350° for 10 to 12 minutes or until barely set. Cool on baking sheets 10 minutes. Transfer to wire racks to cool completely.

PUMPKIN GOBS

Steps:

• Cream brown sugar, pumpkin, oil, and eggs. Add spices and flour. Drop by tablespoonfuls on lightly greased cookie sheet. Bake at 350 degrees for 12-1 15 minutes. Filling: Beat all ingredients together until thick and spreadable. Let cookies cool, put filling between two pumpkin cookies.Wrap individually in saran wrap. Freezes well.

PUMPKIN GOBS RECIPE - (4/5)

Steps:

• Mix together wet ingredients well. Then add dry ingredients and mix together well. Bake 350* for 10-12 minutes. Once cool use a can of cream cheese icing and ice them and put together.

GOBS OF CHOCOLATE POPCORN DELIGHT

Steps:

• Melt chocolate & peanut butter in microwave for 3 minutes on high, stirring every minute.
• Mix popcorn, peanuts and cereal in large bowl with chocolate mixture.
• Spread onto a greased cookie sheet. Let cool and then break apart.
• Store in an airtight container.

CHUNKY CHOCOLATE GOBS

Steps:

• Beat butter and shortening at medium speed with electric mixer until creamy; gradually add sugars, beating until light and fluffy. Add eggs and vanilla, beating until blended.
• Combine flour and next 3 ingredients, gradually add to butter mixture, beating until blended. Stir in cookies, candy bars, and morsels. Chill dough 30 minutes or more.
• Drop dough by 1/4 cupfuls 2" apart onto baking sheet. Cook in preheated 350 oven for 10 minutes or until barely set. Cool on baking sheets 10 minutes. Transfer to wire racks to cool completely.

GOBS

Steps:

• Add dry ingredients alternately with liquids into creamed butter and sugar mixture. Drop onto UNGREASED cookie sheets (I used a ⅛ cup measuring cup a good size) Bake 4 to 7 minutes. Remove from oven, cool slightly, remove from sheets. Match up pairs of cookies and fill with filling, then wrap with plastic and refrigerate. FILLING: Combine in saucepan and cook until thick and smooth: 5 1/2 Tbsp flour 1 cup milk COOL THOROUGHLY Beat until fluffy: 1 cup sugar 1 cup shortening ½ tsp salt 1 tsp vanilla Add flour mixture and beat again.