Best School House Cookies Recipes
SCHOOL HOUSE COOKIES
The first time I had these cookies, I was in rural Vermont, at a crafts festival. The craftsman served them in his shop as a refreshment to visitors, along with rhubarb punch. The cookies were very yummy, so I asked him for the recipe. He went upstairs, and returned with his wife's very old hand written cook book which was opened to the page with the "schoolhouse cookies". He told me that the recipe was made up by one of the local schoolhouse's teachers as a nutritious snack for the younger children. I usually make them with a combination of chopped walnuts OR pecans and the sunflower seeds (about half and half of each) and sometimes substitute chopped dried apricots or dates for the raisins. They are a very chewy cookie, good with milk or coffee :) You could also add cinnamon, nutmeg, etc. to your preferences.
Provided by Dee514
Categories Drop Cookies
Time 27m
Yield 36 Cookies (approx)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a large bowl, cream sugar and margarine.
- Add egg, vanilla and salt, beat well.
- In another bowl, stir together flour, baking powder, wheat germ and oats.
- With a fork, stir dry ingredients into other ingredients, blend well adding a tablespoon or more of water if necessary to hold ingredients together.
- Drop by teaspoonsfuls onto a greased cookie sheet.
- Flatten cookies slightly, and bake for 10-12 minutes.
SCHOOL HOUSE CHOCOLATE CHIP COOKIES
Steps:
- Soften the butter 30 minutes to an hour prior to preparation. Place 1 cup of butter in a room temp. environment. Butter should be soft to the touch. Preheat oven to 375 degrees. Stir flour with baking soda and salt, set aside. In a large bowl, place butter and brown sugar. Mix on medium speed for approx. 4 minutes or until mixture has lightend in color. Add vanilla. Add eggs, one at a time, mixing at a low speed approx. 2 minutes or until incorporated. Gradually blend flour mixture into creamed mixture. Stir in nuts. Stir in chocolate chips, 3 oz. at a time until all are in. Drop cookie dough onto cookie sheet about the size of half-dollar with an inch separation all around. Bake 9-12 minutes or until edges are golden brown. Remove from cookie sheet and allow to cool on wire rack.
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