Sugar Cookies

Ingredients

½ cup butter

1 cup sugar

1 egg

1 ½ cups flour

1 ½ tsp. baking soda

2 Tbs. cornstarch

½ teaspoon salt

Sugar for rolling dough

Directions

  1. Preheat oven to 350°F    grease 2 cookie sheets with non-stick cooking spray.

2. In a large bowl cream sugar and butter until smooth and fluffy. Add in the egg and mix well.

3. In another bowl combine the dry ingredients. Slowly add dry ingredients to creamed sugar and mix until combined

4. Scoop cookies and roll in extra sugar if desired. Place on cookie sheet with a small amount of space for cookies to spread. Bake for 10 to 12 minutes until slightly golden around the edge.

5. Cookies will be soft when they come out but will set up as they cool.

Oatmeal Chocolate Chip Cookies

Ingredients

1     cup (2 sticks) butter

1     cup brown sugar

1/2  cup white sugar

1     large egg

1     large egg yolk

1     tablespoon vanilla extract

2     cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife

1     cup quick-cooking oats

1     teaspoon baking soda

1     teaspoon baking powder

1     teaspoon kosher salt (or 3/4 teaspoon table salt)

2     cups (or more if you like lots) chocolate chips (I used half milk chocolate and half semi-sweet)

Instructions

Preheat oven to 325. Spray baking sheets with non-stick spray or if desired you can line your pans with parchment or sheet liners

Beat the softened butter, sugar, and brown sugar with an electric mixer until light and fluffy. Add the egg, egg yolk, and vanilla and mix until fluffy and combined.

In a separate bowl, combine the dry ingredients (except the chocolate chips). Add to the butter/sugar/egg mixture and mix until combined. Add the chocolate chips and mix until just combined.

Using a cookie scoop, scoop mounded dough balls and drop onto the prepared baking sheets. You should be able to get about 6 cookies per sheet. Bake in the preheated oven for 12-15 minutes or until they begin to turn light brown around the edges. Remove from the oven and cool for 5 minutes and then transfer to a wire cooling rack and cool completely. Yields 18-20 large cookies

Note: If during summer time they would make great ice cream sandwiches or smookies (toasted marshmallow between 2 cookies with extra chocolate if desired)