Chocolate Chip Cookie Bar; Sugar Cookies; Peanut Butter And Peanuts Cookies; Gingersnap Cookies - Nesco 4842 Use And Care Manual

Chocolate Chip Cookie Bar

1/2 Cup Butter or margarine
1/2 Cup Brown sugar, packed
1/4 Cup Granulated sugar
1 Egg
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
Note: Substitute or mix white chocolate chips, butterscotch pieces or M&M

Sugar Cookies

1 Cup Butter or margarine
1 Cup Powdered sugar
1 Egg
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
preheated Cookwell. Cover; bake 10 to 12 minutes. Allow cookies to cool on cooling
rack.
Makes about 4 dozen
®
NESCO
12-Qt. Convection Oven
TRADITIONAL BAKE
1 Cup Flour, all purpose
1 tsp. Baking soda
1/4 tsp. Salt
1 tsp. Vanilla extract
®
candies.
2 Cups Flour, all purpose
1 Tbsp. Baking soda
1 tsp. Cream of tartar
22

Peanut Butter and Peanuts Cookies

2 Cups Flour, all purpose
1-1/2 Cup Brown sugar, packed
1 tsp, Vanilla extract
1/2 tsp. Baking soda
1 Cup dry roasted peanuts
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

Gingersnap Cookies

1/2 Cup Butter or margarine
1 Cup Butter flavored shortening
1 Cup Granulated sugar
1 Egg
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
1-1/2 Cups Chunky peanut butter
1/2 Cup Butter or margarine
2 Eggs
2 tsp. Baking powder
1 Cup Chocolate chips
1 tsp. Vanilla extract
2 Cups Flour, all purpose
2 tsp. Baking soda
2 tsp. Pumpkin pie spice