Best 4 Back To School Lunch Box Cookies Recipes

OATMEAL LUNCHBOX COOKIES

Steps:

• Adjust oven rack to center position and preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
• In a medium bowl, whisk together the whole wheat pastry flour, baking powder, salt, and nutmeg; set aside.
• In a large bowl, use an electric mixer to cream the butter until smooth. Add the sugars and beat on medium high for 2 to 3 minutes or until fluffy. Blend in the eggs, one at a time. With the mixer on low, gradually stir in the flour mixture, and then the oats and cranberries, until just combined, scraping the bowl as necessary to ensure that all ingredients are incorporated.
• Scoop cookie dough using a tablespoon (or a 1-tablespoon-sized cookie scoop) and roll into balls (with an approximately 1-inch diameter). Space the balls at least 1 inch apart on prepared baking sheets. Bake for 14 to 16 minutes or until the cookies are set in the center and the edges are just starting to turn golden brown, taking care not to overbake. Allow to cool for 2 minutes on the pan before removing to a wire rack to finish cooling. Once completely cool, store in an airtight container.

BACK TO SCHOOL LUNCH BOX COOKIES

Steps:

• 1. GINGERSNAPS; Cream shortening and sugar together thoroughly. Add molasses and egg, mix well.
• 2. Sift remaining ingredients together add to creamed mixture. Beat until smooth.
• 3. Shape into walnut size balls roll in additional sugar. Place 2 inches apart on greased baking sheet.
• 4. Bake in preheated 350 degree oven until edges are browned.
• 5. Store in airtight container. These cookies improve with age.
• 6. SUPERB WALNUT COOKIES; Cream shortening, salt, and vanilla in a bowl. Add sugar gradually, cream well.
• 7. Add eggs mix thoroughly. Add flour, and walnuts mix well.
• 8. Drop from teaspoon onto greased baking sheet, flatten with bottom of a glass dipped in additional flour.
• 9. Bake in preheated 325 degree oven for 12 to 15 minutes. Yield 30 cookies.
• 10. FORTUNE COOKIES; Cream butter and sugar in bowl until fluffy; blend in vanilla.
• 11. Add eggs one at a time beating well after each addition. Beat in flour
• 12. Grease and flour cookie sheet. Drop 6 rounded teaspoons dough on each cookie sheet at least 2 inches apart.
• 13. Bake in a preheated 375 degree oven for 15 to 20 minutes or until edges are well browned.
• 14. Remove from oven loosen carefully with wide spatula. Keep pan warm.
• 15. Fold each cookie in half gently, wrapping fortune inside and keeping top of cookie on outside.
• 16. Pinch points together. Yield 5 dozen.

BACK-TO-SCHOOL COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream the shortening, peanut butter and brown sugar until light and fluffy, about 5 minutes. Beat in egg whites and vanilla. Combine the flour, baking soda and baking powder; gradually add to creamed mixture and mix well. Stir in the cereal, nuts, coconut and oats. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden browned, 7-8 minutes. Remove to wire racks.

CHICAGO PUBLIC SCHOOL CAFETERIA BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugar until fluffy.
• Mix in vanilla extract.
• Mix in flour gradually.
• Using a small cookie scoop, roll dough into balls and slightly flatten on ungreased cookie sheets.
• Flatten cookies with the bottom of a glass dipped in sugar if desired.
• Bake until golden brown (approximately 12-15 minutes.
• Makes about 2 dozen.