Taylor Pope, 11, left, and Alyson Butler, 11, both sixth-graders at Quail Run School, cook chocolate chip cookies after school. Several members of the Journal-World Teen Advisory Board spent the past week preparing their favorite holiday treats.

Several members of the Journal-World Teen Advisory Board spent the past week preparing their favorite holiday treats. They are:

Everything but the kitchen sink

1 1/2 cups all-purpose flour

1 1/4 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground mace

ALYSON BUTLER with Everything But the Kitchen Sink.

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 cup butter, softened

1 1/2 cup packed brown sugar

1 cup white sugar

2 eggs

1 teaspoon milk

1 1/2 teaspoons vanilla

1 cup cornflakes, crumbled

3 cups rolled oats

1/2 cup flaked coconut

2 cups semisweet chocolate chips

1 cup chopped walnuts

Preheat oven to 350 degrees.

Grease cookie sheets.

Sift together flour, baking soda, salt, cinnamon, mace, nutmeg and cloves. Set aside.

Cream together butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. With a wooden spoon, stir in remaining ingredients. Roll the dough into walnut-sized balls and place 2 inches apart on cookie sheets; flatten slightly.

Bake at 350 degrees for 8-10 minutes.

Cool on wire rack.

Makes 5 dozen cookies.

— Submitted by Alyson Butler, Quail Run School sixth-grader

Buckeyes

1 1/2 cups creamy peanut butter

Katelyn Soules, left, and Amy Soules with Buckeyes.

1/2 cup butter, softened

1 teaspoon vanilla extract

4 cups sifted confectioners’ sugar

6 ounces semisweet chocolate chips

2 tablespoons shortening

Line a baking sheet with waxed paper; set aside.

In a medium bowl, mix peanut butter, butter, vanilla and confectioners’ sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan and refrigerate.

Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.

Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.

— Submitted by Katelyn Soules, West Junior High School seventh-grader, and Amy Soules, Free State High School junior.

Christmas chocolate chunk brownies

2 cups sugar

Alyssa Johnson, left, and Amanda Helm with Christmas Chocolate Chunk Brownies.

4 eggs

1 1/2 cups flour

1/4 teaspoon salt

1 cup butter or margarine

1 teaspoon vanilla

1/3 cup cocoa

1 bag mini Hershey’s Kisses

Stir sugar, eggs, butter and vanilla together. Mix cocoa, flour, salt and kisses together and add to first mixture. Stir or beat slowly until mixed. Pour into greased 9-by-13-inch pan. Bake at 375 degrees for 25 minutes or until done. Frosting optional.

— Submitted by Amanda Helm and Alyssa Johnson, Baldwin High School juniors

Ginger cookies

3/4 cup shortening

1 cup sugar

1 egg

4 tablespoons molasses

2 cups flour

Sift 1 teaspoon cinnamon, 1/2 teaspoon cloves, 3/4 teaspoon ginger, 2 teaspoons soda and 1/4 teaspoon salt.

Mix and shape into small balls, roll in sugar and bake (do not press down).

Bake at 350 degrees for 8 to 10 minutes.

— Submitted by Dylan Guthrie, West Junior High seventh-grader