Category : Cookies

No-Bake Cookies

Ingredients

  • 1 3/4 cups white sugar
  • 1/2 cup milk
  • 1/2 cup butter
  • 4 tablespoons unsweetened cocoa powder
  • 1/2 cup crunchy peanut butter
  • 3 cups quick-cooking oats
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium saucepan, combine sugar, milk, butter, and cocoa.
  2. Bring to a boil, and cook for 1 1/2 minutes.
  3. Remove from heat, and stir in peanut butter, oats, and vanilla.
  4. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

Temptations (Reese’s Cup Cookies)

Ingredients

  • 1/2 cup butter
  • 1/2 cup peanut butter
  • 1/2 cup sugar
  • 1 1/4 cup flour
  • 1/2 tsp salt
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 3/4 tsp baking soda
  • 1 1/2 bag Reese’s Cups

Instructions

  1. Mix butter, peanut butter, and sugar. Set aside.
  2. Mix egg and vanilla. Set aside.
  3. Mix flour, salt, brown sugar, and baking soda. Add in the other 2 mixtures.
  4. Shape into balls and place on cookie sheet.
  5. Bake at 375 for 10 minutes.
  6. Place Reese’s Cups in the cookies and cool.

Oat Chocolate Chip Cookies

Ingredients

  • 2.25 cups uncooked oats
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp table salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 12 oz semisweet chocolate morsels
  • 4.4 oz milk chocolate candy bar, grated
  • 1.5 cups chopped pecans

Instructions

  1. Preheat oven to 375. Pulse oats in food processor until finely ground. Whisk together flour, next 3 ingredients, and oats in a large bowl.
  2. Beat butter and next 2 ingredients at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating just until blended after each one. Stir in vanilla.
  3. Gradually add flour mixture to butter mixture, beating at low speed until blended. Stir in chocolate morsels and next 2 ingredients.
  4. Drop dough by level spoonfuls 2 inches apart onto parchment paper lined pans, using a 1.5 inch cookie scoop. Flatten each to a 2 inch circle.
  5. Bake at 375 for 8-10 minutes or until browned. Cool on pans for 2-3 minutes before transferring to wire racks.

Peanut Butter Blossoms (Hershey Kiss Cookies)

Ingredients

  • 48 Hershey Kisses
  • 1/2 cup shortening
  • 3/4 cup creamy peanut butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 1/2 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • extra granulated sugar to sprinkle

Instructions

  1. Heat oven to 375. Remove wrappers from Kisses.
  2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, baking soda, and salt; gradually beat into peanut butter mixture.
  3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
  4. Bake 8-10 minutes or until lightly browned. Immediately press a chocolate Kiss onto center of each cookie; cookie will crack around the edges. Remove from cookie sheet to wire rack. Cool completely.

Drop Cookies

Ingredients

  • 1 1/2 cup brown sugar
  • 1 1/2 cup granulated sugar
  • 5/8 cup butter
  • 5/8 cup shortening
  • 3 eggs
  • 1 1/2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 1 1/2 cup milk
  • 5-6 cups flour
  • Fix’ns: chocolate chips, M&Ms, sprinkles

Instructions

  1. Blend brown sugar, granulated sugar, butter, and shortening. Mix eggs, baking soda, baking powder, vanilla, and milk. Add to sugar mixture. Add flour until dough is stiff.
  2. Add desired fixn’s to dough.
  3. Drop by teaspoonful on greased cookie sheet. Bake at 375 for 10-15 minutes.

Almond Butter Sandwich Cookies

Ingredients

  • 1.25 cups whole wheat pastry flour
  • 1 tsp baking soda
  • 3/4 tsp coarse salt
  • 1 stick unsalted butter
  • 1/2 cup creamy natural almond butter
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1 cup sliced almonds, toasted and finely chopped
  • 16 oz cream cheese, room temperature
  • 1/4 cup honey
  • 1/2 tsp vanilla extract

Instructions

  1. Whisk together flour, baking soda, and salt. Beat butter with an electric mixer on medium-high for 1 minute. Add almond butter and beat until smooth. Beat in brown sugar, then egg, until well mixed. Reduce speed to low and gradually add the flower mixture until just combined. Stir in almonds.
  2. Form dough into an 11 inch long log that is 1.75 inches in diameter. Wrap in parchment paper and freeze until firm, about 1 hour (or up to 3 months).
  3. Preheat oven to 350. Using a chef’s knife, slice log into scant ¼ inch thick rounds, using one quick motion for each slice. Arrange rounds 1.5 inches apart on parchment-lined baking sheets, pressing back into shape.
  4. Back, rotating sheets halfway through, until cookies are light golden on edges, 8-10 minutes. Let cool completely on sheets on wire racks. Cookies can be stored, covered, up to 5 days.
  5. Beat cream cheese, honey, and vanilla with mixer on medium speed until combined. Spread one tablespoon each on bottom of half of the cookies, then sandwich with remaining cookies, pressing gently to spread filling to edges. Filled cookies are best the same day.