Crisp Peppernuts cookies

1 c. butter
1 1/2 c. sugar
2 eggs
2 tbsp. syrup
2 tsp. soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 tsp. anise (ground or oil)
3 3/4 c. flour

Cream butter and sugar until fluffy. Add eggs; beat well. Add rest of liquids, then sifted dry ingredients. Chill dough for easier handling. Roll into pencil-sized ropes. Wrap in Saran Wrap and freeze. Using sharp knife, cut into hazel nut size pieces. Bake on cookie sheets at 375 degrees for 7 minutes.

Reese's peanut butter cup cookies

INGREDIENTS:

* 1 cup Crisco® Butter Shortening
* OR 1 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks
* 1 cup Jif® Creamy Peanut Butter
* 1 cup granulated sugar
* 1 cup powdered sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 cups Pillsbury BEST® All Purpose Flour
* 2 teaspoons baking soda
* 1/2 teaspoon salt
* Sugar for dipping
* Crisco® Butter No-Stick Cooking Spray
* bag of miniature Reesse's Peanut Butter Cup


PREPARATION DIRECTIONS:

1.
1.
COMBINE shortening, peanut butter, 1 cup sugar and powdered sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs and vanilla.
2.
2.
COMBINE flour, baking soda and salt in medium bowl. Mix into creamed mixture at low speed until just blended. Cover and refrigerate at least 1 hour.
3.
3.
HEAT oven to 350ºF. Coat baking sheet lightly with no-stick cooking spray. Form dough into 1-inch balls.
4.
BAKE 8 to 10 minutes. Put Peanut Butter Cup in middle. Cool 2 minutes on baking sheet. Remove to cooling rack.

Microwave Old Henry Bars

4 c. old fashioned oatmeal
1 c. butter
1 c. brown sugar
1/2 c. corn syrup
4 heaping tbsp. chunky peanut butter
1 c. chocolate chips

Microwave oatmeal and butter in 1 quart size microwavable dish for 2 minutes. Add brown sugar and corn syrup. Microwave for 2 more minutes. Stir ingredients after each 2 minutes of microwaving. Press into pan. (bigger than 8" smaller than 9x13)

Topping: Microwave, peanut butter and chips together for 1 1/2-2 minutes. Stir and spread on bars.

Chubby Hubby Bars

Ingredients
2 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 c unsalted butter or margarine (room temperature)
1 c light brown sugar
1/2 c granulated sugar
2 lg eggs
1 Tbsp vanilla extract
1 c semi-sweet chocolate chips
1 1/2 c coarsely chopped pretzels
1/4 c peanut butter chips (for top)
1/4 c chocolate chips (for top)
1/4 c coarsely chopped pretzels (for top)

Directions
1.
Preheat oven to 350. Foil line and spray a 9X13" pan. In a bowl, whisk flour, baking soda and salt. Using a mixer, beat butter and both sugars at medium speed until fluffy. Add eggs and vanilla. On low speed, beat in dry ingredients just until incorporated. I stirred in some chunky peanut butter eye balled about 1/4 cup or so,1 cup chocolate chips and 1 1/2 cups pretzel pieces.
2.
Spread batter evenly in pan. Sprinkle peanut butter chips, 1/4 chocolate chips and 1/4 cup chopped pretzels.
3.
Bake for about 30 minutes or until golden brown. Cool completely.

Sugar Free Meringue Cookies

1 (.3-ounce) package sugar-free gelatin
1 cup splenda
6 egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar


Preparation:

Preheat oven to 250 degrees F. In a small bowl, combine the lemon gelatin and sugar together.

In a large bowl using your electric mixer, beat egg whites until foamy. While beating, add salt and cream of tartar. Add the gelatin/sugar mixture to the egg whites gradually (a tablespoon at a time) while beating; beat to stiff peaks. Check out How To Make A Perfect Meringue./font>

Drop batter by tablespoonfuls onto non-stick baking sheets. Bake 90 minutes; turn off the oven, open the door slightly (secure with a wooden spoon), and allow cookies to cool in the oven. Remove from oven and store in a tightly covered (airtight) container.

Yields 50 cookies.

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES

INGREDIENTS:

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white chocolate chunks or chips


DIRECTIONS:

Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

Per Serving (1 cookie): Cal 135 (6%DV), Fat Cal. 54, Pro. 2g (4%DV), Carb. 18g (6%DV), Fat 6g (9%DV), Chol. 15mg (4%DV), Sod. 138mg (5%DV), Vit. A 47RE (4%DV), Vit. C 0mg (0%DV), Vit. E 1mg (2%DV), Calcium 16mg (1%DV), Iron 1mg (3%DV), Folate 5Ug (1%DV), Zinc <1mg (1%DV), Pot. 54mg (1%DV), Dietary Exchange: Other Carbohydrate 1, Fat 1.5

Box Cake Cookies

1 box cake mix (any flavor) lemon, spice, chocolate are good
1/2 c. vegetable oil
2 eggs

Mix oil and eggs into dry cake mix. Drop by teaspoonfuls onto ungreased cookie sheet. 350 degrees, 8-10 minutes.

Soft Snickerdoodle Cookies

Ingredients:

Servings:

24
Servings Size

*

Update

* 1 cup butter
* 1 1/2 cups sugar
* 2 large eggs
* 2 3/4 cups flour
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 3 tablespoons sugar
* 3 teaspoons cinnamon

Change Measurements: US | Metric

Directions:

Prep Time: 10 mins

Total Time: 20 mins

1. 1 Preheat oven to 350°F.
2. 2 Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
3. 3 Combine flour, cream of tartar, baking soda and salt in a separate bowl.
4. 4 Blend dry ingredients into butter mixture.
5. 5 Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
6. 6 Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
7. 7 Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
8. 8 Coat by gently rolling balls of dough in the sugar mixture.
9. 9 Place on chilled ungreased cookie sheet, and bake 10 minutes.
10. 10 Remove from pan immediately.


Read more: http://www.food.com/recipe/soft-snickerdoodle-cookies-97496#ixzz1EWwDNIp5

GRANOLA CHOCOLATE CHIP COOKIES

6 tbsp. butter
1/2 c. brown sugar
1 egg
1 c. all-purpose flour
1/2 tsp. baking soda
Dash of salt
3 tsp. cinnamon
1 tsp. ginger
1 c. granola
2/3 c. chocolate chips

Cream the butter and sugar. Beat in the egg. Combine the flour, baking soda, salt, cinnamon, ginger and granola. Stir into the butter mixture, combining thoroughly. Add chocolate chips. Drop from teaspoon onto lightly greased cookie sheets. Bake at 375 degrees for 8 to 10 minutes or until browned. Remove form sheets. Cool on racks. Good served with after-dinner coffee, grapes, or other fruit. Approximately 36 cookies.

Oreo Balls

Ingredients:

Yield:

25-35
Servings Size

*

Walnut size candies
Update

Walnut size candies

* 1 package regular size Oreo cookies, crushed
* 1 (8 ounce) package cream cheese, softened
* 1 package white almond bark
* 1 package chocolate almond bark


Directions:

Prep Time: 2 hrs

Total Time: 2 hrs

1. 1 Using a blender or hand held mixer, mix Oreos and cream cheese together.
2. 2 Roll into walnut size balls.
3. 3 Chill for an hour.
4. 4 Melt approximately 3/4 package of white almond bark.
5. 5 Stick a toothpick in an Oreo ball and dip it in the melted white almond bark.
6. 6 Allow to harden on wax paper.
7. 7 Takes about 15 min.
8. 8 While waiting, melt about 1/4 package of chocolate almond bark.
9. 9 When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.
10. 10 I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.

Potato Chip Cookies

4 dozen
1 cup butter flavored Crisco
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 cups all purpose flour
1 teaspoon baking soda
2 cups crushed potato chips
1 cup butterscotch chips

Bream shortening and sugars until light and fluffy. Beat in eggs. Combine four and baking soda; gradually add to creamed mixture and mix well. Stir in potato chips and butterscotch chips.

Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375 for 10-12 min or until golden brown. Cool 1 minute before removing to wire racks.

Best Ever Butter Cookies

1 cup Land O Lakes® Butter, softened
1 cup sugar
1 Land O Lakes® All-Natural Egg
1 tablespoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder

Combine 1 cup butter, sugar and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and vanilla; mix well. Reduce speed to low; add flour and baking powder. Beat until well mixed.

Divide dough into thirds. Wrap each in plastic food wrap; flatten slightly. Refrigerate until firm (2 to 3 hours).

Heat oven to 400°F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets; sprinkle with decorator sugar. Bake for 6 to 10 minutes or until edges are lightly browned.

Christmas Candy Cane Kiss Cookies

Chocolate Kiss Cookies

1. 1 cup butter
2. 1 1/2 cups sugar
3. 2 eggs
4. 1 teaspoon vanilla
5. 2 cups flour
6. 1/2 cup cocoa power
7. 1 teaspoon baking soda
8. 1/4 teaspoon salt

Preheat oven to 350F. Cream butter, sugar, eggs and vanilla until fluffy. Add all the dry ingredients, and mix until well combined. Roll into tablespoon sized balls (I use a Pampered Chef scoop, so that I don't get my hands dirty and they stay in balls.) and place onto a cookie sheet. Bake for 8 minutes, remove from oven and push a Kiss into the center of each cookie. Put back into oven for another 30 seconds to 1 minute. Remove, let cool, and try not to eat them all in one sitting!

Easy Lemon Cookies

Ingredients

* 1 (18.25 ounce) package lemon cake mix
* 2 eggs
* 1/3 cup vegetable oil
* 1 teaspoon lemon extract
* 1/3 cup confectioners' sugar for decoration

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
3. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

Best White Chocolate Macadamian Cookies

White Chocolate Chip Macadamia Nut Cookies
Makes about 3 dozen cookies.

1 cup Butter Crisco (I use the sticks)
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 teaspoons vanilla
1/2 teaspoon salt
2 eggs
2 1/2 cups all purpose flour (I use whole wheat flour)
1 teaspoons baking soda
10 ounces white chocolate (chips or bars cut in chunks)
1 cup macadamia nuts, chopped into chunks

Directions:

Heat oven to 375 F. In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy. Add eggs, beat well. Stir together flour, and the baking soda; gradually add to butter mixture,beating until well blended. Stir in white chocolate chips and macadamia nuts. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until set. (Edges are golden brown and center is set.) Cool slightly, remove from cookie sheet to wire rack to cool completely.

Microwave Oh Henry Bars

MICROWAVE OH HENRY BARS

2 c. old fashioned oatmeal
1/2 c. butter
1/2 c. brown sugar
1/4 c. corn syrup
2 heaping tbsp. chunky peanut butter
1/2 c. chocolate chips

Microwave oatmeal and butter in 1 quart size microwavable dish for 2 minutes. Add brown sugar and corn syrup. Microwave for 2 more minutes. Stir ingredients after each 2 minutes of microwaving. Press into 8 inch square pan.

Topping: Microwave, peanut butter and chips together for 1 1/2-2 minutes. Stir and spread on bars.

Chocolate Chocolate Chip Cookies

* 1 1/2 cups unsweetened Apple Sauce
* 2 1/2 cups packed brown sugar
* 2 eggs
* 2 teaspoons salt
* 4 tablespoons milk
* 2 tablespoons vanilla extract
* 3 1/2 cups Whole Wheat flour
* 1 1/2 teaspoons baking soda
* 2 cups semisweet chocolate chips
* 1 cup chopped pecans
* 1 cup Coconut
* 3/4 cup Cocoa Powder

1. Cream sugar into APPLE SAUCE. Add milk and vanilla beat until fluffy. Blend in eggs. Then add dry ingredients and mix well. Stir in chips and nuts.
2. Drop by teaspoon onto greased baking sheets and bake at 350 degrees F (175 degrees C) for 8-10 minutes for chewy cookies or 10-13 minutes for crispy cookies. ENJOY!!!

Nutrition Facts

User Entered Recipe

72 Servings

Amount Per Serving
Calories 68.7
Total Fat 0.9 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.1 g
Cholesterol 7.1 mg
Sodium 106.6 mg
Potassium 30.5 mg
Total Carbohydrate 17.0 g
Dietary Fiber 0.8 g
Sugars 11.8 g
Protein 1.1 g
Vitamin A 0.4 %
Vitamin B-12 0.3 %
Vitamin B-6 0.1 %
Vitamin C 4.2 %
Vitamin D 0.3 %
Vitamin E 0.1 %
Calcium 1.0 %
Copper 1.1 %
Folate 0.2 %
Iron 1.1 %
Magnesium 0.6 %
Manganese 1.3 %
Niacin 0.0 %
Pantothenic Acid 0.2 %
Phosphorus 0.6 %
Riboflavin 0.6 %
Selenium 0.9 %
Thiamin 0.1 %
Zinc 0.1 %

CHOW MEIN NOODLE COOKIE DROPS

1 c. chocolate chips
1 c. butterscotch chips
1 c. chopped nuts
1 c. chow mein noodles

Melt chips in microwave. Mix in nuts and chow mein noodles. Spoon out, drop on waxed paper, cool

Snickerdoddles

• 1/2 cup butter, softened
• 1 cup sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 4 Tablespoons granulated sugar
• 1 1/2 teaspoons cinnamon

Preheat oven to 375 degrees. In a mixing bowl, beat the butter on medium speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour. Cover with plastic wrap and chill for 1 hour. Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are beautifully golden. Transfer cookies to a wire rack to cool.