My Favorite: Oatmeal Toffee Cookies!

Ingredients

Makes about 2 dozen 3-inch cookies

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup granulated sugar

3/4 cup light-brown sugar

1 egg

1 teaspoon pure vanilla extract

1 1/2 cups oatmeal

1 cup dried cherries

1 cup semi or milk Chocolate Chips
1 cup toffee pieces, (5 1/2 ounces)
Directions

Heat oven to 350 degrees.
Sift together flour and baking soda, and set aside.
Cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing.
Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool. Eat and enjoy the calories!!

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Jumbo Honey Roasted Peanut Butter Sandwich Cookies

Cream-filled sandwich cookies are a peanut butter lover's dream come true.
Prep Time: 25 Min
Total Time: 1 Hr 10 Min Makes: 8 sandwich cookies

INGREDIENTS

2 packages (8 oz each) cream cheese, softened

1/2 cup Peanut Butter

2 tablespoons honey

1 cup Confectioner Powdered Sugar
1 roll (16.5 oz) Pillsbury® Create ‘n Bake® refrigerated peanut butter cookies
**or better yet....make your own peanut Butter Cookie dough**
3/4to 1 cup Honey Roasted Dry Roasted Peanuts, coarsely chopped
DIRECTIONS:

In large bowl, beat cream cheese, peanut butter and honey with electric mixer on medium speed until smooth. Add powdered sugar; beat just until smooth. Cover; refrigerate at least 1 hour while baking and cooling cookies.
Heat oven to 350°F. Make cookies as directed on package. Cool completely.
Spread 1/3 cup cream cheese mixture on bottom of 1 cookie; top with another cookie, bottom side down. Press cookies together slightly so cream cheese mixture just extends past edges of cookies. Roll edge of cream cheese mixture in chopped peanuts to generously coat. Repeat with remaining cookies.
Serve immediately, or store in single layer tightly covered in refrigerator

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Banana Cookies

This came from Jessica... they are really yummy! They taste like banana bread!

3/4c. shortening (I used Crisco Sticks-Butter Flavored)
3/4 c. brown Sugar
1 egg
1tsp. vanilla
2 bananas
2c. flour
1/4tsp. salt
1tsp. soda

Cream shortening adn sugar, add egg and mashed bananas. Add sifted dry ingredients(which I never do) and vanilla.

Bake at 350 for 10min. on a greased baking sheet.
Note: I added chocolate chips to the batch I made. Yummy either way!

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SHORTBREAD COOKIES

* These shortbread cookies, literally melt in your mouth!

3 cups flour

1 teaspoon salt

1/2 pound (2 sticks) unsalted butter, softened

1 cup sugar

1 large egg, lightly beaten

1/4 teaspoon almond extract

2 Tbsp lemon juice

1 Combine flour, salt, butter, and sugar in a bowl. Mix with your fingers until it forms flaky crumbs and lumps. Mix in the egg, almond extract, and lemon juice. Continue to mix until it clumps; at first it may seem very dry. Shape into two balls, flatten into disks, wrap in plastic, refrigerate at least an hour, preferably overnight.

2 Pre-heat oven to 350°F.

3 Let the dough sit at room temperature for at least 10-15 minutes before attempting to work with it. The dough may be crumbly; if it falls apart, press it back together. Allow to relax enough to become somewhat pliable before rolling out. Roll out a disk, one at a time, between two sheets of parchment paper (or wax paper), to a 1/8 to 1/4-inch thickness, depending on how thick or thin you would like your cookies to be.

4 Dip the edges of one side of your cookie cutter into flour and cut out your cookie shapes. If the rolled-out dough becomes too soft to work with, place it in the freezer for a few minutes to firm up. Place on parchment paper, on a cookie sheet, with at least 1/2-inch distance between the cookie shapes.

5 Bake at 350°F for 8-12 minutes, depending on the thickness of the cookies, until the edges are just slightly golden brown. Remove from oven. Let cool on a rack for 10 minutes.
Makes 3-5 dozen cookies, depending on how thick, and the size of your cookie cutters.

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Gone in 60 seconds!

* One of my YW girls brought these to our "Cookie Crunch" activity. They were the first cookies to disappear!

Hazelnut Oatmeal Chocolate Chip Cookies

1/2 cup old-fashioned oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup (packed) light brown sugar
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
4 ounces English toffee candy (recommended: Heath or Skor bar), finely chopped
1 cup hazelnuts, toasted, husked, and chopped (optional but wonderful)
1 (12-ounce) bag chocolate chips (milk or semi)
Preheat the oven to 325 degrees F.

Line 2 heavy large baking sheets with parchment paper.
Finely chop the oats in a food processor. Transfer the oats to a medium bowl.
Mix in the flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.
For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 13- 15 minutes. Or light golden brown. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store airtight at room temperature.)

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My Favorite Cookies...

Mom's Applesauce Cookies will always be my absolute fav...and I know we all have the recipe...but this is for visitors who want to make a batch of cookies from heaven!


If you are looking for a Chocolate Chip Cookie that doesn't go flat and really tastes yummy...here is your recipe!...

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