Flourless Peanut Butter Chocolate Chip Cookies

Ingredients

1 cup peanut butter

3/4 cup sugar

1 egg 

1/4 tsp salt

1/2 baking soda

1 cup chocolate chips

Directions

Preheat oven to 350. Combine first five ingredients and mix. Add chocolate chips and fold in. Scoop by tablespoons, roll into ball, and place onto baking sheet. Bake about 12-14 minutes. Cool on wire rack when done.

{Eggless} Cream Cheese Chocolate Chip Cookies

These cookies are great because they are eggless! So, if you're in a pinch (like I was) and don't have eggs, you can still enjoy delicious cookies! Bonus: you can eat the dough with no worries! ;)

Ingredients:

1 cup butter, room temperature

3/4 cup sugar

3/4 cup brown sugar

8 oz block cream cheese, room temperature

2 tsp vanilla

2 1/4 cup flour

1 tsp baking soda

1/2 tsp salt

2 cups chocolate chips

Directions:

Preheat oven to 375. Cream together butter and sugars. Add cream cheese and vanilla, mix until combined. In separate bowl, combine flour, baking soda, and salt. Slowly add flour mixture to butter and sugars. Mix well. Stir in chocolate chips. Drop by tablespoons onto baking sheet. Bake for 10-12 minutes or until golden brown.

Lemon Poppyseed Cookies with Lemon Glaze

These cookies are made with a muffin mix and are delicious!

Ingredients

Betty Crocker Lemon Poppyseed muffin mix with glaze

1/2 cup butter, softened

2 eggs

Preheat oven to 375. Combine all ingredients and mix well. Drop tablespoonfuls of mixture on cookie sheet and bake for 10-14 minutes. Cool on rack. When cooled, drizzle glaze over each cookie. 

Enjoy with tea or a glass of milk! :)

White Chocolate Chip Peanut Butter Pretzel Cookies

Recipe and picture HERE.

Oh my gosh! These were divine. I added milk chocolate chips, used part chocolate peanut butter, and added butterscotch chips and they were so good! Another one that I didn't get a pic of!

Strawberry Cake Mix Cookies

 Ingredients

1 cake mix

2 eggs

1/2 cup vegetable oil

1/2 cup mix-ins (chocolate chips, coconut, m&ms, anything you want!)

Mix all the ingredients together.  Drop by tablespoonfuls onto a greased cookie sheet.  Bake in a 350F oven for about 10 minutes, or until set in the center.

Chocolate Oatmeal No Bake Cookies

 Ingredients

1/2 cup butter

2 cups sugar

1/2 cup milk

4 tbsp cocoa

1/2 cup peanut butter

3-3 1/2 cups oats (I used old fashioned, which I worried would not work, but they did! So, either old fashioned or quick oats.)

2 tsp Vanilla

Directions

Add the first 4 ingredients in a saucepan. Bring to a rolling boil and boil for 1 minute. Stir in the next 3 ingredients and drop spoonfuls onto wax or foil paper. Let cool until set.

Monster Cookies

These just might be my new favorite cookie! They are ridiculously good!

You will need:

1 cup packed brown sugar
1/2 cup white sugar
1/2 cup butter, softened
3 eggs
1 teaspoon vanilla extract
2 teaspoons baking soda
1 1/2 cups peanut butter
4 1/2 cups oats (quick cooking or old-fashioned)
1 cup semi-sweet chocolate chips
1 cup M&M’s chocolate candies

Directions

Preheat oven to 350 degrees.  Beat together butter and sugars.  Add eggs, vanilla extract, and baking soda, and mix well.  Mix in peanut butter until well-blended.  Add oats and stir until combined.  Mix in chocolate chips and M&M’s.

Drop cookies by ice cream scoopful to make monster-sized cookies about 2 inches apart on an ungreased baking sheet.

Bake in preheated 350 degree oven for 15 to 20 minutes.  Let cookies cool on baking sheets before moving to wire racks.  Store in an airtight container.

I got about 27 monster-sized cookies out of this batch!

These would be fun for Halloween or any holiday, really. You could use different colored m & m's to match your theme. For example, red and green for Christmas, pink for Valentine's, etc.

Small Batch (6 Cookies) of Oatmeal Chocolate Chip Cookies

This is perfect when you just need a few cookies and don't want to make a huge batch. For me, it made 6 regular sized cookies or 12 mini cookies. 

2 Tbsp. plus 2 Tsp. room-temperature, unsalted butter
2 Tbsp. brown sugar
2 Tbsp. granulated sugar
1 Tbsp. beaten egg
1/2 tsp. good vanilla
1/3 cup flour
1/8 tsp. baking soda
1/8 tsp. baking powder
1/8 tsp. salt
1/3 cup semi-sweet chocolate chips

1/4 cup rolled oats

Preheat oven to 350°.

Cream the butter and sugars together in a medium bowl with a wooden spoon.  Mix in the egg and vanilla and beat well. 

In a separate bowl, stir together flour, salt, baking powder and baking soda.

Stir the dry ingredients into the butter/sugar/egg mixture until well-blended and then stir in the chocolate chips and oats.  The dough will be stiff.  Divide batter into 6 balls of dough and place onto a cookie sheet that has been lined with parchment paper.   These cookies don't spread much, so you might want to flatten the mounds slightly with your fingers before baking.

Bake for 8-12 minutes.  Be careful not to over-bake the cookies for best results.

Vanilla Almond Sugar Cookies

 Ingredients

3 c unbleached, all-purpose flour
2 tsp baking powder
1 c sugar (I use sugar that I've stored vanilla beans in)
 2 sticks (salted) butter, cold
 1 egg
 3/4 tsp pure vanilla extract
1/2 tsp pure almond extract

Directions

Preheat oven to 350.

Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.

The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.

Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets (I recommend freezing the cut out shape on the baking sheet for 5 minutes before baking) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.

 I used cream cheese icing for mine because it's my favorite.

Sugar Cookies with Royal Icing

You will need:
1 1/2 cups all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter, room temperature
1/2 cup granulated white sugar
1 large egg, lightly beaten
1 teaspoon pure vanilla extract


In a separate bowl whisk together the flour, salt, and baking soda.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the beaten egg and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough. Wrap the dough in plastic wrap and refrigerate for about one hour (or overnight) or until firm enough to roll.

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper.
Remove the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (.6 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out egg shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Bake cookies for about 8-10 minutes (depending on size) or until they are just beginning to brown around the edges. Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing and sparking sugar, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours.)
Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.
Makes about 20 - 3 inch cookies.
Now for the icing...

Royal Icing:
1 large egg white
1 teaspoon fresh lemon juice
1 1/2 cups (165 grams) confectioners (powdered or icing) sugar, sifted

In the bowl of your electric mixer (or with a hand mixer), beat the egg white with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. Add coloring. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Add desired choice of food coloring.

Frost and let dry.