Chunky Oatmeal Cinnamon-Raisin Cookies with Walnuts

Donna’s Chunky Oatmeal Cinnamon-Raisin Cookies with Walnuts

Makes 3 dozen

Ingredients:

3/4 cup light brown sugar

6 tablespoons butter or shortening

1/8 cup water

1 egg

1 tsp vanilla

1 1/2 cups Rolled Oats (Old Fashioned Oatmeal)

1/2 cup All Purpose Flour

1/8 tsp Baking Soda

1/2 - 3/4 cup Raisins

1/2 - 3/4 cup Hersheys Cinnamon Chips

1/4 - 1/2 cup Chopped Walnuts

(note: if using shortening instead of butter, you may wish to add a dash of salt)

Method:

Preheat oven to 350F. Place parchment paper on cookie sheet(s). 

Place sugar, butter, water, egg and vanilla in mixing bowl and blend thoroughly.

Add Oats, Flour and Baking Soda, to wet ingredients and mix well.

Add chunky elements and blend thoroughly. Experiment with (your choice of raisins, cinnamon chips, chocolate chips or chocolate chunks, walnuts, pecans, other dried fruits, shredded carrots or zucchini).

Spoon cookies onto parchment paper, about 2” apart. Bake about 11-13 minutes, depending on texture desired. 

When removed from oven, immediately slide parchment paper with all the cookies onto cooling rack. Allow to cool on rack or serve warm and crumbly.

Chocolate Chip Cookie Bars

These Nestle Toll House Chocolate Chip Pan Cookie Bars are perfect for school lunches because they don't break apart. We suggest baking for 18-20 minutes unless your oven normally takes longer. We also used parchment paper in the pan for easy removal and cooling, and no-mess cutting.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 (12 ounce) packages semi-sweet chocolate chips
• 1 cup chopped nuts ( I like pecans) (optional)

Directions

1. Preheat oven to 375* Grease a 15x10-inch jelly roll pan.
2. Combine flour, baking soda and salt in small bowl.
3. Beat butter, both sugars and vanilla in large mixer bowl.
4. Add eggs one at a time, beating well after each.
5. Gradually beat flour mixture into butter mixture.
6. Stir in chocolate chips and nuts.
7. Spread into prepared pan.
8. Bake 20-25 minutes or until golden brown.

Peppermint Sugar Cookies - Easy Recipe

This yummy seasonal cookie recipe came from Susan' Daily Dose. How about trying it with your favorite Sugar Cookie mix or recipe? It makes beautiful cookies!

Black Forest Cookies

Black Forest Cookies

courtesy of Susan's Daily Dose

3/4 cup cherry preserves
1 tbls cherry-flavored brandy (Optional)
10-12 large soft chocolate, chocolate chip or sugar cookies
1 - 16 oz can chocolate frosting
10-12 maraschino cherries w/stems (optional)

In a small bowl combine cherry preserves and, if desired, 

1 tablespoon cherry-flavored brandy. Spread 1 tablespoon 

of the cherry mixture on each of 10 to 12 cookies; set aside. 

In a medium bowl combine chocolate frosting and 1 

tablespoon cherry-flavored brandy. Spoon frosting into 

a decorating bag fitted with a large round tip. Pipe 

frosting in concentric circles to cover each cookie. 

If desired, top each cookie with a maraschino cherry.

Note: Sprinkle green decorative sprinkles
on icing as well to get the red/green
effect just perfect for the Christmas holiday.

Peanut Butter Sandwich Cookies

(from Susans Daily Dose)

2 packages (8 oz each) cream cheese, softened

1/2 cup JIF® Creamy Peanut Butter

2 tablespoons honey

1 cup powdered sugar

1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies

3/4 to 1 cup Fisher® Honey Roasted Dry Roasted Peanuts, coarsely chopped

  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 up to 4 hours (cookies stored longer become very soft).

Jack’s Iced Lemon Cookies

Jack’s Iced Lemon Cookies

Ingredients 

COOKIES

• 3 cups unsifted flour (all purpose)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup butter, melted
• 1 cup sugar
• 1/3 cup fresh lemon juice (approx 3 lemons)
• Zest 3 lemons
• Saran Wrap

GLAZE

• 1  c confectioners sugar
• 1 Tbsp + 1 tsp fresh lemon juice 
• 2 tsp water

Directions 

COOKIES

1. Combine flour, baking powder, zest of 3 lemons, sugar and soda into large bowl and mix.
2. Melt butter. Squeeze lemons.
3. Add butter & lemon juice to dry mixture, placing in mixer until thoroughly blended.
4. Divide dough in half. Place each half on sheet of saran wrap, adding another sheet  on top. Press gently so that the dough is sandwiched between saran wrap, and is slightly flat (about 8” round).
5. Chill dough 1 hour (or longer if more convenient).
6. On floured surface, roll half of dough to 1/8-inch thickness.
7. Cut cookies out using cookie cutters or biscuit cutter.
8. Place on ungreased baking sheets and bake at 400 degrees for 9 minutes.

GLAZE

1. Mix sugar and lemon juice together.
2. Gradually add water until obtaining desired thickness.
3. Once cookies have cooled, top with glaze.
4. Let set before eating.

Makes 4 dozen cookies cut 2 to 2 1/2 inches