Rosemay's Oatmeal Chocolate Chip Cookies

1 c. butter, softened
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 c. flour
1 1/2 - 2 c. oats
2 c. chocolate chips

Preheat oven to 350 degrees. Cream together butter and sugars. Add eggs and vanilla and mix until combined. In a separate bowl combine dry ingredients (except for oats) then add to the butter mixture. Add oats and mix. Mix in chocolate chips. Bake at 350 degrees for 8-10 minutes.

Best Ever Chocolate Oatmeal No-Bake Bars/Cookies

A recipe given to me by my sister. An updated, healthier twist on an old-classic!

Heber's Magical Chocolate Chip Cookies

I tried the best chocolate chip cookie of my life tonight. And I got the recipe from my bro-in-law.

1 c. butter
1 1/2 c. brown sugar
2 eggs
2 tsp. vanilla
2 1/2 - 2 3/4 c. flour (start with 2 1/2 cups then add another 1/4 cup at the end if it seems too thin)
1 tsp. baking soda
1 tsp salt
chocolate chips

Cream wet ingredients. Add dry ingredients. Add more flour as needed.

Bake at 325 degrees for 13 minutes and 30 seconds (or adjust time based on your own oven -- take them out when they're slightly underdone and let them finish baking on the pan as they are cooling).

Healthy Banana Cookies with Oats and Chocolate

Recipe from Rachel Swan

3 large ripe bananas, peeled and mashed
1 tsp vanilla
1/4 cup coconut oil (or butter), melted
2 cups rolled oats
2/3 cup almond meal (grind almonds in food processor or buy in bulk)
1/3 cup shredded coconut, unsweetened
1/2 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
6-7 oz dark chocolate

Preheat oven to 350 degrees. In a large bowl combine bananas, vanilla extract, and coconut oil. Set aside. In another bowl, whisk together oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips. The dough is a bit looser than a standard cookie dough -- don't worry about it. Drop dollops of the dough, each 2 teaspoons in size, an inch apart onto a parchment-lined baking sheet. Bake for 12-14 minutes.

Iced Pumpkin Cookies

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YUMMY Recipe from my sister-in-law, Paige

2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1/2 cup butter, softened
1 1/2 cups sugar
1 cup pumpkin puree
1 egg
1 tsp vanilla

Icing
2 cups powdered sugar
3 Tbsp milk (or more if needed)
1 tsp vanilla
1 Tbsp butter, melted

Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt; set aside. 

In a medium bowl cream together butter and sugar. Add pumpkin, egg and vanilla. Beat until smooth. Add dry ingredients.

Drop spoonfuls onto a cookie sheet and flatten slightly. Bake for 15-20 minutes. Let cool.

To prepare icing, combine all ingredients and add milk as needed to achieve drizzling consistency. Drizzle icing over cooled cookies with a fork.

Funfetti {Cake Mix} Cookies

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Does it seem like I love cookies?! These fun, EASY treats satisfied my sweet tooth (...or teeth?? -- I'm pretty sure I have several). You can't go wrong with simple, tasty, three ingredient cookies. Especially when there are rainbow sprinkles inside.

Recipe adapted slightly from Food.com

1 box Funfetti Cake Mix (18 oz)

1/3 c. oil

2 eggs

Preheat oven to 375 degrees. In large bowl, combine cake mix, oil and eggs. Stir until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet. With the bottom of a glass dipped in sugar, flatten balls to 1/4 inch thickness.

Bake for 6-8 minutes until edges are light golden brown. Cool one minute then move to cooking rack.

Oreo-Stuffed Chocolate Chip Cookies. {You're Welcome.}

Photo and Recipe from Very Culinary

I recently saw these cookies on Pinterest and was instantly hungry. Then I showed my husband, DJ. He got twinkly stars in his eyes and suggested we get the ingredients to make these for a Friday night treat. Since I'm not the type to turn down a good treat -- I volunteered to run to the store.

Whoever thought of these cookies was BRILLIANT. A pure genius. Whoever you are, thank you.

Recipe from Very Culinary

Makes 24 gigantic cookies

1 cup (2 sticks) softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar

2 large eggs
1 tablespoon vanilla extract
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 cups semi-sweet chocolate chips
1 package Double Stuff Oreo cookies

Preheat oven to 350 degrees.

In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined. Beat in eggs and vanilla. In medium bowl mix the flour, salt, and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.

With a cookie scoop, form balls with the dough. Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until Oreo cookie is fully enclosed with dough.

Place onto parchment or silpat lined baking sheets and bake cookies for approximately 13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

Anytime Oatmeal Cookies

We tried a new Oatmeal Cookie recipe for our Sunday night treat today. I found the recipe with an advertisement for a Martha Stewart magazine. They aren't as sweet as our other favorite Oatmeal Cookies, but that's okay by me. Depends what you're in the mood for, I suppose. We all liked them and they were quick and easy -- so into the recipe archives they go!

Recipe from Martha Stewart

1 cup all-purpose flour

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp ground cinnamon

1/2 tsp salt

1/2 cup unsalted butter, softened

2/3 cup packed brown sugar

1/3 cup granulated sugar

1 large egg

1 tsp vanilla

1 1/2 cup old-fashioned rolled oats

1/2 cup golden raisins

Preheat oven to 350 degrees. Sift flour, baking powder, baking soda, cinnamon, and salt into a bowl. Beat butter and sugars until pale and fluffy. Mix in egg and vanilla, then flour mixture. Mix in oats, then raisins.

Drop dough onto parchment-lined baking sheets. Bake until edges are golden, about 14 minutes. Let cookies cool on wire rack.

Soft Oatmeal Cookies

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I don't know what it is about Sundays -- but it seems that I can't go without a Sunday night treat. Tonight we made these cookies. We've made them a few times before and they're always a hit. After hunting for the recipe on Allrecipes, I realized it was time to induct them into our family recipe archive.

Recipe from Allrecipes.com, adapted slightly

1 c. butter, softened
1 c. white sugar (I'll try reducing this to 1/2 cup next time)
1 c. packed brown sugar
2 eggs
1 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp. ground cinnamon
3 c. oats

Preheat oven to 375 degrees. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats.

Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Snickerdoodles

Photo and Recipe from Sisters Cafe

Last week when we had company for dinner, I realized I needed a quick dessert so I tried this recipe. These cookies were pretty much perfect. I was surprised at how thick they were -- but still so soft. I'll be making these again, especially since the ingredients are all staples.

1 1/2 cups sugar
1/2 cup butter, softened
1/2 cup shortening (*I cut this out and used 1 cup butter total)
2 eggs
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/4 cup sugar
2 tsp ground cinnamon

Mix 1 1/2 cups sugar, butter, shortening, and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. Shape dough into 1 1/4 inch balls. Mix 1/4 cup sugar and cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. Bake in 400 degree oven for 8-10 minutes or until set. (Don't overbake!!) Remove from cookie sheet to wire rack to cool.

Chocolate Chip Cookies

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Recipe from Betty Crocker Big Red Cookbook

This is our favorite Chocolate Chip cookie recipe. I've tried a few others, but DJ usually requests these ones. There just simple and classic and come out great every time. A couple important tips that Betty Crocker gave me was to (1) measure out your flour very evenly. I use a knife to level off the measuring cup. And (2) make sure your butter is softened, not melted. The butter "should give gently to pressure (you should be able to leave a fingerprint and slight indentation on the stick) but it shouldn't be soft in appearance."

3/4 c. sugar
3/4 c. packed brown sugar
1 c. butter, softened
1 tsp vanilla
1 large egg
2 1/4 c. all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup coarsely chopped nuts (optional -- we never add these)
1 (12 oz) bag chocolate chip, or 2 cups

1. Heat oven to 375 degrees
2. Beat sugars, butter, vanilla, and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until [edges are golden brown] centers will be soft. Cook 1 to 2 minutes; remove from cookie sheet to wire rack.

Cream Cheese Frosting

 Photo and Recipe adapted from Allrecipes.com

1 (8 oz) pkg cream cheese, softened
1/4 c. butter, softened
1-2 c. sifted powdered sugar (I just whisked it in a bowl to loosen lumps)
1 tsp. vanilla

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Note: to make this chocolate, add 1/8-1/4 cup cocoa depending on desired richness. 

Soft Sugar Cookies

2/3 c. shortening
2/3 c. butter
1 1/2 c. white sugar
2 eggs
2 tsp vanilla extract
3 1/2 c. all-purpose flour
2 tsp baking powder
1 tsp salt

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.

3. Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

Note: we tired these for our Christmas Eve cookies for Santa. We tried rolling them out but that didn't work very well. They turned out best when rolled into balls as recipe suggests. They flattened into perfect cookies and we were still able to frost them for Santa. Also, the dough freezes well. Very yummy!! We used the Cream Cheese Frosting recipe to frost these.

Simple Andes Mint Cookies

Sooo easy and so delicious. I took these cookies to a 

Christmas party last year and was complimented all night.

1 dark chocolate cake mix (devil's food cake)

2 eggs

1/3 cup oil

10 oz. pkg Andes Mints

In a medium mixing bowl, combine cake mix, eggs, and oil. Separate 2/3 of the package of Andes mints. Break into pieces and add to cookie dough. Bake at 350 degrees for 8 minutes. 

When cookies are out of oven, use the other 1/3 of package of mints. Break individual mints in half and place on each hot cookie. Swirl as it melts to create a marble look. 

Yucky Bars

60 Carmels
½ c. Evaporated Milk
1 German Chocolate cake mix
¾ c. melted Butter
1/3 c. Milk
1 c. Milk Chocolate Chips

Combine carmels with evaporated milk in sauce pan over low heat. Grease 9x13 dish. Blend cake mix with butter and milk and press half of dough into pan. Bake at 350 degrees for 8 minutes. Sprinkle 1 c. oc chocolate chips over cake. Then pour carmel mixture over top. Piece the rest of the dough on top and bake 350 degrees for 20 minutes. Refrigerate

Rolo Cookies

1 box Devils Food Cake mix
2 eggs
1/3 c. oil
5 dozen Rolo candies
Powder Sugar

Combine cake mix, eggs, and oil in a medium bowl. Batter will be dry. Take a teaspoonful of batter and smash it in your hand. Then wrap around a Rolo. Roll the cookie in powder sugar and place on a non-greased cookie sheet. Bake at 350 degrees for 7 to 10 minutes.

Best when eaten warm with a tall glass of milk! Mmmm!