Oatmeal Toffee Cookie

Skill Level: Easy
Makes: 4 dozen

1 cup (2 sticks) butter, softened
2 cups packed light brown sugar
2 eggs
2 tsp. vanilla extract
1 3/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3 cups quick-cooking oats
1 3/4 (10 oz. bag) toffee bits
1 cup sweetened coconut flakes (optional)

Preheat oven to 375º

Lightly grease cookie sheet. Beat butter, brown sugar, eggs and vanilla until well blended. Add flour, baking soda, cinnamon and salt; beat until blended.

Stir in oats, toffee and coconut, if desired, with spoon. Drop dough by rounded teaspoons about 2 inches apart onto prepared sheet.

Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack.

Classic Chocolate Chip Cookie

Skill Level: Easy
Makes: 5 dozen

2 1/4 cups all-purpose flour
1 small box of vanilla Jello
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
1 package (12 oz.) semi-sweet morsels

Preheat oven to 375º

Combine flour, baking soda, salt and vanilla Jello in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Double Chocolate Cookies

Skill Level: Easy
Makes: 5 dozen

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 packed light brown sugar
2 tsp. vanilla extract
1/2 tsp. salt
2 eggs
2 cups all-purpose flour
1/2 cup Hershey’s cocoa
1 tsp. baking soda

Heat oven to 375ºF.

Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until creamy. Add eggs; beat well.

Stir together flour, cocoa and baking soda; gradually add to butter mixture, beating well until well blended. Drop by rounded teaspoons onto ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Add your choice of chips
Chocolate
Mint
White Chocolate
Peanut Butter
Toffee
etc.

Peanut Butter Blossoms

Skill Level: Easy
Makes: 4 dozen

1/2 cup butter
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup brown sugar, packed
1 large egg
2 tbsp. milk
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
granulated sugar
chocolate kisses

Preheat oven to 375º

In a large bowl, beat the butter and peanut butter until well blended. Add the sugars; beat until light and fluffy. Add the egg, milk and vanilla and beat well. Stir the flour, soda and salt together. Gradually mix into the wet ingredients.

Shape the dough into 1-inch balls. Roll in sugar. Place balls on an ungreased cookie sheet and bake for 10 to 12 minutes. Remove from the oven and immediately place one kiss on each cookie. Transfer cookies to a wire rack to cool completely.

Homemade Oreos

Skill Level: Intermediate

2 (18 oz.) boxes devil’s food cake mix
4 eggs, beaten well
2/3 cup oil
1/2 cup butter
4 oz. cream cheese
2 cups powdered sugar
1/2 tsp. vanilla extract

Preheat oven to 350º

Mix eggs, cake mix and oil together

Shape into gumball size balls

Bake for 10 minutes

Inside cream filling of cookies:

Mix butter, cream cheese, powdered sugar and vanilla together

When cookies are completely cool, frost the flat side of one cookie, place another cookie on top of the frosting (flat side to flat side).

Snickerdoodles

Skill Level: Easy

1 cup butter
1 1/2 cups sugar
2 eggs
2 3/4 cups all purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
cinnamon & sugar to taste

Preheat oven to 400º

Mix together butter and sugar until smooth. Add eggs, cream of tartar and baking soda. Stir in flour until well mixed. Roll into balls about 1” in diameter & roll in cinnamon and sugar to coat.

Place on an ungreased cookie sheet and bake 8-10 minutes. Cookies are done when they are just barely brown.

Chocolate Sugar Cookies

Skill Level: Easy

2 cups all purpose flour
1 tsp. baking soda
1/4 tsp. salt
4 squares unsweetened baking chocolate
1 cup (2 sticks) butter
1 1/2 cups sugar, divided
1 egg
1 tsp. vanilla

Preheat oven to 375º

Combine flour, baking soda & salt. Set aside. Microwave chocolate and butter in large bowl until butter is melted. Stir until chocolate is melted. Add 1 cup of the sugar and mix well. Blend in egg & vanilla. Stir in flour mixture until well blended. Refrigerate 15 minutes or until dough is easy to handle.

Shape into 1 inch balls. Rollin the remaining 1/2 cup of sugar. Place 2 inches apart on an ungreased cookie sheet. Bake 8 to 10 minutes . Cool on baking sheets 1 minute.

No-Roll Sugar Cookies

Skill Level: Easy
Makes: 3 1/2 dozen

1 cup granulated sugar
1 cup powdered sugar
1 cup butter, softened
3/4 cup vegetable oil
2 tbsp. milk
1 tbsp. vanilla
2 eggs
4 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
1/2 tsp. salt
1/4 cup granulated sugar

In large bowl, beat 1 cup granulated sugar, powdered sugar, butter, oil, milk, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except for 1/4 cup granulated sugar. Cover, refrigerate about 2 hours or until firm.

Heat oven to 350º. Place 1/4 cup granulated sugar in small bowl. Shape dough into 1 1/2-inch balls. Roll balls in sugar. On ungreased cookie sheet, place balls about 3 inches apart. Flatten to 1/4-inch thickness with bottom of glass. Sprinkle cookies with a little additional sugar.

Bake 13 to 15 minutes or until set and edges just begin to brown. Immediately remove from cookie sheet to cooling rack.

Cookie Cups

Skill Level: Intermediate
Makes: 4 dozen

1 cup (2 sticks) butter, softened
2 packages (3 oz. each) cream cheese, soft
2 cups all-purpose flour
1/2 cup sugar
1/3 cup ground toasted almonds
2 eggs
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla extract
1 1/3 cups Hershey’s Cinnamon Chips, divided

Beat butter and cream cheese in large bowl until well blended; stir in flour, sugar and almonds. Cover; refrigerate about 1 hour.

Divide dough into 4 equal parts. Shape each part into 12 smooth balls. Place each ball in small muffin tin (1 3/4 in. in diameter); press evenly on bottom and up sides of each cup.

Heat oven to 375º. Beat eggs in small bowl. Add sweetened condensed milk and vanilla; mix well. Place 7 cinnamon chips in bottom of each cookie shell; fill a generous 3/4 full with sweetened condensed milk mixture.

Bake 18 to 20 minutes or until tops are puffed and just beginning to turn golden brown. Cool 3 minutes. Sprinkle about 15 chips on top of each cookie. Cool completely in pan on wire rack. Remove from pan using a small metal spatula or sharp knife. Store tightly covered at room temperature.

Gotta Love Peanut Butter Cookies

This is one of the best peanut butter cookie recipes I have found yet. YUMMY!

Skill Level: Easy
Makes: 2 dozen

1 cup packed brown sugar
1/2 cup peanut butter
1/2 cup butter or margarine, softened
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup peanut butter chips (or any other chip flavor you would like)
Granulated sugar

Heat oven to 375ºF. In large bowl, beat brown sugar, peanut butter, butter and egg with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Stir in chips.

Shape dough into 1 1/2 inch balls. Dip tops of balls into granulated sugar. Place balls, sugared sides up, about 3 inches apart on ungreased cookie sheet (do not flatten).

Bake cookies 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack.

Did You Know:
Cookie dough can be covered and refrigerated up to 24 hours before baking. If it’s too firm, let stand at room temp 30 minutes.