Vanilla Oatmeal No Bake Cookies

2 c. sugar

3/4 c. butter 

2/3 c. milk

1 (3.4 oz.) box instant vanilla flavor pudding mix

3 1/2 c. quick cooking oats

1/2 tsp. vanilla extract

In a large pan, mix together the sugar, butter and the milk. Bring to a boil. Boil 2 minutes. Turn off the heat, add in the pudding mix, oats and vanilla. Let stand 5 minutes. Drop by tablespoon onto wax paper and let cool. Store in an airtight container.

Sugary Tequila Cookies

Ingredients:

2 sticks unsalted butter, at room temperature
2/3 cup confectioners’ sugar, sifted
2 large egg yolks, at room temperature
Pinch of salt
4 teaspoons tequila
Grated zest of 2 limes
Grate zest of half an orange
2 cups all-purpose flour
Granulated sugar for coating


Directions:

1. Put the butter in the bowl of a mixer fitted with the paddle attachment and beat at medium speed until it is smooth. Add the sifted confectioners’ sugar and beat again until the mixture is smooth and silky.
2. Beat in 1 of the egg yolks, followed by the salt, tequila, grated lime zest, and orange zest. Reduce the mixer speed to low and add the flour, beating just until it disappears. It is better to under beat than over beat at this point; if the flour isn’t fully incorporated, that’s ok -- just blend in whatever remaining flour needs blending with a rubber spatula.
3. Turn the dough out onto a counter, gather it into a ball, and divide it in half.
4. Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes.
5. Working on a smooth surface, form each piece of dough into a log that is about 1 to 1 1/4 inches (2.5 to 3.2 cm) thick. Get the thickness right, and the length you end up with will be fine. Wrap the logs in plastic and chill for 2 hours. (The dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month.)
6. Position the racks to divide the oven into thirds and preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
7. While the oven is preheating, work on the sugar coating: Whisk the remaining egg yolk in a small bowl until it is smooth and liquid enough to use as a glaze.
8. Spread the coating sugar on a piece of wax paper. Remove the logs of dough from the refrigerator, unwrap them, and brush them lightly with a little egg yolk. Roll the logs in the sugar, pressing the sugar gently to get it to stick if necessary, then, using a sharp slender knife, slice each log into cookies about 1/4 inch (7 mm) thick.
9. Place the cookies on the lined baking sheets, leaving about 1/2 inch (1.5 cm) space between them.
10. Bake the cookies for 12 to 14 minutes, or until they are set but not browned. (It’s fine if the yolk-brushed edges brown a smidgen.) Transfer the cookies to cooling racks to cool to room temperature.

Peppermint Crumble Bars

Ingredients

• 2 cups flour
• 1 cup butter, softened
• 1/2 cup sugar
• 2 cups white chocolate peppermint candy (like Andes peppermint bits)
• 1 - 14 oz can sweetened condensed milk

Instructions

1. Preheat oven to 350º.
2. Use a pastry cutter or a fork to cut the butter, sugar, and flour together until crumbly.
3. Press a little more than half of the crumble mixture into the bottom of a 9x13 lined baking dish.
4. In a medium saucepan over low heat, mix 1 cup of the white chocolate peppermint candy and the sweetened condensed milk until smooth. Pour over the crumb crust in the dish.
5. Sprinkle the remaining crumble and white chocolate peppermint candy evenly over top.
6. Bake for 20 minutes or until edges begin to just barely brown.
7. Let cool completely before cutting into bars.

Peppermint Crumble Bars

Ingredients

• 2 cups flour
• 1 cup butter, softened
• 1/2 cup sugar
• 2 cups white chocolate peppermint candy (like Andes peppermint bits)
• 1 - 14 oz can sweetened condensed milk

Instructions

1. Preheat oven to 350º.
2. Use a pastry cutter or a fork to cut the butter, sugar, and flour together until crumbly.
3. Press a little more than half of the crumble mixture into the bottom of a 9x13 lined baking dish.
4. In a medium saucepan over low heat, mix 1 cup of the white chocolate peppermint candy and the sweetened condensed milk until smooth. Pour over the crumb crust in the dish.
5. Sprinkle the remaining crumble and white chocolate peppermint candy evenly over top.
6. Bake for 20 minutes or until edges begin to just barely brown.
7. Let cool completely before cutting into bars.

Pecan Pie Cookies

For Cookies:
1 cup firmly packed brown sugar
3/4 cup butter, softened
1 egg
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking powder

For Filling:
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/4 cup heavy whipping cream
1 teaspoon vanilla

1. Heat oven to 350°F.
2. Combine all cookie ingredients except flour and baking powder in large bowl.
3. Beat at medium speed until creamy. Reduce speed to low; add flour and baking powder. Beat until well mixed
4. Shape dough into 1-1/4-inch balls.
5. Place 2 inches apart onto ungreased cookie sheets
6. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly
7. Combine all filling ingredients in small bowl; fill each cookie with 1 rounded tsp. filling
8. Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets

Caramel Apple Cider Cookies (revised)

ingredients

1 cup softened butter

1 cup granulated sugar

1/2 teaspoon salt

1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets (I found this in my grocery store near the hot chocolate mixes.)

2 eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

3 cups all purpose flour

1 bag Caramels bits (14 oz) (I found them at Target)

Directions

• Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)
• In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
• With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
• Beat in eggs, one at a time. Add vanilla and mix well.
• Gradually add flour mixture to butter/egg mixture. Mix until just combined.
• Add Caramel bits and mix well
• Spoon 1T  of dough on parchment covered cookie sheets 2 inches apart.
• Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.
• Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container.

Hot Chocolate Cookies

• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2/3 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 1/4 cups all-purpose flour
• 4 packages (or 1/2 cup plus 3 Tablespoons) Hot Chocolate Mix 
• 1 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1 cup miniature semi-sweet chocolate chips
• 2 cups miniature marshmallows

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mat.

In a large mixing bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs, one at a time, then blend in the vanilla.

In a separate medium bowl, whisk together the flour, hot chocolate mix, and baking soda and salt. Slowly add to the wet ingredients and mix just until combined, scraping the sides of the bowl as needed. Fold in the chocolate chips.

Drop dough balls onto the prepared cookie sheets and bake for 7 minutes. Remove the cookies from the oven. Working quickly, carefully add about 5 to 7 miniature marshmallows to the top of each cookie, and gently press. Return to the oven and bake an additional 2 to 3 minutes, or until the marshmallows start to puff. Remove from the oven and let cool on the cookie sheets for 10 minutes before removing. Transfer to a wire rack to cool completely.

White Chocolate Candy Cane Pudding Cookies

2-1/2 cups flour

1/2 tsp salt

 

1 tsp baking soda

3/4 cup butter

3/4 cups brown sugar

1/4 cup sugar

1 (3.4 oz) package Candy Cane Pudding Mix

3/4 cup yellow, white or vanilla cake mix

2 eggs

1 tsp vanilla

1 package (12 oz) white chocolate chips

1/4 to 1/2 cup crushed candy canes, on top of cookies

Preheat oven to 350. Stir together flour, salt and baking soda and set aside. In a large bowl, cream butter and sugars together. Add in pudding package and cake mix and beat until well blended. Add eggs and vanilla and mix until smooth. Add flour mixture slowly until well incorporated. Add in the entire bag of white chocolate chips and mix. Scoop out 1" balls onto a greased baking sheet. Flatten and sprinkle with candy canes before baking. Bake at 350 for 10 - 12 minutes.

Candy Cane Meltaways

3/4 cup unsalted butter, room temperature
1/2 cup sugar
1 tsp vanilla
2 cups all-purpose flour
1/2 tsp salt
3/4 cup peppermint crunch chips
1/2 cup powdered sugar
1/4 cup crushed candy canes

Preheat oven to 325F.

Cream butter, sugar and vanilla together, about 3 minutes.
Add flour, salt and candy canes. Mix well.
Roll into balls about the size of a walnut.
Bake about 20 minutes, but do NOT brown.
Mix powdered sugar and 1/4 candy canes together.
Roll cookies into powdered sugar mixture when slightly cool.

Make 3 dozen.

Everthing but the.... Cookies!

Ingredients

• 1/2 c butter
• 1/2 c shortening
• 1 c brown sugar
• 1/2 c sugar
• 1/2 tsp baking soda
• 2 eggs
• 1 tsp vanilla
• 2 1/2 c flour
• 1/4 c cocoa powder
• 1/2 c white chocolate chunks (I just chopped up Hershey Bars, but you could also use chocolate chips)
• 1/2 c chocolate covered almonds
• 1/2 c heath bits
• 1/2 c reese’s peanut butter cups (minis)

Instructions

1. Using a paddle attachment in a stand mixer, mix together the butter, shortening, brown sugar, sugar, baking soda, eggs, vanilla, and flour.
2. Add in the white chocolate chunks, chocolate covered almonds, peanut butter cups, and heath bits.
3. Scrape half the dough into a medium bowl and set aside.
4. Add the cocoa powder to the dough left in the stand mixer bowl and mix well.
5. Fill a cookie scoop halfway with the chocolate dough and halfway with the vanilla dough (the doughs will mix some, which is fine) and release the dough onto a parchment lined cookie sheet.
6. Bake at 375º for 9 minutes. Let cool on the pan.

- See more at: http://www.somethingswanky.com/everything-but-cookies/#sthash.FVb2q0g8.dpuf

Potato Chip Cookies

Ingredients

2 cups (4 sticks) butter, softened

1 cup granulated sugar

3 ¼ cup all purpose flour

1 teaspoon vanilla extract

1 ½ cups coarsely crushed potato chips

Directions

Preheat oven to 300 degrees

In a large bowl cream the butter and sugar. Add the vanilla and then the flour, mixing until well blended. Stir in the potato chips and mix well.

 

Drop by rounded teaspoons 2 inches apart on a cookie sheet. (No need to grease it, but I used parchment, I always use parchment). Using a fork flatten each cookie a little. Bake 20 – 22 minutes or until light golden brown around the edges. Let stand 5 minutes then remove to wire rack to cool completely.

Lemon & Rosemary Shortbread Cookies

Ingredients

• 1 cup butter, softened
• 1/2 cup sugar
• 3 tablespoons lemon juice
• 1 teaspoon grated lemon peel
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 4-1/2 teaspoons minced fresh rosemary
• 1/4 teaspoon salt

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the lemon juice, peel and vanilla. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well.
• Shape into two 12-in. rolls; wrap each in plastic wrap. Freeze for 30 minutes or until firm. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container. Yield: 8 dozen.

Candy Cane Kiss Cookies

Ingredients:

1 1/2 cups powdered sugar
1 1/4 cups butter, at room temperature
1 teaspoon peppermint extract, optional
1 teaspoon vanilla extract
1 large egg
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Candy Cane flavored Hershey's Kisses, finely chopped
granulated sugar
additional, unwrapped Candy Cane Kisses- about 30

Directions:

1. Preheat oven to 350°F. Make room in either refrigerator or freezer for your cookie sheet.
2. In large mixer bowl, combine powdered sugar, butter, extracts and egg. Beat at medium speed, scraping bowl often until creamy (2-3 minutes). In a separate bowl, whisk together flour, baking powder and salt. Add to wet mixture and beat, scraping bowl often until well blended (1-2 minutes). The mixture will be a bit crumbly. Stir in chopped Kisses.
3. Shape dough into 3/4-inch to 1-inch balls; roll in granulated sugar. Place 1-inch apart on cookie sheet. Bake for 10-12 minutes or until set. As soon as they come out of the oven, press a Candy Cane Kiss in the center of each cookie. They'll crack a little around the edges, so just use your fingers to kind of hold the cookie together while you set the kiss inside. Put cookie sheet (with cookies) immediately into the freezer (preferred) or refrigerator so that the Kisses will set quickly. As soon as you press them into the cookie, they will begin to soften... so if you can get them into the freezer then they will keep their Kiss shape.
4. Store in a covered container- at room temperature for up to a week. In the freezer they should be ok for a couple of weeks.

Reese's Peanut Butter Temptations

About 40 (13-oz. pkg.) REESE'S Peanut Butter Cups Miniatures or 12 (0.8 oz. each) REESE'S Peanut Butter Cups, quartered

1/2 cup (1 stick) butter , softened

1/2 cupgranulated sugar

1/2 cup packed light brown sugar

1/2 cup Creamy Peanut Butter

1 egg

1/2 teaspoonvanilla extract

1-1/2 cupsall-purpose flour

3/4 teaspoonbaking soda

1/2 teaspoonsalt

Directions

1. 1 Heat oven to 375°F. Remove wrappers from candies. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups.
2. 2 Beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until light and fluffy in large bowl. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Shape dough into 1-inch balls; place one in each prepared muffin cup. Do not flatten.
3. 3 Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup or piece onto each cookie. Cool completely in muffin pan. About 3-1/2 dozen cookies.

Pumpkin Spice Kiss Cookies

Pumpkin Spice Kiss Cookies
1 1/2 packages Hershey’s Pumpkin Spice Kisses
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup butter, softened
1 cup white sugar
1/2 cup packed light brown sugar
1 1/4 cups canned pumpkin puree
1 egg
1 1/2 teaspoons vanilla extract

Preheat the oven to 350 degrees F.

Line a couple of baking sheets with parchment paper. Set aside.

Unwrap the Pumpkin Spice Kisses. (about 65 of them) Place them in the freezer for at least 30 minutes. This is important because the Pumpkin Spice Kisses melt much faster than the regular Kisses.

Sift together the flour, baking powder, baking soda, kosher salt, cinnamon, ginger, nutmeg and allspice. Set aside.

In a bowl of a stand mixer with the paddle attachment, mix together the butter, sugar and light brown sugar on medium high speed for 4 minutes until light and fluffy.

Add in the egg and mix to combine.

Then add in the vanilla extract and the pumpkin. Mix on medium speed for a couple of minutes.
Slowly add in the dry ingredients on low speed. Mix until it’s almost combined.
Take a spatula and fold the ingredients together.

Using a Tablespoon, scoop the cookie dough. Then use a spoon to scoop the dough out of the Tablespoon. The cookie dough will be sticky so don’t worry. Place the cookie dough balls onto the baking sheets lined with parchment paper.

Bake at 350 degrees F for 12 minutes.

Once the cookies come out of the oven, press a Pumpkin Spice Kiss in the middle of each cookie.
Immediately (and carefully!) remove the cookies from the baking sheet with a spatula and cool them on a cooling rack.

Peanut butter Marshmallow Cookies

Ingredients:
1 C. Sugar
1 C. Brown Sugar
1 C. Butter
1 C. Creamy Peanut Butter
2 Eggs
1 tsp. Vanilla
3 C. Flour
1 tsp. Baking Soda
1 tsp. Salt
3 oz. canister Kraft Marshmallow Bits

Preparation:
Preheat oven to 350 degrees. In a bowl, combine the flour, baking soda, and salt. Set aside. In a separate bowl, combine sugar, brown sugar, butter and peanut butter and mix until fluffy. Add in eggs and vanilla and mix well. Slowly add in flour mixture until all ingredients are fully combined. Stir in marshmallow bits. Drop the dough by rounded teaspoonfuls onto a baking sheet. Press the dough down with a fork making a criss cross design. Bake for 10-12 minutes. Let cool and enjoy!

Mango Cookies

3 cups of flour

1 cup of mango puree **

2/3 cup of sugar

1/2 cup of butter

1 egg

1 tsp baking soda

1 tsp baking powder

1 tsp of vanilla

1/8 tsp salt

1/4 tsp cloves

1/2 tsp cinnamon

1/2 tsp ginger

**My cookies weren’t too heavy on the mango flavor. I think next time, I’d either double up on the mango puree or I’d add chunks of mango to the cookies.

DIRECTIONS: Pre-heat your oven to 350. Mix all the ingredients together. Using a medium scoop, put about 1.5″ between the cookies (or a perfect 12 per sheet).

Before you put in the oven, gently press the cookie down with a flat bottom (I like to use the bottom of a drinking glass). When you press down, do it quickly and put sugar at the bottom so then when you press down on the cookie, the sugar stays on.

These are going to be thicker/fluffier cookies. If you prefer thinner ones, use only 1/2 tsp of baking powder.

This makes about 40 medium sized cookies.

Chocolate Chip Cheese Cake Cookies

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/8 teaspoon baking soda

10 tablespoons butter (1 stick plus 2 tablespoons)

1 cup sugar

1 egg

3 ounces cream cheese

1 teaspoon vanilla

12 ounces chocolate chips

Preheat oven to 375.
Combine dry ingredients (flour through soda) in a bowl and set aside. In mixer, blend butter, sugar, egg, cream cheese, and vanilla. Slowly add the dry ingredients, mixing with each addition, until all are incorporated. Stir in the chocolate chips.
Grease a cookie sheet. Drop dough by the spoonful onto sheet, at least 1 inch apart.
Bake 10 to 12 minutes or until golden brown around edges.
Note: Dough can be refrigerated until firm, then rolled into a log and frozen (in air-tight freezer bag) for up to 1 month. When ready to bake, let thaw 30 minutes to 1 hour (until soft enough to slice); slice in 3/4″ wide disks and bake.

Peanut Butter, Banana and Honey Cookies

Ingredients:

1 ¼ cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
4 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/3 cup smooth peanut butter
1 tablespoon honey
1 teaspoon vanilla extract
1 large egg
1 large ripe banana, mashed (about 1 cup)
2 cups old fashioned oats
Peanut Butter Honey Glaze:
3 tablespoons smooth peanut butter
1/2 cup powdered sugar
2 tablespoons milk
1 tablespoon honey

Directions:

1. Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
2. In the bowl of a stand mixer, combine butter and sugars, mix until smooth. Add peanut butter, honey, vanilla extract, and egg. Combine until smooth. Next, add the banana and mix until combined.
3. Slowly add in flour mixture until just combined. Stir in the oats.
4. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats. Bake at 350 degrees F for 12-15 minutes or until golden. Remove cookies from pans; cool completely on wire racks.
5. To make the glaze-combine peanut butter, powdered sugar, milk, and honey in a small bowl. Whisk until smooth. If it is too thick or thin, adjust by adding more milk or powdered sugar. Drizzle glaze over cooled cookies.

Peanut Butter Banana Oatmeal Cookies

1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
1/2 cup sugar
2 tbsp butter, room temperature
1 large egg
1/2 cup peanut butter
1/4 cup mashed banana (from 1 sm/med)
1 1/2 cups quick-cooking rolled oats (not instant)
(I doubled the recipe and added a bag of chocolate & peanut butter chips!)

Preheat oven to 350F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together sugars and butter. Beat in egg until smooth, then mix in the peanut butter and mashed banana. Working by hand or with a mixer on low speed, blend dry ingredients into the peanut butter mixture. Stir in the oats.

Shape dough into tablespoons and place on baking sheet, flattening each slightly with your fingers.
Bake for 10-12 minutes, until cookies just begin to turn golden around the edges.
Cool on a wire rack.