Nutella No Bake Cookies

1/2 cup butter

1/2 cup milk

1 3/4 cup sugar

4 Tbsp cocoa

2 tsp vanilla

1/2 cup Nutella 

3 cups Old Fashioned Oats

Melt the butter and milk in a large saucepan.  Add the sugar and cocoa the bring to a boil.  Take off the heat. Add the vanilla,  Nutella and oats. Mix well.  Scoop into cookies using a cookie scoop and place onto a foil lined sheet. Allow to harden a bit and Serve.

Recipe:  six sister stuff

 

Pumpkin Cookies

 1 spice cake mix box

1 can pumpkin

2 cups chocolate chips

Mix all ingredients in a bowl.  Use a cookie scoop to put on a baking sheet.  Save some chocolate chip to put on top of each cookie before baking .  Bake in a 350 degree oven for 8-10 minutes.

Recipe:  six sister stuff

Nikki's Sugar Cookies

 1 cup butter shortening

2 cups sugar

3 eggs

1 cup sour cream

1 tsp baking soda

1 tsp baking powder

1 tsp vanilla

1/4 tsp salt

 

Mix ingredients.  Add enough flour to make a soft dough (not too much!) Refridgerate 1 hour and bake at 350 degrees for 5-8 minutes. Yum!

 

Sugar Cookie Frosting

 3/4 bag powdered sugar

1 cap almond flavor

1 cap coconut flavor

milk

Crisco or butter

food coloring of choice 

Mix sugar and enough milk to make spreadable.  Add large spoonful of Crisco and flavorings.

Recipe: Whiting family

Cut -Out Sugar Cookies

 Serving:  24-26 (2 1/2 inch) cookies   Prep: 30 minutes   Bake:  10 minutes  Total:  40 minutes

1 cup unsalted butter (chilled and cubed)

1 cup granulated sugar

1 egg

2 tsp vanilla extract

1 1/2 tsp baking powder

1/2 tsp salt

3 cups all-purpose flour

1.  Preheat oven to 350 degrees.  Line two baking pans with parchment paper and set aside.

2.  Using an electric mixer on medium sppeen, beat the butter and sugar together util light and fluffy, about 2 inutes.

3.  Add the egg, vanilla, baking powder, and salt, and mix until combined and smooth, scraping the sides of the bowl as needed.

4.  Reduce the mixer speed to low and gradually add the flour, only mixing until the dough just comes together.  Give it a final mix with a rubber spatula folding and pressing it together, to ensure all of the flour is mixed in.

5.  Separate the dough in half and work with one piece at a time, roll the dough 1/4-inch thick.  Cut out shapes as desired and place them on the prepared baking sheets, leaving at least 1 inch of space between cookies.

6.  Bake until the cookies ook set and are slightly firm to the towch but still pale, about 10 to 12 minute.

7.  Cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.

Salted Peanut Butter Cookies

1 3/4 cups packed light brown sugar

2 large egg, at room temperature

1/2 tsp vanilla extract

1 3/4 cups smooth peanut butter, Skippy brand

coarse-grained sea salt, to finish

1.  Preheat the oven to 350 degrees.  Line a rimmed sheet pan with parchment paper.

2.  In a medium bowl, vigorously whisk together the light brown sugar and eggs until incorporated.  Whisk in the vanilla extract.  Add the peanut butter and mix with a spatula until smooth and completely incorporated, and until no ribbons of peanut butter can be seen.  You know the dough is ready when it has the consistency of Play-Doh.

3.  Using a scoop or a spoon, form the dough into 12 approximately 2-inch balls and place them on the prepared rimmed sheet pan.  For smaller cookies, use a heaping tablespoon.

4.  Sprinkle the dough balls lightly with coarse-grained sea salt just before baking.  Bake for 20 to 22 minutes, turning the rimmed sheet pan once halfway through baking (for smaller cookies, bake for 16 to 18 minutes), When finished, the cookies will be lightly golden and cracked on top.  Let cool completely before serving.

5.  You can bake these cookies as soon as the dough is prepared, but they will retain their shape better if you freeze them for 15 minutes before baking.

Chocolate Chip Cookie Bars

1 1/2 cups softened salted butter (3 sticks)
1 cup plus 2 Tbsp granulated sugar
1 cup plus 2 Tbsp brown sugar
3 large eggs
1/2 Tbsp vanilla
3 1/3 cups flour
1/2 Tbsp baking soda
1 tsp salt
3 cups chocolate chips
1 1/2 cups chopped nuts (optional)

1.  Prepare a 17x12 inch cookie sheet by spraying with cooking spray.  Preheat oven to 375 degrees.
2.  Beat butter adn sugar with an electric mixer until creamy and fluffy.
3.  Add eggs, one at a time, beating in between, then add vanilla, the flour, salt, and baking soda, mixing well.  Batter will feel more wet than a standard cookie dough.
4.  Gently fold in the chocolate chips  (and nuts if using).
5.  Spread batter into prepared pan.  Bake for 17-18 minutes or until golden brown.  These are easier to cut while warm.

Healthier Chocolate No-Bake Cookies

1 cup natural peanut or almond butter
1/2 cup coconut oil
1/2 cup honey
2 tsp vanilla extract
1/2 to 1 cup bittersweet chocolate chips
2 1/2 cups quick cooking or old-fashioned oats
3 Tbsp cocoa powder
1 cup coarsely chopped almonds (toasted is optional but awesome)

1.  In a medium saucepan, melt the peanut or almond butter ad coconut oil over medium heat, stirring constantly, until melted and smooth.  Off the heat, stir in the honey and vanilla until combined.

2.  Immediately stir in the chocolate chips until melted (if the mixture is too cool to melt them completely, return the saucepan to low heat to help it along without bringing it to a simmer).

3.  Add the oats, cocoa powder and almonds and stir until well- combined.

4.  Drop by heaping spoonfuls onto parchment-lined baking sheets.  Refrigerate until set.

5.  The cookies will keep in a tupperware-type container  (layered between sheets of wax paper or parchment) in the refrigerator for a week or more. 

Cowboy Cookies

1 cup salted butter, softened

¾ cup brown sugar

½ cup sugar

3 lg eggs

2 tsp vanilla extract

2 ¾ cups flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1 cup quick instant oats

2 cups semisweet chocolate chips

¾ cup shopped pecans

¾ cup unsweetened coconut flakes

Preheat oven to 400 degrees. Combine together, Creaming the butter and sugar first. Form into a ball using a 1/3 cup container. Makes 12 large and 24 small. Bake at 400 degrees large for 12-14 minutes and small for 8-10 minutes. (I prefer the large cookies)

Lemon Cookies

Lemon Cookies

2 sticks room temp butter

2 cups sugar

2 eggs

zest of 90% of a lemon (save the other 10% of the zest for ganache frosting)

2 Tbsp fresh lemon juice

2 tsp baking soda

½ tsp salt

3 cups flour (up to ¼ cup more if your dough is feeling a little wet or if you do a test cookie that comes out a little flat)

1. Preheat oven to 350 degrees.
2. Combine butter and sugar. Beat together on high speed for a minute or so either with a hand held mixer or with a stand mixer.
3. Add the eggs, lemon juice and lemon zest. Beat together for another two solid minutes.
4. Then in a bowl, combine the flour, salt and baking soda lightly whisk or mix with a fork just so there are no clumps of baking soda. Add the flour mixture to the wet mixture and mix until just combined.
5. With a ¼ cup measuring cup, measure out the cookies and roll into smooth balls.
6. Bake at 350 for about 12 minutes or until the bottoms start to golden and the tops start to crinkle.

White Chocolate Ganache frosting:

½ cup heavy whipping cream

1 cup white chocolate chips

10% of the zest from that same lemon

1 tsp fresh lemon juice

1. While the cookies are in the oven, make the whole chocolate ganache frosting by heating 1/2 cup of heavy cream in a small pot over the stove just until the sides start to slightly bubble. (Don't overcook the cream or it will curdly)

2. Pour the very warm cream over the 1 cup of white chocolate chips and let sit for about 10 minutes until all white chips have melted. Stir together until no lumps appear.

3. Let ganache cool to room temp for about 15-30 minutes.

4. Add the remaining lemon zest and about 1 teaspoon of lemon juice. Mix will.

5. Frost cooled cookies with cooled ganache Enjoy!

Lemon Cream Cheese Cookies

For Cookies:

2 cups all-purpose flour

1 tsp baking powder

4 oz salted butter, softened

4 oz cream cheese, room temperature

1 ¼ cups granulated sugar

1 large egg

1 Tbsp lemon zest

2 Tbsp lemon juice

½ tsp lemon extract

For the Icing:

1 ½ cups confectioner's sugar

3 Tbsp fresh lemon juice

2 to 3 tsp lemon zest

1. Preheat the oven to 350 degrees. Line baking sheets with parchment paper.

2. Combine the flour with the baking powder. Set aside.
3. In a large mixing bowl with electric mixer beat the butter and cream cheese until light, about 1 minute. Add the sugar and beat for about 3 minutes, until light and fluffy. Beat in the egg and 1 Tbsp lemon zest. Stir in the flour, lemon juice, and lemon extract. Beat until well blended.
4. Drop the cookie dough onto the prepared baking sheets with a small cookie scoop or tablespoon. With the bottom of a glass coated with sugar, flatten each cookie mound just slightly.
5. Bake for 10 to 12 minutes, until bottoms area lightly browned.
6. Cool slightly on racks and drizzle each cookie with a scant teaspoon of lemon icing.

Make the Icing:

In a bowl, combine confectioners sugar, lemon juice, and lemon zest. Stir until well blended

Chewy Chocolate Chip Cookies

2 cups flour

½ tsp baking soda

½ tsp salt

¾ cup unsalted butter (melted)

1 cup packed brown sugar

½ cup sugar

1 Tbsp vanilla

1 egg

1 egg yolk

2 cups semi-sweet chocolate chips

1. Preheat the oven to 325 degrees. Lightly grease cookie sheets or line with parchment paper or a silicone baking liner.
2. In a large bowl, sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together melted butter, brown sugar and white sugar until well blended.
4. Beat in vanilla, egg and egg yolk until light and creamy.
5. Mix in the sifted ingredients until just blended. Gently fold in the chocolate chips by hand using a wooden spoon.
6. Drop cookie dough ¼ cup (yes, these are big cookies) at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. They should be taller then wider. Shape them taller before baking.
7. Bake for 10 to 14 minutes in the preheated oven, or until the edges are just starting to turn a golden brown.
8. Cool on baking sheets for a few minutes before transferring to wire rack to cool completely.

Note: Can make smaller cookies just bake for 7-9 minutes.

Banana Oatmeal Breakfast Cookies

2 bananas, mashed up with a fork

1 cup quick oats

½ cup rolled oats

1/3 to ½ cup chocolate chips

Mix well. Form cookies, 1 Tbsp and flatten into cookie shape. Bake 12-15 minutes at 350 degrees. Store in the fridge

Peanut Butter Cookies

(only 5 ingredients)

1 cup creamy peanut buttermilk

1/2 cup granulated sugar

½ cup brown sugar

1 large egg

1 tsp vanilla extract

1. Preheat oven to 350 degrees. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
2. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the peanut butter, white sugar, and brown sugar together on high until creamy and smooth, 2-3 minutes. Add the egg and vanilla and mix until combined.
3. Using a heaping tablespoon, spoon the dough and roll into 1 ¼ inch balls. Place on prepared cookie sheet and place approximately 2-3 inches apart. Use a fork to press the cookies down, creating a cross-hatch pattern.
4. Bake in the preheated oven for about 8 minutes.
5. Allow cookies to finish cooling completely on baking sheet before removing. Store in an airtight container.

Santa Sugar Cookies

Serves: 40 Prep Time: 50 minutes Cook Time: 9 minutes

Cookies:

1 cup butter (softened)

1 ¼ cups sugar

2 eggs

1 tsp baking powder

1 ½ tsp vanilla

1 tsp baking soda

½ tsp salt

½ sour cream

4 cups flour

Frosting:

1/2 cup butter (softened)

3 Tbsp shortening

1 tsp vanilla

2 ½ – 3 cups powdered sugar (depending on how thick you like it)

1 Tbsp milk

Santa Decorations:

½ cup red sugar crystals (for hat)

½ cup chocolate chips (eyes)

48 cinnamon red hots candies (nose)

48 mini marshmallows (for hat)

1 cup shredded coconut (beard)

Cookies:

1. Mix butter, sugar, and eggs until well blended.
2. Add baking powder, vanilla, baking soda, salt, and sour cream and stir well.
3. Add flour and gently combine. If too sticky, add just a little more flour and refrigerate for about 30 minutes.
4. Roll out dough on a floured surface and cut with a circle cookie cutter ( I used a 2 ¾ – 3 inch diameter circle cookie cutter).
5. Bake at 350 degrees for about 9 minutes (you don't want to overcook them!)

Frosting:

6. Combine all ingredients and mix well. If it's too thin, add more powdered sugar and if it's too thick, add a little more milk.

Assembly Instructions:

7. Frost the cookie and immediately after add the sprinkles to the top third of the cookie with red sugar crystals (we held the edge of a little bowl to cover the rest of the cookie while we sprinkled the crystals on and it gave the hat a rounded edge).
8. Next, sprinkle the bottom third of the cookie with coconut (and come a little up each edge too meet the hat to make Santa's beard. If your frosting dried quickly, you can put a drop of water on your finger and spread it on the frosting- the coconut should stick perfectly after that.
9. Place a marshmallow on the end of the hat, the chocolate ships for the eyes, and the red hot for Santa's nose.

Hot Cocoa Cookies

Prep time: 4 hours 15 minutes Cook time: 10 minutes

For the cookies:

½ cup unsalted sweet cream butter

1 ½ cup semi-sweet chocolate

1 ½ cup flour

¼ cup cocoa powder

1 ½ tsp baking powder

¼ tsp salt

1 ¼ cup brown sugar

3 large eggs

1 ½ tsp vanilla extract

12 large marshmallows, cut in half

For the chocolate icing:

2 cup powdered sugar

4 tbsp unsalted sweet cream butter, melted

¼ cocoa powder

¼ cup hot water

½ tsp vanilla extract

Christmas sprinkles

For the cookies:

1. In a double boiler, melt the butter and chocolate, stirring frequently. Once melted, set aside to cool.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
3. In a standing mixer, beat the sugar, eggs and vanilla on low speed until combined.
4. Add the cooled chocolate and mix until combined
5. Gradually add in the flour ingredients and mix until combined.
6. Scoop the dough (will be brownie like texture) into a bowl and cover with foil and place into the fridge for 4 hours.
7. Preheat oven to 325 degrees and line a cookie sheet with parchment paper.
8. Using a small ice cream scoop, scoop some batter into your hands and roll into a ball
9. Place cookies about 2 inches apart
10. Bake the cookies for about 10 minutes
11. While cookies are baking , cut the marshmallows in half
12. Once cookies are baked, place a marshmallow into the center of the cookies and lightly press down
13. Place cookies back into the oven for another 2-3 minutes
14. Place a wire rack over another cookie sheet to allow the icing to drip off
15. Once cookies are done baking let cool for a few minutes before transferring to a wire rack while you make the icing
    For the icing:
    1. Combine all ingredients into a large mixing bowl and mix until combined
    2. If the icing is still to thick, add about 3 tbsp of hot water to it to thin it out
    3. Using a spoon, spoon some icing onto the marshmallow on the cookie
    4. Repeat step number 3 onto a few more cookies
    5. Sprinkle a little bit of sprinkles onto the cookies
    6. Repeat the last two steps onto the remaining cookies. Remember to only put icing onto a few cookies at a time because the icing will dry fast.
    7. Once all the cookies have icing and sprinkles ENJOY!

Lemon Crinkle Cookies

1/2 cup butter, softened
1 cup sugar
1/2 tsp. vanilla extract
1 egg
1 tsp. lemon zest
1 tbsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. baking powder
1/8 tsp. baking soda
1 1/2 cups all- purpose flour
1/2 cup powdered sugar

Preheat oven to 350 degrees.  Cream butter and sugar together until light and fluffy.  Mix in vanilla, egg, lemon zest and juice.  Stir in all dry ingredients slowly until just combined, excluding the powdered sugar.  Pour powdered sugar in a bowl.  Roll a heaping teaspoon of dough into a ball and roll in powdered sugar.  Place on baking sheet and bake 7-10 minutes or until bottoms begin to barely brown an cookies look matte rather than shiny.  Remove from oven and cool about 3 minutes on cookie sheet before transferring to cooling rack.

Recipe from Marlene Street Sweets

Pumpkin Chocolate Chip Cookies

1 Spice Cake mix

1 15 oz can pumpkin

1 C chocolate chips

Preheat oven to 375

 Mix ingredients together and drop by teaspoonfuls onto ungreased cookie sheet.

 Bake 8-10 minutes.

Classic Peanut Butter Cookies

1 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup peanut butter
1 egg
1 tsp. vanilla
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Sugar

Heat oven to 375 degrees.  Combine brown sugar, butter and peanut butter in large bowl.  Beat on medium speed until well mixed.  Add egg and vanilla; continue beating until well mixed.  Reduce speed to low; add flour, baking powder, baking soda and salt.  Beat until well mixed.  Shape dough into 1-inch balls; roll in sugar.  Place 2 inches apart onto ungreased cookie sheet; flatten balls in criss-cross patern with fork dipped in sugar.  Bake for 8 to 10 minutes or until edges are lightly browned. 

Makes four dozen cookies

Dad's Favorite Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
3/4 cup butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs, slightly beaten
1 tsp. vanilla extract
2 cups semisweet chocolate chips

Preheat oven to 350 degrees.  Combine flour, baking soda and salt in medium bowl; set aside.  Beat butter sugar and brown sugar until combined.  Add eggs and vanilla, beat until well blended.  Add flour mixture, mix until just combined.  Stir in chocolate chips.  Drop cookie dough by rounded tablespoons onto ungreased cookie sheet about 1 1/2 inch apart.  Bake 8 to 9 minutes or until edges are crisp but center are still soft.  Let stand 2 minutes on cookie sheet before removing and cooling completely on wire racks.

Chocolate Chip Pudding Cookies

1 cup butter, softened
3/4 cup brown sugar
1/4 cup white sugar
1 small pkg. instant vanilla pudding mix
2 eggs
1 tsp. vanilla extract
2 1/4 cups all-purpose flour
1 tsp. baking soda
1 pkg. (12 oz.) milk chocolate chips

Preheat oven to 375 degrees.  Beat butter, both sugars, pudding mix, eggs and vanilla in a large bowl.  Beat until creamy and fluffy.  Then slowly mix in flour and baking soda.  Stir in chocolate chips.  Drop by tablespoonfuls onto an ungreased cookie sheet.  Bake for ONLY 9-10 minutes.  Remove from oven and let cool about 10 minutes before eating.

Yields 36 cookies
Recipe from Beth Davis