Peanut Butter Cookies

peanut butter cookies:

1 C. sugar
1 C. brown sugar
1 C. butter flavored shortening
1 C. creamy peanut butter
2 eggs
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 1/2 C. flour

1. preheat oven to 375 degrees.
2. Mix sugars, shortening, PB and eggs.
3. Add all dry ingredients adding flour last.
4. Shape dough, roll in sugar, press criss-cross with fork, Bake for 11-12 minutes.

Chocolate Chip Whoopies w Marshmallow Filling

I knew these would be a HIT with my kiddos & I couldn't resist the cuteness of them, so we whipped up a batch. Can't hurt to feed them treats the day before Mother's Day right? Personally I loved the cookies alone, minus the marshmallow filling....super soft & delicious. Obviously my kids devoured the filling. We had 3 extra kids over here playing all day today so each & every child was drooling until the cookies were ready to eat & then I had 7 happy kids sitting at the bar licking, biting, mmmm-ing and smiling.

chocolate chip whoopies:

4 T. unsalted butter at room temp.
4 T. shortening
1/2 C. brown sugar
1/2 C. sugar
2 large eggs
1/2 C. buttermilk
2 T. milk
1 tsp. baking soda
1 tsp. white vinegar
1/2 tsp. vanilla extract
1/2 tsp. salt
1 1/2 tsp. baking powder
2 1/4 C. flour
1 C. mini chocolate chips

1. Preheat oven to 350 degrees.
2. Beat together the butter, shortening, sugars until light and creamy.
3. Add the eggs & buttermilk, blend.
4. Add milk, baking soda, vinegar, vanilla in and blend, then add baking powder, salt & flour.
5. Stir in chocolate chips.
6. Drop by spoonfuls onto cookie sheet approx 2 inches apart. Bake for approx 11 minutes or until they begin to brown. Remove from oven let cool for 3 minutes then remove from cookie sheet onto cooling rack to cool completely.

*Makes approx 18 whoopie pies (36 cookies).

marshmallow filling:

1 1/2 C. Marshmallow creme
1 1/4 C. shortening
1 C. powdered sugar
1 T. vanilla

1. Beat marshmallow creme & shortening until smooth and fluffy.
2. Add vanilla & powdered sugar and blend until fluffy.
3. Spoon onto flat side of cookie and top with another cookie.
4. Roll the edges in sprinkles if desired.

Lemon Poppy Seed Sugar Cookies

If this recipe doesn't scream spring time, you must not have tasted one (or 3)! Light, fluffy with a hint of lemon, drizzled with a delicious glaze, ALL of my kids LOVED them!

lemon poppy seed sugar cookies:

2 C. flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1 T. poppy seeds
1/2 C. butter softened
1/2 C. brown sugar
1/2 C. sugar
1 egg
1/4 C. buttermilk
1/2 tsp. vanilla
zest of 1 lemon

1. Preheat oven to 375 degrees. Cream butter & sugars together until light and fluffy. Add in the egg, vanilla & zest of lemon. Mix well.

2. Add in dry ingredients along with buttermilk. Mix well.

3. Drop onto greased or lined cookie sheet. Bake 10-12 mins or until edges are set. the cookies will be puffy and light in color. Remove from oven and allow to cool.

glaze:

1 C. powdered sugar
1/4 tsp. vanillla
2 T. milk
1/2-1 tsp. lemon juice (optional)

1. Whisk until desired consistency is reached. With parchment or wax paper underneath wire rack, drizzle glaze over cookies with a wisk. Allow to set up before stacking or storing.

*Makes approx. 3 dozen cookies

Homemade Oreos

These cookies are the most moist, delicious, soft, cream cheesy dream I can imagine right now! A friend who has a birthday tomorrow, has never had the pleasure of tasting these little jewels so I knew I must whip up a batch in his honor! Seriously something might be wrong with you if you aren't salivating at the thought of these puppies! Sigh.......................

homemade oreos:

1 box devil's food cake mix
2 eggs
1/2 C. oil (or butter flavored shortening)

1. Heat oven to 350 degrees. Blend together, roll dough into balls a little bit bigger than a quarter in size. Bake for 10-11 minutes, remove cookies from oven and allow to cool completely.

cream cheese frosting:

1/2 C. butter softened
1-8 oz. pkg of cream cheese
3-4 C. powdered sugar
1 tsp. vanilla

1. Cream butter & cream cheese together well. Add vanilla & powdered sugar until desired consistency is reached.

2. Place big dollop of frosting in middle of the bottom of one cookie, place a similar sized cookie bottom to frosting and gently press until frosting reaches edges. Allow to set up before storing.

*Makes approx. 2 dozen sandwiched oreos

Strawberry & Lemon Cake Cookies

I got this recipe from my Mom & last week over Spring Break, my kids wanted some cookies & I knew these would be the perfect, quick cookies to make! They are really moist & "Springy"!

strawberry (or lemon) cookies:

1 box strawberry (or lemon) cake mix
1/2 C. shortening
2 eggs

Mix together and roll into balls. Bake 375 degrees for 11-12 minutes.

cream cheese frosting:

4 oz. cream cheese
2 TB. margarine
2 C. powdered sugar

Cream together & frost cooled cookies.

I was in a hurry, so I just used a can of frosting this time. Enjoy!

Almond Chocolate Chip Cookies

I found this recipe online & boy oh boy is it delicious!!! I've never baked with Almond Paste before & have never even seen it before so I started calling around. Walmart said they didn't carry it, Target said they didn't carry it & then World Market claimed they did. So I went to World Market & purchased this:
I was suspicious that it was Marzipan not Almond Paste, but they asked me if I was baking with it & when I replied yes, they said this was the right stuff, so I bought it. I made the cookies with it and they were REALLY GOOD! The only problem was they all weren't the prettiest cookies, mostly flat & gooey, some were a little bit more puffy, but we decided they tasted like Paradise Bakery chocolate chip cookies & were satisfied with the results! Then the next time I was at Target I just mozied down the baking aisle & lo & behold, there was the PURE Almond Paste that they swore they didn't carry! Grrrrr. Anywho, we bought it and made the same recipe again with the pure Almond Paste to see the difference.

(approx $4 a tube which would make 2 batches)

We think you can taste the almond flavoring a little bit more in the 2nd batch more and the cookies were a little bit more fluffy vs. flat. My kids said that they LOVED both batches so this recipe will definitely be in rotation often when we make cookies!

almond chocolate chip chip cookies:

2 sticks softened butter

3/4 C. sugar

3/4 C. brown sugar

3 oz. Odense Pure Almond Paste (I just cut the pkg in half)

2 eggs

1 TB. vanilla

2 & 1/2-3 C. flour

1 tsp. baking soda

1/2 tsp. salt

12 oz. bag of milk chocolate chips

3/4 C. chopped almonds (optional)

1. Beat butter & sugars until light & fluffy.

2. Add the almond paste in small pieces/pinches until well mixed in.

3. Add eggs & vanilla until well combined.

4. Add in baking soda, salt & chocolate chips, mix.

5. Add in flour (dough is sticky).

6. Scoop onto cookie sheet lined with parchment paper (optional), bake 350 degrees for 11-12 minutes or until golden. Let cool then dig in!

If these aren't a festival of flavor to your taste buds, you may want to have your taste buds checked out!

Peanut Butter Cookies

If you're a peanut butter lover like me, these are dangerous. Now that you've been warned, throw caution to the wind, pull out your mixer & whip these puppies up!

peanut butter cookies:

1 C. sugar
1 C. brown sugar
1 C. butter flavored shortening
1 C. creamy peanut butter
2 eggs
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2-2 1/2 C. flour
1/2 bag peanut butter chips (optional)

1. Mix & drop in balls onto cookie sheet.
2. Make waffle pattern on top of cookies with fork.
3. Bake 375 degrees for 9-11 minutes or until lightly browned.

Good Ol' Chocolate Chip Cookies

This chocolate chip cookie recipe is one from my Great Grandma Hancock. It's the one we used growing up & I still make when we need a good 'go to' cookie recipe or I'm craving some delicious cookie dough.....seriously. I gave Scott some cookie options tonight & these are the ones he wanted. Enjoy!

chocolate chip cookies:

1 1/2 C. sugar
1 1/2 C. brown sugar
1 1/2 C. butter flavored shortening
3 eggs
1 1/2 tsp. vanilla
1 1/2 tsp. baking soda
1/2 tsp. salt
3 1/2-4 C. flour
1/2-1 bag chocolate chips

1. Mix sugars, shortening & eggs well.
2. Add remaining ingredients & blend well.
3. Spoon onto cookie sheets & Bake 350 degrees for 8-10 mins or until light brown on top.

Peanut Butter Chocolate Chip Cookies

These cookies have chocolate chips AND peanut butter chips in them! Wowee-zowee! Did I mention real butter? What I failed to mention that? Well, they do. I gave Donna (my official outside the family taste tester) a few this morning & she text me and said I needed to get this recipe on the blog ASAP....I'm taking that as she liked them! For those of you that have been concerned, rest assured my family does not eat everything I make til its gone. These cookies for example, a big plate went to a family in our ward who helped Owen cut out his pinewood derby car, a few to neighbors & a few to Donna to give her opinion on. My kids have had a few but there's only a couple left. So to those of you that are wondering if I am baking my kids into a sugar coma while I'm dieting, I'm not...just sprinkling their sweet tooth a bit! Nothin wrong with that!

peanut butter chocolate chip cookies:

1 1/4 C. flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 C. unsalted butter softened (or salted butter then cut salt down to 1/8 tsp.)
1 C. peanut butter
3/4 C. sugar
1/2 C. firmly packed brown sugar
1 large egg
1 TB. milk
1 tsp. vanilla
1/2 C. chocolate chips
1/2 C. peanut butter chips

1. Mix the butter & peanut butter together until fluffy. Add remaining ingredients. Blend.

2. Drop rolls of cookie dough into sugar until coated (I forgot this step, oh well...couldn't hurt.)

3. Make criss cross pattern on top of cookies with fork or slightly flatten with spatula (skipped this too...obviously I was distracted!)

4. Bake 350 degrees for 10-12 minutes depending on size.

I accidentally rushed over those 2 steps (roll in sugar & press with fork) but apparently it didn't effect the results! Mmmmmmm! I love the smell of warm peanut butter.......don't laugh, you do too!

pumpkin chocolate chip cookies

These are the EASIEST cookies I've ever made! We made some with icing & some without (most liked them without more). You only need 3 ingredients....THREE! They smell like a dream!

pumpkin chocolate chip cookies:

1 spice cake mix

1 small can pure pumpkin

1 bag chocolate chips

1. Mix cake mix & pumpkin then add 1/2-1 bag of chocolate chips (mini chips are cute).

2. Spoon out onto cooking sheet.

3. Bake 350 degrees 11-13 mins depending on size

(our batch made about 45 cookies).

icing:

1. In pan heat 3 TB butter & 1/2 C. brown sugar over medium-high heat until bubbling & thick.

2. Cool 10 mins, stir in 1/4 C. milk.

3. Add 2 C. of powdered sugar & beat until smooth.

4. Frost cookies & let dry before stacking or storing.

Rolo Chocolate Cookies

Ava & I tested out this "new to me" recipe last night! She unwrapped all the Rolos for me. She is my shadow in all things this girl. They were a hit with my kids (and The Water's family) although Scott thought they were a little too sweet for him. You be the judge!

rolo chocolate cookies:

1 German chocolate cake mix
2 eggs
1/3 C oil
1 bag Rolo candy unwrapped

1. Mix cake mix, eggs & oil in bowl with beaters. Take a small scoop of dough and press your thumb into the dough ball.

2. Place 1 Rolo in the center of the dough ball. Make sure the Rolo is completely covered with dough. Use as little dough as possible to maximize total cookies made. (Mine made about 50)
3. Roll in palms to make ball round, roll in sugar, place on cookie sheet.

4. Bake 350 degrees for 10 mins. Cool & enjoy!

root beer float cookies

new recipe test #1
Ever heard of such a thing? I hadn't. When I found the recipe, I knew it was at least a trier if not a keeper for my kids sake! Well they loved them and my house smells like a root beer float! Mmmmm! It's a win win!

root beer float cookies:

1 C sugar
1 C brown sugar
1 C softened butter
1/2 C buttermilk
2 eggs
2 tsp root beer extract
1 tsp vanilla
4-4 1/2 C flour
1 tsp. baking soda
1/4 tsp salt

1. In a bowl mix sugars, butter, buttermilk, eggs, vanilla & root beer extract.
2. Add flour, baking soda & salt (batter will be sticky).
3. Bake 10-12 mins @ 375
4. Cool completely.

frosting:

4 C powdered sugar
4-5 TB half & half
8 tsp. softened butter
4 tsp root beer extract

Blend together. Frost cookies & let frosting dry a bit on cookies before storing.
enjoy!