No Bake Energy Bites

Recipe from Smashed Peas and Carrots

1 cup oatmeal

1/2 cup peanut butter

1/3 cup honey

1 cup coconut flakes

1/2 cup ground flax seed

1/2 cup milk chocolate chips

1 tsp vanilla

Mix everything above in a medium bowl until thoroughly

incorporated. Let chill in the refrigerator for half an hour.

Once chilled, roll into balls and enjoy! Store in an airtight

container and keep refrigerated for up to 1 week.

Pumpkin Sandwich cookies

Recipe and picture from Land O Lakes

Cookie:

2 cups Flour

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup firmly packed brown sugar

1/2 cup butter, softened

1/2 cup canned pumpkin

1/4 cup milk

1 egg

1 teaspoon vanilla

Filling:

1 (8-ounce) package cream cheese, softened

2 tablespoons butter, softened

1 teaspoon ground cinnamon

1 teaspoon vanilla

4 cups powdered sugar

Heat oven to 350°F. Combine flour, baking soda,

pumpkin pie spice, baking powder and salt in medium bowl.

Set aside.  Combine brown sugar and 1/2 cup butter in large

bowl; beat at medium speed until creamy. Add pumpkin,
milk, egg and vanilla; beat until well mixed. Reduce speed
to low; add flour mixture. Beat until well mixed. Drop
batter by level measuring tablespoonfuls onto ungreased
cookie sheets.  Bake for 9 to 10 minutes or until set
and lightly browned around edges. Cool 2 minutes on
cookie sheets; remove to cooling rack. Cool completely.

Combine all filling ingredients except powdered sugar in
large bowl. Beat at medium speed, scraping bowl often,
until smooth. Gradually add 4 cups powdered sugar,
beating well after each addition until creamy.

Spread 2 teaspoons filling onto bottom-side of 1 cookie.

Top with another cookie, bottom-side down. Repeat with
remaining cookies and filling. Sprinkle filled cookies

with powdered sugar

Mint Chocolate Chip Cookies

Recipe and picture from Betty Crocker

These would be a perfect treat for St. Patrick's Day!

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks

Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract,

food color and egg until soft dough forms. Stir in creme de menthe
baking chips and chocolate chunks. Using small cookie scoop or
teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from
cookie sheet to wire rack. Serve warm or cool completely.

Butterscotch Chocolate Chip Cookie

1 cup sugar
1 cup packed brown sugar
1/2 cup butter or margarine- softened
1/2 cup vegetable shortening
2 eggs
1 teaspoon vanilla
2 cups flour
2 cups uncooked old fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup butterscotch chips
1 cup chocolate chips


Preheat oven to 350°. In a large mixing bowl, combine sugars,
butter, shortening, eggs and vanilla. Mix together. Add flour,
oatmeal, baking soda, baking powder and salt. Mix until a soft
dough forms. Stir in chips. Shape dough into 1-inch balls. Place
about two inches apart onto greased cookie sheets. Bake for
10-12 minutes.

Forgotten Cookies

Preheat oven to 350*. Cover 2 cookie sheets with foil sprayed with Pam. Beat the following two ingredients until thickened(about 5 minutes):

2/3 c. sugar
2 egg whites(room temperature)

Fold in:
1 c. chocolate chips
1 c. pecan pieces(optional)

Drop by spoonfuls onto pans and put in oven. Turn oven off and leave overnight or until cookies cool.

This recipe is probably the easiest cookie recipe ever! Simple and yummy. My kids really love them(mine don't like them with nuts so I leave the pecans out.)

Pumpkin Oatmeal Scotchies

1 1/4 cup cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup butter, at room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla
1 cup pumpkin puree (not pumpkin pie filling)
3 cups old-fashioned oats
1 cup butterscotch chips
1 cup chocolate chips

Preheat oven to 375 degrees F. Whisk flour, baking soda,
cinnamon, nutmeg, and salt in a small bowl.Set aside.
Beat butter, sugar and brown sugar until smooth and
creamy. Add egg and vanilla extract. Next, add in
pumpkin and mix until combined. Slowly add in flour
mixture. Stir in oats and butterscotch chips and
chocolate chips. Drop dough by the spoonfulls onto
prepared baking sheets. Bake for 10 to 12 minutes or
until the cookies are set and golden. Remove cookies
from the oven and cool on a wire rack.

Printable Recipe

Cookie Marshmallow S’mores

Here is a fun and yummy summer activity.

Click here to find out how to make

these yummy cookie marshmallow S'mores.

Picture from Snack Picks

Very easy thumbprint cookies

1 (17 1/2 ounce) package Betty Crocker sugar cookie mix
1/2 cup butter, melted
1 egg
3 tablespoons flour
1/3 cup raspberry jam (or any flavor you prefer)

Pre-heat oven to 375°F. In large bowl, stir cookie mix,
butter, egg and flour until soft dough forms.
Roll dough into 3/4 inch balls; place 2-inches
apart on a greased cookie sheet. Using thumb
make indentation in center of each cookie.
Spoon about 1/4 teaspoon jam into each indentation.
Bake 8 to 10 minutes or until edges are light golden
brown.

Red Velvet Sandwich Cookies

"They are sweet and red and a perfect little treat to give on the 14th. And even better, they are super-easy!" ~Bakerella

All you need is:

1 Box red velvet cake mix

1/2 Cup butter, softened to room temperature

2 Eggs

Preheat oven to 350 degrees. Mix ingredients until combined. Drop spoonfuls of cookie batter onto baking sheet about two inches apart. Bake for 10-12 minutes. Cool.

Cream Cheese Filling

1/2 Cup butter, softened to room temperature

1 8 oz. Package cream cheese, softened to room temperature

1 1lb. Box of confectioner's sugar

1 tsp Vanilla

In a mixer, cream butter, cream cheese and vanilla. Gradually add sugar and mix until smooth. Spread filling between cookies. Makes about 24 cookies or 12 cookie sandwiches.

Photo and recipe courtesy of Bakerella.

Snickerdoodles

1/2 c. butter or margarine
1 c. sugar
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1 egg
1/2 tsp. vanilla
1 1/2 c. all-purpose flour
2 tbsp. sugar
1 tsp. ground cinnamon

In a medium mixing bowl, beat the butter or margarine with mixer for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined. Beat in the egg and vanilla and as much of the flour as you can with the mixer. Stir in remaining flour. Cover and chill at least 30 minutes(until pliable).

Combine the 2 tbsp. sugar and the cinnamon in small bowl. Shape cookie dough into 1-inch balls. Roll balls in sugar-cinnamon mixture to coat. Place 2 inches apart on cookie sheet. Bake at 375* for 10-11 minutes or until edges are golden.

Makes about 3 dozen.

Chocolate Chip Cookie Dough Cookies

I found this recipe on my friend, Jori's, blog today. She says these are SO GOOD! And I believe her!

2 sticks softened butter
¾ cup brown sugar
¾ cup sugar
2 eggs
1 teaspoon vanilla
2 ¾ cup flour
1 teaspoon baking soda
¾ teaspoon salt
1 cup semi sweet chocolate chips
2 (6 oz) boxes Chocolate Chip Cookie Dough Bites(I've seen these at Wal-Mart in the candy aisle)

Preheat oven to 375 degrees F. In a stand or electric mixer, cream the butter and sugars until well combined. Beat in eggs and vanilla until well mixed. In a separate bowl sift the flour, baking soda and salt. Slowly add to wet ingredients along with the chocolate chips and cookie dough bites until just combined.

With a cookie scoop, scoop onto a parchment or silpat lined baking sheet. Bake for 9-11 minutes or until cooked to your liking. For a softer cookie, take out right at 9 minutes. Let cool on baking sheet for 3-5 minutes then transfer to a cooling rack.

Easy Pumpkin Chocolate Chip Cookie

1 box spice cake mix

15 oz. can pumpkin

1 egg (optional)
1 bag chocolate chips
Mix together and drop onto cookie
sheet with a cookie scoop.
Bake at 360 for 12 minutes.

No Bake Cookies

I got this recipe from my blogging buddy Emily.

2 c. sugar
1/2 c. butter
1/3 c. cocoa
1/2 c. milk
3 c. quick oats
1/2 c. peanut butter
1 T. vanilla
1/2 c. coconut

Mix sugar, milk, butter, and cocoa in a heavy sauce pan. Boil
for one minute and butter is melted. Remove quickly and
add other ingredients. Drop by spoonfuls on a cookies sheet
and cool.

*These cookies are perfect for the summer because you don't have
to use the oven. :)

Magic Bars

INGREDIENTS

• 1/2 cup butter or margarine
• 1 1/2 cups graham cracker crumbs
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
• 1 (12 ounce) package semisweet chocolate morsels
• 1 1/3 cups flaked coconut
• 1 cup chopped nuts

DIRECTIONS
Preheat oven to 350 degrees F (325 degrees for glass dish). In 13x9-inch baking pan, melt margarine in oven. Sprinkle crumbs over butter; pour EAGLE BRAND® evenly over crumbs. Layer evenly with remaining ingredients; press down firmly. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature.

VARIATIONS

• 7-Layer Magic Cookie Bars: Substitute 1 cup (6-ounces) butterscotch flavored chips* for 1 cup semi-sweet chocolate chips and proceed as directed above.
• Peanut butter flavored chips or white chocolate chips may be substituted for butterscotch flavored chips.
• Magic Peanut Cookie Bars: Substitute 2 cups (about 3/4 pound) chocolate-covered peanuts for semi-sweet chocolate chips and chopped nuts.
• Magic Rainbow Cookie Bars: Substitute 2 cups plain candy-coated chocolate candies for semi-sweet chocolate chips.

CINDA'S NOTES:
It's best if you melt the butter int he microwave, mix it all together with the crumbs and then press the sticky crumbs in the dish. You can really add any number of things. I like to make them half and half with butterscotch chips and chocolate. I also prefer without the coconut, but it's really up to you. Regardless, you MUST press the chips, nuts, coconut into the milk firmly - I usually use a glass to press down. If you have more than one-chip-high across the pan, those will fall off. They need to be pressed into the "glue" to stay on.

Soft Batch Chocolate Chip Cookies!!!

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 cup butter, softened

3/4 cup packed brown sugar

1/4 cup white sugar

1 small box of instant vanilla pudding mix

2 eggs

1 teaspoon of vanilla extract

2 cups (12oz package) semi-sweet chocolate chips

1 cup chopped pecans or walnuts (Optional)


Preheat oven to 350 degrees

SIFT together the flour,& baking soda, Set Aside

In a large bowl, cream together the butter, brown sugar, & white sugar. Beat in the Instant Pudding Mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture.

Finally, stir in the chocolate chips (and Nuts)

Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10-12 mintues Edges should be golden brown

Yields about 3 dozen

Rosemary Biscotti

I made this recipe for the County Fair, and I won 3rd place!!! I also entered my brownies recipe and that won 2nd place!!! The browine recipe was posted Aug 15th.

Here is the recipe for the biscotti!!!
Ingredients
1/2 cup butter

3 eggs

3/4 cup sugar

1 tsp vanilla

3 1/2 cups flour

1 tsp baking powder

1/2 tsp salt

2 1/2 Tbsp finely chopped fresh rosemary

3/4 cup dried currants (these are small seedless raisins)

I could not find currants so I used raisins instead.
Directions
Preheat oven to 350 F.

Beat butter until light and fluffy. Add eggs, sugar, rosemary, and vanilla. Add flour, baking powder, and salt. Mix in currants.

Cut dough in half and mold each half into “logs”. They should be about a foot long and an inch high. Bake for 35 minutes and let cool. Cut into slices. Bake 7-8 minutes on each side.

Sansom's Peanut Butter Cup Cookies

I was given this recipe by Sara Bateman while living in Nashville.

1 bag of Reese's Peanut Butter Cup miniatures

1 18-ounce roll of Pillsbury Chocolate Chip Cookie Dough (I use the cookie dough that comes on the square tray, for me it's easier)

1-2 mini muffin trays

Cooking spray

Preheat your oven to 350 degrees. Spray mini muffin tins with cooking spray. Fill each about 3/4 full with the cookie dough. Bake for 8-10 minutes or until golden brown (don't let them get too crispy). While baking, unwrap the needed amount of peanut butter cups. Take cookies out of oven and immediately insert one peanut butter cup in each cookie. Let cool completely before removing. Enjoy!

Sara's note: We don't just use Pillsbury dough because we're lazy, it really does taste better. My family has tried to make the recipe with homemade dough and we all prefer the Pillsbury dough.