No Bake Cookie Dough Bites - Ashley Mohr

Ingredients ½ cup butter, softened ¾ cup brown sugar 1 tsp. vanilla extract 2 cups all-purpose flour 1 (14 oz.) can sweetened condensed milk 2 cups chocolate chips, divided (I used mini chocolate chips) ½ cup M&Ms ½ cup creamy peanut butter Instructions Mix butter and brown sugar until fluffy. Add vanilla and mix. Combine mixture with flour and sweetened condensed milk until smooth. Mix in 1 cup chocolate chips and all M&Ms. Line a 9x13 baking dish with parchment paper. Cover with foil and freeze for a two hours. Melt 1 cup chocolate chips and combine with peanut butter to make the topping. Spread topping over the cookie dough. Put the foil back on the bars and freeze for 1 hour. Cut into 1" pieces and enjoy

Micheal's Chocolate Chip Cookies - Ashley Mohr

Ingredients: 2 sticks of butter (left somewhat solid) 1/2 cup white sugar 3/4 cup brown sugar 1/2 tsp salt 1 tsp vanilla 1 tsp baking soda 2 1/4 cups of flour 1 cup semisweet chocolate chips (add a little water if the mixture is too dry, but not so much that the mixture becomes sticky) Directions: Heat oven to 325 degrees. Place twelve 1 1/2" balls onto a cookie sheet, and bake for 6 minutes. After 6 minutes, remove the cookie sheet and rotate it. Bake for an additional 6 minutes (keep an eye on the cookies towards the end; cookies should be removed just as they start to turn golden on the outside. They should feel very underdone.) Let cookie sit on the tray and harden for at least 10 minutes before removing.

O'Henry Bar Cookies - Marlene Fudge

Makes 24 bars ½ cup butter or maragine. 1 cup packed light brown sugar 1/2 cup white corn syrup 4 cups instant rolled oats ½ c. peanut butter Mix above ingredients and press into a 9x13 pam. Bake at 350 for 10-15 min. Cool Slightly. Melt -1- 12oz. pkg chocolate chips and ¼ cup peanut butter. Spread over baked Mixture. Cool and cut into bars

Snickerdoodles - Rachel Dozal

Ingredients: 1 Stick of Butter 1 1/2 Cup of White Sugar 2 Eggs 2 3/4 Cups of Flour (sifted) 2 Tsp of Cream of Tarter (sifted) 1 Tsp of Baking Soda (sifted) 1/2 Tsp of Salt (sifted) 1 Tbs Sugar (for rolling) 1 /12 Tsp Cinnamon (for rolling) Directions: Mix the butter, sugar, and eggs together thoroughly. Sift the flour, cream of tarter, baking soda, and salt together and add to mixture. Chill dough in refrigerator for 1 hour. Roll into little 1" balls, and then roll into the cinnamon-sugar mixture. Place balls 2" apart on an ungreased sheet. Bake at 375 degrees for 8-10 minutes (until light brown).

New Comer Sugar Cookies - Rosella and Alicia Troyer

2 c. oil 2 c. white sugar 1 c. brown sugar 4 eggs 2 c. milk 2 tsp. soda 6 c. flour (or a little more depending upon cookie batter) 6 tsp. baking powder 1 tsp. vanilla 1/4 tsp. salt Beat oil, sugar and eggs. Ad milk which has bee mixed with soda. Add flour, backing powder, vanilla and salt. Drop on cookie sheet. Bake at 450 degrees for 10-12 minutes. When cooled can be iced and decorated.

Cherry Cookies - Pam Vogel

Makes 6 doz. 1 c. butter 2 c. sugar 2 eggs 2 tsp vanilla extract 3 c. flour 1 tsp. baking soda 3/4 tsp. salt 1 c. chopped pecans 1 c. chopped maraschino cherries In a large mixing bowl cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt. Gradually add to the creamed mixture and mix well (dough will be thick). Stir in pecans and cherries. Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 375 degrees for 9-11 minutes or until set and lightly browned.

Chewy Molasses Coffee Cookies - Nicki Kirchoff

1/2 cup butter, softened 1 cup sugar 1/2 cup Crosby’s Fancy Molasses 1 egg well-beaten 1 tsp. vanilla 1 1/2 tsp. baking soda 1/2 c. coffee (hot and strong) 3 cups flour, spooned in 1/2 tsp. cinnamon 1 tsp. ginger Preheat oven to 375 F. Add baking soda to coffee while still hot, let cool. In a medium bowl beat butter and sugar until creamy. Add the following and beat after each addition: molasses, egg, vanilla and cooled coffee mixture. In another bowl mix flour, cinnamon and ginger. Add dry mixture to creamed mixture a little at a time, stirring with a spoon. Drop by 1 1/2 tablespoonful onto parchment lined cookie sheet (with about 2 1/2 inches in between). Bake at 375 degrees for about 8 minutes.

Chocolate Chip Cheese Bars- Rhonda Albrecht

Yield: 12-16 servings 1 – 18 oz tube refrigerated chocolate chip cookie dough 1 – 8 oz package cream cheese, softened ½ cup sugar 1 egg Cut cookie dough in half. For crust, press half of the dough onto the bottom of a greased 8-in square baking dish. In a small bowl, beat cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining dough over top. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

Cinnamon Oatmeal Cookies - Rhonda Albrecht

Yield: 4 dozen 1 cup butter, softened 1 cup sugar 1 cup packed brown sugar 2 eggs 1 t. vanilla extract 1 ½ cups all-purpose flour 1 t. baking soda 1 t. ground cinnamon ½ t. baking powder ½ t. salt 3 cups quick-cooking oats In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats. Shape into 1 ½ inch balls. Place 2 in. apart on ungreased baking sheets. Bake at 350 for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.