Cowboy Cookies

 3/4 cup butter melted¹

1 ½ cups light brown sugar packed

1 large egg

1 egg yolk

1 teaspoon vanilla extract

1 ¾ cups all-purpose flour²

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon table salt

1 ½ cups old-fashioned oats

4 ounces semisweet mini chocolate chips

1 cup shredded coconut

1 cup chopped pecans

Preheat oven to 350 F. Line baking sheets with parchment paper or silicone baking mats. Set aside. 

Add the melted butter and brown sugar to a large mixing bowl, and whisk until well-combined.

Whisk in the egg, egg yolk, and vanilla until well-combined. 

Add the flour, baking powder, baking soda, and salt. Whisk in until just combined. 

Whisk in the oats just until incorporated. 

Add the baking chocolate, pecans, and coconut, and whisk in until combined. 

Drop by 1.5 tablespoon scoops (medium cookie scoops) 2 inches apart on prepared baking sheet. 

Bake 8-14 minutes. The cookies should be light golden brown at the edges but look underdone in the middle. This will help to keep them soft and chewy

https://www.ihearteating.com/cowboy-cookies/

Oatmeal Chocolate Chip Cookie Bars

 

Ingredients

• 1 cup butter , room temperature
• 1 cup light brown sugar , packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 cups all-purpose flour
• 2 cups old-fashioned rolled oats
• 2 cups chocolate chips semi-sweet or milk chocolate

Instructions

• Preheat oven to 350 degrees F. Lightly grease a 9 x 13 in. pan with cooking spray.
• In a large mixing bowl beat together the butter, brown sugar, and white sugar until smooth and light.
• Add the eggs one at a time, mixing after each addition. Add the vanilla.
• In a separate bowl combine the dry ingredients: salt, baking soda, baking powder, flour, rolled oats, and 1 cup chocolate chips.
• Add to the butter mixture and stir until combined. 
• Spread 1/2 of the cookie dough into the bottom of the prepared pan. Sprinkle remaining cup of chocolate chips on top. 
• Carefully press remaining cookie mixture on top of chocolate. Bake for 25 to 30 minutes or until golden brown. Allow to cool completely before cutting.

    https://tastesbetterfromscratch.com/oatmeal-chocolate-chip-cookie-bars/

Double Chocolate Chip Cookies

*Chill for 3 hours before baking

• 1 cup all-purpose flour spooned and leveled
• 2/3 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 10 tablespoons unsalted butter softened (1 stick plus 2 tablespoons)
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 1/2 teaspoons vanilla
• 1 cup chocolate chips

• Whisk together the flour, cocoa, baking soda, and salt. 
• In a large bowl beat together the butter and sugars until fluffy.
• Add the egg and vanilla and continue mixing until combined. Turn off the mixer and scrape down the sides of the bowl.
• Slowly mix in the dry ingredients on low speed until incorporated. 
• Turn off the electric mixer and stir in the chocolate chips. I usually reserve about 1/4 cup of chocolate chips for sprinkling on top.
• Cover the bowl with cling film and chill in the refrigerator for at least 3 hours or up to 48.
• When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or silicone baking mats. Take the dough out of the fridge for 10-15 minutes to warm up slightly. 
• Form dough into balls 3 tablespoons in size and place 3 inches apart on baking sheets. (Or form into balls of 1 - 1.5 tablespoons in size and place 2 inches apart). *I used 1 1/2 Tablespoon scoop
• Bake cookies for 11-13 minutes until the tops are just set (or 8-10 minutes for smaller cookies). Remove from oven and let cool on the tray for 10 minutes before transferring to a wire rack to continue cooling. While the cookies are fresh from the oven, optionally dot the tops of each cookie with a few extra chocolate chips.  *I baked for just over 10 mins

Store cookies in an airtight container for up to 4 days at room temperature. 

Dough balls can be frozen in a ziploc bag. When ready to bake, bake from frozen for 1-2 minutes longer. 

Recipe found HERE at justsotasty.com

Ginger Cookies

• 2¼ cup all purpose flour
• 1 tsp baking soda
• 1 tsp corn starch
• ¼ tsp salt
• 1½ tsp ground ginger
• 1½ tsp ground cinnamon
• 1 tsp ground cloves
• ¾ cup Challenge butter, softened
• ½ brown sugar, dark or light
• ½ cup granulated sugar
• 1 egg, room temperature
• 2 tsp vanilla extract
• ⅓ cup molasses
• 1/2 cup granulated sugar for coating

1. Combine flour, baking soda, corn starch, salt, and spices in a large bowl. Whisk together.
2. In a separate bowl, cream together butter and sugars.
3. Beat in egg until thoroughly combined.
4. Mix in vanilla and molasses.
5. Gradually add flour mixture to butter mixture, stirring just until combined.
6. Place in refrigerator for at least 2 hours. I like to leave it in there for a solid 24 hours if I have the time.
7. Preheat oven to 350F.
8. Line baking sheet with parchment paper.
9. Use cookie scoop to scoop out dough, form into a ball, and roll in sugar. Place on cookies sheet.
10. Bake for 8 to 11 minutes being careful not to over bake.(Pull out when cracks appear)
11. Let cool for several minutes on the cookie sheet before moving to a cooling rack.
12. Store in an airtight container for up to a week or freeze for up to 3 months.

Recipe found HERE on momontimeout.com

Peanut Butter Million Dollar Cookies

• 1/2 c creamy peanut butter
• 1/2 c brown sugar
• 1/2 c soft butter
• 1/2 c sugar
• 1 egg
• 1 tsp vanilla
• 1/2 tsp salt
• 1 tsp baking soda
• 1 3/4 c flour

(filling)
• 1/2 c creamy peanut butter
• 1/2 c powdered sugar

(coating)
• 1/4 c sugar
• 1/2 tsp cinnamon


1. In a large bowl cream: sugars, peanut butter, and butter

2. Add egg and vanilla, mix on low until combined

3. In a separate bowl: combine dry ingredients and then add to large bowl. Mix until just combined. 

4. In another bowl: stir peanut butter and powdered sugar. Roll into 24 1 in balls

5. Flatten large cookie scoop of dough from large bowl. Place peanut butter ball in the middle wrap the dough around the ball then roll in cinnamon sugar mixture. 

Bake 375 for 8 mins






Recipe shared by Drue N.

Sugar Cookies

• 1 1⁄2 cups sugar
• 1 1⁄2 cups butter, softened (no substitutes)
• 2 large eggs
• 2 tablespoons vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar

In a mixing bowl, cream together sugar and butter until fluffy.

Add eggs and vanilla; beat well.

Stir together dry ingredients; gradually add to creamed mixture until completely blended.

Cover and chill for at least 30 minutes.

On a lightly floured surface, roll dough to 1/4-inch thickness.

Cut with various shaped cookie cutters dipped in flour.

Transfer cookies to ungreased cookie sheet.

Bake at 350° for 10-12 minutes.

Cool on wire racks.

Recipe found HERE at food.com

Chocolate Chip Cookies

• 3/4 cup brown sugar
• 3/4 cup white sugar
• 1 cup butter
• 2 eggs
• 1 tsp vanilla
• 1 tsp baking soda
• 1 tsp salt
• 2 3/4 cup flour
• 3 tsp hot water
• 1 package mini semi-sweet chocolate chips

Cream first five ingredients together. Mix dry ingredients and add to creamed mixture. Mix in hot water. Add chocolate chips. 

Bake 350 degrees for about 11 minutes. Let rest on cookie sheet for 5 minutes before transferring to cooling rack.

Recipe shared by Drue N.

Heath Bits Peanut Butter Cookies

Beat:

• 1/2 cup shortening
• 3/4 cup creamy peanut butter
• 1 1/4 cup packed light brown sugar
• 3 Tbls. milk
• 1 Tbls. vanilla

Add:

• 1 egg

Combine dry ingredients then add mixture.

• 1 1/2 cup flour
• 3/4 tsp. baking soda
• 3/4 tsp. salt

Add:

1 cup Heath milk chocolate toffee bits

Drop by spoonful on ungreased cookie sheet. Bake 9 minutes. Let cool 2 minutes on pan before removing to wire cookie rack.

Makes about 3 dozen.

Snickerdoodles

Beat for 30 seconds:

• 1/2 cup butter

Add:

• 1 cup sugar
• 1/4 tsp baking soda
• 1/4 tsp cream of tart

Beat in:

• 1 egg
• 1/2 tsp vanilla

Add:

• 1 1/2 cups flour

Chill for 1 hour. Preheat oven to 375 degrees.

Mix:

• 2 Tbl. sugar
• 1/2 tsp ground cinnamon

Shape dough into 1 inch balls and roll in cinnamon mixture. Bake for 10-11 minutes.

**double recipe

Recipe discovered in Betty Crocker Cookbook

Rolo Cookies

Cream:

• 1 cup sugar
• 1 cup brown sugar
• 1 cup soft butter

Add:

• 2 tsp. vanilla
• 2 eggs

Combine and add to cream mixture:

• 2 1/2 cups flour
• 3/4 cup cocoa
• 1 tsp. baking soda

Additional Ingredients:

• 42 Rolo's

Preheat oven to 375 degrees. Shape dough around Rolo's. Roll in sugar and bake for 7-10 minutes.

Recipe shared by Eva B.

No-Bake Cookies

• 1/2 cups butter
• 2 cups sugar
• 4 Tbl. cocoa
• 1 tsp. vanilla
• 1/2 cup milk

Boil 1 min. 

Add:

• 3 Tbl. peanut butter
• 3 1/2 cups oatmeal 

Scoop onto wax paper by tablespoon and let cool.

Recipe shared by DeAnna E.

Granny's Sugar Cookies

• 1 1/2 cups sugar
• 1 1/2 cups butter, softened (no substitutes)
• 2 large eggs
• 2 tablespoons vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar

Frosting

• 1 1/2 cups powdered sugar
• 3 tablespoons butter, softened
• 1 tablespoon vanilla extract

In a mixing bowl, cream together sugar and butter until fluffy. Add eggs and vanilla; beat well. Stir together dry ingredients; gradually add to creamed mixture until completely blended. Cover and chill for at least 30 minutes. On a lightly floured surface, roll dough to 1/4-inch thickness. Cut with various shaped cookie cutters dipped in flour. Transfer cookies to ungreased cookie sheet. Bake at 350° for 10-12 minutes. Cool on wire racks.

Frosting: Mix together sugar, butter, vanilla and milk until desired degree of spreading consistency; add milk if you want thinner frosting. Add food coloring to obtain desired color. Spread frosting over cookies and decorate with sprinkles.

Recipe found HERE at food.com

Coconut Chocolate Chip Cookies

• 1/2 cup coconut oil
• 1 cup + 1 TBS brown sugar, packed
• 2 eggs {at room temperature}
• 1 TBS. pure vanilla extract
• 1 3/4 cup all purpose flour
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 12 oz. semisweet chocolate chips 
• 1.5-2 cups shredded coconut (optional)

1.  Preheat oven to 375 degrees F.  Spray a cookie sheet.  

2.  In a mixing bowl, use a mixer to beat the the coconut oil and brown sugar.  Add in the eggs and beat until fluffy.  Add in the vanilla extract. 

3.  In another bowl, combine the flour, baking soda, salt and baking powder with whisk.  Mix the flour mixture into the coconut oil mixture a little bit at a time with a wooden spoon until all the flour is incorporated.  Add in the chocolate chips + coconut and mix well.  

4.  Drop by small rounded spoons onto prepared baking sheets. Bake for about 8 - 9 minutes or until slightly browned around the edges. They will be really soft and chewy, with a slightly crispy edge..perfect! Let them rest on the cookie sheet for a few minutes before removing to rack to cool completely.

Recipe discovered HERE at welltraveledwife.com via Pinterest

Peanut Butter Oaties

Cream together:

• 1 cup butter
• 1 cup peanut butter
• 1 cup brown sugar
• 1/2 cup sugar

Add:

• 2 eggs
• 2 tsp vanilla

Mix dry ingredients separetly, add add to mix.

• 2 1/2 cup oats
• 2 tsp baking soda
• 1/2 cup flour

Add:

• 2 cup mini Reece's Pieces

Bake at 350 degrees on ungreased cookie sheet for 10 minutes. After baking, leave on cookie sheet for 6 minutes before moving to a cookie rack.

Recipe shared by Zoey J.

Pumpkin Chocolate Chip Cookies

• 1 cup shortening
• 3 cups sugar
• 2 eggs
• 5 cups flour
• 2 tsp soda
• 1 tsp salt
• 2 tsp cinnamon
• 1 tsp nutmeg
• 2 tsp vanilla
• 2 tsp baking powder
• 1 lg can pumpkin (or 2 small cans)
• 1 pkg chocolate chips

Mix all ingredients together, drop by teaspoonful on greased cookie sheet. Bake at 350 degrees for 12-15 minutes.

Recipe discovered HERE at 320sycamoreblog.com