Irresistible Peanut Butter Cookies

  • ¾ cup peanut butter
  • ½ cup Crisco shortening
  • 1 ¼ cups brown sugar
  • 3 T milk
  • 1 T vanilla
  • 1 egg
  • 1 ¾ cups flour
  • ¾ tsp salt
  • ¾ tsp baking soda

Preheat oven to 375°. In large bowl, combine peanut butter, Crisco, sugar, milk and vanilla. Beat at medium speed until well blended. Add egg. Beat just until blended. Combine flour, salt and soda. Blend into creamed mixture at low speed just until blended. Drop by heaping tablespoonfuls 2” apart on baking sheet. Flatten slightly with fork. Bake for 7-8 minutes. Cool 2 minutes on baking sheet.


Cut-Out Sugar Cookies

  • 1 lb butter
  • 1 cup sugar
  • 4 cups flour
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs

Cream butter and sugar together. Add eggs and vanilla. Combine flour, soda and salt. Gradually add to cream mixture. Do not use mixer. Put dough in fridge for one hour or until chilled. Roll out on floured sheet. Cut into desired shapes. Bake at 350° for 8-10 minutes.

Chocolate Wows

Is it a brownie? Is it a cookie? Who cares!
  • 6 oz semisweet chocolate, chopped
  • ½ cup butter or margarine
  • ⅓ cup flour
  • ¼ cup cocoa
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 eggs
  • ¾ cup sugar
  • 1 ½ tsp vanilla
  • 2 cups pecans, chopped (optional)
  • 2 cups chocolate chips

Note: chocolate needs to cool – prepare ahead of time!

Melt semisweet chocolate and butter, stirring frequently, until smooth. Remove from heat and cool.

Preheat oven to 325°. In small bowl, combine flour, cocoa, baking powder and salt. In large bowl, beat eggs and sugar at medium speed until light and lemon-colored, about 2 minutes, frequently scraping bowl. Reduce speed to low.

Add cooled chocolate mixture, flour mixture, and vanilla. Beat just until blended. Increase speed to medium. Beat 2 minutes. Stir in pecans and chocolate chips

Drop batter by rounded teaspoon, 2” apart, on cookie sheets. Spread batter into 2” rounds. Bake until tops are shiny and cracked, about 13 minutes. Cool 10 minutes on cookie sheet before cooling on rack.

From Goodhousekeeping

Chocolate Chip Blondies

These is extremely easy to make but incredible!
  • 1 ½ cups brown sugar
  • ½ cup butter, melted
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1 ½ cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup semisweet chocolate chips

In large bowl, combine brown sugar, butter, eggs and vanilla just until blended. Combine flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips.

Spread into a greased 13x9x2 baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack. Cut into bars.

From Taste of Home

Butterscotch Cookies

A sure winner…this recipe won a ribbon at a county fair.
  • ½ cup butter, softened
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 ½ cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 12 oz butterscotch chips
  • 6 oz toffee bits
  • 1 cup pecans, chopped

Cream butter, sugar, and brown sugar; add eggs and vanilla. In another mixing bowl, sift together dry ingredients; blend into sugar mixture. Fold in chips, toffee pieces, and pecans; chill dough at least 30 minutes. Roll dough into 1 1/2″ balls; place on ungreased baking sheets at least 2″ apart. Bake at 325° for 9-12 minutes.

Notes: similar to Oatmeal Scotchies

Oatmeal Craisin Cookies

The first time I made these old-fashioned cookies, I didn’t tell my family that the treats were lower in fat and calories. Their reaction when they found out? “No way!”
  • 1 cup raisins, or craisins
  • ¼ cup water
  • 3 egg whites
  • 1 T molasses, or honey
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 ½ tsp vanilla
  • 1 cup flour
  • ½ cup nonfat dry milk powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp cinnamon
  • 2 ½ cups quick-cooking oats

In a food processor or blender, combine raisins, water, egg whites and molasses. Cover and process for 10-15 seconds or until raisins are finely chopped. Transfer to a mixing bowl. Beat in sugar, brown sugar and vanilla. Combine flour, milk powder, baking powder and cinnamon; gradually add to raisin mixture. Stir in oats.

Drop by tablespoonfuls 2″ apart onto baking sheets coated with nonstick cooking spray. Bake at 350° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool.

Notes: used honey and craisins – absolutely amazing cookies!!


  • 2 ¾ cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 stick unsalted butter
  • ½ cup pure vegetable shortening
  • 1 ¾ cups sugar, plus more if needed
  • 2 tablespoons cinnamon, plus more if needed
  • 2 eggs

Preheat the oven to 400°, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

Notes: Took them out of the oven after 8 minutes and were perfectly done. Used less cinnamon and more sugar than it called for. After rolling the balls of dough in cinnamon sugar, give them ample room on cookie sheets; they spread a lot as they bake.

Vanishing Oatmeal Craisin Cookies

They aren’t called vanishing cookies for no reason – these cookies will disappear just as fast as you can pull them out of the oven!
  • 2 sticks butter or margarine, softened
  • 1 cup brown sugar
  • ½ cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 ½ cups flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt, optional
  • 3 cups quick or old-fashioned oats, uncooked
  • 1 cup craisins

Beat margarine, brown sugar, and sugar until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon, and salt, if using. Add to sugar mixture; mix well. Stir in oats and craisins; mix well. Drop by rounded tablespoonfuls onto cookie sheet. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack.

To make into bar cookies: Bake 30-35 minutes in ungreased 13″ x 9″ metal baking pan.

Monster Cookies

Use this monster-sized recipe to freeze either the baked cookies or the dough – wonderful either way!

  • 12 eggs
  • 2 lbs brown sugar, 4 1/2 cups
  • 4 cups sugar
  • 1 tablespoon white syrup
  • 8 teaspoons baking soda
  • 1 lb margarine, 2 cups
  • 3 lbs chunky peanut butter, 6 cups
  • 18 cups oatmeal
  • 1 lb chocolate chips, about 2 2/3 cups
  • 1 lb M & M’s, about 2 2/3 cups
  • 4 cups Rice Krispies
  • 1 tablespoon vanilla

Preheat oven to 350°. Mix in order given by spoon. Drop by large tablespoonfuls or ice cream scoop and flatten. Bake about 12 minutes. Don’t overbake.

Peanut Butter Blossoms

  • 48 Hershey’s Kisses
  • ½ cup shortening
  • ¾ cup Reese’s creamy peanut butter
  • ⅓ cup sugar
  • ⅓ cup brown sugar
  • 1 egg
  • 2 T milk
  • 1 tsp vanilla
  • 1 ½ cups flour
  • 1 tsp baking soda
  • ½ tsp salt
  • sugar

Preheat oven to 375°. In large bowl, beat shortening and peanut butter until well blended. Add egg, milk and vanilla. Beat well.

Stir together flour, soda and salt. Gradually add to peanut butter mixture. Shape dough into 1” balls. Roll in sugar and place on cookie sheet. Bake 8-10 minutes. Immediately place kiss on each cookie, pressing down so cookie cracks. Remove from sheet to cool.