No-Bake Oatmeal Cookies

 

Ingredients

2 c. sugar
1/3 c. Cocoa
1/2 c. milk
1/2 c. butter
1 tsp. vanilla
1/2 tsp. salt
3 c. quick oats
1 c. coconut
1/4 c. peanut butter

Instructions

In large sauce pan combine sugar, cocoa, milk, and butter and boil for 3 minutes, stirring constantly.
Add vanilla and salt and peanut butter. Stir in oatmeal and coconut. If its too runny, add more quick oats to thicken. Drop onto wax paper, let cool.

Lemon Cake Mix Cookies

Lemon Cake Mix Cookies

I've really been wanting something lemony lately, but I don't have any lemon recipes.  So I just used a lemon cake mix and followed the recipe for Cake Mix Cookies.  They turned out SO yummy!  I bet they would have been really good dipped in Cool Whip.

1 box cake mix
1/3 cup vegetable oil
2 eggs

Pour cake mix into a mixing bowl. Add oil and eggs, and mix well. Roll into 1-inch balls and place on ungreased pan (I flatten them just a touch). Bake at 350 for about 7 minutes.


For half the batch I mixed Betty Crocker Pearls Cupcake Gems into the dough.  The kids loved these ones, but they were a bit too crunchy for me.  I liked the soft, chewy, plain ones better.

Chocolate Cake Mix Cookies

Chocolate Cake Mix Cookies

1 box chocolate cake mix

1/3 cup vegetable oil

2 eggs

Pour cake mix into a mixing bowl. Add oil and eggs, and mix well. Roll into 1-inch balls and place on ungreased pan (I flatten them just a touch). Bake at 350 for about 7 minutes.

For half of the batch I stuffed 2-3 chocolate chips inside of each ball.  Then there was a warm, gooey, chocolatey surprise when the kids bit into the cookies.

Congo Squares

My Grandma GG always had these ready for us kids when we would come visit.  Making them reminds me of all the summers we'd go to Utah to see grandma.

2 1/4 c brown sugar
2/3 c softened butter
3 eggs
2 3/4 c flour
1 1/2 tsp baking powder
1 tsp vanilla
1 pk chocolate chips
1 c nuts (optional)

Add butter to sugar and cream well. Add eggs and beat. Add rest of ingredients. Mix well and spread in pan 3/4 inch thick. Bake at 350 degrees for 20 minutes. Cool and cut.

Cake Mix Cookies

Cake Mix Cookies

Source: McConkie Menu

1 cake mix box
1/3 cup vegetable oil
2 eggs

Pour cake mix into a mixing bowl. Add oil and eggs, and mix well. Roll into 1-inch balls and place on ungreased pan (I flatten them just a touch). Bake at 350 for about 7 minutes (adjust accordingly).

Note:  I put a little bit of dough in several bowls and then changed the dough in each one just a tad.  For one bowl, I added mini chocolate chips.  For another, sprinkles.  And another, I rolled the plain dough ball in sprinkles.  And of course, some were left plain.  The kids loved it!



Peanut Butter Squares

Ingredients

1/2 c brown sugar
1/2 c corn syrup
1 c peanut butter
1 tsp vanilla
1 c rice crispies
2 corn flakes

Directions:

1. Melt ingredients together.
   
2. Put the 1 cup rice crispies and 2 cups corn flakes in a large bowl.
3. Pour the melted stuff on top and stir well to combine...
4. Spread into a 9x9-inch greased pan.
   
5. Put 1/2 half a package of chocolate chips on top and then put the pan in a warm oven to melt the chocolate.
   
6. When melted, you can spread the chocolate all over the top like a frosting.
   
7. Cool a bit, then cut into squares and serve.

Aggression Cookies

These are the easiest of cookies to make- pour the ingredients into a big bowl, make sure the kids hands are clean and them let them start mixing...

Ingredients:
3 c brown sugar, packed
3 c margarine
6 c uncooked oatmeal
1 tsp soda
3 c flour

Directions:

• with clean hands, mash, knead and squeeze all ingredients until well mixed and a firm dough
• form into small balls
• place on ungreased cookie sheets
• dip the bottom of a small water glass into granulated sugar and flatten each ball
• bake at 350 degrees for 10 - 12 minutes

Anytime there was an opportunity for boys to cook - this was my recipe of choice. I let Birke's cub pack make them and also Kirt's scouts. Boys love to get their hands all messy with cookie dough. When having the boys make the cookies we make a slight adjustment- instead of making lots of little balls I have them form the cookie dough into 3 long tubes, we wrap them in waxed paper and pop them into the freezer for slice and bake cookies later. When we want to get really exotic I have them add chocolate chips, or raisins, or both.

Double Chocolate Mint Cookies

Ingredients:
3/4 cup butter
1 1/2 c brown sugar
2 T. water
3 c. semi-sweet chocolate chips
2 eggs
2 1/2 c flour
1 1/4 tsp baking soda
1/2 tsp salt
Andes creme de menthe (enough for each cookie-I used 3 packs)


Directions:
In a large heavy pan, over low heat, melt the sugar, butter, and water.
Add chocolate chips and stir until partly melted, then remove from the stove and continue stirring until all chocolate chips are melted.

Pour into a large bowl and let set for 10 minutes to cool slightly.

With a mixer, beat eggs one at a time add some of the dry ingredients. Pour this mixture into the bowl with the chocolate mixture and then continue adding the remainder of the dry ingredients, beating just until blended. Cover bowl and chill for 1 hour.

Preheat the over to 350 degrees. Line cookie sheets with aluminum foil. Using the small Pampered chef scoop to scoop up uniform sized balls of cookie dough, and then roll them into balls. Bake 10-12 minutes (cookie will crisp as they cool). Remove from heat and immediately place a mint on the top of each hot cookie. Allow the mint to soften, then swirl mint over the cookies.
'
This recipe makes about 80 cookies.

Merika's Miracle Cookies

Made these this week after work- knew I needed something to take to the ladies I VT on Wednesday, and also I signed up to take a dessert to someone on Thursday, and was feeding the missionaries on Friday. I made them smaller than usual so I would have plenty and could let the missionaries each take home a bag of cookies.

Pina Colada Cookies -

I found this recipe and wanted to try it out. I know Merika really likes coconut and pineapple so thought it would be good to share with her. I had to ask a friend from work where to get Pina Colada. I wasn't really even sure what form it would be in.
It is found in the frozen section of the store by the frozen orange juice.

When you put the frosting on it is supposed to be sort of runny and flow out over the cookie and cover the top- mine didn't on most of them.



When I make them next time I will color the cookie dough yellow as I think it will be a nice contrast to the white frosting.


Ingredients:
2 cups sugar
1 cup butter
2 tsp. vanilla
4 eggs, well beaten
5 1/2 cups flour
2 tsp. baking powder
3 T Pina Colada concentrate (non- alcoholic concentrate- available in the freezer section next to cans of frozen orange juice)

Directions:
Blend the sugar, vanilla and butter together. (this is where I would add some yellow food coloring next time)
Add the eggs and mix well.
Slowly stir in the flour and baking powder.
Form into 6 balls, wrap each one in foil and put in the fridge for one hour.

Take out and deal with only one ball at a time:
Sprinkle powdered sugar on the counter and then roll out to about 1/4 inch thick.
Cut out cookies with cookie cutter (I used a Pampered Chef 2 1/2" round cutter).
Place cookies on lightly greased cookie sheets.
Bake at 350 degrees for 10-12 minutes, watch them so they don't over bake.

Frost cookies when cool.

Pina Colada Frosting
3 cups powdered sugar
1 tsp shortening
the rest of the can of Pina Colada concentrate

Mix the powdered sugar with the shortening and the Pina Colada concentrate to desired consistency. I wanted mine runny so I could put a blob in the center of each cookie and it would slowly spread out and run off the sides- to cover the top of each cookie. When the frosting was made I put it in a zip-lock bag and sealed it and cut off a corner of the bag to use it as a pastry or frosting bag.

By using the 2 1/2" round cutter I was able to get 6 dozen cookies with this recipe.

Christmas Cookie Buttons

Ingredients

* 1/2 cup butter, softened
* 1 cup all-purpose flour
* 3 tablespoons heavy whipping cream
* Sugar
*

FILLING:
* 1/4 cup butter, softened
* 3/4 cup confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1-1/2 to 2 teaspoons heavy whipping cream
* 1 drop each red and green food coloring

Directions

* In a small bowl, beat the butter, flour and cream.

Cover and refrigerate for 1 hour or until easy to handle.

* On a lightly floured surface, roll out dough to 1/8-in. thickness.
Cut with a floured 1-1/4-in. round cookie cutter.
Place 1 in. apart on ungreased baking sheets.
Sprinkle with sugar.
Prick each cookie 3-4 times with a fork.
* Bake at 375° for 7-9 minutes or until set.
Remove to wire racks to cool.
* In a small bowl, combine the butter, confectioners' sugar, vanilla and enough cream to achieve desired consistency.
Remove half to another bowl; tint one portion of filling with red food coloring and the other half with green.
Carefully spread filling on bottom of half of the cookies; top with remaining cookies.

Oreo Turkey

Open the Oreo cookie and scrape out the frosting. Use a bunch of chocolate frosting on the bottom cookie, and put a malted milk ball on it, then more frosting on the back cookie and arrange the candy corn for feathers. Dip a chocolate covered raisin in some frosting and stick it on top of the malted milk ball for the head. Use some red gel for a little turkey gobbler.

Pumpkin Cookies with Penuche Frosting

Ingredients:
1 cup shortening
1/2 cup packed brown sugar
1/2 cup white sugar
1 cup pumpkin puree
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup chopped walnuts

Directions:
-preheat oven to 350
-grease cookie sheets
-in a large bowl, cream together shortening, brown sugar and white sugar
-mix in pumpkin, egg and vanilla
-sift all dry ingredients and then stir into the creamed mixture
-stir in the walnuts
-drop by heaping spoonfuls onto the prepared cookie sheets

Penuche Frosting

Ingredients:
3 Tablespoons butter
1/2 cup packed brown sugar
1/4 c milk
2 c powder sugar

Directions:
-in a saucepan over medium heat, combine the 3 T of butter brown sugar
-bring to a boil and cook and stir for one minute or until slightly thickened
-cool slightly, then stir in milk and beat until smooth.
-gradually stir in 2 cups powdered sugar until frosting has reached desired consistency.

-spread on cooled cookies

Peppermint Melt-in-your-Mouth Cookies

These are really yummy!

Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon peppermint extract
• 1-1/4 cups all-purpose flour
• 1/2 cup cornstarch
•
FROSTING:
• 2 tablespoons butter, softened
• 1-1/2 cups confectioners' sugar
• 2 tablespoons milk
• 1/4 teaspoon peppermint extract
• 2 to 3 drops red food coloring, optional
• 1/2 cup crushed peppermint candies

Directions
1. In a small bowl, cream butter and confectioners' sugar until light and fluffy.
2. Beat in extract.
3. Combine flour and cornstarch; gradually add to creamed mixture and mix well.
4. Shape into 1-in. balls.
5. Place 2 in. apart on ungreased baking sheets.
6. Bake at 350° for 10-12 minutes or until bottoms are lightly browned.
7. Remove to wire racks to cool.
8. In a small bowl, beat butter until fluffy.
9. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth.
10. Spread over cooled cookies; sprinkle with crushed candies.
Store in an airtight container.

Pumpkin Oatmeal Cookies

These cookies are loved and requested by all my friends!

1-1/2 cups butter, softened
2 cups packed brown sugar
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
1 egg
1 teaspoon vanilla extract
4 cups all-purpose flour
2 cups quick-cooking oats
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup semisweet chocolate chips
1 cup butterscotch chips

In a large mixing bowl, cream butter and sugars. Beat in the pumpkin, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt in a separate bowl; gradually add to creamed mixture. Stir in chocolate and butterscotch chips. Drop by tablespoons 2 inches apart onto ungreased baking sheets. Bake at 350 degrees for 12-13 minutes or until lightly browned. Remove to wire racks to cool. Yield 5 or 6 dozen.

Pumpkin Butterscotch Cookies

- 2 cups flour
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup chopped nuts (optional)
- 1 cup coconut (optional)
- package of butterscotch chips
- coconut to taste (about 1 cup)
- 1/2 cup shortening
- 1 cup sugar
- 1 tsp baking soda
- 1 cup of raw pumpkin
- 1 egg


"Cream shortening and sugar. Stir soda into pumpkin. Add well beaten egg and combine with creamed mixture. Add sifted dry ingredients. Then add coconut, butterscotch and possibly nuts. Bake at 375* for 10 minutes."