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|photo by Janet Hudson|
1-1/4 cups flour, sift or stir before measuring
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening
1/2 cup crunchy peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 teaspoon vanilla
Sift together flour, salt, and baking powder; set aside. Cream shortening, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well.
Shape mixture into 3/4-inch balls; place on greased baking sheets. Flatten each cookie with the tines of a fork; dip fork in flour periodically to keep it from sticking to the peanut butter cookie dough. Bake peanut butter cookies at 375 degrees F for about 10 to 12 minutes.
|photo by slgckgc|
In a separate bowl, combine the following:
1 stick butter
1/2 c. white sugar
1/2 c. brown sugar
1/2 c. peanut butter
1 tsp. vanilla extract
Mix until creamy.
1 c. raw oatmeal
1 (6 oz.) pkg. Hershey’s butterscotch chips
Add the dry ingredients and mix well until creamy. Make into small balls and press flat on an ungreased cookie sheet. Bake at 350 degrees for 10 minutes or until slightly brown. Remove from sheet and cool on rack. Store in refrigerator. Can be frozen indefinitely.
|photo by Megan Chromik|
Dissolve baking soda in milk; set aside. In large bowl add pumpkin, sugar, oil, and egg; stir. Add flour, baking powder, cinnamon, salt and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Spoon onto cookie sheet. Bake at 375 degrees 10 to 12 minutes or until done. Let cookies cool off and then drizzle chocolate syrup on top.
|photo by Megan Chromik|
Yes, I like cake box mix, I admit it and I have no shame! My time is so short with so many things going on that when I want to make a dessert, I’m usually looking for an easy, quick way to do it. I still add my own special touches to it to make it my own, so don’t count me out yet. You’ll see a LOT of desserts on here that are made from scratch as well. I want to cater to all my readers.
Having said that, if you have little time to bake cookies from scratch, this recipe is for you. We start out with a cinnamon swirl cake mix and go from there. These cookies turn out so moist and delicious and the perfect in between snack as long as you don’t eat them all in one day! But you might want to!
1 box cinnamon swirl cake mix
1/2 cup melted butter
1 large egg
1/4 cup vegetable oil
Heat the oven to 350 degrees. Pour one box of cinnamon swirl cake mix into a bowl. Stir in 1/2 cup of melted butter and one well-beaten large egg. Add 1/4 cup of vegetable oil to the mixture.
Mix the ingredients with an electric mixer until well blended to form a moist dough. Add the cinnamon seasoning that comes with the cake mix to the bowl. Mix it slowly so that it swirls into the dough. This is my favorite part, playing with the cookie dough in my hands.
Drop the dough by the spoonful onto a greased cookie sheet. Keep them 1-1/2 to 2 inches apart so that the cookies do not tough each other when they bake.
Bake the cookies for 8 to 10 minutes or until golden brown. Remove from the oven and allow them to cool. Store the cookies in an airtight container until ready to serve which should keep them moist.