Cranberry Oatmeal White Chocolate Cookies

2/3 cup butter -- softened
2/3 cup brown sugar
2 eggs
1 1/2 cups oatmeal
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup dried cranberries
2/3 cup white choolate chunks

Using an electric mixer, beat butter and sugar together until light. Add eggs and mix well. Combine oats, flour, baking soda and salt in a seperate bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in cranberries and white chocolate. Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 10 to 12 minutes at 350*.
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Christmas Biscotti

1/3 cup butter (no substitutes)
2/3 cup sugar
2 eggs
2 cups flour
1/2 teaspoon ground cardamom
2 teaspoons baking powder
1 teaspoon vanilla
3/4 cup dried cranberries
3/4 cup chopped shelled green pistachios

Beat butter with sugar until fluffy. Beat in eggs. Stir in flour, cardamom, baking powder and vanilla. Fold in cranberries and pistachios. Divide dough in half. Cover and chill till easy to handle, if necessary. Shape each portion of cough into a 9 inch loaf. Place loaves 4 inches apart on a lightly greased cookie sheet, flattening slightly until 2 inches wide. Bake in oven for 25-30 minutes or till a wooden toothpick inserted near the center comes out clean. Cool loaves on the cookie sheet for 1 hour. Cut each loaf diagonally into 1/2 in thick slices using a serrated knife. Store in an airtight container or freeze.
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Fudge Nutters

1 cup butter or margarine softened
2 cups confectioners' sugar divided
4 tablespoons unsweetened cocoa divided
1 3/4 cups all purpose flour
2 eggs separated
2 packages cream cheese softened -- (3 ounces each)
1 teaspoon vanilla extrqact
1 1/2 cups chopped pecans
54 pecan halves if desired

Preheat oven to 350 degrees. In large mixer bowl, cream butter or margarine. Add 1 cup confectioners' sugar, 2 tablespoons cocoa, flour and 1 egg yolk. Mix at medium speed until well blended. In small bowl, combine 1 cup confectioners' sugar and cream cheese. Add remaining egg yolk, 2 tablespoons cocoa and vanilla and mix until smooth. In a pie plate beat egg whites until foamy. Roll dough into 54 balls; dip each in egg white then roll in chopped pecans. Place 1 inch apart on ungreased cookie sheets. Make a well in each cookie; add a teaspoon filling. Place a pecan half on top of filling. Bake 12 minutes. Cool 3 minutes; then remove to wire racks to cool. Store in airtight containers in refrigerator. Makes 54 cookies.
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Neopolitan Cookies

2 1/2 cups flour
1 1/2 cups sugar
1 cup butter -- softened
1 egg
1/2 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon almond extract
Red food coloring
1/4 cup cocoa
1/2 cup chopped walnuts

In an electric mixer add flour, sugar, butter, egg, baking powder, vanilla and salt, beat 3 minutes. Line bottom of loaf pan with waxed paper. Divide in 3 equal parts and mix in:
Part 1: almond extract and 5 drops red food coloring
Part 2: cocoa
Part 3: chopped walnuts
Preheat oven to 350 degrees. Spread each part in loaf pan one on top of the other, pink, white, and chocolate. Cover pan and refrigerate for at least 4 hours. Remove from pan and cut lengthwise in half then crosswise then cut 15 cookies from each piece. Bake for 8 to 10 minutes. Yield: 60 cookies
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Walnut Frosties

Filling:
1 cup finely chopped walnuts
1/2 cup firmly packed dark brown sugar
1/4 cup sour cream
Cookie:
1/2 cup butter softened
1 cup firmly packed dark brown sugar
1 egg well beaten
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees. Grease 2 large cookie sheets.
Filling:
In small bowl combine all ingredients and set aside.
Cookie:
In large mixer bowl with mixer at medium speed, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla until well mixed. Add flour, baking soda and salt; beat at low speed until well mixed, scraping bowl occasionally. Drop dough by teaspoonfuls onto cookie sheets. Make a well in center of each with thumb; add a level teaspoon of filling. Cookies will flatten during baking. Bake 10 to 12 minutes until lightly browned. Remove to wire rack to cool. Makes about 2 1/2 dozen.
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Fiddle Diddles

1/2 cup butter
2 cups sugar
1/4 cup milk
6 tablespoons cocoa
1/2 cup coconut
1/2 cup walnuts -- chopped
pinch salt
1 teaspoon vanilla
3 cups quick-cooking oats

Put butter sugar and milk into a sauce pan. Heat on medium heat, stirring often until it comes to a boil. Remove from heat and add remaining ingredients, stir well. Drop by rounded teaspoons onto wax paper. Cool completely.
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Oatmeal-Raisin Cookies

3/4 cup firmly packed brown sugar
6 tablespoons margarine -- softened
1/4 cup sugar
1 egg
6 tablespoons skim milk
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 cup quick-cooking oats
3/4 cup raisins
Vegetable cooking spray

Cream first 3 ingredients at medium speed of an electric mixer until light and fluffy. Add egg; beat well. Add milk and vanilla; beat well. Combine flour and next 4 ingredients; gradually add to creamed mixture, beating well. Stir in oats and raisins.
Drop dough by rounded tablespoonfuls onto baking sheets coated with cooking spray. Bake at 375 degrees for 9 minutes or until lightly browned. Cool on wire racks. Yield: 48
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Peppersass Cookies

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
2/3 cup butter -- at room temperature
1 large egg
2 teaspoons TABASCO® pepper sauce
1 teaspoon vanilla extract

In small bowl, combine flour, baking soda and salt. In large bowl with mixer at low speed, cream sugar and butter until well blended. Add egg, TABASCO® pepper sauce, vanilla and flour mixture; beat until smooth. Divide dough in half.
On plastic wrap, shape each dough half into a log, about 1 1/2 inches in diameter. Cover and refrigerate until firm. Preheat oven to 350øF. Cut dough rolls into 1/4-inch-thick slices. Dip each slice in granulated sugar. Place one inch apart on ungreased cookie sheets. Bake 10 to12 minutes or until cookies are golden around the edges. Cool on wire racks.
Makes about 5 dozen cookies.
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Cookies In A Jiffy

1 package yellow cake mix
2/3 cup quick cooking oats
1/2 cup butter -- melted
1 egg
1/2 cup red and green holiday M&M's or butterscotch chips

In a mixing bowl, beat the first four ingredients. Stir in the M&Ms or chips. Drop by Tablespoonful 2" apart onto ungreased baking sheets. Bake at 375 degrees for 10-12 minutes or until lightly browned. Immediately remove to wire racks to cool.
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Mrs. Fields $250.00 Cookies

2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
4 cups flour
5 cups oatmeal (put in blender after measuring until it turns into powder)
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
24 ounce bag of chocolate chips
1--8 ounce plain hershey bar, grated
3 cups nuts (any Kind)

Cream together butter and sugars. Add eggs and vanilla. In a seperate bowl mix flour, oatmeal, baking powder, salt and baking soda. Mix into creamed mixture. Add the chocolates and nuts.
Place golf ball sized cookies 2" apart on ungreased cookie sheet. Bake at 350°F. for 12 to 15 minutes. This makes approximately 112 Cookies.
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Orange Cream-sicle Cookies

1/2 cup orange-flavored drink mix (e.g. Tang)
3/4 cup white sugar
1/2 cup butter
1 egg
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups vanilla baking chips

Beat butter until light. Add sugar, egg, tang and vanilla and beat for another minute or so. Add the rest of the dry ingredients and mix well. Mix in the white chocolate. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet. Bake at 350* for 12 to 14 minutes or until tops are very lightly browned. Cool for 5 minutes on the sheet then remove cookies to wire racks to cool completely.
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Butterscotch Heath Bar Biscotti

6 tablespoons unsalted butter melted
6 tablespoons oil
1/2 cup white sugar
1/4 cup light brown sugar
1 1/2 teaspoons vanilla
1 teaspoon butterscotch extract
3 eggs lightly beaten
3 cups flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups Heath Bar coarsely chopped*
1/2 cup whole pecans

Preheat oven to 350 degrees. In mixing bowl, cream oil, butter, white and brown sugars together until well blended. Stir in vanilla and butterscotch extracts. Blend in eggs. Mix flour, baking powder and salt together and fold into batter. Fold in candy bar pieces and pecans. Shape the dough into two logs 3 inches wide and about 12-14 inches long. Place on an ungreased baking sheet 3 inches apart. Bake at 350°F for 20-30 minutes.
Cool slightly, cut in 1/2 inch diagonal slices and re-bake for 10 minutes on each side to dry and crisp them. Cool on a wire rack and store in an air tight container.
* Can use Heath bar chunks, chopped Toblerone bars, snickers or any chocolate covered toffee bar for a decadent caramel flavored treat. NOTES :This recipe is from a Great Gal by the name of Schmitty!
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Peanut-Butter Snowballs

1 cup icing sugar
3/4 cup peanut butter
3 tablespoons butter
1/2 cup graham wafer crumbs
8 squares semi-sweet chocolate

Combine icing sugar, butter and peanut butter. Stir in graham crumbs. Shape into little balls. Melt chocolate in micro on medium for 2 minutes, stir until melted. Dip each ball with melted chocolate. Let set up in fridge, and then freeze until needed.
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Chunky Chocolate Peanut Butter Cookies

1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup butter or margarine -- softened
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1 large egg
1 teaspoon vanilla extract
2 cups -- (12 ounce package) chocolate chips
1/2 cup chopped peanuts

Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, sugar, brown sugar and peanut butter in large mixer bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour mixture. Stir in chocolate chips and peanuts. Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly to flatten into 2-inch circles.
Bake in preheated 375 degree oven for 7 to 10 minutes or until edges are set but centers are still soft. Let stand for 4 minutes; remove to wire racks to cool completely.
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Peanutbutter Blossoms

1 (8 ounce) package HERSHEY'S KISSES ® Milk Chocolates
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup white sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup white sugar for decoration

Heat oven to 375 F. Remove wrappers from chocolate pieces. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. 4 Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate piece into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
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Date Pinwheels

Date-Nut Filling:
1 1/3 cups finely snipped pitted dates
1/3 cup sugar
1/3 cup water
1/2 cup finely chopped nuts
1/2 teaspoon vanilla
Dough for pinwheels:
1/2 cup shortening
1 cup packed brown sugar
2 eggs
1/2 teaspoon vanilla
2 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon

In small saucepan, bring to boil the first 3 ingrediants, cook and stir over low heat until thickened, about 4 minutes. Remove from heat and stir in walnuts and vanilla. Chill filling while preparing dough. Cream shortening and sugar; beat in eggs and vanilla. Combine flour and remaining ingredients; stir into creamed mixture. Chill dough 30 minutes. Roll dough to 18 x 10" rectangle on waxed paper. Spread with filling. Roll rectangle jelly-roll fashion beginning at long side; pinch edges together to seal. Cut roll in half crosswise. Wrap each roll in waxed paper or plastic wrap. Chill thoroughly. Carefully cut into 1/4" slices. Place on greased cookies sheet. Bake 8-10 minutes at 350 until lightly browned. Makes 6 dozen.
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Cream Cheese Daintys

Cream together:
2 pkgs. cream cheese -- (3 oz.) softened
1 cup butter or margarine
1 cup sugar
1/2 teaspoon almond extract
Stir together -- add to creamed mixture
2 cups flour
1 tablespoon plus l teaspoon baking powder
1/2 teaspoon salt

Mix well. Chill dough. Shape into small balls; roll in 3 cups coarsely crushed cornflakes cereal. Arrange balls on ungreased cookie sheets; press a candied cherry half firmly into the center of each ball. Bake at 350 degrees for 12 - 15 minutes.
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Cherry Jewels

2 1/4 cups flour
1/3 cup granulated sugar
2/3 cup butter -- softened
1 egg
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 teaspoon brandy extract
1/2 cup chopped maraschino cherries -- drained
powdered sugar for sprinkling

Heat oven to 350. In large mixer bowl, combine all ingredients except powdered sugar. Beat at low speed, scraping bowl often until well mixed, about 2 - 3 minutes. Shape rounded teaspoonsful into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. Bake 10 - 15 minutes, or until edges are lightly browned. Remove from cookie sheets immediately, cool completely. Sprinkle with powdered sugar. Makes about 3 1/2 dozen cookies.
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Pecan Favorites

Cream together
1/2 cup butter
1/2 cup margarine
1 cup white sugar
1/2 cup brown sugar
Add: 1 beaten egg
Sift together:
1 1/2 cups all purpose flour
1 teaspoon soda
1 teaspoon cinnamon
1 Pinch salt
Add dry ingredients to first mixture, add
1 1/4 cups quick rolled oats
3/4 cup finely chopped pecans
1 teaspoon vanilla extract

Mix together until smooth. Chill for 1 hour. Place walnut sized pieces on your Cookie sheet. Butter the bottom of a small glass And dip into granulated sugar. Flatten the cookies keep Dipping in sugar. Bake about 10 –12 minutes in a Preheated 350 oven.
These are so crisp annd good you just can't stop eating them!
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Ranger Cookies

1/2 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla (be generous)
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup oatmeal (quick variety)
1/2 cup Rice Krispies
1/2 cup coconut

Blend first five ingredients together until creamy. Sift together flour, baking powder, baking soda, and salt.
Add to sugar & egg mixture. Fold in remaining ingredients in order listed.
Drop by spoonful onto an ungreased baking sheet. Bake at 400 degrees for 12 to 15 minutes or until done.
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Click on the album above to see more of the cookies that I bake!

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Date Pinwheels

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