Peanut Butter Chip Oatmeal Cookies

I found this recipe at Hershey's Kitchens website.

Ingredients

• 1 cup(2 sticks) butter or margarine, softened
• 1/4 cup shortening
• 2 cups packed light brown sugar
• 1 tablespoon milk
• 2 teaspoons vanilla extract
• 1 egg
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
• 1-1/2 cups quick-cooking or regular rolled oats
• 1/2 cup chopped walnuts (optional)

Directions

Heat oven to 375°F. 

Beat butter, shortening, brown sugar, milk, vanilla and egg in large bowl until well blended. 

Stir together flour, baking soda and salt; blend into butter mixture. 

Stir in peanut butter chips, oats and wanuts. 

Drop dough by rounded teaspoons about 2 inches apart onto ungreased cookie sheet. 

Bake until light brown, 10 to 12 minutes for soft cookies, 12 to 14 minutes for crisp cookies. 

Remove from cookie sheet to wire rack. Cool completely. Store tightly covered. 

Makes about 6 dozen cookies.

Sugar Cookies

Ingredients

1 1/2 cups, butter softened
2 cups white sugar
4 eggs
1 tsp vanilla
5 cups all-purpose flour
2 tsp baking powder
1 tsp salt

Directions

In a large bowl, cream together butter and sugar until smooth. 
Beat in eggs and vanilla. 
Stir in the flour, baking powder, and salt. 

Cover, and chill dough for at least one hour (or overnight). 

Preheat oven to 400 degrees F (200 degrees C). 
Roll out dough on floured surface 1/4 to 1/2 inch thick.
Cut into shapes with any cookie cutter. 
Place cookies 1 inch apart on un-greased cookie sheets. 

Bake 6 to 8 minutes in preheated oven. 
Removed from cookie sheets and cool completely.

Frost cookies with icing, if desired. We use the this butter frosting.

Peanut Butter Cookies

Ingredients:

3/4 c Peanut Butter
1/2 c Crisco (I use butter flavored)
1 1/4 c brown sugar
3 Tbsp milk
1 Tbsp vanilla
1 3/4 c flour
3/4 tsp salt
3/4 tsp baking soda

Directions:

Preheat oven to 375

Combine peanut butter, crisco, brown sugar, milk and vanilla till well blended
Mix in egg
Add flour, salt, baking soda

Drop dough by spoonful onto cookie sheet
Flatten with a fork that has been dipped in sugar, making criss-cross pattern

Bake for 7-8 minutes, let cool, enjoy

Makes about 3 dozen.

Mrs Fields Cookies

Ingredients:

1 cup butter
1 cup Crisco (I use butter flavored)
2 cup sugar
2 cup brown sugar
4 eggs
2 tsp vanilla
4 cup flour
5 cup oatmeal, uncooked (I use Quaker Old Fashioned Oates)
1 tsp salt
2 tsp baking powder
2 tsp baking soda
chocolate* (I use milk chocolate chips, a Hershey candy bar (or 2) and a chunk of semi-sweet chocolate)

Directions:


Preheat oven to 350
*Chocolate, if you use something (or in addition) to chips, grade part of your chocolate, and 'chunk' the other part
Blend 2 cups of the oatmeal into a fine powder
In large bowl combine powdered oatmeal, flour, salt, powder and soda, set aside
Cream butter, Crisco, sugar, and brown sugar
Add eggs and vanilla
Alternate adding your flour mixture and remaining 3 cups of oats, mix well
Add chocolate
Drop by spoonful onto cookie sheet and bake 10 minutes

Makes ALOT!!! Dough and cookies freeze great!

Snickerdoodles

Mix thoroughly:
1/2 cup soft shortening
1/2 cup butter
1 1/2 cups sugar
2 eggs

Sift together and stir in: 

2 3/4 cups flour 

2 tsp cream of tartar
1 tsp soda
1/4 tsp salt

Roll into balls and coat in cinnamon and sugar.

Bake at 400 degrees for 8-10 minute.

Chocolate 'surprise' cookies

 Go on...take a bite and discover the surprise!

Besides the below ingredients, you will also need your favorite chocolate candy such as York Peppermint Patties, Rolo's, or mini Reese's Peanut Butter Cups. I find the candy is easiest to work with if it's frozen and NOT the generic versions.

This recipe makes 4+ dozen and the finished cookies freeze wonderfully!!!

Melt in a double boiler:

1 can sweetened condensed milk
12 oz chocolate chips
*This will make enough for a double batch!

Mix and set aside:

3 c flour

1 c unsweetened cocoa powder

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

Cream together: 

1 c butter, softened

2 c sugar

2 eggs

3 tsp vanilla

Gradually add dry ingredients. Mix till well blended.

Unwrap candy.

Again, I find it easier to work with frozen candy.

*If using York Peppermint, I find that half of a mint is just enough for this cookie, but feel free to use an entire mint!

 Scoop dough by spoonful onto cookie sheet.

 Place candy on top of dough.

This is a hands on recipe! Press candy down into cookie dough.

Shape dough around candy to ensure that no edges of the candy are showing. Add extra dough, if needed.

Spoon about 1/2 tsp of melted chocolate topping onto cookie. This will help seal in your candy to prevent it from leaking out of your cookie. Use the back of your spoon to spread topping over cookie. *Try not to drip onto your cookie sheet, this isn't fun to clean up!

Bake at 350 degrees for 10 minutes. Let cool for about 3 minutes then transfer to cooling racks. 

Cool completely. 

Store in airtight container for 1 week (if they last that long) or freeze up to 6-8 weeks.