If you like peanut butter you are gonna love these cookies! They are yummy!
These cookies will get rave reviews!

• Rich Peanut Butter Cookies
• Makes about 2 dozen

• Peanut butter chips are the secret flavor boost in these otherwise tradtional cookies.
• 1 cup packed brown sugar
• 1/2 cup peanut butter
• 1/2 cup butter or margarine softened
• 1 egg
• 1-1/4 cups Gold Medal all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup peanut butter chips
• Granulated sugar
• 1. Heat oven to 375°F. In large bowl, beat brown sugar, peanut butter,
  butter and egg with electric mixer on medium speed until creamy, or
  mix with spoon. Stir in flour, baking soda, baking powder and salt.
  Stir in peanut butter chips.
• 2. Shape dough into 1 1/2-inch balls. Dip tops of balls into
  granulated sugar. Place balls, sugared sides up, about 3 inches apart
  on ungreased cookie sheet (do not flatten).
• 3. Bake cookies 9 to 10 minutes or until light brown. Cool 5 minutes;
  remove from cookie sheet to wire rack.

Cracker Jack Cookies

These are so good they may disappear before they even cool down.

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup stick margarine, at room temperature

1 cup firm-packed light brown sugar

1 cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

2 cups quick-cooking oatmeal

2 cups Rice Krispies

1 cup flaked coconut

Preheat the oven to 350 degrees. Lightly grease baking sheets. Set aside.

In a large mixing bowl, whisk together the flour, baking powder, soda and

salt. Transfer to a large piece of wax paper.

In the same bowl, use an electric mixer on medium speed to cream the

margarine, brown sugar and granulated sugar until light and fluffy. Add the

eggs and vanilla; mix well. Stir in the dry ingredients mixing well. Then stir in

the oatmeal, Rice Krispies and coconut.

Drop the dough by the heaping teaspoonful onto the prepared baking sheets and bake in the center of the oven about 10 minutes or until lightly browned.

Cool on wire racks. Makes about 6 1/2 dozen cookies.

I don't know how I missed these the first few go arounds but I did. Always looking for a different cookie to send to Steve....he's back in Iraq until Dec.....and found several to add to the box I'm working on now. Thanks Miss Chickie

Elizabeth

Hi-
This was another winner with the mall gang today!! These cookies are fantastic...

Hi Everyone !

Linda,  Can you tell me which you think are the best three cookie ecipes from all of these that you have tried?  I want to try those first.

THANKS !

LOL ~ Sway…I’m the worlds worst cookie maker (promise) but I’d be willing to bet any of Peg’s recipes would be a hit ~ I’d pick out something with the ingredients you like, sorry I’m not more help but cookies just don’t like me! My grandson can make better cookies than I can and he’s 9!! *grin* Good luck

Hi..

I took these to the mall gang this week...yet another hit! These cookies are really yummy!

Enjoy!

hugs,

peg

Oatmeal-Cherry Cookies

1 cup butter, softened

1 cup packed dark brown sugar

1/2 cup granulated sugar

1-1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon baking soda

2 eggs

1 teaspoon vanilla

2 cups all-purpose flour

2 cups rolled oats

1 cup snipped dried red cherries (6 ounces)

1. In a large mixing bowl, beat butter with an electric mixer on medium

to high speed for 30 seconds. Add brown sugar, granulated sugar, baking

powder, cinnamon, salt and baking soda. Beat until combined, scraping

sides of bowl occasionally. Beat in eggs and vanilla until combined.

Beat in as much of the flour as you can with the mixer. Stir in the

remaining flour. Stir in oats and dried cherries.

2. Drop the dough by rounded teaspoons 2 inches apart onto ungreased

cookie sheets. Bake in a 350 degree F. oven about 12 minutes or until

the edges are lightly browned. Cool on cookie sheets for 1 minute.

Transfer to wire racks and let cool. Makes about 60 cookies.

 Hi...
These just came out of the oven and they are delicious! I didn't bother to roll them into logs and then slice them...I just made them into 1" balls and then flattened them a little...works fine that way.
thanks for a great cookie recipe, Mari!
Enjoy!
hugs,
peg


Toffee Oatmeal Cookies

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 cup unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
1 large egg
1 tsp. pure vanilla extract
1 1/2 cups oatmeal
1 cup dried cherries
1 cup bittersweet chocolate, coarsely chopped
1 cup toffee pieces

Heat oven to 350 degrees. Sift together flour and baking soda and set aside.
Cream butter and sugars until light and fluffy, 2 to 3 minutes. Add egg, and mix
on high speed. Add vanilla extract. Add flour mixture a bit at a time until well
combined. Add oatmeal, cherries, chocolate, and toffee pieces. Divide dough into
three equal portions, and roll into logs using plastic wrap, approximately 1 1/2
inches in diameter. To bake, cut logs into 3/4 inch pieces. Bake on
parchment-lined baking sheet until golden brown, 8 to 10 minutes. Remove from
oven, and transfer to a baking rack to cool. These are perfect to bake
immediately, refrigerate for one to two days or freeze for up to a month.

Banana Cookies

(even *I*  can make these and DGS loves them)

Shared by Garrett

    * 1/2 cup of unsalted butter, room temperature

    * 1 cup of sugar

    * 1 egg, room temperature

    * 1 cup of mashed bananas (about 2 ½ large bananas)

    * 1 teaspoon of baking soda

    * 2 cups of flour

    * pinch of salt

    * 1/2 teaspoon of ground cinnamon

    * 1/2 teaspoon of ground mace or nutmeg

    * 1/2 teaspoon of ground cloves

    * 1 cup of pecans (walnuts and chocolate chips are fine alternatives)

1 Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.

2 In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.

3 Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.

4 Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.

Makes about 30 cookies.

 Thanks for the great post.  I didn't leave too many recipes behind when I copied this post.

 I made these today for my Mistletoe Marketplace.