Bisquick Chocolate Chip Cookies

I was a bit hesitant to try these, but I had everything on hand so decided to give it a whirl. They were actually some of the best cookies I've ever made. They stayed chewy for days. Yes, the picture looks like they fell apart. I think they just need to cool on the baking sheet instead of a wire rack.

Bisquick Chocolate Chip Cookies-adapted from Plain Chicken
Total Time: 20 Minutes
Makes 24 Cookies

• 1/2 cup butter, softened
• 1 cup brown sugar
• 2 teaspoons vanilla
• 1 egg
• 2 3/4 cups Bisquick
• 1 cup semi-sweet chocolate chips

Heat oven to 375 degrees.

In a large bowl, mix butter, brown sugar, vanilla and egg well. Stir in Bisquick and chocolate chips. 

Drop dough by rounded teaspoon onto a baking sheet lined with parchment paper. Bake 8-10 minutes or until golden brown. Let cool, but eat warm.

Chocolate Chip Cookies

The other night, I just had a craving for something sweet and decided to go for classic chocolate chip cookies. As you can probably tell from this blog, I don't repeat recipes often, so here's some of the best chocolate chip cookies I've made yet!

Chocolate Chip Cookies--adapted from Lulu the Baker
Total Time: 20 Minutes
Makes 2 dozen cookies

• 1 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla
• 2 eggs
• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups chocolate chips

Preheat oven to 375 degrees. In a large bowl, cream butter, sugars and vanilla until smooth. Add eggs, one at a time, beating after each addition.In a separate bowl, combine flour, baking soda and salt. Mix into sugar mixture. Stir in chocolate chips. Spoon batter onto a parchment paper lined baking sheet and bake for 10-12 minutes or until the cookies begin to turn golden brown. Remove from oven and cool on a wire rack.

Wheat Thin Cookies

These cookies are a Christmas tradition around our house. My mom has made them every year, and they are Scott's favorite cookies! This year, as one of my Christmas gifts, I made a bunch of cookies for someone's present (he's a dessert fiend). Scott asked that I try making my mom's cookies, and I knew exactly what he meant right away!

I now know why my mom only makes these once a year. They are very putsy to make. Like take a lot of time and repetition. In the end, it's totally worth it, but you want to be sitting at a good table with a good movie on or music or something! As always with classic recipes, I felt like mine just didn't turn out as good as my mom's, but we got the jist of it!

Also, as you'll tell from the recipe, it's not very technical...

Wheat Thin Cookies
Total Time: 30 minutes-1 hour, depending on how many you make

• 24 ounces white or milk chocolate almond bark
• 1 large box wheat thins
• 1 jar peanut butter

In a microwave safe bowl, break up the almond bark slightly. Melt in microwave in 30 second increments, stirring in between. 

Meanwhile, take one wheat thin cracker, place a thin layer of peanut butter, and top with another wheat thin cracker. Repeat with the rest of the crackers. 

Dip the cracker sandwiches into the melted almond bark until covered on both sides. Place and let cool and harden on a wax paper lined baking sheet. Keep refrigerated in an air tight container.

Pumpkin Cookies

I'm not going to lie, I've never really gotten on the whole "It's fall, let's make everything with pumpkin!!" train. I don't mind pumpkin, but I don't HAVE to have it. That being said, I'm so glad that I tried this recipe!

My new favorite way to make cookies is to aerate the flour through a metal strainer. It just makes them so fluffy and cake like! The first time I tried it was on these cookies and I don't know that I'm ever going to not do that again!

The frosting on this was super easy, and ended up more like a glaze. The flavors were fantastic!

Pumpkin Cookies-adapted from The General Store of Minnetonka Cookbook

Total Time: 1 hour

Makes 4 dozen cookies

Cookies

• 3 1/2 cups sifted flour
• 2 teaspoons baking sode
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 1/2 teaspoons nutmeg
• 1 teaspoon ginger
• 1/2 teaspoon cloves
• 1 cup shortening
• 2 cups sugar
• 2 beaten eggs
• 1 cup canned pumpkin

Icing

• 5 tablespoons brown sugar
• 3 tablespoons butter
• 5 tablespoons milk
• 1 cup powdered sugar, more if desired

Preheat oven to 350 degrees. Mix dry ingredients, except sugar, in a medium bowl. In a large bowl, cream shortening, sugar, eggs and pumpkin. Slowly add dry ingredients and mix until well combined. Drop from rounded teaspoons onto ungreased cookie sheet. Bake for 15-18 minutes. Let cool before frosting.

Meanwhile, bring the first three icing ingredients to a boil in a small saucepan. Remove from heat, set aside and cool for at least an hour. Add powdered sugar until thick or desired consistency. Frost cookies to taste once cookies are cool.

Pine Nut Cookies

This was another cookie recipe I made for the tailgate. And yet another one that I was nervous about. I mean, who puts pine nuts in cookies? All I know to use them for is pesto! These weren't as good as the Berry Lemon Cookies, but still very tasty! More of a shortbread cookie, so it's not chewy but the flavors are great!

Pine Nut Cookies-adapted from Everyday Italian by Giada De Laurentiis
Total Time: 2 hours, 30 minutes
Makes 2 dozen cookies

• 1/2 cup butter, room temperature
• 1/2 cup plus 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 teaspoon whole fennel seed
• 1/2 teaspoon salt
• 1 large egg
• 1/4 cup all-purpose flour
• 1/4 cup pine nuts

In a large bowl, beat butter, sugar, vanilla, fennel seed and salt until light and fluffy. Beat in the egg. Add the flour and mix until just blended.

Transfer the dough to a sheet of plastic wrap and shape into a log. Wrap the dough in plastic wrap and refrigerate for 2-24 hours.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. 

Unwrap the dough and cut it into 1/8-1/4 inch thick slices. Place on baking sheets and press the pine nuts decoratively atop the cookies. Bake cookies until golden brown, about 15 minutes.

Berry Lemon Cookies

I made these cookies for a Brewer's tailgate for work. I was very nervous making them, mostly because of the berries in the cookies. To me, berries belong in muffins, or for breakfast--not in cookies. However, I'm incredibly glad that I went through with this recipe! I used frozen mixed berries of strawberries, raspberries and blueberries. You could use any combination of fresh or frozen berries. Using the cake flour (or DIY-ing the cake flour as I did. It's SO easy and if you aren't going to use it all the time, it's totally worth it) made these incredibly doughy, chewy and delicious. They were a huge hit tailgating, but I forgot a picture.

Berry Lemon Cookies-adapted from Pia Recipes
Total Time: 1 hour, 15 minutes
Makes 2 dozen cookies

• 1 cup butter, softened
• 1 cup sugar
• 2 eggs, room temperature
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3 1/4 cups cake flour
• 1 1/2 cups mixed berries 
• 1/4 cup lemon juice
• 1/2 teaspoon cinnamon
• 2 teaspoon vanilla extract
• 1 cup white chocolate chips

Preheat oven to 350 degrees. 

In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beat after each addition. Add vanilla extract and beat to incorporate. 

In a separate bowl, whisk together dry ingredients. With the mixer on low, slowly add the dry ingredients into the batter. Carefully fold in berries and chocolate chips. 

Allow dough to cool in the refrigerator for at least an hour and up to overnight. Spoon rounded balls of dough on a cookie sheet lined with parchment paper. 

Bake for 11-14 minutes, until the bottoms are slightly golden brown (the edges should not brown). 

Chewy Apple Oatmeal Cookies

These cookies were seriously good! I was a little nervous with putting actual apples in them, but I loved it! They're going to be great in the fall as there's cinnamon...just always reminds me of fall! They were quick and easy as well! And they were so chewy--which is my favorite kind of cookie!

Chewy Apple Oatmeal Cookies-adapted from Easy Back to School Meals by Taste of Home

Total Time: 20 Minutes

Makes about 36 cookies

• 1 cup butter, softened
• 1 cup packed brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 cups old-fashioned oats
• 1/2 cup finely chopped apple

Preheat oven to 350 degrees. In a large bowl, cream the butter and sugars. Beat in eggs and vanilla extract. Combine the flour, cinnamon, baking soda and salt and gradually mix in. Stir in oats and apples.

Drop by rounded tablespoons onto uncreased baking sheet. Bake for 10-12 minutes or until golden brown. Let cool.

Friday Night Baking Adventures

Scott's birthday was on Thursday. Let's just say we were all a little out of it on Friday. Instead of going out and doing anything on Friday night, Scott, our friend Shea, and I just stayed in and watched Act of Valor. Side note-watch this movie! It's absolutely amazing videography and will make you want to hug a member (past or present) of the armed services!

So we were just about to settle in and watch the movie, when Scott looks at me and says "Why don't we have cookies right now?" So I decided to make some since I had almost everything necessary on hand. I made Snickerdooles and Chocolate Chip Cookies. Somehow, something went wrong with the Snickerdooles. They taste okay, but the consistency is all wrong. I know something was wrong even before they went into the oven because I couldn't roll them into balls. It just stuck to my hands! Oh well! The Chocolate Chip Cookies were great--I used half chocolate chip, half peanut butter chips!

Snickerdooles!

Chocolate/Peanut Butter Chip Cookies!

M&M Cookies

I made these for a friend's bachelor/bachelorette party and they were such a hit! Very easy batter that's delicious!

M&M Cookies-Adapted from AllRecipes
Total Time 20 Minutes
Makes about 15 large cookies

• 1 cup brown sugar
• 1/2 cup sugar
• 1 cup shortening
• 2 eggs
• 1 1/2 teaspoons vanilla extract 
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups M&Ms

Preheat oven to 350 degrees.  In a large bowl, mix sugar, eggs, shortening, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup of M&M candies.

Drop dough by the spoonful onto a cookie sheet lined with parchment paper. Slightly push a few candies on top of each dough ball with remaining candies.

Bake for about 12 minutes minutes, or to your liking.

Samoa Bars

Girl Scout cookie season is almost here. I haven't bought any this year and don't really plan to. These were just about as good though! We didn't dip the bottom of the cookie in chocolate, but I definitely would the next time. These were good, but a little dry on the bottom and I think the chocolate would help it. They're pretty simple, and yummy!

Samoa Bars-adapted from Baking Bites

Total Time: 1 Hour

Makes 30 Bars

Cookie Base

• 1/2 cup sugar
• 3/4 cup butter, softened
• 1 large egg
• 1/2 tsp vanilla extract
• 2 cups all purpose flour
• 1/4 tsp salt

Topping

• 3 cups shredded coconut (sweetened or unsweetened)
• 12-oz good-quality chewy caramels
• 1/4 tsp salt
• 3 tbsp milk
• 10 oz. dark or semisweet chocolate 

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper. In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. Pour dough into prepapred pan and press into an even layer. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled. When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).

Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish. Let chocolate set completely before storing in an airtight container.

Andes Mint Cookies

Andes Mints always remind me of Christmas with my family. So this year, I decided to make these cookies for Christmas! They are definitely minty, but pretty easy to make and yummy!

**UPDATE 5/7/2012**
I made these again for a friend's birthday, and this time I liked them much better! I melted the Andes mints with the chocolate chips instead of melting them on top of the cookie. The cookies turned out ultra moist & it seemed to lessen the mint flavor a bit. I'd definitely recommend these now!


Andes Mint Cookies-adapted from Allrecipes

Total Time: 15 Minutes

Makes 36 Cookies

• 3/4 cup butter
• 1 1/2 cups packed brown sugar
• 2 tablespoons water
• 2 cups semisweet chocolate chips
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 36 Andes mints

In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and Andes mints and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.

At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.

Preheat oven to 350 degrees F.

Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. 

**This is part of the original recipe that I have sinced changed**
While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. 

Peanut Butter Cookies

Peanut butter cookies are always one of my favorites. They provide that sweet and salty-ness that is awesome. I added chocolate chips that I had laying around that just made these even better! 4/5 rating.

Peanut Butter Cookies-adapted from Taste of Home
Total Time: 25 Minutes
Makes 36 Cookies

• 1 cup shortening
• 1 cup peanut butter
• 1 cup sugar
• 1 cup packed brown sugar
• 3 eggs
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/2 cup chocolate chips (optional)

In a large bowl, cream shortening, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Mix in chocolate chips.

Roll into 1-1/2-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten with a fork or meat mallet if desired. Bake at 375° for 10-15 minutes. Remove to wire racks

White Chocolate Macadamia Nut Cookies

These cookies were really good! The original recipe called for salt, but I omitted it because I had salted macadamia nuts. 

White Chocolate Macadamia Nut Cookies-adapted from The Culinary Chronicals
Total Time: 20 Minutes

• 2 Cups All Purpose Flour, plus 1 Tablespoon
• ½ Teaspoon Baking Soda
• ¾ Cup Unsalted Butter, melted and cooled to room temperature
• 1 Cup Packed Light Brown Sugar
• ¼ Cup Granulated Sugar
• 1 Tablespoon Vanilla Extract
• 1 Large Egg plus 1 Egg Yolk
• 1 Heaping Cup White Chocolate Chips
• 1 Heaping Cup White Macadamia Nuts, roughly chopped

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour and baking soda; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the white chocolate chips and the macadamia nuts by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 14 -15 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a 5 minutes before transferring to wire racks to cool completely.

Chocolate Chip Pudding Cookies

I wanted to try something a little different when I made cookies last weekend. If you're ever really craving chocolate-make these cookies! They were so good (4/5). They also stayed soft really well. And looking at the comments, you could change the flavor of the pudding you put in to meet your cravings for the day--such a neat idea!! Also-check out Recipe Hunter Lisa-I LOVE her blog!

Chocolate Chip Pudding Cookies-adapted from Recipe Hunter Lisa

Total Time: 15 Minutes

• 1 cup butter, softened
• 1/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 1/4 cup flour
• 1 teaspoon baking soda
• 1 (4-ounce) package chocolate instant pudding
• 1 package chocolate chips

Cream butter, sugars, eggs, and vanilla. Add flour, baking soda, and pudding mix. Add chocolate chips, mix well. Drop by teaspoon onto a greased cookie sheet. Bake for 8-10 minutes at 350 degrees.

Snickerdoodles

I have never ever made snickerdoodle cookies. I don't even remember having them as a child. These were hands down the best cookies I made during my cookie extravaganza last weekend. They were soft and delicious! Go make these now! 5/5

Snickerdoodles-adapted from Tasty Kitchen

Total Time: 20 Minutes

Makes 24 Cookies

• 1 1/4 cup flour
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup plus 2 tablespoons sugar
• 2 tablespoons brown sugar
• 1 egg
• 1 teaspoon vanilla

For the Cinnamon Sugar

• 4 teaspoon cinnamon
• 1/4 cup sugar

Preheat oven to 375 degrees. Grease cookies sheets, or line them with parchment paper. Set aside.

Sift flour, cream of tartar, baking soda and salt into a bowl, and set aside.

Cream butter and both sugars on medium speed for several minutes until it is light and fluffy. Add the egg and vanilla and mix to combine.

Add the flour mixture in two batches, making sure the first half is incorporated before adding the second. Stop when the second batch is fully combined.

For the cinnamon sugar, stir together cinnamon and sugar in a bowl. Roll 1-inch balls of dough into the mixture. Place them on the cookie sheets about 2 inches apart. Flatten the balls slightly with the palm of your hand.

Bake for 9 to 10 minutes for a chewy cookie or 12 to 13 minutes fir a crispy cookie. Cool the sheets on wire racks for a few minutes, then transfer cookies directly onto the racks to let them cool.

Sugar Cookies

I love how easy sugar cookies are to make. As a kid I couldn't wait for Christmas so that I could help my mom frost her absolutely delicious sugar cookies. I still think that my mom's are the best (recipe here), but these were definitely a close second! These ended up a little thicker, and were so easy to make. I'd give them a 5/5 for sure--you just can't go wrong with cookies!

Sugar Cookies-adapted from Faith & Daisies

Total Time: 20 Minutes

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar, extra to roll dough in
• 1 egg
• 1 teaspoon vanilla extract

Preheat the oven to 375 degrees. Stir together the dry ingredients and set aside. Beat together the butter and sugar. Mix in the egg and vanilla. Add the dry ingredients and mix thoroughly. Form into balls and roll in sugar. Bake for 6-7 minutes.

Try Again: Oatmeal Raisin Cookies

So this was my bad baking experience for my cookie extravaganza! But I feel as though it's not my fault completely...The original recipe calls for 2 TABLESPOONS of beaten egg. What recipe doesn't have a whole egg count? I just saw the 2 and assumed it was two eggs. After looking at the comments, I have determined that two tablespoons of beaten egg is about 1 egg. So I changed it in my version, so we can all know from now on. The flavor was good, but the cookie was more like a sponge cake with the extra egg. So I don't want to give this a rating as I know it was wrong--I'll update when I try again!

Oatmeal Rasin Cookies-adapted from Taste of Home

Total Time 30 Minutes

Makes 14 Cookies

• 1/3 cup shortening
• 3 tablespoons sugar
• 2 tablespoons brown sugar
• 1 egg, beaten
• 1/4 teaspoon vanilla extract
• 1/2 cup quick cooking oats
• 6 tablespoons all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup raisins

In a smal bowl, cream shortening and sugars. Beat in egg and vanilla. In a small bowl combine the oats, flour baking soda and salt. Gradually add to the creamed mixture. Stir in raisins.

Drop by tablespoonfuls onto an ungreased baking sheet. Bake at 350 degrees for 9-11 minutes or until edges are lightly browned. Let stand for 2 minutes before removing to a wire rack to cool completely.

Oatmeal Coconut White Chocolate Macadamia Nut Cookies

Yes I know the name of these is long. But trust me, you want to try them. Right. Now. These have all the best parts of every kind of cookie wrapped into one. I made one mistake when making them that made these not quite as good as they could have been--I had salted macadamia nuts, but also included the entire amount of salt asked for in the recipe. My suggestion is if you used salted macadamias is to at least halve the salt in the recipe. Overall a 4/5 for cookies!

Photo Courtesy of But Mama, I'm Hungry!

Oatmeal Coconut White Chocolate Macadamia Nut Cookies

Total Time: 20 Minutes

Makes about 3 Dozen

• ½ c. butter (no substitutes)
• ½ c. shortening (no substitutes)
• 1 c. packed brown sugar
• ½ c. granulated sugar
• 2 eggs
• 1 tsp. pure vanilla extract
• 1 ½ c. flour
• 1 tsp. baking soda
• ½ tsp. salt
• 3 c. old fashioned oats
• ½ cup coconut
• 1 c. macadamia nut pieces
• 1 c. white chocolate chips
  
  Preheat the oven to 350° F.
• Cream the butter and shortening together in an electric mixer. Add sugars and continue mixing until nice and creamy. Add eggs, one at a time, then vanilla. Gradually add flour, a little at a time, mix well but not too much! Add baking soda and salt. Add all of the oats, and mix well. Add the coconut, macadamia nuts and white chocolate chips and mix. Drop by the rounded tablespoon onto a cookie sheet and bake for 10 – 12 minutes. I bake mine for 10. Let cool on sheet for at least 4 minutes and then transfer to a rack. Store in bags or an air tight container.

Almond Poppy Tea Cookies

I haven't made cookies in forever. Scott described these as 'sugar biscuits.' They were a good change from regular sugar cookies. 3.5/5 stars. I really enjoyed these cookies! They weren't the best I've ever made, but certainly not the worst!

Almond Poppy Tea Cookies-adapted from Betty Crocker
Total Time: 20 Minutes
Makes 36 cookies

• 1 pouch sugar cookie mix
• 1/3 cup all-purpose flour
• 1 tablespoon poppy seeds
• 1/2 cup butter, softened
• 3 ounce package cream cheese, softened
• 2 teaspoons almond extract
• 1/4 cup sliced almonds
• 1 cup powdered sugar
• 3-4 teaspoons water
  

Heat oven to 350 degrees. In a large bowl, stir cookie mix, flour, poppy seeds, butter, cream cheese, 1 teaspoon of the almond extract and egg until soft dough forms.

Roll dough into 1 1/4-inch balls; place 2 inches apart on ungreased cookie sheet. Press balls slightly to flatten. Top each flattened ball with 5 sliced almonds arranged to form a star.

Bake 9 to 11 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack.

In small bowl, mix powdered sugar, remaining 1 teaspoon almond extract and enough water to give the glaze a nice spreading consistency. Spread glaze over warm cookies. Store tightly covered in a single layer at room temperature.

Peanut Butter Oat Cookies

These cookies were suuuuper yummy! Easy to make, and kind of fun and different too! The recipe also says that reduced fat or generic brands of peanut butter are not recommended for this recipe!  From Taste of Home.

Peanut Butter Oak Cookies

• 1 cup butter, melted
• 1 cup peanut butter
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon Vanilla Extract
• 1-1/4 cups whole wheat flour
• 1 cup wheat bran
• 3/4 cup quick-cooking oats
• 2 teaspoons baking soda

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the remaining ingredients; stir into creamed mixture and mix well.
• Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 3 minutes before removing to wire racks. Yield: 5 dozen.