Oatmeal Butterscotch Cookies

• 3/4 cup (1 1/2 sticks) butter or margarine,softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups quick-cooking oats
• 1-3/4 cups (11-oz. pkg) HERSHEY'S butterscotch chips

1. Heat oven to 375 degrees F.
2. Beat butter , granulated sugar and brown sugar in large bowl until well blended. add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well.
3. Drop by heaping teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Peanut Butter Drop Cookies

• 1/4 C. butter or margarine
• 1/4 C. milk
• 1 C. granulated sugar 
• 1/4 C peanut butter
• 1/2 t vanilla 
• 1 1/2 C. quick cooking oatmeal

Mix butter, sugar, and milk in a saucepan; bring to a boil, and boil for 1 minute. Remove from heat. Stir in peanut butter, vanilla, and oatmeal. drop by teaspoonful's onto waxed paper and chill in the refrigerator until firm.

From: Where's Mom Now That I Need Her?

Oatmeal Mini Pieces Cookies

2/3 cup shortening (or a combo of unmelted butter and shortening)
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 egg
1/2 t vanilla
1 cup all-purpose flour
1/2 t baking soda
1/2 t salt
2 T milk
1 1/2 cups rolled oats
1 1/3 cups (10 oz package) Reese's Mini Pieces Candy

Heat oven to 350.  Lightly grease cookie sheet or use parchment paper.

Beat shortening and sugars in large bowl until fluffy.  Add in egg and vanilla.  Stir together flour, baking soda and salt; add alternately with milk to sugar mixture.  Stir in oats and candy pieces.  Drop by spoonfuls onto cookie sheets.

Bake 12-15 minutes or until lightly browned.  Cool on wire racks.

(found on back of Reese's mini pieces bag)

Classic Spritz Cookies

1 1/2 cups butter
1 cup granulated sugar
1 egg
2 T milk
1 t vanilla
1/2 t almond extract
3 1/2 cups all-purpose flour
1 t baking powder

Preheat oven to 375 F. Thoroughly cream butter and sugar, . Add egg, milk, vanilla and almond extract; beat well. Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. Do not chill.

Place dough into cookie press and press cookies onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned around edges. Remove cookies from sheet; cool on rack.

(Wilton's Cookie Press recipe)

Root Beer Cookies and Frosting

1 cup unsalted butter
2 cups dark brown sugar
2 eggs
2 tsp. root beer extract
3 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1/4 cup water (optional–only use if dough is too dry)

Cream butter and dark brown sugar until very light and fluffy. Add the eggs one at a time, beating well after each addition. Add the root beer extract. Whisk dry ingredients together. Add a little at a time to the creamed mixture.

Chill for at least an hour.

Preheat oven to 350 degrees F. Lightly grease several baking sheets, or line them with silicone baking mats or parchment paper. Roll into small balls (about 1″ diameter). Place them on the pan, leaving a bit of space between the cookies. Gently press the tops of the dough. (If you leave out the water, sometimes the cookies don’t spread very much.) Bake for 6-8 minutes, rotating cookie sheet halfway through. Let cool on wire rack.


Frosting Recipe:

1 cup butter
3 cups powdered sugar
2 tsp. root beer extract
a few tablespoons hot water

Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the root beer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached.
Frost the cooled cookies and let stand for a few minutes to let the frosting set up.

(Recipe found on Makes and Takes and was made by Cafe Johnsonia)

Sugar Cookie Frosting

1 cup butter softened, not melted
1/2 cup evaporated milk
2 t. vanilla
5-6 cups powdered sugar

Mix well. Can be colored, if desired.

Banana Oatmeal Cookies

 

• 1 1/2 cups flour
• 1 cup sugar
• 1/2 t baking soda
• 1 t salt
• 1/4 t nutmeg
• 3/4 t cinnamon
• 3/4 cup shortening
• 1 egg
• 1 cup mashed very ripe bananas (2-3 large as brown as can be are the best)
• 1 3/4 cups quick cooking oats
• 1/2 cup chopped nuts

Sift together flour, sugar, soda, salt, nutmeg and cinnamon. Cut in shortening. Add the rest of the ingredients. mix until thoroughly blended. Drop by spoonfuls on ungreased sheets. Bake at 350 for 15 minutes. Remove from pan immediately and cool.

Sugar Cookies

1 cup butter, softened not melted
1 cup sugar
3 eggs
2 t. vanilla
1/8 t. lemon extract

3 1/2 cups flour

3 t. baking powder

Cream together butter and sugar. Mix in eggs, vanilla and lemon extract. Add flour and baking soda. Chill dough for an hour. Roll cookies out on floured surface to 1/4" thickness. (They should be more dry than moist)

Bake at 360 for 7-9 minutes.

Snickerdoodles

1 C. soft shortening (part mergarine)
1 1/2 C. sugar
2 eggs
2 3/4 C. flour
2 t. cream of tartar
1 t. baking soda
1/4 t. salt

Rolling mixture:
2 t. sugar
2 t. cinnamon

Mix shortening, sugar, and eggs. In another container, mix by sifting remaining ingredients. Stir into the first ingredients. Roll dough into balls the size of small walnuts. Roll into cinnimon mixture. Place 2" apart on cookie sheet. Bake 8-10 minutes. Makes 5 dozen 2" cookies.