These cookies are, in a word, amazing.  They are 10 times better than their grocery store counterparts because they are chewy, not crunchy.  You should really go make them right now; then give them all away because you will eat them all if left in your vicinity. Recipe and photo courtesy of motherthyme.com

Cookie:

• 2 cups oatmeal
• 2 cups flour
• 1 tablespoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 1 cup butter
• 1 cup brown sugar; packed
• 1/2 cup sugar
• 2 eggs
• vanilla

Icing:

• 2 cups confectioners sugar
• 3 tablespoons milk

Preheat the oven to 350 degrees.  Spray or line your baking sheets and set aside.  Placed rolled oats in a food processor and pulse for about 10 seconds until coarse.  Mix oats with the rest of the dry ingredients.  Using an electric mixer cream together the butter and sugars.  Add eggs one at a time, then the vanilla extract.  Gradually add in flour mixture until combined.  Roll dough into 2 tablespoon size balls and place on a baking sheet about 2 inches apart.  Bake for 10-12 minutes until the bottoms begin to brown.  Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

After the cookies are completely cool, mix together your glaze ingredients and proceed to dip the tops of the cookies into the icing.  Let the glaze dry then store in an airtight container.

I really like this peanut butter cookie recipe.  It stays really soft, and the addition of peanut butter chips just pushes it over the edge. Recipe and photo courtesy of cookiesandcups.com

• 1/2 cup butter, room temp
• 1/2 cup crunchy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 egg
• 1 1/2 teaspoons vanilla
• 1 teaspoon vanilla
• 1 teaspoon cornstarch
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup all purpose flour
• 1 cup peanut butter chips

Preheat the oven to 350°F/175°C. Line a baking sheet with parchment paper or a silicone mat and set aside. Add the butter and peanut butter into the bowl of your stand mixer fitted with the paddle attachment. Turn the mixer onto medium speed and mix for 1 minute, or until smooth and combined. Add both sugars and with the mixer still on medium beat the mixture for 2 minutes until pale in color and fluffy, scraping the sides of the bowl as necessary. Add in the egg and vanilla and continue mixing for 45 more seconds until combined and smooth. Add in the cornstarch, baking soda, baking powder and salt and mix for an additional few seconds until combined. Turn the mixer to low and add in the flour, mixing until the dough comes together. Stir in the peanut butter chips evenly. Using a medium cookie scoop (2 tablespoons) scoop the dough onto the prepared baking sheet, placing the scoops 2 inches apart. Garnish with extra peanut butter chips, if desired. Bake the cookies for 9-10 minutes until they are golden at the edges. Remove the pan from the oven and allow the cookies to cool on the baking sheet for 4-5 minutes and then transfer them to a wire rack to cool completely.

These cookies are amazing.  Like a snickerdoodle, but better.  The secret is the browned butter and toasted pecans. Although they require a little more prep than your average cookies, they are so worth it. Recipe and photo courtesy of kevinandamanda.com.

Cookie:

• 1 cup butter
• 1 heaping cup whole pecans
• 1 cup oats, quick or old-fashioned
• 1 1/2 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla

Rolling Mixture:

• 1/2 cup sugar
• 2 teaspoons cinnamon

Melt butter in a heavy bottomed sauce pan over medium to medium-high heat. Once the butter has melted and begins to foam, start whisking constantly. Once the butter is brown and has a nutty fragrance, transfer to a large mixing bowl to cool. Meanwhile, toast the pecans in a large skillet over medium heat. Cook, stirring frequently, for about 4-5 minutes until the pecans are dark brown and smell toasted. Immediately transfer to the bowl of a food processor. Add the oats and pulse until the oats and pecans are smooth and combined. Transfer the mixture to a mixing bowl and whisk in the flour, baking powder and salt until well combined. Next add the sugar and brown sugar to the cooled brown butter and beat on medium to medium-high speed for 2-3 minutes. Add the eggs and vanilla and beat for another 2-3 minutes until well combined. Add the flour mixture and beat on low speed until just combined. Use a medium cookie scoop to form dough into balls, then roll in cinnamon sugar mixture. Place on a cookie sheet lined with parchment paper. Bake at 350 for 10 minutes until edges just start to turn golden brown. Cool on a wire rack.
*Using baking powder results in a puffier cookie, while using baking soda makes a flatter cookie.  Use whatever you prefer.

These cookies take a little bit of time to make, but they’re great for a special occasion. Make sure to chill the dough a good long time so they maintain their shape, otherwise they’ll just look like oval cookies. Recipe and photo courtesy of cookiesandcups.com.

Cookies:

• 1 cup butter, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 eggs
• 2 teaspoon vanilla
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• approx 1/3 cup extra sugar for rolling

Filling:

• 1 cup butter, softened
• 1 cup creamy peanut butter
• 4 cups powdered sugar
• 2-3 tablespoons milk

Cookies:

In a large bowl, beat butter, peanut butter, and sugars until light and fluffy, about 30 seconds on high speed. Lower mixer to medium and add eggs and vanilla, continuing to mix until combined.  Turn mixer to low and add flour, baking soda and baking powder.  Mix until combined. Refrigerate dough for 1 hour.  Preheat oven to 375 degrees. From chilled dough 1 inch balls, then form into a log shape.  Roll the log shape in the extra granulated sugar and place on baking sheet about 2 inches apart. Use a fork to make the criss-cross pattern, then pinch the center to make the peanut shape.  Bake for 6-8 minutes until edges are lightly golden.  Cool for 2 minutes then transfer to wire rack to finish cooling.

Filling:

In a large bowl beat butter and peanut butter together til smooth. Slowly add in the powdered sugar and beat until smooth.  Add the milk, one tablespoon at a time until the desired consistency is reached. Spread a heaping tablespoon of filling on the bottom of one cookie, and top with another to make a sandwich.

*If your cookies spread too much during baking, just re-pinch them the minute they get out of the oven.

 

This cookie is in my top 5 all time favorite cookies.  They are perfectly chewy, with yummy bits of Butterfinger throughout.  The dough is very simple and I have yet to meet someone who didn’t love them. Be sure to stock up on candy after all the major holidays. Recipe and photo courtesy of cookiesandcups.com.

• 3/4 cup butter, softened
• 1 cup granulated sugar
• 1 egg, plus 1 yolk
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 3/4 teaspoon baking soda
• 2 1/4 cup flour
• 2 cups chopped Butterfinger (approx. 10-12 fun sized bars)

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside. Cream together butter and sugar for 2 minutes until light and fluffy.  Add in egg, yolk, and vanilla.  Mix until combined. Beat in baking soda, and salt, then add in flour.  Finally mix in the chopped Butterfinger. Using a cookie scoop, drop tablespoons of dough about 2 inches apart. Bake for 8-9 minutes until edges are lightly golden. Allow to cool on the baking sheet for 3 minutes, then transfer to a cooling rack.

 I really liked these cookies, partly because they didn’t have any flour. The options to add in to these cookies are pretty limitless. They also make really good freezer cookies. Recipe and photo courtesy of recipegirl.com.

• 1 1/2 cups creamy peanut butter
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 1 stick unsalted butter, softened
• 3 large eggs
• 1 tablespoon vanilla extract
• 4 1/2 cups quick cooking oats
• 2 teaspoons baking soda
• 1 cup chocolate chips
• 1 cup M&M’s or Reese’s pieces

Preheat oven to 350 degrees. Spray or line cookie sheets.  In a large bowl, combine the peanut butter with the sugars and butter and mix until well combined. Add in the eggs and vanilla, mixing well, then add the oats and baking soda.  Finally add in the chocolate chips and M&M’s. Drop by tablespoons onto the prepared cookie sheets. If desired, dot a few extra toppings on the tops of the cookies to make them look pretty.  Bake 10-12 minutes, being carefully not to overbake. Cool for 5 minutes on the sheet, then transfer to wire racks to finish cooling.