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.

These cookies were a huge hit at my husband’s work. Even better is the fact that they are no-bake. I added about 1/2 a cup more of the Rice Krispies, so use your own discretion. Recipe and photo courtesy of cookiesandcups.com.

• 2 cups Rice Krispies
• 1 cup mini marshmallows
• 1/2 cup creamy peanut butter
• 1 lb white chocolate

Line 2 baking sheets with parchment paper.  Mix cereal and marshmallows in a large bowl. Melt white chocolate and peanut butter together in the microwave or double broiler.  If you melt them in the microwave, use 30 sec increments and stir frequently.  Once melted, pour over the cereal mixture and stir until completely coated. Drop using a tablespoon onto lined sheets. Chill in the refrigerator until chocolate is set. To store, keep in a cool place for up to 5 days.  I kept mine in the fridge until ready to eat.