Soft Chewy Peanut Butter Cookies

One of our favorite cookies to make and eat are Peanut Butter cookies. This recipe makes up a batch of peanut butter cookies that are soft and chewy.  I came across the written recipe tucked into one of my mother's cookbooks.

Ingredients

1 c. butter, softened
1 c. peanut butter, creamy
1 1/4 c. granulated sugar, divided
1 c. brown sugar
1 tsp. vanilla
3 eggs
2 tsp. baking soda
1/4 tsp. salt
4 c. flour
1 c. peanut butter chips
1/4 c. sugar, for rolling the dough in

Directions

Preheat oven to 375°.  Lightly grease or spray a cookie sheet to keep the cookies from sticking, or line a cookie sheet with parchment paper.  

Cream together butter, peanut butter, 1 cup granulated sugar and brown sugar.

Add eggs, one at a time, beating well after each. Stir in vanilla.

Mix in baking soda, salt and flour. 

Stir in peanut butter chips by hand with a wooden spoon.

Roll some dough between the palms of your hands into 1 1/2-inch balls.  You may want to refrigerate the dough if it sticks too much to your hands.

Place 1/4 cup granulated sugar in a small bowl. Roll the dough balls in the sugar. 

Place the cookie dough balls on a baking sheet.  Bake for 7 to 9 minutes.  Remove from oven before they turn brown.  Leave them on the cookie sheet for 5 minutes to set up, so you can remove them and place them on a cooling rack.  It is important not to over bake the cookies, so they will remain very soft.

Dishpan Cookies

 You will need a big bowl or clean dishpan to mix up these cookies. This recipe gives you a big supply of cookies if you need to bake cookies for a large group of people. Of course, they work equally well to bake them up and store in the freezer for your own family, too. That way, you just bring out the cookies as needed. 

Ingredients

2 c. brown sugar
2 c. granulated sugar
2 c. vegetable oil,  margarine or butter
4 eggs
2 tsp. vanilla
2 tsp. soda
1/4 tsp. baking powder
1 tsp. salt
4 c. flour
1 1/2 c. oatmeal
1 c. chopped pecans or walnuts (optional)
1 c. chopped dates (optional)
1 c. raisins (optional)
2 c. coconut
4 c. cornflakes
1 (6 oz.) pkg chocolate chips

Directions

Cream brown sugar, granulated sugar, vegetable oil, eggs and vanilla together until light and fluffy.

Stir in soda, baking powder, salt and flour until thoroughly combined.

Add oatmeal, nuts, dates, raisins, coconut, cornflakes and chocolate chips.  Mix well.

Bake at 350° for 8 to 10 minutes, or until edges are lightly browned. Cool on wire racks.

Outrageous Chocolate Chip Cookies

Here is another handwritten recipe  from my mother's recipe box. The handwriting is not hers and there is no name on it, but the recipe card bears the stains of being used a lot. I remember these cookies while growing up. They were always a special treat for an after school snack or for after coming in from playing outdoors. She always packed some in my dad's lunch box, so he would have a delicious treat while hauling gravel.

Ingredients

1 c. margarine
1 c. sugar
2/3 c. brown sugar
1 c. peanut butter
1 tsp. vanilla
2 eggs
2 tsp. baking soda
1/2 tsp. salt
2 c. flour
1 c. oatmeal
1 pkg chocolate chips

Directions

Preheat oven to 350° Lightly grease cookie sheets.

Beat margarine, sugar, brown sugar, peanut butter, vanilla and eggs until creamy.

Stir in baking soda, salt and flour.  Stir into the batter until moistened

Mix in oatmeal.

Stir in chocolate chips.

Drop by rounded tablespoonfuls onto prepared cookie sheets.

Bake for 12 to 13 minutes. Remove from oven when the cookie edges start to brown. Allow the cookies to cool on the cookie sheets for 5 minutes. Then transfer to a wire rack to finish cooling.

 

Large Brownie Cookies

 

If you love brownies and coffee, then brownie cookies are the next best thing. They are fudgy in the middle, chewy on the edges and very chocolaty with a touch of coffee flavor mixed in.

Ingredients

2 cups or 12 oz bittersweet chocolate chips
1/2 c. butter
3 eggs
1 c. sugar
1/4 c. brown sugar
1 Tbs. vanilla
2 tsp. espresso powder or dry instant coffee
1/2 tsp. baking powder
1/2 tsp salt
3/4 c. flour
1/4 c. unsweetened cocoa powder
1/2 c. mini semi-sweet chocolate chips
1 c. chopped nuts (optional)

Directions

Preheat oven to 350°

In a heavy pot or saucepan, combine bittersweet chocolate chips and butter.  Over very low heat, stir until the chips and butter are melted and the mixture is smooth.  Remove from heat and allow the mixture to cool to lukewarm.

In a mixing bowl, combine eggs, sugar, brown sugar, vanilla and espresso or instant coffee. Beat for about 5 minutes on high speed. The mixture should be thick and creamy.

Reduce the mixer speed to low. Gradually add the cooled melted chocolate chips and butter mixture.  Mix thoroughly.

Stir in the baking powder, salt, flour and cocoa powder, mixing to combine.

Add the mini semi-sweet chocolate chips and nuts if desired.

Cover and chill the cookie dough for about 30 minutes. 

Drop by 1/4 cupfuls onto parchment-lined cookie sheets, placing cookies about 3-inches apart.

Bake 10 to 14 minutes or until the edges are set. The cookies will have the appearance of being slightly wet looking in the center. That is all right and the perfect time to remove them from the oven. It is important to not over bake the cookies, or they will not be fudgy like brownies. Cool the cookies on the cookie sheets for 1 to 2 minutes, then remove to wire racks to finish cooling. The cookie tops will crinkle as they cool.

Congo Bars

Delicious moist bars with nuts and chocolate chips.  They are so good and so easy to make. Congo Bars are perfect for mid-day snacking or to take along on a picnic, or as a dessert.

Ingredients

2/3 c. butter or margarine, softened or room temperature
2 1/4 c. brown sugar
3 eggs
2 1/4 tsp. baking powder
1/2 tsp. salt
2 3/4 c. flour
1 c. nuts, chopped
12 oz. chocolate chips

Directions

Preheat oven to 350°.  Lightly grease and flour the bottom of a 13 x 9-inch cake pan.

Cream butter and brown sugar together until light and fluffy.

Add eggs, one at a time. Beat well after each addition.

Mix in baking powder, salt and flour until combined.

Stir in nuts, and chocolate chips.

Pour into prepared pan. Bake for 25 to 30 minutes.  Do not over bake.

Hello Dollies

Hello Dollies is a very old recipe that my grandmother used to make for special occasions. They are easy to make and so good!  Are they like a piece of candy, or a rich tasting bar cookie? You decide.  

This is the basic recipe, but sometimes we will add a layer of butterscotch chips after the chocolate chips. You can also use pecans instead of walnuts. 

Ingredients

1 c. butter or margarine
1 c. graham cracker crumbs
1 c. shredded coconut
1 c. chocolate chips
1 c. walnuts, chopped
1 (14 oz.) can sweetened condensed milk

Directions

Melt butter in the bottom of a 13 x 9-inch cake pan

Pour graham cracker crumbs over the melted butter, spreading out to cover the bottom of the pan. Press the mixture into the bottom of the pan.

Next, layer the coconut over the top of the crust, pressing into the graham crackers below.  Then, repeat with the layer of chocolate chips and press those into the coconut layer.  Layer the chopped walnuts over the chocolate chips, pressing them into the chocolate chip layer below. 

Pour sweetened condensed milk over the top.

Bake at 350° for 25 minutes, or until the top begins to lightly brown. 

Cool thoroughly before cutting into squares.

**To get the milk to pour better, sit the open can in some hot water for a few minutes.

Homemade Butterscotch Brownies

Homemade Butterscotch Brownies is a quick and easy recipe. This is one brownie that your family will love and ask you to make often. They are chewy and sweet with butter and brown sugar. You can make them with or without the coconut and/or nuts.

Ingredients

1/3 c. butter
1 c. brown sugar
1 egg
1/2 tsp. salt
3/4 c. flour
1 tsp. baking powder
1/2 tsp. vanilla
1/2 c. coconut (optional)
1 (6 oz.) pkg. chocolate chips
1/2 c. nuts, chopped (optional)

Directions

Preheat oven to 350°. Grease an 8 or 9 inch square pan. 

Melt butter in medium saucepan. Set aside until cool.

Add brown sugar, egg, salt, flour, baking powder, and vanilla. Blend ingredients well.

Mix coconut, chocolate chips and chopped nuts.

Spread in prepared pan. 

Bake for 25 minutes.

Do not over bake the brownies.  They may look like they are not quite done, but remove them from the oven and allow them to cool.  If you over bake the brownies, they will be hard and dry.

Apple Bread Or Bars

This is a recipe from my grandmother's recipe box. It makes a simple, yet delicious apple bars. They are great for snacking, lunches or even as a dessert with a dollop of whipped cream or served with ice cream. 

Ingredients

1/2 c. shortening
1/2 c. granulated sugar
1/2 c. brown sugar
2 egg
1 tsp vanilla extract
2 Tbs. sour milk
1 tsp. soda
1/2 tsp. salt
2 c. flour
2 c. chopped apples
2 Tbs. granulated sugar
1/4 tsp cinnamon

Directions

Preheat oven to 350°. Lightly grease a 13 x 14 1/2-inch pan or two smaller pans.  You can use a sheet pan, but the bars will be thinner.

Cream shortening, white sugar and brown sugar together until light and fluffy. 

Beat in eggs, one at a time, mixing well after each addition.  

Mix in the vanilla extract and sour milk.

Add the soda, salt and flour, mixing until combined.

Stir in the apples.

Spread out in the prepared pan. 

In a small bowl, combine 2 tablespoons granulated sugar and cinnamon. Sprinkle over the top of the apple bars. 

Bake at 325° for 55 minutes.

Coffee Toffee Bars

Coffee Toffee bars are easy to make and taste so good.  They are like the chocolate chip bar cookies, but with the flavor of coffee and almonds.

Ingredients

1 c. butter or margarine
1 c. brown sugar
1 tsp. almond extract or vanilla
1 to 2 Tbs. instant coffee crystals
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp salt
2 1/4 c. flour
1 c. semi-sweet chocolate chips
1/2 c. nuts, chopped (Optional)

Frosting

1 Tbs. soft butter
3/4 c. powdered sugar
1/8 tsp. almond extract or vanilla
1 to 2 Tbs. milk

Directions

Preheat oven to 350°. Grease a 9 x 13-inch pan. 

Cream butter and brown sugar together, until light and fluffy.

Blend in almond or vanilla extract and instant coffee crystals

Add the flour to the mixture.  You may need a bit more flour to make a stiff dough. 

Stir in chocolate chips and nuts.  

Press the mixture into the prepared pan.  

Bake for 20 to 25 minutes.  While the bars are baking, you can make the frosting. 

To make the frosting, mix butter and powdered sugar together.  Add the almond or vanilla extract and 1 Tablespoon milk.  

Slowly add the other tablespoon of milk until spreading consistency. Frost the bars while they are still warm. 

 Brownies

Brownies. These are quick and easy to make and such a good treat. You can serve these brownies with frosting on them, or leave the frosting off.

Ingredients

1 1/2 c. flour
2 c. sugar
10 Tbs. cocoa
1 tsp. salt
1 c. butter, margarine, or shortening, softened
4 eggs
2 tsp. vanilla
2 Tbs. Karo syrup
1 c. nuts, chopped (optional)

Directions

Preheat oven to 350­°

Mix the flour, sugar, cocoa and salt together. 

Add the butter, eggs, vanilla, and Karo syrup. Beat for 3 minutes.

Stir in nuts if desired. 

Pour into an ungreased 9 x 13-inch cake pan. Bake for 30 minutes. 

Frost if desired. Recipe below.

Frosting

Chocolate Frosting Recipe

Ingredients 

6 Tbs.  butter margarine
2 2/3 c. powdered sugar
1/2 c. cocoa
1 tsp. vanilla
1/4 to 1/3 c. milk

Directions

In a large bowl, cream the butter and powdered sugar until light and fluffy.  It can take about 5 to 7 minutes.  

Turn the mixer to low and gradually add cocoa.  Add vanilla and beat well.  

Pour in milk, beating as you pour.  Continue to add the milk until you have it at the right consistency to spread over the brownies.

Spread over cooled brownies. Cut into bars.

 Oatmeal Crispies

Oatmeal Crispies are one of my family's favorite cookies to bake and eat.  They are quick and easy to mix up and the dough will keep in the refrigerator for 2 weeks or more.  That way you can have delicious, fresh baked cookies right out of the oven whenever you want. The recipe calls for shortening, but you can use equal amounts of butter and shortening for a delicious butter flavor.  

Ingredients

1 c. shortening
1 c. white sugar
1 c. brown sugar
2 egg
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 3/4 c. flour
3 c. quick-cooking oatmeal
1/2 c. nuts, chopped (Optional)
1/2 c. raisins (Optional)

Directions

Preheat oven to 350°.

Cream shortening, white sugar and brown sugar until light and fluffy.

Beat in eggs, one at a time, beating well after each addition. Mix in the vanilla.

Add the salt, baking soda, nutmeg, and cinnamon and mix well.

Gradually add the flour.   Stir in the quick-cooking oatmeal and the nuts.

Drop by tablespoonfuls about 2-inches apart onto ungreased cookie sheets. Flatten lightly with a fork like you do with peanut butter cookies. 

Bake for 10-12 minutes, or until lightly browned. Allow to cool a couple of minutes before removing to finish cooling on wire racks.

Ginger Snaps

One of our favorite cookies to make through the year are Ginger Snaps. Spicy cookies made with molasses, cinnamon, cloves and ginger. It is a delicious combination of spices that is sure to please everyone who tries them.

Ingredients

1 c. granulated sugar
1/4 c. brown sugar
1 stick butter or margarine
1 egg
1/2 c. molasses
1 Tbsp. milk
1 1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp ground cinnamon
1/2 tsp. cloves
2 to 3 1/2  tsp. ginger
1/4 tsp black pepper
2 cups all purpose flour
Granulated sugar for coating the ginger snaps

Directions

Preheat oven to 350°. 

Cream together granulated sugar, brown sugar and butter until light and fluffy.

Beat in egg.  Add the molasses and milk, mixing until thoroughly combined.

Add baking soda, salt, cloves, ginger and black pepper.

Gradually stir in the flour.

Roll tablespoons of dough into a ball. Roll the balls in granulated sugar and place on cookie sheets. If the dough is too sticky, place it in the refrigerator for 30 minutes before forming the cookie dough into balls.

Bake 7 to 9 minutes.  The tops should show signs of cracking and the cookies should still be soft when you take them out of the oven.

Add Place dry ingredients in a bowl and stir until blended. Add wet ingredients and stir until blended. Shape into a ball and wrap in wax paper. Chill 1 hour. Roll out and cut with a 2 inch cookie cutter. Sprinkle tops of cookies with sugar. Place on greased cookie sheets. Bake 8 minutes. Let stand 2 minutes before transferring. Makes 2 dozen.

 Poor Man's Cookie Bars

This is an old fashioned cookie bar recipe that I found in one of my mother's old cookbooks,  It is yellowed with age and stained with use. She used to make these often while I was growing up. I had lost the recipe and was so happy to find it again. I can make it for my kids and they can have some good memories as well.

Ingredients

1 c. raisins
1 1/4 c. water
1/4 c. shortening
1 tsp. vanilla
1 egg, beaten
1 c. sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. soda
1/2 tsp. salt
2 c. flour
1/2 c. nuts (optional)

Directions

Cook raisins, water and shortening together for 10 to 15 minutes.

Add vanilla and set aside to cool.

After the mixture is cool add the egg, sugar, cinnamon, nutmeg, soda, salt, flour and nuts.

Spread the cookie dough in a greased cookie sheet. 

Bake at 375° for 18 to 20 minutes. 

Cut into bars when slightly cool.

 Marble Squares

If you are looking for a soft, chewy cookie bar that is loaded with chocolate and marbled throughout the dough, then this recipe is perfect. It is so much easier then making individual cookies and they are the perfect treat for any time of the day.

Ingredients

8 oz. cream cheese
1/3 c. sugar
1 egg

Directions

Combine softened cream cheese, and sugar.  Add egg and mix well.  Set aside. 

Ingredients

1/2 c. butter or margarine
3/4 c. water
5 Tbs cocoa
2 c. flour
2 c. sugar
2 eggs
1/2 c. sour cream
1 tsp. soda
1/2 tsp. salt
6 oz. chocolate chips

Directions

Preheat oven to 350°. Grease and flour the bottom of a 9 x 13-inch pan. 

In a saucepan, combine butter, water and cocoa.  Cook and stir until it comes to a boil. Remove from heat.

Stir in flour and sugar until thoroughly combined. 

Add the eggs, sour cream, soda and salt.  Mix well.

Pour into the prepared pan. 

Spoon the cream cheese mixture over the batter.  Cut through the mixture with a dull knife to give it a marbling effect throughout the bars. 

Sprinkle chocolate chips over the top.

Bake for 35 to 40 minutes.

 Layer Date Bars

Dates are so good and they are healthy for you as well.  They are rich in protein, vitamins, and iron. They strengthen your nervous system, lowers cholesterol, improves bone health, promotes digestion and improves your skin.  Of course, eat them in moderation and sometimes that is hard to do. 

My grandfather used to buy me dates to eat as a treat and I really enjoyed eating them. I never knew they were good for me. I just knew they tasted delicious.  We still eat dates for a snack, but we also make this wonderful, tasty Layer Date Bars.

Ingredients

1/2 c. shortening
1 c. brown sugar
1 1/2 c. flour
1/2 tsp. salt
1 tsp. soda
1 3/4 c. quick cooking oatmeal
1 lb. dates, pitted and cut
1 c. sugar
1 c. water

Directions

Preheat oven to 350°. Grease a 9 x 13 inch pan.

In a large sauce pan, cook the dates, sugar and water until it is the consistency of jam. Set aside to cool a bit.

Thoroughly cream shortening and sugar till light and fluffy.

Add salt, soda, flour, and oatmeal. Mix until crumbly. Pat half of the mixture in prepared pan. Do not pack it down hard or the layer will be hard.

Spread the date filling over the crumbly mixture in the pan.

Sprinkle the remaining half of the crumbly mixture over the dates. Again, only pat the top layer down so it is evenly spread over the top. 

Bake for 30 minutes.

Makes about 20 bars.

Pfeffernusse Cookies

 Pfeffernuse Cookies. My great aunt used to make these every year for Christmas. She was a German lady who cooked and baked so many delicious things.  Her food was simple, yet she knew how to make things memorable. These cookies are traditional Christmas cookies made with black pepper and anise for a unique flavor. We make these at our house as well and they are a huge hit. 

Ingredients

1/2 c. butter, room temperature
3/4 c. brown sugar
1/3 c. molasses
1 egg
1 tsp. anise extract, or vanilla
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. black pepper
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. allspice
1/2 tsp. salt
1/4 tsp cloves
1/4 tsp. cardamon
2 1/4 c. flour
1 c. powdered sugar

Directions

Cream together butter and brown sugar until light and fluffy.

Pour in the molasses and mix in thoroughly. 

Add the egg and anise or vanilla extract, beating until combined. Scrape the bowl occasionally so everything gets mixed in.

Turn the mixer to low speed. Gradually add the baking soda, cinnamon, black pepper, nutmeg, ginger, allspice, salt, cloves, cardamon, and finally the flour. Mix until just combined.

Remove the dough and place in a plastic bag. Refrigerate for 3 hours so the flavors can mingle. 

Preheat oven to 350°. Line 2 cookie sheets with parchment paper or lightly grease or spray them.

Place the powdered sugar in a bowl or in a bag and set aside

Scoop out about a tablespoon of dough.  Roll the dough between the palms of your hands into a ball about 1 1/2-inches in diameter. Place the balls on the prepared cookie sheet, about 2-inches apart. If the dough is too stiff to handle, or it crumbles apart, allow the dough to stand at room temperature for a while.

Bake 10 to 12 minutes or until the edges are set and there are cracks in the tops of the cookies. Remove from the oven and let them cool just a bit. While the cookies are slightly warm, roll them in the powdered sugar. You can dip them twice in the powdered sugar for extra coating if you like.

Cool completely and store in an airtight container

 

Gingerbread Cookies

Everyone loves these Gingerbread Cookies. They are soft in the center with crisp edges. We love cutting out Gingerbread cookies in different shapes. The dough smells wonderful with the spices.

Ingredients

2/3 c. butter, softened
3/4 c. brown sugar
1 egg
2/3 c. molasses
1 tsp. vanilla
1 Tbs. cinnamon
1 Tbs. ginger
1/2 tsp. allspice
1/2 tsp. cloves
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
3 1/2 c. flour

Directions

Cream together the butter and brown sugar until light and fluffy.

Add the egg and beat until combined.

Pour in the molasses and vanilla. Beat on high speed for about 2 minutes. Remember to scrape down the sides and bottom of the bowl occasionally.

Turn the mixer to low and add the cinnamon, ginger, allspice, cloves, baking soda, baking powder and salt.  Mix in the flour until it is thoroughly blended into the dough..

Divide dough in half. Wrap each half in plastic wrap and let stand at room temperature for 2 hours or longer. You can put the dough in the refrigerator for 2 to 3 hours, but you need to let the cookie dough come to room temperature before using.

Preheat oven to 325° to 350°. Grease or line the cookie sheets with parchment paper and set aside.

Lightly flour the surface where you will be rolling out your cookie dough. Take one half of the dough and place it on the floured surface. sprinkle some flour over the top and on your rolling pin. Begin rolling out the dough until it is 1/4 inch thick.  Rotate the cookie dough and lightly flour underneath if it begins to stick. Also lightly dust with flour on top it the rolling pin begins sticking there.

Cut into desired shapes with cookie cutters.  You can also put the cookie cutter in flour so the cookie dough does not stick to the sides of the cutter. 

Bake for 7 to 10 minutes. Watch the cookies so they don't burn or bake too long. If you bake them too long, the crunchier and harder they will be. To tell when the gingerbread cookies are done, look at the tops. Do they have a glossy sheen on top? If so, they are not quite done. You will want to remove them from the oven right after the shininess is gone.  You can also press the edge of the cookie with your finger, being very careful to not burn yourself. If it shows an indention, you will need to bake the cookies a little longer. If the edge does not fall inwards, then they are done.

Allow cookies to cool for about 5 minutes before removing. Place on cooling racks until completely cool.  Frost or decorate as desired.

If you want crisp cookies, roll the dough out very thin. If you want softer cookies, leave the cookie dough thicker.

 Pumpkin Snickerdoodle Cookies

Snickerdoodles are one of our favorite cookies to make. We also like the taste of pumpkin. Combining these two great tastes together gave us a delicious tasting cookie.  Flavorful spices and each cookies is rolled in sugar cinnamon.

Ingredients

1 c. butter, room temperature
1 c. sugar
3/4 c. brown sugar
1 egg
3/4 c. pumpkin
1 tsp. vanilla
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. cloves
1 tsp. cream of tartar
1/2 tsp. baking powder
1 tsp. baking soda
3 1/2 tsp. cornstarch
1/4 tsp. salt
3 1/4 c. flour

Cinnamon sugar Coating

1/2 c. sugar
1 tsp. cinnamon

Directions

Preheat oven to 350°.  Line a cookie sheet with parchment paper. Set aside.

 In a large bowl, cream the butter, sugar and brown sugar together until light and fluffy.

Mix in the egg, pumpkin and vanilla until well combined.

Turn the mixer to low and mix in the cinnamon, ginger, nutmeg, allspice, cloves, cream of tartar, baking powder, baking soda, cornstarch and salt.

Stir in the flour until combined. 

Cover the bowl with a lid or plastic wrap and place in the refrigerator. You can also remove the dough and place it in a plastic bag.  Chill for about 30 minutes

In a small bowl, combine the cinnamon and sugar mixture together. Set aside.

Remove the cookie dough from the refrigerator. Spoon out about two tablespoons of dough. Roll the dough between the palms of your hand into a ball. Place the ball in the cinnamon sugar mixture, coating all sides of the ball.

Place the sugar cinnamon coated balls on the cookie sheet lined with parchment paper. Space 2 inches apart.

Bake for 10 to 12 minutes or until the bottoms just begin to turn brown. 

Leave the cookies on the parchment paper for about 5 minutes, then remove the cookies and place on wire rack to cool.  

Store the cookies in an airtight container or place them in the freezer for later.

 

 Gooey Snickerdoodle Bars

If you like Snickerdoodle cookies, you'll love Snickerdoodle bars. They have the same great taste without having to form each cookie.  The bars are soft and gooey with a layer of cinnamon sugar in the center and icing over the top.

Bars

1 c. butter, room temperature
1 1/2 c. sugar
1/2 c. brown sugar
3 eggs
1 tsp. vanilla
1 1/2 tsp. baking powder
2 1/2 c. flour

Cinnamon Sugar

2 Tbs. sugar
1 1/2 Tbs. cinnamon

Glaze

1 1/4 c. powdered sugar
1/4 tsp. cinnamon
2 Tbs. melted butter
2 to 3 Tbs. milk
1 tsp. vanilla

Directions

Preheat oven to 350°. Grease or spray the bottom of a 9 x 13-inch pan. Set aside.

In a large mixing bowl, beat the butter, sugar and brown sugar until it is light and fluffy. Scrape the bowl down to make sure that everything is thoroughly mixed in. 

Add the eggs, one at a time, beating well after each addition. Pour in the vanilla.

With the mixer on low, add the baking powder and then the flour. The batter will be thick.

Spread half of the batter on the bottom of prepared pan. 

In a small bowl, combine the sugar and cinnamon together.  Sprinkle the mixture over the top of the bar layer. 

Using a small spoon, place the remaining bar batter over the top of the cinnamon sugar mixture evenly. Try to cover the top as much as you can without mixing it into the cinnamon sugar layer.

Bake for 25 minutes.  Remove from oven and allow the cake to cool completely. 

When the Snickerdoodle bars are cool, it is time to make the glaze.  

In a medium bowl, combine the powdered sugar, milk and vanilla.  You'll want it to be the consistency of a runny glaze. Not too runny and not so stiff that it is like icing.  When you get the consistency of paint, that will be about right. 

Drizzle the glaze over the top of the bars.  The glaze is what makes these bars become  gooey bites of deliciousness.

 Oh Henry Bars

 A very quick and easy recipe to make bar cookies. In no time at all, you can have a batch of these made for you and your family.

 Ingredients

1 c. sugar
1 c. corn syrup
1 c. peanut butter
5 c. crispy rice cereal
2 c. chocolate chips

Directions

Spray a 9 x 13-inch pan with cooking spray. Set aside.

In a large, heavy saucepan, combine sugar and corn syrup. Cook and stir over medium heat until mixture comes to a full boil.

Remove from heat. Stir in the peanut butter mixing until smooth. 

Add the crispy rice cereal. Mix until the cereal is coated with the peanut butter mixture. 

Press the crispy rice into the pan. Set aside.

Place the chocolate chips  in a microwave safe bowl. Melt the chocolate chips stirring every 15 seconds until they are melted. 

Spread the melted chocolate over the top of the crispy rice bars. Place in a cool location until the chocolate is set and firm.  

Cut into bars and enjoy!