GRANDMA'S LACE COOKIES
This is one of my favorite cookie recipes that has been passed down to me from my Grandmother. Friends and family love them-- they are so addictive!
Provided by Dustin Poh
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 18m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Melt butter in a microwave-safe bowl in a microwave. Add sugar and stir to combine. Add beaten egg and mix well. Stir in oats, flour, vanilla extract, salt, and baking powder.
- Drop teaspoonfuls of dough onto the prepared baking sheet.
- Bake in the preheated oven until edges are golden brown, about 8 minutes. Let cool completely before removing cookies from foil.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 22.4 g, Cholesterol 43 mg, Fat 10.3 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 6.1 g, Sodium 143.3 mg, Sugar 15.2 g
EASY PEANUT BUTTER OATMEAL COOKIES
This easy oatmeal cookie recipe is great with a glass of cold milk! With their peanutty flavor, these scrumptious cookies hit the spot. Plus, they couldn't be easier to make! -Marilyn Blankschien, Clintonville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats and baking soda to creamed mixture; mix well., Drop by tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly. Bake at 350° for 6-8 minutes. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 57mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
CRUNCHY PEANUT-BUTTER COOKIES
These salty-sweet-crunchy confections make the best snack.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 48
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. With an electric mixer, beat peanut butter, sugar, and butter until smooth. Beat in egg.
- On low speed, mix in flour and baking powder until a dough forms.
- Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on baking sheets (lined with parchment paper, if desired). With a floured fork, press balls in a crisscross fashion, flattening to a 1/2-inch thickness.
- Bake cookies, rotating sheets halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack. Store in an airtight container at room temperature up to 1 week.
CHUNKY PEANUT BUTTER COOKIES
From Castle Rock, Colorado, Connie Colgan sent this yummy recipe. "It's my husband's favorite," she says, "but I hope your experts can lighten it up for me." See the recipe for Makeover Chunky Peanut Butter Cookies to see how we trimmed down these crunchy bites.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream the butter, sugars and peanut butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, oats, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the chocolate chips, raisins, peanuts and coconut., Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 117 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 105mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
SOFT PEANUT BUTTER OATMEAL COOKIES
These soft cookies are a favorite of relatives and friends. When I double the recipe and take them to work, they always disappear.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream the peanut butter, butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in baking soda, vanilla and corn syrup. Stir in the oats, chips and toffee bits., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.
Nutrition Facts : Calories 196 calories, Fat 10g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 155mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.
PEANUT COOKIES
I use my grandmother's recipe to make these crisp peanutty cookies, which are a hearty between-meal snack...especially when you're traveling. They are my husband's all-time favorites.-Wendy Masters, Grand Valley, Ontario
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, cream shortening and sugar. Beat in eggs and vanilla until light and fluffy. Combine flour, baking soda and salt; gradually add to the creamed mixture. Fold in peanuts. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until browned and almost set (centers will be soft). Remove to a wire rack to cool.
Nutrition Facts :
PEANUTTY ICE CREAM COOKIE CAKE
Ice cream, chocolate and peanuts. What's not to love?
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h40m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Lightly spray 10-inch springform pan with cooking spray. Or line 9-inch square baking pan with foil, leaving about 2 inches of the foil overhanging sides of pan; lightly spray with cooking spray.
- In large bowl, stir cookie mix, 2 tablespoons of the hot fudge topping, oil and egg until soft dough forms. Press dough in bottom and 1 inch up sides of pan. Bake 13 to 15 minutes or until top of crust is no longer shiny. Cool completely, about 1 hour.
- Spread ice cream over cookie crust. Freeze 2 hours. Remove from freezer. Drizzle with caramel topping and remaining hot fudge topping; sprinkle with peanuts. Freeze at least 2 hours or until firm.
- To serve, remove sides of springform pan or lift dessert using foil out of 9-inch pan. Let stand 10 minutes. Use hot wet knife to cut into wedges or squares. Store covered in freezer.
Nutrition Facts : Calories 330, Carbohydrate 42 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 26 g, TransFat 0 g
BUTTERY LACE COOKIES
I worked with a group of engineers for over 30 years, and these cookies were a favorite of theirs. They go so well with a steaming cup of coffee or tea.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 9 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine oats, sugar, flour and baking powder. Add eggs, one at a time, beating well after each addition. Beat in extracts. Stir in butter and pecans. , Drop by teaspoonfuls 3 in. apart onto lightly greased foil-lined baking sheets. Bake 10-12 minutes or until lacy and golden brown. Cool completely on pans before carefully removing to wire racks.
Nutrition Facts : Calories 90 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 40mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
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