Vanishing Butter Cookies Recipes

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

Steps:

• Heat oven to 350 degrees F.
• In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well.
• Add combined flour, baking soda, cinnamon and salt; mix well.
• Add oats and raisins; mix well.
• Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake 8 to 10 minutes or until light golden brown.
• Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Steps:

• Heat oven to 350°F.
• In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Add oats and raisins; mix well.
• Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
• This recipe is made available as a courtesy by the Quaker Oats Company, a registered trademark of PepsiCo.

Steps:

• 1. Mix by hand cake mix and dry pudding mix thenstir in oil.
• 2. Add egg and mix thoroughly then stir in pecans.
• 3. With teaspoon or small cookie scoop place cookie dough on cookie sheet about two inches apart.