Photo courtesy of Cheryl Wood

Notes from our test kitchen; mini chocolate chips or chopped peanuts may also be added in, this cookie batter is very thick so make certain to use a strong mixer, these may be made in criss-cross pattern or dropped by heaping teaspoonfuls

The success/flavor of this cookie will very much depend on the quality of the peanut butter that you use, I recommend either of these Kraft, Skippy or Reese’s

For chocolate peanut butter cookies mix in 1 cup semi-sweet chocolate chips

Yield 36 cookies

Ingredients:

1-1/2 cup creamy peanut butter

1/2 cup shortening (or use 1/4 cup each butter and shortening)

1-1/2 cups brown sugar, packed

3 tablespoons milk

2 teaspoons vanilla

1 large egg

1-3/4 cups all purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

Instructions:

Preheat oven to 350 degrees F.

In a bowl beat the peanut butter with shortening, brown sugar, milk and vanilla on medium speed of an electric mixer until well blended.

Add in egg; beat until just blended.

In a bowl combine the flour with baking soda and salt; add to the creamed mixture and beat at low speed just until blended.

Roll into small balls (about 3/4 to 1 inch) then place onto a greased cookie sheet 2-inches apart.

Using a the tines of the fork flatten slightly making a criss-cross pattern or you may drop from heaping teaspoonfuls.

Bake for 7-8 minutes or until just set and beginning to brown.

Cool 2 minutes on the baking sheet then remove to rack/s to cool.

You will also find this recipe on www.recipezazz.com

My favorite oatmeal cookie! raisins may be used in place of the baking chips, I have also used dried fruits such as dried apricots, berries pineapple etc.

Yield 48 cookies

Ingredients:

1 cup butter, softened

1-1/2 cups brown sugar, packed

2 teaspoons vanilla ( use 2 teaspoons maple extract)

2 large eggs

1-1/4 cups all-purpose flour

1/2 teaspoon baking soda

3/4 teaspoon salt

3 cups quick-cooking oats

1-1/2 cup semi-sweet chocolate chips or butterscotch baking chips (can use half each)

Instructions:

Set oven to 350 degrees F.

Generously grease a baking sheet/s.

In a large mixing bowl cream the butter with brown sugar until fluffy.

Add in vanilla and eggs; beat until well blended and no sugar granules remain (about 3 minutes).

In a small bowl combine the flour with baking soda and salt; add to the creamed mixture and beat until blended and combined.

Stir in oats until combined (batter will be quite thick).

Mix in baking chips.

Drop by heaping teaspoonsfuls onto baking sheet spacing 2-inchs apart.

Bake for 8-10 minutes or until lightly golden brown (do not over bake or the cookies will be hard).

Cool for 2-3 minutes then remove to a rack to cool completely.

One of my son’s favorite cookie!

Yield 22-25 cookies

Ingredients:

1/2 cup shortening, room temperature (can use half each butter and shortening)

1 cup brown sugar

2 large eggs

1-2 teaspoons vanilla

1 cup mashed ripe banana

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cloves

1/2-3/4 teaspoon cinnamon

1/2 cup chopped nuts

GLAZE:

1 cup confectioners sugar, sifted

2-3 tablespoons milk

1/2 teaspoon vanilla

Instructions:

Set oven to 350 degrees F.

Grease a cookie/baking sheet.

In a mixing bowl cream the shortening with brown sugar until light and creamy (about 3 minutes).

Add in eggs and vanilla, continue beating until fluffy and combined.

Mix in mashed banana.

In a bowl combine flour with baking powder, baking soda, salt, cloves and cinnamon; add to the creamed mixture; mix until thoroughly blended.

Mix in nuts.

Drop by tablespoonfuls onto prepared baking/cookie sheet.

Bake 8-10 minutes; remove to rack/s to cool.

In a bowl beat the confectioners sugar with milk and 1/2 teaspoon vanilla until smooth and at a glazing consistancy, adding in more milk if needed.

Drizzle over cooled cookies.

These take little time to make and are very addicting! I have even made these using a chocolate wafer crust, you could also add in some chopped pecans to the filling mixture

Servings 24 bars

Ingredients:

1-1/2 cups graham cracker crumbs

1/2 cup brown sugar

1/3 cup melted butter

2-2/3 cups flaked coconut

1 (14-ounce) can sweetened condensed milk

semi-sweet or milk chocolate chips (use desired amount to cover the top)

Instructions:

Set oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

For the crust; in a bowl combine the graham crumbs with brown sugar and melted butter; gently press into the bottom of the baking pan.

Bake for 10-12 minutes.

Meanwhile in a bowl combine the condensed milk with coconut; spread over the crust and return to oven for 14 minutes.

Immediately sprinkle the chocolate chips on top,  allow to melt then gently spread over the bars.

Cool before slicing.

You will also find this recipe on www.recipezazz.com

These are chocolate heaven they bake out soft and chewy and are one of my favorites, for a brownie-like texture try not to over bake, make certain to serve these with a tall glass of cold milk

Yield 30-35 cookies

INGREDIENTS:

2/3 cup room temperature shortening

1-1/2 cups packed brown sugar

1 tablespoon water

2 teaspoons vanilla

2 eggs

1-1/2 cups all-purpose flour

1/3 cup sifted baking cocoa

1/2 teaspoon salt

1/4 teaspoon baking soda

2 cups semi-sweet chocolate chips

1/2 cup chopped walnuts or pecans

INSTRUCTIONS:——————————————–

Preheat oven to 350 degrees F.

In a large bowl cream the shortening with brown sugar, water and vanilla until blended.

Add in eggs and continue beating until fluffy and combined

In a small bowl combine the flour with cocoa, salt and baking soda; add to the creamed mixture and beat until combined.

Mix in the chocolate chips and nuts.

Drop by rounded teaspoonfuls onto a greased cooking/baking sheet.

Bake for 7-9 minutes (do not over bake).

You will also find this recipe on Recipezazz.com

These are on my favorites list, a mixture of oats makes these soft and chewy, try not to overcook, about 22 minutes in a 350 degree oven should do the trick, can add in 1/2 to 1 teaspoon cinnamon, these freeze well

Yield 25 bars

Ingredients:

1 cup butter, softened (can use stick margarine, softened)

1 cup well packed brown sugar

1 cup white sugar

2 teaspoons vanilla

2 large eggs

1-1/4 cups peanut butter

2 cups all-purpose flour

1 teaspoon baking soda

1 cup quick cooking oatmeal

1 cup regular oats

1-1/2 cups semi-sweet chocolate chips

Instructions:

Set oven to 350 degrees F (oven rack set to second-lowest position).

Grease a 13 x 9-inch baking pan.

In a large bowl using an electric mixer at medium speed cream butter with both sugars and vanilla; beat until no sugar granules remain (about 4 minutes).

Add in peanut butter; beat until combined.

Beat in eggs until well combined.

In a small bowl combine flour with baking soda and oats then add to the creamed mixture then beat on low speed until combined (batter will be quite thick).

Mix in chocolate chips.

Transfer to prepared baking pan and spread out using a spoon.

Bake for 22-25 minutes (do not overbake).

Cool then cut into bars.

You will also find this recipe on Recipezazz.com