"Chick-fil-A Cookie" Recipe

3 Cups All-Purpose Flour

1/2 Cup Quick Oats

1 tsp. Baking Powder

1/2 tsp. Baking Soda

½ tsp. salt

1 1/3 C brown sugar

1/3 C Sugar

1 C Butter at room temperature (NOT Margarine)

3 TBS Honey or Corn Syrup

2 tsp. Vanilla

2 eggs (at room temperature!!!!!)

1 1/2 C semi-sweet Chocolate Chuncks

1/2 C milk chocolate chips

(Or chocolate of your choice)

Combine the brown sugar, sugar, butter, honey (or corn syrup) and vanilla. Blend on medium speed until slightly fluffy. Add eggs, mix in. Incorporate the dry ingredients and the chocolate.  Don’t over mix, just until all the flour is mixed in. Scoop out onto cookie sheet.

Bake at 350 for 8-11 minutes.  They are done when the edges start to brown. Cool on cookie sheet for 3 min. or so. Then transfer to a wire wrack.

Iced Oatmeal Cookies

This recipe was given to me by my friend Rebecca. These are so good and stay moist for several days.

1 c. butter, melted and slightly cooled

1 c. sugar
1/2 c. brown sugar
2 eggs
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. kosher salt
1 tsp. baking soda
1 Tbs. baking powder
2 c. quick oats
2 c. flour

Icing:
2 c. powdered sugar
1/2 c. heavy cream
1/2 tsp. cinnamon

In food processor, add oatmeal and pulse until partly ground. Don't make into a fine powder, leave some chunks. I pulsed mine 6 times, at 1-2 seconds each. Set aside.

In mixing bowl, blend together butter with sugars. Mix 1-2 minutes until combined. Add eggs, one at a time. Mix in remaining cookie ingredients and blend until thoroughly combined.

Drop by several tablespoons onto a parchment paper lined cookie sheet. Bake at 350 for 14-16 minutes.

To make glaze, whisk together powdered sugar with heavy cream and cinnamon until smooth. Frost each cookie and allow to harden.

Chocolate Oatmeal No Bake Cookies

1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3- 3 1/2 C Quick cooking Oats
2 tsp. Vanilla

Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.

Frosted "Cake" Cookies: Soft Lofthouse Style

Ingredients:

6 cups flour, divided       

1 teaspoon baking soda

1 teaspoon baking powder

1 cup butter, at room temperature

2 cups granulated sugar

3 eggs

1 teaspoon vanilla extract

1 1/2 cups light sour cream

For the Frosting:

1 cup butter, at room temperature

1 teaspoon vanilla extract

4 cups powdered sugar

6 tablespoons heavy cream

Several drops food coloring

Sprinkles

Directions:

In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.

In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.

Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). 

Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.

Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.

Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.

Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.

Source: http://sweetpeaskitchen.com/2011/05/soft-lofthouse-style-frosted-cookies/

Cookie Dough Bites

Recipe by Anne Coleman DisneyFamily.com
Ingredients

1 cup salted butter, softened
1½ cups packed light brown sugar
1 teaspoon vanilla extract
2 cups flour
6 ounces miniature chocolate chips

Directions

1. Cream butter and sugar together.
2. Add remaining ingredients and mix well -- use your hands to get it together the best.
3. Roll into 1-inch balls.
4. Refrigerate until firm, about 30 minutes. Dip in chocolate, drizzle with chocolate or eat as is -- equally delicious no matter what!
5. Let stand at room temperature for about 10 minutes before serving.
6. Store in the refrigerator.

Claira made these all on her own and loved them. Actually everyone that has tried them has loved them! I think it would be fun to dip them in chocolate. 

Chewy Peanut Butter Cookies

1/2 cup butter, softened
1 cup peanut butter
3/4 cup white sugar
1/2 cup firmly packed brown sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1 1/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Beat together butter and peanut butter until well combined.  Add sugars and beat until fluffy.  Add egg, milk, and vanilla extract and mix until smooth.  Add flour, baking soda, baking powder, and salt and mix just until blended.  Roll balls of dough in white sugar before placing on an un-greased baking sheet.  Bake at 350 degrees F for 10 to 12 minutes.  Do not over bake.  Let cookies cool on baking sheet for at least 3 minutes before removing to wire racks to cool completely.  Store in an airtight container at room temperature.

We all loved these!

Iced Oatmeal Cookie

Recipe given to me by my friend Rebecca. These are so good and stay moist for several days.

1 c. butter, melted and slightly cooled
1 c. sugar
1/2 c. brown sugar
2 eggs
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. kosher salt
1 tsp. baking soda
1 Tbs. baking powder
2 c. quick oats
2 c. flour

Icing:
2 c. powdered sugar
1/2 c. heavy cream
1/2 tsp. cinnamon

In food processor, add oatmeal and pulse until partly ground. Don't make into a fine powder, leave some chunks. I pulsed mine 6 times, at 1-2 seconds each. Set aside.

In mixing bowl, blend together butter with sugars. Mix 1-2 minutes until combined. Add eggs, one at a time. Mix in remaining cookie ingredients and blend until thoroughly combined.

Drop by several tablespoons onto a parchment paper lined cookie sheet. Bake at 350 for 14-16 minutes.

To make glaze, whisk together powdered sugar with heavy cream and cinnamon until smooth. Frost each cookie and allow to harden.

Lemon Cookies

Chewy, Lemony Goodness!

1 Lemon Cake Mix
2 eggs
1/3 oil
1 T lemon juice
¾ c flaked coconut

Combine all ingredients until blended. Place 1” balls on a greased cookie sheet. Bake @ 375^o for 6-7min. Cool on a wire rack and dust with Powdered Sugar for garnish.

Pizza Cookie

¾ c butter, softened
1c sugar
1 egg
1 ½ c flour
½ tsp. baking soda
¼ tsp. salt
¼ c cocoa
1 tsp. vanilla
¾ c M & M’s
½ c chopped nuts
¼ c coconut
½ c mini marshmallows
 
Line pizza pan with foil. Grease foil. Cream butter and sugar at medium speed. Add egg, beat well. Combine next 4 ingredients. Add to mix. Add vanilla, mix well. Stir in ½ c candy and ¼ c nuts. Spoon onto pan. Spread within 1” of edge. Sprinkle w/ coconut and nuts. Bake @ 350^o for 15 min. Sprinkle with marshmallows and candy. Bake 5-7 min. Cool.

Chocolate Chip Cookies- Updated

Ingredients:

1 c butter, softened
1 c brown sugar
½  c sugar
2 eggs
2 tsp. vanilla
3 c flour
1tsp. baking soda- dissolved in 2 T hot water.
1tsp. salt
2 c chocolate chips
1 c nuts

Instructions:
Beat Butter, sugars and vanilla in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each. Gradually beat in flour, soda & salt. Stir in morsels and nuts.  Drop by rounded tablespoon onto ungreased baking sheets.

Bake in preheated 350^o oven for 10 min. Let stand for 2 min. on pan and then remove to a wire rack to cool.

Connie's Big Soft Ginger Cookies

2 ¼ c flour
2 tsp. ginger
1 tsp. cinnamon
1 tsp. soda
¾ c butter
1 c sugar
1 egg
¼ c molasses
2Tbs. sugar

Beat butter on low spread for 30 seconds to soften. Gradually add 1 c  sugar, beat until fluffy. Add egg and molasses, beat well. Stir in dry ingredients. Shape into 1 ½” balls. Roll in sugar and place 2 ½” apart on ungreased cookie sheet. Bake @ 350^o  for 10min or until light brown and still puffed. Let stand 2 min. before removing from pan.

Best Oatmeal Cookies

1 c butter, softened
1 c brown sugar
¾ c sugar
2 eggs
2T. milk
1 ½ tsp. vanilla
1 ¾  c flour
¼ tsp. baking soda
1 tsp. baking powder
½ tsp. salt3c oats old fashion oats, 4 c quick oats
1 ½ c chocolate chips; peanut butter chips; butterscotch chips

Beat butter and sugar until creamy. Add eggs and vanilla and beat more. Add flour and soda, mix well. Stir in oats. Drop by rounded tablespoons onto and ungreased cookie sheet. Bake 9min @375^o.

To make pan cookies spread mixture in a 9x13 cookie sheet, greased and Bake @ 350^o until lightly browned.

Variations:

Oatmeal Almond Joy Cookies Add the chocolate chips, 1 c chopped Almonds & ½ -1 c of coconut

Oatmeal Chocolate Chip Cranberry Cookies Add 1 ½ c chocolate chips or white chocolate chips & 1 c dried cranberries