Pumpkin Cranberry Breakfast Cookies

PUMPKIN CRANBERRY BREAKFAST COOKIE
(luckymommyto2boys ~ Amy ~ Recipezaar)

1 cup brown sugar
1 ¼ cups rolled oats
2 cups whole wheat flour
1 ½ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon pumpkin pie spice (heaping)
6 tablespoons applesauce
6 tablespoons pumpkin puree (if using homemade, make sure it is thick like canned)
2 egg whites
¾ teaspoon vanilla extract

½ cup dried cranberries

Preheat the oven to 350 degrees F. Place all ingredients in bowl, stir together until combined.
Roll the cookies into golf ball sized balls with cooking oil sprayed hands.
Place on cookie sheet (s) about 2 inches apart, giving them room to spread slightly.
Spray tops with cooking oil, flip over with a cooking oil sprayed spatula, these are precautions so your cookies won't stick to the pan.
Bake about 8 minutes for moist cookies and 10-12 for dry cookies.
Store in Tupperware between layers of waxed paper.
Great with a pumpkin pie latte!

* Amy's notes: I used Splenda brown sugar. I also only had self-rising white flour, so I used that and omitted the baking soda, baking powder, and salt. And on the second batch, I didn't bother spraying the tops of the cookies with the cooking oil. I just sprayed it on the cookie sheet and my hands.

Thick, Chewy Oatmeal Raisin Cookies

Thick, Chewy Oatmeal Raisin Cookies

Bethany via SmittenKitchen

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

Banana Cookie Sandwiches with Peanut Butter Filling

Banana Cookie Sandwiches with Peanut Butter Filling
OP: dani.love18 aka Danielle

1 cup firmly packed brown sugar
1/2 cup sugar
1 cup butter or margarine, softened
1 cup mashed bananas (about 2 medium)
1 egg
1 teaspoon vanilla
2-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Filling
1 cup Creamy Peanut Butter
1/2 cup butter
1 cup powdered sugar

Heat oven to 350° F. Beat brown sugar, sugar, and butter in large mixer bowl until creamy; add banana, egg, and vanilla. Beat until well mixed. Combine flour, baking soda, and salt in medium bowl; mix well. Add flour mixture to banana mixture; mix until soft dough forms.

Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake 11 to 13 minutes or until lightly browned. Cool on wire racks.

Beat peanut butter, butter and powdered sugar until well mixed. Spread about one tablespoon filling on bottoms of half of cookies. Gently press bottoms of remaining cookies against filling to form sandwiches.

Tip: Cookies can be frosted. Add one to two tablespoons milk to peanut butter filling, stirring until smooth. Frost tops of cookies.

Makes two to 2-1/2 dozen sandwich cookies.

Sister Sada's Super Soft Sugar Cookies

This is the recipe that I use - they are better than the Wal-Mart ones though! Be careful on the dough - it WILL be a big sticky gooey glob, I usually add up to 1 1/2 c flour when rolling out so that when I take my 'lefttovers' and roll those out I can add a bit more flour w/o them drying out.

Sister Sada's Super Soft Sugar Cookies*
farmin_mama

1 c margerine
2 eggs
1 t baking powder
1 t salt
4 c flour
1 3/4 c sugar
1 8 oz container sour cream
1 t soda

Preheat oven to 350. Mix together dry ingredients (minus sugar). Cream margerine and sugar together. Add eggs and sour cream. Mix well. Gradually add in dry ingredients, mixing well. Roll these cookies out for cut out cookies, batter will be quite sticky at first so be sure to knead some flour into it. Up to 2 cups flour can be added when rolling out the dough. Roll to about 1/4 inch thick. Cookies will not brown and will rise high. Sprinkle w/ sugar before baking or frost afterwards. I also usually grease my cookie sheets.

*These are my all time fave sugar cookie - always soft and chewy and never brown. When baking these cookies rise up but never out so you can place them fairly close on the cookie sheet and not worry about them sticking together.

Soft Sugar Cookies and Frosting

Soft Sugar Cookies- this is my go to sugar cookie recipe and my mom's too, since I shared it with her a few years ago. We felt like maybe they did need a bit of extra sugar, so we did an extra 1/2 cup. They are wonderful, soft, but not too soft and perfect for decorating. I made them kind of thick, because I don't care for thin cookies. My kids go crazy over these and they were the first to go in this house.

SOFT SUGAR COOKIES (even has the word "soft" in the name!)
3-1/4 C. flour, sifted
1 tsp. baking soda
1 tsp. salt
1/2 C. soft butter or margarine
1 C. sugar (I use 1 1/2 C.)
1 egg, unbeaten
1-1/2 tsp. vanilla or 1 tsp. nutmeg
1/2 C. sour cream

Sift together flour, baking soda and salt. Combine butter, sugar, egg and flavoring in large bowl. With mixer, cream on high speed for 2 minutes. Add sour cream and half of flour mixture. Blend on medium speed for 1 minute. Add remaning flour and stir by hand. Divide dough in half and roll on lightly floured surface to 1/4" thick. Sprinkle with sugar. Cut with floured cutters. Place on ungreased cookie sheet. Bake 8-10 minutes in 350-degree oven.

Sugar Cookie Icing- this is the recipe my mom uses to decorate cookies. It is perfect. Dries so you can stack them but doesn't get hard and crunchy. We did have to add a little more corn syrup and milk and she said if it starts to set up on you just add extra corn syrup.

Sugar Cookie Icing
Cyndy (MyPB&Jelly) Allrecipes

1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring

In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.

Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

Cyndy