Root Beer Cookies

1 cup sugar
1 cup Brown Sugar... See More
1 cup butter or margarine
½ cup Butter Milk
2 eggs
2 teaspoons Root Beer Extract
1 teaspoon Vanilla
4 Cups Flour
1 teaspoon Baking Soda
1 /4 Teaspoon Salt
Mix in regular cookie fashion. Bake at 375 for 10-12 minutes. Makes 3 dozen

Root Beer Icing
2 cups powdered Sugar
1 Tablespoon Margarine
2 Tablespoon Half and Half
2 teaspoon Root Beer Extract

Whole Jar PB Cookies

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 egg yolk
1 teaspoon vanilla
1(18 ounce) jar Peanut Butter*
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped peanuts (which I replaced with milk chocolate chips)

In a large bowl cream butter, white sugar and brown sugar until smooth. Add the eggs, yolk and vanilla; mix until fluffy. Stir in the peanut butter. Sift together the flour baking powder and salt; stir into the peanut butter mixture. Finally stir in the peanuts (or chocolate chips). Refrigerate dough for at least 2 hours.
Preheat oven to 350 degrees. Lightly grease a baking sheet. (I chose to line baking sheets with parchment paper-much easier!)
Roll dough into walnut sized balls. Place on prepared baking sheet and flatten slightly with a fork.

Bake for 12-15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
Makes about 5 dozen cookies.

Gingersnaps

Cream:
3/4 c. shortening
1 C. sugar
1/4 c. molasses
1 egg
Add:
2 c. flour
2 t. bak soda
1/4 t. salt
1 t. cinnamon
1 t. ground clove
1 t. ginger

Roll into balls - dip in granulated sugar, smash

Bake 375 degrees 8 min

Monster Cookies

When you want a complete cookie full of goodness, this is the one to make!

Cream:
2 squares butter - softened
3 c. creamy peanut butter
3 c. br sugar
2 c. sugar
2 t. vanilla
2 t. corn syrup
4 t. baking soda
6 eggs
add gradually:
9 c. oatmeal
1 c. choc chips
1 c. M&M's

350 for 8 min

Pumpkin Cookies

1 large can pumpkin
1 pkg spice cake mix
1 bag choc chips
2 T. flour

Combine, drop onto sheet

bake 350 for 5-7 min.

My mom's Choc Chip Cookies

Cream:
1 lb. butter
2 c. br. sugar
2 c. sugar
4 eggs
2 t. vanilla
3 t. baking pow
3 t. baking soda
1 t. salt
ADD:
4 c. flour
3 c. nuts
4 c. oats
2 pkg choc chips
2 c. coconut

Bake 250
10 min.

Krunchie Cookies

Cream:
1 c. sugar
1 c. br sugar
3/4 c. oil
1 egg
1 t. vanilla
1 t. cr of tartar
1 t. soda
Add:
3 1/2 c. flour
1 c. rice crispies
1 c. coconut
1/2 c. nuts

Press with fork
bake at 350
12 min

Peanut Butter Cups

I don't know whether to classify this as a dessert, candy or a cookie - you choose.

Mix:
2 c. peanut butter
1/2 c. melted butter
Add and mix well:
1/2 c. br. sugar
2 1/2 c. powdered sugar
1/2 t. vanilla

Spread on pan, pour over the top:
1 c. melted choc chips
2 T. butter
1/2 c. peanut butter - creamy or crunchy

Chill and serve

The BEST choc chip cookes in the world

LITERALLY

3 1/2 c. unsifted flour
1 1/2 t. baking soda
1 1/2 c. butter, softened to room temp
1 c. firmly packed brown sugar
1/2 c. white sugar
1 large pkg Jello brand pudding, vanilla, pecan, chocolate, or choc fudge
1 1/2 t. vanilla
3 eggs
3 c. choc chips
1 1/2 c. chopped nuts (opt)

Mix flour with baking soda and set aside. Combine butter, sugars, pudding mix and vanilla in large mixer bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips and nuts. Batter will be very stiff. Drop by rounded teaspoonfuls onto ungreased cookie sheets about 2 in. apart. Bake at 375 degrees for 8-10 minutes. (my oven does them in 9 minutes)

SOFT Sugar Cookies & Cream Frosting

1 c shortening
2 c sugar
2 eggs
2/3 c milk
1 t vanilla

Cream together, then add

1 t almond extract
1 t soda
1/2 t salt
7 1/2 c flour – add enough so it isn’t sticky, but make it good to roll. It may not need this much flour, and it may need a little more.

Roll out and cut into shapes. Bake at 400 for 6-7 minutes.

Butter Cream Frosting for Cookies

1 t almond extract
1/2 c butter
1 egg
dash of salt
1 t. vanilla

Cream this together, and coloring if desired

Add 4 1/2 c pow sugar using milk or cold water to even out texture so it is spreadable.

No Bake Cookies

These are my husband's favorite!

2 2/3 cups sugar
2/3 cup milk
1/3 cup cocoa
1/3 lb butter
3/4 cup creamy peanut butter (I use chunky)
1/2 teaspoon vanilla
3 1/2 cups quick oats
(I sometimes use 1/4 c. coconut in addition to other ingredients. It's good)

Mix first four ingredients. Bring to a boil, boil about 3 minutes, remove from heat and add vanilla and peanut butter. Stir until well blended. Stir in oatmeal, drop by spoonfuls onto waxed paper. Store in fridge or freezer.