Sw*g Copycat Sugar Cookies

I've seen these recipes before and didn't believe they were that much better than my trusty sugar cookie recipe made with sour cream, but these knocked my socks off. My neighbors brought them with green frosting and crushed candy cane on top. Yum-o. I loved that they had a hint of sour and salt in them. Sour cream in the frosting--who would have thought?!

Chocolate Snowball Candy Cane Kiss Cookies

These are an excellent chocolate cookie--scroll down to the bottom of the page at the link--even without the peppermint kisses. You could add any kind of kiss you wanted to mix it up--almond or caramel kiss would be yummy! Also, when I put the kisses on after only 3 minutes of the cookies cooling down they melted to a peppermint puddle. It was better for me to wait 6 min.

An added bonus to these are that they are so pretty!

Peanut Butter Chocolate Chip Cookies

These really are the best peanut butter cookies. No need to make any others. They are such a delightful texture. I was wondering when I had these after ward choir practice why my cookies never have that wonderful crispy outside, chewy inside texture. Now that I've made these for myself I realize it's because I'm always lowering the amount of sugar in my recipes. This recipe is not ashamed of its sugar content. Man, these are good. Pure indulgence.

Oh, and my friend who made them on Sunday sprinkles a little salt on top before baking (reminds me of salted caramels). She also uses super chunky peanut butter. :)

Chocolate Chocolate Chip Oatmeal Cookies

These might actually rival brownies for me. I just can't seem to come up with non-gooey brownies--either too gooey or too crispy. I love the consistency of these.

Preheat to 350.

2 1/4 c flour
1/4 c and 2 TB unsweetened cocoa powder
1 tsp baking soda
2 tsp baking powder
2 tsp salt (I'm debating whether this was a little too much)
1 c butter (2 sticks), softened
1 1/2 c brown sugar
1/2 cup white sugar
2 eggs
4 tsp vanilla extract
2 1/2 c oats (I used quick cooking)
2 cups chocolate chips
1 cup chopped nuts (optional but I love--I used pecans)

Spray cookie sheets. Mine needed 12 minutes to bake. Let cool 10 min on cookie sheet before removing them.

Sugar Cookies without sour cream

Yummy.

I don't often have sour cream on hand, so I'm going to give another recipe a try (uses shortening instead). Trying half this for a small cookie crust for fruit pizza. Makes 4 1/2 dozen regular cookies.

2/3 cup shortening

2/3 cup butter

1 1/2 cups white sugar

2 eggs

2 teaspoons vanilla extract

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/3 cup granulated sugar for decoration

Preheat oven to 350 degrees.

In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt. Stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.

[Sept. 2019: 1.5 oz. cookie dough each ball, 15 minutes bake time]

Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

Regular frosting:

3 c. pwd. sugar

1/3 c. softened butter
1 ½ tsp. vanilla

1-2 TB milk

Cream cheese frosting:

1 stick butter
4 oz cream cheese
2 c. powdered sugar
1/2 tsp vanilla

You can add whatever other flavoring you want: mint, orange, coconut, etc..

Homemade Nutter Butters

I shouldn't have seen this recipe. Now I really need to make them. My new plan of attack for eating healthier is to plan one day a week that I'm going to eat a scrumptious dessert. I will make sure I have the time and ingredients to make it that day (usually on Sunday for after our FHE lesson). All week I'm going to dream of that dessert I'm going to make, and I'm going to deny myself all lesser junk food in anticipation of the big, awesome dessert to come. We'll see how it goes!

Peanut Butter Cookies

These peanut blossoms really are delicious. I didn't roll them in sugar at the end, and I used dark chocolate kisses. I know I should be concerned that they call for shortening instead of butter, but oh well. Mr. Brady and I sneak peanut butter desserts when the kids are gone--we have a couple kids with peanut aversions.

I had the brilliant idea today to make peanut butter cookies and put chocolate chips in them--why hadn't I ever thought of that before? I tried a recipe that I wasn't happy with. Next time I'll make the peanut blossoms and do chocolate chips rather than kisses (well, kisses are awesome, but I don't always have them around). 

Heidi’s Peanut Butter Bars

Cream together:
1 c. brown sugar
1 c. white sugar
1 c. butter, softened (2 cubes)

Add:
2 eggs
1 c. peanut butter
1 tsp. vanilla

Mix and add to the rest:
2 c. flour
2 tsp. soda
1 tsp. salt

Last, add & mix all up:
2 c. oats

Press mixture in cookie sheet. Bake at 350 for 15 minutes (until golden brown). Let cool. Spread peanut butter (warmed in microwave) on it. Cool again and spread chocolate frosting on top.

Frosting:
¼ c. cocoa
2-3 c. powdered sugar
¼ c. butter
1 tsp. vanilla
¼ c. evaporated or whole milk (evap. makes it more smooth)

Tip: cut bars while still warm—much easier than afterward.

Magic Cookie Bars

Originally called the unimaginative "Oatmeal Chocolate Bars," these have been renamed by Mr. Brady, who says that these bar cookies will be the death of him--they're that good. I think we almost unanimously prefer less of the chocolate mixture, so really, we should double the cookie mixture (keeping the chocolate the same) and use two cookie sheets. Also, as good as they are right out of the oven (vanilla ice cream on top????), they are best when completely cool.

Preheat oven to 350. Spray a cookie sheet with Pam.

1 cup shortening (I mess around with this, sometimes using less than 1 cup butter or "I Can't Believe..." but have always found shortening does make the best consistency bar)
2 eggs
2 tsp. vanilla
2 cups brown sugar
1 1/2 cups flour (I sometimes do some whole wheat for more umph)
1 tsp. salt
1 tsp. soda
2 1/2 cup oats

Combine shortening and eggs and sugars. Mix dry ingredients separately and then combine. Yada yada. Spread evenly on cookie sheet, leaving out about 1 cup to sprinkle/drop on top.

Melt in a saucepan:
12 oz. chocolate chips
1 can sweetened condensed milk
2 TB butter
1/2 tsp. salt
2 tsp. vanilla (add after everything is smooth)

Spread chocolate topping over bars. Bake at 350 for 20 min.

Eskimo Cookies (no-bakes)

a childhood favorite--we made these in honor of Mr. Brady being in Alaska

1 1/2 cubes butter (I think less would be good next time)
3/4 cup sugar
3 TB cocoa
1 TB water
2 cups quick oats
1 tsp vanilla

Chill. Roll into balls, then roll the balls in powdered sugar.

Marcy's Chocolate Chip Oatmeal Cookies--my cookie staple!

This makes a huge batch (6 dozen). I bake them all and freeze leftovers. We use them for school lunches.

Preheat oven to 375 degrees.

Mix together:
1 lb. (4 cubes) butter, softened
1 1/2 cups white sugar
2 cups packed brown sugar (lately I like 1 1/2 cups)
3 eggs
2 TB vanilla

Add and mix well:
3 cups white flour
3 cups whole wheat flour
1 1/2 tsp baking soda
1 tsp salt

Add and mix well:
1 1/2 cups oats (I prefer regular rather than quick)
2-4 cups chocolate chips, any variety

Roll into balls on greased cookie sheets. Bake for 10 minutes (yes, set the timer, Karin!).

Healthier Snickerdoodles

My mom went through a phase of using great northern beans in desserts; I decided to give it a try with the cookies my kids (lately) like best. When I revealed to my oldest (after she had eaten one) that they had beans in them instead of so much butter and that made them healthier, she asked if that meant she could take 2 in her lunch instead of 1. So I think they passed the test! I also lowered the sugar content by 1/2 cup.

1 cup sugar
1 cube butter, softened
1 cup (about 1 can) mashed great northern beans
2 large eggs
1 cup white flour
1 3/4 cup whole wheat flour
2 tsp. cream of tartar + 1 tsp. baking soda (or 3 tsp. baking powder)
1/4 tsp. salt

Form into balls and roll into the following mixture (I tried some without rolling them in sugar and they were good too):
1/4 cup sugar
2 tsp. cinnamon

Bake at 400 degrees for 8-10 minutes. Makes 2 1/2 dozen.

Whipped Cream Cream Cheese Frosting

Frosting perfection right here.

Oatmeal Carmelitas

It's a toss up for me between the homemade oreos and these little babies as to which are my favorite fancy cookies. These have all the good stuff I want in a cookie: oats, nuts, chocolate, caramel--yum! Bake these for longer than it says to the second time (maybe 10 mins. more?)

Here are some other tips:

I doubled it in a 9x13 and used 1 small jar of caramel sauce--which is less than the recipe calls for, but it was enough for me. I forgot to double the flour, so I just used 3 TB flour for the whole jar.
I will try less butter (like one reviewer suggested) next time.
I used regular oats and it didn't seem to make a difference.
I mushed the cookie topping down which made it less crumbly.
Oh, and they're better after they've been chilled (which is great for giving them to others because you don't feel like you have to rush out and deliver them right when they're fresh out of the oven).

Enjoy!

Chocolate Pillows

I love this chocolate cookie recipe. Yum, yum. If you want a homemade cookie rather than use a cake mix to make fake Oreos, give these a try (richer chocolate). Then make a fluffy whipped cream cream cheese frosting (heavenly) OR a thicker one flavored with coconut (my first choice) OR hide 1/4 a Reese's peanut butter cup in each cookie as you form them for baking (we buy fun size assorted candy bars and the peanut butter cups are always left at the bottom of the bag).

CHOCOLATE COOKIES
1 cup butter, softened
1 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 1/4 cups unsweetened cocoa powder
1 3/4 cups all-purpose flour
2 teaspoons baking soda

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy.
2. Add the eggs, beating well. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Drop by rounded spoonfuls onto the prepared cookie sheets. Keep them fairly small for best results.
3. Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


(Fluffy) WHIPPED CREAM CREAM CHEESE FROSTING:
3/4 cup heavy whipping cream
4 oz. (1/2 pkg.) cream cheese, slightly softened
1/2 cup white sugar
pinch salt
1/2 teaspoon vanilla extract

1. In a small bowl beat whipping cream until stiff peaks form; set aside.
2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.


(Thicker) LIZ'S CREAM CHEESE FROSTING:
1/2 c. butter
4 oz cream cheese
1 1/2 c. powdered sugar
1/2 tsp vanilla
You can add whatever other flavoring you want. I LOVE coconut.

Peanut Butter & Chocolate No-bake Cookies

This is the recipe that Jane introduced me to--so good. Be sure and use quick oats for best results. Chocolate and peanut butter--mmmm!

Sugar Cookies

Mix with electric mixer:
1 cup sugar
1/2 cup butter (to soften, about 15 seconds on high)
1/2 cup sour cream
1 egg
1 tsp vanilla

Stir in these ingredients by hand (according to Betty Crocker):
3 1/4 cups flour
1/2 tsp salt
1 tsp soda

If too soft, refrigerate for an hour or two; in a hurry, add a little more flour instead.

Roll and cut out. Bake at 350 for 10-12 mins. Remove immediately from cookie sheet or they'll stick to it.

(Doubled it makes about 5 cookie sheets full).

(from sister-in-law Heidi)