No bake cookies

 

Pumpkin Chocolate Chip Cookies

Healthy Wheat Choc-Oat-Chip Cookies

Quaker's Chewy Cho-Oat-Chip Cookies

Maple Peanut Butter Chocolate Chip Oatmeal Cookies

Serves: 3 Dozen

2/3 C. natural Peanut Butter
2/3 C. Real Maple Syrup
4 T. unsalted Butter (or Coconut Oil), melted
1 lg Egg
1 t. Vanilla extract
1/2 t. Baking Soda
1/2 t. Baking Powder
1/2 t. fine-grain Sea Salt
1 1/4 C. old-fashioned rolled Oats (ground)
1 1/2 C. old-fashioned rolled Oats
2 C. semi-sweet Chocolate Chips

Directions:
Preheat oven to 350°, two racks in the middle. Line two baking sheets with parchment paper (or lightly grease baking sheets).

Add Peanut Butter and Maple Syrup in a large mixing bowl [to measure peanut butter and maple syrup, add peanut butter, in 2 C. liquid measuring cup, to 2/3 line and then add maple syrup over peanut butter to 1 1/3 total liquid line). Add melted Butter and whisk until the mixture is well blended. Beat in Egg with whisk. Using whisk add Vanilla, Baking Soda, Baking Powder, and Salt.

Using a large mixing spoon still in Ground Oats, Rolled Oats, and Chocolate Chips until they are evenly combined. Drop the dough by tablespoon onto both cookie sheets.

Bake cookies for 12 minutes, swapping the cookie sheets half way through cooking time. Cookies should begin to turn golden brown on the edges. Remove the cookies from the oven and let cool completely on the pans.

Michelle's Peanut Butter Cookies

Serves: 5 dozen cookies

1 C. White Sugar

1 C. Brown Sugar

1 C. Butter (softened)

2 C. Adam's Creamy Peanut Butter

2 Eggs

1/3 C. Milk

2 t. Vanilla

2 1/2 C. White Whole Wheat Flour

1 1/2 t. Baking Powder

1/2 t. Salt

Optional:

1 C. Chopped Nuts (Peanuts, Pecans, Almonds, etc.)

Pre-heat oven to 375°.

In a large bowl add white sugar, brown sugar, butter, peanut butter, eggs, milk and vanilla. Cream ingredients together.  In a separate bowl whisk flour, baking powder and salt together.  Add dry ingredients to wet ingredients slowly while mixing with an electric mixer.

Place rounded dough balls on baking stone (or cookie sheet).  Press with fork for special cookie look.  Bake for 10 minutes (on rack, second from top).  Remove from oven and let sit for 5 minutes, then remove from stone (sheet) and let cool.

Place cooled cookies in air tight container for storage.