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Sweet treat, cookies!

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Cookies can be enjoyed anytime and as a portable treat for school lunches, can't be beat. Here are some variations for you to enjoy.

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Peanut Butter Chocolate Chip Cookies

1 1/4 cups flour


1/2 teaspoon baking soda


1/2 teaspoon salt


1/2 cup unsalted butter, melted and cooled


1/2 cup packed light brown sugar


1/2 cup granulated sugar


1/4 cup creamy peanut butter


1 large egg


1 teaspoon vanilla extract


1/2 cup milk chocolate chips


1/4 cup chopped dry-roasted peanuts



  • Preheat oven to 350°F.
  • 

Combine flour, baking soda and salt in medium bowl; stir.
  • 

Combine butter, brown sugar and granulated sugar in large mixer bowl until combined.
  • Stir in peanut butter.
  • Stir in egg and vanilla extract.
  • Gradually stir in flour mixture.
  • Stir in chips and peanuts.
  • Using a tablespoon, roll the dough into balls; place on ungreased baking sheets spacing about 2 inches apart.
  • Flatten slightly with a fork.
  • 

Bake for 8 to 10 minutes or until edges are set but centers are still soft (they will look underdone).
  • Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.

Chewy Oatmeal-Raisin Cookies



1 cup granulated sugar


1 cup shortening


1 cup raisins


1 cup water


2 eggs


2 cups self-rising flour


1 1/2 cups quick oats


1/4 teaspoon baking soda



  • Cream sugar and shortening together by hand.
  • 

Meanwhile cook raisins in the water until there are 5 tablespoons of water remaining.
  • Cool.
  • 

Mix flour, baking soda, oats and raisins together.
  • Add eggs and the 5 tablespoons of water from the cooked raisins; mix well.
  • Cover and put batter in refrigerator overnight.


  • The next day, drop teaspoons of the batter onto a greased cookie sheet.
  • Bake approximately 13 minutes at 350 degrees F.
  • Grease the pan before dropping each batch of cookies onto the sheet.
  • Cool completely.

Whoppers

1 1/3 sticks unsalted butter
 at room temperature)

1 1/4 cups packed light brown sugar


3/4 cup granulated sugar


3 large eggs


1 1/2 cups chunky-style peanut butter


6 cups old-fashioned rolled oats


2 teaspoons baking soda


1 1/2 cups dried cranberries


4 (1 ounce) squares semisweet chocolate


1 (6 ounce) package semisweet chocolate chips


1/2 teaspoon vanilla extract



  • With heavy-duty mixer, cream butter in large bowl until light-colored, about 1 minute.
  • Gradually beat in sugars then scrape down sides of bowl.
  • Cream until light and fluffy — about 3 minutes.


  • Beat in eggs, one at a time; beat 1 minute more after final addition.
  • Add peanut butter and beat until blended, 1 minute.
  • Add oats and baking soda, beating only until blended, about 30 seconds; set aside.


  • Add cranberries to creamed mixture.


  • Cut squares of chocolate in half.
  • Process in food processor until finely and evenly chopped, about 1 minute.
  • Blend into cookie mixture with chocolate chips and vanilla extract.


  • Heat oven to 350 degrees F.


  • Using large spoon, divide batter into 1/4-cup portions of dough.
  • Set on lightly greased baking sheets.
  • Flatten cookies to 3-inches in diameter with bottom of a glass tumbler that is dipped frequently in water.
  • Bake 15 minutes or until lightly browned.
  • Cool on wire rack.

Hobo Cookies (flour free)

6 eggs


2 cups granulated sugar


2 cups brown sugar (packed)


1/2 tablespoon white Karo syrup


1/2 teaspoon vanilla extract


1 bag M&Ms


4 teaspoons baking soda


1 cup butter or margarine


3 cups peanut butter


9 cups oatmeal 


1 (12 ounce) bag chocolate chips 


1 bag Reese's peanut butter chips



  • Mix ingredients in order listed.
  • Drop by tablespoon on cookie sheet.
  • Bake at 350 degrees F for 12 minutes.
  • Let cookies remain on cookie sheet for a few minutes after baking.

Fudge Decadence Cookies


3/4 cup sifted all-purpose flour


3/4 cup unsweetened Dutch cocoa, do not substitute


1 teaspoon baking soda


1 teaspoon ground cinnamon


1/2 cup corn oil margarine


3 tablespoons water


3/4 cup dark brown sugar, firmly packed


3/4 cup granulated sugar


2 egg whites


1 teaspoon vanilla extract


1 1/2 cups Rice Krispies



  • Heat oven to 350 degrees F.
  • Line a baking sheet with parchment paper or coat with nonstick spray and set aside.


  • Sift together flour, cocoa, baking soda and cinnamon and set aside.


  • Cream margarine, water and both sugars for about 2 minutes or until smooth.
  • Mix in egg whites and vanilla extract.
  • Add the dry ingredients and blend well.


  • Stir in Rice Krispies until well mixed.
  • Cover and refrigerate for at least 1 hour or until firm.


  • Using a teaspoon, drop dough onto the prepared cookie sheet.


  • Bake 14 to 16 minutes or until set.
  • The cookies will become crispy when cooled.


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