*COOKIES/BAR COOKIES*

Peanut Butter Cookies

• Cream 1 c. butter shortening with 2 c. brown sugar.
• Add 1 c. peanut butter, 1 tsp. vanilla, 2 eggs; mix well.
• Add 2 tsp. baking soda, 1 tsp. salt & 3 c. flour, 1 cup at a time.
• Bake 350 for 10 minutes.

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Oatmeal Coconut Cookies
2 1/2 c. flour (may need to add a bit more)
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 c. sugar
1 c. brown sugar
1 c. butter, softened
1 tsp. vanilla
2 eggs
2 c. oats
2 c. coconut

Cream butter & eggs. Add sugars and vanilla. Add rest. Mix well. Bake 350 for 10 minutes.

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Sugar Cookies
1 1/2 c. sugar
2/3 c. butter
2 eggs, beaten
2 Tbsp. milk
1 tsp. vanilla
3 1/4 c. flour (I also add 1/8 c.-1/4 c. extra sometimes)
2 1/2 tsp. baking powder
1/2 tsp. salt
Cream sugar and butter. Add eggs, milk and vanilla. Sift dry ingredients together and beat into creamed mixture, combining thoroughly. Shape dough into a ball; wrap and refrigerate 2-3 hours or overnight until easy to handle.
Grease cookie sheets lightly. On lightly flowered board/counter, roll part of dough, keeping the rest refrigerated. For crisp cookies- roll paper thin. For soft cookies, roll 1/8-1/4" thick. Cut with cookie cutters. Bake at 400 for about 8 minutes. Cool on wire rack. Makes 6 dozen cookies. Frost or sprinkle with colored sugar before baking.
*My note on 4/12/06: Lower temp to 375, 8 minutes; 1 cookie sheet at a time. (can't remember why now, but I am guessing they were burning on 400?) From a friend, Corinna Bingham, in the Bryan 1st Ward.
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Homemade Oreo Cookies
1 box devil's food cake mix
2 eggs
1/2 c. oil
vanilla or cream cheese frosting
Combine first 3 ingredients. Roll into small balls and place on lightly greased cookie sheet. Bake 350* for 8 minutes (do not over baked). Cook on rack. Cover one side of cookie with frosting and top with second cookie. Cover with plastic wrap to stay soft.

*Mint Chocolate Cookies*
Make and bake recipe above. While baking, unwrap Andes mints, and cut in half. After removing cookies from oven, place 1/2 mint on each cookie. Let sit for 1 minute. Spread melted mint around on top of cookie with knife. Let cool.

**When I use the Pampered Chef medium scoop to scoop out the dough, it makes them bigger. I have found that I have to bake them longer, like 13-15 minutes. When using Betty Crocker cake mix, it makes them kinda like a "squaty" cookie, so a 1/2 Andes mint is good. When using Duncan Hines cake mix, it flattens out, so a whole Andes mint is better. I also add some mini chocolate chips when making the mint chocolate cookies.**

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Peanut Butter Swirl Bars
1/2 c. peanut butter
1/3 c. butter
3/4 c. sugar
3/4 c. brown sugar
2 eggs
2 tsp. vanilla
1 c. flour
1 tsp. baking powder
6 oz. chocolate chips

Mix first 4 ingredients together well. Add eggs and vanilla. Stir in flour and baking powder. Spread mixture in a greased 9x13 pan. Sprinkle with chocolate chips on top. Bake 3 minutes at 350. Take out and marbleize. Return to oven for another 18-20 minutes.

*This is from my friend Gayle Smith from Bryan 1st Ward. She is from Kelsey/Gilmer, Texas.

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