Oatmeal Butterscotch Cookies

 Today I tried Sarah at Clover Lane's (memoriesfromcloverlane.blogspot.com) cookies.   What a nice change from chocolate chip!

1 cup butter
2 eggs
1 cup white sugar
1 cup brown sugar
2 cups all-purpose flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups quick cooking oats
1 cup butterscotch chips

1. Preheat oven to 350 degrees.
2. In a medium bowl mix butter, sugars, and eggs till smooth.
3. Add flour, baking powder, soda, salt and oats to butter mixture.
4. Don't forget the chips!
5. Drop on lightly sprayed cookie sheets.
6. Bake for about 9 minutes until brown and crispy around edges.

Chocolate Candy...in the crockpot

Crockpot Chocolate Candy
2 lbs (36 oz) salted dry-roasted peanuts
4 oz (4 squares) German’s sweet chocolate
1 12-oz package semisweet chocolate chips (about 2 cups)
2½ lbs white almond bark

1. Put the peanuts in the bottom of a 4-quart slow-cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips, and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.
2. After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners, using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners. Makes 30 to 40 pieces.

If you can’t find almond bark, substitute white chocolate chips. 
(Ours made more than that, more like 75 –80 pieces.  I think it depends on how much you put in the liner.)

Chocolate Oatmeal No Bake Cookies

Chocolate Oatmeal No Bake Cookies
1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3- 3 1/2 C Quick cooking Oats
2 tsp. Vanilla

Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set. 

I made these cookies a lot when I was young.  Thanks to Pinterest they have resurfaced.

Double Chocolate Almond Cookies

• 2 1/3 c. all purpose flour
• 3/4 c. cocoa powder
• 1 t. baking soda
• 3/4 t. salt
• 1 1/4 c. butter, softened
• 1 c. sugar
• 1 c. brown sugar
• 1 large egg
• 1 t. vanilla
• 1 c. white chocolate chips
• 1 1/2 c. semisweet chocolate chips
• 1 c. almonds, chopped

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Combine the flour, cocoa powder, baking soda, and salt together in a small bowl.

In a large bowl, beat the butter and sugars together with an electric mixer until creamy. Add the egg and vanilla then mix well. Add the flour mixture and mix until it's just combined. Add the chocolate chips and almonds. Mix them until they are combined.

Spoon cookie dough onto the baking sheets 2 inches apart. Bake them for 15 minutes then remove from the oven and let cool for a few minutes to allow the cookies to set. Enjoy!

It's that time of year....

In our family we end up with almost one of each box (or two) because my husband and I like completely different kinds.  I prefer thin mints, shortbread, and samoas and he likes the peanut butter kinds that I detest.  I love this time of year!!

Sandies Cookies aka Wedding Cookies

1 cup butter
2 1/4 cup all purpose flour
1/3 cup sugar
1 t. vanilla
1 cup chopped pecans
1 cup sifted powdered brown sugar

Mix butter with mixer and add half of the flour, sugar, vanilla and 1T. water. Add remaining flour and then stir in pecans.
Shape into 1 inch balls or crescent shapes. Place on cookie sheet and bake at 325 for 20 minutes.  Cool on wire rack. Gently shake cookies in ziploc bag with powdered sugar. Makes approximately 36.

Peanut Butter Cookies

1/2 cup margarine
1/2 cup peanut butter
1 1/4 cup all purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 t. baking powder
1/2 t. baking soda
1/2 t. vanilla
sugar to coat


Mix margarine and peanut butter with mixer. Add 1/2 cup of he flour, sugars, egg, baking soda and powder and vanilla. Add remaining flour. Cover and chill until easy to handle.
Shape into 1 inch balls. Roll in sugar. Place 2 inches apart on cookie sheet and flatten with a fork in criss cross manner. (Wet fork with water between cookies if needed.)
Bake at 375 degrees for 7-9 minutes and cool on wire racks.

Welcome Home Bars

1/2 c. butter
1 1/2 c. graham cracker crumbs
14 oz sweetened condensed milk
1 c. chocolate chips
1 c. butterscotch chips

Preheat oven to 350. Melt butter in 13X9 pan. Sprinkle crumbs evenly over butter. Pour condensed milk evenly over crumbs and then add chips. Bake 25-30 minutes. Cool, cut into bars.

Oatmeal Fudge

 Similar to no-bake cookies but in bar form...

2 c. sugar
3 T. cocoa
1/2 c. milk
1/4 c. butter or margarine
1/2 c. peanut butter
3 c. quick cook oats
1 t. vanilla

Combine sugar, cocoa, milk and butter. Heat in saucepan until in a full boil.  Remove from burner and add peanut butter, oats, and vanilla. Pour into greased pan. Let cool and cut into squares. 

Toffee Crunch Cookies

In case you haven't noticed the trend here, I collect recipes-- from everywhere and everyone!!  I seriously have a problem.  I am always trying new recipes.  This is from another coworker and it has been a keeper.  I usually make these at Christmas.

1/2 c. butter or margarine, softened
1 package yellow cake mix with pudding in the mix
2 large eggs
1 T. water
1 6-ounce package toffee brickle chips (near chocolate chips in store)
1/2 - 1 cup chopped pecans


Beat butter on medium speed with mixer until creamy. Add dry cake mix, eggs, and water beating until blended. Stir in toffee/brickle chips and pecans.  Drop by tablespoons on cookie sheet.

Bake at 250 for 8-10 minutes or until edges are browned.  Top will look moist.
yield- 4 dozen.

Note-Sometime I have found the brickle chips called toffee chips or almond brickle chips and at times I have found this difficult to locate altogether, but they are usually plentiful around the holidays so I buy a couple of bags and keep in the freezer.

Snickerdoodles

I use the recipe from my tried and true Better Homes and Gardens red plaid cookbook.  The recipe is so tattered I thought I better put this one here so I can always find it.  Enjoy!

1/2 c. margarine or butter
1 1/2 c. all purpose flour
1 c. sugar
1 egg
1/2 t. vanilla
1/4 t. baking soda
1/4 t. cream of tartar
2 T. sugar
1 t. cinnamon

Beat butter and add half of flour, the 1 c. sugar, egg, vanilla, baking soda and cream of tartar until combined. Add remaining flour. Chill 1 hour.

Shape into 1 inch balls. Combine 2T. sugar and 1 t. cinnamon and roll each ball in this mixture.
Bake at 375 for 10-11 minutes or until edges are slightly brown.  Cool on cooling rack.

Yield:36