Peanut Butter Chocolate Chip Cookies

 

Ingredients:
1 c. sugar
1/2 c. butter, softened
1/2 c. peanut butter
1 egg
1 tsp vanilla
1 1/2 c. flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c. chocolate chips

Recipe:
Preheat the oven to 375 degrees F.

Cream sugar, butter, and peanut butter until smooth. Add the egg and vanilla and continue to combine. In a separate bowl mix together the dry ingredients. Add this to the butter/sugar mixture and stir to mix well.

Roll dough into 1 inch balls and place on a cookie sheet lined with parchment paper. Use a fork to make a criss-cross pattern and flatten the dough. Bake for 8-10 minutes.

Gingerbread Cookies

Ingredients:
2 1/4 c. flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
3/4 tsp cloves
1/4 tsp salt
3/4 c. softened butter
1 c. sugar
1 egg
1/4 c. molasses
1 Tbsp water
2 Tbsp sugar
Frosting, optional

Recipe: makes approx. 2 1/2 dozen cookies
Preheat oven to 350 degrees F.

Mix flour, ginger, baking soda, cinnamon, cloves, and salt. In a separate bowl combine butter and sugar until well blended. Beat in egg, water and molasses. Pour in flour mixture and blend well. Shape into balls (add a little more flour if dough is too sticky). Roll balls in the 2 Tbsp of sugar, place 2 inches apart on greased cookie sheet, and flatten slightly.

Bake for 8-10 minutes. Let them cool on the baking sheet for about 5 minutes. Eat frosted or unfrosted.

Oatmeal Raisin Cookies

Ingredients:
1 c. flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 tsp vanilla
1 1/2 c. oats
3/4 c. raisins

Recipe:
I cut the recipe in half. It made about 18 cookies.

Stir together the flour, baking soda, baking powder, and salt. In a separate bowl cream the butter and sugars. Add the egg and vanilla. Combine the flour mixture to the butter mixture. Add the oats and raisins making sure not to over-mix.

Drop 2 inches apart on a sprayed cookie sheet. Bake at 350 degrees F. for 11-13 minutes, or until golden. Let them rest for 2 minutes before transferring to a wire rack to cool.