Time 20m Yield about 4 dozen. Number Of Ingredients 9 Steps:
In a large bowl, cream the butter, peanut butter and honey. Beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork dipped in sugar. , Bake at 350° for 8-10 minutes or until golden brown. Let cool on pans for 1 minute before removing to wire racks to cool completely.
Time 25m Yield 36 Number Of Ingredients 10 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Cream butter, white sugar, and brown sugar together in a large bowl until smooth. Add eggs and vanilla extract and mix until light and fluffy. Add whole wheat flour, baking soda, and salt and mix. Stir in chocolate chips and walnuts to make a very crumbly dough. Use hands and spoon to press and compact dough. Form dough into approximately 3 dozen 1 1/2-inch balls and place on a baking sheet. Press down slightly to flatten. Bake in the preheated oven for 8 to 12 minutes. Allow to cool before removing from the baking sheet.
Time 25m Yield 48 cookies, 48 serving(s) Number Of Ingredients 12 Steps:
Heat oven to 375. Combine the flour, cinnamon, baking powder, baking soda, and salt in one bowl. Mix the brown sugar, applesauce, eggs, margarine, and vanilla in another bowl. Mix the two bowls into one bowl. Then add in the oats and raisins. Drop rounded teaspoons of the dough onto a baking sheet. Cook for 10-12 minutes or until golden brown.
Time 40m Yield 36 Number Of Ingredients 9 Steps:
Heat oven to 375°F. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
Time 35m Yield 36 Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, mix together the peanut butter, butter, honey, brown sugar and egg until smooth. Combine the whole wheat flour and baking powder; stir into the batter until blended. Roll into small balls, and place on a greased cookie sheet. Flatten slightly using a fork. Bake for 13 to 15 minutes in the preheated oven, or until cookies are slightly toasted at the edges.
Time 55m Yield 36 Number Of Ingredients 11 Steps:
Heat oven to 350°F. In large bowl, stir sugars, butter, baking soda, cinnamon, salt, vanilla and eggs with spoon until well blended. Stir in oats, flour and raisins. On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart. Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets.
Time 52m Yield 12 cookies Number Of Ingredients 13 Steps:
Mix sugar and butter in large bowl until fluffy. Add milk, lemon rind, vanilla and egg; mix well. Add flour, baking powder, baking soda, salt and nutmeg; mix well. Cover and chill for 30 minutes. Heat oven to 375°. Mix the 2 Tbsp sugar with the cinnamon. Shape dough into 1-inch balls. Roll in the cinnamon mixture. Place 2-inches apart on ungreased cookie sheet. Bake for 7-10 minutes, or until light brown. Cool for 1 minute before removing from pan.
Yield Makes 12 Number Of Ingredients 6 Steps:
Heat oven to 300 degrees. Brush an 8-inch fluted tart pan with butter. In a bowl, mix together remaining butter with cane sugar, vanilla, and salt. Add flour and mix until just combined. Press dough into prepared pan and chill in the freezer, 15 minutes. Sprinkle the top with raw sugar and bake until golden, about 45 minutes. Remove from oven, let cool slightly, then carefully remove from pan. Cut into 12 wedges and arrange on a parchment-lined baking sheet, leaving about 1 inch between each wedge. Bake until crisp, about 15 minutes more. Let cool completely.
