peanut butter oatmeal cookies
After Erik, Juliet and I spent a bunch of time outdoors last Sunday (in the awesome 60 degree weather) we needed something to do the rest of the afternoon. So we made cookies.

I am a big fan of the Weelicious site (and cookbooks) because the recipes are generally pretty easy and healthy. And every single one I’ve ever made has turned out well.

I am a big peanut butter fan, like eat a huge spoonful right out of the jar big. And Juliet is too. She always asks for peanut butter with a spoon and a bowl and she eats it right up.

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Oreo peppermint crunch cookiesThis cookie is yummy. Basically it’s Christmas in a cookie. Pepperminty. Chocolately. Soft. I am a sucker for a soft cookie. I am definitely adding it to my annual holiday cookie baking list for many years to come.

When I first tried this cookie at the baking party on Sunday I wasn’t blown away by it. But then I had one yesterday and I thought it was awesome. Turns out no cookie tastes that great after you’ve tried 8 different cookies and are beyond full and sugared out. Have I mentioned that I’m supposed to be on Weights Watchers? Yeah that’s working out really well.

Anyway.

In addition to these oreo peppermint crunch cookies the gals and I also made:

Gingersnaps
Farmhouse chocolate mint cookies (my sister in law, Nikki, makes these every year and they are amazing)
Russian tea cake cookies
Coconut macaroons
M&M cookies
Puppy chow
Peanut butter blossoms
White chocolate cranberry cookies
Pretzel M&Ms

I’m probably missing a few. Needless to say we each had plenty of cookies to take home.

Oreo peppermint crunch cookies (recipe via Inside BruCrew Life)


Ingredients
1 white cake mix
1 stick butter, melted (8 Tbsp.)
1 egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
4 ounces cream cheese, softened
1 cup Oreo cookie chunks
1 cup Andes Peppermint Crunch pieces
1/2 cup dark chocolate chips

Instructions

Combine the cake mix, melted butter, egg, and extracts. Beat until well combined. Add the cream cheese and beat in gently until combined. Stir in the peppermint crunch pieces and chocolate chips. Then stir in the cookie pieces with a spatula. Refrigerate dough for 30 minutes.

Roll the dough into 36 balls. Bake on a cookie sheet at 350 degrees for 9 minutes. Be sure to take them out right at 9 minutes. They are meant to be very soft cookies. 

Leave them on the cookie sheet for a couple minutes. Remove the cookies onto a cooling rack. Store in a sealed container. 

Or devour all 36 cookies immediately. Your choice. 
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I had time on Sunday afternoon to whip up some yummy pumpkin goodness, right in time for the first day of fall. I thought Juliet would enjoy baking with me, but in reality she was not interested and instead dug through the tupperware cabinets and banged on pots and pans. Regardless, we were still in the kitchen together hanging out and she was happy and so was I. I know she’ll love baking with me when she gets a little older. And while she didn’t care to help me bake she sure loved these cookies and kept asking for “moooreeee”.

These cookies are from Better Homes and Gardens and they are a recipe I pinned a while ago. I’ve made pumpkin donuts and pumpkin muffins and pumpkin bars but never pumpkin cookies. I think these are the best pumpkin recipe of all the pumpkin recipes I’ve ever tried.

These cookies are soft and really freaking delicious. The frosting is a perfect balance to give the cookies a bit more sweetness. I added extra pumpkin into the frosting because, hey, you can never have too much pumpkin.
My sister Katie and her husband Drew came over as I was taking the cookies out of the oven and they both gave a thumbs up. My coworkers are in for a treat Monday morning because I’m bringing about 40 of these into the office. If I don’t, I’ll eat them all myself by Wednesday. And that does not need to happen.I halved this recipe because I noticed it said this would make 60 cookies. And I sure the heck don’t need 60 cookies sitting in my house.

Melt-in-your-mouth pumpkin cookies (recipe adapted via Better Homes and Gardens)

Ingredients


cups butter, softened
cups granulated sugar
teaspoons baking powder
teaspoons baking soda
teaspoon salt
teaspoon ground cinnamon
teaspoon ground nutmeg
eggs
teaspoons vanilla
15 ounce canpumpkin
cups all-purpose flour
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
teaspoon vanilla
2 3/4 cups powdered sugar
Pumpkin pie spice or cinnamon (optional)

Preparation


1.Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

2.Drop dough by heaping teaspoons 2 inches apart on an ungreasedcookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.

3.In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon or pumpkin pie spice. Makes about 60 cookies.

Modifications: I added a tablespoon of pumpkin into the frosting to give it a hint of pumpkin flavor. This made it a little wetter than it should be so I had to add a couple additional tablespoons of powdered sugar. 
I hope you all enjoyed your weekend. We had amazing weather in MN and took a trip to the apple orchard. It is so much fun experiencing those things with a little one. Happy Monday!
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Frying pan cookies (recipe adapted from Cooks)

Ingredients

1 1/2 c. chopped dates
1/4 c. butter
1 c. sugar
2 eggs, beaten
1 cap full of vanilla
3 c. Rice Krispies
1/2 c. walnuts, chopped fine
1 bag coconut

Preparation

Mix dates, butter, sugar and eggs in frying pan. Cook 10 minutes or until dates are soft. Cool some, then add vanilla, Rice Krispies and walnuts.

Butter your hand well, roll mixture into balls then roll balls in coconut.

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Russian tea cake cookies (recipe adapted from Allrecipes)

Ingredients

1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners’ sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners’ sugar for decoration

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners’ sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.

Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners’ sugar. I also like to roll mine in the sugar a second time.

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Farmhouse Chocolate Mint Cookies (recipe via Nikki of Lovely Scribbles, original source is the Gooseberry Patch Old Fashioned Country Cookies cookbook)

Ingredients

3/4 c. butter
1 1/2 c. firmly packed light brown sugar
2 Tbsp. water
12 oz. pkg. semisweet chocolate chips
2 eggs
2 1/2 c. flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1 lb. Andes Mints

Preparation

Place butter, sugar and water in sauce pan on low heat until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat. Continue to stir until chocolate is completely melted. Pour into large mixing bowl and let stand 10 minutes to cool slightly. With mixer at high speed, beat in eggs one at a time. Reduce speed to low and add combined dry ingredients beating just until blended. Chill dough 1 hour.

Heat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Take tsp. full of dough and roll into balls. Place 2 inches apart on cookie sheets. Bake 11-13 minutes (do not over-bake). Immediately place mints on hot cookies. Allow to soften, then swirl mints over cookies. Remove from cookie sheet and cool completely.

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