Peanut Butter Cornflake No-Bake Cookies

1 cup sugar 1 cup corn syrup 1 jar (18 oz.) peanut butter 6 cups corn flakes 1/2 cup chocolate chips 3 tablespoons butter 1.Combine sugar and corn syrup in a medium saucepan. Cook over medium heat, stirring until mixture comes to a full boil. Remove from heat and stir in the whole jar of peanut butter. Mix well. 2.Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all the corn flakes. 3.With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with wax paper. 4.Melt chocolate chips and butter in a small bowl in the microwave for about 30 seconds. Stir until smooth. 5.Dip tops of cookies into chocolate and allow them to set before eating. Makes about 3 dozen cookies. They keep well in an air tight container on the counter.

Banana Oatmeal Cookies

1 egg
1/2 cup brown sugar
1/2 cup white sugar
3/4 cup oil
1 cup mashed bananas

Beat until smooth. Add

1 1/2 cups white flour
1 3/4 cups quick oats
1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. nutmeg
3.4 tsp. cinnamon

Mix until blended and add chocolate chips. Bake at 375 degrees for 9-10 minutes until edges are brown.

S'mores Cookies

S'mores Cookies
Source: Ice Cream Before Dinner

11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

Directions:
Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.

Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

Add the flour mixture to the butter mixer and combine on low speed.

Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

Note: I think you could get away with using store bought cookie dough here and fold in some marshmallows and cinnamon that are in the recipe.

Sugar Cookie Bars

Sugar Cookie Bars

Yield: about 4 dozen bars

For the cookie bars:
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs
2 tsp. vanilla extract
1 vanilla bean, split lengthwise
Zest from 1 lemon
5 cups all-purpose flour
1 tsp. salt
½ tsp. baking soda

For the frosting:
1 cup (2 sticks) unsalted butter, at room temperature
1 tsp. vanilla extract
Pinch of salt
4 cups confectioners’ sugar, sifted
5 tbsp. milk
Food coloring (optional)

Directions:
To make the cookies, preheat the oven to 350˚ F.   Grease a 13 x 18″ rimmed baking sheet (mine was 12 x 17″).  Combine the butter and sugar in the bowl of an electric mixer.  Beat on medium-high speed until light and smooth, about 2 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.  Blend in the vanilla, seeds from the vanilla bean, and lemon zest.  In a medium bowl, combine the flour, salt and baking soda.  Stir together with a fork to blend.  Add the dry ingredients to the mixer bowl and beat on low speed just until incorporated.
Transfer the cookie dough to the prepared baking sheet and press into an even layer.  Bake 10-15 minutes, until light golden brown and a toothpick inserted in the center comes out clean.  Transfer the pan to a wire rack and let cool completely before frosting.
To make the frosting, place the butter in the bowl of an electric mixer.  Beat on medium-high speed until smooth, about 1 minute.  Blend in the vanilla, salt, and confectioners’ sugar until smooth, 1-2 minutes.  Mix in the milk.  Tint as desired with food coloring.  Spread over the cookie in the pan, cut into bars and serve.

Chewy Chocolate-Oat Bars

Melt 1 c. chocolate chips with 1/3 c. evaporated milk and set aside.
In a bowl, mix well:
1/3 c. evaporated milk
2 eggs
1/2 c. canola oil
1 +1/2 c. brown sugar
2 t. vanilla
Then add to this mixture:
2 c whole wheat flour
1 c. quick oats
1 t. baking powder
1 t. baking soda
1/2 t. salt
Pat 1/2 of the dough into a greased jelly roll pan (may use 9X13, but bars will be thick and you will need to cook a little longer); spread chocolate mixture over the dough. Add 4 T. oats and 2 T. softened butter to remaining dough, mix and crumble over chocolate mixture. Bake at 350 for 20 to 25 minutes or until top is golden and firm. Cool completely.