Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until blended. Beat in eggs. In another bowl, whisk flour, baking soda and baking powder; gradually beat into creamed mixture. Stir in chocolate chips, oatmeal, coconut, pecans and raisins.
Drop dough by tablespoonfuls 3 in. apart onto greased baking sheets. Bake until golden brown, 12-15 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
1 cookie: 97 calories, 6g fat (3g saturated fat), 10mg cholesterol, 54mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 1g protein. Originally published as 10 Cup Cookies in Fast Track 2019
The sweetest Lemon Rose Shortbread Cookies. Lightly sweetened, buttery shortbread cookies hinted with lemon and vanilla, and finished generously with a sweet lemony glaze. These are easy, fun, so pretty, and so very delicious!
Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes
1. In a large mixing bowl, cream together the butter, sugar, lemon zest, dried roses, if using, and vanilla until light and fluffy, about 3-5 minutes. Add the flour and beat until combined, and the dough forms a ball.
Roll out the dough between 2 sheets of lightly floured parchment to 1/4 inch thickness. Make sure you’re using enough flour or your dough will stick. Cut out the cookies using a heart-shaped cookie cutter or your favorite shape. Carefully transfer the cookies to a parchment lined baking sheet. Cover the baking sheet with plastic wrap and place in the freezer, freeze until firm, about 10-20 minutes. Roll out the leftover scraps, and repeat with the dough.
Preheat the oven to 350 degrees. Bake the cookies on the middle rack of the oven for 12-14 minutes or until just lightly golden. Cool on the baking sheet 5 minutes and then transfer to a wire cooling rack to cool completely.
To make the glaze. In a medium bowl, beat together the powdered sugar, lemon juice, and 1 tablespoon water until smooth and drizzly. If needed, thin the glaze by adding water, 1 tablespoon at a time, until drizzly. Stir 1-2 drops blood orange juice if a pink color is desired.
Dip the tops of cookies into the glaze, letting the excess drip off. Transfer to a wire rack and decorate as desired with fresh roses. Cookies can be stored in an airtight container for up to 4 days
Healthy 2-Ingredient Breakfast Cookies Prep Time 4 mins Cook Time 15 mins Total Time 19 mins Weight Watchers friendly, Vegan friendly and low calorie! These cookies are super quick and easy to make, and healthy! Course: Breakfast Cuisine: American Servings: 18 cookies Calories: 32 kcal Author: Karina
, ripe bananas
Optional Add-in Ingredients:
peanut flour or any nut butter
(I use semi-sweet,dark or miniature)
(adjust to your taste preference)
Nutella or any hazelnut spread
peanut butter chips
crushed nuts of choice
(pecans, peanuts, almonds, walnuts, etc)
(think cranberries, raisins, sultanas, chopped dates)
pure vanilla extract
(adjust to your taste preferences)
**Measurements are based on what I have tried with these cookies in the past. Feel free to add more/less to your preference
Preheat oven to 175°C | 350°F.
Mash bananas in a shallow bowl. Add in the oats and mix well to combine. Fold in any optional add-ins you like (I added 4 level tablespoons of peanut flour, 1/4 cup chocolate chips and 2 teaspoons of honey into these).
Line baking tray/sheet with baking/parchment paper and drop one tablespoon of cookie dough per cookie onto tray. Press down with the back of a metal spoon and shape into cookies (these will not spread into shape like normal cookies). Bake for 15-20 minutes depending on your oven, or until cookies are lightly golden on top and just set to the touch. (Keep an eye on them after 10 minutes, as they can bake faster depending on how hot your oven is before baking.)
Remove and allow to cool on a wire rack.
*Quick oats give the best results, however you CAN use rolled oats. Use Gluten Free Oats for gluten free cookies. **Storage: Store cookies in an airtight container for two-three days, or freeze the batch and reheat when needed.
Healthy 2-Ingredient Breakfast Cookies
Amount Per Serving
% Daily Value*Potassium 29mg
1%Total Carbohydrates 5g
* Percent Daily Values are based on a 2000 calorie diet.
1 package (10 to 12 ounces) vanilla wafers, crushed
2 cups chopped pecans or walnuts
1 can (14 ounces) sweetened condensed milk
1 cup chopped candied pineapple
1 cup red and green candied cherries, chopped
1/4 cup confectioners’ sugar
In a large bowl, mix the first five ingredients until blended. Divide mixture into three portions. Shape each portion into a 10×2-in. rectangle. Roll each rectangle in confectioners’ sugar to coat. Wrap in plastic; refrigerate 2 hours or until firm.
Unwrap and cut logs crosswise into 1/2-in. slices. Store in airtight containers in the refrigerator.
Originally published as Fruit Roll in Cookies & Candies 2014 Bookazine
Combine cornflakes, coconut and pecans; set aside. In a small heavy saucepan, combine remaining ingredients. Cook, stirring constantly, over medium heat until a candy thermometer reads 240° (soft-ball stage). Add syrup mixture to dry ingredients; stir well. Drop by tablespoonfuls onto waxed paper.
1 jar (10 ounces) maraschino cherries, well drained and finely chopped
In a large saucepan, combine sugar, butter, milk and cocoa. Bring to a boil, stirring constantly. Cook and stir 3 minutes.
Remove from heat; stir in peanut butter and extracts until blended. Stir in oats and cherries. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in airtight containers.