Cookie Duster

Peanut Butter Honey Oatmeal Cookies:

In a large bowl, beat together the peanut butter, honey, and sugar until it is creamy
Beat in egg, milk, vanilla, and oil and mix well
Combine the oats, flour, and baking soda separately, then add to the peanut butter mixture. Mix well
Stir in raisins and peanuts
Chill dough for at least 30 minutes
Drop chilled dough by rounded tablespoonsful onto ungreased cookie sheets
Bake for 7 to9 minutes or until light golden brown, in a preheated 375°F oven
Remove to a wire rack and cool completely

Shortening can be used in place of the canola oil in this recipe
Dark regular raisins can be used in place of the golden
The whole wheat flour can be replaced with all-Purpose flour
If using old fashioned oats rather than quick cooking oats, add two tablespoons extra flour
Store tightly covered at room temperature or wrap airtight and freeze

Mix the baking soda with the hot water
Cream the sugar with the shortening, add eggs and vanilla. Then add the water and soda mixture. Stir together until blended
Sift together the flour and salt, then add the rolled oats
Gradually add the dry ingredients, chocolate and butterscotch chips and nuts to the wet mixture, until mixed together
Drop the dough by teaspoon on a greased cookie sheet
Bake in a preheated 350°F oven for 10 to 12 minutes, or until the cookies are golden brown in colour
Cool slightly before moving and or serving

Preheat oven to 375°F
Mix together the butter and cream cheese until well blended
Stir in the remaining ingredients until well combined
Drop dough by rounded teaspoonfuls, about 1 inch apart each, onto an ungreased cookie sheet
Bake in a preheated 375°F for about 8 to 10, until almost no indentation remains when touched
Immediately remove the cookies from the cookie sheet and cool on a wire rack

Place butter in a medium size mixing bowl. Let stand on the kitchen counter about 1/2 hour or until it is easy to stir. Or soften butter in a glass cup or bowl at Low power in the microwave oven for about 1 minute
Add sugar. Cream (or blend) the butter and sugar together with wooden spoon until smooth and creamy
Add water, cocoa and oatmeal. Mix well
Cover with plastic wrap. Chill in a refrigerator for 2 to 3 hours
Pour the powdered sugar into small dish. With a spoon, cut off small piece of dough (about the size of a walnut) and shape into balls
Roll the ball shaped doygh in the powdered sugar
Store cookies in covered container in refrigerator until service

One stick of butter is equal to four ounces, so this recipe is calling for six ounces of butter
Makes about 2 dozen cookies

Grease cookie sheets
Combine flours, baking powder, allspice and salt
In a large bowl, cream shortening and sugar together
Beat in egg. Beat in the bananas
Gradually blend in the dry ingredients and sesame seeds
Drop dough by spoonfuls 1 1/2 inches apart onto the prepared pans
Bake for 8 to 10 minutes in a preheated 350°F oven, until lightly colored. Transfer to wire racks to cool
Allow to cool before serving

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