Holiday Cookies, Gingerbread Cookies, Soft Oatmeal Cookies, Oatmeal Peanut Butter Cookies

Gingerbread Cookies

  • 6 cups flour
  • 1 cup butter or margarine, melted and cooled slightly
  • 1 cup dark brown sugar, packed
  • 1 cup dark molasses
  • 1 egg
  • ½ cup water
  • 1 teas.
  • vanilla extract
  • 1 Tbsp. baking powder
  • 1 Tbsp.
  • ground ginger
  • 1 teas. ground nutmeg
  • 1 teas. ground cloves
  • 1 teas. ground cinnamon

Sift the flour, baking powder, ginger, nutmeg, cloves and cinnamon together and set aside. In a mixing bowl mix together the butter or margarine, brown sugar, molasses, water, egg and vanilla until smooth. Slowly stir in the dry ingredients until it is completely absorbed. Divide the dough into 3 portions and pat each portion down to about ½ inch thickness. Wrap each portion in plastic wrap and refrigerate for at least 3 hours. Preheat oven to 350 degrees F. Remove dough from refrigerator and place one portion of the dough on a lightly floured surface. Using a lightly floured rolling pin roll the dough to ¼ inch thickness.

Cut the dough with a floured cookie cutter into the desired shape. Place cookies 1 inch apart on ungreased cookie baking sheet. Repeat process for the remaining 2 portions of dough. Place cookie sheets in preheated oven and bake for 10-12 minutes. Remove cookies from baking sheet and cool on wire racks. Cookies may be frosted when cooled, if desired.

Soft Oatmeal Cookies

  • 1 cup butter or margarine, softened
  • 2 cups flour
  • 1 cup sugar
  • 1 cup packed light brown sugar
  • 2 eggs
  • 3 cups quick cooking oats
  • 1 ½ teas. ground cinnamon
  • 1 teas. vanilla extract
  • 1 teas. baking soda
  • 1 teas. salt
  • Extra sugar for top of cookies

Cream together the butter or margarine with the white and brown sugars. Beat in the eggs, one at a time. Stir in the vanilla. In another bowl combine the flour, baking soda, salt and cinnamon. Stir this flour mixture into the creamed mixture. Stir in the oats. Cover the bowl and chill the dough for at least 1 hour. Preheat oven to 375 degrees F. Grease cookie baking sheets. Roll the dough into 1-inch balls and place 2-inches apart on prepared baking sheets. Flatten each cookie with a fork dipped in sugar. Bake cookies in preheated oven for 8-10 minutes. Allow cookies to cool on baking sheet for 5 minutes and then place on wire rack to finish cooling.

Oatmeal Peanut Butter Cookies

  • ¾ cup flour
  • 1 cup quick cooking oats
  • ½ cup sugar
  • ½ cup light brown sugar, packed
  • ½ cup butter or margarine, softened
  • ½ cup peanut butter
  • 1 egg
  • 1 teas. vanilla extract
  • ½ teas. baking soda
  • ¼ teas. baking powder
  • ½ teas. salt

Filling:

  • 3 Tbsp. butter or margarine, softened
  • 1 cup confectioners’ sugar
  • ½ cup smooth peanut butter
  • 2 ½ Tbsp, heavy whipping cream

In a large mixing bowl cream together the butter or margarine, peanut butter, white and brown sugar and vanilla. Add the egg and beat well. In another bowl combine the flour, baking powder, baking soda, and salt. Add the dry ingredients to the creamed mixture and stir well. Stir in the oatmeal. Preheat oven to 350 degrees F. Grease cookie baking sheets. Drop the cookie batter by teaspoons onto the prepared baking sheet and press each mound down with a fork to form ¼ inch thick cookie.

Bake in preheated oven until cookies are light brown, about 10 minutes. Remove cookies to wire rack and allow cookies to cool. Meanwhile make the filling for the cookies by creaming 3 tablespoons of butter or margarine with 1 cup of confectioners’ sugar, ½ cup smooth peanut butter and the heavy whipping cream. Spread filling on one of the cooled cookies and then top the first cookie and filling with a second cookie to form a sandwich.