Katies Cookies Food

MAKE-AHEAD BREAKFAST GRANOLA COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Mix the peanut butter, brown sugar, vanilla, cinnamon and eggs in a large bowl with a handheld mixer until smooth. Add the oats, cranberries and pepitas and mix until just combined. Use a 1/4-cup dry measuring cup or 1/4-cup ice cream scoop to scoop the dough onto the baking sheets, leaving at least 1 inch between scoops, making about 9 per tray. Flatten the scoops slightly with the back of a spoon. Bake until the cookies are starting to brown, 10 to 12 minutes.
• Let them sit on the baking sheets for a couple of minutes to let them set up a little bit. Serve warm, or let cool completely, then store in an airtight container for up to a week. Also great for freezing and eating straight out of the freezer! Serve with Greek yogurt for slathering or dipping, if using.

SECRET INGREDIENT (MISO!) CHOCOLATE CHIP COOKIES

Steps:

• Beat both sugars and butter together in a medium bowl with an electric mixer until creamy. Add egg, miso and vanilla and beat until well mixed. Add flour and baking soda and mix until just combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate at least 1 hour (this is very important in order to have a chewy cookie that doesn't spread out too much).
• Preheat oven to 350 degrees F. Spray 2 baking sheets with nonstick cooking spray.
• Use a medium ice cream scoop to portion cookie dough on the prepared pans. Use two fingers to lightly flatten each scoop of dough. Bake, rotating and switching the pans halfway through, 13 to 14 minutes for a chewy cookie (a few minutes longer if you like a more well-done cookie). Eat warm with a glass of milk and cool the rest on a wire rack.

KATIE'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• Mix dry ingredients with wire whisk.
• Add butter, eggs, and vanilla to dry mix.
• Stir in chips with your hands.
• Roll into 1-inch balls and place on ungreased baking sheet.
• Bake at 375°F for 8-10 minutes.

KATIE'S COOKIES

Steps:

• combines margerine, cake mix, and 1 egg.
• stir together and pat onto the bottom of a well greased 15 by 18 inch pan.
• beat 2 eggs, cream cheese, and sugar.
• stir in coconut and nuts.
• pour over cake mixture and spread evenly.
• bake 325 degrees for 45-50 minutes.
• cool before cutting.

KATIE'S PINWHEEL COOKIES

Steps:

• With a paddle attachment, beat butter, cream cheese, and egg yolk until smooth. Stir in flour and baking powder. Mix until stiff dough forms. Cover with plastic wrap and refrigerate for 1 hour. Lightly beat egg white and set aside.
• Preheat oven to 350 degrees F.
• On lightly floured surface, roll dough, 1/2 at a time, into a 15 by 9-inch rectangle. With sharp knife, cut dough into 3-inch squares. Place 3 inches apart on ungreased cookie sheets. Brush with egg white.
• Lightly press about 1 1/2 inches of wooden stick into bottom center of each dough square. With sharp knife, cut the dough diagonally from each corner to within 1/2-inch of center of each square. Sprinkle about 1 teaspoon colored sugar over each square. Fold alternate corners of the square to the center to form pinwheel, overlapping the dough at the center pushing down gently to seal in center.
• Press one candy coated chocolate in center of each pinwheel.
• Bake until set, about 9 to 12 minutes. Using spatula, immediately remove from cookie sheets.

KATIE'S CHOCOLATE CHIP COOKIES

Steps:

• Mix shortening, butter, sugars, egg and vanilla.
• Sift dry ingredients together and stir in.
• Mix in chocolate chips.
• Drop rounded teaspoons 2" apart.
• Bake 8-10 minutes at 375 degrees.

NO-BAKE CHOCOLATE-PEANUT BUTTER COOKIES

Steps:

• Line a baking sheet with parchment. Spread a generous 1 teaspoon peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes.
• Put the chocolate chips in a microwave-safe bowl and microwave on medium in 15-second intervals, stirring after each interval, until melted, 1 minute 15 seconds to 1 minute 30 seconds. Use 2 forks to dip each sandwich into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave. After dipping in chocolate, decorate with red or green sprinkles.
• Put the sandwich cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.

KATIE'S KISS COOKIES

Steps:

• Beat together cream cheese & butter until fluffy. Add sugar, vanilla & baking soda then stir in flour until all ingredients mixed (do not over beat). Chill 1 hour in refrigerator.
• Preheat oven to 350 degrees F. Form dough into 1 inch balls and roll in granulated sugar.
• Bake for 12 minutes on ungreased cookie sheets. Immediately after baking, press in center of cookie one candy Kiss. Cool on wire racks (make sure Kiss hardens before storing).