Oatmeal Raisin Cookies

Ingredients
1 cup (2 sticks)  butter, softened
1 1/3 cups light brown sugar, packed
2 eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 cups rolled oats
1 1/2 cups raisins

Preheat oven to 350.

In a large bowl, cream together butter, brown sugar, eggs, and vanilla until smooth.
In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Stir this into the butter/sugar mixture.
Stir in the oats and raisins.

Chill dough, if desired. This will help make cookies thicker.

Scoop dough onto a parchment-lined sheet about 2 inches apart.
Bake 10-12 minutes.
Transfer to a rack to cool.

Pumpkin Oatmeal Raisin Cookies

Ingredients
2 cups all-purpose flour
1 1/3 cups quick or old-fashioned oats
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup butter, softened
1 cup packed brown sugar
1 cup sugar
1 cup Libby's 100% Pure Pumpkin
1 large egg
1 tsp vanilla
3/4 cup raisins

Preheat oven to 350.
Lightly grease baking sheets.
In a medium bowl, combine flour, oats, baking soda, cinnamon, and salt.
In a separate bowl, beat butter, brown sugar, and sugar.
Add pumpkin, egg, and vanilla.
Slowly add flour mixture, mixing well.
Stir in raisins.
Drop by rounded tablespoonfuls onto greased cookie sheets.
Bake 14-16 minutes.
Cool for 2 minutes, then transfer to wire racks to cool completely.

Cranberry-Orange Spice Cookies

Ingredients
1 pouch Betty Crocker sugar cookie mix (or make some from scratch)
1/2 cup dried cranberries, finely chopped
1/4 crystallized ginger, finely chopped
2 tsp grated orange zest
1 tsp pumpkin pie spice

In a large bowl, combine all ingredients until well-mixed. Divide dough in half.
On a lightly floured surface, shape each half into 10-inch long log.
Press each log into a squared-off shape.
Wrap each in plastic wrap and freeze until firm enough to slice, about 2 hours, or refrigerate overnight.

Preheat oven to 350.
Unwrap logs and cut into 1/4-inch thick slices.
Place slices on ungreased cookie sheet.
Bake 14-16 minutes. Transfer to wire rack to cool.

Lime Cooler Cookies

Ingredients
2 cups butter, softened
2 cup powdered sugar
3 1/2 cups all-purpose flour
1/2 cup cornstarch
2 tbsp grated lime zest
1 tsp vanilla
2 tbsp sugar
2 tbsp lime juice

Preheat oven to 350.
In a large bowl, beat butter and 1 cup powdered sugar.
Slowly add flour, cornstarch, lime peel, and vanilla.
Shape dough into 3/4-inch balls and place on ungreased cookie sheet.
Press bottom of glass into dough to grease. Dip into sugar, then press on dough balls to flatten to 1/4-inch thick.
Bake 9-11 minutes.
Transfer to wire rack to cool completely, about 30 minutes.
In a small bowl, stir together 1 cup powdered sugar and lime juice.
Spread glaze over cooled cookies.

Peanut Butter Blossoms

Ingredients
1/2 cup sugar, plus 2 tbsp extra
1 cup packed brown sugar
1 cup creamy peanut butter
1 cup butter, softened
2 eggs
3 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp baking powder
Hershey's Kisses, unwrapped

Preheat oven to 375.
In a large bowl, beat 1/2 cup sugar, brown sugar, peanut butter, butter, and eggs.
Slowly add flour, baking soda, and baking powder.
Shape dough into 1-inch balls and roll in additional sugar.
Place on ungreased cookie sheet.
Bake 8-10 minutes.
Immediately place a kiss in the center of each cookie.
Cool on wire rack.

Snickerdoodles

Ingredients
1 tbsp cinnamon
1 1/2 cups sugar
1/2 cup Crisco
1/2 cup butter, softened
2 eggs
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

Preheat oven to 400.
In a large bowl, beat sugar, Crisco, butter, and eggs.
Slowly add flour, cream of tartar, baking soda, and salt.
Shape dough into 3/4-inch balls. Roll in cinnamon.
Place on ungreased cookie sheet.
Bake 8-10 minutes until centers are almost set.
Cool 1 minute, then transfer to wire rack to cool completely.

Raspberry Thumbprint Cookies

Ingredients
1 pouch Betty Crocker sugar cookie mix (or make some from scratch)
1/2 cup butter, melted
1 egg
3 tbsp all-purpose flour
1/3 cup seedless raspberry jam
1 cup white chocolate baking chips

Preheat oven to 350.
In a large bowl, combine cookie mix, butter, egg, and flour until soft dough forms.
Roll dough into 3/4-inch balls. Place on ungreased cookie sheet.
Make an indentation in center of each cookie and spoon 1/4 tsp jam into each indentation.
Bake 8-10 minutes. Cool 5 minutes. Transfer to wire rack.
In a small bowl, Microwave white chocolate 1-2 minutes until melted and stir smooth.
Quickly spoon melted chocolate into ziplock bag. Cut small corner off bag.
Pipe melted chocolate overtop of cooled cookies.

Frosted Rhubarb Coconut Cookies

Ingredients
1 cup Crisco
1 1/2 cups packed brown sugar
2 eggs
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups diced fresh rhubarb
3/4 cup flaked coconut

Frosting:
1 3oz package cream cheese, softened
1 tbsp butter, softened
3 tsp vanilla extract
1 1/2 cups confectioners sugar

Preheat oven to 350.
In large bowl, cream together shortening and brown sugar.
Beat in eggs.
In a second bowl, combine flour, baking soda, and salt.
Gradually add to creamed mixture.
Stir in rhubarb and coconut.
Drop by tablespoonfuls onto greased baking sheets.
Bake 12-15 minutes or until lightly browned.
Transfer to wire racks to cool.

In a bowl, beat cream cheese, butter, and vanilla.
Gradually beat in confectioners sugar until smooth.
Spread over cooled cookies.