This is a very old cookie recipe that I began baking for my kids when they were very young. It’s one of my favorites from my autumn baking collection. We always like to decorate these cookies with candy corn and cookie icing. Be creative!
Great Pumpkin Cookies
2 Cups Flour
1 Cup Quick or Old Fashioned Oats, uncooked
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
½ Teaspoon Salt
1 Cup Butter or Margarine, softened
1 Cup Brown Sugar, firmly packed
1 Cup Granulated Sugar
1 Egg, slightly beaten
1 Teaspoon Vanilla Extract
1 Cup Pumpkin
1 Cup Chocolate Morsels
Assorted Icings or Peanut Butter
Assorted Candies, Raisins, or Nuts
Preheat oven to 350 degrees.
Combine flour, oats, baking soda, cinnamon, and salt; set aside.
Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix.
Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels.
For each cookie, drop ¼ cup dough onto lightly greased cookie sheet;
spread into pumpkin shape, using a thin metal spatula.
Add a bit more dough to form stem.
Bake about 20 minutes, until cookies are firm and lightly browned.
Remove from cookie sheets; cool on racks.
Decorate using icing or peanut butter to affix assorted candies, raisins, or nuts.
Makes about 18 large cookies.
Variation: Substitute 1 cup raisins for the chocolate morsels.
These are the perfect cookies to make when it’s too hot to light the oven. My kids used to have fun making these after they got the recipe at school.
No Bake Cookies
2 tablespoons Butter
1/3 cup Sugar
2 tablespoons Brown Sugar
3 tablespoons Milk
2 tablespoons Cocoa
Pinch of salt
2 tablespoons Peanut Butter
¼ teaspoon Vanilla
¾ cup Quick Oats
2 tablespoons Flour
Mix butter, sugars, milk, cocoa, and salt in saucepan. Boil for 1 minute at low heat.
Remove from heat. Add peanut butter, vanilla, oats and flour. Mix well.
Drop on waxed paper on cookie sheet or tray. Allow to cool in refrigerator.
My sons, Joseph and John, were raised on these cookies, and they still love them and ask for them, especially around Christmastime. They are a delicious combination of crunchy and chewy, and the M&Ms make them look festive!
M&M Candies Super Cookies
1 package (15 oz.) M&M Plain Chocolate Candies
1 cup Margarine
¾ cup granulated Sugar
¾ cup Brown Sugar
1 teaspoon Vanilla
2½ cups Flour
½ teaspoon Baking Soda
½ teaspoon Salt
1 cup chopped Nuts, if desired
Preheat oven to 350 degrees.
Coarsely chop 1½ cups candies. Reserve remaining for decoration.
Beat together margarine and sugars until light and fluffy.
Blend in eggs and vanilla. Add combined flour, baking soda, and salt. Mix well.
Stir in chopped candies and nuts. Drop by rounded tablespoonfuls onto greased cookie sheet.
Bake for 9-11 minutes. Remove from oven. Immediately press 3 reserved candies into top of each cookie.
Cool on wire rack.
Makes about 5 dozen cookies.
I often make these at Christmastime, and my daughter-in-law, Amy, lights up like a Christmas tree when I do. Some people make these shaped in “knots,” but I like to make them round. Either way, they are indescribably delicious!
Italian Lemon Cookies
1 stick (1/2 cup) Margarine or Butter (melted)
1 cup Sugar
4 cups Flour
8 teaspoons Baking Powder
¾ cup Milk
4 teaspoons Lemon Extract
Confectioner’s sugar, milk, and extract for glaze.
Preheat oven to 400 degrees.
Beat together melted margarine (or butter) and eggs. Combine the sugar, flour, and baking powder–and add to margarine and eggs alternately with the milk and extract. Mix until thoroughly combined.
Grease hands with vegetable oil. Roll the dough in your hands about the size of a walnut. Place on ungreased cookie sheet.
Bake for about 8 minutes, or until slightly brown.
When cookies are completely cool, ice with confectioner’s sugar, milk, and extract. Sprinkle with nonpareils, if desired.
Makes about 80 cookies.
This recipe has been adapted to fit my son, John’s, tastes with the addition of M&Ms on the inside and on top. If your kids love M&Ms and chocolate cookies, they’ll probably be big fans of these, too!
Chunky Brownie Cookies
1 pkg. (17.6 oz.) Brownie Mix with Chocolate Chunks
1 large Egg
2 tablespoons Water
1/3 cup Vegetable Oil
½ cup M&Ms for batter (optional)
M&Ms to press into tops after baking (optional)
Preheat oven to 375 degrees. Grease cookie sheets and spatula. (I use Crisco.)
Combine brownie mix, egg, water and oil in large bowl. Stir until well blended and soft dough forms.
Drop by level measuring tablespoons about 2-inches apart onto cookie sheet.
Bake at 375 degrees for 7 or 8 minutes, or until cookies are set in center. Do not overbake.
As soon as the cookies come out of the oven, press 3 M&Ms into the top of each one.
(If you don’t do this fast enough, the cookies will harden, and they won’t hold the candies in place.)
Transfer cookies to cooling rack. (I place them on foil or wax paper.) Cool completely before serving.
Makes about 24 cookies.