Cookie Bake for the neighborhood

This is a cookie bake for the neighbors and our favorite clients a TGIF day for a great way to celebrate an afternoon; a nice warm cup of coffee, hot chocolate, or apple cider to wash them down. These will be a appetizer to the bake sale on Saturday. To our clients you may share with us today and tonight in fellowship for a get together tonight for a sweet desert after your dinner.

10-Cup Cookies

ingredients

• 1 cup butter, softened

• 1 cup creamy peanut butter

• 1 cup sugar

• 1 cup packed brown sugar

• 2 large eggs, room temperature

• 1 cup all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 cup semisweet chocolate chips

• 1 cup quick-cooking oats

• 1 cup sweetened shredded coconut

• 1 cup chopped pecans or walnuts

• 1 cup raisins

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Directions

• Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until blended. Beat in eggs. In another bowl, whisk flour, baking soda and baking powder; gradually beat into creamed mixture. Stir in chocolate chips, oats, coconut, pecans and raisins.

• Drop dough by tablespoonfuls 3 in. apart onto greased baking sheets. Bake until golden brown, 12-15 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.

Nutrition Facts 1 cookie: 97 calories, 6g fat (3g saturated fat), 10mg cholesterol, 54mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 1g protein.

Triple Peanut Pizza

Ingredients

• 1 tube (16-1/2 ounces) refrigerated peanut butter cookie dough

• 1 cup semisweet chocolate chips

• 1 package (8 ounces) cream cheese, softened

• 1/3 cup creamy peanut butter

• 1/4 cup packed brown sugar

• 1 teaspoon vanilla extract

• 2 cups chopped peanut butter cups (about 15 large)

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Directions

• Press cookie dough onto a greased 14-in. pizza pan. Bake at 350° for 15-18 minutes or until deep golden brown. Sprinkle with chocolate chips; let stand for 4-5 minutes. Spread melted chips over crust. Freeze for 10 minutes or until set.

• Meanwhile, in a small bowl, beat the cream cheese, peanut butter, brown sugar and vanilla until creamy. Spread over the chocolate. Sprinkle with the peanut butter cups. Chill until serving. Refrigerate leftovers.

Cranberry Pecan Cookies

Ingredients

• 1 tube (16-1/2 ounces) refrigerated sugar cookie dough, softened

• 1 cup chopped pecans

• 2/3 cup white baking chips

• 2/3 cup dried cranberries

• 1 teaspoon vanilla extract

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Directions

• Preheat oven to 350°. In a large bowl, combine cookie dough, pecans, chips, cranberries and vanilla. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets.

• Bake until lightly browned, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

Test Kitchen TipsThe cranberry flavor makes these fantastic seasonal Thanksgiving cookies a lighter dessert alternative to traditional Thanksgiving pie.

Nutrition Facts 1 cookie: 87 calories, 5g fat (1g saturated fat), 4mg cholesterol, 50mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.

Toffee-Chip Sugar Cookies

Ingredients

• 1 tube (18 ounces) refrigerated sugar cookie dough

• 4 Heath candy bars (1.4 ounces each), finely chopped

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Directions

• Slice cookie dough into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Sprinkle each with 2 teaspoons chopped candy bars.

• Bake at 350° for 7-9 minutes or until edges are lightly browned. Remove to wire racks to cool.

Nutrition Facts 1 cookie: 81 calories, 4g fat (1g saturated fat), 5mg cholesterol, 75mg sodium, 11g carbohydrate (5g sugars, 0 fiber), 1g protein.

Butter Cookies

Ingredients

• 1 cup butter, softened

• 3/4 cup sugar

• 1 large egg, room temperature

• 1/2 teaspoon vanilla extract

• 2-1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• FROSTING:

• 1/2 cup butter, softened

• 4 cups confectioners' sugar

• 1 teaspoon vanilla extract

• 3 to 4 tablespoons 2% milk

• Red food coloring, optional

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• Preheat oven to 375°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.

• Using a cookie press fitted with a heart disk, press dough 1 in. apart onto ungreased baking sheets. Bake until set but not brown, 6-8 minutes. Cool on wire racks.

• Beat butter, confectioners' sugar, vanilla and enough milk to reach a spreading consistency. If desired, tint with food coloring. Decorate cookies as desired.

Test Kitchen TipsUnless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired. Make these cookies work for any occasion by switching up the shape and getting creative with the frosting. Check out our 10 best cookie recipes of all time. Nutrition Facts 1 cookie: 157 calories, 7g fat (4g saturated fat), 24mg cholesterol, 99mg sodium, 22g carbohydrate (15g sugars, 0 fiber), 1g protein.

Double Chocolate Cookies

Ingredients

• 1-1/4 cups butter, softened

• 2 cups sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 2 cups all-purpose flour

• 3/4 cup baking cocoa

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 cups semisweet chocolate chips

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• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips.

• Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.

Nutrition Facts 2 each: 119 calories, 6g fat (4g saturated fat), 19mg cholesterol, 91mg sodium, 16g carbohydrate (11g sugars, 1g fiber), 1g protein.

Chocolate Chip Muffins

Ingredients

• 2 cups all-purpose flour

• 1/2 cup sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 egg

• 3/4 cup milk

• 1/3 cup vegetable oil

• 3/4 cup miniature semisweet chocolate chips

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Directions

• In a large bowl, combine the first four ingredients. In a small bowl, beat egg, milk and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.

• Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack.

Nutrition Facts 1 each: 229 calories, 10g fat (3g saturated fat), 20mg cholesterol, 213mg sodium, 32g carbohydrate (15g sugars, 1g fiber), 4g protein.