Cookie Extravaganza Part 2

So I've been baking up a storm. Seriously, I don't know what got into me. I must be channeling Martha Stewart or something because this is so atypical of me.

Best Big Fat Chocolate Chip Cookies (also known as the "BBFCCCs" on TheNest
2 c. all purpose flour
.5 tsp baking soda
.5 tsp salt
3/4 c. unsalted butter, melted
1 c. packed brown sugar
.5 cup white sugar
1 tbsp. vanilla extract
1 egg
1 egg yolk
2 c. semisweet chocolate chips (I used one cup of Reese's peanut butter chips and 1 cup of Hershey's dark chocolate chips)

Preheat oven to 325 degrees. Grease cookie sheets or line with parchment paper. Sift together the flour, baking soda, and salt; set aside
In a medium bowl, cream together the melted butter, brown sugar, and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 c. at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Red's Ultimate M&M's Brand cookies
1 cup (2 sticks) softened butter
.5 cup granulated sugar
.5 cup light brown sugar
1 large egg
1 tsp. vanilla extract
2 cups all purpose flour
.5 tsp baking soda
1/8 tsp. salt
1 12 oz. package of M&Ms (since it's Christmas, I used the red and green kind--ain't I festive?)
3/4 cup chopped nuts (optional)

Preheat oven to 350. In large bowl cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine flour, baking soda, and salt; blend into creamed mixture. Stir in M&Ms. Drop by heaping tablespoonsful about 2 inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes. Do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container

Makes about 3 dozen

Cookie Extravaganza

It's Christmas time and I want cookies!!! I have to admit that I've never made cookies myself other than those "place and bake" types, so it was imperative to find some easy recipes for this cookie baking virgin ;)

I have 3 recipes to share and they are NOT WW friendly!!! Drink extra water, run a few laps around the block, and take some fiber tablets to counteract all the taste testing you'll be doing with these recipes.

Easy Peanut Butter Cookies
*The word "easy" is in the title for a reason!*

1 c. peanut butter (I used creamy)
3/4 c. white sugar
1 egg

Preheat oven to 350 degrees. Combine ingredients in a bowl. Roll cookies into 1" balls and place on an ungreased cookie sheet. Press down with a fork to flatten. Bake for 10-12 minutes or until edges are brown.

*If the dough looks too runny, just add a bit more sugar. The dough should be stiff.*

Quaker Oats Oatmeal Raisin Cookies

I guess you could search high and low for another, comparable oatmeal raisin cookie recipe, but why bother? This one is awesome!

2 sticks butter, softened
1 c. firmly packed brown sugar
1/2 c. white sugar
2 eggs
1 tsp. vanilla
1.5 c. all purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt (optional)
3 c. Quaker Oats (quick or old-fashioned, uncooked)
1 c. raisins

Preheat oven to 350. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Makes about 4 dozen.

Almond White Chocolate Chunk Cookies
*So rich and good, serve with a glass of milk*

2 sticks butter, softened
1.5 c. sugar
2 eggs
1.5 tsp. pure almond extract
2.25 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
8 oz. white baking chocolate, coarsely chopped (or you can use the morsels)
6 oz. slivered almonds

Beat butter and sugar in large bowl with mixer on medium until light and fluffy. Add eggs and extract; beat until well blended. Mix flour, baking soda, and salt. Gradually beat into butter mixture until well mixed. Stir in chocolate and almonds. Drop by heaping tablespoonfuls 1 inch apart onto ungreased baking sheets. Bake in 375 degree oven for 10 minutes or until edges are lightly browned. Let stand for 2 minutes on cooking sheets before transferring to wire racks to cool.