Oatmeal-Walnut Cookies
You can make these ahead of time and store them in an airtight container, but they’re best served warm.


1/2 cup granulated sugar
1/3 cup packed dark brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
3/4 cup all-purpose flour
1 cup regular oats
1/4 teaspoon salt
2/3 cup golden raisins
1/4 cup chopped toasted walnuts
Cooking spray


Preheat oven to 350º.
Place first 5 ingredients in a large bowl. Beat with a mixer at medium speed until well blended. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, oats, and salt to egg mixture; beat well. Stir in raisins and walnuts.
Drop by level tablespoons, 1 1/2 inches apart, onto a baking sheet coated with cooking spray. Bake at 350º for 12 minutes or until lightly browned.
Remove from oven; let stand 2 minutes. Remove cookies from baking sheet; serve warm.

Peanut Butter-Toffee Turtle Cookies


1/2 cup unsalted butter, softened
1/2 cup DOMINO Granulated Sugar
1/2 cup firmly packed DOMINO Light Brown Sugar
2/3 cup creamy USA PEANUT Butter
1 large egg
2 cups BISQUICK Original All-Purpose BakingMix
2/3 cup almond toffee bits
2/3 cup coarsely chopped USA PEANUTS
2/3 cup NESTLE TOLL HOUSE Milk ChocolateMorsels
10 ounce vanilla caramels
2 to 3 tablespoons whipping cream
1/2 teaspoon vanilla extract
2/3 cup NESTLE TOLL HOUSE Milk ChocolateMorsels, melted


TIP: The chocolate drizzle on the cookies will harden as it cools.

Preheat oven to 350°. Beat first 4 ingredients atmediumspeed with an electricmixer until creamy. Add egg, beating until blended. Add bakingmix, beating at low speed just until blended. Stir in toffee bits, chopped peanuts, and 2/3 cup chocolatemorsels.
Drop dough by rounded tablespoonfuls onto ungreased baking sheets; flatten dough with hand.
Bake at 350° for 10 to 12minutes or until golden brown. Cool cookies on baking sheets 1minute; remove cookies to wire racks.
Microwave caramels and 2 tablespoons creamin a glass bowl at HIGH 1minute; stir. Continue tomicrowave at 30-second intervals, stirring until caramels melt and mixture is smooth; add remaining cream, if necessary. Stir in vanilla. Spoon caramel mixture evenly onto tops of cookies; drizzle evenly with melted chocolate.

Pecan Bar Cookies
Though these delicate cookies have a crisp outside, they are soft inside.

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1/4 cup butter, softened
1 teaspoon maple flavoring
1 large egg
1/2 cup chopped pecans
3 tablespoons semisweet chocolate chips, melted


Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
Place sugars and butter in a large bowl; beat with a mixer at medium speed for 3 minutes or until well combined. Add maple flavoring and egg; beat until combined. Add flour mixture; stir until well combined. Stir in pecans. Spread mixture evenly in a 9-inch cast-iron skillet. Bake at 350° for 30 minutes. Cool in pan 10 minutes on a wire rack.
Remove from pan, and drizzle with melted chocolate. Cool completely.

Peppermint Molasses Cookies
These frosted molasses cookies are an all-time favorite.


About 2/3 cups butter or margarine, at room temperature
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1 large egg
1/4 cup molasses
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup crushed hard peppermint candy such as candy canes
Peppermint Icing (recipe follows)


1. In a large bowl, with a mixer on medium speed, beat 2/3 cup butter, granulated sugar, and brown sugar until smooth. Add egg and molasses and beat until well blended.
2. In a medium bowl, mix flour, cinnamon, ginger, cloves, baking soda and salt. Stir into butter mixture, then beat just until dough comes together. Stir in peppermint candy. Cover bowl with plastic wrap and freeze until dough is firm, about 45 minutes.
3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets.
4. Bake cookies in a 350º regular or convection oven until lightly browned, 12 to 15 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Immediately, with a wide spatula, transfer cookies to racks to cool.When cool, drizzle with Peppermint Icing; save any remaining icing for other uses.

Peppermint Icing:
In a bowl, mix 1 cup powdered sugar, 2 tablespoons milk, and 1/4 teaspoon vanilla until well blended. If too thick to drizzle, mix in more milk, 1/2 teaspoon at a time, until thin enough. Stir in 1 tablespoon finely crushed hard peppermint candy and 1 to 2 drops red food coloring if desired.Makes 1/2 cup.

Potato Chip Cookies


1 cup unsalted butter, at room temperature
1/2 cup granulated sugar,
plus 1/2 cup more for coating
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon cinnamon
3/4 cup potato chips, crushed
1/2 cup pecans, chopped


Heat oven to 375° F. Cream the butter and 1/2 cup sugar in a large bowl with an electric mixer on high speed. Lower to medium speed and add the vanilla. Add the flour and cinnamon to the butter mixture. Beat on low speed until incorporated. Fold in the potato chips and pecans. Form into approximately 1 1/2-inch balls. Dredge in the remaining sugar. Place on parchment- or foil lined baking sheets, 2 inches apart. Bake until golden brown around the edges, about 13 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.