Yields: Makes 3 dozen

Ingredients

• 1 2/3 cup(s) all-purpose flour
• 1 1/2 teaspoon(s) baking powder
• 1/2 teaspoon(s) salt
• 8 tablespoon(s) (1 stick) unsalted butter
• 2 1/2 cup(s) light-brown sugar, firmly packed
• 1 large egg
• 1 teaspoon(s) pure vanilla extract
• 1/2 cup(s) heavy cream, plus more if necessary
• 1 cup(s) sifted confectioners' sugar
• 1 cup(s) pecan halves, toasted and broken into large pieces

Directions

1. Preheat the oven to 350 degrees. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 1/2 cups light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until fully combined. Add dry ingredients, and beat on low speed until combined.
3. Drop batter in rounded teaspoons onto ungreased baking sheets about 2 inches apart. Bake until firm and barely golden, 10 to 12 minutes. Transfer pan to a wire rack to cool for 5 minutes, then transfer cookies from pan to wire rack.
4. In a small saucepan, combine remaining 1 cup light-brown sugar and cream. Bring to a boil over medium heat. Cook, stirring constantly, for 2 minutes. Remove from heat. Add confectioners' sugar, and whisk until smooth. (If frosting thickens, thin with cream.) Add pecan pieces. Place cookies on a cooling rack over a lined baking pan. Spoon about 1/2 teaspoon praline mixture onto each cookie.

Yields: Makes about 3 dozen

Ingredients

• 1 cup(s) all-purpose flour
• 1/2 cup(s) whole-wheat flour
• 1 teaspoon(s) coarse salt
• 1/2 teaspoon(s) baking soda
• 3/4 cup(s) (1 1/2 sticks) unsalted butter, softened
• 1/2 cup(s) granulated sugar
• 1/2 cup(s) packed light-brown sugar
• 1 large egg
• 1 1/2 teaspoon(s) pure vanilla extract
• 1/2 cup(s) (about 1 large) mashed ripe banana
• 1 cup(s) old-fashioned rolled oats
• 8 ounce(s) semisweet chocolate, coarsely chopped into 1/4-inch chunks
• 1/2 cup(s) (about 2 ounces) coarsely chopped walnuts, toasted

Directions

1. Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.
2. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.

Yields: Makes about 3 dozen

Ingredients

• 1 2/3 cup(s) all-purpose flour
• 1/2 teaspoon(s) salt
• 2 1/2 cup(s) roasted salted cashews
• 2 tablespoon(s) plus 1 teaspoon canola oil
• 1 stick(s) (8 tablespoons) unsalted butter, softened
• 3/4 cup(s) packed light-brown sugar
• 1/2 cup(s) granulated sugar
• 1 large egg
• 1 teaspoon(s) pure vanilla extract
• 24 cube(s) (7 ounces) soft caramel candy
• 1/4 cup(s) heavy cream

Directions

1. Preheat oven to 350 degrees. Sift flour and salt together. Coarsely chop 1 cup cashews; set aside. Process remaining 1 1/2 cups cashews in a food processor until finely chopped. Pour in oil. Process until mixture is creamy, about 2 minutes.
2. Put cashew mixture, butter, and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low; gradually add flour mixture. Mix in reserved chopped cashews.
3. Shape dough into 1 1/2-inch balls; space 2 inches apart on 2 parchment-lined baking sheets. Bake 6 minutes; gently flatten with a spatula. Bake until bottoms are just golden, 6 to 7 minutes more. Let cool completely on sheets on wire racks.
4. Melt caramels with cream in a small saucepan over low heat, stirring. Let cool. Using a spoon, drizzle caramel over cookies; let set. Store airtight in single layers.

Yields: Makes 36

Ingredients

• 2 cup(s) all-purpose flour (spooned and leveled)
• 1 1/2 teaspoon(s) baking soda
• 1 teaspoon(s) ground cinnamon
• 1/2 teaspoon(s) ground nutmeg
• 1/2 teaspoon(s) salt
• 1 1/2 cup(s) sugar
• 3/4 cup(s) (1 1/2 sticks) unsalted butter, softened
• 1 large egg
• 1/4 cup(s) molasses

Directions

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
2. With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
3. Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
4. Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely. Store in an airtight container up to 4 days.

Yields: Makes 36

Total Time: 50 min

Prep Time: 20 min

Ingredients

• 1/2 cup(s) creamy peanut butter
• 4 tablespoon(s) unsalted butter, room temperature
• 1 cup(s) packed light-brown sugar
• 2 large eggs
• 1 teaspoon(s) pure vanilla extract
• 1 1/2 cup(s) all-purpose flour (spooned and leveled)
• 1 teaspoon(s) baking powder
• 1/4 teaspoon(s) salt
• 1/3 cup(s) granulated sugar, for rolling dough
• 36 mini peanut butter cups, chilled and unwrapped

Directions

1. Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
2. In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
3. Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
4. Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.

Yields: Makes 4 dozen

Ingredients

• 2 3/4 cup(s) all-purpose flour
• 2 teaspoon(s) cream of tartar
• 1 teaspoon(s) baking soda
• 1/4 teaspoon(s) salt
• 8 tablespoon(s) (1 stick) unsalted butter
• 1/2 cup(s) pure vegetable shortening
• 1 3/4 cup(s) sugar, plus more if needed
• 2 tablespoon(s) ground cinnamon, plus more if needed
• 2 large eggs

Directions

1. Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
2. Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
3. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

Yields: Makes about 3 dozen

Ingredients

• 2 cup(s) all-purpose flour
• 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) ground cinnamon
• 1 teaspoon(s) baking powder
• 1 teaspoon(s) baking soda
• 1 cup(s) (2 sticks) unsalted butter, room temperature
• 1 cup(s) packed light-brown sugar
• 1/2 cup(s) granulated sugar
• 1 tablespoon(s) pure vanilla extract
• 3 tablespoon(s) milk
• 2 large eggs
• 3 cup(s) old-fashioned oats
• 1 cup(s) raisins

Directions

1. In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter with both sugars, and beat until light and fluffy. Add vanilla, milk, and eggs, and mix well. Add flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in oats and raisins. Place dough in the refrigerator until firm, about 2 hours or overnight.
2. Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Scoop out 2 tablespoons of dough, and shape into a ball; place on one of the prepared sheets. Repeat with remaining dough, spacing balls 3 inches apart. Press down to flatten into 2-inch diameters.
3. Transfer to the oven, and bake until golden but still soft in center, 16 to 18 minutes, rotating the pans between oven shelves halfway through baking. Remove from oven, and place on a wire rack to cool completely. Store in an airtight container at room temperature up to 1 week.

Yields: Makes about 3 dozen

Ingredients

• 2 1/4 cup(s) all-purpose flour
• 1/2 teaspoon(s) baking soda
• 1 cup(s) (2 sticks) unsalted butter, room temperature
• 1/2 cup(s) granulated sugar
• 1 cup(s) packed light-brown sugar
• 1 teaspoon(s) salt
• 2 teaspoon(s) pure vanilla extract
• 2 large eggs
• 2 cup(s) (about 12 ounces) semisweet and/or milk chocolate chips

Directions

1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Peanut Butter Cookies Recipe

• 1 1/2 cup(s) crunchy peanut butter
• 1 cup(s) packed light-brown sugar
• 1/2 cup(s) (1 stick) softened unsalted butter
• 1 large egg
• 1 1/2 cup(s) all-purpose flour (spooned and leveled)
• 1 teaspoon(s) baking powder

Directions

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder; set aside.
2. In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.
3. Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.
4. Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack. Store in an airtight container at room temperature up to 1 week.