We had ripe bananas we wanted to get rid of so these worked out perfect. They were super soft and moist and were kind of like mini banana breads!
Banana Nutella Cookies
Source: Chef in Training (LINK)
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Makes:
Prep Time: 10 min
Cook Time: 8-10 min
Ingredients:
1 1/2 cup flour
1 cup sugar
1/2 tsp salt
3/4 cup shortening (or butter)
2 large ripe bananas
1 egg
1 3/4 cup oats
1/4 cup Nutella
Instructions:
1. Preheat oven to 400 degrees. Sift flour, sugar, baking soda, and salt together in a large bowl. Cut in shortening.
2. Beat in mashed ripe bananas and egg. Mix in oats.
3. Take a spatula and slightly mix Nutella into batter (for swirl effect).
4. Spoon "drops" onto a greased cookie sheet. Bake for about 8-10 minutes. Let cool and enjoy!
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| Banana Nutella Cookies |
Red Velvet Gobs
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Makes: 3 dozen gobs
Ingredients:
1 package (18.25 oz) of red velvet cake mix
1/2 cup vegetable oil
2 eggs
1 container of cream cheese icing
Instructions:
1. In a mixing bowl, combine the cake mixes, oil, and eggs; mix well.
2. Scoop 1-in. balls and place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 8-10 minutes or until set. Cool for 5 minutes before removing to wire racks.
3. Once cookies are completely cooled, spread about a tablespoon of cream cheese icing on half of the bottoms of the cookies; top with the remaining cookies. Store in the refrigerator.
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| Red Velvet Gobs |
Cloverleaf Cookies
Source: Best of Country Cookies Cookbook
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Prep: 10 min (refrigerate dough for 2 hours)
Bake: 10-12 minutes
Makes: 5 dozen
Ingredients:
1/2 cup butter or margarine, softened
1/2 cup shortening
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 1/2 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup miniature semisweet chocolate chips
1/4 cup chunky peanut butter
1 ounce unsweetened chocolate, melted and cooled
Instructions:
1. In a mixing bowl, cream butter, shortening and sugars. Beat in egg and vanilla.
2. Combine flour, baking soda and salt; gradually add to the creamed mixture.
3. Divide dough into thirds. Add chocolate chips to one portion, peanut butter to another and melted chocolate to the third portion.
4. Cover and refrigerate for 2 hours or until firm. Roll 1/2 teaspoonfuls of dough into balls. For each cookie, place three balls (one of each dough) with edges touching on ungreased baking sheets to form a cloverleaf. Place cookies 2 inches apart.
5. Bake at 375 degrees for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.
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| Cloverleaf Cookies |
My mom made these cookies for her sister's wedding and they have been one of her favorites ever since!
Potato Chip Cookies
Adapted from: Better Homes and Gardens (LINK)
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Prep: 20 min
Bake: 10 min
Makes: about 40 cookies
Ingredients:
1 cup butter, softened
1 cup shifted powdered sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cup crushed fresh potato chips
Instructions:
1. Preheat oven to 350 degrees.
2. Combine butter and the 1 cup powdered sugar in a large mixing bowl; beat with an electric mixer on medium speed for 3 minutes. Add vanilla and beat until well mixed. Gradually beat in flour. Stir in potato chips with a wooden spoon.
3. Drop by rounded teaspoons onto a greased cookie sheet. Press down gently to slightly flatten dough before baking. Bake in oven for 10 minutes.
4. Transfer cookies to a wire rack. While cookies are still warm, roll in powdered sugar. Cool completely
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| Potato Chip Cookies |
My sister, Mallory, is a dietetics major and loves the Snack Girl blog with healthy recipes that tend to be pretty simple. Mallory made these cookies from Snack Girl while I was still at school. Although they don't look very pretty, they were really good and gluten free!
Fluffer Nutter Cookies (GF)
Source: Snack Girl (LINK)
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Prep: 10 minutes
Bake: 10-12 minutes
Makes: 24 cookies
Calories: 99 per cookie
Ingredients:
1 cup all natural peanut butter (creamy or crunchy)
1 egg
3/4 cup brown sugar
1/2 tsp baking soda
1 tsp vanilla extract
1/2 cup miniature marshmallows
Instructions:
1. Preheat oven to 350 degrees. Mix peanut butter, egg, brown sugar, baking soda, and vanilla extract until well blended. Fold in marshmallows.
2. Drop spoonfuls on baking sheet about one inch apart and bake for 10-12 minutes until brown on the edges.
3. Remove from baking sheet immediately (or the marshmallow will stick) and cool on a plate
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| Fluffer Nutter Cookies |
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| Fluffer Nutter Cookies |
Enjoy!
