Peanutbutter Chocolate Chip Cookies FREEZABLE!!!

Makes:
5 dozen cookies

Packed with great peanut butter taste, these Betty Crocker's Best peanut butter cookies, and they rock my world...I really have to freeze them , or give them away ASAP...or these puppies can very easily become my breakfast , lunch and dinner of choice!
This is also another pack in the lunch snack for my kiddies to take to school!

1 cup granulated sugar
1 cup packed brown sugar
1 cup peanut butter
1/2 cup butter
2 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup semi-sweet chocolate chips (or wait until AFTER they are cooked and top with a Hersey's kiss..OR a Reese peanut-butter cup ...YUM!!!!

* Personal note - Sometimes the batter turns out s little dry, and the ingredients don't glue together well enough...I will add a teaspoon or so of veggie oil and it seems to help...I have even done this AFTER the chocolate chips have been added.

1. Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. ...Stir in Chocolate chips last.
2. Heat oven to 375ºF.
3. Spoon dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet.
4. Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack. To make the cookies flatter...I will take them out of the oven and DROP the pan from about 12 inches high and it helps them settle;..make sure they are cooled before you take them off the pan.

KILLER Oatmeal Cookies *Dairy and Gluten free option*

BEST OATMEAL COOKIES EVER!!!These bad-boys have NO White Flour, or White Sugar!!!!
I double and freeze or share! Pictures coming soon!

Estimated Times:
Preparation - 15 min | Cooking - 10 min | Cooling Time - 1 min cooling | Yields - 48 cookies (4 dozen)

Ingredients:

· 1 3/4 cups whole wheat flour or Pamela's Gluten Free bread and baking mix

· 1 teaspoon baking soda

· 3/4 teaspoon salt

. 3/4 teaspoon cinnamon

· 1 3/4 cups packed brown sugar

· 1 cup (2 sticks) butter or margarine, softened *or* 1 cup coconut oil

· 2 large eggs

· 2 tablespoons milk *or* 2 Tablespoons Soy Milk

· 2 teaspoons vanilla extract

· 2 1/2 cups quick or old-fashioned oats

· 1 cup Semi-Sweet or Dark Chocolate Chocolate Morsels

· 1cup Raisins

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy. Beat in eggs, milk and vanilla extract. Gradually beat in flour mixture. Stir in oats, morsels and nuts; mix well. Drop by rounded tablespoon onto greased baking sheets.

BAKE for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.

BEST EASIEST PUMPKIN COOKIES EVER!!!

Seriously ...this is ALL it takes.....and the kids can make them on their own.

Note : Duncan Hines Cake Mixes work better.

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Ingredients:

2 Spice Cake Mixes

1 29 oz can Libby's Pumpkin Pie Mix

1 small bag of semi-sweet Chocolate chips

MIX:

Cake Mixes and Pumpkin in large bowel.Once it is combined well stir in Choc Chips.Drop by spoonfulls onto greased cookie sheet....Bake at 350 for 15 minutes.....Seriously THAT easy and way ...WAY good..these save my rear end ALL of the time when I need to bring a quick treat ....or have guests.

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Also AWESOME to load up for food storage!