Iced Oatmeal cookies

{someone posted these on pinterest and we tried them out...} 
Brandons new favorite cookie

Ingredients (2-3 dozen)
For the Cookie:
1 cup butter, melted and slightly cooled
1 cup granulated sugar
1/2 cup brown sugar
2 eggs
2 tsp cinnamon
1 tsp nutmeg
1 tsp kosher salt
1 tsp baking soda
1 Tbsp baking powder
2 cup quick oats
2 cup flour
For the Icing:
2 cup powdered sugar
1/2 cup heavy cream
1/2 tsp cinnamon




Instructions
In food processor, add oatmeal and pulse until partly ground. Don’t make into a fine powder, leave some chunks. I pulsed mine 6 times, at 1-2 seconds each. Set aside.
In mixing bowl, blend together butter with sugars. Mix 1-2 minutes until combined. Add eggs, one at a time. Mix in remaining cookie ingredients and blend until thoroughly combined.
Drop by several tablespoons onto a parchment paper lined cookie sheet. Bake in a 350 degree oven for 14-16 minutes. I like mine a little bit crunchier, so I went closer to 16 minutes. Remove and cool.
To make glaze, whisk together powdered sugar with heavy cream and cinnamon until smooth. Frost each cookie and allow to harden. You can put them in refrigerator to speed up process (about 30 minutes).
Enjoy!

Pumpkin Whoopie Cookies

•3 cups all-purpose flour

•1 teaspoon salt

•1 teaspoon baking powder

•1 teaspoon baking soda

•2 tablespoons ground cinnamon

•1 tablespoon ground ginger

•1 tablespoon ground cloves (I didn't use this)
•2 cups firmly packed dark-brown sugar

•1 cup vegetable oil

•3 cups pumpkin puree, chilled (did not chill... who has time to chill?)
•2 large eggs

•1 teaspoon pure vanilla extract

•FOR THE CREAM-CHEESE FILLING

•3 cups confectioners' sugar

•1/2 cup (1 stick) unsalted butter, softened

•8 ounces cream cheese, softened

•1 teaspoon pure vanilla extract

Directions:

1.Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
2.In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

3.Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

4.Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)

5.Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Skor Cookies

2 1/4 cup flour
1 T baking soda
1/2 tsp. salt
1/2 cup butter or margarine
3/4 cup packed brown sugar
3/4 cup sugar
1 T. vanilla
2 eggs
1 pkg. skor toffee chips

Combine dry ingredients. Pre-heat oven to 350. Combine brown sugar, sugar and butter/margarine. Add eggs and vanilla. Slowly add flour mixture. Add skor chips. Bake @ 350 for 9-11 min.

Anna's Chocolate Chip Cookies

1 lb real butter
2 cups brown sugar
1 1/2 cup sugar
3 eggs
2 T. real vanilla
1 1/2 tsp. baking soda
1 1/2 tsp. salt
6 cup flour
6 cup milk chocolate chips

Bake @ 350 for 8-10 minutes.

Sugar Cookies

COOKIES:
1 Cup butter, softened
2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
4 1/2 cups flour
4 tsp. baking powder
1/2 tsp. salt

Cover surface with flour. Roll out to 1/2 in. thickness. Bake @ 350 for 13 min. Done when not shiny on top.

FROSTING:
8 oz pkg. cream cheese
1 lb bag of powdered sugar
1/2 cup melted butter
1 tsp. vanilla
1 tsp. almond extract (optional)

White Choco/Cherry Shortbread Cookies

Ingredients

• 1/2 cup maraschino cherries, drained and finely chopped
• 2-1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 cup cold butter
• 12 ounces white chocolate baking squares with cocoa butter, finely chopped
• 1/2 teaspoon almond extract
• 2 drops red food coloring (optional)
• 2 teaspoons shortening
• White nonpareils and/or red edible glitter (optional)

Directions

1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.

3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Favorite Caramel Cookie Bars

2 cups butter
2 1/4 cup brown sugar
3 cups flour
3 cups Quick Oats
1 tsp. salt
1 tsp. soda
1 bottle Mrs. Richardson's Butterscotch Caramel topping
16 oz/ milk chocolate chips
chopped walnuts, optional

Soften butter in microwave. I n a large bowl mix butter, brown sugar, flour, oats, salt and soda together. Take 3/4 mixture and press on cookie sheet (press up on sides). Bake for 8-10 minutes at 350. Let cool, then pour on Caramel. Spread evenly; sprinkle on chocolate chips. Then sprinkle remaining cookie mixture on the top.

Bake for an additional 10-12 minutes at 350.

ENJOY, these are amazing, thanks Lori!