Cookies Galore! Funfetti Cookies

Stefanie's cookies brought back all those birthday parties where I wasn't worried about eating half the cake! Who knew that you could make cookies with Funfetti Cake Mix?!


Ingredients
1 (18.9-oz.) pkg. Pillsbury® Moist Supreme® Funfetti® Cake Mix
1/3 cup oil
2 eggs
1/2 (15.6-oz.) can Pillsbury® Creamy Supreme® Funfetti® Vanilla Frosting

Directions
1. Heat oven to 375°F.
2. In large bowl, combine cake mix, oil, and eggs: stir with spoon until thoroughly moistened.
3. Shape dough into 1-inch balls; place 2 inches apart on ungreased cooki sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.
4. Bake at 375°F for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
5. Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting.
6. Let frosting set before storing. Store in tightly covered container.

Cookies Galore! Oatmeal Peanut Butter Chocolate Chip Cookies

Catie made some delicious cookies that combine everything you would want in a holiday cookie: peanut butter, chocolate chips and oatmeal!

She got her recipe from Martha Stewart Living.

Ingredients

Makes about 6 dozen.

• 3 cups old-fashioned rolled oats
• 1/3 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup natural peanut butter
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups salted whole peanuts
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
2. Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
3. Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
4. Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
5. Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.

Cookies Galore!

Yay for cookies and the holiday season! This is the first of hopefully 11 different recipes (combined into a smaller amount of posts for lazy readers). I will "highlight" (you'll see what that means) each cookie and give its recipe! I hope you enjoy and have fun with your holiday baking!

Official

This is an official blogger promise.

I will write at least one post every 48 hours.

Really! I promise this time! I can't guarantee that every post will be extraordinarily interesting but there will at least be one.

I'm about to write a series of posts- inspired by my favorite style maven- Miss Kate! The series was a request from another loyal reader about "How to Stock Your Kitchen". I immediately thought this was a great idea- but does she mean with utensils and gadgets? spices and long term staples? pots and pans? Well, why not answer all of the above! Therefore, you will soon be embarking on an adventure into my wild mind (and the world of internet research that I will perform to write this post) so I hope you find it useful!

In an additional note, my friends at work (which include my muses from the above paragraph) decided to do a holiday cookie exchange. I will be asking for the recipes from each of them and posting them on here for your enjoyment!