Chocolate Peanut butter cookie pie

1 egg
1 cup peanut butter
1/2 cup sugar
2-4 squares semi-sweet chocolate ( chocolate chips)

• Mix egg, PB and sugar until smooth.
• Spread mixture evenly into a pie plate.
• Bake at 325 for about 15-20 minutes.
• Melt chocolate and drizzle over the "pie"
• Let it cool completely until cutting it into slices.

Note: I added chopped peanuts to the mixture the last time I made this and it was really good.

Banana Spice Cookies with icing (a soft, cakey cookie!)

1/4 cup shortening
1/4 cup butter or marg
1 cup brown sugar
2 eggs
2 mashed bananas
2 cups flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp cloves

Icing:

1/3 cups butter or marg
3 cups icing sugar
2 tbsp lemon juice

Mix first 5 ingredients together. Stir in the rest and let sit for 30 minutes.

Drop by spoonfuls onto a greased cookie sheet.

Bake at 375 degrees for 8-10 minutes (although in my oven, it takes only 7 so be very careful or the bottoms will burn).

Makes approx 3 dozen cookies.

** The recipe makes enough icing for a double batch of cookies, so if you're just making the one batch, half the icing recipe.

Carrot Cake Cookies

Source: It must have been something I ate (blog)

1/4 cup butter or non-hydrogenated margarine (softened)
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 tsp. vanilla
1 1/2 cups all-purpose flour, or 3/4 cup each all purpose and whole wheat
1 tsp. cinnamon
1/2 tsp baking soda
1/4 tsp. salt
1 packed cup coarsely grated carrots (about 2 carrots)
1/2 cup raisins or dried cranberries (optional)
1/3 cup chopped walnuts or pecans (optional)

Preheat oven to 350 degrees

In a large bowl, beat the butter, sugar, brown sugar, egg and vanilla until wel blended and smooth. Add the flour, cinnamon, baking soda, salt and carrots and stir by hand until almost blended; add the raisins and nuts and stir just until combined

Drop spoonfuls of dough onto a cookie sheet that has been sprayed with nonstick spray. Bake for 12-14 minutes, until they are just barely golden around the edges and on the lumpy parts, but still soft in the middle and no wet-looking on top. Transfer to a wire rack to cool

Once the cookies have completely cooled, you can frost them with cream cheese frosting, or make sandwiches by frosting the bootom of a cookie and sandwiching it with another.

Makes 1 1/2 dozen cookies

Per cookie: 128 calories, 3 g total fat (1.7 g saturated, 0.9 g monounsaturated, 0.2 g polyunsaturated fat)24.2 g carbohydrate, 19 mg cholesterol, 1.7 g protein, 1 g fiber, 21% calories from fat

Oatmeal Cookies

OATMEAL COOKIES
1 cup walnuts or pecans, chopped (optional)
3/4 cup unsalted butter, room temperature
1 cup light brown sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups old-fashioned rolled oats
1 cup dried cranberries, cherries, or raisins or 1 cup white or dark chocolate chips

Preheat oven to 350 degrees F and Line 2 baking sheets with parchment paper.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips.
For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers or a spoon so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 12 - 14 minutes, or until light golden brown around the edges but still soft in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.
Makes about 20 - 24 large cookies

I used walnuts chopped and chocolate chips and they turned out awesome!!!

Oatmeal Haystacks

(makes 35)

2 cups sugar
6 tbsp unsweetened cocoa powder
½ cup evaporated 2% milk
1/3 cup margarine
½ tsp vanilaa
3 cups quick cooking rolled oats
1 cups sweetened, shredded coconut

In saucepan, combine suagr, cocoa, milk, and margarine.
Stir until mixture boils. Boil for 1 minute, stirring constantly
Remove from heat and add vanilla.
Add rolled oats and coconut and mix well.
Drop by tablespoonfuls into a cookie sheet lined with wax paper
refrigerate until firm (about 1 hour)

Store in refrigerator .

100 calories each

Split Second Cookies

(from Pillsbury)

¾ cup margarine or butter softened
2/3 cup sugar
2 tsp vanilla
1 egg
2 cups flour
½ tsp baking powder
½ cup of jelly or preserves

Heat oven to 350 degrees
In large bowl, beat margarine and sugar. Add vanilla and egg and blend well. Stir in flour and baking powder. Divide dough into 4 equal parts. On lightly floured surface, shape each part of the dough into 12 x ¾ inch roll; place on ungreased cookie sheet. Using wooden spoon or finger, make depression about ½ inch wide and ¼ inch deep lengthwise down the center of each roll. Fill each roll with 2 tbsp of jelly.
Bake at 350 for 15-20 minutes or until light golden brown. Cool slightly and then cut diagonally into strips. Cool completely.

Makes about 4 dozen cookies
Calories 70
Fat 3 g
Carb 9g
Sodium 40mg