I made these cookies to take to my dentist’s office on Monday. That seems like a strange statement, and a lot of people thought it was when I told them what I was doing with these cookies, but it makes sense, I swear. A few cleanings ago, I was telling my hygienist about these cookies and she was just raving about how good they sounded and let me know that it was actually okay for people to bring in goodies, despite it being a dentist’s office.

So I resolved that I would make cookies for them at some point. Fast forward to a couple of weeks ago. I had a cleaning scheduled and I COMPLETELY forgot about it. Luckily I live close to the office, so when I got a phone call 10 minutes after the appointment was supposed to start, I was able to quickly get over there. She made a couple of comments about how she thought maybe I was busy making cookies. Unfortunately for me, and fortunately for all the employees of my dentist, I needed a cavity filled on Monday. It seemed like the perfect opportunity to make good on my promise.

I decided to make a peanut butter cookie, but knew I didn’t want to make just a classic peanut butter cookie. I plugged “peanut butter cookies” into Google and started scrolling. Originally I had been thinking that I would find something with chocolate chips, but this chocolate peanut butter cookie caught my attention and I was sold.

They received rave reviews from everyone I shared them with, and a lot of recipe requests, but I’m not completely sold on them. I think they need some chocolate chips.

Chocolate Peanut Butter Cookies
Source: Amanda’s Cookin’

1/2 cup shortening (or butter flavored shortening)
3/4 cup creamy peanut butter
1 1/4 cups firmly packed light brown sugar
3 tbsp milk
1 tbsp vanilla
1 egg
1 1/4 cups all purpose flour
1/2 cup cocoa
3/4 tsp salt
3/4 tsp baking soda

Preheat oven to 375 degrees F.

Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended. Add egg. Beat just until blended.

Combine flour, cocoa, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.

Drop by heaping teaspoonfuls (using a cookie scoop works great) 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.

Bake for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to racks to cool completely.

First of all, I should probably apologize that the first recipe that I am posting in the new year is cookies. If you are working hard on your new resolutions, way to go! If you really just need a cookie, well HERE you go! I don’t believe in any sort of diet that does not allow for chocolate so I don’t feel too bad for sharing cookies. When I put these into the Weight Watchers Recipe Builder, I came out with 3 Points+ per cookie. I don’t know about you, but I can save three points for a cookie!

In any case, these cookies are kind of odd for me to share. I made them for Thanksgiving and have been sitting on the recipe ever since for one simple reason– I can’t decide whether or not I liked them. That seems like a strange thing to say about a chocolate chip cookie stuffed with a Hershey kiss, but there was just something about them that kept me from saying, “Oh these are awesome!”

To be fair, I only had a few of them. I had one when they came out of the oven (because you can’t share cookies with others without first tasting them and making sure you didn’t swap salt for sugar or something!) and then I ate the cookies that I set aside for picture taking purposes. The rest of them were eaten by my family at Thanksgiving dinner and the leftovers were polished off by my coworkers the following weekend. I certainly didn’t hear any complaints from any of them!

I would probably try these cookies again, but I would think about using a different cookie recipe to wrap around the kisses. If you make them, or have made them before, I’d love to hear what you think!

Surprise Kiss Cookies
Source: Tasty Kitchen

1 Cup Softened Margarine
1/3 Cup Sugar
1/3 Cup Light Brown Sugar (packed)
1 Teaspoon Vanilla
2 Cups Flour
1 Cup Mini Chocolate Chips Or Mini M&ms
1 9oz. Bag Hershey Kisses

1. Preheat over to 375 degrees F.
2. In a large bowl, beat butter/margarine, sugars, and vanilla until well blended.
3. Add the flour and blend until smooth.
4. Stir in mini chocolate chips.
5. Mold a scant tablespoon of cookie dough around each unwrapped kiss, covering completely. Shape into balls.
6. Place into un-greased cookie sheet.
7. Bake for 10-12 minutes or until set.
8. Cool slightly, move from cookie sheet to wire rack. Cool completely.

I made these cookies aaaages ago, but I misplaced the recipe about as soon as I did. This is not really a good excuse for not posting them as I obtained the oatmeal cookie recipe from my mother, and theoretically could have asked for it again at any time in the intervening, oh, 8 months or so. No matter, I have finally asked for it again, she provided it, so here we are.

These are a very soft oatmeal cookie. You could use semi-sweet chocolate chips, or butterscotch chips… But I had bought a bag of dark chocolate chips at the grocery store and was stumped about how to use them. I, of course, took the question to facebook and the overwhelming response was “Oatmeal Cookies.” Now, I know there are a lot of oatmeal cookie recipes out there, but as soon as I decided that I was going to make them, I knew these were the only ones that would do.

I took them to work, and to roller derby practice, and they received rave reviews all around. So next time I buy a bag of dark chocolate chips when they are on sale, I know exactly what I’ll be making with them.

Oatmeal Dark Chocolate Chip Cookies
Source: Mom’s recipe box

1 cup sugar
1 cup shortening
1 teaspoon vanilla
2 eggs
3/4 cup sour milk
1 teaspoon baking soda
2 cup flour
2 cup oatmeal
1 teaspoon cinnamon
1 12 oz. bag chocolate chips

Cream together the first 3 ingredients, then stir in the following three ingredients. Add the flour and oatmeal, one cup at a time, alternating each one. Stir in the cinnamon, followed by the chocolate chips. Bake 10-12 minutes.

Note: When I first made these, I was really nervous because the dough was a whole lot “stickier” than a traditional cookie dough. They turned out perfectly though!