Pioneer Woman Cherry Pie Parfaits

Found in Pioneer Woman magazine Summer 2026

 

1 3.4oz pkg instant vanilla or cheesecake pudding mix

1 1/2 c milk

3oz cream cheese, cubed and room temp

1/3 c powdered sugar

1/2 tsp vanilla extract

1/4 tsp almond extract

1/4 tsp salt 

2 c heavy cream

2 21oz cans cherry pie filling

2 tbsp fresh lemon juice

3c crushed shortbread cookies

Whisk together the pudding mix and milk in a large bowl until the mixture starts to thicken, about 2 min.

 

Combine the cream cheese, powdered sugar, vanilla and almond extracts, and salt in a stand mixer fitted with the whisk attachment. Beat on medium speed until smooth, about 1 minute. Add the heavy cream, increase the speed to medium high and beat until stiff peaks form, 2-3 minutes.

 

Scoop 1c of the whipped cream mixture into the pudding and gently fold until combined. Add 2 more cups of the whipped cream mixture; gently fold until the mixture is well combined and fluffy. Reserve the remaining whipped cream.

 

Combine the cherry pie filling with tthe lemon juice in a medium bowl. Divide half of the crushed cookies among 6 12oz jars or glasses. Divide half the pudding and half of the cherry mixture among the jars. Repeat to make another layer each of cookies, pudding and cherries. Top with the reserved whipped cream. Refrigerate for at least 1 hour and up to 1 day. The longer the parfaits sit, the softer the cookies will be. 

Strawberry Cheesecake Bars

Found in Pioneer Woman magazine Spring 2026

 

Strawberry Swirl:

1# strawberries, hulled and halved

1/2 cup sugar

1 tbsp lemon juice

1 tsp vanilla

1 tbsp cornstarch

2 tbsp water

Crust:

1 stick salted butter, melted

40 vanilla creme sandwich cookies

Filling:

2 8oz pkgs cream cheese, room temp

2/3 cup sugar

1 tbsp flour

1 1/2 tsp vanilla

1/2 tsp grated lemon zest

1/4 tsp salt

1/2 cup sour cream, room temp

2 large eggs, room temp

Strawberry Swirl: Combine the strawberries, sugar, lemon juice and vanilla in a medium saucepan over medium heat. Bring to a gentle boil, stirring often, and cook until the strawberries are very soft, about 5 minutes.

Remove from the heat and use a potato masher or the back of a wooden spoon to mash the berries into a pulp. Pour the mixture into a fine-mesh sieve set over a bowl, then use a spoon to vigorously stir until most of the liquid has been forced through. Discard the remaining pulp. Carefully skim as much foam off the top of the sauce as you can, then return the skimmed sauce to the saucepan. 

Combine the cornstarch and water in a small bowl, then pour into the strawberry mixture and whisk to combine. Bring to a boil over med high heat and cook until the sauce has reduced slightly, 5-7 minutes (it should be the consistency of caramel sauce). Transfer to a small bowl and set aside to cool for 30 minutes.

Crust: Preheat the oven to 325°. Butter a 9x13 baking pan and line with parchment paper, leaving a 2" overhang; butter the parchment. Process the cookies in a food processor until finely crushed. Add the melted butter and pulse to combine. Press evenly into the prepared pan. Bake until dry, 10-12 minutes. Let cool for at least 15 minutes.

 

Filling: Beat the cream cheese, sugar, flour, vanilla, lemon zest, and salt in a stand mixer fitted with the paddle attachment on med speed until smooth, 2-3 minutes. Scrape the bottom and sides of the bowl. Beat in the sour cream until well combined. Beat in the eggs, one at a time, just until combined, scraping the bottom and sides of the bowl as needed. Pour the filling into the crust, spreading it evenly with a spatula. Bake until the filling thickens, about 10 minutes. Remove to a rack, then spoon small dollops @about 1 tsp each) of the cooled strawberry swirl mixture oven the top; use a toothpick or knife to swirl the strawberry mixture throughout the cheesecake filling.

Return the bars to the oven and bake until the center is just set but still slightly jiggly, 35-40 minutes. Let cool for 30 minutes, then refrigerate until chilled, at least 2 hours. Use the parchment paper to carefully remove the bars to a cutting board. Cut into squares. 

Ginger Maple Biscotti

From Food Network Magazine Dec 2022 here

For the Biscotti: 

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
6 tablespoons unsalted butter, at room temperature
3/4 cup granulated pure maple sugar
1/4 teaspoon salt
2 large eggs
1 teaspoon pure vanilla extract
1 cup crystallized ginger, finely chopped
 

For the Glaze:
2 cups confectioners’ sugar
2 tablespoons pure maple syrup
1 teaspoon maple extract
1/2 teaspoon ground ginger
2 to 3 tablespoons whole milk

White sprinkles, for decorating

Make the biscotti: Preheat the oven to 350˚ F and line a baking sheet with parchment paper. Whisk the flour, baking powder, ground ginger, cinnamon and nutmeg in a medium bowl. In a large bowl, beat the butter, maple sugar and salt with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla extract (it’s OK if the mixture looks curdled). Add the flour mixture and beat on low speed until just combined. Stir in the crystallized ginger.
 

Scrape the dough into the middle of the baking sheet and gently press and shape with your hands into a 3x13" log. Bake until lightly browned on the top and sides and firm to the touch, 35 to 40 minutes. Let cool 30 minutes on the baking sheet, then remove the log to a cutting board, reserving the baking sheet and parchment.
 

Using a serrated knife, slice the log on the diagonal into 1/2- to 3/4-inch-thick slices. Arrange the slices on the baking sheet, cut-side down. Bake until the tops of the biscotti are dry and lightly browned, about 20 minutes. Transfer to a rack to cool completely.
 

Make the glaze: Whisk the confectioners’ sugar, maple syrup, maple extract, ground ginger and 2 tablespoons milk in a medium bowl until smooth. Gradually whisk in up to 1 more tablespoon milk until the glaze is a dippable consistency. Dip each biscotti halfway into the glaze, letting the excess drip off, then return to the rack. Top with sprinkles. Let set, about 10 minutes.

Coconut Cheesecake Thumbprints

Recipe from Food Network Magazine Dec 2022 here

For the Cookies: 

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon finely grated lime zest
1 large egg yolk
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
3/4 cup sweetened shredded coconut
 

For the Filling:
2 ounces cream cheese, at room temperature
2 tablespoons sour cream
1/2 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon coconut extract

Make the cookies: Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, cream cheese, granulated sugar and lime zest in a large bowl with a mixer on medium-high speed until fluffy and smooth, 2 to 3 minutes. Add the egg yolk and both extracts and mix until combined. Reduce the speed to low. Beat in the flour mixture in 2 batches until just combined. Chill until firm, about 1 hour.
 

Meanwhile, make the filling: Whisk the cream cheese, sour cream, confectioners’ sugar and both extracts in a medium bowl until smooth (the mixture will be stiff but will loosen as you whisk).
 

Position racks in the upper and lower thirds of the oven; preheat to 350˚ F. Line 2 baking sheets with parchment paper. Place the shredded coconut in a small bowl, breaking up any large clumps. Scoop heaping tablespoons of dough about 1 1/2 inches apart onto the baking sheets. Roll each into a ball and dip the top half in the coconut to generously coat. Make a deep indentation in the center of each ball using a 1/2 teaspoon measuring spoon. Fill with the cream cheese filling.
 

Bake, rotating and switching the pans halfway through, until the cookies are golden on the bottom and some coconut has browned on top, 14 to 16 minutes. Let cool 2 minutes on the pans, then transfer the cookies to a rack to cool completely.
 

Frosted Pecan Praline Cookies

Recipe from Food Network Magazine Dec 2022 here

For the Praline 

Cooking spray
3/4 cup granulated sugar
2 tablespoons water
Pinch of salt
1 cup pecan halves, toasted
 

For the Cookies and Frosting:
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick plus 6 tablespoons salted butter, at room temperature
2/3 cup packed light brown sugar
1 large egg
1 teaspoon vanilla bean paste
1/2 cup confectioners’ sugar

Make the praline: Line a rimmed baking sheet with parchment paper; coat with cooking spray. Combine the granulated sugar, water and salt in a medium saucepan; set over medium heat. Cook, swirling the pan a few times, until the sugar dissolves. Continue to cook until the sugar is a light amber color, 5 to 6 minutes; brush down any crystallized bits of sugar around the edge using a wet pastry brush. Add the pecans and cook, stirring, until a few shades darker, about 1 minute, then immediately pour onto the baking sheet and spread into an even layer. Transfer the pan to a rack and let cool completely, about 30 minutes.
 

Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line 2 baking sheets with parchment paper. Break the cooled praline into large pieces. Roughly chop enough to make 1 1/4 cups, then put the remaining praline in a food processor and pulse until finely ground. (You should have about 2/3 cup ground praline.)
 

Whisk the flour, baking powder, baking soda, salt and ground praline in a medium bowl. Put 1 stick butter in a large heatproof bowl and microwave until just melted. Let cool slightly, then add the brown sugar, egg and vanilla bean paste and whisk to combine. Stir in the flour mixture just until combined, then stir in 1 cup of the chopped praline. Divide the dough into 12 pieces (about 3 tablespoons each). Roll each into a ball and arrange about 2 inches apart on the baking sheets.
 

Bake, switching the pans halfway through, until the cookies are firm around the edges and the centers are puffed but still soft, 12 to 15 minutes (it’s OK if the praline starts to melt). Let cool 10 minutes on the baking sheets, then remove the cookies to a rack to cool completely.
 

Make the frosting: Put the remaining 6 tablespoons butter in a small bowl and stir with a rubber spatula until smooth and fluffy. Add the confectioners’ sugar and stir to make a smooth and creamy frosting. Transfer to a piping bag fitted with a large rosette tip and pipe onto the center of each cookie. Sprinkle with the remaining 1/4 cup chopped praline.

Pistachio Snowball Cookies

Recipe from Food Network Magazine Dec 2022 here

 

3/4 cup raw unsalted pistachios
2 cups all-purpose flour
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
3 cups confectioners’ sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
2 to 2 1/2 teaspoons green gel food coloring

Preheat the oven to 350˚ F. Spread out the pistachios on a baking sheet and bake until toasted, 5 to 10 minutes. Let cool, then transfer to a food processor. Process until finely chopped but not ground to a powder. Transfer the pistachios to a medium bowl; add the flour and salt and whisk to combine.
 

Beat the butter and 1/2 cup confectioners’ sugar in a large bowl with a mixer on medium-high speed until smooth, 2 to 3 minutes. Add the vanilla and almond extracts and beat just to combine. Reduce the speed to low and beat in the pistachio mixture in 3 batches until fully combined.
 

Scoop tablespoonfuls of dough; roll into balls. Arrange 1 inch apart on an unlined baking sheet and refrigerate 30 minutes.
 

Bake, rotating the pan halfway through, until the cookies are very lightly browned and dry to the touch, 10 to 15 minutes.
 

Meanwhile, put 1 1/2 cups confectioners’ sugar in a food processor. With the motor running, add 2 teaspoons green food coloring and process until the sugar is green; add the remaining 1/2 teaspoon food coloring, if desired, and process to combine. Remove the green sugar to a wide shallow bowl; it should feel like sand.
 

Let the cookies cool 5 minutes on the baking sheet, then remove to a rack. Let cool 15 to 20 minutes more; they should be barely warm. (Do not roll the cookies in the colored sugar while hot or the coloring will bleed.) Break up any clumps of green sugar. Put the remaining 1 cup confectioners’ sugar in a separate shallow bowl. Roll half the cookies in the green sugar to coat and the other half in the plain sugar. Return to the rack and let cool completely. Roll in the sugars again to coat. 

 

Apple Pie Shortbread Cookies

Recipe from Food Network Magazine Dec 2022 here

1 cup refrigerated apple cider
2 sticks unsalted butter, at room temperature
1 large egg yolk
2 teaspoons apple pie spice
1/2 teaspoon salt
1 cup confectioners’ sugar
2 1/4 cups all-purpose flour, plus more for kneading and stamping
Granulated sugar, for rolling
 

For the Glaze:
3/4 cup confectioners’ sugar
1 tablespoon refrigerated apple cider
1 1/2 to 3 teaspoons warm water

Make the cookies: Bring the cider to a boil in a small nonstick skillet over medium heat. Cook until syrupy and reduced to about 1 1/2 tablespoons, 12 to 14 minutes. Set aside until cooled slightly but still liquidy.
 

Beat the butter, egg yolk, apple pie spice and salt in a large bowl with a wooden spoon until creamy and smooth. Mix in the reduced cider to combine, then mix in the confectioners’ sugar. Add the flour and mix until most of the flour is absorbed and it’s difficult to stir. Turn out the dough and any flour from the bowl onto a clean work surface. Gather and gently knead the dough a few times, dusting the dough and surface with flour as needed, until the dough comes together and is soft but not sticky.
 

Line a baking sheet with parchment paper. Divide the dough into 18 pieces (about 1 1/2 tablespoons each) and roll each into a ball. Place on the baking sheet and refrigerate until slightly firm but with some give for stamping, about 30 minutes.

 

Put a few tablespoons of granulated sugar on a large plate. Working with 1 piece of dough at a time, gently reroll the dough ball if misshapen, then place on the sugared plate. Sprinkle the top of the dough ball with sugar and then lightly dust with flour. Lightly dust a 3-inch cookie stamp with flour and press on the dough ball until the cookie is 1/4 to 1/2 inch thick. Lift the stamp to release the cookie; if it’s stuck to the stamp, gently pull on an edge to release. Repeat with the remaining dough balls; arrange on 2 unlined baking sheets. Refrigerate the stamped cookies until firm, 20 to 30 minutes.
 

Meanwhile, position racks in the upper and lower thirds of the oven; preheat to 350˚ F. Bake, switching the pans halfway through, until the cookies are firm around the edges and just beginning to lightly brown, 15 to 18 minutes. Let cool a few minutes on the baking sheets, then transfer to a rack to cool completely.
 

Make the glaze: Mix the confectioners’ sugar, apple cider and 1 1/2 teaspoons warm water in a medium bowl until smooth. Add more water, 1/2 teaspoon at a time, until the glaze is the consistency of heavy cream. Dip the stamped side of each cookie in the glaze, then let the excess drip off; return to the rack, glaze-side up. If the glaze is too thick and hides the stamp design, adjust the consistency with more water before continuing. Let stand at room temperature until set, about 15 minutes.

Cook’s Note
You’ll need a 3-inch cookie stamp to make this fun design — look for snowflakes, stars or other holiday patterns.

Peppermint Double-Chocolate Cookies

Found in SL Dec 2025 here

1 1/2 cups unsalted butter, softened
1 1/4 cups light brown sugar
1 cup granulated sugar
2 large eggs, at room temperature
2 tsp vanilla extract
3 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1 1/2 tsp baking powder
1 1/2 tsp kosher salt
1 1/4 tsp baking soda
1 tsp instant espresso granules
1 cup dark chocolate chips (such as Ghirardelli 72% Cacao), divided
1 cup crushed soft peppermint candies (such as Bobs Sweet Stripes) (from about 30 candies), divided

Beat butter, brown sugar, and granulated sugar with a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla until combined.
Whisk together flour, cocoa, baking powder, salt, baking soda, and espresso granules in a medium bowl. With mixer on low speed, gradually add half of flour mixture to butter mixture, beating until just combined. Add 1/2 cup each of the chocolate chips and crushed peppermints; beat on low speed. Gradually add remaining flour mixture, beating until just combined. Using a rubber spatula, fold in remaining 1/2 cup each chocolate chips and crushed peppermints. Cover using plastic wrap, and chill at least 1 hour or up to 2 days.
Preheat oven to 375°F. Scoop about 3 tablespoons dough, and form into a ball. Place balls 3 inches apart on 3 baking sheets lined with parchment (about 8 cookies per sheet).
Bake, 1 pan at a time, until cookies are set and tops begin to crack, 9 to 11 minutes. Let cool on pan on a wire rack 10 minutes; transfer cookies to wire rack, and let cool completely, about 30 minutes. 

 

Caramel Snickerdoodles

From Southern Living Dec 2025 here

 

1 cup unsalted butter, softened
1/2 cup packed light brown sugar
1 1/4 cups granulated sugar, divided
2 large eggs, at room temperature
3 cups all-purpose flour
2 tsp cream of tartar
1 1/2 tsp baking soda
1/2 tsp kosher salt
1 cup crushed hard caramel candies (such as Werther’s Original) (from about 40 pieces)
2 tsp ground cinnamon

Preheat oven to 375°F. Beat butter, brown sugar, and 3/4 cup granulated sugar with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating just until combined, about 15 seconds.
Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl. With mixer on low speed, gradually add to butter mixture, beating just until combined. Fold in caramel candies using a spatula, being sure to scrape down sides and bottom of bowl.
Stir together cinnamon and remaining 1/2 cup granulated sugar in a small bowl. Scoop about 2 tablespoons dough, form into a ball, and roll in cinnamon-sugar mixture. Place balls 3 inches apart on 3 large baking sheets lined with parchment paper (about 12 cookies per sheet).
Bake, 1 pan at a time, until bottoms are light golden brown, about 10 minutes. Let cool on pan on a wire rack 10 minutes; transfer cookies to rack, and let cool completely, about 30 minutes. Store at room temperature in an airtight container up to 3 days. 

 

Raspberry Pistachio Thumbprints

1 c butter, softened

1/2 c powdered sugar

1 tsp vanilla

2 c all purpose flour

1/4 tsp salt

1 c finely chopped pistachios

1/2 c seedless raspberry jam

 

Preheat oven to 325°. In a bowl, cream butter and powdered sugar until light and fluffy, 3-4 minutes. Beat in vanilla. In another bowl, whisk flour and salt, gradually beat into creamed mixture. Add pistachios; mix well.

Shape dough into 1" balls. Place 1" apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb; fill each with 1/2 tsp jam.

Bake until bottoms are light brown, 13-16 minutes. Remove from pans to wire racks to cool. Dust with extra powdered sugar if desired. 

Cinnamon Palmiers

Original recipe found here.

Makes 24

⅓ cup white sugar
¾ teaspoon ground cinnamon
⅛ teaspoon ground cardamom
¼ cup white sugar
1 sheet frozen puff pastry, thawed
1 tablespoon butter, melted
 

Mix 1/3 cup sugar, cinnamon, and cardamom together in a small bowl.
Sprinkle remaining 1/4 cup sugar onto a work surface. Unfold puff pastry and place over sugar; roll out to a 10x15-inch rectangle. Brush pastry with melted butter, then sprinkle sugar mixture evenly over top.
Starting with one long edge, roll pastry tightly around filling, stopping in the middle of the rectangle.
Repeat with the opposite edge, rolling to the center and meeting the first roll. Wet your finger with water and dot along the long edges where the two rolls touch; press gently to seal. Refrigerate until slightly firm, 5 to 10 minutes.
Meanwhile, preheat the oven to 375°F. Line a baking sheet with parchment paper.
Cut chilled pastry into 1/4-inch slices; place 1 inch apart onto the prepared baking sheet.
Bake in the preheated oven until golden and crisp, about 12 minutes. Let rest briefly on the baking sheet before transferring to a wire rack to cool completely.

Cinnamon Chocolate Chip Cookies

Original recipe found here.

1 cup (2 sticks) unsalted butter at room temperature
1 cup granulated sugar
1 cup brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups chocolate chips mix of semi-sweet and bittersweet

Preheat your oven to 375°F.
Using a stand mixer fitted with the flat beater attachment, beat the butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, mixing after each addition, and the vanilla. Mix again.
Combine all the dry ingredients in a bowl and whisk together. With the mixer on low speed, carefully add in the flour mixture until well mixed and combined. Stir in the chocolate chips. If wanting to enjoy the cookies right away, place the cookie dough in your fridge and chill for at least 1 hour. Form and shape your cookie dough balls and place on a lined baking sheet about 2 inches apart. I like to bake 6 cookies on one baking sheet. Bake for 10 to 12 minutes or until golden brown around the edges.
Alternatively, you can form and shape all your cookie dough balls and place on a baking sheet and place cookie dough into your freezer. Freeze overnight. When ready to bake, preheat your oven to 375°F, place on a lined baking sheet about 2 inches apart and bake for 14 to 15 minutes* or until golden brown around the edges. Enjoy!
Notes
*When baking from frozen, sometimes I bake at 375 for 14 to 15 minutes and then turn off the oven and leave the cookies in there for 1 additional minute. 

Mini Pumpkin Pie Gingersnap Cookie Cups

 Found this here and it looks delicious. Waiting until we have a full kitchen since it is so much mixing.

 Cookie Crust:
    1 box 12 ounces gingersnap cookies (store bought)
    1/2 cup 1 stick unsalted butter, melted
    1/4 cup Imperial Sugar Extra Fine Granulated Sugar

Pumpkin Pie Filling:

    3/4 -15 oz. can of pumpkin puree
    2 large eggs
    1/2 teaspoon salt
    1 teaspoon pumpkin pie spice
    1/2 cup Imperial Sugar Extra Fine Granulated Sugar
    1/2 cup evaporated milk

Whipped Cream Topping:

    1 cup heavy whipping cream very cold
    1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
    1/2 teaspoon pumpkin pie spice
    Optional: Caramel for drizzling

Instructions

Preheat oven to 400°F and spray mini muffin pan with non-stick baking spray.
Using food processor, pulse together the gingersnap cookies, melted butter and sugar until it resembles wet sand.
Using hands, press about a tablespoon of the cookie crust mixture into each well of the mini muffin pan, pressing mixture down on the bottom and up the sides of each well.
Bake for 8 minutes, remove from the oven and lower the oven temperature to 350°F.
Using the backside of a small spoon, press each cookie crust cup down again and let cool for a few minutes.
Using stand mixer fitted with the flat beater attachment, mix together pumpkin, eggs, salt, pumpkin pie spice, sugar and evaporated milk until all combined.
Pour filling into each of the cookie cups and bake for 25 to 28 minutes, or until filling has set.
Using stand mixer fitted with the wire whip attachment, beat the cold heavy cream on medium-high speed (setting 4) until soft peaks form, after about 4 to 5 minutes. (Tip: Place beater bowl and wire whip, or whisk, attachment in the freezer 20 minutes before using.)
Add in sugar and pumpkin pie spice and beat again for another minute or two. Place whipped cream into a piping bag fitted with a star tip and top each pumpkin pie cookie cup with the pumpkin pie spice whipped cream. Drizzle on caramel, if desired. Serve immediately.

 

Oatmeal Raisin Cookies

I found this recipe while searching for a moist oatmeal cookie. We made it, forgot the eggs the first time, and it was still wonderful. I also have a little trick to drop the raisins in hot water before adding to the batter; it plumps them up very nicely.

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt

1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla
3 cups oats (not instant)
1 cups raisins

Preheat oven to 350°.
Whisk dry ingredients: flour, baking soda, baking powder, baking powder, salt; set aside. In a separate bowl, cream butter, sugar, and brown sugar with a hand mixer on low. Add, eggs and vanilla. Cream together by increasing speed to high and beat until fluffy and the color lightens. Stir the flour mixture into the creamed mixture until no flour is visible. (Over mixing develops the gluten, making a tough cookie.) Add the oats and raisins; stir to incorporate.

Measure 2 tablespoons of dough and drop 2" apart onto baking sheet sprayed with nonstick spray.
Bake 11-13 minutes on center rack, until golden, but still moist beneath cracks on top.
Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool. Drizzle with icing as desired.

Pecan Balls

I'm hoping these are the cookies that I've loved for years but have never made. I remember them being shaped as a sort of crescent though, not a ball, so we'll see. Original recipe here.

1 cup butter, room temperature
½ cup sifted powdered sugar
2 tsp vanilla
2¼ cups all-purpose flour
¼ tsp salt
3/4 cup finely chopped toasted pecans
powdered sugar for dusting

Spread pecans in a single layer on a baking pan. Bake at 400° for 7-10 minutes or until the pecans start to turn golden. Shake the pan halfway through toasting.
In a large bowl, cream butter, powdered sugar, and vanilla until light and fluffy. Sift in flour and salt; stir until well mixed. Mix in nuts. Refrigerate 1 hour.
Roll dough into 1" balls. Place onto ungreased cookie sheets. Bake 10-12 minutes or until set but not brown. Remove from oven and cool slightly on wire cooling racks. While cookies are baking, place the powdered sugar in a shallow dish.
While still warm, roll cookies in powdered sugar. When cookies have cooled, roll them again in the confectioners sugar to give them a nice even coating of sugar. Store in an airtight container.

White Chocolate Cranberry Pecan Cookies

The original recipe is here on The Daring Gourmet but we prefer pecans over pistachios.

½ cup butter, softened
½ cup packed brown sugar
½ cup white sugar
1 egg
1 tsp vanilla extract
1½ cups all-purpose flour
½ tsp baking soda
1 cup white chocolate chips
½ cup chopped shelled pistachio or pecans
1 cup dried cranberries (or dried cherries)

Note: If using unsalted nuts, add ¼ teaspoon salt to the flour.

Preheat oven to 375° F. Grease a cookie sheet.
In a large mixing bowl, cream the butter and sugars until fluffy and pale in color, 3-5 minutes. This step is important for ensuring soft, chewy cookies. Beat in the egg and vanilla extract.
In a separate bowl, combine the flour and baking soda. Using a wooden spoon, carefully stir the flour mixture into the butter mixture, just until combined. Stir in the white chocolate chips, dried cranberries, and nuts.
Drop heaping spoonfuls of the batter onto the greased cookie sheet.
Bake the cookies for 8-10 minutes or until they just begin to turn golden around the edges. Allow the cookies to cool for 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely.

Pecan Sandies

2 sticks butter, unsalted (1/2 lb., softened)
1 cup vegetable oil
1 cup sugar, granulated
1 cup confectioner's sugar (sifted)
2 eggs (large)
1 teaspoon vanilla extract
4 cups flour, all purpose (500 gr.)
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups pecans (chopped)
1/2 cup sugar, granulated (for decoration)

Preheat oven to 325 degrees F.
In a large bowl, cream together the butter, vegetable oil, 1 cup white sugar and confectioners' sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla.
Combine the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture. Mix in the pecans.
Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto un~greased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

Oreo Balls

http://www.snackworks.com/recipe/oreo-snowman-cookie-balls-124149.aspx

1 pkg. (8 oz.) brick cream cheese, softened
36 OREO Cookies, finely crushed
3 pkg. (4 oz. each) white baking chocolate, melted 

Mix  cream cheese cookie crumbs until blended.
Shape  into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Decorate with remaining ingredients to resemble snowmen. 
Refrigerate  1 hour or until firm. Keep refrigerated.

Soft Glazed Pumpkin Sugar Cookies

This is another one of those yummy Facebook post that get shared and shared and shared. The recipe from Lauren's Latest was so delicious we made 3 batches! Of course we needed 2 just to feed our gang. So very good. It's a heavy cookie in weight but moist and not heavy in pumpkin flavor.

1/2 cup softened butter
1/2 cup vegetable oil (we used applesauce)
1/2 cup pumpkin puree {canned pumpkin}
1 cup granulated sugar
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 large eggs
4 cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice

for the glaze-
3 cups powdered sugar
4 tablespoons water
1/4 teaspoon pumpkin pie spice

Preheat oven to 350°. Line a baking sheet with parchment paper or silicone baking mat and set aside. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth. Slowly mix in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes.

While cookies bake, stir all ingredients together for glaze until smooth.
Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving. OR eat them warm with lots of runny glaze :)

Cowboy Cookies

Oh, you're going to love these cookies! I think if you grabbed whatever you had in your kitchen, tossed it in, these would still come out really good. Lynn posted her recipe, I just changed some stuff.

1 cup sugar
1 cup brown sugar
½ cup coconut oil (use shortening if you prefer)
½ cup butter
2 beaten eggs
2 teaspoon vanilla
1 cup chocolate chips
1 cup M&M’s
1 cup chopped pecans
2 cups oatmeal
2 cups flour
½ teaspoon salt
1 teaspoon soda
½ teaspoon baking powder
½ cup nuts

Cream sugar, butter, and solid oil. Add eggs and vanilla. Add dry ingredients, stir; add oatmeal stir, then m&ms, chocolate chips, and nuts. Drop onto ungreased cookie sheet and bake at 350° for 10 minutes.
For a change, we spread some of the mixture as crumbles on the pan and cooked for 5-6 minutes. Great crunchy topping on ice cream!