5 Delicious Cookie Recipes To Try This Fall

5 Delicious Cookie Recipes To Try This Fall - Chocolate & More Delights

Fall is one of our favourite seasons, because it is the time of the year where we bake cookies nearly every weekend. We are trying out new recipes and enjoy the goodies with family and friends. Here are our top five recipes for fall.

1. Peanut Butter Cookies

Ingredients:

  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup peanut butter
  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 1 egg
  • 1 1/4 cups all-purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • Granulated sugar

Method:
Heat oven to 375 degrees. Beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter, shortening and egg in large bowl with electric mixer.. Stir in flour, baking soda, baking powder and salt. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten slightly in crisscross pattern with fork dipped in flour. Bake 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack.

2. Peanut Butter Balls

Ingredients:

  • ½ cup sugar
  • ½ cup brown sugar, firmly packed
  • ½ cup peanut butter
  • ½ cup butter, softened
  • 2 TBSP. milk
  • 1 tsp. vanilla
  • 1 egg
  • 1 ¾ cups flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ½ cup finely chopped peanuts
Method:

Cream together sugars and butter in a large bowl.  Blend in peanut butter, milk, vanilla and slightly beaten egg.  Mix flour baking soda and salt together.  Mix into peanut butter mixture.  Shape dough into 1” balls.  Roll each ball in the finely chopped peanuts.  Place 2” apart on an ungreased cookie sheet.  Bake at 375 for 10-12 minutes or until golden brown.  Makes about 3 ½ dozen.

3. Pumpkin Date Cookies

Ingredients:

  • 1 cup sugar
  • 1/2 cup butter, softened
  • 1 cup canned pumpkin or fresh pureed pumpkin
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 1 cup chopped dates
  • 1/2 cup chopped walnuts

Method:
Heat oven to 375 degrees. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy.  Beat in pumpkin and eggs. Stir in remaining ingredients except dates and walnuts. Stir in dates and walnuts. Drop dough by rounded teaspoonsfuls about 2” apart onto ungreased cookie sheet. Bake 8-10 minutes or until edges are set. Immediately remove from cookie sheet to wire rack.
 

4. White Chocolate Macadamia Cookies

Ingredients:

  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 tsp. vanilla
  • 1 egg
  • 2 1/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 (6 ounce) package white chocolate baking bars, cut into ¼” chunks
  • 1 (3 1/2 ounce) jar macadamia nuts, coarsely chopped

Method:
Heat oven to 350 degrees. Beat sugars, butter, shortening, vanilla and egg in large bowl with electric mixer on medium speed until light and fluffy.  Stir in flour, baking soda and salt (dough will be stiff). Stir in white chocolate chunks and nuts. Drop dough by rounded spoonfuls about 2” apart onto ungreased cookie sheet. Bake 10-12 minutes or until light brown. Cool slightly before removing to wire rack.
 

5. Cranberry Cookies

Ingredients:

  • 2/3 cup butter, softened
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 1/2 cup rolled oats
  • 1 1/2 cup flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 1/2 cup cranberries, dried

Method:
Preheat oven to 375.  Beat butter and sugar together until light and fluffy.  Add eggs and mix well.  Combine oats, flour, baking soda, cinnamon, and salt in a separate mixing bowl.  Add to butter mixture in three additions and mix well.  Stir in dried cranberries. Drop by rounded teaspoons onto ungreased cookie sheet.  Bake for 10 minutes or until golden brown.

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