Cottonwood Cooking

1/2 Cup butter
1/2 cup milk
2 cups sugar
1 Cup chocolate chips
3-4 Tablespoons peanut Butter (optional)
3 Cups Oatmeal
1 tsp. Vanilla extract

Place chocolate chips, peanut butter, oatmeal and vanilla in a large mixing bowl. Combine the butter, milk and sugar in a saucepan; bring to a rolling boil. Boil for 1 minute. Combine the hot mixture with the oatmeal mixture; stir well. Drop by spoonfuls onto wax paper.

1 Box puff pastry
Cut into 2 inch squares, form cups by placing these squares in small muffin tins

Place the following in each cup:
1 Tablespoon of crunchy peanut butter
Shaved chocolate or milk chocolate chips
Miniature marshmallows

Bake for 10 to 12 minutes at 400 degrees

½ Cup margarine or butter
3/4 Cup water
4 ½ Tablespoons cocoa powder
1 Tablespoon oil
2 Cups flour
2 Cups sugar
1 Teaspoon baking soda
½ Teaspoon salt
2 Beaten eggs
½ Cup sour cream

1 8 ounce package cream cheese
1/3 Cup sugar
1 Egg
1 6 ounce package semi-sweet chocolate chips

Combine margarine, water, cocoa powder, and oil in pan. Bring to a boil. Remove from heat. Combine flour, sugar, baking soda and salt, stir this mixture into the chocolate mixture. Add eggs and sour cream, mix well. Pour onto a greased 15X10X1 inch jelly roll pan.

Combine cream cheese and sugar mixing will until blended. Blend in egg. Spoon over chocolate batter. Cut through batter with knife several times for marbled effect. Sprinkle with chocolate chips. Bake at 375 degrees until toothpick inserted in the center comes out clean. 15 minutes or more.

2 cups all purpose flour
1 cup quick cooking oats
1 T. baking powder
3/4 tsp. salt
1 cup (2 sticks) unsalted butter
1 1/4 cup sugar
1 1/4 cup brown sugar (packed)
2 large eggs
3 large bananas, mashed
1 T. vanilla extract
8 oz. dark chocolate chunks (Hershey’s special dark, cut into 3/4 inch chunks)

Preheat oven to 350F. Butter & Flur 15 x 10 x 1 inch baking pan. Blend first four ingredients. Beat butter in separate bowl until fluffy. Add both sugars and beat. Add eggs, one at a time. Beat in bananas, then vanilla. Stir in flour mixture, then chocolate.

Bake until top is golden 35-45 minutes.

Be sure to use regular peanut butter — not old-fashioned or freshly ground — for the best consistency in the cookie batter and the filling.
Servings: Makes about 2 1/2 dozen sandwich cookies.
ingredients
Cookies 1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse kosher salt
1/2 cup plus 1/3 cup powdered sugar
1/2 cup plus 1 tablespoon (packed) dark brown sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 large egg
1 1/3 cups (about 8 ounces) milk chocolate chips

Filling
3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1/4 cup creamy peanut butter
2 tablespoons powdered sugar
1/4 teaspoon coarse kosher salt
6 tablespoons whipping cream

For cookies:
Preheat oven to 350°F. Whisk first 4 ingredients in medium bowl. Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.

Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla extract, then egg. Add dry ingredients; mix just until blended. Stir in milk chocolate chips.

Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart. Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.

For filling:
Place chocolate, peanut butter, powdered sugar, and kosher salt in medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.

Spread about 1 rounded teaspoonful chocolate-peanut butter filling on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining filling and cookies. (Cookie sandwiches can be made 1 day ahead. Store in airtight container at room temperature.)
Makes about 2 1/2 dozen sandwich cookies.

1/2 Cup white syrup
1/2 Cup white sugar
Mix in large sauce pan and bring to a boil
Add 1 Cup of Peanut Butter (Chunky or Creamy)
Optional – add 1/2 package of Chocolate Chips
Sir until melted
Remove from heat
Mix in 3 Cups of Corn Flakes
Drop by large spoonfuls on to parchment or wax paper
Optional — Can roll in balls and coat with powdered sugar

Graham Cracker Crust:
1/2 cup butter, softened
1/2 cup graham cracker crumbs
1/4 cup sugar

Combine all and press int a 13 x 9″ backing pan. Bake at 350F 10-12 minutes. Cool on wire rack.

Brownie Layer
4 cups all purpose flour
1-1/2 cups dry milk
4 cups sugar
1 cup Hershey’s plain cocoa
1 1/2 tsp. baking powder
1 tsp. salt
1 egg beaten
1/3 cup water
1/2 cup margarine, melted
1 tsp. vanilla extract

Mix well. Add 6 oz. chocolate chunks.
Spread evenly over graham cracker crust, and back at 350F until toothpick comes out clean, approximately 15-20 minutes. Cool.

Peanut Cream Frosting
1 cup creamy peanut butter
12 oz. frozen whipped topping, thawed

Warm peanut butter in microwave for 30 seconds. Gradually fold in whipped topping. Spread over cooled brownies and refrigerate for 1 hour. Sprinkle 1/2 cup cashews and sliced Reeses peanut butter cups (3-4 large peanut butter cups) on top. Cut into squares and serve.

1/2 c. butter, softened
1 c. packed brown sugar
1/2 c. granulated sugar
1 1/2 c. canned pumpkin (not pumpkin pie filling)
1 egg
1 tsp. vanilla
2 1/4 c. all purpose flour
1 1/4 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
3/4 c. raisins
1/2 c. chopped walnuts

Preheat oven to 350F. Beat butter and sugars in large bowl until creamy. Beat in pumpkin, egg, and vanilla until leight and fluffy. Mix in flour, cinnamon, baking poser, baking soda, salt and nutmeg until blended. Stir in raisins and walnuts. Drop heaping tablespoofuls of dough 2 inches apart onto ungreased cookie sheets.

Bake 12 to 15 minutes or until set. Cool 2 minutes on cookie sheets. Remove to wire racks; cool completely. Drizzle Powdered sugar glaze (recipe following, if desired). Let glaze set. Makes about 3 1/2 dozen cookies.

Powdered sugar glaze
Combine 1 cup powdered sugar and 2 tablespoons milk in small bowl until well blended.