‘Tis the season for baking! I’m giving you two recipes that we love in our house, and you’ll be able to use them to make three different types of cookies.
Peanut Butter No-Bakes
These cookies are very easy to make. Here is an adaptation of this recipe.
2 cups sweetener (I use Stevia in the Raw)
1/4 cup butter
1/2 cup milk
1 cup natural peanut butter (I use creamy)
1 tsp vanilla
3 cups rolled oats
1. Mix sweetener, butter, and milk in a saucepan. Bring to a boil. Boil for one minute.
2. Remove from heat. Stir in peanut butter and vanilla. Stir until peanut butter is melted. Use low heat, if necessary.
3. Stir in oats.
4. Drop by spoonfalls onto clean surface.
With sugar cookie dough as a base, you can make some excellent cookies. So, first make the dough:
2 3/4 cups flour (I use finely ground whole wheat)
1 tsp baking soda
1/2 tsp aluminum-free baking powder
1 cup butter, softened
1 1/2 cups sweetener (I use Stevia in the Raw)
1 tsp vanilla
Mix together, to form a dough. Divide it in half. Use the two halves to make the following cookies:
Melt two bags of chocolate chips in a saucepan, over low heat. Stir in the cookie dough, 1/4 cup pecans, and 1/2 cup mini-marshmallows. Stir in the dough. Spoon onto a clean surface and allow to cool.
Stir in 1/4 cup almonds, 1/4 cup dried cranberries, and 1/4 cup raisins. Roll into balls and place on a cookie sheet. Bake at 350 degrees for 15 minutes.