Froot Loop Cookies  2 cups all purpose flour1/2 teaspoon baking powder1/4 teaspoon salt1 cup margarine1/2 cup granulated sugar2 eggs1/2 cup orange juice2 cups Kellogg’s Froot Loops Cereal, crushed fine  Stir together flour, baking powder and salt. Set aside. In large mixing bowl, beat the 1 cup margarine and granulated sugar until light and fluffy. Add eggs and 1/2 cup orange juice. Beat well. Add flour mixture. Mix until well combined. Stir in Kellogg’s Froot Loop Cereal.  Drop by level measuring tablespoon onto ungreased baking sheets. Bake at 350 degrees about 12 minutes or until lightly browned. Remove immediately from baking sheets.  

Cool on wire racks. When completely cooled, frost with orange icing.

If you use the low sugar fruit loops that are out now..they can be fun and not cause a sugar rush. We reserve these for special occasions or to take to go bye-bye.

Peanut Butter and Jelly Bars   
 
 
1/2 pound (2 sticks) butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 large eggs
2 cups (18 ounces) creamy peanut butter
3 cups all-purpose flour
1 teaspoon baking powder
1  salt
1 1/2 cups (18 ounces) jam or jelly {any flavor}

Handful of peanuts which are optional for the top.
Preheat oven to 350 degrees
Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper or non stick tin foil

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

In a small bowl, add flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

Spread 1/2 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 40 minute. Cool and cut into squares
 

MONSTER Cookie Bars
2 1/2 cups quick-cooking oats
1/2 cups flour
2 tsp baking powder
5 tbsp light butter
1 cup sugar
1 egg
1 egg white
1 1/2 tsp vanilla extract
2/3 cup peanut butter
1 cup chocolate chips
1 cup M&Ms

Preheat oven to 350 degrees. Spray a 13×9 pan. Combine oats, flour, baking powder in medium bowl and set aside. Beat butter and sugar in with a mixer until light and fluffy. Add the egg, egg white, vanilla and beat until well blended. Add the peanut butter and beat for about 1 minute. Mix in the oat mixture on low until just combined. Add the chocolate chips and M&Ms until mixed throughout.

Spread into pan. Bake 20-25 minutes. Cool completely, cut into 24 bars.

Chocolate Chip Nutella Bar Cookies

1 cup butter, softened {I place the sticks in the microwave for 15 seconds}
2 cups all-purpose flour
1 teaspoon vanilla extract
1 cup packed brown sugar
2 eggs
1 teaspoon of baking soda
1 pinch salt
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F
In a large bowl… beat together the butter, vanilla and sugar until light and fluffy. Beat in the eggs, one at a time.
Sift together the salt , baking soda, and flour and mix into the butter mixture. Fold in the chocolate chips. Mix until well blended. Press batter into a 9×13 inch baking pan.
Bake 20 minutes or until golden brown. Cut into bars and let cool in pan on wire rack.
Spead the Nutella on top!

Kinda pricey due to the Nutella..but super rich and yummy.

Chocolate Cake Cookies
1 German Chocolate cake mix
2 eggs
1/2 cup veg. oil
1/2 cup oatmeal
1 cup chocolate chips
1/2 cup crushed walnuts (optional)

Mix ingredients all together and roll into small balls in the palm of your hands. Put cookie on cookie sheet and press down centers with a fork. Bake at 350 degrees F for about 8 to 10 minutes. Leave on cookie sheet a minute to cool, then take them off the cookie sheet.

My kids love these as does my husband and they are so easy to make!