Snickerdoodle Muffins

yumm! these taste like little muffin Snickerdoodles! I made them for the first time right after Fast Sunday, so; yes, I was really hungry, but they ARE Tasty! the original recipe called for 3/4 t. freshly grated nutmeg and 2 t. vanilla, but I wanted these to taste just like Snickerdoodles, so I didn't add them in....if you want a still yummy muffin, go ahead and add them, just don't call them Snickerdoodle Muffins!

Ingredients:

2 sticks unsalted butter, room temperature
1 c. sugar
2 eggs
3/4 t. baking soda
3/4 t. baking powder
3/4 t. cream of tartar
2 1/4 c. flour
1 1/4 c. sour cream (I used light, and they were fine)
pinch of salt (not in original recipe, but i added it)

1 c. sugar mixed with 2 t. cinnamon for rolling muffins in



Directions:

*Turn the oven to 350* spray with PAM 2 muffin tins (i LOVED these as mini muffins, I made both, but the mini muffins had a better cinnamon sugar to muffin ratio I thought)

1. Cream the softened butter with the sugar till light and fluffy-about 3 or 4 minutes. Add the eggs, one at a time, mix till each is incorporated.

2. In another bowl, whisk together the flour, b. powder, soda, and cream of tartar.

3. Add the flour mixture alternately with the sour cream. Adding the flour first and last. Scrape the bowl occasionally.

4. Using a scoop, scoop out muffin batter one at a time and drop into a bowl filled with the cinnamon sugar mixture. Roll the muffin around in the sugar till it's covered completely. Gently pick it up and pop it into the prepared muffin tins (mine filled to the top). Recipe said it makes about 14, I made 1 dozen regular and a whole pan ?? 2 doz?? minis....go figure.

5. Bake for.... i think i baked the minis for about 9 minutes...check with a toothpick at 8.
the regular size, may have been 14....again, check...sorry I didn't write it down....recipe said 20-22, but It wasn't that long.

happy baking!

Another GREAT Chocolate Chip Cookie Recipe

2 c. brown sugar

1 ½ c. sugar

1 lb. butter (4 sticks)

3 eggs

2 T vanilla

1 ½ t. baking soda

1 ½ t. salt

6 c. flour

2 big handfuls of oatmeal

½ - 1 bag each of chocolate chips, butterscotch chips, and white choc. Chips (or peanut butter chips)

*** and I like to add toasted pecans too!

Cream the sugars and butter till fluffy and creamy. Add eggs one at a time. Add vanilla. Stir in flour, b. soda, and salt. Add the oatmeal, and the chips, and the nuts.

You can refrigerate covered dough overnight if desired.

Bake in 350* oven for 9 or 10 minutes.

YUMMY!

and yes....you CAN 1/2 the recipe!

Mel's Mint Cookies

so....not MY recipe, but one Mel found, and i ate. these stayed soft and chewy for the whole week! yum!

Melanie’s Mint Chocolate Chip Cookies

Ingredients

1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 teaspoon mint extract
6 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks



Directions

1) Mix cookie mix, butter, extract, food color, and egg in bowl, until
soft dough forms. Stir in crème de menthe baking chips and chocolate chunks.

2)Using small cookie scoop or teaspoon, drop dough 2 inches apart on an ungreased
cookie sheet.

3)Bake at 350 degrees F for 8 to 10 minutes. Cool 3 minutes; remove
from cookie sheet to wire rack. Serve warm or cool completely. Store
tightly covered at room temperature.