Baking day part deux

There were cookies to be made and by golly,  I made them.

One recipe pulled out of my @#$, the other recipe from the back of the Craisins bag, with a few Kim modifications.  These were made for my kids' teachers for parent/teacher conferences (no, I wasn't sucking up or anything...I signed up to make desserts for them).  I hope there are some left over for that :)

Easy Peanut Butter Cup surprise cookies

The Stuff:

1 package of Betty Crocker Peanut Butter cookie mix

1 package mini Reese peanut butter cups (the kind that are already unwrapped-save yourself the trouble!)

sugar

Make the cookie dough according to package directions.  Take a tablespoon of dough and bury a mini Reese PB cup inside.  Wrap dough around PB cup and roll into a ball.  Sprinkle with sugar.  Bake in a preheated 375 degree oven for about 10 minutes and immediately cool on wire rack.(i told you it was easy)

Makes about 2-2 1/2 dozen cookies (depending how big you make 'em)

White Chocolate, Cranberry, Pecan Oatmeal cookies

The Stuff:

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Craisins Dried Cranberries

1/2 cup white chocolate chunks or chips

1/2 cup chopped toasted pecans


DIRECTIONS:

Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.