Red Velvet Cookies

As many of you know I LOVE funfetti cookies, so when came across red velvet cookies I had to try them. Both me and my husband adore red velvet cake so I thought it would be a hit for sure. I almost didn't make these since we have girl scout cookies in the house, but I decide what the heck it is spring break! These are so easy and tasty it is impossible in my book to only eat one. Rolling them into balls may turn your hands red, but don't worry it washes off easy as pie, so don't let that stop you. So once you get done drooling at the pictures head to the kitchen and start cooking you won't regret it for one minute!!

*before they are iced*

Red Velvet Cookies
1 (8oz.) brick of cream cheese (I used the reduced fat) (room temp)
1/2 cup butter (1 stick) (room temp)
1 egg
1 tbsp vanilla extract
1 box of red velvet cake mix (could make from scratch but I cheated)
Confectioners sugar for rolling

1. Cream the cream cheese and butter together until smooth
2. Add in the egg and mix
3. Add vanilla and mix
3. Add red velvet mix until incorpated
4. Cover and refrigerate for at least 2 hours, can go overnight
5. Pre-heat over to 350 and roll into tablespoon size balls
6. Roll balls into confectioner's sugar place on ungreased cookie sheet, 2 inches apart
7. Bake 12 minutes, they will be soft
8. Cool completely then ice with cream cheese frosting or sprinkle with confectioner's sugar if you would rather (Matt thought the icing was the best part I think)

Oatmeal Raisin Cookies

Matt's favorite cookie is oatmeal raisin cookies, he gets them anywhere he sees them. I have never tired to make them but since he asked and we are newlyweds I figured I would try it out. Much to my surprise these are awesome they are thick and chewy and stayed nice for the few days they managed to stay around. Now the secret to get a chewy cookie is to chill the dough before you bake them, you can put them on the cookie sheet or I just threw the bowel I mixed them in right in the fridge while I cleaned up some. It only takes a few minutes to really make a difference.

Thick and Chewy Oatmeal Raisin Cookies
yields: 1-2 dozen cookies

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)(I left out since Matt isn't a fan or nuts)


1. Preheat oven to 350°F (175°C).
2. In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth.
3. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.
4. Chill the dough
5. Scoop them onto the cookie sheet, with 1 or 2 inches between them.
6. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.