Add confetti-cookies.md

I've never, ever baked these for 17 minutes.

confetti-cookies.md

@@ -0,0 +1,33 @@
+# Confetti Cookies
+
+Originally from: https://smittenkitchen.com/2016/05/confetti-cookies/
+
+Makes about 36 cookies.
+
+## Ingredients
+
+- 375 grams all-purpose flour
+- 1 teaspoon baking powder
+- ¼ teaspoon baking soda
+- ¾ teaspoon fine sea or table salt
+- 225 grams unsalted butter, softend
+- 55 grams cream cheese
+- 250 grams granulated sugar (I usually reduce this slightly)
+- 1 large egg
+- 2 teaspoons vanilla extract
+- 1 cup rainbow sprinkles
+
+## Preparation
+
+1. Preheat oven to 375°F (190°C).
+1. Combine flour, baking powder, baking soda and salt in a small bowl and whisk to blend.
+1. In a large bowl, beat cream cheese, butter and sugar until fluffy.
+1. Add egg and vanilla and blend again.
+1. Slowly add flour mixture and beat just until flour disappears. 
+1. Roll the dough into small balls and then roll the balls in a bowl of the sprinkles to coat.
+
+## Baking
+
+1. Transfer the balls to the baking tray and gently press them with a cup to flatten to between ¼ and ½ inch.
+1. Bake for 9 to 10 minutes until they look underbaked but lightly golden underneath.
+1. After removing from the oven, allow to sit on the baking tray for a few minutes before transferring to a cooling rack.

cranberry-oatmeal-bars.md

@@ -8,7 +8,8 @@ Makes: 24 bars
 - 2 cups old fashioned rolled oats (160g)
 - 2 cups flour (240g, can mix half white, half brown)
 - 1 cup brown sugar (220g)
-- 1 teaspoon baking soda
+- 1 teaspoon baking powder
+- ½ teaspoon baking soda
 - ½ teaspoon salt
 - 1 cup unsalted butter, softened (227g)
 - 1 can cranberry sauce (14oz can or 396g)
@@ -25,5 +26,4 @@ Makes: 24 bars
 1. Allow to cool in the pan on a wire rack. Cut into 8 strips along the length of the pan and 3 strips along the width yielding 24 bars. Use a spatula to remove the bars from the pan.
 
 ## Notes
-- The first time I made this I under estimated the amount of butter by half and the crust was dry and crumbly
 - I used half the amount of brown sugar so that I could give some bars to the baby

oatmeal-cookies.md

@@ -25,7 +25,7 @@ Preheat oven to 350°F/176°C. Grease baking sheets or use baking paper.
 3. In a larger bowl, use an electric mixer to cream together butter, sugars, and vanilla on medium speed until light and fluffy, scraping down frequently. Take care not to overbeat.
 4. Add flour mixture to creamed butter and sugar and mix on low speed until combined. Mix in oats, followed by drained raisins and egg.
 5. Use a ¼-cup measure to scoop dough onto a parchment-paper lined baking sheet. Flatten each blob with base of measuring cup.
-6. Bake until cookies are golden-brown on the outside but still soft in the middle, about 17 minutes. Remove from oven and let rest on baking sheet a few minutes, then transfer to a rack to cool.
+6. Bake until cookies are golden-brown on the outside but still soft in the middle, about 12 minutes. Remove from oven and let rest on baking sheet a few minutes, then transfer to a rack to cool.
 
 ## Notes
 - Original recipe says to cover and chill the dough in the refrigerator for a few days, but I don't do that.

peanut-butter-cookies.md

@@ -23,6 +23,7 @@ Makes about 40 cookies.
 1. Beat butter/shortening until soft.
 1. Add sugars gradually, blending until creamy.
 1. Beat in egg, peanut butter, salt, baking soda, and vanilla.
+1. Mix in the flour.
 1. Roll the dough into small balls and then roll the balls in granulated sugar to lightly coat.
 1. Press some of the cookies flat with a fork.
 1. Bake 10 to 12 minutes in the preheated oven. Press a Hershey's Kiss into un-flattened cookies after taking them out.