Recipes: 3 lunchbox cookies

Makes about 3 dozen cookies.

Note: From Theresa Neely of Maplewood. For years, Neely would bake Seven Layer Bars as a Christmas treat for her daughter, mailing them cross-country. "About five years ago, while attending a church picnic, I came across this cookie and fell in love with it," she wrote. "This cookie traveled very well and has now become her favorite cookie of the season."

• 1 1/4 c. flour

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1/4 tsp. salt

• 1/2 c. (1 stick) unsalted butter, at room temperature

• 1/2 c. brown sugar

• 1 tsp. vanilla extract

• 1 egg

• 2 c. Honey Bunches of Oats with Almonds cereal

• 1 c. semisweet chocolate chips

Directions

Preheat oven to 375 degrees and line baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda and salt, and reserve.

In a bowl of an electric mixer on medium-high speed, beat butter for 1 minute. Add granulated sugar and brown sugar, and beat until light and fluffy, about 2 minutes. Add vanilla extract and egg, and mix until thoroughly combined. Reduce speed to low, add flour mixture and mix until just combined. Stir in cereal, chocolate chips and coconut.

Using a teaspoon, drop dough 2 inches apart on prepared baking sheets. Bake until lightly browned, about 8 to 10 minutes. Remove from oven and cool 2 minutes before transferring cookies to a wire rack to cool completely.

Note: From Mary Ellen Wingen of Owatonna, Minn. "I found the recipe in a Bon Appétit special holiday magazine in the (gulp!) early '90s," she wrote. "That's the era when all things decadent were in vogue. The recipe has become a favorite in our family, in particular a fav of my husband, who typically doesn't have a sweet tooth."

For glazed peanuts:

• Vegetable oil for pan

• 1/2 c. sugar

• 1/4 c. water

• 1 tbsp. butter

• 1 tsp. vanilla extract

• 1 c. salted peanuts

For dough:

• 1 c. (2 sticks) unsalted butter, at room temperature

• 1/2 c. granulated sugar

• 1 1/2 c. peanut butter

• 1 egg

• 2 tsp. vanilla extract

• Pinch salt

• 2 c. semisweet chocolate chips

Directions

To prepare glazed peanuts: Line a baking sheet with aluminum foil and brush lightly with vegetable oil.

In a medium saucepan over medium-low heat, combine sugar, 1/4 cup water and corn syrup, and cook, swirling pan occasionally, until sugar dissolves. Increase heat to high, bring mixture to a boil and cook until mixture turns amber, about 7 minutes after mixture comes to boil. Remove from heat and stir in butter, vanilla extract and peanuts. Working quickly, pour mixture onto prepared baking sheet and cool completely. Chop glazed peanuts into small pieces.

To prepare dough: Preheat oven to 350 degrees and line baking sheets with parchment paper.

Makes about 4 dozen cookies.

Note: From Linda Faust of Minneapolis. "I have tried several of your recipes, but always seem to revert to my beloved traditional favorites," she wrote. "The Oatmeal Toffee Discs [pictured above] is an original with me."

• 2 1/2 c. oatmeal, divided

• 1 1/4 c. whole wheat flour

• 1 1/2 c. brown sugar

• 1/2 tsp. baking powder

• 1 tsp. salt

• 1 c. plus 2 tbsp. (2 1/4 sticks) unsalted butter, at room temperature

• 2 tsp. vanilla extract

• 2 tbsp. light corn syrup

• 12 oz. semisweet chocolate chips

• 1 c. chopped pecans

• 8 oz. toffee bits

Directions

Preheat oven to 375 degrees and line baking sheets with parchment paper.

In a bowl of an electric mixer on medium-high speed, beat butter for 1 minute. Add vanilla extract, corn syrup and egg, and mix until thoroughly combined. Reduce speed to low and add flour mixture, a third at a time, mixing until just incorporated. Stir in remaining 2 cups oatmeal, chocolate chips, pecans and toffee bits.