Cream butter and sugar until blended. With fork, add egg, vanilla, and almond extract. Beat in flour until blended. Stir in almonds, cover, and chill 2 hours. Roll in hand into log.

Shape level teaspoon into log shape. Preheat oven to 350 degrees Fahrenheit. Grease cookie sheet and place batter 1-1/2 inches apart. Bake 12 to 17 minutes until set. Cool 3 minutes and put on wire rack to finish cooling.

Melt chocolate and shortening in double broiler. Cool slightly. Dip cookies halfway and sprinkle almonds or other decoration on top. Makes:3-1/2 dozen cookies

APPLE BUTTER CHEESECAKE  BARS       > Back to Top <

Ingredients for Crust:
1/2 cup softened butter
1 teaspoon vanilla
1/4 cup maple syrup
1-1/3 cup whole wheat pastry flour
3/4 cup apple butter or your choice of fruit sweetened jam

Topping
8 ounces cream cheese (low fat if desired)
1/3 cup maple syrup
2 teaspoons vanilla
1 egg

Crust: Cream together all but apple butter and spread in a 7-1/2 x 11 rectangular Pyrex pan and pat gently and evenly into place. Bake for about 20 minutes at 350 degrees. When crust comes out of the oven, spread the apple butter (our local specialty) over top or substitute a fruit sweetened jam of your choice.

Topping: Combine ingredients in food processor or blender and then pour mixture over apple butter. Bake at 350 degrees about 45 minutes until firm and tan. Let cool in pan on wire rack before slicing into squares and removing. Store in refrigerator.

APPLE RHUBARB CRUMBLE SQUARES         > Back to Top <
 
Pie crust
3 cups rhubarb, chopped
6 apples
1 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Topping:
3/4 cup flour
1/2 cup sugar
1/2 cup firm butter

Make pie crust; roll out and spread on cookie sheet. Combine rhubarb, apples, sugar, cinnamon, and nutmeg and spread out on crust. Mix topping ingredients together, cutting in the firm butter. Sprinkle over rhubarb and apples. Bake at 350 degree for 30 to 40 minutes or until golden brown.

NOTE:  Really pile on the apples to make the squares thicker.

BISHOP SQUARES          > Back to Top <
 
1 cup dates or raisins
1 cup hot water or coffee
1 cup margarine
1 cup sugar
2 eggs
1-3/4 cups flour
1 Tablespoon cocoa
1 teaspoon baking soda
1 bag of chocolate chips
1 cup nuts (optional)

In blender, combine dates or raisins and hot water or coffee. Blend and cool. In a bowl, cream together margarine, sugar, and eggs. Add flour, cocoa, and baking soda alternately with date or raisin mixture. Mix in bag of chips and nuts if desired. Bake in a greased pan at 350 degrees for 30 minutes. 

NOTE:  Increase this recipe 1-1/2 times to make an extra thick bar cookie.

BREAKFAST COOKIES         > Back to Top <

Ingredients
1 cup white flour
1/2 cup oat bran
1 teaspoon allspice
1 teaspoon nutmeg
2 teaspoons cinnamon
1 teaspoon aluminum-free baking powder
pinch salt
1 cup Sucanat or unrefined sugar
1/3 cup olive or canola oil
1/4 cup milk
2 large egg whites
1/2 cup orange juice
1-1/2 teaspoons vanilla
2 Tablespoons molasses
3 cups rolled oats (not instant)
1 cup golden raisins
Preheat oven to 375 degrees.

Sift flours with oat bran, spices, baking soda, and salt set aside. In another bowl, beat sugar and oil until creamy. Add milk, egg whites, molasses, and vanilla, Beat until blended. Gradually combine flour mixture with milk mixture. Stir in rolled oats and raisins.

Drop rounded Tablespoon of dough onto ungreased baking sheets. Bake at 375 degrees for 10-15 minutes or until golden brown. Cool on sheets for 2 minutes then transfer to racks. Store in airtight container.

BUFFALO CHIP COOKIES         > Back to Top <
 
1 cup oleo or butter
1 cup shortening
1 box dark brown sugar
4 eggs
2 cups white granulate sugar
2 teaspoons vanilla extract
4 cups plain flour
2 teaspoons baking powder
2 teaspoons baking soda
2 cups oatmeal
One 6-ounce package of chocolate chips
1 cup chopped pecan or walnuts
2 cups Rice Krispies cereal
1 cup coconut (optional)

In a very large bowl, cream butter and shortening. Add brown sugar, eggs, white sugar and vanilla. Sift and add flour, baking powder and baking soda. Add oatmeal, then stir in the chocolate chips, nuts, Rice Krispies and coconut. Use a large measuring spoon (approximately 1/4 cup) for batter per cookie. Put on an ungreased cookie sheet (9 cookies to 1 sheet). Bake for about 12 to 15 minutes at 350 degrees. Let cool 3 minutes before removing from baking sheet.

CAKE MIX COOKIES         > Back to Top <

Ingredients:
1 box cake mix any flavor (vanilla, butter pecan, strawberry, etc.)
1/4 cup sugar
2 eggs
1/2 cup canola oil
2 packages dry yeast
1/4 cup nuts (pecans)

Preheat oven to 350 degrees. Mix all ingredients together. Put teaspoon full of mixture about 2 inches apart on ungreased cookie sheet. Bake at 350 degrees for 9 to 10 minutes. Let cool. Makes: approximately 6 dozen.

CHERRY ALMOND COOKIES          > Back to Top <

1 cup butter
1 cup brown sugar
1/2 cup white sugar
2 eggs
2 Tablespoons milk
2 teaspoons almond extract
2-1/2 cups rolled oats
1-3/4 cup flour
1/4 teaspoon salt
1 teaspoon baking soda
1 cup sliced almonds
1 cup dried cherries (semi-tart variety is best)
1/2 cup dried coconut

Cream butter, gradually add sugars until fluffy. Beat in eggs, milk, and extract then add flour, salt, and baking soda, then oats, cherries, almonds, and coconut. Bake at 350 degrees for 10 to 12 minutes. This is an excellent basic cookie recipe that can be varied many different ways. Makes: approximately 4-1/2 dozen medium-size cookies.

CHEWY CHOCOLATE CHOCOLATE CHIPS         > Back to Top <
 
1-1/4 cups butter, softened
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
2 cups chocolate chips

Cream butter and sugar. Add eggs and vanilla and set aside. In a separate bowl, combine flour, cocoa, baking soda, and salt, then gradually blend in creamed mixture. Add nuts and chocolate. Drop batter by teaspoons on ungreased cookie sheets. (Do not use insulated cookie sheets!) Bake in a 350-degree oven for 8 to 9 minutes, Do not overbake. Cookies will be soft. (They puff while baking and flatten when cooled.) Cool on cookie sheets until set, about five minutes. Remove to cooling racks. Yield: about 4 dozen.

CHOCOLATE CHEWS          > Back to Top <

 
2 cups sugar
4 eggs
2 teaspoons vanilla
1/2 cup melted butter
5 squares melted chocolate
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup chopped nuts (optional)

Beat the eggs with the sugar and vanilla. Blend in the melted chocolate and butter. Mix all of the dry ingredients together in a separate bowl. Add to chocolate mixture and stir until all ingredients are thoroughly mixed. Add walnuts, if preferred. Chill the mixture several hours or overnight. Shape into balls approximately 1-1/2 inches in diameter and roll in confectioners' sugar. Place on cookie sheet at least 2 inches apart. Bake in a 350-degree oven for 10 to 15 minutes or until done. For a soft cookie center, remove from oven while cookies are still soft in the center.

NOTE:  If you are a chocolate lover, this cookie is for you. It has always been one of our favorites. It is a moist, dense chocolate dough that absolutely melts in your mouth.

CHOCOLATE CHIP COOKIES 1         > Back to Top <
 
1 cup butter-flavored shortening
3/4 cup sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
2 eggs
2-1/2 cups flour
1/2 cup coconut
1 teaspoon baking soda
1 teaspoon salt
1/2 cup semi-sweet chocolate chips

With an electric mixer, cream shortening, sugar, and brown sugar. Beat in vanilla and the eggs, one at a time, scraping bowl after each addition. In a separate bowl, sift together flour, coconut, baking soda, and salt. Beat flour mixture slowly into sugar mixture. Stir in chocolate chips by hand. If batter is too sticky to roll into balls, add more coconut or flour.

Preheat oven to 350 degrees. Roll batter into balls the size of golf balls. Place on greased cookie sheets and bake for 10 minutes or until set. Remove from oven and cool for a few minutes before removing cookies. Makes: 3 dozen cookies.

CHOCOLATE CHIP COOKIES 2         > Back to Top <
 
1 cup margarine or butter
1 cup sugar
1/2 cup brown sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon soda
1-1/2 teaspoon salt
One 12-ounce package chocolate chips

Cream butter and sugars in a large bowl. Add eggs and vanilla, mix well. Add dry ingredients. Stir in chocolate chips. Drop teaspoonfuls onto greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Makes: 6 dozen cookies.

CHOCOLATE CHIP COOKIES 3        > Back to Top <

3 eggs
1-3/4 sticks margarine (almost 1 cup)
1/2 cup Crisco shortening
1 teaspoon vanilla
1 box brown sugar (16 ounces)
1-1/2 cups (or more) nuts
2 cups Nestle's chocolate chips
3 cups unsifted self-rising flour

Mix together ingredients, adding flour last. Shape into golf balls. Bake for 15 minutes at 350 degrees. Excellent with a big cup of steamy cafe au lait!

NOTE:  Make them big & don't overbake.

CHOCOLATE CHIP COOKIES 4         > Back to Top <
 
3 eggs
1 pound butter, room temperature
2 cups firmly packed brown sugar
1-1/2 cups sugar
2 Tablespoons vanilla
6 cups pre-sifted flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
32 ounces chocolate chips

Preheat oven to 325 degrees. Beat eggs for 4 to 5 minutes and set aside. In mixer, combine butter, sugars, and vanilla. Mix on medium speed until creamy. Mix in beaten eggs. In a large bowl, sift enough flour to measure out 6 cups (this is the secret to really great cookies). Measure the flour only after sifted and place in large bowl. Add salt and baking soda. Mix dry ingredients well. Add dry ingredients to the wet. Mix only until flour is mixed in and no longer white. Using a spatula, mix in chocolate chips. This is a huge amount of cookie dough.

For regular cookies, bake for 8 to 10 minutes. For large cookies, use ½ cup dough per cookie (4 to 5 cookies fit on large insulated sheet) and bake for 20 minutes.

Freeze cookie dough for up to 3 weeks. Drop cookie dough onto a tray that fits in freezer compartment. After frozen, place in freezer bag to make fresh cookies. Tip for frozen dough: Place on baking sheet and allow to thaw at room temperature before baking, or bake frozen but do not preheat the oven.

Makes: 120 regular-size cookies or 30 huge cookies.

CHOCOLATE CHIP COOKIES 5          > Back to Top <
 
2 cups butter
2 cups brown sugar
2 cups sugar
2 Tablespoons vanilla extract
2 Tablespoons maple extract
4 eggs
4 cups all-purpose flour
5 cups oatmeal (finely ground in blender)
1 Tablespoon baking soda
1 Tablespoon baking powder
1/2 to 1 Tablespoon salt
One 16-ounce bag of milk chocolate chips
6 ounces of premium white chocolate, finely chopped
3 cups walnut pieces.

In a very large bowl cream together the butter, sugars, vanilla, maple, and eggs. In a separate bowl combine the flour, ground oatmeal, baking soda, baking powder, and salt. Add the dry ingredients to the butter mixture. Fold in the remaining ingredients. Roll into balls and freeze or bake in a 375 degree oven for 10 to 12 minutes.

Makes: 8 dozen cookies.

CHOCOLATE CHIP COOKIES 6          > Back to Top <
 
1 cup butter, softened
3/4 cup white sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs
2-2/3 cup flour
1/2 teaspoon salt
1 teaspoon soda in 1 teaspoon water
One 11-ounce package milk chocolate chips
1 cup chopped walnuts

Cream butter and sugars until light and fluffy. Add vanilla and eggs and beat well. Sift flour and salt together. Add soda and water to butter mixture, then flour and salt. Mix until just combined and stir in chocolate chips and nuts. Bake in 350 degree oven for 10 to 12 minutes on greased cookie sheet.

CHOCOLATE CHIP COOKIES 7         > Back to Top <
 
1/2 cup shortening
1/2 cup butter
2-3/4 cups all-purpose flour
1 cup packed dark brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon baking soda
One 12-ounce package (2 cups) semi-sweet chocolate pieces
1 cup coarsely chopped walnuts

In a large mixing bowl, beat the shortening and butter with an electric mixer on high speed about 30 seconds or until softened and well creamed together. Add about half the flour to the mixture and blend on low speed until the mixture looks like a coarse meal. Then add brown sugar, sugar, eggs, vanilla, and baking soda. Beat on low speed until well combined, being careful not to whip too much air into the dough. Mix in the remaining flour by hand using a spoon. Stir in the chocolate pieces and walnuts.

Drop dough by rounded Tablespoons 2 inches apart onto ungreased cookie sheets. Bake in a 375-degree oven for 8 to 11 minutes or until edges are lightly browned. Remove cookies, cool on pan for three minutes, and then remove to wire racks.

CHOCOLATE CHIP COOKIES 8          > Back to Top <
 
1 cup shortening
3/4 cup brown sugar
1 egg
1 teaspoon vanilla
3 Tablespoons milk
2-1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
6 ounces chocolate chips

Preheat oven to 350 degrees. Mix shortening and brown sugar. Add the egg and vanilla. Blend flour, salt, and baking powder together. Add to creamed mixture, alternating with the milk. Fold in chips. Place 1/3 of dough onto a large sheet of wax paper. Roll into long cylinder and wrap wax paper around it. Repeat with other 2/3 of dough.

Refrigerate overnight. Unwrap one cylinder and cut 1/4-inch slices off. Place cookies on ungreased cookie sheet and bake 15 minutes or until lightly brown on top.

CHOCOLATE CHIP OATMEAL COOKIES          > Back to Top <
 
1 cup Crisco shortening
3/4 cup sugar
3/4 cup light brown sugar
2 beaten eggs
1 teaspoon vanilla flavoring
1-3/4 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
2/3 cup oatmeal (quick cooking)
1 cup nuts (optional)
1 package chocolate chips (6 ounces)

Cream together shortening, and sugars. Add eggs and vanilla and mix. In separate bowl sift together flour, salt, and baking soda - then add to sugar mixture. Add oatmeal, nuts, and chocolate chips. Drop by teaspoon onto baking sheet. Bake at 350°F for 12-15 minutes.

CHOCOLATE CHIP ORANGE DELIGHTS         > Back to Top <
 
1 cup (2 sticks) butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs or equivalent amount of egg substitute
1 teaspoon vanilla
1 teaspoon orange flavoring
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 Tablespoon dried grated orange peel (we use Spice Island)
3 cups thick old-fashioned rolled oats (can be purchased at a health food
store)
1 cup chocolate chips (can also be made with raisins)

Soften butter or margarine; add to sugars and beat together until creamy. Beat in eggs or egg substitute, vanilla, and orange flavoring. Stir in flour, baking soda, cinnamon, nutmeg, and grated orange peel. Mix well. Stir in oats and chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheet and bake 10 to 11 minutes. Let cool on cookie sheet for a minute or so, then place on paper towel to cool.
Makes: Approximately 4 dozen.

CHOCOLATE CHIP PINON COOKIES         > Back to Top <

2-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup of margarine
3/4 cup sugar
3/4 cup of brown sugar, firmly packed
2 eggs
1 teaspoon of vanilla
1 cup of shelled pinon nuts
1 cup of chocolate chips (preferably Ghirardelli)

Heat oven to 350 degrees. Mix dry ingredients, flour, salt, and baking soda. In a separate bowl cream margarine, eggs, and sugars. Add vanilla. Gradually stir in the dry ingredients. Then stir in the nuts and chocolate chips. Drop by Tablespoon onto ungreased cookie sheet and bake for about 10 to 12 minutes until crispy and golden brown.

CHOCOLATE CHIP RAISIN COOKIES         > Back to Top <

2 cups butter
2 cups brown sugar
2 cups white sugar
4 eggs
2 teaspoons vanilla
3 Tablespoons water
4 cups flour
2 teaspoons baking powder
2 teaspoons salt
2 teaspoons baking soda
2 cups white chocolate chips
2 cups semi-sweet chocolate chips
3 cups raisins
3 cups chopped nuts
2 cups old-fashioned rolled oats
3 cups orange almond granola, or a good granola with 3 teaspoons grated
orange rind

Blend butter and sugars until creamy. Add eggs, vanilla, and water; beat
until well mixed. Sift together flour, baking powder, salt, and baking soda.
Stir into the egg and butter mixture and mix until just blended, then add
chocolate chips, raisins, nuts, oats, granola, and orange rind. When well
mixed, shape into ping pong or golf ball size and bake on an ungreased
cookie sheet in a 350-degree oven for 8 to 10 minutes or until just turning
brown around edges. Best when warm from the oven. Dough keeps refrigerated or frozen. Bake them fresh as needed.

CHOCOLATE CHIPPERS         > Back to Top <
 
1/2 cup shortening
1/2 cup granulated sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup sifted all-purpose flour
1/2 teaspoon soda
3/4 teaspoon salt
6 ounces (1 cup) chocolate chips
1/2 cup chopped walnut

Cream shortening, sugar, egg, and vanilla till fluffy. Sift together dry ingredients; stir into creamed mixture. Stir in chocolate chips and nuts. Drop teaspoon 2 inches apart onto greased cookie sheet. Bake at 375 degrees for 10 to 12 minutes. Remove from pan.
Makes: 3 dozen.

CHOCOLATE CHUNK/WHITE CHOCOLATE CHIP COOKIES         > Back to Top <
 
3/4 cup brown sugar
3/4 cup butter/margarine
2 eggs
1 teaspoon vanilla
2-1/2 cups flour
1 teaspoon baking soda
1/2 package of 12 ounce Chocolate Chunks
1/2 package of 10 ounce Hershey's Vanilla Chips
1/4 cup chopped walnuts

Preheat oven to 375 to 400 degrees. Soften brown sugar and butter in microwave for 1 minute on high.

Add eggs and vanilla. Mix well. Add flour and baking soda to sugar/egg mixture. When well mixed, add chocolate chunks, vanilla chips, and walnuts. Place well rounded teaspoonfuls on ungreased insulated cookie sheet. Bake for 10 to 12 minutes or until slightly brown on top. Makes approximately 2 dozen.

CHOCOLATE COOKIE BARS          > Back to Top <
 
5 squares semisweet chocolate
3 Tablespoons margarine
2/3 cup sugar
1 large egg
1 teaspoon vanilla
1/2 cup flour
1/2 teaspoon baking powder
1/8 teaspoon salt

Heat oven to 325 degrees. Melt chocolate and margarine. Stir sugar into chocolate mixture. Stir in remaining ingredients. Spread in 8-inch square pan. Bake for 12 minutes. Remove from oven. When almost cool, cut out with little bear cookie cutter.

CHOCOLATE CRINKLES          > Back to Top <
 
1/2 cup vegetable oil
4 eggs
2 teaspoons baking powder
4 squares unsweetened chocolate, melted
2 teaspoons vanilla
2 cups Gold Medal flour
2 cups granulated sugar
1 cup confectioner's sugar

Mix oil, chocolate, and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by dipping method or by sifting. Stir flour, baking powder, and salt into oil mixture. Chill several hours or overnight. Heat oven to 350 degrees. Drop teaspoonfuls of dough into confectioner's sugar. Roll in sugar; shape into balls. Place about 2 inches apart on greased baking sheet. Bake 10 to 12 minutes. Do not overbake!
Makes: about 6 dozen cookies

CHOCOLATE DROP COOKIES        > Back to Top <
 
1/2 cup Crisco shortening
2 squares unsweetened baking chocolate
2 eggs
1 cup sugar
1-1/3 cup flour
1 teaspoon vanilla
1/2 cup chopped nuts (optional)

Melt shortening and chocolate together. Beat eggs; add sugar and whisk together well. Add melted chocolate mixture, vanilla, flour, and nuts; mix well. Drop by heaping tablespoon on cookie sheet. Bake at 400 degrees for 6 minutes. Yields: 24 cookies.

CHOCOLATE THUMBPRINTS          > Back to Top <
 
1 cup butter or margarine, softened
1-1/3 cups sugar
2 eggs, separated
4 Tablespoons milk
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup baking cocoa
1/2 teaspoon salt
2 cups walnuts or pecans
Filling
1 cup confectioners' sugar
2 Tablespoons butter or margarine, softened
4 teaspoons milk
1/2 teaspoons vanilla extract
52 milk chocolate kisses or hugs, unwrapped

In a mixing bowl, beat butter, sugar, egg yolks, milk, and vanilla until light and fluffy. Combine flour, cocoa, and salt; gradually add to creamed mixture. Cover and chill 1 hour or until firm enough to roll into small balls.

Meanwhile, in a small bowl, lightly beat egg whites.

Shape dough into 1 inch balls; dip in egg whites then roll in nuts. Place on ungreased baking sheets. Make an indentation with thumb in center of each cookie. Bake at 350 degrees for 10 - 12 minutes or until center is set.

Combine the first four filling ingredients in a small bowl; mix until smooth. Spoon 1/4 teaspoon into each warm cookie; gently press a chocolate kiss or hug in the center. Carefully remove from baking sheet to wire racks to cool. Makes: 4 dozen

CINNAMON ALMOND COOKIES          > Back to Top <
 
2 cups all-purpose flour
1 cup sugar
1 cup butter, softened
3/4 cup unblanched, whole almonds, finely ground
2 teaspoons vanilla
1/4 teaspoon salt
1/3 cup sugar
1 teaspoon ground cinnamon

Heat oven to 350 degrees. Mix all the ingredients except 1/3 cup sugar and the cinnamon thoroughly. Shape dough into 1 inch balls. Place on ungreased cookie sheet. Flatten in crisscross pattern with fork.

Bake 10 to 12 minutes or until cookies begin to brown. Cool one minute and then carefully remove from cookie sheet. Mix 1/3 cup sugar and the cinnamon. Dip tops of cookies into cinnamon sugar mixture when cool enough to handle, but still warm. Makes:4 dozen cookies

CINNAMON COOKIES         > Back to Top <
 
1 cup butter or margarine
1-1/2 cups sugar
1 egg
1-1/2 Tablespoons light molasses
2-1/4 cups flour
1-1/8 teaspoons soda
1 heaping Tablespoon cinnamon

Cream together butter and sugar, mix in egg and molasses. Stir in flour, soda, and cinnamon. Blend well. Drop by teaspoon onto ungreased baking sheet. Bake at 350 degrees for 10 to 12 minutes.

COCONUT OATMEAL COOKIES         > Back to Top <
 
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 cups flaked coconut
1 cup oatmeal

Preheat oven to 375 degrees. Cream butter, sugar and brown sugar until fluffy. Add eggs and vanilla. Beat in flour, baking powder and salt. Fold in coconut and oatmeal. Drop by spoonfuls onto greased cookie sheets. Bake 9 to 12 minutes.

COWBOY COOKIES          > Back to Top <
 
1 cup margarine
1 cup white sugar
1 cup brown sugar
2 eggs
1/2 teaspoon salt
2 cups self-rising flour
1 package chocolate chips
1 cup nuts
1 teaspoon vanilla
2 cups oats
(raisins optional)

Preheat oven to 350 degrees. Cream sugars and margarine. Add eggs and the rest of the ingredients. Mix well. Drop by teaspoons on cookie sheet. Cook about five or six minutes, or until brown. Yields: 8 dozen.

CRESCENT COOKIES          > Back to Top <
 
1 cup cornstarch
1 cup powdered sugar
2 cups flour, sifted
3 sticks margarine or butter
1/2 cup finely ground nuts

Sift dry ingredients together. Blend in margarine and nuts. Chill, then roll dough out to about 1/8 inch thick. Use your choice of cookie cutter, or shape by hand into crescents. Bake at 300 degrees for about 20 to 25 minutes until lightly browned. Sprinkle with confectioners sugar. These cookies are very rich; they literally melt in your mouth!

CURRY COINS         > Back to Top <
 
1 cup butter
2 cups brown sugar
2 eggs, lightly beaten
2 teaspoons vanilla
3 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons curry
1-1/2 cups chopped walnuts (optional)

Cream butter and brown sugar until light and fluffy. Add eggs and vanilla and incorporate well. Sift remaining dry ingredients, then add to mixture and combine. Stir in nuts (if using).

Divide dough into 4 rolls and wrap each in waxed paper, then freeze. Slice into 1/4-inch slices while frozen and place on ungreased baking sheet.

Bake in preheated 350-degree oven for 12 to 14 minutes or until golden. Let cool 2 minutes on baking sheet, then remove to racks and cool. Cookies will crisp on cooling.
Makes: 4 dozen.

DECORATED SUGAR COOKIES         > Back to Top <
 

1  (20-oz.) pkg. Pillsbury Refrigerated Sugar Cookies
Colored decorator sugars or candy sprinkles
Tinted frostings as desired
Assorted candies as desired

Follow directions on package for rolled cookies, using your favorite cookie
cutters. Bake times will vary according to cookie size.

To decorate unbaked cookies, sprinkle with colored decorator sugars or candy sprinkles before baking.

To decorate baked cookies with frosting, spread each cookie with about 1
tablespoon frosting and decorate as desired.

About 24 Cookies

DELICIOUS COOKIES 1          > Back to Top <
 
1 cup white sugar
1 cup brown sugar
1 cup butter or margarine
1 egg
1 cup oil
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon soda
1 cup Rice Krispies cereal
1 cup coconut
1 cup oatmeal (quick)
3-1/2 cups flour

Cream shortening and sugar. Add egg. Then add all the other ingredients and mix. Drop by spoonfuls on greased cookie sheet, press with fork. Bake 10 to 12 minutes at 350 degrees. These cookies keep well in cookie can. Yields: 60 cookies

DELICIOUS COOKIES 2          > Back to Top <

Mix together:
1 cup margarine
1 cup brown sugar
1 cup white sugar
1 cup salad oil
1 egg

Add:
1 teaspoon vanilla
1 teaspoon cream of tartar
3-1/2 cup flour

Stir in:
1 cup oatmeal
1 cup coconut
1 cup Rice Krispies
1/2 cup chopped nuts

Before baking press flat with a fork Bake on greased cookie sheet at 350 degrees for 12 minutes.

FARMHOUSE BROWNIES         > Back to Top <
 
3/4 cup powdered sugar
6 Tablespoons margarine
1 cup flour
1 Tablespoon milk
1 cup white sugar
1/2 cup cocoa
2 Tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract (optional)
1 cup chopped nuts

Preheat oven to 350 degrees. Cream together powdered sugar and margarine. Blend in 1 cup flour and milk. Spread batter on bottom of an ungreased 9-inch square pan. Bake for 10 minutes.

In a separate bowl, combine white sugar, cocoa, 2 Tablespoons flour, baking powder, and salt. Beat in eggs and vanilla. Fold in nuts and almond extract (optional). Spread on top of baked cookie crust. Return to oven and bake for 15 minutes or until top is no longer shiny. Cool and cut into bars.

FRUIT FILLED COOKIES          > Back to Top <

1  (20-oz.) pkg. Pillsbury Refrigerated Sugar Cookies
1/4  cup raspberry jam or jelly

Heat oven to 350 F. Slice dough into 24 (1/8-inch) slices. Refrigerate
remaining dough. Place slices 2 inches apart on ungreased cookie sheets.
Spread each slice with 1/2 teaspoon of jam to within 1/4 inch of edge. Set
aside.

Slice remaining dough into 24 (1/4-inch) slices. Cut 1-inch star shape out of
center of each cookie slice.* Place cookie slices on jam-topped cookie slices;
press edges slightly. Bake at 350 F. for 10 to 14 minutes or until edges are
light golden brown. Cool 1 minute; remove from cookie sheets.  Cool
completely.

24 cookies

TIP: * To bake tiny stars from center of cookies, place on cookie sheet and
bake at 350 F. for 4 to 6 minutes.

GINGER SNAPS         > Back to Top <

1 cup brown sugar
3/4 cup oil
1/4 cup dark molasses
1 egg
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon cloves
1/2 teaspoon salt
Granulated sugar

Mix brown sugar, oil, molasses, and egg well. Gradually blend dry ingredients into molasses mixture. Form dough into small balls, roll in granulated sugar, and bake on greased cookie sheet at 375 degrees for 10 to 12 minutes. Makes: about 3 dozen.

JAM SQUARES          > Back to Top <
 
3 cups flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon cloves
1 cup butter or margarine, softened
2 eggs, beaten
1 teaspoon vanilla
Raspberry or strawberry jam

Sift dry ingredients together. Cream butter, then add eggs and vanilla and mix well. Add dry ingredients. Spread half mixture in a greased 10 x 15-inch cookie sheet. Spread generously with jam. Crumble remaining dough over jam. Bake at 350 degrees for 45 minutes or until lightly browned.

NOTE:  This is a great way to use up leftover jam. Any flavor jam may be used, but we
have found we like raspberry or strawberry best. The recipe may be halved to fit an 8-inch square pan - bake 30 minutes in that case.

JOE FROGGERS          > Back to Top <
 
1/4 cup shortening
2 Tablespoons butter, softened
3/4 cup brown sugar
3/4 cup molasses
1/3 cup water
3 cups flour
1 teaspoon salt
3/4 teaspoon baking soda
1-1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 Tablespoons sugar

Cream together shortening, butter, and brown sugar until fluffy. Beat in molasses and water. Blend in remaining dry ingredients except 1 Tablespoon sugar to form a smooth dough. Chill dough for several hours or overnight.

Preheat oven to 375 degrees. Roll out dough on floured board until ¼ thick. Cut into 3-inch circles and place on greased baking sheet. Re-roll and cut scraps. Sprinkle cookies with sugar before baking. Bake for 10 to 12 minutes or until golden brown. Allow cookies to stand on cookie sheet for 5 to 7 minutes before removing to cooling rack

KEY LIME DROP COOKIES          > Back to Top <

1 stick (1/2 cup) butter or margarine, softened
1 cup sugar
2 teaspoons grated Key lime or Persian lime peel
1 egg, lightly beaten
1/2 cup Key lime or Persian lime juice, strained
3 cups flour
1/2 teaspoon cinnamon
4 teaspoons baking powder

Preheat the oven to 375 degrees. In a mixing bowl, cream together the butter, sugar, and lime peel. Beat in the egg and lime juice. In another bowl, sift the flour, cinnamon, and baking powder together and beat into the butter mixture. Drop by teaspoonfuls onto an ungreased baking sheet. Bake for 10 minutes or until very light brown. Remove immediately to cooling rack. Cookies will be cake-like. Yields: 4 to 5 dozen cookies.

LAVENDER DROP COOKIES          > Back to Top <
 
12 sprigs fresh lavender
1/2 cup butter, room temperature
1/2 cup white sugar
1 teaspoon vanilla
pinch of salt
grated rind of 2 lemons
2 Tablespoons lemon juice
2 eggs, lightly beaten
2 cups flour
2-1/2 teaspoons baking powder
hazelnuts to decorate

Preheat oven at 350 degrees. Peel off lavender florets. Cream butter and sugar. Add lemon zest, juice, and vanilla. Beat in egg. Blend in dry ingredients. Dough will be sticky. Drop by teaspoon onto lightly sprayed cookie sheet. Top with hazelnuts. Bake 15 minutes until light gold. Makes: 36

LEMON SQUARES          > Back to Top <

Ingredients First layer:
2 cups flour
1 cup butter
1/2 cup powdered sugar

Second layer:
4 eggs (beaten)
2 cups sugar
4 Tablespoons flour
1/4 teaspoon salt
4 Tablespoons Realemon lemon juice

First layer: Cream together and press into 9 x 13 inch pan. Bake for 20 minutes at 350 degrees.

Second layer: Mix together and pour over first layer. Bake 25 minutes. Sprinkle with powdered sugar while warm.

MEXICAN WEDDING COOKIES         > Back to Top <
 
1 cup raw walnuts or almonds, shelled
2 cups all-purpose flour
1/4 teaspoon salt
1 cup softened butter
1/4 cup sugar
2 teaspoons vanilla
confectioners sugar
Preheat oven to 325 degrees.

Grate nuts finely and place in mixing bowl. Add flour and salt. Mix well. In another bowl, mix butter, sugar and vanilla. Add flour mixture to butter mixture and mix until you get a crumbly batter. Shape into small balls using one teaspoon of batter. Bake at 325 degrees for 20 minutes. Let cool. When cool, shake a few at a time in a bag with confectioners sugar. Makes: 2 to 3 dozen

MOLASSES COOKIES          > Back to Top <

Ingredients:
3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg, beaten
2 cups flour
2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon ginger

Melt shortening in saucepan and cool. Add sugar, and molasses and egg and beat well. Sift dry ingredients together. Make well in center and add liquid mixture. Mix well. Chill. Form into small balls, roll in granulated sugar, place on greased cookie sheets and bake at 350 degrees for 8 to 10 minutes. Cool on wire racks. Makes: approximately 4 dozen

MOLASSES RAISIN COOKIES 1           > Back to Top <

1 egg
1 cup sugar
1 cup melted margarine
1-1/4 teaspoon molasses
1/4 cup milk
1-1/2 cup flour
1-3/4 cup oatmeal
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup raisins

Beat egg with sugar and melted margarine. Add milk and molasses. Mix in remaining ingredient. Drop by teaspoons onto ungreased cookie sheet. Bake at 350 degrees for 10 minutes. Cool on a rack.

MOLASSES RAISIN COOKIES 2           > Back to Top <

2 eggs
1/2 cup vegetable oil
1/2 cup molasses
1-1/2 cups sugar
1 cup raisins (plumped)
2-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon each of cloves, cinnamon, ginger, and nutmeg

Mix first four ingredients, then add flour and raisins. Spread in greased jelly roll pan (14 x 10 inches or larger). Bake 30 minutes at 350 degrees or until toothpick comes out clean. Cut into squares while still warm.

MONSTER SIZED COOKIES          > Back to Top <
 
1 cup butter
1 cup dark brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
2-1/2 cup oats
1/2 cup walnuts, chopped
12 ounces chocolate chips

Cream butter and sugars. Beat in eggs and vanilla. Combine baking powder, baking soda, salt and flour. Mix dry ingredients together with butter mixture until blended. Mix in oats, nuts and chocolate. Use 1/4 cup of batter per cookie. Bake on a cookie sheet for 20 minutes at 350 degrees. Makes: 15 cookies

NUT HORNS          > Back to Top <

Ingredients
2 sticks (1/2 cup) margarine or butter or one of each
8 ounces of cream cheese
2 cups or more flour
Mix Into a dough and then refrigerate for at least two hours

Filling
1 cup Chopped walnuts
1 cup sugar
3 tablespoons milk or egg whites to bind
Some sugar for rolling dough

Roll out cold dough into little rounds. Put in filling and the roll into cigar shape. Roll onto granulated sugar. Put into cookie tray and bake until brown (350 degrees F)

NUTJAMMER COOKIES           > Back to Top <
 
1 cup butter
One 8-ounce package cream cheese
2 cups flour
1/2 teaspoon baking powder
2 cups finely chopped nuts
One 12-ounce jar apricot jam
2 teaspoons sugar
1/3 cup powdered sugar

Cream butter and cream cheese; add flour and baking powder. Chill dough 2 to 3 hours. Mix nuts, jam, and granulated sugar together for filling. Divide dough into 4 equal parts, working with 1/4 of the dough at a time. Refrigerate remaining dough. Roll dough very thin on lightly floured board. Cut into 2-inch squares. Place on baking sheet. Put 1 teaspoon of nut filling in center of square and top with another square of dough. Press edges together with floured fork. Bake at 350 degrees for 15 to 20 minutes or until lightly browned. Yields: 5 dozen.

OAT BRAN COOKIES          > Back to Top <

3/4 cup vegetable oil
1 cup brown sugar
1/2 cup regular sugar
2 eggs
2 teaspoons vanilla
1-1/2 cups rolled oats
1-1/2 cups oat bran
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup raisins or chocolate chips (I use 1/2 cup each)
1/2 cup chopped walnuts

Preheat oven to 350 degrees. Beat oil, sugar, eggs, and vanilla. Add oats, oat bran, flour, salt, and soda. Stir to blend well. Add raisins, chocolate chips and nuts. Stir to blend evenly. Drop by Tablespoons onto ungreased cookie sheet. Bake 12 to 15 minutes. The cookies should not brown much. Remove to rack for cooling. Makes: 4 dozen.

OATMEAL CHOCOLATE CHIP COOKIES 1          > Back to Top <
 
1-1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup firmly packed brown sugar
3/4 cup butter or margarine
2 eggs
1 teaspoon vanilla
2-1/2 cups quick or old-fashioned oats, uncooked
6 ounces semi-sweet chocolate chips
1/2 cup chopped walnuts

In a small bowl, combine flour, baking soda, and salt; mix well. In a large bowl, beat together sugar and butter until light and fluffy. Blend in eggs and vanilla. Add flour mixture; mix well. Stir in oats, than add chocolate chips and walnuts.

Drop dough by rounded tablespoonfuls onto greased cookie sheets. Bake for 10 to 12 minutes at 350 degrees. Cool on rack. Makes: About 2 dozen 2-1/2 inch cookies.

OATMEAL CHOCOLATE CHIP COOKIES 2     > Back to Top <
 
1 cup butter, softened
1-1/4 cups packed brown sugar
1/2 cup granulated sugar
2 eggs
2 Tablespoons milk
2 teaspoons vanilla
1-3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
2-1/2 cups oats, uncooked
2 cups milk chocolate morsels
1 cup chopped pecans

Heat oven to 375 degrees. Cream together butter and sugars. Add eggs, milk, and vanilla; beat well. Combine flour, soda, and salt; add to butter mixture. Stir in oats, chips, and nuts; mix well. Drop by Tablespoons onto ungreased cookie sheet. Bake 9 to 10 minutes. Cool on wire rack. Makes: approximately 3 dozen.

OOEY GOOEY BUTTER COOKIES           > Back to Top <
 
1 stick margarine
One 8-ounce package cream cheese
1 package Duncan Hines butter cake mix
1 egg
1 teaspoon vanilla
Powdered sugar

Mix all ingredients except for powdered sugar and roll in balls (you may sprinkle with powdered sugar if it is sticky). Roll balls in powdered sugar. Lightly spray cookie sheet with cooking spray. Bake at 350 degrees for 10 to12 minutes or until brown on the bottom. Remove immediately and sprinkle with powdered sugar.

PECAN PIE BAR COOKIES          > Back to Top <

Crust:
2-1/2 cups flour
1 cup butter or margarine (cold-cut in small chunks)
1/2 cup sugar
1/2 teaspoon salt

Filling:
4 eggs
1-1/2 cups light corn syrup
1-1/2 cups sugar
3 Tablespoons melted butter or margarine
1-1/2 teaspoons vanilla
2-1/2 cup chopped pecans

Mix crust ingredients until crumbly, using pastry blender or fingers. Press firmly into 10 x 15-inch pan. Bake in 350 degrees for 20 to 25 minutes until golden brown.

Beat all filling ingredients except pecans until well blended. Stir in pecans. Pour over hot crust. Bake 25 minutes or until firm around edges. Cut when cool. Makes: 48 bars.

QUICK PEANUT BLOSSOMS          > Back to Top <
 
1  (18-oz.) pkg. Pillsbury Refrigerated Peanut Butter Cookies
3  tablespoons sugar
36  milk chocolate candy kisses


Heat oven to 375 F. Shape dough into 1-inch balls; roll in sugar. Place 2
inches apart on ungreased cookie sheets.

Bake at 375 F. for 10 to 12 minutes or until golden brown. Immediately top
each cookie with 1 candy kiss, pressing down firmly so cookie cracks around
edge. Remove from cookie sheets. Cool completely.

3 dozen cookies

SWEET DREAM COOKIES          > Back to Top <

1 cup (2 sticks) unsalted butter
1-1/2 cups firmly packed light brown sugar
1 egg, room temperature
1 teaspoon vanilla
2-1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
One 12-ounce package semisweet chocolate chips
1 cup chopped walnuts
1 cup powdered sugar

Cream butter. Beat in brown sugar, egg, and vanilla. Combine flour, baking soda, cinnamon, ginger, and salt. Blend into butter mixture. Fold in chocolate chips and walnuts. Refrigerate until firm. (Can be prepared 1 day ahead.)

Preheat oven to 375 degrees. Lightly grease baking sheets. Break off small pieces of dough; roll between palms into 1 inch rounds. Dredge rounds in powdered sugar. Arrange rounds on prepared sheets, spacing at least 2 inches apart. Bake 10 minutes. Let cool 5 minutes on sheets. Transfer to racks and cool. Store in airtight container.

SWEET DREAMS COOKIES           > Back to Top <

1 cup butter or margarine (2 sticks)
1-1/2 cups brown sugar, firmly packed
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon powdered ginger
1 cup chopped walnuts
One 12-ounce package chocolate chips
Confectioner's sugar

Cream the butter and brown sugar, add the egg and vanilla, and beat well. Mix together the flour, baking soda, salt, cinnamon, and sugar. Blend well. Combine the dry ingredients with the butter mixture. Fold in the walnuts and chocolate chips. Chill for several hours. Form the dough into 1-inch balls and roll them in confectioner's sugar. Bake at 375 degrees on ungreased cookie sheets for 8 to 10 minutes.

SWEETIE COOKIES          > Back to Top <
 
1 cup margarine
2 cups sugar
3 eggs
2 teaspoons almond extract
4 cups flour
1 Tablespoon baking powder
1/4 teaspoon cream of tartar
1/2 teaspoon salt
Red food coloring
Glaze:
1 cup powdered sugar
1/2 teaspoon almond extract
2 teaspoons plus 1 Tablespoon evaporated milk

Preheat oven to 350 degrees. Cream margarine and sugar. Add eggs one at a time, mixing after each addition. Add almond extract, flour, baking powder, cream of tartar, and salt. Add a few drops of red food coloring to the dough and swirl through mixture. Do not over mix. Chill dough thoroughly.

Roll chilled dough into balls and place on greased cookie sheet. Flatten balls slightly. Bake for exactly 10 minutes. While cookies are baking, mix together the glaze ingredients. Glaze cookies while warm.

TOASTED ALMOND MACAROON COOKIES           > Back to Top <
 
1 cup (4-1/2 ounces/140 grams) slivered blanched almonds, lightly toasted
2/3 cup (5 ounces/155 grams) granulated sugar
1 Tablespoon all-purpose (plain) flour
1 egg white
1-1/4 teaspoons vanilla extract
1/4 teaspoon almond extract
about 16 whole almonds

Preheat an oven to 350 degrees F (180 C). Line a baking sheet with aluminum foil. Place the slivered almonds in a food processor fitted with the metal blade and process finely (do not process to a paste). Add the sugar and flour and process to a powder. Add the egg white, vanilla extract, and almond extract, and process until a wet paste forms. Using damp hands, roll the dough between your palms to form 1-inch (2.5-cm) balls. Place on the prepared baking sheet, spacing 2 inches apart. Place a whole almond in the center of each. Bake until just beginning to brown, about 10 minutes. Let cool on the baking sheet on a wire rack for 10 minutes. Gently peel off the foil and transfer the cookies to the rack to cool completely. Store in an airtight container at room temperature for up to 5 days. Serves:16.

Note:You must use the egg white from a large egg to achieve the correct consistency for the dough. If you happen to overbake these macaroons and they become a bit dry, place in an airtight container with an apple slice and let them sit overnight to soften.

ULTIMATE DELIGHT CHOCOLATE CHIP COOKIES          > Back to Top <
 
3/4 cup butter-flavored Crisco shortening
1-1/4 cups brown sugar
2 Tablespoons milk
1 Tablespoon vanilla
1 egg
1-3/4 cup flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup chocolate chips
1 cup walnuts
2 Tablespoons cinnamon

Preheat oven to 375 degrees. Mix together very well and drop onto greased cookie sheet by the Tablespoon. Bake for 10 or 11 minutes. Cool on cloth to absorb moisture.
 

VANILLEKIPFERL (ALMOND CRESCENTS)           > Back to Top <
 
2 cups flour
1 cup ground almonds
1/3 cup sugar
1 package vanilla sugar or 1 teaspoon vanilla
1-1/4 cup cold butter
Topping:
1 cup powdered sugar
1 package vanilla sugar (if possible)

Preheat oven to 325 degrees. Blend flour, sugar, almonds, and vanilla. Cut in cold butter and work quickly into a smooth dough. Shape into rolls having the diameter of a pencil, then cut into 2-inch pieces. Form into crescents. Bake 15 to 20 minutes. Yields: 100 cookies.

WALNUT WAFERS           > Back to Top <

Ingredients
1-1/2 cups chopped walnuts
4 Tablespoons flour
1-1/2 cups brown sugar
1 egg
2 Tablespoons water
4 Tablespoons butter

Mix flour, butter, sugar, and egg. Add walnuts and water. Drop by teaspoonfuls onto greased cookie sheet. Leave room to spread. Bake at 400 degrees for about 7 minutes. Cool before removing from sheet.

WINE DROP COOKIES          > Back to Top <

Ingredients
2/3 cup shortening
1 cup packed brown sugar
1 egg
4 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon powdered ginger
1 teaspoon ground cloves
1 cup molasses
1 cup sour milk
3/4 cup raisin
3/4 cup powdered sugar

Cream well the shortening, sugar, and eggs with an electric blender. In medium bowl, combine dry ingredients. In another bowl, combine milk and molasses. Combine the mixtures and add flour and raisins. Drop by spoonful onto lightly greased cookie sheet. Bake at 350 degrees for 10 to 15 minutes. While warm, sprinkle with powdered sugar.

THE WORLDS BEST COOKIES          > Back to Top <
 
1 cup butter or margarine
1 cup sugar
1 cup firmly packed brown sugar
1 egg
1 cup vegetable oil
1-1/2 cups oatmeal
1 cup Grape Nuts cereal
1 cup shredded coconut
1 cup chopped nuts
3-1/2 cups flour
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt

Preheat oven to 350 degrees. Cream butter and sugars together until light and fluffy. Beat in egg, then oil. Add oats, cereal, coconut, and nuts, mixing well. Add dry ingredients and vanilla. Form into balls the size of walnuts and place on greased cookie sheets about 1 inch apart. Bake for 12 minutes or until light brown. Allow to cool on cookie sheet for a few minutes before removing to wire racks. Makes: approximately 100 cookies.

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