SOFT CHOCOLATE CHIP - Mary/marmac34
1 cup white sugar
2 cups brown sugar
1 cup margarine
3 eggs
2 tsp vanilla
2 cups quick oatmeal
2 cups milk
5 1/2 cups flour
1 tsp soda
1 1/2 tsp salt
12 oz. package chocolate chips
Combine sugar and margarine; add eggs and vanilla. Mix in quick oats, milk, flour, soda, and salt. Add chips. Drop by teaspoonfuls onto cookie sheets. Bake at 375° for 10-12 minutes.
Makes about 8 dozen.
RANGER COOKIES
1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup oatmeal
1 cup coconut
2 cups rice crispies
Cream shortening and sugars;
add eggs and vanilla. add flour, salt, baking soda, and baking powder to egg mixture. Stir in oatmeal, coconut, and rice crispies. Drop by spoonful and bake for 13 minutes at 300°. Makes about 5 dozen.
HAYSTACKS - Jennifer Vance
2 cups butterscotch chips
1 cup peanut butter
2 (5 oz) cans chow mein noodles
4 cups miniature marshmallows
In the microwave or over a double boiler, melt butterscotch chips and peanut butter, stirring frequently until smooth. Stir in chow mein noodles and marshmallows to blend well. Drop by heaping teaspoonfuls onto waxed paper and chill until set. Makes 60 treats
MERINGUE KISSES - Jennifer Vance
3 egg whites
3/4 cup white
sugar
1/8 tsp salt
1 tsp white vinegar
3 1/2 (3 oz) packages fruit flavored gelatin
mix 1 cup semisweet chocolate chips (optional)
Preheat oven to 250º Line baking sheets with brown paper. In a large bowl, beat egg whites until foamy. Gradually add sugar, salt, and gelatin, continuing to beat until stiff peaks form. Fold in vinegar and chocolate chips if desired. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake in the preheated oven for 25 minutes, then turn the oven off and leave cookies in for an additional 20 minutes or until they dry out. Cool completely before removing from the paper.
Makes 2 dozen
TO MAKE 4 dozen
6 egg whites
1-1/2 cups white sugar
1/4 tsp salt
2 tsp white vinegar
7 (3 ounce) packages fruit flavored gelatin mix
2 cups semisweet chocolate chips (optional)
mix and bake same as above
NO BAKE COOKIES - Sharon Stevens
2 cups sugar
1/2 cup milk
1 stick butter
1 cup plain or chunky peanut butter
4 T cocoa
3 cups oats
1 teaspoon vanilla
Boil:
Sugar, milk, butter & cocoa for 1 1/2 minute. (start timing when mixture comes to full boil.)
Remove from heat. Add: peanut butter, oats & vanilla. Beat until blended.
Drop by teaspoonful on waxed paper to set & cool.
No Bake - SHOESTRING POTATO COOKIES - Mary M Jones
3 T plain or chunky peanut butter
2 6 oz pkg Butterscotch Chips
1 4 oz can Shoestring Potatoes
1 c nuts
melt chips and peanut butter, pour over Potatoes and nuts. mix
Drop by teaspoonful on waxed paper. put in feezer to set, remove as soon as firm.
NO BAKE CHOCOLATE OATMEAL COOKIES
1/4 lb. margarine
1 qt. quick oats
1 1/2 c sugar
6 T. cocoa
1/2 c milk
1 T. vanilla
1/4 c peanut butter
Place margarine, sugar and milk in saucepan and boil 1 minute. Remove from heat. Add peanut butter and mix well. Add oats, cocoa and vanilla; mix well. Drop on buttered cookie sheet (the size of a chocolate drop). Makes 40 cookies.
CHOCOLATE CHIP MERINGUE COOKIES
2 1/2 dozen
Make sure you don't have other plans for the oven, as these need three hours at a very low heat to reach the white crispness on the outside and a perfect tenderness on the inside. Make sure they don't brown. You can vary the recipe, adding coarsely chopped dried apricots or othe fruits instead of chocolate chips.
6 large egg whites
1 1/4 cups sugar
2 cups (one 12-ounce bag) semisweet chocolate chips
Confectioners' sugar, for dusting
cocoa powder, for dusting
Heat oven to 175°. Line several baking sheets with parchment paper or Silpats (French nonstick baking mats), and set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until they form soft peaks. Sprinkle a few spoonfuls of sugar over beaten egg whites, and whisk in on low speed. Increase speed of mixer; whisking constantly, continue adding superfine sugar, a spoonful at a time, until all has been incorporated and mixture is firm enough to hold stiff and glossy peaks. Fold in chocolate chips. Pipe or spoon small mounds of mixture onto baking sheets, spacing mounds about 1 inch apart. Bake meringues until completely dry to the touch, about 3 hours. Transfer sheets to a wire rack to cool completely. Store in an airtight container up to 3 days. Before serving, dust meringues with confectioners' sugar and cocoa powder.
FIG DROP COOKIES
1 cup chopped figs (about 1/2 lb)
1/3 cup water
1 cup butter
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
Cook figs with water, stirring frequently, until thickened. Set aside to cool. Beat butter, sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Blend well. Add flour, baking powder, and salt. Stir in the cooled figs.
Drop by teaspoons onto lightly greased cookie sheets. Bake 375º 10 to 12 minutes, until lightly browned.
OATMEAL CHOCOLATE CHIP
1/2 cup shortening
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 T water
1/2 tsp vanilla
3/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cup oatmeal
1 1/2 cup chocolate chips
3/4 cup chopped nuts
Cream shortening and sugars. Beat in eggs, add water, vanilla, then flour, soda and salt, add to creamed mixture. Add oats , chips and nuts. Drop by teaspoonfuls on greased cookie sheet. Bake at 375° for 12 to 15 min.
RICE KRISPIES PEANUT BUTTER BARS
1 10.5-oz bag miniature marshmallows
1/2 stick margarine
6 cups Rice Krispies
2 tablespoons peanut butter
Grease a 9x13 pan and set aside. place margarine and marshmallows in bowl. Microwave for 3 minutes. Stir well, then add peanut butter stirring constantly. Add rice krispies coating well.
Pour mixture into greased pan. Let stand for 10 minutes. Cut into squares.
OATMEAL COOKIES
1/4 cup boiling water
1/2 to 1 teaspoon instant coffee powder
1-1/3 cups firmly packed brown sugar
1 cup (2 sticks) margarine, softened
1 egg
1-1/2 teaspoons vanilla
3 cups Oatmeal (quick or old fashioned, uncooked)*
1-1/4 cups flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 package (8 ounces) milk chocolate toffee bits
1-1/2 cups semisweet chocolate chips
1 cup coarsely crumbled sugar cones (about 5 cones)
*If using old fashioned oats, add 2 tablespoons flour.
Preheat oven to 350°F. Line cookie sheets with parchment paper
or non-stick aluminum foil or use non-stick cookie sheets.
Dissolve coffee in boiling water; cool to room temperature.
In large bowl, beat sugar and spread on medium speed of electric
mixer until creamy. Add egg; beat well. Beat in coffee and
vanilla. Combine oats, flour, salt and baking soda; mix well.
Gradually add to creamed mixture, beating well after each
addition. Stir in toffee bits, chocolate chips and sugar cones.
Drop dough by heaping measuring tablespoonfuls 2 inches apart
onto cookie sheets. Bake 12 to 14 minutes, just until golden
brown. Cool 1 minute on cookie sheets; transfer to wire racks.
Cool completely. Store loosely covered.
