OATMEAL CHOCOLATE CHIP - Mary M Jones
2 cups butter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups oatmeal
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 8 oz. grated Chocolate Candy Bar (I like White chocolate
4 eggs
2 tsp. baking powder
3 cups chopped nuts
2 tsp. vanilla
Cream the butter, both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Candy Bar and nuts. Roll into balls, put 1-2 inches apart on a cookie sheet. Bake for 10 minutes at 375º
POTATO PINWHEELS - Sophia H
1 medium potato
2 1/2 - 3 1/2 c. powdered sugar
peanut butter
Boil potato until done -use either peeled or unpeeled While still hot, mash thoroughly. Begin adding sugar, a little at a time, until potato and sugar mixture is at a rolled dough stage. Roll to 1/4 inch thickness. Spread evenly with peanut butter then roll up.
Chill 5-6 hours or overnight. Then slice in 1/4 inch slices
HARVEST BARS - Michelle Miller
1/4 cup oil
3/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp vanilla
2 eggs
2/3 cup canned pumpkin
1/2 cup chopped nuts
1/2 cup raisins
1/2 cup dates (optional)
Combine all ingred. and mix well. Pour into jellyroll pan bake 350° for 25 to 30 min
Dust with powdered sugar after cool. cut into squares.
SOFT NO-SUGAR COOKIES - ELLIE C
1/2 c. dates, chopped
1 c. oatmeal, uncooked
1/2 c. flour
1/3 c. peanut butter
1 tsp. vanilla
1/4 c. water
2 eggs, beaten
1 banana, mashed
Mix all ingredients, drop by teaspoon Bake at 350º for 8 to 10 min
NUTTY CRACKER COOKIES - Jackie B
42 Club crackers
1/2 c margarine
1/2 c sugar
1 tsp vailla
1 c slivered Almonds
line cookie sheet with foil
put crackers on top
melt margarine, add sugar, boil for 2 min, remove and add vanilla pour over crackers, sprinkle with nuts bake 350º for 10-12 min immediately remove from cookie sheet, cut between crackers if neccesary
NO-BAKE CHEERIO CLUSTERS - M Carlson
3/4 c corn syrup
3/4 c sugar
3/4 c peanut butter
5 c Cheeros
1/2 c peanuts
heat syrup, sugar till bubbly add peanut butter til melted stir in Cheerios & peanuts drop on wax paper in sponfulls. refrigerate till set
COOKIE DOUGH
the dough is enough to make two kinds of cookies. Divide the dough in half and choose from these options:
bake two of the cookie recipes that follow or
bake half the dough using one of the recipes that follows. **Freeze the remaining half, plain or with the added ingredients.
DOUGH
2 sticks (1 cup) margarine, softened
1/2 cup sugar
1/2 c packed dark-brown sugar
2 large eggs
2 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
2 1/4 cups flour
Beat all ingredients except flour in a large bowl until fluffy. gradually add flour beat until blended. Divide dough in half, 1 1/2 cups each portion). Prepare each portion as directed in recipe.
MARBLE BLONDE BROWNIES
1 part (1/2 recipe) Basic Cookie Dough
2 oz semisweet baking chocolate, melted as directed on pkg
1 T unsweetened cocoa powder
Heat oven to 350° Line an 8-in. square baking pan with foil, letting foil extend about 2 in. above sides of pan at opposite sides. spray foil with nonstick spray. Put half the dough (3/4 cup), the chocolate and cocoa powder in a medium bowl and stir until blended. Alternate between chocolate dough and remaining plain dough, drop heaping tsps side by side in prepared pan. Use a table knife to spread and create a marble effect Bake 18 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack.
Lift foil onto a cutting board. Cut in 2-in. squares.
MACADAMIA CHOCO CHUNK COOKIES
1 part (1/2 recipe) Basic Cookie Dough
1 cup semisweet chocolate chunks
1/2 cup coarsely chopped macadamia nuts
Heat oven to 350° Put all ingredients in a bowl, stir until blended. Drop heaping Tbsps 2 in. apart on ungreased baking sheet(s).
Bake 10 to 12 minutes until browned at edges. Cool cookies on sheet on a wire rack 2 minutes, then remove to rack to cool
PEANUT COOKIES
1 part (1/2 recipe) Basic Cookie Dough
1/2 cup chunky peanut butter
1/2 cup unsalted dry-roasted peanuts, coarsely chopped
72 candy-coated chocolate peanut butter candies (such as M&M's)
Heat oven to 350°
Put dough and peanut butter in a bowl and stir until well blended. Cover and refrigerate until firm, about 2 hours. Shape level T of dough into 1 1/4-in. balls. Dip 1 side of each ball into peanuts, pressing lightly to stick. Place peanut side up, 3 in. apart on ungreased baking sheet Press with bottom of a glass into rounds. Press 3 candies into each. Bake 10 to 12 minutes until cookies are golden at edges. Cool cookies on sheet on a wire rack 2 minutes, then remove to rack to cool completely.
APPLE CHERRY DROPS
can use dried cherries in place of dried cranberries
1 part (1/2 recipe) Basic Cookie Dough
1/2 cup coarsely chopped dried cherries,
1/2 c chopped walnuts,
1/2 c peeled tart apple,
1/2 c quick-cooking oats
1/2 tsp ground cinnamon
Heat oven to 350°
Put dough, cherries, walnuts, apple, oats and cinnamon in bowl and stir until blended.
Drop heaping T 2 in. apart on ungreased baking sheet
Bake 10 to 12 minutes until golden around edges. Remove to a wire rack to cool completely.
SPICY SNICKERDOODLES
1 part (1/2 recipe) Basic Cookie Dough
3 T cornmeal
2 T molasses
1 tsp ground cinnamon
1/2 tsp each ground nutmeg
1/2 tsp ginger
1/4 cup sugar
Decoration: orange and yellow decorating sugar
Heat oven to 350°
Put all ingredients except granulated and decorating sugars in a bowl and stir until blended. Cover and refrigerate until firm, about 2 hours.
Shape scant T dough into 1-in. balls. Roll in granulated sugar, then place 3 in. apart on ungreased baking sheet Flatten balls with bottom of glass. Sprinkle with colored sugars. Bake 8 to 10 minutes Cool cookies
**TIPS: The tightly wrapped dough may be refrigerated up to 5 days or frozen up to 3 months. Thaw frozen dough in refrigerator overnight, then bring to room temperature before proceeding with recipe. Once baked, the cookies may be stored in an airtight container with waxed paper between layers up to 1 week at room temperature or frozen up to 2 months.
