Chocolate Chip Cake Mix Cookies
Preheat oven to 350 degrees
1 (18.25 ounce) package chocolate chip cake mix with pudding
2 eggs
1/2 cup vegetable oil
1/2 cup raisins
1/2 cup rolled oats
1 cup mini semi-sweet chocolate chips
Mix together the cake mix, eggs, oil, raisins, oatmeal and chocolate chips.
Stir well.
Drop by teaspoonful onto a greased cookie sheet
Bake for about 8-10 minutes.
Remove from oven and let cool for 1 minute before removing from cookie
sheet. NOTE: For even more chocolate, put a large chocolate kiss in the
center of each cookie 1 minute before removing from oven.
Preheat oven to 350 degrees
1 (18.25 ounce) package chocolate chip cake mix with pudding
2 eggs
1/2 cup vegetable oil
1/2 cup raisins
1/2 cup rolled oats
1 cup mini semi-sweet chocolate chips
Mix together the cake mix, eggs, oil, raisins, oatmeal and chocolate chips.
Stir well.
Drop by teaspoonful onto a greased cookie sheet
Bake for about 8-10 minutes.
Remove from oven and let cool for 1 minute before removing from cookie
sheet. NOTE: For even more chocolate, put a large chocolate kiss in the
center of each cookie 1 minute before removing from oven.
Cool Whip Cookies
Preheat oven to 350 degrees
8 ounce container frozen whipped topping, thawed
2 eggs
1 (18.25 ounce) package lemon cake mix
1/3 cup confectioners' sugar for decoration
Lightly grease baking sheets.
Beat together the whipped topping and eggs together.
Add the lemon cake mix and continue to mix. Dough will be thick.
Preheat oven to 350 degrees
8 ounce container frozen whipped topping, thawed
2 eggs
1 (18.25 ounce) package lemon cake mix
1/3 cup confectioners' sugar for decoration
Lightly grease baking sheets.
Beat together the whipped topping and eggs together.
Add the lemon cake mix and continue to mix. Dough will be thick.
Peanut Butter Cookie Recipe
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking powder
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/4 cups all purpose flour
• granulated sugar
Beat in the egg and vanilla until combined. Beat in as much of the flour as
Beat in the egg and vanilla until combined. Beat in as much of the flour as
you can with the mixer. Stir in the remaining flour. Cover and chill dough
until easy to handle, approximately 1 hour.
until easy to handle, approximately 1 hour.
Shape dough into 1 inch balls. Roll balls in granulated sugar and place
balls 2 inches apart on an ungreased cookie sheet. Flatten the dough
balls by using a fork to make a criss cross pattern on the cookies. Bake in
a 375 degree oven for 7 to 9 minutes or until bottoms are lightly brown.
Cool cookies on a wire rack
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking powder
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/4 cups all purpose flour
• granulated sugar
Beat in the egg and vanilla until combined. Beat in as much of the flour as
Beat in the egg and vanilla until combined. Beat in as much of the flour as
you can with the mixer. Stir in the remaining flour. Cover and chill dough
until easy to handle, approximately 1 hour.
until easy to handle, approximately 1 hour.
Shape dough into 1 inch balls. Roll balls in granulated sugar and place
balls 2 inches apart on an ungreased cookie sheet. Flatten the dough
balls by using a fork to make a criss cross pattern on the cookies. Bake in
a 375 degree oven for 7 to 9 minutes or until bottoms are lightly brown.
Cool cookies on a wire rack
Chocolate Chip Cookie
Preheat oven to 375 degrees. • 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 cup butter
• 1 large egg
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
Mix sugar, brown sugar, butter and egg in a large bowl by hand. Stir in flour,
baking soda, and salt. The dough will be very stiff. Stir in chocolate chips.
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased
cookie sheet. Bake 8 to 10 minutes or until light brown. The centers will be
soft. Let cool for one minute then remove from cookie sheet and place on
wire rack to finish cooling.
Preheat oven to 375 degrees. • 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 cup butter
• 1 large egg
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
Mix sugar, brown sugar, butter and egg in a large bowl by hand. Stir in flour,
baking soda, and salt. The dough will be very stiff. Stir in chocolate chips.
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased
cookie sheet. Bake 8 to 10 minutes or until light brown. The centers will be
soft. Let cool for one minute then remove from cookie sheet and place on
wire rack to finish cooling.
Sugar Cookie Recipe
• 1/3 cup butter shortening
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• Frostings and/or candies
for decorating if desired
Preheat oven to 375 degrees. Beat butter and shortening on high speed
for 45 seconds. Add sugar, baking powder, and salt. Beat until combined,
scraping the bowl occasionally. Beat in egg and vanilla. Beat in flour. If
you can't get all of the flour mixed in with the mixer, then stir in the
remaining flour by hand. Divide dough in half. Cover tightly with plastic
wrap and chill for 2 hours.
On a lightly floured surface roll half of the dough out to a thickness of 1/8
inch. Cut into desired shapes with cookie cutters and place onto an
ungreased cookie sheet. Bake for 7 to 8 minutes until edges are firm and
bottoms are lightly browned. Cool cookies on a wire rack then decorate as
desired.
• 1/3 cup butter shortening
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• Frostings and/or candies
for decorating if desired
Preheat oven to 375 degrees. Beat butter and shortening on high speed
for 45 seconds. Add sugar, baking powder, and salt. Beat until combined,
scraping the bowl occasionally. Beat in egg and vanilla. Beat in flour. If
you can't get all of the flour mixed in with the mixer, then stir in the
remaining flour by hand. Divide dough in half. Cover tightly with plastic
wrap and chill for 2 hours.
On a lightly floured surface roll half of the dough out to a thickness of 1/8
inch. Cut into desired shapes with cookie cutters and place onto an
ungreased cookie sheet. Bake for 7 to 8 minutes until edges are firm and
bottoms are lightly browned. Cool cookies on a wire rack then decorate as
desired.
Shortbread Cookie Recipe
• 3/4 cup butter, softened
• 1/4 cup sugar
• 2 cups all purpose flour
Preheat oven to 350 degrees. Mix butter and sugar in large bowl. Stir in
flour. If dough is crumbly, mix in an additional 1 to 2 tablespoons of
softened butter.
Remove from oven and transfer to a wire rack to cool.Remove from oven
and transfer to a wire rack to cool.
• 3/4 cup butter, softened
• 1/4 cup sugar
• 2 cups all purpose flour
Preheat oven to 350 degrees. Mix butter and sugar in large bowl. Stir in
flour. If dough is crumbly, mix in an additional 1 to 2 tablespoons of
softened butter.
Remove from oven and transfer to a wire rack to cool.Remove from oven
and transfer to a wire rack to cool.
Gingerbread Cookie Recipe
Preheat oven 375 degrees.
• 1/2 cup butter shortening
• 1/2 cup sugar• 1/2 cup sugar• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup molasses
• 1 large egg
• 1 tablespoon vinegar
• 2 1/2 cups all purpose flour
• Candies and frostings for decorating if desired
Beat shortening in a mixing bowl on high speed for 30 seconds.
Add sugar, baking powder, ginger, baking soda, cinnamon, and cloves.
Beat until combined, scraping bowl occasionally.
Mix in the molasses, egg, and vinegar until well combined.
Beat in as much flour as you can with the mixer.
Stir in remaining flour.
Divide dough in half.
Cover tightly with plastic wrap, and chill for at least 3 hours.
Grease a cookie sheet with butter shortening.
On a lightly floured surface roll the dough to 1/8 inch thick for 2 and 1/2
round cookies and the dough to 1/4 inch for 6 inch gingerbread people
cookies.
Cut dough with your favorite cookie cutters.
Place cookies 1 inch apart on baking sheet.
Bake round cookies for 5 to 6 minutes and gingerbread people cookies for 6
to 8 minutes.
Edges of cookies should be lightly browned.
Cool cookies for 1 minute on cookie sheet then transfer to wire rack and
cool completely
Preheat oven 375 degrees.
• 1/2 cup butter shortening
• 1/2 cup sugar• 1/2 cup sugar• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup molasses
• 1 large egg
• 1 tablespoon vinegar
• 2 1/2 cups all purpose flour
• Candies and frostings for decorating if desired
Beat shortening in a mixing bowl on high speed for 30 seconds.
Add sugar, baking powder, ginger, baking soda, cinnamon, and cloves.
Beat until combined, scraping bowl occasionally.
Mix in the molasses, egg, and vinegar until well combined.
Beat in as much flour as you can with the mixer.
Stir in remaining flour.
Divide dough in half.
Cover tightly with plastic wrap, and chill for at least 3 hours.
Grease a cookie sheet with butter shortening.
On a lightly floured surface roll the dough to 1/8 inch thick for 2 and 1/2
round cookies and the dough to 1/4 inch for 6 inch gingerbread people
cookies.
Cut dough with your favorite cookie cutters.
Place cookies 1 inch apart on baking sheet.
Bake round cookies for 5 to 6 minutes and gingerbread people cookies for 6
to 8 minutes.
Edges of cookies should be lightly browned.
Cool cookies for 1 minute on cookie sheet then transfer to wire rack and
cool completely
1. Use shiny cookie sheets.
You could even cover dark cookie sheets with aluminum foil. The reflective quality of the pan insures even baking and browning of your cookies. With the
right cookie sheet, you will produce perfectly browned cookies each time you bake.
2. Use a spoon or other measuring device to measure out drop cookies.
Making sure your cookie dough is evenly divided is essential. Your cookies will bake more evenly during their cooking time. If your cookies are different
sizes, they will require different cooking times. You will end up with some underdone and some overdone cookies. We definitely wouldn't want that to
happen!
3. Chill dough thoroughly if you are rolling out cookies.
By making sure that the dough has been chilled completely, the dough will be much easier to work with during rolling and cutting.
4. Monitor the baking time of you cookies closely.
Remove your cookies from the oven when they still look a little underdone in their centers. They will finish cooking on the cookie sheets.
5. Use the correct fat for your cookies.
If the recipe calls for butter, use butter. Butter happens to be my personal favorite for baking cookies! I never use margarine. If the recipe calls for
shortening, I will use butter flavored. Butter and shortening provide the bonding fate that keeps our cookies from spreading too thin while cooking. If you
use margarine when it calls for butter, your cookies may be thinner and may cook too quickly for optimum taste benefits.
6. Rotate your cookies halfway through the baking time.
Often ovens cook faster towards the rear of the oven. Rotating the cookies insures even baking of your wonderful treats. If you are cooking more than one
sheet of cookies at a time, make sure you switch top and bottom sheets halfway through baking time also.
7. Always use large eggs.
This is the standard size egg used for developing cookie recipes. Your cookies will mix perfectly by using the correct size eggs.
8. Measure all of your ingredients carefully.
Don't use heaping cups of flour or sugar. Make sure you use a flat surface to level all dry measured ingredients. Measure your liquid ingredients carefully
also or else you might end up with very dry or very runny cookie dough.
9. Preheat your oven to the correct temperature.
Do this before you place your cookies in the oven. This will make sure your cookies will cook properly to become the perfect cookies!
10. Have Fun!
Baking cookies is a wonderful tradition in homes today. Have fun while you are making them, and the smiles will be even bigger when you eat them! Having
fun and smiling makes everything taste better!
Fortune Cookies
Prepare fortunes by writing messages on about 20 strips of paper.
Preheat oven to 300 degrees.
8 oz. Flour
2 tablespoons cornstarch
4 ounces sugar
1/2 teaspoons salt
2 egg whites
4 ounces vegetable oil
1 teaspoon water
2 teaspoons vanilla extract
In a large bowl, sift together the flour, cornstarch, sugar, and salt.
Stir in the oil, egg whites, water, and vanilla.
On a well greased baking sheet, roll a very thin 4-inch circle of dough and
bake for 15 minutes or until golden.
Remove one cookie at a time from the oven with a wide spatula;
working quickly follow these four steps:
1. Flip cookie onto cotton gloved hand.
2. Hold fortune in center of pliable cookie while folding cookie in half.
3. Grasp ends of cookie and draw gently down over edge of muffin pan to
crease at center of cookie.
4. Fit cookie in muffin pan (points down) to hold shape as it cools. If
cookie hardens too quickly, put it back in the oven for about 1 minute.
Store in airtight container.
TIPS:
* Make only two or three cookies at a time, because the cookies become
stiff very quickly and when cooled are too brittle to bend into their familiar
shape.
* To form into the crescent shape, have a thin-edged bowl or pan on
hand, along with a muffin pan.
* To handle the hot cookies, wear white, cotton gloves
Prepare fortunes by writing messages on about 20 strips of paper.
Preheat oven to 300 degrees.
8 oz. Flour
2 tablespoons cornstarch
4 ounces sugar
1/2 teaspoons salt
2 egg whites
4 ounces vegetable oil
1 teaspoon water
2 teaspoons vanilla extract
In a large bowl, sift together the flour, cornstarch, sugar, and salt.
Stir in the oil, egg whites, water, and vanilla.
On a well greased baking sheet, roll a very thin 4-inch circle of dough and
bake for 15 minutes or until golden.
Remove one cookie at a time from the oven with a wide spatula;
working quickly follow these four steps:
1. Flip cookie onto cotton gloved hand.
2. Hold fortune in center of pliable cookie while folding cookie in half.
3. Grasp ends of cookie and draw gently down over edge of muffin pan to
crease at center of cookie.
4. Fit cookie in muffin pan (points down) to hold shape as it cools. If
cookie hardens too quickly, put it back in the oven for about 1 minute.
Store in airtight container.
TIPS:
* Make only two or three cookies at a time, because the cookies become
stiff very quickly and when cooled are too brittle to bend into their familiar
shape.
* To form into the crescent shape, have a thin-edged bowl or pan on
hand, along with a muffin pan.
* To handle the hot cookies, wear white, cotton gloves
Orange Cream Cookies in a jar (Great Gift)
1/2 cup orange-flavored drink mix (e.g. Tang)
3/4 cup white sugar
1 1/2 cups vanilla baking chips
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Combine the flour with the baking soda and baking powder.
Starting with the Tang, then sugar, vanilla chips and ending with the flour
mixture. Layer the ingredients in a clean glass wide mouth quart sized jar.
Press each layer firmly in place before adding the next ingredient.
Attach a recipe card with the following instructions to the jar.
Orange Cream Cookies
Yield 2 1/2 dozen
1. Preheat oven to 375 degrees F (190 degrees C).
2. Empty contents into a large mixing bowl. Add 1/2 cup softened butter, 1
egg slightly beaten and teaspoon vanilla extract. Mix until completely
blended.
3. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly
greased baking sheet.
4. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes or until tops
are very lightly browned. Cool for 5 minutes on the sheet then remove
cookies to wire racks to cool completely.
1/2 cup orange-flavored drink mix (e.g. Tang)
3/4 cup white sugar
1 1/2 cups vanilla baking chips
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Combine the flour with the baking soda and baking powder.
Starting with the Tang, then sugar, vanilla chips and ending with the flour
mixture. Layer the ingredients in a clean glass wide mouth quart sized jar.
Press each layer firmly in place before adding the next ingredient.
Attach a recipe card with the following instructions to the jar.
Orange Cream Cookies
Yield 2 1/2 dozen
1. Preheat oven to 375 degrees F (190 degrees C).
2. Empty contents into a large mixing bowl. Add 1/2 cup softened butter, 1
egg slightly beaten and teaspoon vanilla extract. Mix until completely
blended.
3. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly
greased baking sheet.
4. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes or until tops
are very lightly browned. Cool for 5 minutes on the sheet then remove
cookies to wire racks to cool completely.
Easy Lemon Cookies
Preheat oven to 375 degrees
1 (18.25 ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract
1/3 cup confectioners' sugar for decoration
Pour cake mix into a large bowl.
Stir in eggs, oil, and lemon extract until well blended.
Drop teaspoonfuls of dough into a bowl of confectioners' sugar.
Roll them around until they're lightly covered.
Once sugared, put them on an ungreased cookie sheet.
Bake for 6 to 9 minutes
The bottoms will be light brown, and the insides chewy.
Preheat oven to 375 degrees
1 (18.25 ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract
1/3 cup confectioners' sugar for decoration
Pour cake mix into a large bowl.
Stir in eggs, oil, and lemon extract until well blended.
Drop teaspoonfuls of dough into a bowl of confectioners' sugar.
Roll them around until they're lightly covered.
Once sugared, put them on an ungreased cookie sheet.
Bake for 6 to 9 minutes
The bottoms will be light brown, and the insides chewy.
Almond Cookie
Preheat oven to 350
1 cup sugar
1 1/2 cups butter
1/2 teaspoon almond flavoring
1 8 ounces can almond paste
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon soda
Cream butter, sugar, and almond flavoring until light and fluffy. Add egg
and almond paste and beat thoroughly. Add sifted dry ingredients and beat
until well blended. Chill dough for about 2 hours. Form into balls,
shaping with palms of hands. Use 1 level teaspoon of dough for 1 cookie.
Place on ungreased cookie sheet and press gently with small fruit glass
which has been dipped in granulated sugar. Bake about 12 minutes.
NOTE: you can also add 3/4 cup chopped fine almonds to give added flavor.
Preheat oven to 350
1 cup sugar
1 1/2 cups butter
1/2 teaspoon almond flavoring
1 8 ounces can almond paste
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon soda
Cream butter, sugar, and almond flavoring until light and fluffy. Add egg
and almond paste and beat thoroughly. Add sifted dry ingredients and beat
until well blended. Chill dough for about 2 hours. Form into balls,
shaping with palms of hands. Use 1 level teaspoon of dough for 1 cookie.
Place on ungreased cookie sheet and press gently with small fruit glass
which has been dipped in granulated sugar. Bake about 12 minutes.
NOTE: you can also add 3/4 cup chopped fine almonds to give added flavor.
Almond Crescents
Preheat oven to 350
Makes 3 Dozen Cookies
1 cup butter or margarine
3/4 cup sugar
1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
2 1/2 cups flour; unbleached
1 cup almonds; ground
confectioners' sugar
Beat together butter and sugar until very light and fluffy.
Blend in extracts.
Mix in flour and almonds Using about 1 T of dough for each,
shape into logs and bend into crescents.
Place on greased cookie sheet.
Bake 12 to 15 minutes until light brown.
While warm, roll
crescents in confectioners' sugar.
Cool on racks and store in a tightly
sealed container
Preheat oven to 350
Makes 3 Dozen Cookies
1 cup butter or margarine
3/4 cup sugar
1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
2 1/2 cups flour; unbleached
1 cup almonds; ground
confectioners' sugar
Beat together butter and sugar until very light and fluffy.
Blend in extracts.
Mix in flour and almonds Using about 1 T of dough for each,
shape into logs and bend into crescents.
Place on greased cookie sheet.
Bake 12 to 15 minutes until light brown.
While warm, roll
crescents in confectioners' sugar.
Cool on racks and store in a tightly
sealed container
Banana Drops
Makes about 40 cookies
Preheat oven to 375 degrees
1/2 Cup Butter -- softened
1/2 Cup Sugar
2 Large Bananas -- cut in chunks
1 1/2 Cups Oats
1 1/4 Cups All-Purpose Flour
1 Egg
1 Teaspoon Salt
1/2 Teaspoon Baking Soda
1 Cup Raisins, Seedless -- dark
In large bowl, with mixer at medium speed, beat butter with sugar until
light and fluffy.
Beat in bananas until mixed.
With spoon, stir in remaining ingredients until well combined.
Onto 2 large cookie sheets, drop dough by level tablespoonfuls, 2 inches
apart.
Bake 15 to 18 minutes until golden brown.
Remove cookies immediately to wire racks; cool.
Makes about 40 cookies
Preheat oven to 375 degrees
1/2 Cup Butter -- softened
1/2 Cup Sugar
2 Large Bananas -- cut in chunks
1 1/2 Cups Oats
1 1/4 Cups All-Purpose Flour
1 Egg
1 Teaspoon Salt
1/2 Teaspoon Baking Soda
1 Cup Raisins, Seedless -- dark
In large bowl, with mixer at medium speed, beat butter with sugar until
light and fluffy.
Beat in bananas until mixed.
With spoon, stir in remaining ingredients until well combined.
Onto 2 large cookie sheets, drop dough by level tablespoonfuls, 2 inches
apart.
Bake 15 to 18 minutes until golden brown.
Remove cookies immediately to wire racks; cool.
Butter Cookies
Preheat oven to 425
1 cup butter or margarine -- softened (2 sticks)
1/2 cup sugar
1 egg
1 tablespoon vanilla
3 cups martha white all-purpose -- flour, sifted
1/2 teaspoon baking powder
Cream butter and sugar together in mixing bowl until light and fluffy.
Add egg and vanilla; beat well.
Sift flour and baking powder together; blend into creamed mixture.
Cover and refrigerate for 1 hour.
Roll out a small amount of dough to 1/8-inch thickness on lightly
floured board or pastry cloth. Keep remaining dough refrigerated until
ready to use.
Cut into rounds with a 2 1/2-inch cutter; arrange one inch apart on
ungreased baking sheet.
Bake for 5 to 7 minutes or until light
golden brown. Cool on wire racks.
Preheat oven to 425
1 cup butter or margarine -- softened (2 sticks)
1/2 cup sugar
1 egg
1 tablespoon vanilla
3 cups martha white all-purpose -- flour, sifted
1/2 teaspoon baking powder
Cream butter and sugar together in mixing bowl until light and fluffy.
Add egg and vanilla; beat well.
Sift flour and baking powder together; blend into creamed mixture.
Cover and refrigerate for 1 hour.
Roll out a small amount of dough to 1/8-inch thickness on lightly
floured board or pastry cloth. Keep remaining dough refrigerated until
ready to use.
Cut into rounds with a 2 1/2-inch cutter; arrange one inch apart on
ungreased baking sheet.
Bake for 5 to 7 minutes or until light
golden brown. Cool on wire racks.
Preheat oven to 400 degrees
6 dozen cookies.
4 cups flour
1 teaspoon soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup butter
2 cups brown sugar
2 eggs
1 teaspoon vanilla
1 cup chopped nuts
Sift flour, soda, cream of tartar and salt together.
Cream butter and sugar until fluffy.
Add dry ingredients, eggs and vanilla. Beat well.
Add nuts.
Shape into rolls; wrap in waxed paper and chill until firm. Slice thin.
Place on ungreased baking sheet and bake 8 to 10 minutes.
6 dozen cookies.
4 cups flour
1 teaspoon soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup butter
2 cups brown sugar
2 eggs
1 teaspoon vanilla
1 cup chopped nuts
Sift flour, soda, cream of tartar and salt together.
Cream butter and sugar until fluffy.
Add dry ingredients, eggs and vanilla. Beat well.
Add nuts.
Shape into rolls; wrap in waxed paper and chill until firm. Slice thin.
Place on ungreased baking sheet and bake 8 to 10 minutes.
Chunky Peanut Butter Chews
Makes 4 dozen (1 1/2") squares
3/4 cup sugar
3/4 cup Karo light corn syrup -- or dark
3/4 cup Skippy Super Chunk peanut butter
6 cups favorite ready-to-eat breakfast cereal
Line 13x9x2 inch baking pan with foil; grease foil.
In 3-quart saucepan stir sugar and corn syrup.
Stirring occasionally, bring to boil over medium heat and boil 1 minute.
Remove from heat.
Stir in peanut butter until smooth.
Add cereal; stir to coat well.
Press evenly into pan; cool.
Remove from pan; cut into squares.
Store in tightly covered container
Makes 4 dozen (1 1/2") squares
3/4 cup sugar
3/4 cup Karo light corn syrup -- or dark
3/4 cup Skippy Super Chunk peanut butter
6 cups favorite ready-to-eat breakfast cereal
Line 13x9x2 inch baking pan with foil; grease foil.
In 3-quart saucepan stir sugar and corn syrup.
Stirring occasionally, bring to boil over medium heat and boil 1 minute.
Remove from heat.
Stir in peanut butter until smooth.
Add cereal; stir to coat well.
Press evenly into pan; cool.
Remove from pan; cut into squares.
Store in tightly covered container
Cinnamon Cookies
PreHeat oven to 375 degrees.
Makes about 3 1/2 dozen cookies.
2 tablespoons sugar
1/2 teaspoon ground cinnamon
2/3 cup packed brown sugar
1/2 cup margarine or butter -- softened
1 Egg
2 teaspoons ground cinnamon
1 teaspoon vanilla
2 1/2 cups Bisquick. baking mix
Mix sugar and 1/2 Tsp. Cinnamon; reserve.
Mix brown sugar, margarine, egg, 2 tsp. Cinnamon and the vanilla.
Stir in baking mix.
Drop dough by rounded teaspoonfuls bout 2" apart onto ungreased cookie
sheet.
Flatten with glass dipped in reserved sugar-cinnamon mixture.
Bake until edges are light brown, 8 to 10 minutes.
PreHeat oven to 375 degrees.
Makes about 3 1/2 dozen cookies.
2 tablespoons sugar
1/2 teaspoon ground cinnamon
2/3 cup packed brown sugar
1/2 cup margarine or butter -- softened
1 Egg
2 teaspoons ground cinnamon
1 teaspoon vanilla
2 1/2 cups Bisquick. baking mix
Mix sugar and 1/2 Tsp. Cinnamon; reserve.
Mix brown sugar, margarine, egg, 2 tsp. Cinnamon and the vanilla.
Stir in baking mix.
Drop dough by rounded teaspoonfuls bout 2" apart onto ungreased cookie
sheet.
Flatten with glass dipped in reserved sugar-cinnamon mixture.
Bake until edges are light brown, 8 to 10 minutes.
Coconut Cream Jumbles
PreHeat Oven 425 degrees
Makes 2 dozen 3 1/2" jumbles
3 cups sifted flour
2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
2 Eggs -- well beaten
1 cup heavy cream
3/4 cup Baker's Coconut -- Premium shred
Sift flour once, measure, add baking powder and salt, and sift again.
Add sugar gradually to eggs.
Add flour alternately with cream, mixing well.
Add coconut. Chill.
Roll 1/4 inch thick on slightly floured board. Dredge with sugar. Cut
with large round cutter.
Bake 13 to 15 minutes.
PreHeat Oven 425 degrees
Makes 2 dozen 3 1/2" jumbles
3 cups sifted flour
2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
2 Eggs -- well beaten
1 cup heavy cream
3/4 cup Baker's Coconut -- Premium shred
Sift flour once, measure, add baking powder and salt, and sift again.
Add sugar gradually to eggs.
Add flour alternately with cream, mixing well.
Add coconut. Chill.
Roll 1/4 inch thick on slightly floured board. Dredge with sugar. Cut
with large round cutter.
Bake 13 to 15 minutes.
Coconut Drop Cookies
PreHeat Oven 300 degrees
About 50 - 1 1/2" cookies
1 cup sugar -- sifted
3 egg whites -- beaten
1 teaspoon vanilla
1 1/4 cups coconut
Sift sugar.
Beat egg whites until stiff; add sugar very slowly, beating constantly.
Fold in vanilla and coconut.
Drop batter from teaspoon onto a well greased and floured cookie sheet.
Bake 30 minutes.
PreHeat Oven 300 degrees
About 50 - 1 1/2" cookies
1 cup sugar -- sifted
3 egg whites -- beaten
1 teaspoon vanilla
1 1/4 cups coconut
Sift sugar.
Beat egg whites until stiff; add sugar very slowly, beating constantly.
Fold in vanilla and coconut.
Drop batter from teaspoon onto a well greased and floured cookie sheet.
Bake 30 minutes.
Cream Cheese Cookies
PreHeat Oven 350 degree
1/2 cup flour
1/2 teaspoon salt
1/2 cup butter
3 ounces cream cheese
3 tablespoons syrup
jam -- any flavor
Cream butter, add cream cheese and mix well.
Add syrup, then flour and salt that have been sifted together.
Chill dough.
Roll 1/2" thick and cut with cookie cutter.
Top with small amount of favorite jam and bake 10 - 12 minutes
PreHeat Oven 350 degree
1/2 cup flour
1/2 teaspoon salt
1/2 cup butter
3 ounces cream cheese
3 tablespoons syrup
jam -- any flavor
Cream butter, add cream cheese and mix well.
Add syrup, then flour and salt that have been sifted together.
Chill dough.
Roll 1/2" thick and cut with cookie cutter.
Top with small amount of favorite jam and bake 10 - 12 minutes
Double Chocolate Refrigerator Cookies
Preheat oven 375 degrees.
2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1 cup butter or margarine -- softened
1 cup sugar
1 cup packed brown sugar
4 ounces semisweet chocolate -- melted
1 egg
1 teaspoon vanilla extract
2 cups semisweet chocolate mini chips
Combine flour, baking powder, salt, soda and cinnamon; set aside.
Cream butter or margarine and sugars.
Beat in melted chocolate, egg and vanilla until light and fluffy.
Stir in flour mixture and chocolate chips just until blended.
Shape into three 8" rolls. If dough is too soft, chill slightly before rolling.
Wrap in waxed paper or plastic wrap and then with aluminum foil.
Chill several hours or overnight.
Cut rolls into 1/4" slices with sharp knife.
Bake on ungreased baking sheet 8 to 10 minutes.
Cool on wire rack.
Note: If rolls are wrapped tightly, they will keep refrigerated for a week to
10 days or frozen for 2 months.
Preheat oven 375 degrees.
2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1 cup butter or margarine -- softened
1 cup sugar
1 cup packed brown sugar
4 ounces semisweet chocolate -- melted
1 egg
1 teaspoon vanilla extract
2 cups semisweet chocolate mini chips
Combine flour, baking powder, salt, soda and cinnamon; set aside.
Cream butter or margarine and sugars.
Beat in melted chocolate, egg and vanilla until light and fluffy.
Stir in flour mixture and chocolate chips just until blended.
Shape into three 8" rolls. If dough is too soft, chill slightly before rolling.
Wrap in waxed paper or plastic wrap and then with aluminum foil.
Chill several hours or overnight.
Cut rolls into 1/4" slices with sharp knife.
Bake on ungreased baking sheet 8 to 10 minutes.
Cool on wire rack.
Note: If rolls are wrapped tightly, they will keep refrigerated for a week to
10 days or frozen for 2 months.
Doubly Delicious Chocolate Cookies
Preheat oven to 375 degrees.
Makes 3 1/2 dozen 2 1/2" cookies.
24 ounces Semi-sweet chocolate morsels
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup butter -- softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 Eggs
1 cup chopped nuts
Melt butter over hot (not boiling) water, add 1 1/2 cups chocolate
morsels; cool to room temperature.
In small bowl, combine flour baking soda and salt; set aside.
In large bowl, combine butter, sugar, brown sugar, and vanilla extract; beat
until creamy.
Add melted morsels and eggs; beat until light and fluffy.
Gradually blend in flour mixture.
Stir in remaining chocolate morsels and nuts.
Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes.
NOTE: For chewy cookies bake 8 minutes; for crisp cookies bake 9 - 10
minutes.
Preheat oven to 375 degrees.
Makes 3 1/2 dozen 2 1/2" cookies.
24 ounces Semi-sweet chocolate morsels
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup butter -- softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 Eggs
1 cup chopped nuts
Melt butter over hot (not boiling) water, add 1 1/2 cups chocolate
morsels; cool to room temperature.
In small bowl, combine flour baking soda and salt; set aside.
In large bowl, combine butter, sugar, brown sugar, and vanilla extract; beat
until creamy.
Add melted morsels and eggs; beat until light and fluffy.
Gradually blend in flour mixture.
Stir in remaining chocolate morsels and nuts.
Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes.
NOTE: For chewy cookies bake 8 minutes; for crisp cookies bake 9 - 10
minutes.
Frying Pan Cookies
2 tablespoons butter
1 cup white sugar
2 Eggs -- beaten
4 teaspoons salt
1 package dates
1 teaspoon vanilla
1/2 cup chopped nuts
2 1/2 cups rice krispies
Flake coconut
Melt butter in frying pan, take off flame.
Add sugar, eggs, salt and dates. Cook over low heat.
Add vanilla, nuts and rice Krispies.
While still warm form small balls and roll in coconut.
2 tablespoons butter
1 cup white sugar
2 Eggs -- beaten
4 teaspoons salt
1 package dates
1 teaspoon vanilla
1/2 cup chopped nuts
2 1/2 cups rice krispies
Flake coconut
Melt butter in frying pan, take off flame.
Add sugar, eggs, salt and dates. Cook over low heat.
Add vanilla, nuts and rice Krispies.
While still warm form small balls and roll in coconut.
Lemon Bar Cookies
PreHeat Oven 350 degrees
2 cups flour
1 cup confectioners sugar
1 Cup oleo
1/2 teaspoon salt
4 Eggs -- well beaten
1 3/4 cups sugar
1/2 cup lemon juice
1/4 teaspoon salt
1 teaspoon baking powder
2 tablespoons flour
1 cup coconut
Mix 2 cups flour, confectioners sugar, oleo, and 1/2 Tsp. salt with
pastry blender.
Pat mixture into a 9 x 13 pan.
Bake for 20 minutes.
Mix eggs, sugar, lemon juice, salt, baking powder, 2 Tbsp. flour and
coconut well.
Pour over crust.
Bake 15 to 20 minutes.
Cut while warm.
PreHeat Oven 350 degrees
2 cups flour
1 cup confectioners sugar
1 Cup oleo
1/2 teaspoon salt
4 Eggs -- well beaten
1 3/4 cups sugar
1/2 cup lemon juice
1/4 teaspoon salt
1 teaspoon baking powder
2 tablespoons flour
1 cup coconut
Mix 2 cups flour, confectioners sugar, oleo, and 1/2 Tsp. salt with
pastry blender.
Pat mixture into a 9 x 13 pan.
Bake for 20 minutes.
Mix eggs, sugar, lemon juice, salt, baking powder, 2 Tbsp. flour and
coconut well.
Pour over crust.
Bake 15 to 20 minutes.
Cut while warm.
Mexican Cheese Cookies
PreHeat Oven 375 degrees.
About 2 dozen.
1/2 cup sugar
1/3 cup margarine
1 cup Monterey jack cheese -- shredded
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg -- beaten
1-Mix sugar and softened margarine; stir in
cheese. Stir in remaining ingredients except egg.
2-Roll dough by Teaspoonful into sticks, about 3 1/2 by 1/2 inch.
Place on lightly greased cookie sheet.
Press sticks lightly to flatten.
Brush with beaten egg.
3-Bake until light brown around edges only, 8-10 minutes.
Immediately remove from sheet and cool on wire racks.
These unique cookies are crisp.
PreHeat Oven 375 degrees.
About 2 dozen.
1/2 cup sugar
1/3 cup margarine
1 cup Monterey jack cheese -- shredded
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg -- beaten
1-Mix sugar and softened margarine; stir in
cheese. Stir in remaining ingredients except egg.
2-Roll dough by Teaspoonful into sticks, about 3 1/2 by 1/2 inch.
Place on lightly greased cookie sheet.
Press sticks lightly to flatten.
Brush with beaten egg.
3-Bake until light brown around edges only, 8-10 minutes.
Immediately remove from sheet and cool on wire racks.
These unique cookies are crisp.
Monster Cookies
PreHeat Oven 350 degrees
Makes 7 dozen
1 cup brown sugar
1 cup sugar
1/2 cup margarine softened
3 Eggs
1 teaspoon vanilla
1 teaspoon Light syrup -- (Karo or pancake)
1 1/2 cups peanut butter
2 teaspoons soda
4 1/2 cups oatmeal
1 cup semisweet chocolate chips
4 ounces M&M -- plain or peanut
Mix ingredients in order given.
Drop by teaspoonful on ungreased cookie sheet.
Bake for 10-12 minutes
PreHeat Oven 350 degrees
Makes 7 dozen
1 cup brown sugar
1 cup sugar
1/2 cup margarine softened
3 Eggs
1 teaspoon vanilla
1 teaspoon Light syrup -- (Karo or pancake)
1 1/2 cups peanut butter
2 teaspoons soda
4 1/2 cups oatmeal
1 cup semisweet chocolate chips
4 ounces M&M -- plain or peanut
Mix ingredients in order given.
Drop by teaspoonful on ungreased cookie sheet.
Bake for 10-12 minutes
Old Fashion Sugar Cookies
PreHeat Oven 350 degrees
4 cups flour
1 1/2 cups sugar
2 teaspoons cream of tartar
1 cup melted shortening
2 Eggs
1 teaspoon soda
1/2 cup sweet milk
Flavoring to taste
Mix all ingredients.
Roll dough and cut with cookie cutter.
Sprinkle top with sugar
Bake 10-12 min.
PreHeat Oven 350 degrees
4 cups flour
1 1/2 cups sugar
2 teaspoons cream of tartar
1 cup melted shortening
2 Eggs
1 teaspoon soda
1/2 cup sweet milk
Flavoring to taste
Mix all ingredients.
Roll dough and cut with cookie cutter.
Sprinkle top with sugar
Bake 10-12 min.
Mrs. Field's Cinnamon Sugar Butter Cookies
Preheat oven 300 degrees
Serving Size: 36
-----topping-----
3 tablespoons sugar
1 tablespoon ground cinnamon
-----cookies-----
2 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar -- pack
1/2 cup sugar
1 cup salted butter -- soft
2 large eggs
2 teaspoons pure vanilla extract
In a small bowl combine sugar and cinnamon for topping. Set aside.
In a medium bowl combine flour, soda and salt. Mix well with a wire whisk and
set aside
In a large bowl blend sugars with an electric mixer set at medium speed.
Add the butter and mix to form a grainy paste.
Scrape sides of bowl, then add eggs and vanilla extract.
Mix at medium speed until light and fluffy.
Add the flour mixture and blend at low speed just until combined.
DO NOT OVER MIX.
Shape dough into 1-inch balls and roll each ball in cinnamon-sugar topping.
Place on ungreased cookie sheets, 2 inches apart.
Bake for 18-20 minutes.
Immediately transfer cookies with a spatula to a cool, flat surface.
Preheat oven 300 degrees
Serving Size: 36
-----topping-----
3 tablespoons sugar
1 tablespoon ground cinnamon
-----cookies-----
2 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar -- pack
1/2 cup sugar
1 cup salted butter -- soft
2 large eggs
2 teaspoons pure vanilla extract
In a small bowl combine sugar and cinnamon for topping. Set aside.
In a medium bowl combine flour, soda and salt. Mix well with a wire whisk and
set aside
In a large bowl blend sugars with an electric mixer set at medium speed.
Add the butter and mix to form a grainy paste.
Scrape sides of bowl, then add eggs and vanilla extract.
Mix at medium speed until light and fluffy.
Add the flour mixture and blend at low speed just until combined.
DO NOT OVER MIX.
Shape dough into 1-inch balls and roll each ball in cinnamon-sugar topping.
Place on ungreased cookie sheets, 2 inches apart.
Bake for 18-20 minutes.
Immediately transfer cookies with a spatula to a cool, flat surface.
Mrs. Field's Cinnamon Sugar Butter Cookies
Preheat oven 300
Serving Size: 36
-----topping-----
3 tablespoons sugar
1 tablespoon ground cinnamon
-----cookies-----
2 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar -- pack
1/2 cup sugar
1 cup salted butter -- soft
2 large eggs
2 teaspoons pure vanilla extract
In a small bowl combine sugar and cinnamon for topping. Set aside.
In a medium bowl combine flour, soda and salt. Mix well with a wire whisk
and set aside
In a large bowl blend sugars with an electric mixer set at medium speed.
Add the butter and mix to form a grainy paste. Scrape sides of bowl, then
add eggs and vanilla extract. Mix at medium speed until light and fluffy.
Add the flour mixture and blend at low speed just until combined.
DO NOT OVERMIX.
Shape dough into 1-inch balls and roll each ball in cinnamon-sugar
topping.
Place on ungreased cookie sheets, 2 inches apart.
Bake for 18-20 minutes.
Immediately
transfer cookies with a spatula to a cool, flat surface.
Preheat oven 300
Serving Size: 36
-----topping-----
3 tablespoons sugar
1 tablespoon ground cinnamon
-----cookies-----
2 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar -- pack
1/2 cup sugar
1 cup salted butter -- soft
2 large eggs
2 teaspoons pure vanilla extract
In a small bowl combine sugar and cinnamon for topping. Set aside.
In a medium bowl combine flour, soda and salt. Mix well with a wire whisk
and set aside
In a large bowl blend sugars with an electric mixer set at medium speed.
Add the butter and mix to form a grainy paste. Scrape sides of bowl, then
add eggs and vanilla extract. Mix at medium speed until light and fluffy.
Add the flour mixture and blend at low speed just until combined.
DO NOT OVERMIX.
Shape dough into 1-inch balls and roll each ball in cinnamon-sugar
topping.
Place on ungreased cookie sheets, 2 inches apart.
Bake for 18-20 minutes.
Immediately
transfer cookies with a spatula to a cool, flat surface.
Mrs. Fields White Chocolate Chip
Heat oven to 325.
Serving Size: 24
2/3 cup butter plus 2 tbs.
1/2 cup sugar
1/2 cup dark brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
3 1/2 ounces macadamia nuts -- chopped
6 ounces white chocolate -- chopped in
Grease cookie sheets.
In large bowl with electric mixer beat butter, sugars, egg and vanilla at
med-high speed until fluffy.
Reduce mixer speed to low, add flour, increase speed gradually and beat
just until blended. Stir in nuts and chocolate.
Drop by heaping tablespoon onto cookie sheets.
Bake about 15 minutes or until edges are slightly brown and tops look dry.
Cool on cookie sheet on wire rack about 5 minutes the remove to rack to
cool completely.
Heat oven to 325.
Serving Size: 24
2/3 cup butter plus 2 tbs.
1/2 cup sugar
1/2 cup dark brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
3 1/2 ounces macadamia nuts -- chopped
6 ounces white chocolate -- chopped in
Grease cookie sheets.
In large bowl with electric mixer beat butter, sugars, egg and vanilla at
med-high speed until fluffy.
Reduce mixer speed to low, add flour, increase speed gradually and beat
just until blended. Stir in nuts and chocolate.
Drop by heaping tablespoon onto cookie sheets.
Bake about 15 minutes or until edges are slightly brown and tops look dry.
Cool on cookie sheet on wire rack about 5 minutes the remove to rack to
cool completely.
Neiman Marcus Chocolate Chip
PreHeat Oven 375
Serving Size: 112
2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
4 cups flour
1 teaspoon salt
2 teaspoons baking powder
24 oz chocolate chips
8 oz hershey bar -- grated
3 cups walnuts -- chopped
5 cups blended oatmeal -- * see note
Cream butter and sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt and baking powder and soda.
Add chocolate and nuts.
Place 2" apart.
Bake for 10 minutes
Roll or Drop
PreHeat Oven 375
Serving Size: 112
2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
4 cups flour
1 teaspoon salt
2 teaspoons baking powder
24 oz chocolate chips
8 oz hershey bar -- grated
3 cups walnuts -- chopped
5 cups blended oatmeal -- * see note
Cream butter and sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt and baking powder and soda.
Add chocolate and nuts.
Place 2" apart.
Bake for 10 minutes
Roll or Drop
No Bake Cocoa Oatmeal Cookies
1 1/2 cups sugar
4 teaspoons cocoa
1/2 cup sweet milk
1 stick butter
1/2 cup peanut butter
1 teaspoon vanilla
1 Pinch salt
3 cups oatmeal
1/2 package miniature marshmallows
Combine sugar, cocoa, milk and butter, cook over low heat 4 to 6 minutes
using a large saucepan. Remove from fire.
Add peanut butter, oatmeal, vanilla and salt, stir well.
Add marshmallows.
Drop on wax paper.
1 1/2 cups sugar
4 teaspoons cocoa
1/2 cup sweet milk
1 stick butter
1/2 cup peanut butter
1 teaspoon vanilla
1 Pinch salt
3 cups oatmeal
1/2 package miniature marshmallows
Combine sugar, cocoa, milk and butter, cook over low heat 4 to 6 minutes
using a large saucepan. Remove from fire.
Add peanut butter, oatmeal, vanilla and salt, stir well.
Add marshmallows.
Drop on wax paper.
Oatmeal Drop Cookies
PreHeat oven 400 degrees
Makes 2 dozen
3/4 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup butter
1/4 cup brown sugar
1 Egg -- well beaten
1 cup raisins -- chopped
1 cup oatmeal
1/3 cup milk
Sift flour once, measure, add baking powder, nutmeg and salt, and sift
together three times.
Cream butter, add sugar gradually, and cream together until light and
fluffy.
Add egg and raisins. Add oatmeal. Add flour, alternately with milk, a
small amount at a time.
Drop by teaspoons on greased baking sheets.
Bake 10 minutes..
PreHeat oven 400 degrees
Makes 2 dozen
3/4 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup butter
1/4 cup brown sugar
1 Egg -- well beaten
1 cup raisins -- chopped
1 cup oatmeal
1/3 cup milk
Sift flour once, measure, add baking powder, nutmeg and salt, and sift
together three times.
Cream butter, add sugar gradually, and cream together until light and
fluffy.
Add egg and raisins. Add oatmeal. Add flour, alternately with milk, a
small amount at a time.
Drop by teaspoons on greased baking sheets.
Bake 10 minutes..
Oatmeal Ice Box Cookies
PreHeat Oven
1 cup shortening
1 cup white sugar
1 cup brown sugar
2 Eggs
1 1/2 cups sifted flour
1 teaspoon soda
1 teaspoon salt
3 cups oatmeal
1 1/2 teaspoons vanilla
Cream shortening and sugar, add eggs and vanilla.
Sift in dry ingredients, add oatmeal.
Shape in roll, wrap in wax paper, and place in ice box for several hours
or overnight.
Slice about 1/4" thick.
Bake in 400 degree oven approximately 10 minute
PreHeat Oven
1 cup shortening
1 cup white sugar
1 cup brown sugar
2 Eggs
1 1/2 cups sifted flour
1 teaspoon soda
1 teaspoon salt
3 cups oatmeal
1 1/2 teaspoons vanilla
Cream shortening and sugar, add eggs and vanilla.
Sift in dry ingredients, add oatmeal.
Shape in roll, wrap in wax paper, and place in ice box for several hours
or overnight.
Slice about 1/4" thick.
Bake in 400 degree oven approximately 10 minute
