Peanut Butter & Oatmeal Cookies

In a bowl stir, together 1 c. all purpose flour and 1/2 t. baking soda. Set mixture aside.

In a large mixing bowl beat 1/2 c. margarine with electric mixer on medium to high speed about 30 seconds or until softened. Add 1/2 c. peanut butter, 1/3 c. sugar and 1/3 c. packed brown sugar to margarine. Beat until thoroughly combined, scraping sides of bowl occasionally.

Add 2 egg whites and 1/2 t. vanilla. Beat until well combined. Add flour mixture then beat on low speed until combined.

Stir in 1 c. rolled oats. Add chocolate chips, if desired.

Drop dough from a rounded teaspoon 2 inches apart on an ungreased cookie sheet. Bake at 350 for 8-10 minutes or till edges are golden. Remove cookies from cookie sheet and cool on a wire rack.

Makes about 36 cookies.

No Cholesterol

Whole Wheat Chocolate Chip Cookies

Ingredients:
1 1/8 c. whole wheat flour- if you have the pastry flour it works best
1/2 tsp baking soda
1/2 tsp salt
1/2 c. room temperature butter
1/2 c. packed brown sugar
1/2 tsp vanilla
1 egg, room temperature
6 oz. chocolate chips
1/2 c. chopped pecans or walnuts

Method:
Preheat oven to 375* Combine flour, baking soda, and salt in a bowl. In the bowl of a stand mixer, combine butter, brown sugar, and vanilla extract. Using the paddle attachment beat until creamy and fluffy. Beat in egg. Gradually add dry ingredients and mix well. Add chocolate chips and nuts. Drop by spoonfuls onto ungreased cookie sheet. Bake 10 minutes. Remove from baking sheet and let cool on rack. Makes about 20 cookies.

Valentine Cookies

Sugar Cookies

Thoroughly cream:
½ cup shortening
¾ cup granulated sugar
1 tsp vanilla

Add:
1 egg
Beat until light and fluffy.

Add:
4 tsp milk

Sift together:
2 cups sifted flour
1 ½ tsp baking powder
¼ tsp salt

Blend into creamed mixture. Chill. Bake at 375 for 6-8 minutes.

Doubled Recipe:
1 1/3 cup shortening
1 ½ cup sugar
2 tsp vanilla

2 eggs
8 tsp milk

4 cups sifted flour
2 tsp baking powder
½ tsp salt

Butter Cream Frosting

1 ½ cups shortening
4 lbs powdered sugar
1 cup milk
Small dash salt
¼ to ½ cup water
1 capful lemon extract
1 tsp REAL vanilla (use clear for white frosting)

Cream shortening well. Add sugar and some of milk and cream again. Slowly add all liquids, flavoring, and color & whip on high till fluffy. Can double but barely fits in Bosche.

Double Recipe
3 cups shortening
8 lbs powdered sugar
2 cups milk
Dash salt
½ to 1 cup water
2 capfuls of lemon extract
2 tsp REAL vanilla

Submitted by: Debbie

Easy Cake Cookies

Combine:
1 pkg dry white cake mix
½ cup oil
2 TB water
1 tea vanilla
2 eggs or 3 egg whites
½ cup chopped nuts
1 cup chocolate chips

Mix well. Drop on ungreased cookie sheet and bake at 350 for 9-11 minutes. Do not over bake.
* Can add 1 cup cornflakes for a fun crunch. You can add lots of different things to these cookies – for the holidays we leave out the nuts and chocolate chips (sorry mom!) and use white chips, cashews, and slivered almonds (add ½ tsp almond extract if you like it)

Submitted by: Debbie

No-Bake Cookies

2 - 6 oz packages of butterscotch chips
3 TBs of peanut butter
1 cup salted nuts
3 heaping cups of corn flakes (can try crunchy chow mein noodles instead)

Melt butterscotch chips and peanut butter in a sauce pan over very low heat. Pour over corn flakes and nuts. Mix until well coated.

Drop by spoonfuls on wax paper and let set.

Submitted by: Debbie

Quick Candy Cookies

2 cups sugar
½ cup milk
1 cube butter
Boil softly for 1 minute.

Add 6 ounces (about 1 cup) chocolate chips and stir until almost dissolved.

Then add:
½ tsp vanilla
½ cup chopped nuts
3 cups quick oats

Mix quickly and drop out cookies to cool. Sometimes I add a spoon of peanut butter with chocolate chips but you might have to put in a little more oatmeal if you do.

Submitted by: Debbie

Homemade Oreo Cookies

1 Devil’s food cake mix
½ cup vegetable oil
2 eggs

Mix and roll into 1 inch balls place onto ungreased cookie sheet. Bake for 9-10 minutes at 350. Cool and match 2 by size.

½ cube butter
4 oz. softened cream cheese
2 cups powdered sugar
Cream together well

Frost the bottom of a cookie and put 2 bottoms together

Submitted by: Debbie

Gift in a Jar: Brownies & Cookies

Brownie Mix
2 1/4 C. Sugar
2/3 C cocoa powder (clean inside of jar with a paper towel after this layer)
1/2 C. chopped pecans
1 1/4 C. all-purpose flour
1 tsp. baking powder
1 tsp. salt

Layer the ingredients in the order given into a wide-mouth 1-quart canning jar. Pack each layer in place before adding the next ingredient.

Attach the following gift tag with the mixing and baking directions.

Brownies
1 jar Brownie Mix
3/4 C. butter or margarine, softened
4 eggs, slightly beaten
Preheat the oven to 350 degrees F. In a large bowl, cream the butter and eggs. Add the Brownie Mix and stir until the mixture is well blended. Spread batter into a lightly greased or sprayed
9 X 12 inch pan. Bake for 30 to 35 minutes. Cool in pan. Cut into 2-inch squares. Makes 24 bars

Chocolate Chip Cookie Mix
These may be dropped by spoonfuls OR spread into 9 X 12 baking pan
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 C. all-purpose flour
1/4 C. sugar
1/4 C. brown sugar
1 C. chocolate chips
1/2 C. brown sugar
1/4 C. sugar
1 C. all-purpose flour

Layer the ingredients in the order given into a wide-mouth 1-quart canning jar. Pack each layer in place before adding the next ingredient.

Attach the following gift tag with the mixing and baking instructions.

Chocolate Chip Cookies
1 jar Chocolate Chip Cookie
Mix 3/4 C. butter or margarine, softened
2 eggs, slightly beaten
1/2 tsp. vanilla
Preheat the oven to 375 degrees F. In a large bowl, cream the butter, eggs, and vanilla. Add the Chocolate Chip Cookie Mix and stir until the mixture is well blended. Bake for 8-10 minutes. Transfer to wire racks to cool. Makes 3 to 4 dozen cookies

Submitted by: Melinda

Nutty Haystacks

½ c. white sugar
½ c. light corn syrup
½ peanut butter
2 c. Chinese noodles
½ c. salted peanuts

Combine sugar and corn syrup in a sauce. Heat until comes to a full boil. Remove from heat and add peanut butter. Stir until melted. Add noodles and peanuts. Stir until well coated. Drop by spoons onto waxed paper. Let cool.

Submitted by: Anna

The Best Chocolate Chip Cookies Ever

¾ c. Sugar
1 ½ c. Brown Sugar
1 ½ c. Shortening
3 c. Four (plus a little more)
1 ½ t. Salt
1 ½ t. Soda
3 Eggs
1 12 oz pkg chocolate chips

Cream Shortening and sugar together. Mix in the eggs. Mix in the flour, soda, and salt. Add the chocolate chips. Bake at 350º for 8-10 minutes (don’t need to grease pans!).

Submitted by: Maria

Soft Sugar Cookies

1 c. butter or margarine
4 ½ c. flour
1 ½ c. sugar
1 tsp. Soda
2 eggs
1 tsp. Baking powder
1 c. sour cream
1 tsp. Salt
1 tsp. Vanilla

Preheat oven to 375 degrees. Cream butter and sugar, then add eggs, sour cream, and dry ingredients alternately. Roll out to 3/8” thick. Cook 10-13 minutes till light brown around the edges.

Submitted by: Anna

Soft Oatmeal Raisin Cookies

3 eggs
1 ½ c. raisins
1 c. margarine
1 c. brown sugar
1 c. sugar
2 tsp vanilla
2 ½ c. flour
1 tsp. salt
2 tsp baking soda
½ tsp. baking powder
1 tsp. cinnamon
½ tsp cloves
½ tsp nutmeg
2 c. old-fashioned oatmeal

Beat eggs and pour over raisins; let stand one hour. Cream margarine, sugar, vanilla, salt and spices. Add raisins/egg mixture and blend well. Add remaining dry ingredients and oatmeal; mix completely. Make large balls and place at least 2 inches apart on ungreased cookie sheet. Bake at 350ºF for 10-12 minutes. Makes 2 dozen large cookies.

Submitted by: Maria

No Bake Cookies

1 ½ c. sugar
2 TB. Cocoa
½ c. butter
½ tea. Vanilla
½ c. milk
3 c. quick oats
½ c. peanut butter

Mix butter, milk, sugar & cocoa in a saucepan and bring to a boil. Boil 1 minute. Remove from heat and add Vanilla, peanut butter and oats. Stir until well mixed. Drop onto waxed paper to cool.

Submitted by: Anna

Mrs. Fields Cookies

1 c. shortening
1 c. white sugar
1 c. brown sugar
2 eggs
1 t. soda
1 t. baking powder
½ t. salt
1 t. vanilla
2 c. flour
2 ½ c. Oatmeal (quick; blended in blender)

Mix together and place on ungreased cookie sheet. Bake at 350º for 7-8 minutes or until light brown. (when doubling the batch, add ½ c. water)

Submitted by: Maria

Mexican Wedding Cookies

1 c. butter or margarine
¼ tea. Salt
1 c. confectioner’s sugar
2 c. flour
1 tsp. Vanilla
1 c. finely chopped nuts

Blend together butter, confectioner’s sugar. Add vanilla and salt. Stir in flour and nuts until evenly mixed. Divide dough into 5 portions. Chill and slice into 3 inch lengths. Cut in half lengthwise and place cut side down on ungreased baking sheet. Bake at 375 degrees for 12-14 minutes.

Submitted by: Anna

Ginger Crinkles

2/3 c. oil
1 c. sugar
¼ c. molasses
1 egg
2 c. sifted flour
½ tea. Salt
1 tea. Cinnamon
1 tea. Ginger
2 tea. Soda

Mix and drop by spoons (or balls) onto greased cookie sheet. Grease the bottom of a glass, then dip it in sugar and press on top of each cookie. Bake at 350 degrees for 6-7 minutes.

Submitted by: Anna

Cereal Cookies

1 c. white sugar
1 c. white Karo syrup
1 ½ c. peanut butter
4 ½ c. dry cereal

Combine sugar and Karo syrup and cook to a rolling boil. Add peanut butter and cereal. Mix gently. Drop by teaspoons on waxed paper to cool.

Submitted by: Maria