Oatmeal Scotchies

1 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
1 tsp. vanilla extract
3 cups oats, uncooked (Quick or Old Fashioned)
1-12oz pkg.(2 cups) Nestle Toll House Butterscotch Flavored Morsels

Preheat oven to 375 degrees. In a small bowl, combine flour, baking soda, salt, and cinnamon; set aside. In a large bowl, combine butter, sugar, brown sugar, eggs and vanilla extract; beat until creamy. Gradually add flour mixture. Stir in oats and Nestle Toll House Morsels. Drop by level measuring tablespoonfuls onto ungreased cookie sheets. Bake at 375 for 7-8 minutes for chewier cookies or 9-10 minutes for crisper cookies.

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Chocolate Oatmeal Cookies

1-1/2 cups sugar
3 tbl. cocoa
1/2 cup margarine
1/2 cup milk
3 cups oatmeal, uncooked
1/2 cup peanut butter
1 tsp. vanilla
1/2 cup chopped pecans

Boil sugar, cocoa, margarine and milk for 3 minutes over medium heat. Remove from the heat; add remaining ingredients. Drop from a teaspoon onto waxed paper.

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Melting Moments

1 cup all-purpose flour
3/4 cup cornstarch
1 cup butter
1/3 cup powdered sugar
1 tsp. vanilla extract

Icing:
1 cup powdered sugar
1 tbl. melted butter
1 tsp. vanilla extract
1 to 2 tbl. milk
Preheat oven to 350*

In a small bowl combine flour and cornstarch; set aside.
Cream 1 cup butter, 1/3 cup powdered sugar and vanilla. Stir in flour/cornstarch mixture.
Drop by tablespoonfuls onto lightly greased baking sheets. Bake for 12 to 14 minutes. Watch carefully! Transfer to wire racks.

While cookies are baking, combine 1 cup powdered sugar, melted butter, and 1 teaspoon vanilla. Add enough milk for spreading consistency. Spread on warm cookies.

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Snickerdoodles

3-3/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/2 tsp. salt
1 cup butter
2 cups white sugar
2 eggs
1/4 cup milk
1 tbl. vanilla extract
1 tsp. almond extract
3 tbl. white sugar
1 tsp. ground cinnamon
2 tsp. brown sugar

Sift together the flour, baking soda, cream of tartar and salt, set aside. In a medium bowl, cream together the butter and sugar. Stir in the eggs, milk, vanilla and almond extracts. Gradually stir in the dry ingredients until fully incorporated. Cover bowl and chill for 1 to 2 hours.
Preheat oven to 375*. Grease cookie sheets.
In a shallow bowl or saucer, stir together the remaining brown sugar, white sugar and cinnamon. Roll the chilled dough into 1 inch balls, then roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheets.
Bake for about 8 minutes in the preheated oven, until cookies begin to brown at the edges. Remove from baking sheets to cool on wire racks.

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Cake Mix Cookies

Any kind of cake mix
2 tbl. water
2 eggs
1/2 cup oil
1 tsp. extract
1/2 cup pecans/walnuts

Makes 4 dozen, depending on size of cookie.

Drop batter into bowl of confectioners sugar (about a tsp of batter per cookie, depending on size of cookie you want). Roll in sugar until it is in approximate shape of a ball. Cook at 350 degrees for 8-10 minutes.

Devils Food Cake is good with a small amount of almond extract. Yellow Cake Mix goes well with vanilla or lemon extract. Possibly White Cake Mix with almond extract.

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Peanut Butter Cookies I

1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup shortening or margarine, softened
1/2 cup peanut butter
2 tbl. milk
1 tsp. vanilla
1 egg
1-3/4 cup flour
1 tsp. soda
1/2 tsp. salt

Preheat oven to 375*.
In a large bowl combine the first 7 ingredients; blend well. Stir in the remaining ingredients, blend well. Shape into 1 inch balls. Place 2 inches apart on an ungreased cookie sheet.
Flatten in a crisscross pattern with a fork dipped in sugar.
Bake for 10-12 minutes or until golden brown.

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Oatmeal Raisin Cookies

1 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 tsp. vanilla
1-1/2 cups flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. cinnamon
3 cups oats
1-1/2 cups raisins

Mix the flour, baking soda salt, and cinnamon in a bowl, set aside. In a large bowl, mix shortening, sugars, eggs, and vanilla. Add the flour mixture, mix well, add the oatmeal and then the raisins.
Bake at 350° for 10 to 12 minutes

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Cinnamon Bun Cookies

1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup light brown sugar
1/2 cup white sugar
2 eggs
1 tbl. vanilla extract
1 tbl. ground cinnamon
3 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt

FILLING:
1/2 cup brown sugar
1/4 cup butter
2 tsp. ground cinnamon

In a large bowl, cream together the 1/2 cup butter, shortening, light brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the 1 tablespoon cinnamon, flour, baking powder and salt; stir into the creamed mixture. Cover and refrigerate dough for at least 1-1/2 hours.
Preheat the oven to 375 degrees F (190 degrees C).

In a small microwave safe dish, heat the 1/2 cup brown sugar, 1/4 cup of butter and 2 teaspoons cinnamon in the microwave. Stir frequently until butter is melted and the mixture is well blended.

On a lightly floured surface, or plastic wrap, roll out each half of the dough to a 12x6 inch rectangle. Spread 1/3 of the filling mixture over each rectangle. Roll each one lengthwise into a log. Cut into 1 inch segments. Place ccokies about 3 inch apart, cut side down.
Bake for 8 to 10 minutes in the preheated oven. Remove with a spatula.

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M&M Cookies

2-1/4 cups all-purpose flour
1/2 tsp. baking soda
1 tsp. salt
1 cup shortening
1 cup packed light brown sugar
1/2 cup sugar
2 large eggs
2 tsp. vanilla extract
1 1/2 cups M&M candies

Preheat oven to 375*.
In a medium bowl combine flour, soda and salt, mixing well; set aside.
In a large mixing bowl, cream shortening and sugars together with electric mixer; add eggs and vanilla and beat at medium speed until light and fluffy. Stir in flour mixture and candies until just combined. Do not over-mix.
Drop by rounded tablespoonfuls onto ungreased baking sheets, about 2-inches apart. Bake for 10 to 12 minutes or until edges just begin to turn golden brown. Do not over-bake! Transfer cookies to a wire rack to cool.
Makes about 3 dozen cookies.

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Cake Mix Cream Cheese Cookies

1/4 cup butter or margarine, softened
1 pkg. (8 oz. ) cream cheese, softened
1 egg yolk
1/4 tsp. vanilla
1 pkg. yellow cake mix

Cream butter and cream cheese. Blend in egg yolk and vanilla. Add dry cake mix 1/3 at a time, mixing well after each addition. If mixer is used, add last third of cake mix by hand. Cover and chill for 1 hour,
Preheat oven to 375*. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake for 8-12 minutes, or until light golden brown.

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