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Ingredients

1 C. (2 sticks) margarine or butter, softened
1 1/4 C. firmly packed brown sugar
1/2 C. granulates sugar
2 eggs
2 Tbs. milk
2 tsp. vanilla
1 3/4 C. all purpose flour
1 tsp. baking soda
1/2 tsp. salt (optional)
2 1/2 C. quick or old fashioned oats, uncooked
1 12 oz. pkg. semi-sweet chocolate morsels
1 C. coarsely chopped nuts (optional)

Directions

Heat oven to 375 degrees. Beat margarine, and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and salt; mix well. Stir in oats, chocolate morsels and nuts; mix well. Drop by rounded measuring Tbs. onto ungreased cookie sheet. Bake 9-10 minutes for a chewy cookie or 12-13 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely.

Yield: 5 dozen 2 1/2 inch cookies

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Rate this recipe and see reviews here!

Ingredients

1 C. butter
1 C. granulated sugar
1 egg
3 Tbs. milk
1 tsp. vanilla
3 C. flour
1/4 tsp. salt

Directions

Preheat oven to 350 degrees. In large mixer bowl, cream butter and sugar until light and fluffy. Add egg, milk and vanilla. Mix well. Combine flour and salt; add to butter mixture 1 cup at a time, mixing after each addition. Chill dough for 3-4 hours for easier handling. On a floured surface, roll dough to approximately 1/4-inch thickness. Dip cookie cutter in flour before each use. Bake on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned around edges. Cool cookies on rack. When cool, decorate as desired.

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Ingredients

2 C. butter
24 oz. chocolate chips
4 C. flour
2 C. brown sugar
2 tsp. soda
1 tsp. salt
2 C. sugar
1 8 oz. Hershey Bar, grated
5 C. blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 C. chopped nuts (your choice)

Directions

Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts. Roll into balls, and place 2″ apart on a cookie sheet. Bake for 10 minutes at 375 degrees.

Yield: 112 cookies (recipe may be halved)

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Rate this recipe and see reviews here!

Ingredients

1 C. butter, softened
1 C. vegetable oil
1 C. sugar
1 C. confectioner’s sugar
2 eggs
1 tsp. vanilla extract
1 3.4 oz. pkg. instant lemon pudding mix or instant pudding mix of your choice
4 C. all-purpose flour
1 tsp. cream of tartar
1 tsp. baking soda

Directions

In a large mixing bowl, cream the butter, oil and sugars. Beat in eggs, vanilla and dry pudding mix. Combine the flour, cream of tartar and baking soda; gradually add to creamed mixture. Drop by tablespoonful 2 inches apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350 degrees for 12-15-minutes or until lightly browned. Remove to wire racks.

Yield: 7 dozen

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Ingredients

1 18 1/4 oz. pkg. white cake mix
2 eggs
1/3 C. vegetable oil
1 C. flaked coconut
1/2 C. semisweet chocolate chips
1/4 C. chopped macadamia nuts or almonds

Directions

In a mixing bowl, beat dry cake mix, eggs and oil (batter will be very stiff). Stir in coconut, chips and nuts. Roll into 1 inch balls. Place on lightly greased baking sheets. Bake at 350 degrees for 10 minutes or until a slight indentation remains when lightly touched. Cool for 2 minutes; remove to a wire rack to cool completely.

Yield: 3 dozen cookies

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Rate this recipe and see reviews here!

Ingredients

2 C. raisins
1 C. boiling water
1 tsp. baking soda
2 C. granulated sugar
1 C. shortening
3 eggs
1 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1 tsp. vanilla extract
4 C. all purpose flour

Directions

Boil raisins in boiling water for 5 minutes. Cool and add soda. Cream sugar, shortening, eggs, salt and spices. Blend in raisin mixture and add vanilla. Sift flour with baking powder and add to mixture; blend well. Drop by heaping tablespoonful onto baking sheet and bake at 375 degrees for 12-15 minutes.

Note: Nuts may be added if desired. This dough keeps well chilled.

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Ingredients

1/2 C. (1 stick) butter, softened
3/4 C. sugar
1 egg
1 tsp. vanilla extract
1 C. flour
1 tsp. baking powder
2 C. Fruity Rice cereal

Directions

Preheat oven to 350 degrees. Lightly grease cookie sheet. Beat margarine and sugar until smooth. Add egg and vanilla; beat until creamy. Combine flour and baking powder. Add to margarine mixture; mix well. Stir in cereal. Drop by level tablespoons, 2 inches apart, onto prepared cookie sheet. Bake 11-14 minutes or until lightly browned on bottom. Let stand 1 minute before removing to racks to cool.

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Rate this recipe and see reviews here!

Ingredients

5 1/2 C. Flour
1 C. Sugar
1 C. Real Butter
3 Eggs
1 Tbs. Soda
1 C. Molasses
3 Tsp. Cinnamon
1 1/2 tsp. Cloves
1 tsp. Nutmeg
1 C. Sour Cream

Icing:
Powdered Sugar
Milk

Directions

Mix all ingredients and let set over night. Roll into a soft dough. Roll out and make cookies. Set oven at 375 degrees and bake for 8-10 minutes.

Icing: Mix together ingredients to make icing, not runny.

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Rate this recipe and see reviews here!

Ingredients

1 stick margarine
2 C. sugar
3 Tbs. cocoa
1/2 C. milk
2 tsp. vanilla
1/2 C. peanut butter
3 C. oatmeal

Directions

Boil margarine, sugar, cocoa, and milk for 1 minute. Remove from heat and add 2 tsp. vanilla, and 1/2 C. peanut butter. Mix until smooth and add 3 C. oatmeal (uncooked). Mix and drop by teaspoonfuls on buttered wax paper. Let cool until hardened.

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Rate this recipe and see reviews here!

Ingredients

1 1/2 C. healthy butter such as Smart Balance
1 C. Splenda
3 eggs
1 15 oz. can pumpkin
1 Tbs. ground cinnamon
1/2 tsp. ground nutmeg
1 1/2 tsp. vanilla extract
3 C. all-purpose flour
1 1/2 tsp. baking powder
Craisins and toasted pecan pieces

Directions

Grease cookie sheets and preheat oven to 350 degrees. Mix butter and Splenda with mixer until well mixed. Add eggs, pumpkin, spices,  vanilla. Sift dry ingredients together gradually add to pumpkin mixture, mixing by hand. Mix in Craisins and pecans. Drop onto cookie sheets  bake 10-15 minutes or until slightly browned.

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