CHOCOLATE CHIP COOKIES

Ingredients:

3 cups of all purpose flour
1 tsp baking soda
1 tsp salt
1 cup ( 2 sticks) butter softened
1 cup granulated sugar
1 cup firmly packed brown sugar
1 1/2 tsp vanilla extract
2 large eggs
2 cups ( 12 oz package) chocolate chips
1 cup chopped nuts

Directions:

Combine; flour, baking soda and salt in a bowl and set aside. Beat; butter, granulated sugar, brown sugar, vanilla extract and eggs in large bowl until creamy. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Chill for 2 hours. Drop by rounded tablespoons onto ungreased baking sheet. Bake for 9-12 minutes or until golden brown at 375 degrees.

OATMEAL RAISIN COOKIES

Ingredients:

1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 tsp salt
1 tsp soda
1 tsp cinnamon
1/2 tsp nutmeg
3 cups quick oats
1 cup of raisins

Directions:

Cream shortening and sugars. Mix in eggs and vanilla. Sift dry ingredients in separate bowl. Stir dry ingredients into creamed mixture. Stir in oats. Stir in raisins. Roll into balls and place on greased cookie sheet. Bake at 350 degrees for 10 - 12 minutes. Or make refrigerator cookies by forming dough into rolls 1 1/2 inches in diameter. Chill thoroughly. just before baking, slice 1/4 inch thick and place on greased baking sheet. Yields 6 dozen

PEANUT BUTTER COOKIES

Ingredients:

3/4 cup shortening
1 1/4 cup peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 well beaten eggs
2 tsp. vanilla
2 1/2 cups flour
1/2 tsp. salt
1 tsp. baking powder
1 1/2 tsp. soda

Directions:

Thoroughly cream shortening, peanut butter and sugars. Add well beaten eggs and vanilla; beat well. Add sifted dry ingredients and mix thoroughly. Chill for 2 hours. Form into balls and place on cookie sheet and flatten with fork, criss-crossing fork to leave checker pattern on cookie dough. Bake in moderate oven (375 degrees) for 10 - 15 minutes. Makes 3 - 4 dozen.

MACADAMIA CHOCLATE CHUNK COOKIES

Ingredients:

1 cup firmly packed brown sugar
3/4 cup granulated sugar
1 cup (2 sticks) butter softened
2 teaspoons vanilla
2 eggs
2 1/2 cups all purpose flour, divided
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 package (8 ounces) semisweet baking chocolate cut into small chunks
1 jar (3 1/2 ounces) macadamia nuts chopped

Directions:

1) Place brown sugar, granulated sugar, butter, vanilla and eggs in bowl of electric mixer. turn to low and mix about 30 seconds. Stop and scrape bowl. Turn to medium-low and beat about 1 minute. Stop and scrape bowl.

2) Add 1 cup flour, cocoa powder, baking powder and salt. Turn to low and mix about 30 seconds. Gradually add remaining 1 1/2 cups flour and mix 30 seconds longer. Increase speed to medium-low and mix about 30 seconds. Reduce speed to low and add chocolate chunks and nuts, mixing just until blended.

3) Drop by rounded teaspoons onto greased baking sheet about 2 inches apart. Bake at 325 degrees for 12 to 13 minutes or until edges are set. Do not over bake. Cool on baking sheet about 1 minute. Remove to wire rack and cool completely.

SNICKERDOODLES

Ingredients:

2 1/2 cups all-purpose flour

2 teaspoons cream of tarter

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter

1 1/2 cups granulated sugar

1/2 teaspoon vanilla

2 large eggs

Coating Ingredients:

1/4 cup granulated sugar

1 1/2 tablespoons ground cinnamon

Directions:

Mix dough: Sift flour, cream of tarter, baking soda and salt together then set aside.

In a large bowl, using a handheld mixer on medium speed, beat the butter, sugar and vanilla together until light and fluffy, 3 - 4 minutes. (Or, use a stand mixer fitted with the paddle attachment). Reduce speed to low. Add the eggs one at a time, beating well after each addition.

Add the flour mixture in three parts, just mixing until it disappears. Wrap with plastic wrap and chill dough for at least 30 minutes or up to 3 days.

Make Coating: In a small bowl, mix the sugar and cinnamon together.

Bake Cookies: Shape cookie dough into round balls. Roll in sugar-cinnamon mixture and place 2 inches apart on baking sheet..

Bake for 8 to 10 minutes at 400 degrees, until cookies have puffed a little and the tops look set.

SUGAR MACROONS

1 Pkg of Betty Crocker Sugar Cookie mix
1 cup Shredded Coconut
1/2 cup Macadamia nuts

Mix the cookie mix according to the instructions on the cookie package. Mix in the Coconut and macadamia nuts. Cook at 350 degrees on ungreased cookie sheet for 10-13 minutes.

GRANDPA'S COOKIES

Ingredients:

2 cups butter, softened

4 cups packed brown sugar
4 large eggs
1/2 cup water
2 tsp vanilla
7 cups flour
1 tablespoon cream of tarter
1 tablespoon baking soda
2 - 11 oz bags of white chocolate chips

Instructions:

1. In large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, water and vanilla. combine the remaining ingredients gradually adding to creamed mixture and mix well.

2. Shape into three rolls; wrap with plastic wrap. Chill 4 hours or overnight.

3. Cut rolls into 1/4 in. slices; place 2 in. apart on greased baking sheet. Bake at 375 degrees for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

WYOMING COWBOY COOKIES

Ingredients:

1 cup sweetened shredded coconut

3/4 cup chopped pecans

1 cup butter, softened

1-1/2 cups packed brown sugar

1/2 cup sugar

2 large eggs

1-1/2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups old-fashioned oats

2 cups (12 ounces) chocolate chips

Directions:

1. Place coconut and pecans on a 15x10x1-inch baking pan. Bake at 350 degrees for 6 to 8 minutes or until toasted, stirring every 2 minutes. Set aside to cool.

2. In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat well. Combine the flour, baking soda and salt. Add to creamed mixture; beat well. Stir in the oats, chocolate chips and toasted coconut and pecans.

3. Drop by rounded teaspoonfuls onto greased baking sheet. Bake at 350 degrees for about 12 minutes or until browned. Remove to wire rack to cool. Yield: 6 dozen.

Pecan Chocolate Chip Cookies

Ingredients:

3/4 cup (1-1/2 sticks) butter

1-1/4 cups firmly packed light brown sugar

1 tablespoon milk

1 tablespoon vanilla

1 egg

1 3/4 cups all-purpose flour

1 teaspoon salt

3/4 teaspoon baking soda

1 cup semi-sweet chocolate chips

1 cup coarsely chopped pecans

Directions:

1. Heat oven to 375 degrees.

2. Combine butter, light brown sugar, milk, and vanilla in a large bowel. Beat at medium speed until well blended. Beat egg into creamed mixture.

3. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.

4. Drop rounded tablespoonfuls of dough three inches apart onto ungreased cookie sheet.

5. Bake one baking sheet at a time at 375 degrees for 8-10 minutes for chewy cookies (cookies will appear moist-do_not over bake) or 11-12 minutes for crisp cookies. Cool __two minutes on baking sheet.

Makes about 3 dozen.