Ultimate Chocolate Chip Cookie

½ c. Unsalted Butter                             1 ¼ c. Oatmeal, blended to powder
½ c. Margarine                                     1 tsp. Baking Powder
1 c. Sugar                                             1 tsp. Baking Soda
1 c. Brown Sugar                                   ½ tsp. Salt
2 Eggs                                                  1 ¼ c. Chocolate Chips
1 tsp. Vanilla                                         4 oz. Hershey bar, grated
2 ½ c. Flour                                          1 c. toasted, slivered Almonds (optional)
Cream together butters and sugars, just until blended. Blend in eggs and vanilla just until combined. Sift together flour, oat flour, baking powder, baking soda, and salt and add to butter mixture. Add chocolate chips, Hershey bar and nuts (if using) and mix just until combined.-The secret to a chewy cookie is not over-creaming or over-mixing the ingredients.

Scoop cookies onto baking sheets; bake at 375 degrees for 11 ½-12 minutes (you want to remove the cookies from the oven when they are still slightly under-cooked. Let rest on cookie sheet 1 minute before removing.  Makes approximately 44 cookies.

Granny Cookies

Cream: 1 c. Shortening             1 c. Sugar
Add 2 eggs and blend.

Add: 1 c. Buttermilk                  1 tsp. vanilla
Alternating with: 5 c. Flour        1 ½ tsp. Salt     
1 tsp. Soda         2 tsp. Baking Powder

Roll out on a floured surface to ½” thick and cut into shapes. Bake at 350 degrees 10-12 minutes. Cool cookies completely; top with frosting.

¼ c. Margarine ½ c. Shortening            3 c. Powdered Sugar    ½ tsp. Vanilla
Dash Salt (to cut the sugar)       2-4 Tbsp. milk              desired food color

Beat together margarine, shortening, sugar, vanilla and salt. Slowly add milk until spreading consistency; add food color to reach desired color.

Peanut Butter Kiss Cookies

1 c. Shortening             4 Tbsp. + 1 tsp. Milk
1 c. Sugar                                 2 tsp. Vanilla
1 c. Brown Sugar                     3 ½ c. Flour
1 c. Peanut Butter                     2 tsp. Baking Soda
2 Eggs                                      1 tsp. Salt
48 Chocolate Kisses-wrappers removed

Cream shortening, sugars and peanut butter. Add eggs, milk and vanilla and mix. Add flour, baking soda and salt and mix well. Roll mixture into balls and roll balls into granulated sugar. Place on baking sheets and bake at 375 degrees 10-12 minutes. Remove from oven and immediately top with a kiss.

Ginger Snaps

¾ c. Shortening                        2 c. Flour
1 c. Sugar                                 1 tsp. Cinnamon
2 Tbsp. Corn Syrup                  1 tsp. Ginger
2 Tbsp. Molasses                     2 tsp. Baking Soda
1 Egg                                      

Beat all ingredients together until combined. Roll dough into small balls and roll in granulated sugar. Place on baking sheet and bake at 350 degrees 10 minutes.

Wedding Cookies

Cream: 1 c. Butter                    6 Tbsp. Powdered Sugar
Mix in until combined: 2 c. Flour                       2 Tbsp. Vanilla

Roll into balls. Bake at 350 degrees 15-20 minutes or until golden. While cookies are hot, put additional powdered sugar into a brown lunch sack. Put a few cookies in the bag at a time and shake to coat with sugar.

No-Bake Cookies

Combine in saucepan over med heat:
½ c. Milk                                 1 ¾ c. Sugar
½ c. Cocoa
Boil 1 minute.
Add and stir to combine: 3 c. Oats                    ½ c. Peanut Butter        1 tsp. Vanilla

Drop by spoonfuls onto wax paper and allow to cool.

Chocolate Peppermint Cookies

Whisk together: 1 ½ c. Flour                 ½ c. Cocoa
½ tsp. Baking Soda                              ½ tsp. Salt

Melt in a bowl over hot water: 2 oz. Milk Chocolate                  ½ c. Butter
Add: 1 ½ c. Sugar                    1 tsp. Vanilla                3 Eggs

45 Peppermints, crushed

Beat flour mixture into chocolate mixture. Stir in 1/3 of candies. Refrigerate dough till firm. Scoop cookie dough into mounds; roll tops in additional crushed candy. Bake at 325 degrees 15 minutes on parchment paper-lined baking sheets.

Molten Chocolate Cookies

2 c. (12 oz) Guittard Semisweet Chips              3 Tbsp. Butter
2 Eggs                                      ½ c. Sugar
½ tsp. Salt                                1 tsp. Vanilla
1 c. Flour                                 ½ tsp. Baking Powder

Melt chocolate chips and butter. In a bowl beat eggs, sugar & vanilla 2-3 minutes. Mix in chocolate; add flour and baking powder, stir to combine. Cover with saran and refrigerate 15-30 minutes. Bake at 375 degrees 12 minutes. Serve warm.

Coconut Wheaties Cookies
1 c. Shortening             1 c. Sugar         1 c. Brown Sugar
2 Eggs                                      2 c. Flour         ½ tsp. Baking Powder
½ tsp. Baking Soda                  ½ tsp. Salt        1 tsp. Vanilla
2 c. Oats                                  2 c. Wheaties   1 c. Coconut
Cream together shortening and sugars; beat in eggs. Add remaining ingredients and stir to combine. (If necessary add a little milk to make dough stick together.) Roll into balls, place on baking sheets and press flat with a cup dipped in sugar. Bake at 350 degrees 8-8 ½ min. Cookies will not look done, but do not cook longer or they will be crunchy, these are a chewy cookie. Note: Add a few butterscotch chips as an option.
         Soft Banana Cookies
1/3 c. Butter (softened) 1 c. Sugar                                 2 Eggs
2 ¼ c. Flour                             2 tsp. Baking Powder               ½ tsp. Salt       
½ tsp. Vanilla                           1 c. mashed Bananas

Cream butter and sugar; add eggs and vanilla and mix well. Add remaining ingredients and mix. Bake at 350 degrees 15 minutes.


1 c. Shortening                         2 tsp. Cream of Tartar
1 ½ c. Sugar                                         1 tsp. Baking Soda
2 Eggs                                                  ¼ tsp. Salt
2 ¾ c. Flour

Cream shortening and sugar; add eggs and combine. Add remaining ingredients and stir to combine. Roll dough into small balls and roll in 2 tablespoons sugar & 2 teaspoons cinnamon (combined). Bake at 400 degrees 8-10 minutes.

Peanut Butter Fingers

1 c. Margarine                                      1 c. Brown Sugar
1 c. Peanut Butter                                 2 c. Flour
2/3 c. Sugar                                          2 Eggs
1 tsp. Baking Soda                               2 c. Oatmeal

Cream margarine, peanut butter and sugars; add eggs and combine. Add remaining ingredients and combine. Spread in a jelly roll pan that has been lightly sprayed with cooking spray. Bake at 350 degrees 10-12 minutes. While still warm, spread a thin layer of additional peanut butter over top of bars. Let cool completely, then top with chocolate frosting (Beat together: 4 oz. melted chocolate, 2 T. shortening, 3 c. powdered sugar, 1 tsp. vanilla, milk-until spreading consistency)

Lemon Bars

2 c. Flour          2 c. Margarine             ½ c. Powdered Sugar

Combine above ingredients and press into a 9x13 pan. Bake at 350 degrees 15 minutes.

Combine: 4 beaten Eggs           6 Tbsp. Lemon Juice                2 c. Sugar
Fold in: 4 Tbsp. Flour               ½ tsp. Baking Powder