Cream together the butter and sugars, add eggs and beat until well blended add vanilla, salt and baking soda. Gradually add the flour beating constantly all chocolate chips and pecans. Cover cookie sheet with wax paper. Using ice cream scoop, drop cookies onto wax paper. Bake at 325 degrees for

* Butterscotch, Chocolate, Milk Chocolate, Chocolate Fudge, French Vanilla, or Vanilla Flavor. Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips and nuts

Beat sugars, margarine & shortening until light & fluffy. Add yogurt & vanilla. Stir in flour, baking soda, salt & chips. Drop on sheet sprayed with Pam. Bake 375 for 8 -12 min. Cool 1 min on sheet & then remove to racks. Nutrition Info: 3.5 g fat, 0 mg cholesterol, 59 mg sodium. Makes 36 cookie

1. Preheat oven to 350F. Spray large baking sheet with nonstick spray. 2. In a large bowl, with mixer on high, beat margarine, applesauce, brown sugar and apple juice concentrate until light and fluffy (note mixture may appear to be curdled). 3. In a small bowl, combine b

Beat egg, add other ingredients. Mix well. Arrange by spoonfuls on buttered cookie sheets. Bake in moderately slow oven (325 degrees) for 10 minutes. If thicker cookie is desired, increase rolled oats to 2 cups and flour to 1 3/4 cups.

Mix oil, sugars, vanilla and eggs. Add the flours, baking powder, baking soda, oatmeal and Bran Flakes. Mix well. Batter will be sticky. Flour your hands and roll into 1-inch balls (go easy on the flour on your hands or your cookies will come out dry). Bake on ungreased cookie sheet at 350 degre

Mix butter, sugar, water and cocoa together, bring to a boil for 30 seconds. Remove from heat and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden.

Preheat oven to 350 degrees Beat until smooth after each addition. Begin and end with flour mixture. Drop from a teaspoon onto greased baking sheet, leaving a 2" space to allow for spreading. Bake on oven shelf slightly above center for 12 minutes, or until cookies are brown. *npote: You ca

PREHEAT OVEN TO 375F. Sift together flour, soda and salt. Set aside. Beat together butter, peanut butter, brown sugar, sugar, eggs and vanilla until light and fluffy. Add dry ingredients and combine thoroughly. Fold in peanut butter cups, peanuts and chocolate chips. The batter will be stiff. Fo

Combine sugar, milk, butter and cocoa in 1-quart saucepan. Bring to a boil for 2 to 5 minutes, stirring constantly. Remove from heat; fold in rolled oats and peanut butter quickly or mixture will harden. Drop by 1/2 teaspoonfuls onto waxed paper. Let cool. May add nuts or use crunchy peanut butt

Preheat oven to 350 degrees. Cream together butter (or margarine), shortening, and brown sugar. Then mix in remaining ingredients. Drop by spoonfuls on to a cookie sheet. Bake for 7 minutes. Makes 4-5 dozen.

Mix flour with baking soda. Combine sugars, butter, vanilla and pudding mix in large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Then stir in chips and nuts (batter will be stiff). Drop by rounded teaspoons about 2 inches apart onto ungreased baking sheet.

Cream shortening, sugar, egg and vanilla in large mixer bowl until light and fluffy. Combine flour, cocoa, baking soda and salt; add alternately with milk to creamed mixture until ingredients are combined. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 11 t

Beat margarine, sugar and egg until creamy. Combine flour, baking soda, baking powder and cocoa, then add to creamed mixture alternately with milk. Beat well and add vanilla. Chill a short time. Drop by teaspoons onto greased baking sheet. Bake at 350 degrees for 6 to 8 minutes. When cookie

Preheat oven to 400 degrees. Cream margarine; gradually add 1/2 cup sugar, beating at medium speed until light and fluffy. Add amaretto and egg; beat well. Combine flour, coffee granules, 1/2 teaspoon cinnamon and salt; gradually add to creamed mixture, stirring until thorou

Cream above together. 1/2 c. chopped nuts 1/2 c. chopped coconut 1 tsp. vanilla 1 c. cake flour  Add to above. Chill 15 minutes. Shape into crescents and bake at 325 degrees until slightly brown. Roll in powdered sugar.

Blend egg yolks and water together. Divide into containers and add food coloring. Using small clean paintbrushes, paint unbaked cookies. Bakes on a shiny glaze.

1. Make dough as directed for cut cookies. 2. Shape 1 tablespoon of dough into ball for each cookie. 3. Push ice cream stick into center of each ball. 4. Flatten balls with floured glass bottom. 5. Press decorations lightly into dough.

Mix as thin as can be handled. Note: Add only enough flour to allow you to work with the dough. Less flour, sticky dough, should be fine for drop cookies, more flour, heavier rollable dough more suited for cut cookies. Bake in moderate 350 F. oven till done.

Preheat oven to 350F. Combine first 4 ingredients in medium bowl. Mix in Miracle Whip. Shape dough by 2 Tablespoons into balls. Place on ungreased cookie sheet, spacing 2 inches apart. Bake until tester inserted in centers comes out clean, about 12 minutes. (Can be prepared 2 days ahead and stor

Preheat oven to 325 degrees. In a large bowl, beat the sugar, margarine and shortening until light and fluffy. Add the vanilla extract and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in the flour, cocoa and baking powder; mix well. Shape the dough

Servings: 20 Preheat oven 350 degrees. Beat 2 egg whites, add 1/8 tsp. cream of tartar, 3/4 cup sugar and beat stiff. Fold in 1 6 oz pkg chocolate chips. Drop teaspoon on greased cookie sheet. TURN OFF OVEN, put in cookies and leave in oven over night. Do not open door until morning.

Preheat oven to 375 degrees F. Cream butter and sugars; beat in egg and milk. Sift together flour, baking powder, cinnamon and salt. Stir into butter mixture until well-blended. Stir in orange rind, apple and cranberries. drop onto baking sheets. Bake for 12-15 minutes at 375 degrees F.

Combine flour, 1/2 sugar, powder and soda. Add egg, margarine, milk and vanilla; mix well. Drop by teaspoonfuls onto greased cookie sheets, flatten with fork. Sprinkle with sugar.

Take out 2 T. of egg white to wash top of cookies. Mold in hand, do not roll on bake board. Note: No time or temperature given. Assume a 425 F. oven.

Cream sugars, butter, oil and egg. Add the remaining ingredients. Drop by teaspoonful onto an ungreased baking sheet. Bake at 350 degrees for 10 to 12 minutes. Yields: 5 to 7 dozen cookies.

Cream shortening and sugar. Add egg and vanilla. Sift flour with dry ingredients. Blend with creamed mixture. Add oatmeal, coconut and nuts. Drop by teaspoons onto greased cookie sheets. Bake for 10-12 minutes at 350 degrees.

**(1/4 cup sugar and 1 tsp. cinnamon, mixed) In a mixer bowl, cream together sugar and butter. Beat in egg and vanilla. Combine flour, cinnamon, baking powder, lemon peel and salt. Add to butter mixture. Blend well. Cover and refrigerate 2 hours ot until firm. Shape dough into small balls, about

* toasted diced & buttered This is an elegant cookie with a sweet almond flavor. In a large bowl, measure flour, butter or margarine, almond extract, salt and 1/4 cup sugar. With mixer at medium speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula.

Mix prunes, apricots, brown sugar, coconut and almonds. Put about 2 tsps. of this mixture on center of each won ton wrapper. Moisten edges with water . Fold each wrapper in half to form a triangle, pressing edges firmly to seal. Heat about 1-2 inches of oil in a skillet. Fry filled won tons

Heat oven 375. Beat sugars and margarine in large bowl on medium about 3 minutes until fluffy. Beat in vanilla and eggs. Stir in flour, baking soda and salt. Stir in nuts and chocolate. Drop dough by level 1/4 cupfuls about 2" apart onto ungreased cookie sheet. Flatten slightly with fork. Bake 1

1 3/4 cups cake flour 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cloves 1 teaspoon baking powder Salt (opt.) 1/2 cup butter 1 tablespoon Sweet Ten 1 egg 1 cup unsweetened applesauce 1/2 cup raisins

Preheat oven to 400 degrees. In a large bowl, cream butter and sugar with an electric mixer. Beat in eggs and vanilla. Add baking powder and flour one cup at a time, mixing after addition. The dough will be very stiff, blend last flour in by hand. Do not chill dough. Divide dough into 2 balls. (by user)

Cowboy Cookies

Preheat oven to 325 degrees; grease cookie sheets. Mix the shortening, sugars, eggs, and vanilla extract. Add the flour, baking soda, salt and baking powder; mix well. Stir in the oats, then the chocolate chips and nuts. Drop by teaspoonfuls onto the cookie sheets. Bake for

(by user)

Cranberry Cookies

Preheat oven to 375F. Measure flour, baking powder, soda, and salt into a bowl; stir with a fork to mix. Cream butter and sugars in a large bowl until fluffy; beat in egg, milk, and lemon juice. Stir in flour mixture, a little at a time, until well blended; stir in cranberries and walnuts. Drop

(by user)

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