Cookies

Instructions

Mix ingredients and place in 9x13 inch pan. Bake at 375 degrees for 15 to 20 minutes. Last 5 minutes of baking time, remove and sprinkle chocolate chips on top and return to oven. When baking is complete, spread chocolate chips on top.

Instructions

Bring to a boil and boil for 1 minute, stirring constantly. Remove from heat and add oatmeal. Put lid on and let stand 5 minutes. Add vanilla. Drop from tablespoon into pan and let stand until firm.

Instructions

Mix sugar cookie mix according to package directions. Bake on a lightly greased 12" pizza pan. This takes a little longer to bake than cookies.

Slice bananas and soak in pineapple juice. Mix cream cheese with sugar and 1 teaspoon vanilla. Spread on cooled cookie crust.

Place banana slices around outer edge. Next add row of pie filling, then pineapple, oranges and end with strawberries or more pie filling in the center. Refrigerate. Cut into slices like pizza.

Instructions

Crush graham crackers and mix with butter. Press into a 9x9 inch pan. Sprinkle remaining ingredients on top.

Bake at 325 degrees for 30 minutes.

Instructions

Heat oven to 350 degrees. In a large bowl, beat butter and sugars on medium speed until creamy. Add eggs and vanilla. Beat well. Add dry ingredients. Mix well. Add oats and chocolate chips (raisins). Mix well.
Drop onto ungreased cookie sheet. Bake 8-10 minutes. Cool 1 minute on cookie sheet; remove to wire rack.

Yield: 4 dozen

Bar cookies: Bake 30-35 minutes in ungreased 9x13" baking pan.

Instructions

Heat oven to 350 degrees. In a large bowl, beat butter and sugars on medium speed until creamy. Add eggs and vanilla. Beat well. Add dry ingredients, mix well. Add oats and raisins or chocolate chips. Mix well.

Drop onto ungreased cookie sheet. Bake 8-10 minutes. Cool 1 minute on cookie sheet, remove to wire rack.

Bar Cookies: Bake 30-36 minutes in an ungreased 9x13 metal baking pan.

Instructions

Preheat oven to 350 degrees. In a large bowl, cream together shortening, butter, brown sugar, white sugar and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda and salt; stir into creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets. Bake for 15 minutes in the preheated oven, or until just light brown. Don't over bake. Cool and store in an airtight container.

Prep Time: 15 minutes
Cook Time: 15 minutes
Ready in: 30 minutes
Makes 4 dozen

Instructions

Preheat oven to 375 degrees. Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 7-8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10 inch jelly roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars.

Instructions

Melt the butter. Add the sugar and orange juice concentrate, and stir it all up. Let the mixture cool to room temperature. Add the beaten eggs, baking soda, salt and orange zest, stirring after each addition. Add the flour in one-cup increments, mixing thoroughly after each increment. Cover the bowl with plastic wrap and refrigerate the dough at least 2 hours. When you're ready to bake, preheat your over to 350 degrees. Roll the chilled dough into walnut- sized balls. Put 1/3 cup white sugar in a small bowl and roll the balls in it to coat them. Place on a greased cookie sheet. Bake for 10 to 12 minutes at 350 degrees. The dough balls will flatten out. Let the cookies cool for 2 minutes on the cookie sheet, then move to a wire wrap.

Yield: approximately 7 to 8 dozen cookies, depending on cookie size.

Instructions

In a bowl, whisk together the flour, baking powder and salt. Set aside. In a mixer, cream together the butter, brown sugar and sugar until light and fluffy, about 2 minutes. Beat in the peanut butter until combined. Beat in the eggs and vanilla.

Stir in the flour mixture until just combined. Stir in the peanut butter chips. Cover and chill the dough for at least 1 hour.

Preheat the oven to 375 degrees. Line a couple of sheet pans with parchment paper. Form the dough into 1 1/2 inch balls using a 1 ounce cookie scoop and place onto the lined sheet pan 2 inches apart. Bake for 11-14 minutes or until the cookies are just set on the edges and lightly browned. Let them cool for a few minutes then transfer to a wire rack to finish cooling.

**Note: On the "sounds good" list but untried.

Instructions

Cream butter, peanut butter, sugars, egg and vanilla. Stir together dry ingredients. Blend into the creamed mixture. Shape into 1 inch balls. Roll the balls into some granulated sugar. Place 2 inches apart on ungreased baking sheet. Criss cross the tops with for that has been dipped in granulated sugar.

Bake at 375 degrees for 10-12 minutes. Makes 3 dozen. This recipe can easily be doubled.

Instructions

Microwave the butter to melt. Add the sugar, the vanilla extract, and the molasses. Stir until the mixture is thoroughly blended, then add the baking powder, baking soda, and salt. Mix well. Add peanut butter and mix. Pour in beaten eggs and stir until incorporated. Add the flour in one-cup increments, mixing after each addition. Form the dough into walnut-sized balls on a greased cookie sheet. Flatten balls with a fork in a criss- cross pattern. Bake at 375 degrees for 8 to 10 minutes or until the edges are just beginning to turn golden. Cool on the cookie sheet for 2 minutes, then remove to a wire rack to finish cooling.

Yield: 4 to 5 dozen cookies, depending on cookie size.

Instructions

Mix according to order. Bake at 350 degrees for 15 minutes.

**Note: These cookies are very soft and moist.

Instructions

Melt the butter in a large microwave-safe bowl. Add the sugars and let it cool to room temperature. When the mixture is not so hot it'll cook the eggs, add the beaten eggs, baking powder, baking soda, salt and pineapple extract, mixing after each addition. Add the flour, one cup at a time, mixing after each addition. Then add the chopped pineapple, chopped coconut, and oatmeal, mixing them in thoroughly. The resulting dough will be quite stiff. Drop by teaspoon onto a greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes. Cool on the cookie sheet for 2 minutes, then remove them to a wire rack to cool completely.

Yield: approximately 10 dozen, depending on cookie size.

Instructions

Cream shortening. Add sugars and mix well. Add eggs, water and vanilla. Mix all dry ingredients and form into rolls. Store in refrigerator. Slice dough, place slices on cookie sheet and add a teaspoon of filling then put a piece of dough on top.

Filling:
2 cups ground raisins
3/4 cup sugar
1 tablespoon flour
1 cup water
1 teaspoon vanilla

Combine raisins, sugar and flour. Add water and vanilla. When assembling, you need not press the edges of the dough together. Bake at 375 degrees for 12 minutes.