BEST CHOCOLATE CHIP COOKIES

• 1-1/2 c. sifted unbleached all-purpose flour
• 1-1/2 cups old-fashioned rolled oats
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup (2 sticks) butter, softened
• 1/2 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg, beaten lightly
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

Preheat oven 350
Mix together flour, oats, baking soda and cinnamon
Beat together butter, brown sugar & granulated sugar at med speed until light and fluffy
Beat in egg and vanilla
At low speed beat in flour mixture until blended
Fold in chocolate chips
Cover with plastic wrap;
chill for 1 hour
Lightly grease two baking sheets
Shape dough into 1-inch balls
Place cookies,
2" apart,
on prepared baking sheets
Flatten each cookie slightly
Bake cookies until lightly browned around edges,
10-12 minutes
Transfer sheets to wire racks to cool slightly
Transfer cookies to racks to cool completely
Note:
The dough balls can be frozen and baked at a later time

BEER COOKIES

• Cookies made with beer!
•   Ingredients:
•   2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter or margarine
• 1 1/4 cups room temperature beer
• 1/2 cup chopped walnuts

Directions:
 Cream together the butter or margarine and the brown sugar
Cut in flour, baking soda and spice
Blend in beer slowly to form a soft dough
 Drop by teaspoonfuls and top with a walnut piece
 Bake 12-15 minutes at a 350 degree F (175 degrees C) oven until lightly brown
Cool one minute on cookie sheet and remove to wire rack
Makes 2 - 3 dozen
THIS WAS SUBMITTED BY GLENNA HAMM--B.G.OHIO

ROCKY ROAD COOKIES

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon Salt
• 1/2 cup margarine
• 1/4 cup + 1/2 tsp.sugar 1 egg
• 2 tablespoons milk
• 1 1/2 teaspoons vanilla extract
• 1/3 cup chopped walnuts

2 tablespoons miniature marshmallows, chopped Preheat oven to 375 degrees F.
In bowl, mix flour, cocoa, baking soda and Salt.
In another bowl with mixer,
cream margarine, sugar.
Beat in egg, milk and vanilla;
stir in flour mixture,
walnuts and marshmallows.
Drop by rounded teaspoonfuls 2 inches apart onto baking sheets sprayed with non-stick cooking spray.
Bake 10-12 minutes.
Makes 2 1/2 dozen cookies

GINGERSNAPS

• 3/4 cup shortening
• 1 cup sugar
• 1 egg, at room temperature
• 1/4 cup molasses
• 2 cups flour
• 1-1/2 teaspoons ground cloves
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 cup sugar

Preheat oven to 350 degrees.
Sift together dry ingredients;
set aside.
Cream shortening;
add sugar gradually and cream thoroughly.
Add egg and molasses;
beat until smooth.
Add dry ingredients;
stir until thoroughly mixed.
Roll dough into one-inch balls;
roll balls in sugar.
Bake on ungreased cookie sheets 16 minutes.

DOUBLE CHOCOLATE COOKIES

• 8 oz. semi-sweet chocolate squares
• 8 oz. chocolate chips
• 1 cup sugar
• 1/4 cup butter
• 2/3 cup flour
• 2 eggs
• 1/2 tsp. baking powder
• 2 tsp. vanilla
• 1 cup chopped walnuts or pecans
• 1/4 tsp. salt

Melt butter and chocolate squares in a saucepan and set aside.
Combine eggs, sugar and vanilla;
add melted chocolate and butter.
Stir in flour, baking powder and salt followed by chocolate chips and nuts.
Spoon onto a greased baking sheet and bake for 12 - 15 minutes at 325 degrees.

PECAN PUFFS

• 1/2 cup butter, at room temperature
• 2 tablespoons sugar
• 1 teaspoon vanilla
• 1 cup chopped pecans
• 1 cup flour

Preheat oven to 300 degrees.
Grease cookie sheets or line with parchment paper.
Cream butter.
Beat in sugar.
Add vanilla.
Stir in pecans and flour;
mix well.
Roll dough into small balls;
bake 45 minutes.
Roll hot puffs in powdered sugar.

NUT COOKIES

• 1 1/2 cup butter
• 3 cup flour
• 1 1/4 cup finely chopped walnuts
• 1/3 cup granulated sugar
• 1/2 tsp cinnamon
• 1 cup confectioners sugar

With pastry blender or 2 knives,
scissor-fashion,
cut butter into flour.
Add about 1/4 cup water and toss quickly together,
forming a smooth ball of dough.
Form dough;
break off walnut-size pieces.
Roll into balls and place on cookie sheet.
Make large indentation in center of each,
forming little "nests".
Combine nuts, sugar and cinnamon;
fill center of cookies.
Bake 25 to 30 minutes or until light brown at 325F.
Stir together powered sugar and 5 tsp water.
Use to dribble over cookies.
Store,
covered.
Makes 40 to 50 cookies.

OATMEAL BUTTERSCOTCH COOKIES

• 2 cups quick-cooking oats
• 1 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup butter, at room temperature
• 1-1/2 cups brown sugar
• 2 eggs, at room temperature
• 1 teaspoon vanilla
• 12 ounces butterscotch chips
• 1 cup walnuts or pecans

Preheat oven to 350 degrees.
Sift together dry ingredients.
Cream butter and sugar in a large bowl.
Add eggs and vanilla;
beat well.
Add dry ingredients;
stir until blended.
Add nuts and chips;
mix well.
Drop by tablespoonful onto ungreased cookie sheet.
Bake 12 minutes.