Cookies

Oatmeal Cookies

Cream:

1 C. Crisco

1 C. sugar

½ C. brown sugar

Add:

1 beaten egg

Sift:

1 ½ C. flour

1 tsp. baking soda

1 tsp. cinnamon

Add to sugar mix.

Now add:

1 ½ C. oatmeal

¾ C. fine chopped pecans

1 tsp. vanilla

Chill an hour (if possible)

Put spoon size balls on cookie sheet. Butter bottom of glass. Dip in sugar and flatten each piece. Bake 10 minutes at 350º.

Peanut Butter Cookies

1 C. sugar

1 C. brown sugar

1 C. shortening

2 beaten eggs

1 C. creamy peanut butter

1 scant tsp. soda

3 C. flour

Pinch of salt

1 tsp. vanilla

Cream sugars and shortening. Add beaten eggs and peanut butter. Mix well. Add flour into which soda and salt have been added. Mix well. Roll dough into balls. Place on a cookie sheet and flatten each ball with a fork. Bake at 350º until golden brown.

Butch’s Tea Cakes

1 C. shortening

2 C. sugar

2 eggs

4 C. flour

6 T. milk

1 tsp. vanilla

2 tsp. baking powder

Cream shortening and sugar; add eggs and beat well. Add sifted dry ingredients alternately with milk and vanilla; mix thoroughly. Roll on lightly floured board to ¼“ thickness. Cut with floured cookie cutter. Bake on greased cookie sheet in 425º oven for 6 minutes.

Spicy Oatmeal Cookies

¾ C. chopped pecans

½ C. butter

1 ½ C. sugar

½ C. molasses

2 lg. eggs

1 tsp. vanilla

1 ¾ C. flour

1 tsp. salt

1 tsp. baking soda

1 tsp. ground cinnamon

¼ tsp. ground nutmeg

2 C. uncooked regular oatmeal

1 C. raisins

Parchment paper

• Preheat oven to 375º. Bake pecans in a single layer in a shallow pan 8 to 9 minutes or until toasted and fragrant, stirring halfway through. Let cool completely (about 30 minutes)
• Beat butter at medium speed with an electric mixer until cream; gradually add sugar and molasses, beating well. Add eggs and vanilla; beat well.
• Stir together flour and next 4 ingredients. Add to butter mixture; beat at low speed until well blended. Stir in oatmeal, raisins and pecans. (If desired, store dough in an airtight container in refrigerator up to 1 week.
• Drop cookie dough by heaping tablespoons 2 inches apart onto parchment paper-lined or lightly greased baking sheets.
• Bake at 375º for 9 to 10 minutes or until lightly browned. (Bake chilled dough 10 to 11 minutes.) Cool on baking sheets on a wire rack 5 minutes; transfer to wire reacks, and cool completely (about 30 minutes).

Easiest-Ever Chocolate Chip Cookies

½ C. butter, softened

1 2/3 C. firmly packed light brown sugar

2 lg. eggs

1 tsp. vanilla

2 C. self-rising flour

1 (12 oz.) pkg. semisweet chocolate morsels

Parchment paper

• Preheat oven to 350º. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs and vanilla; beat well. Add flour; beat at low speed until well blended. Stir in chocolate morsels. (If desired, store dough in an airtight container in refrigerator up to 1 week.)
• Drop cookie dough by heaping tablespoons 2” apart onto parchment paper-lined or lightly greased baking sheets.
• Bake at 350º for 11 to 12 minutes until lightly browned. (Bake chilled dough 12 to 13 minutes.) Cool on baking sheets on a wire rack 5 minutes; transfer to wire racks, and cool completely (about 30 minutes).