Category: Cookies

Ingredients:

1/2zcup buUer or margarine
J cup brown sugar
J egg
J tsp. vanilla
2 (one-oz.) squares chocolate
melted and cooled
2 cups sifted flour
‘Ii tsp. soda
1/2 cup dairy sour cream
1/4 cup chopped walnuts or
pecans

Instructions:

Cream butter and sugar until fluffy; beat in egg and vanilla. Srir in chocolate. Sift together dry ingredients; add to chocolate mixture aJter-nateJy with sour cream. Mix well; stir in nuts. Drop from teaspoo r apart, on greased cookie sheet. Bake in 350° oven until done. Frost

Notes:

Servings Yield:

Ingredients:

‘I.? of IS oz. c.
an sweetened condensed milk
I (6-oz.) package semi-sw t c. hocolatc pieces
1/-4tsp. salt
1 tsp. vanilla
l roll choc-olate chip cookie dough
“‘
0 un°Oreased
9 X
9”
“‘ – n. ozen.

Instructions:

In pan, over low heat, stir tog ther milk, chips and salt R. f pan. spread heat, add vanilla. Pat:?/. l of dough ov r botto, n1 f… emo, e rom Bake in 3500 oven for J0-35 minutes 1a k s -, u dremauung dough.

Notes:

Servings Yield:

Ingredients:

1/2 cup butter (no substitutes)
1 cup sugar, granulated
1 egg
1 tsp. vanilla extract
2-1/2 cups flour, all-purpose
1⁄2 tsp. soda, baking
1/2 tsp. salt
1/2 cup buttermilk
Frosting for Buttermilk Cookies
Tbsp. butter (no substitutes), softened
/2 cups powdered sugar
1/2 cup milk
1 tsp. vanilla
1/1 cup walnuts, finely chopped (optional)

Instructions:

In mixing bowl cream butter and sugar until light and fluffy. Beat in eggand vanilla. Combine flour, baking soda and salt; add to thecreamed mixture alternately with buttermilk and mix well. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to cooJ. Combine butter, sugar, milk and vanilla in mixing bowl; beat until smooth. Frost cookies; sprinkle with walnuts (orother nuts orsprinkles) if desired.

Notes:

Servings Yield:

Ingredients:

1 I package caramels
7 Tbsp. cream
1 tsp. water
1 Tbsp. chopped pecans
111? cup flour
J/,. cup brown sugar
Jh t p. soda
111?cup oatmeal
1 cup oleo
11?tsp. salt

Instructions:

Melt together fi t 3ingredients and mix in pecan. Thoroughly combine all ingredients and pack 3/4- of mixture into cake pan 9 X 13 and bake 10 minutes. Pour caramel mixture on and add rest of dough. Bake 20 minutes at 350°.

Notes:

Servings Yield:

Ingredients:

2 cups flour
2 cups oats
1/2 cup packed brown sugar
1/2 cup butter
1 Tbsp. baking soda
1/2 Tbsp. salt
2 cups chocolate chips
1 cup chopped pecans
4 to S Tbsp. flour
1/2 cups caramel topping

Instructions:

Preheat oven to 350°. Grease 2 X 13″ pan. Combine flour, oatmeal, sugar, baking soda and salt Cut in butter until crumbly. Press half of the crumb mixture into the pan; reserving the rest for later. Bake I0 to 15 minutes. Remove from oven and sprinkle with chocolate chips and pecans. Mix the flour with the caramel topping and drizzle over the chocolate chips and pecan layer. Top with reserved crumb mixture and bake J5 to 20 minutes or until lightly browned. Cool I to 2 hours before cutting. Store in refrigerator in an airtight container.

Notes:

Servings Yield:

Ingredients:

1/2 cups all-purpose flour
divided
2 cups quick-cooking oats
1/2 cups packed brown sugar
1 tsp. baking soda
1/2?tsp. salt
1/2 cups butter or margarine
cold
2 cups (12 oz.) semi-sweet chocolate chips
1 cup chopped pecans
1 (12-oz.) jar caramel ice cream topping
404 IU698–08

Instructions:

In bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter till crumbly. Set half aside for topping. Press the remaining crumb mixture into a greased 13 x 9 x 2″ baking pan. Bake at 350° for 15 minutes. Sprinkle with the chocolate chips and pecans. Whisk caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on wire rack for 2 hours before cutting. Yields about 41⁄2 dozen.

Notes:

Tbsp. has also been one of my most requested cookie recipes. They are rich and gooey and are very popular at school functions, box lunches, family cookouts, and picnics. They can be eaten alone or served at more intimate times with a scoop of vanilla ice cream.

Servings Yield:

served crumb mixture

Ingredients:

8 oz. cream cheese
1/2 cup margarine
1/2 cup packed brown sugar;., cup granulated sugar
1 egg
1 tsp. vanilla
1 cup oats
1/3 cup flour
1/1 tsp. baking powder
1/2 tsp. salt
I (6-oz.) package chocolate chips
1/2 cup chopped nuts

Instructions:

Combine cream cheese, margarine, 7 sugars. Blend in egg and vanilla. Add dry ingredients. Mix in chips and nuts. Spread in greased 13 X 9″ baking pan. Bake at 350° for 30 minutes.

Notes:

Servings Yield: