Monster Cookies

 3 large eggs

1 1/4 cup brown sugar

1 cup sugar

1/2 cup unsalted butter

12 oz peanut butter

1 tsp vanilla

1/2 tsp salt

4 1/2 cups rolled oats

2 tsp baking soda

1 cup M&Ms 

1/2 cup chocolate chips

Combine eggs and sugars; mix well. Add butter, peanut butter, vanilla and salt; mix well. Add remaining ingredients

Form dough into balls (heaping tablespoon), then flatten slightly on pan. 

Bake at 350 degrees for 12-14 minutes. They will be soft; let them rest for 10 minutes before transferring to a cooling rack.

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Graham Crackers

3/4 cup butter
1/3 cup light brown sugar
1/4 cup sugar
1 Tbs. honey
1 1/4 cup all-purpose flour
1/3 cup whole wheat flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt

1. Beat butter, sugars, and honey until smooth; add dry ingredients.
2. Divide dough in half and roll each half between two pieces of parchment paper into a 10"x12" rectangle. Slide onto baking sheet and freeze until firm, about 10 minutes.
3. Preheat oven to 300 degrees. Pull off top parchment paper. Cut dough on pans into 2 1/2" x 4" rectangles. Bake until deep golden brown, 13-18 minutes. Cut crackers again on lines.
4. Let crackers cool on pans 2-3 minutes. Separate pieces and transfer to cooling racks.

From Diana

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Wendi Bracken’s Sugar Cookie Recipe

3 cups flour

1 cup sugar

1 ½ teaspoons baking powder

½ teaspoon salt

1 cup butter, softened  (It’s important to use butter, not margarine and to chill the dough.)

1 egg

1 teaspoon vanilla

Preheat oven to 350 degrees.  Cream butter and sugar.  Add egg and vanilla.  Add dry ingredients to butter mixture.  Mix well.  Take dough and place 1/3 of it between two pieces of waxed paper.  Roll it out to desired thickness and then place it into the refrigerator.  Continue with the rest of the dough.  Chill dough for 2 hours.  Remove top sheet of waxed paper.  Cut out desired shape with cookie cutter.  Reroll left over dough between wax paper.  Bake on ungreased cookie sheet at 35 degrees for 8 to 10 minutes until edges begin to turn light brown.  Makes 3-4 dozen.

From Wendy Bracken

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Cake Cookie Bars

1 cake mix
2 eggs
1/2 cup melted butter
2 cups m&m's or chopped candy

Preheat oven to 350 degrees. Combine cake mix, eggs, and melted butter. Then stir in candy. Spread batter into greased 9x13 pan and bake 15-20 minutes.

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Sugar Cookie Bars

1 cup butter, softened
2 cups sugar
4 eggs, beaten
2 tsp. vanilla 
5 cups flour
1 tsp. salt
1/2 tsp. baking soda

Cream butter and sugar until fluffy.  Add eggs, mixing well, then vanilla.  Add dry ingredients.  Spread on a greased jellyroll pan (13x18).  Bake at 375 degrees for 10-15 minutes, until light golden brown.  Cool completely and frost.

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Oatmeal Cookies

1 cup (2 sticks) unsalted butter

1 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
2 teaspoons vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon baking powder
1/8 teaspoon ground nutmeg
1 1/2 cups quick cooking oats

Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper; set aside.

In a large bowl with an electric mixer, beat butter and both sugars until fluffy. Mix in egg and vanilla until well blended. Combine flour, cinnamon, baking soda, salt, baking powder and nutmeg in a bowl. Stir into butter mixture.  Gently stir in oats until well blended.

Shape dough into balls.  Flatten with the bottom of a measuring cup dipped in sugar.

Bake for 8-10 minutes. Let cool on baking sheet 5 minutes before removing to a wire rack to cool completely.

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No Bake Cookies

2 cups sugar
1/4 cup cocoa
1/4 cup milk
1 stick (1/2 cup) butter

Bring ingredients to a boil on the stove; add:
1 tsp vanilla
pinch of salt
1/2 cup peanut butter
3 cups oatmeal

Drop spoonfulls on wax paper or tinfoil; cool completely.

From Lisa Bohman Petersen

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Nancy J's Sugar Cookies

3/4 cup shortening
1 cup sugar
2 eggs
1 tsp vanilla

Beat together above ingredients; mix in:

2 1/2 cups flour
1 tsp baking powder
1 tsp salt

Chill 1 hour. Roll out dough and cut into shapes.

Bake at 400 degrees on an ungreased cookie sheet for 6-8 minutes.

From Nancy Johnson

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Chocolate Chip Cookies

3 1/4 cups flour
1 tsp baking soda
1 tsp salt
1/2 cup margerine, melted
1/2 cup Crisco
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs
1 cup chocolate chips

Combine margerine, crisco, eggs, vanilla and sugars. Combine baking soda with salta nd 1 1/4 cup flour. Mix into wet ingredients. Add last 2 cups of flour one at a time while mixing. (I add a few extra Tbs. of flour)

Bake at 375 degrees for 13 minutes.

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Pumpkin Chocolate Chip Cookies

Cream together:
2 cups sugar
2 eggs
16 oz. canned pumpkin
2 tsp. vanilla
1 cup Crisco

Add:
4 cups flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
dash nutmeg (optional)

Add dry ingredients slowly to wet ingredients until well combined. Add up to a 12 oz. bag of chocolate chips; mix.

Drop by teaspoonfulls onto an ungreased baking stone or sheet.

Bake at 375 degrees for 12-15 minutes.

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Teddy Bear Cookies

1 cup sugar
3/4 cup butter, softened
1 egg
2 tsp vanilla
2 1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
2 (1-ounce) squares unsweetened baking chocolate, melted (I've also just used cocoa powder)

Heat oven to 375. Combine sugar, butter, egg and vanilla. Add flour, baking powder and salt.

Divide dough in half; combine half of dough with baking chocolate. (Or add a little bit of cocoa
until dough becomes chocolate-looking.)

For each teddy bear, form a portion of either color dough into a large ball for a body, a medium ball for a head, four small balls for arms/legs, two smaller balls for ears, and one small ball for nose. If desired, add additional balls for eyes and mouth. Repeat with remaining dough, making either vanilla or chocolate bears or mixing the doughs to make two-toned bears. (Flatten balls as you assemble the bears.)

Bake for 7-8 minutes or until body is set. Cool 1 minute; remove from cookie sheet and cool completely.

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Butterfinger Cookies

1 1/3 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/3 cup shortening
1 egg
3/4 cup sugar
2 small butterfinger bars, cut into small pieces

Cream shortening and sugar together; beat in eggs. Sift dry ingredients, sprinkle over small pieces of butterfingers (or lightly toss) and combine with wet mixture. Chill.

Drop by teaspoonfulls on a greased cookie sheet.

Bake at 375 degrees for about 12 minutes.

From Nancy Johnson

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Giant Chocolate Chip Cookies

At the suggestion of those that commented on this recipe, the tip to make a good, soft cookie doesn't depend on butter or margarine; it is the extra egg yolk and you're supposed to refrigerate the dough for approximately an hour before baking. It worked pretty well! I also liked this recipe because you melt the butter; it's always difficult/annoying to me to try to soften the butter or wait for it to soften to the right consistency.
2 cups all-purpose flour (I added about 1/2 cup more)
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted (I used margarine)
1 cup packed brown sugar
1/2 cup white sugar
1 Tbs vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips (I used about 1 1/2 cups)

1. Preheat oven to 325 degrees
2. Sift together flour, baking soda and salt
3. Cream together melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in sifted ingredients until just well blended. Stir in chocolate chips by hand.
4. Drop cookie dough 1/4 cup at a time onto greased cookie sheet (I used an ice cream scoop). Cookies should be about 3 inches apart.
5. Bake for 15-17 minutes, or until edges are lightly toasted (Mine took about 20-25 minutes). Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

**Other reviews I read said that these cookies were very forgiving and you could stick them back in the oven to bake more after they cooled (in case they weren't done). I had to do that with one of my batches, and they turned out fine!

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Soft Snickerdoodle Cookies

1/2 cup butter
1 1/2 cup sugar
2 eggs
2 3/4 cup flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

3 Tbs sugar
3 tsp cinnamon

Combine butter, sugar and eggs; mix well. Add dry ingredients. Chill dough for 10-15. Combine 3 Tbs sugar and 3 tsp cinnamon in bowl. Roll dough into balls and coat in sugar/cinnamon mixture. Bake at 350 degrees for 10 minutes.
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Chocolate Rolo Cookies

1 pkg chocolate cake mix
1 pkg (13 oz) Rolo chocolate caramel candies
1 stick (1/2 cup) margarine
1 egg

Mix cake mix, margarine and egg together. It will seem too dry but keep mixing. Form dough around a Rolo to make a ball, using just enough dough to cover the Rolo. Place on cookie sheet and bake at 375 degrees for about 10 minutes. Do not over-bake. Makes about 2 dozen cookies

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Turtle Cookies

Cookies
1 1/2 cup sugar
1 cup margerine
4 eggs
2 cups flour
1/2 cup cocoa (or 4 squares bitter chocolate)
2 tsp vanilla
Pour batter onto waffle iron and cook.

Frosting
Heat:
1/2 square chocolate
1/2 cup brown sugar
1/4 cup water
2 1/2 tsp butter
Remove from heat. Add powdered sugar to thicken.

From Jan Baumgartner

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Soft Molasses Cookies

1 1/2 cup butter
2 eggs
2 cups brown sugar
1/2 cup molasses
4 1/2 cups flour
4 tsp baking soda
2 tsp cinnamon
2 tsp ground ginger
1 tsp ground cloves
1/2 tsp salt

Cream butter and brown sugar. Add eggs and molasses; mix well. Add dry ingredients; mix well. Roll into balls; roll in sugar. Bake at 375 on ungreased cookie sheet for 10-12 minutes.

**This recipe makes a lot of cookies; if you halve the recipe it's about the same as a normal batch of cookies.

From Andrea Simpson

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Peanut Butter Blossoms

5 ¼ cup flour
3 tsp soda
1 ½ t salt
3 eggs
6 T milk
1 ½ cup shortening
1 ½ cup peanut butter
1 ½ cup brown sugar
1 ½ cup granulated sugar
3 tsp vanilla

Mix ingredients together. Roll into balls, then roll in sugar. Bake for 8-10 minutes @ 350 degrees F. Remove and lightly press a Hershey’s Kiss on top of each cookie. Cook 2 minutes more.

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Monster Cookies

6 eggs
1 lb brown sugar
1 ½ tsp vanilla
2 cups sugar
4 tsp baking soda
½ lb butter
1 ½ lb peanut butter
9 cups oatmeal
½ lb M&M’s
¼ cup chopped nuts (I leave out)

Combine all ingredients, use ice cream scoop to form balls of dough, then gently flatten. Bake at 350 degrees F for 10-12 minutes. Yields 8 dozen.

(can ½ the recipe, another hint: 1 lb = 16 oz)

From Lisa Bohman Petersen

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Peanut Butter Rice Krispie Treats

6 cups rice krispie treats
1 cup karo syrup
1 cup peanut butter
1 cup sugar
1 cup chocolate chips

Melt karo syrup, peanut butter and sugar together over stove. Take off heat and stir in rice krispies. Mix well. Mix in 1 cup chocolate chips. Pour and let set in pan.

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