Category: Cookies & Candies

1 1/2 cups shortening 
2 cups sugar 
2 eggs
1/2 cup molasses 
4 cups flour 
1 teaspoon cloves
1 teaspoon ginger 
1 teaspoon cinnamon 
1 teaspoon salt 4 teaspoons baking soda

Melt shortening in a 3-4 quart saucepan over low heat. Remove from heat, let cool. Add sugar, eggs, and molasses; beat well. Sift together flour,  soda, cloves, ginger,  cinnamon,  and salt; add to first mixture, mix well and chill.  Form into 1 inch balls; roll in sugar and place on greased cookie sheet  2 inches apart.  Bake 8-10 minutes at 375 degrees.

1 stick butter
1/2 cup milk
2 cups sugar
1/4 cup cocoa 
1 teaspoon vanilla 
1/3 cup peanut butter 
3 cups quick oats*
1/2 cup walnuts (optional)

Melt the butter in a large pan; add milk and stir. Mix sugar and cocoa together and then add to butter/milk in pan and bring to a boil; boil for one minute.  Turn the stove off. Add vanilla,  peanut butter, oats, and walnuts if desired and mix together.  Drop spoonfuls onto wax paper to cool. Enjoy! *Add more oats in very wet or humid weather. 

Note: These are great cookies to make in the hot summer months when you don’t want to have to turn the oven on.

2 1/4 cups unsifted flour
1 teaspoon soda 
1 teaspoon salt
1 cup softened butter 
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla 
2 eggs
1 (12 ounce) package semisweet chocolate chips 
1 cup chopped nuts

Preheat oven to 375 degrees. In small bowl combine flour, soda, and salt, set aside. In large bowl combine butter,  sugar, brown sugar, and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate chips and nuts. Spread into greased 15 x 10 x 1 inch baking pan. Bake for 20 minutes.  Cool, cut into 2 inch squares. Makes 36 squares.

3 eggs
1 1/8 cup brown sugar, packed 
1 1/8 cup sugar
1 1/8 cup margarine 
1 1/8 teaspoons vanilla 
2 1/4 cups flour 
1 1/3 teaspoons baking soda 
2 1/4 cups oats 
3/4 cup nuts
1 (12 ounce) package chocolate chips 

Cream eggs, sugars, margarine, and vanilla. Add dry ingredients, except oats, to creamed mixture; mix well.  Stir in oats, nuts and chocolate chips.  Use ice cream scoop to place 6-8 cookies on a greased sheet.  Bake at 350 degrees until flattened and brown. Variation: freeze dough and bake at a later date; make walnut size and bake 12-15 minutes. 

Variations: Freeze dough and bake at a later date; make walnjt size and bake 12-15 minutes. Cookies are good for mailing.

1 cup shortening 
1 cup butter 
2 cups sugar
2 cups brown sugar, packed
4 eggs
2 teaspoons vanilla 
4 cups flour 
2 teaspoons baking soda 
2 teaspoons baking powder 
2 cups oats, uncooked 
2 cups cornflakes 
1 cup coconut 
1 cup pecans, chopped 
1 cup chocolate chips 

Melt shortening and butter; add both sugars and mix well. Cool mixture so as not to cook eggs when added. Add eggs one at a time, beating well after each and vanilla; set aside.  Sift flour, soda, and baking powder; add to shortening and sugar mixture.  Add oats and remaining ingredients.  Dip with ice cream dipper on to cookie sheet. Bake at 325 degrees for 20 minutes. 

2 sticks butter
1 cup brown sugar, packed
1/2 cup sugar
1 teaspoon vanilla 
3 eggs
2 2/3 cup flour
1 teaspoon baking soda 
1 teaspoon salt 
1 (12 ounce) bag semisweet morsels 

Cream together butter,  brown sugar, and sugar. Then mix in 3 eggs (one at a time) and set aside.  Mix the dry ingredients together flour, soda, and salt. Add the dry mixture to the creamed mixture and mix well. Add chocolate morsels. For extra fat cookies,  bake at 375 degrees for 10 minutes.  To make a single big pizza sized cookie, bake at 350 degrees for 25 minutes and decorate as a cookie cake. 

2 cups sugar
1 cup shortening 
2 eggs
2 cups persimmons, purèed (5 medium sized)
4 cups flour 
2 teaspoons baking powder 
1/2 teaspoon salt 
2 teaspoons baking soda 
1 teaspoon ground cinnamon 
1 teaspoon ground cloves
2 cups nuts, chopped 
2 cups raisins 

Cream sugar and shortening until fluffy, add eggs and blend well. Mix in persimmons. In a separate bowl mix flour, baking powder, salt, soda, and spices. Combine with persimmon mixture. Add nuts and raisins and drop by teaspoon full on greased cookie sheet.  Bake at 350 degrees for about 12 minutes.

1/2 cup butter
1/2 cup honey
1 each egg or banana 
1 teaspoon vanilla 
3/4 cup whole-wheat flour 
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon 
1/4 teaspoon nutmeg 
1 1/2 cup oatmeal 
1 apple, peeled, cored, and chopped well
1/2 cup raisins, nuts, dried cranberries, etc.

Pre-heat oven to 375 degrees.  In a large bowl cream together butter, honey, egg or banana, and vanilla until smooth. Combine the wheat flour, baking soda, cinnamon, and nutmeg into creamed mixture. Mix in oats, apples, and raisins. Drop by teaspoon onto parchment paper covered cookie sheet. Bake for 10-15 minutes.  Allow to cool 5 minutes on cookie sheet before moving to wire rack.

Note: My boys love these cookies and I don’t feel guilty letting them eat them. We love to add different things to them. At Christmas we add dried cranberries. and white chocolate chips. If Conner had his way we would add CANDY, he has such a sweet tooth, he’s just like his mommy 🙂 So play around with the recipe anbd add your favorite touches.

1 cup shortening 
1 cup sugar
1 cup brown sugar 
2 eggs
1 teaspoon vanilla 
1 1/2 cup flour 
1 teaspoon salt
1 teaspoon baking soda 
3 cups quick oats
1 cup walnuts, chopped 

Cream shortening and sugar. Mix in eggs and vanilla.  Sift flour, salt, and soda. Fold into creamed mixture.  Stir in oats and nuts. Roll into small balls and place on a greased cookie sheet. Flatten with fork. Bake at 350 degrees for 10-12 minutes. Dough may be formed into rolls 1-1/2 inch in diameter and sliced 1/4 inch thick.

1 stick butter (1/2 cup)
1 cup sugar
1 egg
2 teaspoons real vanilla 
1 tsp baking powder 
2 cups flour
Dash of salt

Cream butter,  sugar, and eggs until well blended, add vanilla.  Mix dry ingredients together.  Add dry ingredients a little at a time to butter mixture until all is mixed into a nice dough. Make dough into 1 inch balls and roll them in a 50/50 mix of sugar and cinnamon.  Place on ungreased cookie sheet, 2 or 3 inches apart, press down slightly and bake at 375 degrees for 7-9 minutes or until golden brown just around edges.