Scarlett’s Best Ever Sugar Cookies

INGREDIENTS

* 1 cup confectioners’ sugar
* 1 cup packed brown sugar
* 1 cup butter
* 1 cup vegetable oil
* 2 egg
* 2 teaspoons vanilla extract
* 4 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon cream of tartar
* 1 cup chopped pecans
* 1/3 cup granulated sugar for decoration

DIRECTIONS

1. Preheat oven to 350 degrees F ( 175 degrees C ).
2. In a large bowl, cream together sugar, butter, and oil. Stir in the eggs and vanilla. Combine the flour, baking soda, salt and cream of tartar; stir into the creamed mixture. Mix in the pecans. Roll the dough into balls the size of walnuts. Place balls onto ungreased sheet. Press each ball down with the bottom of a glass dipped in sugar. (Find a glass with a decorative bottom to give cookies a pattern.)
3. Bake in preheated oven for 10 minutes or until golden brown around the edges.

Ultimate Maple Snickerdoodles

INGREDIENTS

* 2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon baking soda
* 1 1/2 teaspoons ground cinnamon
* 1/2 cup margarine, softened
* 1 cup white sugar
* 3 tablespoons real maple syrup
* 1 egg
* 1/2 cup white sugar
* 1/4 cup maple sugar

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.
2. In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.

Snickerdoodles V

INGREDIENTS

* 1 cup shortening
* 1 1/2 cups white sugar
* 2 eggs
* 2 3/4 cups sifted all-purpose flour
* 1 teaspoon baking soda
* 2 teaspoons cream of tartar
* 1/2 teaspoon salt
* 2 tablespoons white sugar
* 2 teaspoons ground cinnamon

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the shortening and sugar. Add eggs one at a time, mixing after each. Sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended.
3. In a small shallow bowl, stir together the 2 tablespoons of sugar with the cinnamon. Roll the dough into walnut sized balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cookies should be slightly golden at the edges. Remove to cool on wire racks.

Whole Wheat Snickerdoodles II

INGREDIENTS

* 1 1/2 cups white sugar
* 1 cup butter, softened
* 1 egg
* 1 egg white
* 1 1/2 cups whole wheat flour
* 1 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 2 tablespoons white sugar
* 2 teaspoons ground cinnamon

DIRECTIONS

1. In a mixing bowl, cream sugar and butter or margarine until fluffy. Add egg and egg white; beat well. Stir together flours, soda, and salt; beat into creamed mixture.
2. In a small bowl, combine 2 tablespoons sugar and cinnamon. Shape dough into walnut sized balls, and roll in cinnamon sugar. Place 2 inches apart on ungreased baking sheets.
3. Bake at 400 degrees F (205 degrees C) for 8 to 10 minutes. Cookies will puff up and flatten as they bake. Cool on wire racks.

Snickerdoodle Supreme

INGREDIENTS

* 1 cup shortening
* 1 1/4 cups white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 2 teaspoons cream of tartar
* 2 tablespoons white sugar
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg

DIRECTIONS

1. In a medium bowl, cream shortening and sugar. Stir in the eggs and vanilla. Sift together the flour, baking soda, and cream of tartar, stir into the creamed mixture. Cover dough and chill for at least 1 hour.
2. Preheat oven to 400 degrees F (200 degrees C). In a small saucer, stir together the remaining sugar, with the cinnamon and nutmeg.
3. Roll dough into 1 inch balls and roll the balls in the sugar mixture. Place 2 inches apart on an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven, edges will be golden brown. Remove from cookie sheets to cool on wire racks.

Monster Cookies

INGREDIENTS:

1 lb. Butter Blend
1 1/2 c. brown sugar
1 1/2 c. white sugar
4 eggs
2 tsp. baking soda
2 tsp. baking powder
4 c. flour
1/2 c. non-fat powdered milk
2 c. oatmeal
2 c. bran flakes
2 c. chocolate chips

DIRECTIONS:

Blend Butter Blend, add sugars, beat until creamy. Add eggs until fluffy. Mix baking soda, baking powder, non-fat milk powder and flour together. Gradually add to mixture. Add oatmeal and bran flakes. Beat well. Add chocolate chips, blend gently. Drop heaping tablespoons of batter on ungreased cookie sheets. Bake at 325 degrees for 12 minutes.

Monster Cookies

INGREDIENTS:

12 eggs
2 c. brown sugar
4 c. white sugar
1 tbsp. light corn syrup
8 tsp. soda
1 lb. butter
3 lb. (6 c.) peanut butter
18 c. (3 lb.) oatmeal
1 lb. chocolate chips
1 lb. M&M’S®

DIRECTIONS:

Mix in order given, form into 1 1/2 inch balls and place on cookie sheets; leave room to spread. Bake 12 minutes at 350 degrees. Makes many, many cookies. Freezes well.

Monster Cookies

INGREDIENTS:

2 lbs. brown sugar
1 lb. butter
2 tbsp. vanilla
2 tbsp. corn syrup
1 dozen eggs
2 1/2 tbsp. milk
3 lbs. peanut butter (I used chunky & smooth)
8 tsp. baking soda
1 to 2 c (s) nuts, chopped (optional)
2 c. raisins (optional)
1 lb. M & M candy
1 lb. chocolate chips
18 c. oats

DIRECTIONS:

Using a VERY large bowl: Cream sugar, butter, vanilla, and corn syrup until light and fluffy. Add eggs and milk. Beat well. Add peanut butter and baking soda. Beat until creamy. Stir in M & M’s, chocolate chips, nuts, and raisins until well blended. Add oats, a portion at a time, stirring after each addition until well blended. Drop by spoonfuls or using a small scoop onto cookie sheets. Flatten slightly. Bake at 350 degrees for 10 to 12 minutes or until center looks done and cookies are lightly browned. I did not count the number of cookies as I made them. But I’m guessing this recipe made between 20 to 24 dozen cookies.

Monster Cookies

INGREDIENTS:

6 eggs
1/2 lb. butter
3 c. peanut butter, plain or crunchy
1 lb. brown sugar
2 c. sugar
9 c. quick cooking oatmeal
1 1/2 tsp. vanilla
4 tsp. soda
1 pkg. (12 oz.) chocolate chips
1/2 lb. M&M candies

DIRECTIONS:

Cream eggs, butter and sugars together. Stir in remaining ingredients. Drop on ungreased cookie sheets. Bake at 350 degrees for 10 minutes. These stay fresh a long time.

Our Favorite Monster Cookie Recipe

INGREDIENTS:

3 eggs
1 3/4 c. brown sugar
1/2 c. butter
3/4 c. peanut butter
1 tsp. vanilla
1 tbsp. white corn syrup
2 tsp. soda
4 1/2 c. oatmeal
1 c. chocolate chips
1 c. M & M’s candies

DIRECTIONS:

Beat eggs, add remaining ingredients in order given, up to and including soda. Mix thoroughly. Add oatmeal, chocolate chips and M & M’s and stir in by hand.

Bake at 350 degrees for 10 minutes. We like these cookies soft so don’t overbake. These freeze well. Yield: 6 dozen cookies.

Chocolate Oatmeal Cookies

INGREDIENTS:

1 c. light butter, softened
Sweet & Low brown sugar to equal 1 1/4 c.
1 c. Sugar Twin
2 eggs (or egg substitute)
2 tbsp. milk
2 tsp. vanilla
1 3/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. quick cooking oatmeal
1 c. chopped pecans
2 c. semi-sweet chocolate chips

DIRECTIONS:

Heat oven to 350 degrees. Beat butter and imitation sugars. Add eggs, milk and vanilla; mix well. Add flour, soda and salt and mix well. Add semi chocolates, oatmeal and nuts and mix well. Form into balls (about 2 teaspoons) and place on ungreased cookie sheets. Mash down with fork. Cook 10 to 12 minutes or until desired brown.

Date Oatmeal Cookies

INGREDIENTS:

1 c. shortening
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 c. flour
3 c. dry oatmeal
1 tsp. baking soda
2 tbsp. water
1 c. cut - up dates
Pecans

DIRECTIONS:

Cream shortening, brown sugar, white sugar and eggs together. Add flour, oatmeal and baking soda. Stir into shortening mixture. Add water and dates. Drop on cookie sheet and top with 1/2 pecan. Bake at 350 degrees until done.

Easy Oatmeal Cookies

INGREDIENTS:

2 c. oatmeal
1 c. flour
1 c. sugar
1 tbsp. syrup
6 oz. butter
1 tsp. baking soda

DIRECTIONS:

Melt butter and syrup in pan over low heat. When melted, mix in baking soda. While butter is melting, mix oatmeal, sugar and flour in bowl. When butter mixture is cooled a bit, add to oatmeal mixture and mix well.

Pour into jelly roll type of pan and pat down with fingers, making sure all of mixture is patted down really well. Bake in 350 degree oven for 15 minutes.

Cut into squares as soon as taken out of oven. When cool, re-cut the squares and the cookies are ready to eat. This cookie is crumbly, but the crumbs are also good to eat as topping on fruit desserts.

Famous Audrey’s Oatmeal Chocolate Chip Nut Cookies

INGREDIENTS:

2 c. butter
2 c. sugar
2 c. brown sugar
4 eggs
2 tsp. vanilla
4 c. all-purpose flour
5 c. oatmeal, finely powdered
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
24 oz. bag chocolate chips
8 oz. plain Hershey bar, finely grated
3 c. chopped nuts (any kind)

DIRECTIONS:

Cream together butter, sugar, and brown sugar. Add eggs and vanilla. Mix together flour, oatmeal (put small amounts in blender after measuring until it turns to powder), salt, baking powder, and baking soda. Mix together all ingredients and add chocolate chips, Hershey bar (finely grated), and chopped nuts. Place golf ball sized cookies 2 inches apart on ungreased cookie sheet. Bake at 375 degrees for 6 to 8 minutes. Makes 112 cookies.

Diabetic Sugar Free Cookies

INGREDIENTS:

1 3/4 c. flour
1/2 tsp. baking powder
3/4 c. butter
1 pkg. sugar free Jello (any flavor)
1 egg
1 tsp. vanilla

DIRECTIONS:

Cream butter and Jello, mix in eggs and vanilla. Add flour and baking powder. Roll out dough 1/2 inch thick and cut in shapes. Bake at 350 degrees for 8 minutes.

Fudge Nut Bars

INGREDIENTS:-

1 c. butter
2 c. brown sugar, firmly packed
2 eggs
2 tsp. vanilla
2 1/2 c. sifted flour
1 tsp. baking soda
1 tsp. salt
3 c. quick - cooking rolled oats
12 oz. pkg. semi - sweet chocolate morsels
1 c. sweetened condensed milk (not evaporated)
2 tbsp. butter
1/2 tsp. salt
1 c. chopped walnuts
2 tsp. vanilla

DIRECTIONS:-

Cream together 1 cup butter and sugar. Mix in eggs and 2 teaspoons vanilla. Sift together flour, soda and 1 teaspoon salt. Stir in rolled oats; add dry ingredients to creamed mixture and set aside while you make filling.
In a sauce pan over boiling water, mix together chocolate pieces, sweetened condensed milk, 2 tablespoons butter 1/2 teaspoon salt. Stir until chocolate pieces are melted and mixture is smooth; remove from heat and stir in nuts and 2 teaspoons vanilla. Spread about 2/3 of cookie dough in bottom of greased 13 x 9 inch pan. Cover with fudge filling. Dot with remainder of cookie dough and swirl it over fudge filling. Bake in a moderate oven (350 degrees) 25 to 30 minutes or until lightly browned. Cool in pan, cut into small 2 x 1 inch bars.

Chocolate Caramel Nutty Candy Bars

INGREDIENTS:-

2 pkgs. “slice ‘n bake” frozen cookie dough, chocolate chips
2 (8 oz.) pkgs. cream cheese
2 eggs
2 tsp. vanilla
1/2 c. sugar

DIRECTIONS:-

Slice 1 package cookie dough thinly and spread over bottom of greased 9×13 inch pan.
To make filling: Combine cheese, eggs, vanilla and sugar. Mix until smooth. Spread over cookie dough. Slice thin and spread other package of cookie dough on top of cream cheese mixture. Bake at 375 degrees for 35 minutes. Slice while warm.

Great Pumpkin Cookies

INGREDIENTS:

4 cups unsifted flour
2 cups oatmeal
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups oil
1/2 cup white sugar
2 cups brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups canned pumpkin
1/2 cup nuts
1/2 cup raisins

DIRECTIONS:

Combine flour, oatmeal, spices, and salt. Set aside.
Cream oil, sugars, egg and vanilla on medium speed of mixer for 2 minutes.Add 1/4 cup Libby’s canned pumpkin and mix 1 minute more.Add the remaining flour and pumpkin alternately. Stir in nuts and raisins.Drop by rounded teaspoonfuls onto lightly greased sheet baking sheets.Bake at 350F for 15-20 minutes or until firm and lightly browned.

Makes about 5 dozen cookies.Unbaked dough can be frozen in air tight container. Thaw in refrigerator and bake as directed.

Great Pumpkin Cookies

INGREDIENTS:

4 cups unsifted flour
2 cups oatmeal
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups oil
1/2 cup white sugar
2 cups brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups canned pumpkin
1/2 cup nuts
1/2 cup raisins

DIRECTIONS:

Combine flour, oatmeal, spices, and salt. Set aside.

Cream oil, sugars, egg and vanilla on medium speed of mixer for 2 minutes.

Add 1/4 cup Libby’s canned pumpkin and mix 1 minute more.

Add the remaining flour and pumpkin alternately. Stir in nuts and raisins.

Drop by rounded teaspoonfuls onto lightly greased sheet baking sheets.

Bake at 350F for 15-20 minutes or until firm and lightly browned.

Makes about 5 dozen cookies.

Unbaked dough can be frozen in air tight container. Thaw in refrigerator and bake as directed.

Sugar Free Cookies

INGREDIENTS:

1 3/4 c. all-purpose flour
1/2 tsp. baking powder
3/4 c. butter
1 (4 serving) pkg. strawberry, raspberry, or lime sugar free gelatin
1 egg
1 tsp. vanilla

DIRECTIONS:

Mix flour with baking powder. Cream butter and gelatin, beating well. Beat in egg and vanilla. Gradually add flour mixture, blending well. Roll out cookie dough and cut into shapes. If you have a cookie press you may use it. Put on ungreased cookie sheet. Bake at 400 degrees about 8 minutes or until edges are golden brown. Makes about 5 dozen.

Buttery Almond Balls

INGREDIENTS:

* 1 cup unsalted butter, room temperature
* 1/2 cup granulated sugar
* 2 eggs, separated
* 1/4 teaspoon almond extract
* 1/2 teaspoon vanilla extract
* 2 1/2 cups all-purpose flour
* 2 tablespoons milk
* 1 cup sliced almonds
* 12 to 15 candied red and green cherries, halved

DIRECTIONS:

Preheat oven to 350 degrees.

Cream the butter then beat sugar in gradually. Add the egg yolks and extracts and beat until fluffy. Stir in about half the flour; add the milk then beat well. Stir in the remaining flour and knead just until blended in.

Shape into small balls, roll in lightly beaten egg whites, then in the almonds. Place on greased baking sheets and press a half cherry into the center of each ball. Bake for about 20 minutes, until lightly browned on bottoms. Cool on rack.
Makes 24 to 30 buttery almond balls.

Ribbon Cookies

INGREDIENTS:

* 1 cup butter
* 1 1/2 cups sugar
* 1 egg, beaten
* 1 teaspoon vanilla extract
* 2 1/2 cups flour
* 1/2 teaspoon salt
* 1 1/2 teaspoons baking powder
* 1/4 cup chopped candied cherries, red or green
* 1/4 to 1/2 cup chopped pecans
* 1 ounce semisweet chocolate, melted

DIRECTIONS:

In a large mixing bowl with electric hand-held mixer, cream butter and sugar. Add egg and vanilla; beat thoroughly. Add flour combined with salt and baking powder; mix well.

Divide dough into three parts.
Add chopped cherries to one part, chopped 1/4 cup of chopped pecans and and melted chocolate to another, and add remaining 1/4 cup of chopped pecans to the third portion or leave plain. Line a small loaf pan with waxed paper; pack chocolate pecan dough into the bottom. Over chocolate pecan dough, pack cherry dough, then the plain or pecan mixture. Cover pan with waxed paper and place in refrigerator to chill thoroughly. When well chilled and hardened, turn out of pan and slice thinly. Place ribbon cookies on a greased baking sheet and bake at 400° for about 10 minutes, or until the edges begin to brown.
Makes about 6 dozen ribbon cookies.

Butter Cookies with Chocolate Glaze

INGREDIENTS:

* 3/4 cup soft butter or margarine
* 1/2 cup granulated sugar
* 1 egg yolk
* 1/2 teaspoon vanilla extract
* 2 cups cake flour - sift before measuring
* chocolate glaze, below

DIRECTIONS:

Cream butter, gradually adding sugar. Add egg yolk and vanilla; beat well. Gradually blend in flour. Refrigerate dough for about 2 hours or until dough can be easily handled. Shape into 2 rolls about 1 1/2 to 2 inches in diameter; wrap each roll in waxed paper and refrigerate overnight (seal in a food storage bag and freeze a portion, if desired).
Preheat oven to 400°.

Slice dough 1/8-inch thick and place on ungreased cookie sheets. Bake at 400° for 8 to 10 minutes, or until edges are lightly browned. Cool cookies then dip half of of each cookie into chocolate glaze (recipe below). If desired, before chocolate sets, sprinkle with chopped nuts or coconut. Makes 5 to 6 dozen cookies.

Melt Away Butter Cookies

INGREDIENTS:

* 1 cup butter, room temperature
* 1/4 teaspoon salt
* 1/2 teaspoon almond extract
* 1/2 teaspoon vanilla extract
* 2/3 cup confectioners’ sugar
* 2 cups all-purpose flour, sift before measuring
* colored or granulated sugar, if desired

DIRECTIONS:

Preheat oven to 400°. Shape dough into rolls about 3/4-inch in diameter, then cut in 3/4-inch lengths. Place, ends up, on ungreased baking sheets; press lightly with the bottom of a glass covered with a damp cloth. If desired, sprinkle cookies with colored sugar or granulated sugar. Bake at 400° for about 10 minutes.

Makes about 4 to 5 dozen cookies.

Butter Cookies

INGREDIENTS:

* 1 cup butter
* 1 cup sugar
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour, sifted or stirred before measuring
* dash salt
* 1 teaspoon baking powder
* blanched almond halves

DIRECTIONS:

Cream butter and sugar until light and fluffy. Add vanilla. Sift together flour, salt, and baking powder. Stir dry ingredients into butter mixture; mixing until well blended. Shape dough into small balls.

Place on ungreased cookie sheets; press an almond half into the top of each ball. Bake butter cookies at 300° for 20 minutes, or until just lightly browned. Makes 5 to 6 dozen butter cookies.

Easy Chocolate Chip Cookies

INGREDIENTS:

1 box yellow cake mix
1/2 c. self-rising flour
2/3 c. oil
2 eggs
6 oz. chocolate chips
1/2 c. nuts

DIRECTIONS:

Mix above ingredients. Drop on cookie sheet and bake 8-10 minutes at 350 degrees.

Famous Nameless Chocolate Chip Cookies

INGREDIENTS:

1 (18 oz.) butter pecan box cake mix
2 sm. pkgs. instant butterscotch pudding
1 c. Bisquick
1 2/3 c. mayonnaise
1 c. chopped pecans
12 oz. semi-sweet chocolate chips

DIRECTIONS:

Combine first 3 ingredients with mixer. Work in mayonnaise. Add nuts, chips and blend well. Drop grape size balls about 2 inches apart on greased cookie sheet. Bake 10-15 minutes at 350 degrees. Allow to cool 5 minutes on cookie sheet.

German Chocolate Crinkle Cookies

INGREDIENTS:

1 pkg. Pillsbury Plus German chocolate cake mix
1/2 c. mashed potato flakes
1 tsp. cream of tartar
1 tsp. cinnamon
3/4 c. butter, melted
3 tbsp. milk
1 egg
1/2 c. chopped nuts
1/4-1/2 c. sugar

DIRECTIONS:

Heat oven to 350 degrees. In large bowl, combine first 7 ingredients; blend well. Stir in nuts. Let stand 5 minutes. Drop by rounded teaspoonfuls into sugar; gently toss until sugar coated.

Place 2 inches apart on ungreased cookie sheets. Bake at 350 degrees for 8-10 minutes. Cookies will be soft in center. Cool 1 minute; remove from pans. Cool completely. 4-5 dozen cookies.

Gourmet Chocolate Chip Cookies With Pecans

INGREDIENTS:

2 1/2 c. sifted flour
1 tsp. baking soda
1 tsp. salt
12 oz. chocolate chips
12 oz. pecans
3/4 c. white sugar
3/4 c. brown sugar
1 tsp. vanilla extract
2 eggs
2 sticks butter

DIRECTIONS:

Cream together sugars, vanilla extract, eggs and butter. Add sifted flour, baking soda, and salt. Mix thoroughly. Add chips and pecans. Spoon out mixture in a tablespoon at least 2 inches apart. Bake in 350 degree oven for 8-12 minutes. Remove cookies, let cool, place in cookie jar or container. Makes about 5 dozen (60) cookies.

Master Chocolate Chip Cookie Mix

INGREDIENTS AND DIRECTIONS:

9 c. flour
4 tsp. soda
2 tsp. salt
3 c. brown sugar
3 c. white sugar
4 c. Crisco
4 (12 oz.) pkgs. chocolate chips

Mix all together except Crisco and chips. Cut in Crisco. Add chips. Keeps up to 6 months on shelf.

Mix:

7 c. mix
1 tsp. vanilla
2 eggs

Add:

1 c. nuts

Bake on ungreased cookie sheet at 375 degrees for 8-10 minutes. Makes 100 (2 inch) cookies.