Great Pumpkin Cookies

INGREDIENTS:

2 c. flour
1 c. quick or old fashioned oats
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. butter, softened
1 c. brown sugar
1 egg
1 c. sugar
1 tsp. vanilla
1 c. canned pumpkin
1 c. semi-sweet chocolate chips

DIRECTIONS:

Preheat oven to 350 degrees. Combine flour, oats, soda, cinnamon, salt. Cream butter; gradually add sugars, beating until fluffy. Add eggs and vanilla; mix well. Alternate adding dry ingredients and pumpkin. Stir in morsels. Bake on lightly greased cookie sheets for 15 to 20 minutes until lightly browned. Can be decorated with icing like pumpkins.

Pumpkin Chocolate Chip Cookies

INGREDIENTS:

1 c. butter
2 c. sugar
2 c. pumpkin
2 tsp. vanilla
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
4 c. flour
12 oz. mini chocolate chips

DIRECTIONS:

Cream butter and sugar. Add pumpkin and vanilla. Blend well. Stir in remaining ingredients. Drop onto greased cookie sheet. Bake at 350 degrees for 8-10 minutes.

Pumpkin Cookies

INGREDIENTS:

1 1/2 c. packed brown sugar
1/2 c. oil
2 eggs
1 3/4 c. canned pumpkin
2 3/4 c. flour
1 tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. ginger
1 c. raisins; optional
1 c. chopped pecans; optional

DIRECTIONS:

Mix sugar, oil, eggs, and pumpkin thoroughly. Blend flour, baking powder and spices. Add dry ingredients to pumpkin mixture, stir until well blended. Add nuts and raisins. Drop batter by teaspoonfuls into ungreased cookie sheet.

Bake at 350 degrees for 12-15 minutes, until lightly browned. Makes about 6 dozen cookies.

Pumpkin Cookies

INGREDIENTS:

1 c. butter
1 c. packed light brown sugar
1 c. canned pumpkin
1 egg
2 c. all-purpose flour, divided
1 1/2 c. golden raisins
2 tsp. grated orange peel
1 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/2 tsp. salt
Frosting (follows)

DIRECTIONS:

Can substitute with 1/4 to 1/2 teaspoon cinnamon, ginger, nutmeg and allspice.

Cream butter in large mixing bowl; gradually add sugar and mix until blended. Beat in pumpkin and egg. Mix 1/4 cup flour with raisins and orange peel.

Combine remaining flour, baking powder, pumpkin pie spice, soda and salt. Gradually beat dry ingredients into creamed mixture. Stir in raisin mixture. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake at 350 degrees for 12-15 minutes. Cool on wire racks; frost.

FROSTING:

Beat the following ingredients together until smooth: 2 c. powdered sugar 1/4 c. orange juice.

Gradually beat in up to 1 1/2 cups more powdered sugar, as needed, to get a smooth spreading consistency.

NOTE: Add more flour when using fresh (home grown) cooked pumpkin.

Pumpkin Cookies

INGREDIENTS AND DIRECTIONS:

1 c. sugar
1 c. butter
1 egg
1 c. canned pumpkin
2 c. sifted flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 c. walnuts (optional)

First cream the butter and sugar together until light and fluffy. Second beat in egg. Next stir in pumpkin into the butter, sugar and egg mixture. Then sift together dry ingredients and blend into pumpkin mixture. Drop teaspoons onto greased cookie sheets. Bake at 375 degrees for 12-15 minutes. When cookies cool, top with Orange Frosting.

ORANGE FROSTING:

1 c. powdered sugar
1 tbsp. butter
1 tbsp. orange juice

Blend 1 cup powdered sugar with 1 tablespoon butter, then add 1 tablespoon orange juice

Grandma’s Chocolate Chip-Oatmeal Cookies

INGREDIENTS:

1 c. shortening
3/4 c. brown sugar
3/4 c. white sugar
2 eggs
1 tsp. salt
1 tsp. baking soda
1 1/2 tsp. vanilla
1 1/2 c. flour
2 c. oatmeal
12 oz. pkg. semi-sweet chocolate chips
1 c. chopped nuts (opt.)

DIRECTIONS:

Beat first 7 ingredients in mixer until creamy. Add flour and beat at low speed. Stir in by hand oatmeal, chocolate chips and nuts. Drop by spoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Makes about 6 dozen.

Ground Raisin Oatmeal Cookies

INGREDIENTS:

1 c. Crisco
1 c. white sugar
1 c. brown sugar
1 tsp. vanilla
2 eggs
2 c. flour
1 tsp. soda
1 tsp. baking powder
Dash of salt
1 tsp. cinnamon
2 c. oatmeal (ground)
1 c. raisins (ground)

DIRECTIONS:

Cream shortening and sugars, add eggs and vanilla, mix well. Add flour, soda, baking powder, salt and cinnamon. Mix. Shape into balls, do not press down, these cookie tops will crack. I rinse the raisins in water and drain and grind them first and then grind the oatmeal.

Molasses Oatmeal Cookies

INGREDIENTS:

1 1/4 c. all-purpose flour
1 c. oatmeal
1 c. brown sugar
3/4 c. shortening
1/4 c. molasses
1 egg
1 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves

DIRECTIONS:

In a mixing bowl combine flour, oatmeal, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon and cloves. Shape dough in balls on an ungreased cookie sheet. Bake in a 375 degree oven for about 10 minutes.

Grandma’s Best Oatmeal Cookies

INGREDIENTS:

1 c. brown sugar
1/2 c. sugar
1 c. butter
2 eggs
1/4 c. buttermilk
1 tsp. vanilla
2 c. oatmeal
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. soda
1/2 tsp. cinnamon
1 c. chocolate chips
1 c. chopped pecans
1 c. raisins

DIRECTIONS:

Cream sugars and butter until fluffy. Add eggs, one at a time, beating well. Add milk, vanilla and oatmeal. Combine flour, powdered, salt, soda and cinnamon and sift together Add dry ingredients and mix well. Add chips, nuts and raisins and mix well.

Drop by spoonfuls onto greased cookie sheet and bake at 350 degrees 10-12 minutes or until golden brown.

Yield: 60 cookies.

Oatmeal And Dried Cherry Cookies

INGREDIENTS:

1 1/4 c. butter
1 1/4 c. packed brown sugar
1 egg
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
3 c. quick oatmeal
1 c. dried cherries
1 c. dried cherries
1/2 c. chopped walnuts

DIRECTIONS:

Preheat oven to 375 degrees. Beat butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, soda, salt, cinnamon and nutmeg. Add to creamed mixture. Stir in oatmeal and cherries. Drop by teaspoon onto an ungreased cookie sheet. Bake 8 to 10 minutes until golden brown. Cool 1 minute, remove from baking sheet.

Monster Cookies

INGREDIENTS:

9 c. oatmeal
1 lb. brown sugar
1 1/2 tsp. vanilla
4 tsp. soda
1/2 lb. butter
8 oz. M&M’S®
6 eggs
2 c. sugar
1 1/2 tsp. white corn syrup
1 1/2 lb. peanut butter
6 oz. chocolate chips or butterscotch chips

DIRECTIONS:

Mix well. Makes large batch. Bake at 350 degrees for 12-15 minutes.

Cookie Monster’s Cookie

INGREDIENTS:

3/4 c. butter
1 c. sugar
2 eggs
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking powder
1 tsp. salt

DIRECTIONS:

Blend butter and sugar together. Add eggs and vanilla. Blend together. Add flour, baking powder and salt. Mix together thoroughly. Put dough in icebox to chill at least 1 hour. Will keep for a long time in plastic bag in icebox. Bake at 400 degrees for 6 to 8 minutes.

Monster Cookies

INGREDIENTS:

1 c. sugar
1/2 c. butter
1 1/2 c. peanut butter, extra chunky
3 eggs
1 1/4 c. brown sugar
4 1/2 c. oatmeal (quick)
2 tsp. baking soda
1/4 tsp. vanilla
1/2 c. M & M’s
1/2 c. chocolate chips

DIRECTIONS:

Mix in large bowl. Drop on greased baking sheet with ice cream scoop or large spoon. Bake 12 to 15 minutes at 350 degrees.

Monster Cookies

INGREDIENTS:

1 lb. butter
8 tsp. soda
2 lbs. brown sugar
1/4 c. vanilla
1 lb. chocolate chips
3 lbs. peanut butter
4 c. white sugar
1 doz. eggs
1 lb. M&M’S®
18 c. quick oatmeal

DIRECTIONS:

Drop from ice cream scoop 3 inches apart. Bake 15 minutes at 350 degrees.

Monster Cookies

INGREDIENTS:

12 eggs
2 lb. brown sugar
4 c. white sugar
1 tbsp. vanilla
1 tbsp. Karo syrup (light)
8 tsp. baking soda
1 lb. butter
3 lb. peanut butter
18 c. oatmeal
1 lb. chocolate chips
1 lb. M and M’s plain

DIRECTIONS:

Mix in bowl in order given. Drop by large tablespoon (or ice cream scoop) and flatten. No flour. Bake for 12 minutes at 350 degrees. Don’t overbake.

Christmas Rocks

INGREDIENTS:

1 c. butter
1 1/2 c. brown sugar
3 eggs
2 1/2 c. flour, unsifted
1 tsp. cinnamon
1 1/2 tsp. vanilla
1 tsp. soda
1/2 tsp. salt
2 lb. dates
1/2 lb. candied cherries
1 c. Brazil nuts
2 c. shelled walnuts
1 c. blanched almonds
4 slices candied pineapple

DIRECTIONS:

Cream butter and add brown sugar, eggs and vanilla. Sift together 2 cups flour, soda, salt and cinnamon. Stir into butter mixture. Roll fruit in remaining 1/2 cup flour and stir into cookie dough. Drop by small teaspoonfuls onto buttered cookie sheet and bake at 350 degrees about 15 minutes, or until light brown.

Christmas Spritzes

INGREDIENTS:

2 1/2 c. sifted all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
3/4 tsp. ground cardamom
1 c. soft butter
3/4 c. sugar
3 egg yolks
1 tsp. grated lemon rind
Green food coloring
Multicolor sprinkles

DIRECTIONS:

Heat oven to 400 degrees. Use different shaped cookie cutters and cut out cookies from 1-inch rolled dough. Place 1 inch apart onto ungreased cookie sheets. Bake 7 to 9 minutes or until just set.

Christmas Ornament Cutouts

INGREDIENTS:

1 1/4 c. sugar
1 c. butter flavor Crisco
1 1/2 tsp. vanilla
2 eggs
2 1/4 c. all-purpose flour
1 c. Quaker oats (quick or old fashioned, uncooked)
2 1/2 tsp. baking powder
1/2 tsp. salt (optional)

GLAZE:

1 c. powdered sugar
1-2 tbsp. milk
1/2 tsp. vanilla
Candies or decors

DIRECTIONS:

For cookies: Beat first 3 ingredients until fluffy. Beat in eggs. Mix in combined remaining 4 ingredients. Cover; chill 4 hours or overnight. Heat oven to 375 degrees. Roll 1/4 of dough at a time, 1/8 inch thick on floured surface. Cut as desired using cookie cutters or glass.

Place on ungreased cookie sheet. (For ornament hole, cut hole in cookie with drinking straw before baking, repeat immediately after baking if hole closes.) Bake 7-9 minutes or until edges are light golden brown. Remove to wire rack; cool completely.

For glaze: Combine first 3 ingredients. Tint with food color, if desired. Brush on cookies with pastry brush; decorate immediately. About 6 dozen (depending on size).

Christmas Rocks

INGREDIENTS:

1 lb. butter
3 c. brown sugar
8 eggs
2 tsp. vanilla
3 tsp. cinnamon
6 c. flour (Gold Medal)
2 tsp. baking soda
1 tsp. salt
2 lbs. chopped dates
3 c. chopped walnuts
2 lbs. raisins

DIRECTIONS:

In large bowl, cream butter and sugar. Add eggs, vanilla, cinnamon, flour, baking soda, salt. Mix well. Add walnuts, dates and raisins. Mix well.

Drop onto ungreased cookie sheet by teaspoon full. Bake in slow oven at 350 degrees for 10 minutes on bottom rack and 10 minutes on top before removing from oven.

After moving pan to top rack, you may start another pan on bottom rack, if you wish. These cookies should be baked at low heat to dry them out, too high will burn. This recipe easily makes approximately 280-300 cookies. This recipe may be reduced by dividing portions in half

Christmas Spritzes

INGREDIENTS:

1 c. butter, softened
1/2 c. sugar
2 1/4 c. all-purpose flour
1/2 tsp. salt
1 egg
1 tsp. almond extract or vanilla

DIRECTIONS:

Decorations: (Canned fruit slices or peels, colored sugars, currants, finely chopped nuts, nonpareils, raisins.)

Heat oven to 400 degrees. Mix butter and sugar. Mix in remaining ingredients except decorations.

Place dough in cookie press, form desired shapes on ungreased cookie sheet. Top with decorations. Bake until cookies are set but not brown. 6-9 minutes. Immediately remove from cookie sheet. About 5 dozen. Then can also be rolled out and use a cookie cutter.