Chocolate Chip Cookies

INGREDIENTS:

2 1/4 c. flour
2 c. firmly packed brown sugar
1 tsp. baking soda
1 tsp. salt
1/2 to 1 c. butter
2 tsp. vanilla
2 lg. eggs
2 c. quick-cooking oats
1 c. semi-sweet chocolate chips
1/2 c. chopped nuts

OPTIONAL INGREDIENTS:

Choose one or 1/2 cup of two. 1 c. flaked coconut 1 c. wheat germ 1 c. nonfat dry milk

DIRECTIONS:

Heat oven to 350 degrees. Lightly measure flour into large bowl, saving out 1 cup. Add remaining ingredients, except nuts, chips and oats. If adding optional ingredients (peanut butter, dry milk or wheat germ) do so at this point. Beat at medium speed until well blended, about 1-2 minutes. By hand stir in the cup of flour, oats, chips, and nuts. Drop dough by rounded teaspoonfuls onto foil-lined cookie sheet. Bake for 10-15 minutes or until golden brown.

Chocolate Chip Cookies

INGREDIENTS:

2 c. shortening
2 c. brown sugar
1 c. white sugar

DIRECTIONS:

Cream together until smooth and add: 1 tsp. water 4 beaten eggs

Mix well and add dry ingredients; 2 tsp. soda 1 tsp. salt

Mix thoroughly. Add 2 (12 ounce) packages chocolate chips. Drop from spoon on greased cookie sheets. Bake 10-12 minutes at 350 degrees. 10-12 dozen cookies.

Chocolate Chip Cookies

INGREDIENTS:

2/3 c. shortening
2/3 c. butter, softened
1 c. granulated sugar
1 c. brown sugar, packed
2 eggs
2 tsp. vanilla
3 1/2 c. flour
1 tsp. soda
1 tsp. salt
12 oz. chocolate chips

DIRECTIONS:

Mix shortening, butter, sugar, eggs, vanilla. Blend in remaining ingredients. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet. Bake 8-10 minutes at 375 degrees.

Chocolate Chip Cookies

INGREDIENTS AND DIRECTIONS:

1 tbsp. salt 3 3/4 lbs. brown sugar 3 3/4 lbs. white sugar 12 oz. dry egg solids 1/3 c. soda 1/3 c. cream of tartar

Add to mixer bowl. Add: 3 3/4 lbs. butter 2 tbsp. vanilla

Mix well with paddle.

Let mixer run and sprinkle in 3 cups chocolate chips and nuts (if desired). Scrape down bowl sides and bottom. Use #40 scoop and flatten a bit with fingers on greased pan. Bake at 375 degrees for 9 minutes. As soon as cookie flattens in oven, it is done. Remove and cool.

Butter Pecan Monkey Bread

INGREDIENTS:
1/2 c. chopped pecans
2 doz. frozen dinner rolls
1/2 c. melted butter
2 tbsp. milk
1 pkg. instant butter pecan pudding
1 c. brown sugar

DIRECTIONS:
Butter 9 x 13 inch pan and sprinkle pecans in pan. Put frozen dinner rolls on pecans. Pour on dry pudding mix. Melt butter. Add brown sugar and milk. Stir and pour over rolls. Cover and let rise overnight. Bake 20-25 minutes at 350 degrees.

Butter Pecan Loaf

INGREDIENTS:
1/2 c. butter
1 c. pecans, broken in small pieces
1/2 c. firmly packed brown sugar
1/4 c. white sugar
3/4 c. milk
2 c. sifted flour
2 1/2 tsp. baking powder
1 tsp. salt
6 to 8 pecan halves
1 tbsp. butter, melted

DIRECTIONS:
Melt the butter in a 2 quart saucepan. Add pecans, broken in small pieces. Stir over medium heat until butter is dark, about 8 minutes. Remove from heat and place pecans in separate dish, reserving butter in pan. Add brown sugar and w white sugar to browned butter. Blend well. Stir in milk; mix until smooth. Sift together flour, baking powder and salt. Add all at once to sugar-milk mixture and blend thoroughly. Stir in browned pecans. Turn into greased 9 x 5 x 3 inch pan. Top with 6 to 8 pecan halves. Brush with 1 tablespoon butter. Bake at 350 degrees for 45 to 55 minutes. Cool thoroughly, at least 4 hours, before slicing.

Butter Pecan Turtle Cookies

INGREDIENTS:
2 c. flour
1 c. packed brown sugar
1/2 c. softened butter (not butter)

CARAMEL LAYER:

2/3 c. butter
1/2 c. packed brown sugar
1 c. whole pecan halves
1 c. chocolate chips

DIRECTIONS:
Preheat oven to 350 degrees. Combine crust ingredients, mix at medium speed of mixer until well mixed and particles are fine. Pat firmly into ungreased 9 x 13 inch pan. Sprinkle pecans evenly over unbaked crust. Set aside and prepare caramel layer.
In 1 quart saucepan, combine brown sugar and butter. Cook over medium heat, stirring constantly until entire surface of mixture begins to boil. Boil for 1 minute, stirring constantly.

Pour evenly over pecans and crust layer. Bake at 350 degrees for 18- 22 minutes or until caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chips. Allow chips to melt slightly. Slightly swirl chips as they melt. Cool. Cut in 3-4 dozen bars.