3/4 c shortening

1 1/2 c packed brown sugar

3 lg eggs

1 tsp vanilla

2 1/3 c flour

1/2 tsp salt

3/4 tsp baking powder

3/4 tsp baking soda

3/4 tsp ground cinnamon

1 1/2 c quick-cooking oats

2 med McIntosh apples, peeled and chopped

3/4 c raisins

2/3 c walnuts

Preheat the oven to 350 degrees. Grease baking sheets and set aside.

In a lg bowl, cream together the shortening and brown sugar. Then add the eggs and beat the mixture until it’s fluffy. Sift together 2  cups of the flour, the salt, baking powder, baking soda, and cinnamon. Add the sifted ingredients and the oats to the creamed mixture. Blend well.

In a separate bowl, stir together the remaining 1/3 cup of the flour, the apples, raisings, and walnuts. Fold this mixture in with the rest of the batter. Drop by teaspoon 2″ apart onto the prepared baking sheets. Bake until edges are golden, about 12 minutes.

Cool the cookies on a wire rack or plate and then put then into sealed containers.

Makes 4 dozen cookies

1 lb butter

2 c granulated sugar

2 c packed brown sugar

4 lg eggs

2 tsp vanilla

4 c flour

5 c quick-cooking rolled oats

1 tsp salt

1 tsp baking soda

1 tsp baking powder

1 (12 oz) pkg semisweet chocolate chips

3 c chopped nuts of your choice

1 (8 oz) milk chocolate bar, grated

Preheat the oven to 375 degrees.

In a lg bowl, cream together the butter and sugars. Stir in the eggs and vanilla. Mix in the flour, oatmeal, salt, baking soda, and baking powder until the oats are evenly mixed. Add the chocolate chips, nuts, and grated chocolate bar and mix to combine. Roll the dough into balls and place 2″ apart on ungreased baking sheets. Bake until the edges of the cookies are golden, 8-10 minutes.

Cool the cookies on a wire rack or plate and then put them in sealed containers.

Makes 10 dozen cookies

1 c margarine, softened

2 c packed brown sugar

2 lg eggs

2 tsp vanilla

2 1/2 c flour

1 tsp salt

1 1/2 tsp baking soda

3 c quick-cooking rolled oats

2 c granulated sugar

In a lg bowl, cream together the margarine and brown sugar. Mix well, and then add the eggs and vanilla.  Stir until the eggs are thoroughly blended in. Add the flour, salt, and baking soda. Stir until well blended. Add the oats and continue to vigorously stir until the oats are evenly blended. Chill the dough uncovered for several hours or overnight.

When ready to bake, preheat the oven to 350 degrees.  Roll the dough into small balls about the size of a walnut. Pour the sugar into a shallow bowl and roll each ball through it, so that it is coated completely with sugar. Place on ungreased baking sheets and bake until edges and the tops of the cookies are golden brown, 18-20 minutes. The cookies will flatten while baking.

Cool the cookies on a wire rack or a plate and then put into sealed containers.

Makes 3 dozen cookies

4 c flour

1 tsp baking soda

1 tsp salt

2/3 c unsweetened cocoa powder

1 c shortening, softened

2 c sugar

2 lg eggs

2 tsp vanilla

1 c thick sour milk

36 lg marshmallows, cut in half

FROSTING:

6 tbs butter OR margarine, melted

1/4 c unsweetened cocoa powder

1 tsp vanilla

3 1/2 c 10x sugar

5-6 tbs milk

Preheat the oven to 350 degrees. Lightly grease baking sheets and set aside.

In a med bowl, stir together the flour, baking soda, salt, and cocoa powder. In another bowl, beat together the shortening, sugar, eggs, and vanilla until fluffy. Add the flour mixture to the shortening mixture alternately with the sour milk, mixing well after each addition.

Drop the batter by the teaspoonful onto the prepared baking sheets. Bake for 8 minutes. Top each cookie with a marshmallow half, and return to the oven for another 2 minutes to soften. Remove form the oven and cool the cookies on a wire rack or a plate and then put into sealed containers.

TO MAKE THE FROSTING:

In a med bowl, combine all the ingredients and beat together until smooth. Once the cookies are cooled, spread the frosting over the tops, covering the marshmallows.

Makes 4 1/2 dozen cookies

1 c 10x sugar

1 c granulated sugar, plus more for pressing

1 c (2 sticks) butter, softened

1 c vegetable oil

2 tsp vanilla

2 lg eggs

5 c flour

1 tsp salt

1 tsp baking soda

1 tsp cream of tartar

Preheat the oven to 350 degrees.

In a lg bowl, cream together the sugars, butter, oil, and vanilla until light and fluffy. Beat in the eggs. Sift the dry ingredients together in a bowl. Add to the creamed mixture and mix well.

Form the dough into balls on ungreased baking sheets and press flat to about a 1/2″ thickness with a glass dipped in granulated sugar. Bake until the edges are golden, about 20 minutes. Cool the cookies on a wire rack or plate and then put into sealed containers.

Makes 2-3 dozen cookies

1 c shortening, softened

1 c packed brown sugar

1 c granulated sugar

2 lg eggs, beaten

1 tsp vanilla

1 tsp baking soda

1 tsp salt

1 1/2 c flour

3 c quick-cooking rolled oats

1/2 c sweetened shredded coconut

1/2 c walnut pieces

In a lg bowl, cream together the shortening and sugars. Then add the eggs and vanilla and mix.

In a separate bowl, sift together the baking soda, salt, and flour. Combine the dry ingredients with the sugar mixture. Stir in the oatmeal, coconut, and nuts. Mix well.

Divide the dough into thirds. On a lightly floured board or wax paper, roll each third into a log about 2″ in diameter and 10″-12″ long. Refrigerate uncovered for at least 2 hours or overnight.

When ready to bake, preheat the oven to 350 degrees. Slice the rolled dough logs into pieces about 3/4″ thick and bake on ungreased baking sheets until golden brown, about 14 minutes. Let cool on the pans for 1-2 minutes before removing to a cooling rack. Cool the cookies on a wire rack or a plate and then put into sealed containers..

makes 5 dozen cookies