2 1/2 c flour

1 tsp baking soda

1/2 tsp salt

1 c softened margarine

3/4 c sugar

3/4 c firmly packed brown sugar

2 eggs

1 tsp vanilla

2 c rice krispies

1 (6 oz) pkg (1 cup) chocolate chips

Combine flour, baking soda, and salt in a small bowl.

In a lg bowl, cream margarine and sugars together. Beat in eggs and vanilla.

Add flour mixture to creamed mixture. Mix well.

Stir in cereal and chocolate chips.

Drop by tablespoonfuls onto greased cookie sheets.

Bake at 350 degrees about 10 minutes, until light brown. Cool briefly and place on wire racks.

Makes about 5 dozen cookies.

1 c (2 sticks) butter, softened

1 c granulated sugar

1 c packed brown sugar

3 lg eggs

1/2 tsp vanilla

1/2 tsp corn syrup

2 tsp baking soda

1 1 /2 c creamy peanut butter

4 1/2 c quick-cooking rolled oats

2 c chocolate chips

2 c plain m&m’s

Preheat the oven to 350 degrees.

In a lg bowl, cream the butter and sugars. Add the eggs, one at a time and mixing between each addition, the vanilla, corn syrup, baking soda, and peanut butter. Mix well until smooth. Add the oats and mix well, scraping the sides of the bowl. Add the chocolate chips and mix until they are evenly distributed throughout the batter. Then add the m&m’s and mix well.

Drop the batter by the tablespoon 2″ apart onto ungreased baking sheets. Bake until the edges are golden brown, 10-12 minutes. Let cool on baking sheets for about 3 minutes before transferring to cooling racks.

Makes 6 dozen cookies

3/4 c shortening, softened

1 c sugar

2 lg eggs, beaten

1 c molasses

4 c flour

3/4 c strong cold coffee

1 tsp salt

1 tsp baking soda

2 tsp ground cinnamon

2 tsp ground ginger

1/2 tsp ground cloves

Preheat the oven to 350 degrees. Grease baking sheets.

In a lg bowl, mix all of the ingredients together until the dough forms a very thick batter. (This does not lend itself well to an electric mixer because it is so thick.) Stir this vigorously with a wooden spoon. Use the spoon to mash the mixture against the side of the bowl if there are any bits of shortening not dissolved into the batter.  Then resume stirring until all is mixed evenly. Drop by the teaspoon 2″ apart onto the baking sheets.  Bake until the edges are firm and slightly darker than the rest of the cookie, 10-15 minutes. Cool the cookies on a wire rack or plate.

Makes about 3 dozen cookies

1 c packed brown sugar

1 c granulated sugar

2 lg eggs

1 c crushed pineapple, drained

1 tsp salt

3 tsp baking soda

1 tsp baking powder

4 c flour

Preheat the oven to 350 degrees.

In a lg bowl, combine all of the ingredients together until smooth. Drop by the tablespoon 2″ apart onto ungreased baking sheets and bake until the edges are golden brown, 15-20 minutes.

Makes 3 dozen cookies

2 c flour

2 tsp baking soda

1/4 tsp salt

1 c shortening, softened

1 c sugar, plus more for shaping

1 c packed brown sugar

2 lg eggs

1 tsp vanilla

1 c creamy peanut butter

1 c chopped salted peanuts

1 (6 oz) pkg semisweet chocolate chips

Preheat the oven to 350 degrees.

In a med bowl, sift together the flour, baking soda, and salt. In a lg bowl, beat together the shortening, sugars, eggs, and vanilla until fluffy. Blend in the peanut butter, and then add the dry ingredients. Stir in the peanuts and chocolate chips. Shape into small balls (about 1 1/3″ in diameter) and place 3″ apart on ungreased baking sheets. Flatten with a glass dipped in granulated sugar and bake until brown, about 8 minutes. Let the cookies cool on the baking sheet before transferring to a plate.

Makes 8 dozen cookies

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