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

1 c packed brown sugar

1 c sugar

1 c shortening, softened

2 lg eggs, beaten

1 tbs vanilla

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

2 c flour

2 c puffed rice cereal

2 c quick-cooking oats

Preheat the oven to 400 degrees.

In a lg bowl, cream the sugars and shortening. Add the beaten eggs and vanilla to the sugar mixture. Mix thoroughly.

In a separate bowl, sift together the salt, baking soda, baking powder, and flour. Add to the wet mixture. Stir in the cereal and oats. Roll the dough into walnut-size balls and place 2″ apart on ungreased baking sheets. Bake until golden brown around the edges, about 10 minutes.

Cool the cookies on a wire rack or a plate.

makes 4 dozen cookies

1 cup (2 sticks) butter, softened

2 c sugar, plus more for sprinkling

3 lg eggs

1 tsp vanilla

2 tsp baking soda

2 tsp cream of tartar

5 c flour

3/4 c buttermilk

Preheat the oven to 350 degrees.

Cream together the butter and sugar in a lg bowl. Add the eggs, beating well. Then add the vanilla. Mix together the baking soda, cream of tartar, and flour. Add the buttermilk and the dry ingredients alternately to the butter mixture. Chill the dough, uncovered, for several hours.

Roll out and cut the cookies using a round glass or cookie cutter and place on ungreased cookie sheets. Sprinkle with sugar and bake until golden, about 10 minutes.

Cool the cookies on a wire rack or plate.

makes 4 dozen cookies

3/4 c (1 1/2 sticks) butter, softened

1 c packed brown sugar

1 lg egg

1/4 c honey

2 c flour

2 1/4 tsp baking soda

1/2 tsp salt

1 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp cloves

granulated sugar for rolling

Preheat the oven to 350 degrees.

Cream the butter, brown sugar, egg, and honey together in a lg bowl. In a separate bowl, mix together the flour, baking soda, salt, ginger, cinnamon, and cloves. Add the flour mixture to the wet ingredients, a little at a time, until a stiff dough forms. Shape the dough into 1 1/2″ balls and roll in sugar to coat. Place the balls on ungreased baking sheets and bake until the cookies are golden brown and cracked on top, 10-15 minutes. Cool the cookies on a wire rack or a plate.

makes 2-3 dozen cookies

1 c shortening, softened

1 1/2 c molasses

1 c butter, softened

1 c sugar

2 c buttermilk OR sour milk

5 1/2 c flour

1/2 tsp salt

1 tbs baking soda

3/4 tsp ground ginger

1 tsp ground cinnamon

In a nonstick saucepan, beat the shortening, molasses, butter and 1/2 cup of the sugar over med heat until melted. Add the milk, stir until smooth, and remove from heat.

In another bowl, mix the flour, salt, baking soda, ginger, and cinnamon together. Stir in the liquid ingredients until a smooth dough forms. The dough may seem too soft, but don’t add more flour. Chill the dough in the refrigerator for at least 2 hours.

Preheat the oven to 350 degrees. Remove the chilled dough from the refrigerator and roll into 2 1/2″ balls. In a small, shallow bowl, pour the remaining 1/2 cup sugar. Dip and roll the dough balls into the sugar and place 2 1/2″ apart on baking sheets. Flatten the dough gently with the back of a spoon. Bake until the centers begin to turn dark brown, 20-25 minutes. Cool the cookies on a wire rack or a plate.

makes 4 dozen cookies