1 cup soft shortening

2 cups brown sugar

2 eggs

1/2 cup sour milk OR buttermilk

1 tsp salt

1 tsp baking soda

3 1/2 cup flour

Mix shortening, sugar and eggs together thoroughly. Stir in milk. Sift flour baking soda and salt together and stir into creamed mixture. Chill dough for one hour. Drop rounded teaspoonfuls about 2″ apart on a lightly greased cookie sheet. Bake 8-10 minutes at 400 degrees.

Makes about 6 dozen cookies

2 1/4 cups flour

3/4 tsp baking soda

1/2 tsp salt

1 cup butter OR margarine , softened

1/2 cup sugar

1/2 cup packed light brown sugar

1 lg egg

2 tsp freshly grated orange peel

2 cups white chocolate morsels

Preheat oven to 350 degrees.

Combine flour, baking soda and salt in a small bowl. Beat butter, sugar and brown sugar in a large mixer bowl until creamy. Beat in egg and orange peel. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tbs onto ungreased baking sheets.

Bake for 10-12 minutes or until edges are light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

1 cup sugar
1 cup shortening
1 cup dark molasses
2 eggs
4 cups flour, sifted
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp ginger

preheat oven to 350 degrees. cream together sugar and shortening. add molasses and eggs. mix well. sift together dry ingredients and stir in. put 1/4 cup sugar in a small bowl. dip fingers into the sugar and then pinch off a piece of dough and roll into a 1 1/2″ ball. place dough balls on greased cookie sheet about 3″ apart. bake for 12-15 minutes. if you choose not to bake the cookies right away, the dough will keep in the refrigerator for about one week.

3/4 cup butter-flavored Crisco, plus additional for greasing
1 cup firmly packed brown sugar
1 egg
1 cup mashed ripe bananas (2-3 medium)
1 1/2 cups flour
1 tsp salt
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp ground nutmeg
1 3/4 cups quick oats (NOT instant or old-fashioned)
1/2 cup coarsely chopped walnuts

BANANA FROSTING:

2 tbs butter-flavored Crisco
1/4 cup mashed ripe banana
1 tsp freshly squeezed lemon juice
2 cups 10x sugar
finely chopped walnuts (optional)

heat oven to 350 degrees. grease baking sheets with shortening.

for cookies, combine 3/4 cup shortening and sugar in a lg bowl. beat with an electric mixer on medium speed until well blended. beat in egg. add 1 cup mashed banana.

combine flour, salt, cinnamon, baking soda and nutmeg in a medium bowl. mix into creamed mixture at low speed until blended. stir in oats and nuts with a spoon.

drop 2 level measuring tablespoonfuls of dough into a mound on prepared baking sheet. repeat for each cookie, placing about 2″ apart.

bake at 350 degrees for 15-17 minutes or until set. cool 1 minute on baking sheet. remove to cooling rack. cool completely.

FOR FROSTING: combine 1 tbs shortening, 1/4 cup mashed banana and lemon juice in a medium bowl. beat with an electric mixer on medium speed until well blended. add 10x sugar one cup at a time. beat at low speed after each addition until blended. frost cooled cookies. sprinkle with nuts, if desired.

makes about 5 dozen cookies

1 ¼ cups flour
dash of salt
1 cup packed brown sugar
1 tsp vanilla
2 cups semisweet chocolate chips
1 ½ cups quick-cooking oats
½ cup cocoa
2 sticks butter, softened
½ cup sugar
2 eggs
1 tsp baking soda
1/2-3/4 cup chunky peanut butter

Preheat oven to 350 degrees. In a bowl, combine flour, cocoa, baking soda, salt and oats; set aside. In a large mixing bowl, beat the butter, brown sugar, sugar and vanilla until creamy. Add peanut butter and eggs, one at at time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Mix well. Grease cookie sheet and drop slightly rounded teaspoonfuls onto cookie sheet. Bake until edges are slightly browned, approximately 9-10 minutes. Let stand for 2 minutes before removing from cookie sheet.

Makes about 4 dozen 3” cookies

1 ¼ cups flour
1 ½ tsp baking powder
¼ tsp salt
1 stick unsalted butter, at room temperature
1 cup light brown sugar
1 lg egg
1 tsp vanilla
½ cup chocolate chips
½ cup toffee bits OR chopped up heath bars
additional toffee bits OR heath chunks for topping

Preheat the oven to 350 degrees. Grease a 9” pie plate with cooking spray. Set aside.

In a small bowl, combine the flour, baking powder, and salt. Whisk until blended. Set aside.

In the bowl of a standard mixer, add the butter and brown sugar. Beat with the paddle attachment until smooth. Add the egg and vanilla and beat until blended.

On LOW, slowly add the flour mixture. Mix just until the flour is incorporated. Add the chocolate chips and toffee. Mix until just combined.

Scrape the dough into the prepared pie plate. Spread evenly with a rubber spatula. Sprinkle additional toffee over the dough.

Bake for 27-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool.

Cut cookies into wedges and serve warm or at room temperature.

2 sticks (8 oz) softened butter
1 cup sugar
¾ cup packed light brown sugar
2 eggs
1 tbs vanilla
3 ½ cups flour
1 tsp kosher salt
1 tsp baking soda
2 cups semisweet chocolate chips
24 graham cracker quarters (6 fill sheets broken at perforation)
3 chocolate bars, broken into rows of 3 squares (or any other chocolate candy you like)
12 large marshmallows, cut in half lengthwise

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or a silpat.

Put the butter and sugars into a large bowl and beat until light and fluffy. Add the eggs and vanilla, and beat until well combined.

In a separate bowl, whisk together the flour, salt and baking soda. Slowly beat the dry ingredients into the wet ingredients. Stir in the chocolate chips.

Take a graham cracker quarter and top it with 3 chocolate squares, 2 marshmallow halves and another graham cracker quarter. Take a scoop of cookie dough, flatten it out a little, and place the s’more on top of it, and around the s’more, adding more dough to the ends to cover any holes.

Place the mounds of dough-encased s’mores onto you prepared baking sheet (they’ll spread quite a bit, so only put three cookies per baking sheet to give them room) and bake for 15-17 minutes or until the cookies’ edges are golden and the centers are cooked through. Let cool for 10 minutes before transferring to a cooling rack or serving plate.