2 cups baking mix (such as bisquick)
1 (14 oz) can sweetened condensed milk
1 (12 oz) pkg semisweet chocolate chips, plus 1 cup chocolate chips
1 egg
1 tsp vanilla
4 tbs butter, melted

Pour the 12 oz pkg of chocolate chips into a large mixing bowl and heat in the microwave at 30-second intervals, stirring after each, until smooth and creamy. Place all other ingredients except for the additional cup of chocolate chips (the ones you didn’t melt) into the bowl with the melted chocolate chips. Mix until well blended. Add in additional unmelted chocolate chips and mix again until they are incorporated. Drop by spoonfuls onto ungreased cookie sheets and bake at 350 degrees for 10-12 minutes. Remove from cookie sheets, cool, and eat.

Makes about 3 dozen cookies.

2 cups flour*

1 cup butterscotch chips

1/2 cup firmly packed light brown sugar

1/4 cup applesauce

4 tbs butter, softened

1 lg egg

3/4 cup chopped banana

1 tsp baking soda

1 cup rolled oats

1 cup chopped walnuts

1 cup shredded unsweetened coconut

1 cup white chocolate chips

preheat oven to 340 degrees. grease baking sheets.

combine flour and butterscotch chips in a food processor or blender. process until butterscotch chips are finely chopped.

combine brown sugar, applesauce, butter and egg in a large bowl. beat with an electric mixer set at medium speed until light and fluffy. beat in banana and baking soda. add flour mixture and mix well.

add oats, coconut and white chocolate chips and mix well.

drop the dough by heaping tsp onto prepared baking sheets. bake cookies until golden, about 12-14 minutes. cool on baking sheets for 1 minute. transfer cookies to wire racks to cool completely.

*YOU CAN SUBSTITE WHOLE WHEAT FLOUR FOR HALF OF THE A.P. FLOUR

makes 5 dozen cookies

1 cup butter OR margarine, softened
1 cup sugar
1 cup firmly packed brown sugar
1 large egg
1 cup vegetable oil
1 cup uncooked regular oats
1 cup cornflakes, crushed
1/2 cup flaked coconut
1/2 cup chopped pecans OR walnuts
3 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla

beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating until light and fluffy. add egg; beat well. add oil; beat until smooth. stir in oats, cereal, coconut, and pecans. combine flour, baking soda, and salt; add to butter mixture, mixing until well blended. stir in vanilla.

shape dough into 1″ balls, and place 2″ apart on ungreased cookie sheets. flatten cookies in a crisscross pattern with a fork. bake at 350 degrees for 10-12 minutes or until lightly browned. cool 2 minutes on cookie sheets; remove to wire racks to cool.

makes 6 1/2 dozen

1/2 cup butter OR margarine, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 large eggs
1 tsp vanilla
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup (6 oz) butterscotch morsels
1/2 cup chopped pecans
1 1/2 cups flaked coconut

beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. add eggs and vanilla; beat well.

combine flour, baking soda, and salt; add to butter mixture, and beat well. stir in butterscotch morsels and pecans.

place flaked coconut in a shallow dish. drop dough by rounded teaspoonfuls into coconut, rolling to coat dough with coconut while shaping dough into balls. place balls on greased cookie sheets. bake at 350 degrees for 10 minutes. immediately remove to wire racks to cool.

makes 4 dozen

1 cup butter, softened
1 cup sugar
1/2 cup firmly packed brown sugar
2 lg eggs
1 tsp vanilla
3 cups flour
1 tsp baking soda
1/2 tsp salt
2 (4.67 oz) pgs chocolate mint wafer candies (such as andes)

beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. add eggs, 1 at a time, beating until blended after each addition. stir in vanilla.

combine flour, baking soda, and salt; add to butter mixture, beating well.

drop dough by teaspoonfuls 2″ apart onto ungreased cookie sheets. press 1 candy on top of each mound of dough; cover with 1 teaspoonful dough. bake at 375 degrees for 11 minutes or until golden. immediately remove to wire racks to cool.

makes about 4 dozen

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 tbs vanilla
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
4 cups chopped candy bars

preheat oven to 325 degrees.

in a mixing bowl, cream together the butter and sugars. beat in vanilla.

combine the flour, baking soda, and salt; gradually add to creamed mixture.

stir the candy bars gently into the dough. cover and refrigerate for 1 hour or until easy to handle.

drop by tablespoonfuls 2″ apart on greased baking sheets. bake for 18-20 minutes or until golden brown. remove to wire racks to cool completely.

makes 9 dozen cookies

2 cups brown sugar
2 eggs
1 1/4 cups shortening
1 tsp vanilla
1/2 cup water
4 cups sifted flour
1 tsp baking soda
1 tsp salt
chunky peanut butter

cream brown sugar, shortening and eggs. add vanilla and water. add sifted dry ingdredients. on a greased cookie sheet, make droppings of cookie dough, 1/2 tsp peanut butter on top of each, and another 1/2 tsp cookie dough on top layer. bake 12-14 minutes at 350 degrees.

makes 5 dozen

2 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup butter
3/4 cup sugar
1 cup brown sugar
2 tsp vanilla
2 eggs
1 1/2 cups milk chocolate chips
1 1/2 cups butterscotch chips
1 1/2 cups white chips

preheat oven to 350 degrees.

in a large bowl, mix flour, baking soda and salt with a wire whisk and set aside.

using a mixer, mix butter and both sugars for about 2 minutes until light and fluffy.

add eggs and vanilla and mix until thoroughly combined.

add flour in two additions, scraping down the sides in between. mix until thoroughly combined.

mix chips together in a large bowl and stir into the cookie batter.

cover a large baking sheet with parchment paper.

using a 1.5″ scoop, place cookie batter 2″ apart on the baking sheet.

bake for about 10-12 minutes.

makes 5 dozen cookies