1 cup melted butter
1 cup sugar
2 beaten eggs
1 tsp vanilla
3 tbs maraschino cherry juice
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups chopped pecans
2 cups flour (not sifted)

approximately 2 cups corn flakes, crushed
1 small jar maraschino cherries, for garnish

preheat the oven to 375 degrees with the rack in the middle position.

melt the butter and add the sugar. then add the eggs. stir it all up with the vanilla, cherry juice, baking powder, baking soda, and salt. add the chopped pecans and the flour, and mix well.

crush the corn flakes and put them in a small bowl.

roll dough balls with your hands about the size of unshelled walnuts. (if the dough is too sticky,chill it for a half hour or so and then try again.) roll the dough balls in the crushed corn flakes and place them on a greased cookie sheet, 12 to a standard sheet. smush them down a bit so they won’t roll off.

cut the cherries into quarters and place one on the top of each cookie. press the cherry down with the tip of your finger.

bake at 375 degrees for 10-12 minutes, or until nicely browned. cool on the cookie sheet for 2 minutes, then transfer to wire racks to finish cooling.

makes 6-7 dozen, depending on cookie size.

2 cups (4 sticks) melted butter
2 cups brown sugar
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
4 eggs, beaten
2 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
4 cups flour
3 cups sweetened dried cranberries (craisins OR another brand)*
3 cups rolled oats (uncooked)

*IF YOU CAN’T FIND DRIED CRANBERRIES WHERE YOU LIVE, YOU CAN SUBSTITUTE ANY CHOPPED DRIED FRUIT SUCH AS DATES, APRICOTS, PEACHES, ETC.

preheat the oven to 350 degrees. melt the butter in a large microwave-safe bowl. add sugars and let cool a bit. add eggs, baking powder, baking soda, salt, and vanilla. add flour and mix. then add the cranberries and oats and mix everything up. the dough will be quite stiff.

drop by teaspoon onto a greased cookie sheet, 12 to a sheet.

bake at 350 degrees for 12-15 minutes. cool on the cookie sheet for 2 mnutes. remove to a rack until cool.

makes 10-12 dozen, depending on the cookie size.

1/2 cup shortening
1/2 cup brown sugar
1/2 cup sugar
1 egg
2 cups sifted flour
1 tsp baking powder
1/2 tsp salt
1 cup crushed pineapple
1/2 cup chopped walnuts

cream shortening and sugars. add egg; beat thoroughly. sift together dry ingredients; add to creamed mixture alternately with pineapple. stir in nuts. drop by teaspoonfuls on greased cookie sheets, allowing 4″ between each cookie.

bake at 350 degrees for 15-18 minutes.

makes about 3 1/2 dozen cookies

1/2 cup softened butter
1 cup sugar
2 (1 oz) squares unsweetened chocolate
1 beaten egg
1 tsp baking powder
1/2 tsp salt
3/4 cup flour (packed)
1 1/2 cups dry oatmeal (either quick-cooking OR old-fashioned will do)

preheat the oven to 325 degrees with the rack in the middle position.

in a large bowl, mix the softened butter and the sugar until it’s fluffy.

unwrap the squares of chocolate and melt them in the microwave according to package directions. add them to the butter and sugar mixture and mix well.

feel the bowl. if the mixture is cool enough, add the beaten egg, mixing until it is thoroughly incorporated.

mix in the baking powder and the salt.

add the flour, mixing it in thoroughly.

mix in the oatmeal and stir until the mixture is completely blended.

drop by teaspoonfuls onto greased (or sprayed with pam or other nonstick spray) cookie sheets, 12 cookies to a standard-size sheet.

bake at 325 degrees for 13-15 minutes or until slightly brown.

let the cookies cool on the cookie sheet for 2 minutes and then remove them to a wire rack to cool complelely.

makes about 3 dozen cookies

1/4 cup margarine, melted
1/2 cup dark corn syrup
2/3 cup cocoa
1 cup sifted 10x sugar
dash salt
1 cup peanut butter chips
1 cup coarsely chopped nuts
2/3 cup flaked coconut
6 oz cocoa-flavored rice cereal
2 3/4 oz rainbow sprinkles

in a large bowl, blend the margarine with the corn syrup, cocoa, sugar, and salt. add the peanut butter chips, nuts, coconut, cereal, and half of the rainbow sprinkles. with a fork, stir until the mixture is well blended. pack firmly into a greased 13″x9″x2″ pan. top with remaining rainbow sprinkles. refrigerate several hours or until firm. cut into squares.

makes 3-4 dozen

2 1/4 cups flour (don’t sift – pack it down in the cup)
1/4 tsp salt
3/4 tsp baking soda
2 sticks softened butter
1/2 cup sugar
1/2 cup brown sugar
1 beaten egg
3 tsp grated orange zest
1 (12 oz) bag white chocolate morsels

preheat the oven to 350 degrees with the rack in the middle position.

prepare your cookie sheets by spraying them with pam (or another nonstick cooking spray). you can also use a parchment-lined cookie sheet if you prefer.

in a large mixing bowl, combine the flour, salt and baking soda. stir well and set aside.

in another bowl, beat the softened butter, sugar, and brown sugar.

add the beaten egg to the bowl with the butter and the sugars. stir it all up. then stir in the grated orange zest.

stir in the flour, salt and baking soda mixture and mix well.

stir in the white chocolate chips.

drop by teaspoonfuls onto a prepared cookie sheet, 12 cookies to a standard-size sheet. flatten the cookies in a crisscross pattern with a fork, the way you’d do for peanut butter cookies.

bake the coookies at 350 degrees for10-12 minutes.

leave the cookies on the cookie sheet for a minute or two, and then remove them to a wire rack to cool completely.

makes 5-6 dozen cookies, depending on cookie size.

2 sticks softened butter
1 1/2 cups 10x sugar
1/2 tsp lemon extract
1/2 cup mashed banana (1 medium)
1 tsp baking powder
1/4 tsp salt
2 (packed) cups flour
1 (6 oz) pkg semi-sweet mini chocolate chips (that’s one cup)

preheat oven to 400 degrees with the rack in the middle position.

beat softened butter and the 10x sugar together until they look light and creamy. there’s no need to sift the 10x sugar unless it’s got big lumps. if you do end up sifting it, make sure you pack it down in the cup when you measure it.

add a 1/2 tsp of lemon extract and mix it in.

peel the banana and break it into chunks. mix them in until they’re thoroughly mashed and the 10x sugar and butter mixture is smooth again.

sprinkle in the baking powder and salt, and mix them in thoroughly

add the flour in 1/2 cup increments, mixing after each addition. when the cookie dough is thoroughly mixed, take the bowl from the mixer and set it on the counter.

mix in the chocolate chips by hand. you’ll want them as evenly distributed as possible.

line your cookie sheets with foil and spray the foil lighlty with pam or another nonstick cooking spray.

use a teaspoon to drop cookie dough 2″ apart on the cookies sheets, no more than 12 cookies to a sheet.

use a metal spatula or the palm of your impeccably clean hand to flatten cookies.

bake the cookies at 400 degrees for 8-10 minutes, or until they’re golden on top. remove them from the oven and let them sit on the cookie sheet for 2 minutes. then pull the foil off and transfer cookies, foil and off, to a wire rack to cool completely.

makes approx 3 dozen lg or 5 dozen small cookies

1/2 cup butter
1/2 cup brown sugar
1/2 cup sugar
1 egg, well beaten
1 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
1 c dry oatmeal
1/4 tsp cinnamon
1 cup cornflakes
1/2 cup coconut
1/2 cup chopped pecans

cream butter and sugars. add egg and vanilla. add flour, baking soda, cinnamon, salt and baking powder. stir in remaining ingredients. bake at 350 degrees.