BLUE RIBBON ROLLED SUGAR COOKIES--

This recipe for ROLLED SUGAR COOKIES is loved by everyone who tastes them.  They are definitely a blue ribbon recipe!  I love how quickly and easily they are to make because the dough is so easy to work with--no chilling even necessary before rolling!  What makes them so good is that they aren't too sweet, so when you decorate them, they are just the right amount of sweetness!  Also, they keep their form when you cut them out, not spreading and keeping any indentations or detail, in your cookies.  I frost these with a yummy butter cream frosting, and they are always a hit with the family!

ROLLED SUGAR COOKIES 

2/3 cup butter, room temperature

1 cup sugar

2 eggs

1 teaspoon soda

1/4 cup milk

4 cups flour

1/4 teaspoon salt

1 teaspoon vanilla

Cream butter and sugar.  Beat eggs together; add to butter/sugar mixture.  Dissolve soda in milk.  Add remainder of the dry ingredients alternately with milk/soda mixture.  Add vanilla.  Blend.  Use hands to form a nice dough.  Roll 1/4" thick and cut with cookie cutters.  Bake 8 minutes at 400 degrees.  Cool.  Frost with butter cream frosting.  Sprinkle with crystallized sugar.  ENJOY! 

BUTTER CREAM FROSTING

1 cube butter, room temperature

dash of salt

1 teaspoon vanilla

2 lbs. powdered sugar

cream or evaporated milk (enough for desired consistency)

Whip the softened butter; add dash of salt and vanilla.  Add powdered sugar and stir by hand or mixer on low, until mixture is thick and starting to hold together.  Add cream, a little at a time, and continue mixing, until desired consistency.  Beat on high for a minute when desired consistency is reached. 

PUMPKIN CHOCOLATE CHIP COOKIES--A FAVORITE OF OURS

After trying several recipes, this recipe is our very favorite for PUMPKIN CHOCOLATE CHIP COOKIES.   It is a tender, moist, cake-like cookie, and, if you desire, can be frosted with cream cheese frosting while still warm.  (I don't frost mine, but the friend who shared the recipe always does).  I usually substitute butter for the margarine, but other than that, haven't made any changes in the recipe.  I think you'll really like these cookies!

PUMPKIN CHOCOLATE CHIP COOKIES (LaDawn)

3/4 cup margarine (butter)

2 cups sugar

2 eggs

2 teaspoons vanilla

1 (16-oz) can pumpkin

3 3/4 cups flour

2 teaspoons cinnamon

2 teaspoons nutmeg

1 teaspoon ginger

1 1/2 teaspoons baking powder

1 1/2 teaspoons soda

1 12-oz. pkg. chocolate chips

Cream butter and sugar.  Add eggs and blend well; add vanilla.  Stir in canned pumpkin.  Combine dry ingredients, except the chocolate chips, and gradually add to the butter/sugar/pumpkin mixture, stirring to blend all ingredients completely together.  Stir in chocolate chips.  Bake at 375 degrees for 10 minutes on  greased, foil-lined cookie sheets.  If desired, frost lightly, while still warm, with cream cheese frosting.

CREAM CHEESE FROSTING

4 oz. cream cheese, softened

1 teaspoon vanilla

powdered sugar, about 2 - 2 1/2 cups

milk to consistency

Beat cream cheese.  Add vanilla;  Add powdered sugar and beat, adding milk to desired consistency.  Frost on warm cookies.

GRANDMA'S RAISIN OATMEAL COOKIES - YOU WON'T FIND A BETTER COOKIE!

Well, here it is--the recipe for my all-time very favorite cookie ever!  This recipe has been around our family forever--it's my Grandma Hirschi's recipe for her OATMEAL RAISIN COOKIES.  This cookie can't be beat in my opinion!  It is moist, meaty, not too sweet, and filled with walnuts and ground raisins, which gives it a different look and taste from other oatmeal raisin cookies.  They freeze well--in fact, I even like them right out of the freezer!  I have a friend who doesn't like raisins, and she even loves these!  It is a favorite of several in our family, and I think you'll enjoy these!  This cookie was one of my recipes they featured in the write up on me in the "Mom's Best" section in the Dec/Jan issue of TASTE OF HOME MAGAZINE--it's a keeper!

GRANDMA'S RAISIN OATMEAL COOKIES

3/4 cup melted shortening

2 cups regular oatmeal

2 cups flour

1 cup sugar

1/2 teaspoon salt

1 heaping cup of nuts, chopped

1/2 cup boiling water

1 heaping teaspoon baking soda

2 cups ground raisins (or chopped fine)

3 eggs

Melt shortening.  In a bowl, combine oatmeal, flour and sugar.  Pour melted shortening over mixture and stir together.  (Mixture will be crumbly).   Add salt and chopped nuts.  Boil water; add soda to water.  Grind or finely chop raisins.  Pour water/soda liquid over raisins and let sit a  minute or two, then add to the oatmeal mixture.  Beat in eggs, one at a time, just until blended well.  Bake at 325 degrees on a greased cookie sheet for about 15-20 minutes,  until done.  Cool on rack.  These freeze well.  Umm, good!

CHOCOLATE REVEL BARS - HEARTY AND GOOD!

I got this recipe for CHOCOLATE REVEL BARS many years ago, and it's a favorite of my husband.  The hearty, sweet, chocolaty, oatmeal bar is great warm with a glass of milk, or, as I first introduced them to Terry, packed into a lunch.  They're easy to make because you just turn into a 9X13 pan, bake, then cut into large bars.  

CHOCOLATE REVEL BARS

2 cubes butter (or 1/2 butter, 1/2 margarine)

2 cups brown sugar (or 1 cup white, 1 cup brown sugar)

2 eggs

1 teaspoon vanilla

1 teaspoon soda

1 1/2 cups flour

4 cups quick oats

1 cup chopped nuts

FILLING

1 pkg milk chocolate chips

1 can SWEETENED condensed milk

2 teaspoons vanilla

1/2 teaspoon salt

1 Tablespoons butter

1 Tablespoon water

Cream room temperature butter with sugar. Beat well.  Add eggs, one at a time, blending well after each addition.  Add vanilla.  Add dry ingredients, the oatmeal and finally, the nuts.  Reserve out 2 cups of the cookie mixture and press the rest into a greased 9X13 pan. Set aside.  Melt chocolate chips over hot, not boiling water, or by the instructions on the package for melting in the microwave.  Add butter and stir until melted.  Add sweetened condensed milk, salt and vanilla.  Add water and stir well.  Pour filling over the cookie mixture in the 9X13 pan.  Crumble the reserved 2 cups oatmeal cookie mixture on top of filling.  Bake at 350 degrees for 25 minutes, or until done.  After baking, let set up before cutting into bars.  (Or you can spoon it out into individual servings in a bowl or plate before it's set up, but it will be a little runny).  Men love this hearty bar! 

OUR FAMILY'S FAVORITE MOLASSES COOKIES

This old family recipe for MOLASSES COOKIES (GINGERSNAPS), is our favorite for a soft, chewy, flavorful cookie that's spiced just right.  The dough can be made ahead and refrigerated.  When ready to bake, just roll into a walnut-sized ball and roll in sugar and bake.  These cookies make a bunch~~some to eat, some to freeze, and even some to give away!

MOLASSES COOKIES (GINGERSNAPS)

1 cup butter

1 1/2 cup sugar

2 eggs

1 1/2 cup molasses

1/2 teaspoon salt

1 Tablespoon soda

2 1/2 teaspoons cinnamon

1 teaspoon ginger

1/4 teaspoon cloves

6 cups flour

Cream butter and sugar.  Add eggs, beating well.  Add molasses.  Mix dry ingredients.  Add to mixture, a cup at a time, and blend well, using your hands at the end to knead the dough.  (Or you can make this dough in your bread mixer).  Roll into walnut-sized balls.  Roll in granulated white sugar.  Place on ungreased cookie sheets and flatten with the bottom of a glass.  Bake at 30 degrees for 8 minutes.  Let set a few minutes before transferring to a cool racking when done baking.   Yummy!

SOFT DROP COOKIES - GREAT!

I got this recipe for SOFT DROP COOKIES, from a friend several years ago.  They are the quickest cookie I make, and they remind me of snickerdoodles, except I like them better.  If I need a good sugar-type cookie in a hurry, this is the recipe I reach for--It's a drop cookie, though, not a rolled one.  It's a great stand-by cookie recipe that I sprinkle with cinnamon and sugar before baking--no need to frost or decorate.  I think they're great!

SOFT DROP COOKIES (Linda)

1/2 cup shortening

1 cup sugar

1 egg

1 teaspoon vanilla

2 1/2 cups flour

1/2 teaspoon cream of tartar

1/2 teaspoon soda

1/4 teaspoon salt

1/3 cup milk

Cream sugar, shortening; add egg and blend well. Add vanilla.  Add dry ingredients alternately with milk.  Drop by tablespoonfuls (I form into balls and flatten a little with the palm of my hand), and then sprinkle with a mixture of cinnamon and sugar.  Bake at 400 degrees for 8-10 minutes, until done.  Cool on racks. 

CAKE MIX COOKIES BASIC RECIPE with VARIATIONS

I have been a substitute teacher at our local junior high for several years. Last year, I was teaching with a dear friend in the foods class.  There were several recipes that she shared with me.  Among them was this one, for CAKE MIX COOKIES, with 6 variations.  What's great about this recipe is that the basic recipe calls for only a yellow cake mix, an egg and oil.  Then to make the variations, all you do is add a few ingredients that most pantries have on hand.  They are super quick and easy, of course!  These are great for kids and teens to make, as well as adults.  I have also used a chocolate cake mix and added chocolate chips.  Experiment with your own additions to make your own flavor.  The recipe is a good alternative to use for those busy days when time is limited, or for kids to learn the basics with.

BASIC CAKE MIX COOKIE RECIPE

1 standard yellow cake mix

2 eggs

3 Tablespoons vegetable oil

Heat oven to 350 degrees.  Place ingredients in a mixing bowl and stir with a wooden spoon until thoroughly mixed.  Dough will be stiff.  Drop by Tablespoons onto a cookie sheet sprayed with a non-stick vegetable spray.  Bake for 12-15 minutes, or until they begin to brown.  Remove from cookie sheet and place on cooling rack.  Makes 24 good-sized cookies

VARIATIONS  (To the basic recipe add the following:)

Oatmeal Applesauce Cookies (pictured)

1 cup oatmeal

1/2 cup applesauce

1/2 cup raisins

Banana-Nut Cookies

2/3 cup mashed bananas

2/3 cup chopped nuts

4 Tablespoons flour

dash nutmeg and/or cinnamon

Cherry-CoconutCookies (pictured)

1/2 can cherry pie filling

1/2 cup shredded coconut

1 cup wheat germ

4 Tablespoons flour

1/2 teaspoon almond extract

Pinepple-Coconut Cookies
1 cup shredded coconut
1/2 cup drained, crushed pineapple

4 Tablespoons flour

dash cinnamon

Carrot-Raisin Cookies

1 cup grated carrot

1/2 cup raisins

1/2 cup chopped nuts

dash cinnamon and/or nutmeg

Peanut Butter Cookies

1/2 cup peanut butter chips
1/2 cup chopped nuts

2 Tablespoons applesauce

LACY ROLLED COOKIE - THE PERFECT TREAT FOR YOUR VALENTINE

This beautiful LACY ROLLED COOKIE looks very special, and would be the perfect out-of-the-ordinary cookie for the special Valentines in your life.  The cookie is easy, as long as you follow a few simple hints.  They work up pretty quickly, although you can only roll about 6 at a time before they get too cool to successfully roll them.  But, they really do work up fast.  I like to fill them with cream fillings--lemon cream, chocolate, and vanilla bean are my favorites.  They are also great with  the ends dipped in chocolate.  Of course, they are wonderful plain!  I sometimes adapt the recipe, adding oatmeal to the cookie, which is delicious as well. They would really make the holiday look like you went to some extra effort to show your love!  Use a big wooden spoon to roll the lace flat cookies while they are still warm, making a 'horn.'  If they get too cool and won't roll, you can always return them to the oven for several seconds to warm them up so they'll be pliable enough to roll again..it's pretty easy--and FUN!  I think kids would really like helping make these!  There are many different recipes out there for these special lacy cookies, but I think this one is the easiest AND tastiest.

LACY ROLLED COOKIES

2/3 cup brown sugar, packed

1/2 cup butter (no substitutes)

1/2 cup corn syrup

1 cup flour

1 cup minced nuts (I like almonds or pecans best)

Preheat oven to 325 degrees.  Grease cookie sheet or use parchment (my preference).  In top of double boiler over hot water, combine brown sugar, butter and corn syrup.  Heat until butter melts.  Stir in flour and nuts.  Keep batter warm over hot water while working.  Drop by teaspoonfuls onto cookie sheet, leaving 2 inches in between.  (I make about 6 per big cookie sheet, because they will 'grow' and flatten out).  Bake 10-12 minutes.  Cool 2 minutes, then loosen cookies carefully, one at a time, and roll around the handle of a wooden spoon, until firm.  Work quickly, but make sure they are firm before you go on to the next one.  Yield:  Makes 4 dozen cookies.  HINT:  If cookies become too firm to shape, return to oven for several seconds until they can be rolled.  You can also make them a little larger, increasing the baking time a minute or two.  I like to fill the cookies.  To do so, spoon your favorite filling in a pastry bag, and pipe the rolled cookies until filling is to the top.  Delicious! 

LEMON CREME FILLING

1 small package instant lemon pudding

2 cups cold milk, whole or 2%

1 cup heavy whipping cream

2 scant Tablespoons sugar

1/4 teaspoon vanilla extract

Mix the pudding and milk together until smooth.  In another bowl, whip cream, adding sugar and vanilla.  When soft peaks form, carefully fold the whipped cream into the lemon pudding mixture.  Immediately fill a pastry bag, or a big Ziploc baggie with a hole cut in one corner, and fill the 'horns' by piping filling into them until it reaches the top.

Or, you might like this recipe a little better, using Old Fashioned Rolled Oats (not instant or quick)
BROWN BUTTERCRUNCH OATMEAL ROLLED COOKIES
1/2 cup salted BUTTER, softened
1/2 cup corn syrup
2/3 cup dark brown sugar, packed
1 cup Old Fashioned Oats (not quick or instant)
3/4 cup flour
1 teaspoon pure vanilla extract
CHOCOLATE GLAZE
1/4 cup heavy whipping cream
1 cup semi-sweet chocolate chips (may substitute milk chocolate)
2 teaspoons light corn syrup
Preheat oven to 375 degrees.  Line cookie sheets with waxed paper.  In a saucepan, melt butter, corn syrup and brown sugar over moderate heat, stirring constantly until sugar dissolves.  Increase heat to high and when it boils, remove from heat and stir in oats, flour, and vanilla.  Drop by 1/2 teaspoonfuls 3" apart onto the paper-lined cookie sheet.  Bake one pan at a time, for 8 minutes, or until mixture spreads, bubbles, and begins to brown--and then be ready to work fast, as in previous recipe!  Roll, widest edge of cookie around the  handle of a wooden spoon. Cool completely.  Make glaze by heating the cream in a saucepan until scalded.  Remove from heat and stir in chocolate chips and corn syrup.  Cover and let stand for about 15 minutes, until chocolate is melted.  Mix until smooth, being very careful not to create bubbles.  When cookies are cool, dip 1/2 of the cookie into the glaze and transfer back to waxed paper and refrigerate for 10-15 minutes to set the chocolate.  NOTE:  You can also drizzle the chocolate instead of dipping it, using a baggie with a very tiny hole cut in one of the corners, then zig-zagging it back and forth over your cookie.

WAFFLE COOKIES - A LITTLE COOKIE THAT GOES A LONG WAY!

This CHOCOLATE WAFFLE COOKIE recipe has been a favorite of our family for many years.  It's been around for a long time--probably 30 years or so.  What I like about it is that it's so quick and easy--just make them right in your waffle iron--and each batch is done in under a minute.  We like them with vanilla icing and sprinkles on top, but you could ice them with chocolate frosting or dust them with powdered sugar. When my sister's son got married several years ago, I made hundreds of them in my heart-shaped waffle iron.  The couple's colors were mint green and brown, and so they served them with green mint chocolate chip ice cream and hot fudge sauce over the top, served on a paper lace doily on a little plate.  Since I could only make 4 at a time, each batch was smaller, but they cook in under a minute, so they worked up pretty fast.   My kids and I loved to make them when they were growing up, and now the grand kids do! One thing to be careful of when cooking--they can burn easily--and they aren't good when they are overbaked--so watch them carefully.  Keep in mind they will harden up after cooled.

WAFFLE COOKIES 

1/2 cup butter, melted

3/4 cup sugar

2 eggs, beaten

6 Tablespoons cocoa

1 cup flour

1 teaspoon vanilla

Mix melted butter and sugar together.  Add eggs and blend.  Add cocoa, flour, and vanilla.  Mix just until blended well.  Drop by teaspoonfuls on each section of a preheated waffle iron.  Cook 50 seconds on low or medium heat, depending on your waffle iron.  Lift off with a fork.  Cool and frost.  They are also good with a dusting of powdered sugar.  If using sprinkles, sprinkle immediately so they will stick.  NOTE:  When I used my heart-shaped waffle iron, I had to use more than the teaspoon called for to make each heart.  If you're using a heart waffle iron, you will have to experiment to see how much batter to use. 

BROWNIE CRACKLE COOKIES-A HIT WITH EVERYONE!

This is a great recipe for a Brownie Crackle Cookie.  It tastes like a dream--a fudgy, soft inside, and a powdery-sugared crusty outside--and they are sure to be a hit.  A friend gave me this recipe several years ago, and it's a long-time favorite with our family.  This recipe makes a lot--so you'll have plenty to share or freeze.  They  look especially nice with 4-6 stacked in a clear cellophane bag, with little white paper doilies in between each cookie, tied with a big pink and red ribbon...a beautiful and tasty gift for your Valentine!

BROWNIE CRACKLE COOKIES

1 cup shortening

3 1/3 cups sugar

4 teaspoons vanilla

4 eggs

4 cups flour

1 cup cocoa

4 teaspoons baking powder

1 teaspoon salt

2/3 cup milk

powdered sugar for rolling the balls in

Cream shortening and sugar.  Add eggs and vanilla and blend well.  Add dry ingredients alternately with the milk, stirring until completely blended.  Roll into walnut-sized balls and roll in powdered sugar.  Place on UNGREASED cookie sheet and bake in a preheated 350 degree oven for 8-10 minutes.  DO NOT OVERBAKE!  Cool on racks.  These make a lot and they freeze well.

THREE VARIATIONS of the POPULAR PEANUT BLOSSOM COOKIES

My mother's maiden name is Hirschi--pronounced the same as the famous HERSHEY CHOCOLATES.  The story has it that four brothers immigrated to America from Switzerland; two traveled west, and kept their Swiss name spelled the same.  The other two brothers stayed back east, changed the spelling of their last name to a more phonetic one--Hershey--and the rest is history.  A joke my mother's family has always had is that they were "raised on Hirschi (Hershey) kisses!"  She says that's why she loves chocolate so much!  The PEANUT BLOSSOM COOKIE, a delicious peanut butter cookie, with a HERSHEY KISS pressed in the center, has been one of America's most popular cookies, making the top ten for the last several years, and one of our favorites, of course.  Here is the original recipe, along with two other variations; one for a chocolate Mini Kiss Chocolate Blossom, and one for a Tuxedo Brownie Blossom, using HERSHEY HUGS and a brownie mix.  All are easy to make, and FUN to eat! 

ORIGINAL PEANUT BLOSSOM COOKIES

1 bag (8 oz.) HERSHEY'S KISSES chocolates

1/2 cup shortening

3/4 cup creamy or chunky peanut butter

1/3 cup firmly packed light brown sugar

1 large egg

2 Tablespoons milk

1 teaspoon vanilla extract

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

(granulated sugar to taste)

Preheat oven to 375 degrees.  Remove wrappers from KISSES.  Beat shortening and peanut butter in large bowl until well blended.  Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.  In another bowl, whisk together the egg, milk and vanilla; beat into sugar mixture.  Stir together flour, baking soda, and salt; gradually beat into sugar mixture.  Shape dough into 1" balls.  Roll in granulated sugar; place on lightly greased cookie sheet.  Bake 8-10 minutes, or until lightly browned.  Immediately press a chocolate KISS into center of each cookie; cookie will crack around the edge.  Remove from cookie sheet to wire rack.  Cool completely.  Makes about 4 dozen cookies. 

MINI KISSES CHOCOLATE BLOSSOMS

1 cup butter, softened

1 1/2 cup sugar

2 eggs

2 teaspoons vanilla extract

2 cups flour

1/2 cup cocoa

1/2 teaspoon salt

additional sugar

1 3/4 cups (10-oz pkg.) HERSHEY MINI KISSES

Beat butter, 1 1/2 cups sugar. eggs and vanilla in large bowl until fluffy.  Combine flour, cocoa and salt; gradually add to butter mixture, beating until well blended.  Refrigerate dough about an hour or until firm enough to handle.  Heat oven to 350 degrees.  Shape dough into 1 1/8" balls; roll in additional sugar.  Place on UNGREASED cookie sheet.  Bake 8-10 minutes or until set.  Remove from oven.  Place 3 MINI KISSES on each cookie, pressing down lightly.  Remove from cookie sheet to wire rack.  Cool completely.  Makes about 4 dozen cookies.

TUXEDO BROWNIE HUGS COOKIES

About 60 HERSHEY'S HUGS Chocolates

1 pkg (1 lb 6.5 oz) Original Supreme Brownie mix with Syrup pouch

1/4 cup cocoa

1/4 cup water

1/4 cup vegetable oil

2 large eggs

Remove wrappers from HUGS.  Preheat oven to 350 degrees.  Grease well and flour cookie sheet or line with parchment paper.  Stir brownie mix, pouch of Hershey's Syrup, cocoa, water, oil and eggs in medium bowl until well blended.  Drop by scant teaspoons onto prepared cookie sheet.  Bake 8 minutes or until set.  Cool 1 minute.  Press HUG into center of each cookie.  Remove from cookie sheet to wire rack.  Makes about 5 dozen cookies.

HERSHEY KISSES AND HERSHEY HUGS are registered trademarks of HERSHEY, Inc.

DAINTY CARROT COOKIES WITH ORANGE ICING

This wonderful recipe, for a dainty CARROT COOKIE with a special orange-flavored icing, is absolutely great!  It's a favorite for special occasions--bridal or baby showers, open houses, etc.  They make a beautiful presentation served on a paper lace doily on a special platter.  They are tender, and moist, and spiced just right.  The frosting, made with orange juice, is the crowning touch for this special cookie.  I hope you enjoy them!

DAINTY CARROT COOKIES WITH ORANGE ICING

3/4 cup sugar

3/4 cup shortening

1 egg

1/2 teaspoon salt

1 teaspoon baking powder

2 cups flour

1 3/4 cups mashed cooked carrots

1 teaspoon vanilla

1/2 cup chopped walnuts or pecans

Cream sugar and shortening together; beat in egg.  Stir in dry ingredients, along with the carrots.  Add vanilla, then chopped nuts.  Blend well.  Drop onto greased baking sheets and bake at 350 degrees for 15-20 minutes, or just until lightly browned.  Cool on racks when done.  Pipe or frost orange icing on cooled cookies. 

ORANGE ICING

2 cups powdered sugar

2-3 Tablespoons butter

fresh squeezed orange juice

Add enough orange juice and beat together until smooth.  Spread or pipe on cooled cookies.

These cookies are great fresh, but freeze well, if needed.  A real favorite! 

CHOCOLATE CHIP COOKIE VARIATIONS

Chocolate chip cookies have become the most popular cookie in North America, with the first one originating in about 1930.  Since then, variations have become very popular as well.  These two recipes, both variations on the classic chocolate chip cookie, are delicious, and I think you'll enjoy them both.  The CHOCOLATE PECAN OATMEAL cookie recipe originally called for a big Hershey bar chopped up, but I prefer to use the big, maxi milk chocolate chip Guittard makes.  But, as with all chocolate chip cookie recipes, the chips are always interchangeable, according to the likes of you and your family.  The pecans in this recipe can also be replaced with others of your choice.  I prefer the pecans because they give the cookie, along with the oatmeal, a real sweet, nutty, chewy taste.  I always get requests for this recipe--it's a real crowd-pleaser!

CHOCOLATE PECAN OATMEAL COOKIES

1 cup butter, softened

1 cup sugar

1/2 cup brown sugar, packed

2 eggs

1 teaspoon vanilla

1 teaspoon baking soda

1 teaspoon salt

2 cups flour

2 cups quick oats (I have even used the regular oats)

1 cup pecans, chopped  (I use more)

1 11.5 oz. pkg Guittard maxi milk chocolate chips

Cream sugars and butter until light.  Add egg and vanilla and mix well.  Sift together dry ingredients and add to mixture of sugar, butter, egg and vanilla.  Blend well.  Fold in oats, mixing well.  Add nuts and chocolate chips and stir in well.  Roll by heaping Tablespoonfuls and place on a greased baking sheet and bake at 350 degrees for 10 minutes, or until browned as you like them.  Cool on rack when done, then enjoy!

The graham cracker chocolate chip cookies were given to me by a friend a couple years ago.  When I tasted them, I couldn't figure out exactly what was in them giving them their great taste.  This recipe is especially quick and easy, and would be fun to try for a different variation on the traditional chocolate chip cookie.  Children would love helping with, or even making these by themselves.  I hope you try it out!

GRAHAM CRACKER CHOCOLATE CHIP COOKIES
4 cups crushed graham crackers
1 can sweetened condensed milk (she says she uses a little bit more than 1 can)
1 pkg semi sweet chocolate chips (may substitute milk chocolate)
1 bottle whole macadamia nuts
Mix together all ingredients.  Using a cookie scoop, place on a greased cookie sheet and bake at 375 for 10 minutes, or until done.  ENJOY! 

Here are just a few of the choices you have when adapting your chocolate chip cookie recipes: 

VARIATIONS FOR CHOCOLATE CHIP COOKIE RECIPES:

semi-sweet chocolate chips

miniature semi sweet chocolate chips

milk chocolate chips

mint chocolate chips

butterscotch chips

peanut butter chips

candy coated rainbow chocolate chips

candy coated chocolate pieces (m&m's)

white chocolate chunks

Hershey bar chocolate chunks

Reese's pieces

Andes mint chips
walnuts, pecans, macadamias, cashews, almonds, filberts

YUMMY DOUBLE CHOCOLATE PEANUT BUTTER COOKIES

As you may have noticed, I have posted a couple of recipes now for Reese's Peanut Butter-type candies and cookies.  Requests for these recipes is the reason.  They are both old recipes--tried-and-true, and would make make good additions to your recipe file. These DOUBLE CHOCOLATE PEANUT BUTTER COOKIES are a new take on the old standard "Peanut Blossom" cookie with the Hershey Kiss pressed in the center of the cookie.  These have oats, chocolate chips and a miniature Reese's Peanut Butter cup pressed in the top.  I substitute crunchy peanut butter for the creamy peanut butter that it calls for.  The cookie is hearty, crunchy and chocolaty.  The mixture of butter and shortening makes a crispy outside, soft, chewy center cookie that is very good.  I still make the Peanut Blossom cookies, but this is a fun alternative, especially for those who love Reese's Peanut Butter Cups

DOUBLE CHOCOLATE PEANUT BUTTER COOKIES

1 Cup packed brown sugar

1/2 Cup butter, softened

1/2 Cup vegetable shortening

1/2 Cup creamy peanut butter

1 egg

2 teaspoons vanilla

2 1/2 Cups old-fashioned oats

2 Cups flour

1/4 teaspoon salt

1 pkg. milk chocolate chips

36 miniature peanut butter cups

Heat oven to 350 degrees.  In large mixing bowl, combine sugar, butter, shortening, peanut butter, egg and vanilla.  Beat at medium speed of electric mixer until well blended.  Add oats, flour and salt.  Beat at low speed until soft dough forms.  Stir in chips.  Shape dough into 1 1/4-inch balls.  Place balls 2 inches apart on ungreased cookie sheets.  Bake for 10 to 14 minutes, or until set.  Immediately press peanut butter cup into center of each cookie.  Let cool for 2 minutes before removing from cookie sheets.  Cool completely before storing.