Oatmeal Chocolate Chip Cookies

1 cup butter, softened
2 eggs
2 cups brown sugar
1 tsp. Baking soda
½ tsp. Salt
1 tsp. Baking powder
2 cups oatmeal
2 cups flour
2 cups chocolate chips
Nuts (optional)
1 cup coconut (optional)

Cream butter, eggs, and sugar. Add soda, salt, and baking powder. Stir in oatmeal, followed by flour. Add chips, nuts and coconut.

Bake @350 for 8-12 minutes.

Peanut Butter Gunchos

3/4 C. Sugar
3/4 C. Karo Syrup
1 C. Peanut butter
4 C. Cornflakes
2 tsp. vanilla

Mix sugar and syrup in a sauce pan, heat to boil. Take off and add peanut butter and vanilla. Mix until blended. Have cereal in a bowl and pour mixture over cereal. Form into balls and let cool on wax paper.

NEIMAN-MARCUS COOKIES (Recipe may be halved)

2 cups butter
24 oz. Chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. Soda
1 tsp. Salt
2 cups sugar
1 - 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. Baking powder
2 tsp. Vanilla
3 cups chopped nuts (your choice)

Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips , Hershey bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.
Makes 112 cookies

Soft Oreo Cookies

Soft Oreo Cookies

Cookie:
2 boxes devils food cake mix
4 eggs
¾ C. oil

Filling:
8 oz. cream cheese
1 tsp. vanilla
½ C. butter
3-4 C. powdered sugar

Mix cake mixes, oil and eggs. Roll into balls (silver dollar size). Cook 8 to 10 min. at 350 degrees. Don’t cook too long, take them out when they look a little too soft. Let cookies cool completely. Combine all filling ingredients; cream well. Take one cookie, put filling on flat bottom side, put together with another cookie. Can add peppermint extract instead of vanilla and color filling green to make mint Oreos cookies. Makes 3 doz.

Pumpkin Drop Cookies

I made these cookies today - so yummy in the fall!

1 ½ sticks butter (room temp)
2/3 cup brown sugar, packed
2 eggs
1 ½ tsp vanilla
1 cup pumpkin puree
1 cup chocolate chips
2 cups flour
½ tsp baking powder
½ tsp soda
1 pinch salt
2 ½ tsp pumpkin pie spice

Beat together butter, brown sugar, eggs & vanilla. Beat in pumpkin. Add flour, baking powder, soda, salt & pumpkin pie spice. Stir in chocolate chips.

Bake on ungreased cookie sheet @ 375 for 10 - 12 minutes

Peanut Butter Cookies

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter or margarine, softened
1 egg
1 1/4 cups Gold Medal® all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.

Heat oven to 375ºF.

Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.

Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.