Oatmeal Butterscotch Cookies

1/2 C. butter, softened
1/2 C. shortening
3/4 C sugar
3/4 C. brown sugar
2 eggs
1t. vanilla
1 1/2 C. flour
1 t. baking soda
1/2 t. cinnamon
1/2 t. salt
3 C. rolled oats
1 2/3 C. butterscotch chips

Heat oven to 375 degrees.
In a large bowl, beat the butter, shortening & sugars together. Add the eggs & vanilla, beating well.
In a medium bowl, stir together the flour, b.soda, cinnamon & salt. Gradually add the flour mixture to the butter mixture. stir until blended. Stir in oats & chips. Drop by tablespoonfuls about 2" apart onto ungreased cookie sheets. Bake for 10 min. until edges begin to brown. Transfer to wire rack to cool.

Rolo Cookies

3 C. flour
3/4 C. cocoa
1 t. baking soda
1 C. sugar
1 C. brown sugar
1 C. butter, softened
2 t. vanilla
2 eggs
1 bag of Rolos, unwrapped
1/2 C. sugar, for rolling cookies in

Combine flour, cocoa & baking soda. Set aside. Mix sugars, butter, vanilla & eggs. Add flour mixture & mix. Wrap just enough dough (about 2 T.) around 1 Rolo.  Roll in sugar & bake at 375 degrees for 8-10 minutes.

Very Soft Sugar Cookies

2 C. sugar
1 C. margarine, softened
3 eggs
1 t. vanilla
1 C. sour cream
5 C. flour
1 t. baking soda
1 t. baking powder
1 t. salt

Cream sugar and margarine. Add eggs, vanilla & sour cream. Combine dry ingredients in seperate bowl & add to wet mixture. Refrigerate about 2 hrs. Roll out to 1/2" thickness. Cut out into desired shapes. Bake at 350 degrees for 10-12 minutes. Frost when cooled.

THE Best Chocolate Chip Cookies

1/2 c. shortening
1/2 c. butter, at room temp.(this is very important)
3/4 c. packed brown sugar
3/4 c. sugar
2 eggs
1 1/2 t. vanilla
1 t. salt
1 t. baking soda
2 1/4 c. flour
1 (12 oz.) pkg. semisweet chocolate chips

Preheat the oven to 375 degrees. In large mixer bowl, combine shortening & butter. Beat on medium speed for 1 minute. Add the sugars. Beat until combined, scraping the sides of the bowl occasionally. Add eggs & vanilla. Do not overmix or you'll end up with tougher cookies. Combine flour, salt & baking soda in seperate bowl. Add flour mixture slowly to butter mixture. Add the chocolate chips. Drop dough on cookie sheet 2 inches apart. Bake for 8-10 minutes. Watch them closely. They're done when they're edges are golden brown or a toothpick can be cleanly removed from the center. Remove from oven & let cool on their sheet for a few minutes. Cool on wire racks 5 minutes.

Peanut Butter Crisscrosses

1 c. margarine (imperial works good)
1 c. sugar
1 c. brown sugar
1 t. vanilla
2 eggs
1 c. peanut butter
3 c. flour
2 t. baking soda
1/8 t. salt

Preheat oven to 375 degrees. Mix margarine & sugars. Add vanilla & eggs. Mix dry ingredients in seperate bowl. Add to wet ingredients. Form into balls, press with fork. Bake on ungreased cookie sheet for 10 minutes.

Easy Peanut Butter Cookies

1 c. peanut butter
1 c. sugar
1 egg
1 t. vanilla

Preheat oven to 350 degrees. Mix ingredients. Shape into 1" balls. Place on ungreased baking sheet. Flatten slightly with fork. Bake 12-15 minutes. Yield: 2 dozen
*Note: There is NO flour in this recipe.

Snickerdoodles

1/2 c. margarine, softened
1/2 c. butter, softened
2 eggs
2 3/4 c. flour
2 t. cream of tartar
1 t. soda
1/2 t. salt
Cinnamon sugar

Cream together margarine, butter & eggs in mixing bowl. Sift dry ingredients together & add to wet ingredients. Chill dough. Preheat oven to 400 degrees. Roll dough in balls, then in cinnamon sugar. Bake for 8-10 minutes.

No Bake Cookies

2 c. sugar
3 T. cocoa
1/2 c. milk
1/2 c. peanut butter
1/2 c. butter
1 t. vanilla
2 c. quick oats
1 c. chopped nuts (optional)

Mix sugar & cocoa in saucepan, add milk. Mix well & boil 3 minutes. Remove from heat & add peanut butter, butter, vanilla & oats.
Mix well for a couple of minutes & drop by spoonfuls on wax paper. Store in air tight container.