Drop 'em into the oven, then drop 'em onto my taste buds!
Aline & B-man 
Quick Chocolate Softies
1 pkg (18.25 oz) devil’s food cake mix
1/3 cup water
¼ cup butter, softened
1 egg
1 cup white chocolate baking chips
½ cup coarsely chopped walnuts
Preheat oven to 350 F. Grease cookie sheets.
Combine cake mix, water, butter and egg in large bowl. Beat with electric mixer at low speed until moistened. Increase speed to medium; beat 1 minute (dough will be thick). Stir in chips and nuts; mix until well blended.
Drop dough by heaping teaspoonfuls 2 inches apart onto prepared cookie sheets.
Bake 10 to 12 minutes or until set. Let cookies stand on cookie sheets 1 minute. Remove cookies to wire racks; cool completely.
Makes about 4 dozen cookies.
Crispy Oat Drops
1 cup butter or margarine, softened
½ cup granulated sugar
½ cup firmly packed light brown sugar
1 large egg
2 cups all-purpose flour
½ cup quick-cooking or old-fashioned oats, uncooked
1 tsp cream of tartar
½ tsp baking soda
¼ tsp salt
1¾ cups M & M’s Semi-Sweet Chocolate Mini Baking Bits
1 cup toasted rice cereal
½ cup shredded coconut
½ cup coarsely chopped pecans
Preheat oven to 350 F.
In large bowl cream butter and sugars until light and fluffy; beat in egg.
In medium bowl combine flour, oats, cream of tartar, baking soda and salt; blend flour mixture into creamed mixture.
Stir in M & M’s, cereal, coconut and pecans. Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
Bake 10 to 13 minutes or until lightly browned. Cool completely on wire racks. Store in tightly covered container.
Makes about 4 dozen cookies.
Maple Walnut Cookies
1¼ cups firmly packed light brown sugar
¾ cup butter or butter-flavoured vegetable shortening
2 tbsp maple syrup
1 tsp vanilla
1 tsp maple extract
1 egg
1¾ cups all-purpose flour
1 tsp salt
¾ tsp baking soda
½ tsp cinnamon
1½ cups chopped walnuts
30 to 40 walnut halves
Heat oven to 375 F. Place sheets of foil on countertop for cooling cookies.
Place brown sugar, butter, maple syrup, vanilla and maple extract in large bowl. Beat at medium speed of electric mixer until well blended. Add egg; beat well.
Combine flour, salt, baking soda and cinnamon. Add to butter mixture; beat at low speed just until blended. Stir in chopped walnuts.
Drop dough by rounded measuring tablespoonfuls 3 inches apart onto ungreased cookie sheets. Press walnut half into center of each cookie.
Bake one cookie sheet at a time at 375 F. for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Makes about 3 dozen cookies.
Fudgy Peanut Butter Jiffy Cookies
2 cups granulated sugar
½ cup evaporated milk
½ cup butter or margarine
¼ cup unsweetened cocoa powder
2-1/2 cups quick or old-fashioned oats, uncooked
½ cup peanut butter
½ cup raisins or chopped dates
2 tsp vanilla
In large saucepan, combine sugar, milk, margarine and cocoa. Bring to a boil over medium heat, stirring frequently. Continue boiling 3 minutes. Remove from heat. Stir in oats, peanut butter, raisins and vanilla; mix well.
Quickly drop by tablespoonfuls onto waxed paper or greased cookie sheet. Let stand until set. Store tightly covered at room temperature.
Makes about 3 dozen cookies.
Peanut Butter No Bakes
1 cup milk
4 cups sugar
1/2 pound butter or margarine
1 1/2 cups peanut butter
8 to 10 cups oatmeal
1 teaspoon vanilla
Mix together the milk, sugar and butter or margarine. Bring to a boil and boil 1 minute. Remove from heat. Add peanut butter and vanilla mixing well. Stir in oatmeal, mixing well. Drop onto wax paper while still warm. Cool.
The Nieman Marcus cookie
2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
24 oz. chocolate chips
1 tsp. salt
1 8 oz. Hershey bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla
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.
Smartie Cookies
1 cup margarine
1 cup brown sugar
1 egg
2 cups all purpose flour
1 tsp baking soda
1/4 tsp. salt
1 tsp. vanilla
1 cup Smarties
Cream the margarine thoroughly; add sugar and cream until light and fluffy. Add egg and stir well. Add vanilla and stir. Gradually add flour, baking soda and salt, stir well after each addition. Add Smarties last and stir well. Drop by spoonful on lightly greased cookie sheet. Bake at 350 degrees for 10 minutes until lightly browned. Remove and cool on rack.
BetK
Bisquick Drop Cookies
1 cup peanut butter
1/4 cup butter, softened
1 cup sugar (or 1 cup packed brown sugar)
1/2 cup boiling water
2 cups Bisquick (or any baking mix)
Preheat oven to 400 degrees. Mix all together except Bisquick blending well. Gradually add Bisquick and stir until combined. Drop by teaspoonful onto a lightly greased cookie sheet. Flatten with a fork dipped in sugar. Bake for 8-10 minutes, until set but not hard. Makes approximately 6 dozen. Can also add nuts and raisins if desired.
Mom’s Cookie Crumbles (No Bake)
2 cups sugar
1/2 cup butter (1 stick)
1/2 cup milk
5 Tbsp cocoa
1 tsp vanilla
Dash of salt
1/2 cup peanut butter
2 1/2-3 cup oats
In a large saucepan, combine sugar, butter, cocoa and milk. Cook over medium high heat until mixture comes to a boil. Boil exactly 1 1/2 minutes after entire mixture comes to a full rolling boil. Remove from heat and add vanilla, salt and peanut butter; stirring until peanut butter melts. Working quickly, add oats and stir; drop by teaspoon onto an ungreased cookie sheet or waxed paper. Let cool then store in an airtight container.
Florentines
(4 dozen)
1/3 cup flour
Pinch salt
¼ tsp baking soda
4 tbsp butter
1/3 cup firmly packed brown sugar
2 tbsp light corn syrup
1 egg, well beaten
½ cup flaked coconut
2 ounces semisweet chocolate
Preheat oven to 350 F.
Sift together flour, salt and baking soda.
Cream butter and add sugar gradually, creaming until light and fluffy. Add corn syrup and egg and beat well. Stir in the flour mixture, vanilla and coconut. Drop teaspoons of dough about 2 inches apart onto greased baking sheet. Spread into thin rounds.
Bake for 10 minutes. Remove at once from baking sheet. Cool.
Heat chocolate in double boiler over hot water until partly melted. Remove from hot water and stir rapidly until entirely melted. Dribble melted chocolate in a lacy pattern over cookies. Let stand for several hours, or until chocolate is firm.
Chocolate Meringues
(about 8 dozen)
1 cup (6 oz) semisweet chocolate morsels
3 egg whites
1 cup sugar
1/3 cup graham cracker crumbs
½ tsp vanilla extract
Preheat oven to 350 F.
Melt chocolate morsels over hot, not boiling, water. Remove from hot water and let cool for 5 minutes.
Beat egg whites until stiff but not dry. Gradually add sugar and beat until smooth and glossy. Fold in melted chocolate, the crumbs and vanilla.
Drop level teaspoons of batter onto greased cookie sheets. Bake for 15 minutes. Serve with custards and ice creams.
Brandy Snaps
(80 cookies)
¼ cup light corn syrup
¼ cup molasses
¼ lb butter, at room temperature
1 cup flour
2/3 cup sugar
1 tsp ground ginger
2 tsp brandy
Preheat oven to 300 F.
Heat syrup and molasses to boiling. Remove heat and add butter.
Sift together flour, sugar and ginger. Add gradually, while stirring, to molasses mixture. Mix well. Add brandy.
Drop by half-teaspoonfuls 3 inches apart on greased cookie sheet. Bake 10 minutes.
Remove from oven, loosen 1 cookie at a time and roll over handle of a wooden spoon. Slip off carefully.
Serve filled with whipped cream, if desired.
Nutmeg Hermits
(5 dozen)
4 cups flour
1 tsp baking soda
1-1/2 tsp grated nutmeg
pinch of salt
½ lb butter
2 cups soft brown sugar
4 eggs
¼ cup milk
2 cups seedless raisins
1 cup chopped pecans or walnuts
Preheat oven to 375 F.
Sift together flour, baking soda, nutmeg and salt. Cream butter and brown sugar. Beat eggs into butter mixture. Add flour mixture alternately with milk. Stir in raisins and nuts.
Drop teaspoons of batter onto lightly greased cookie sheets. Bake for 12 to 15 minutes.
Coconut Crunchies
2-1/4 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup butter or shortening
1 cup granulated sugar
1 cup lightly packed brown sugar
2 eggs
3 tbsp milk
1-1/2 tsp vanilla extract
2 cups corn flake cereal
1 cup flaked coconut
Combine flour, baking powder, baking soda and salt.
Cream butter, sugars and eggs on medium speed of electric mixer until light and fluffy. Add milk and vanilla, mixing until smooth. Add flour mixture, beating on low speed until blended. Stir in cereal and coconut. Mix well.
Drop dough by rounded tablespoonfuls onto greased baking sheets. Bake at 375 F for 10-12 minutes, or until light golden.
Helpful Hint: Underbake to very light colour for chewy cookies, or until golden for crisp cookies.
Pineapple Raisin Drop Cookies
½ cup shortening
1 cup brown sugar
1 tsp vanilla
1 egg
¾ cup raisins
2 cups sifted all-purpose flour
1 tsp baking powder
½ tsp soda
½ tsp salt
½ cup crushed pineapple (drained)
Cream shortening and sugar until light and fluffy. Add vanilla and egg, and cream until light. Add fruits and sifted dry ingredients.
Drop by spoonfuls on greased cookie sheet. Bake at 375 degrees for 15 minutes.
Chocolate Chip Cookies
1/2 cup shortening (Crisco)
1/4 cup brown sugar, packed
1/2 cup sugar
1 egg
1 tsp vanilla
1 tsp salt
1 cup plus 1 Tbsp plain flour, sifted
1 tsp baking soda
1 (12oz) pkg chocolate chips
1/2 cup nuts, chopped
Cream shortening and both sugars. Blend in egg and vanilla; mix well. Combine dry ingredients and blend. Add to wet mixture. Stir in chocolate chips and nuts. Drop from teaspoon onto ungreased cookie sheets. Bake @ 375 degrees for 10-12 minutes.
Soft Sugar Cookies
2 cup all purpose flour; sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup shortening
1/4 cup butter or margarine
1 cup granulated sugar
1 large egg yolk
1/2 cup buttermilk or sour milk
1/2 teaspoon vanilla extract
1 large egg white
Preheat the oven to 375°F. Sift the flour, soda, and salt together, and set aside. Work the shortening and butter together, with a spoon, until fluffy and creamy. Add the sugar slowly, continuing to work until light. Then add the egg yolk and beat until light and fluffy. Add the flour mixture alternately with the buttermilk, beating well after each addition. Stir in the vanilla and then gently fold in the stiffly beaten egg white.
Drop by rounded Tablespoonfuls 3 inches apart on a greased cookie sheet. Flatten with a spatula to 1/2-inch thickness.
Bake in the preheated over for 20 minutes or until done.
Makes 18 3-inch cookies.
BetK
Serves/Makes: 2 dozen | Difficulty Level: 2 | Ready In: 1-2 hrs
Ingredients:
4 cups wheaties and/or rice crispies
1 package (12 oz size) semi-sweet chocolate chips
4 tablespoons peanut butter, heaping
Directions:
Melt chocolate and peanut butter in double boiler until chocolate is melted. Stir to combine. Fold in cereal.
Place globs of cookie mixture onto wax paper coated cookie sheets and place in refrigerator until chocolate is firm and dry.
Sugar Cookies
Flavoured just right with almond. No rolling of dough required.
1/2 cup butter, softened
3/4 cup granulated sugar
1 large egg
1 tsp vanilla
1/2 tsp almond flavouring
2 cups all-purpose flour
1-1/2 tsp baking powder
1/2 tsp salt
granulated sugar, for topping
Cream butter and sugar together well. Beat in egg, vanilla and almond flavouring.
Add flour, baking powder and salt. Stir to mix well. Use 1 tbsp to shape each ball. Arrange balls on greased cookie sheet.
Grease bottom of glass. Dip in sugar. Press ball flat. Repeat. Bake in 375 F oven for 10 to 12 minutes. Makes about 30 cookies.
1 cookie contains: 84 calories; 3.5g fat; 1g protein; 81mg sodium