Vanishing Oatmeal Cookies

The Quaker Oats recipe has changed a bit over the years. They now use 2T less butter and 1/4 less sugar. I like the recipe I copied from my oatmeal years ago.

1/2 pound butter or margarine softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 tsp vanilla

11/2 cup flour

1 tsp soda

1 tsp cinnamon

1/2 t. salt optional

3 cup quick oats

1 cup raisins

MONSTER COOKIES

1 lb. butter

4 c. sugar

2 lb. brown sugar

(cream together butter and sugars)

3 lb. peanut butter (here I'm making a half batch)

1 dozen eggs

1 T. vanilla

1 T. corn syrup

(add wet ingredients, mix well)

1 t. salt

8 t. baking SODA (I took a picture of POWDER and it should be SODA.)

2 c. chopped walnuts

1 lb. chocolate chips (we like mini because they cookies slice better)

(add salt, baking powder, chocolate and nuts, mix well)

18 c. oats

(blend in the oats….you’ll need to get your hands dirty. My mixer just fits a 1/2 batch. If you don't have a 6qt mixer, your hands and a bowl the size of a kitchen sink are your only option.)

Form rolls 3” dia. and 18”-24” long. Wrap first in waxed paper, then in foil. These rolls

will refrigerate for up to 1 week, and freeze for up to 3 months.

Oh wait, using the mixer didn't save me completely. I still had to get my hands dirty. I looked like this after rolling the dough.

Slice chilled rolls 3/8” thick. Arrange slices on a cookie sheet, leave plenty of room around…these cookies grow. Decorate with M&M’s. Bake for 12 min. in 350* oven. Don’t over bake! These cookies are best when soft. If they brown, then they’ll be too crisp. Eat those quickly because they’re not good the next day.

Persimmon Cookies

from Lena Murray (Grace Baptist)

1 c. sugar

1/2 c. margarine

1 egg

1/2 t. cinnamon

1 c. mashed ripe persimmon

1 c. raisins

1 c. chopped nuts

2 c. flour

1 t. soda

Bake at 350 for 15 min.

Makes 3 dozen+

Gram's Cut-Out Cookies

Makes 4 dozen

1 c. (2 sticks) butter or margarine

1 1/2 c. unsifted powdered sugar

1 egg

1 t. vanilla

2 1/2 c. all-purpose flour

1 t. baking powder

frosting: 1 egg white beat until foamy and 1/2 c. powdered sugar. (can be tinted)

Soften butter, and beat until creamy.

Beat in sugar until smooth.

Add egg and vanilla, mix well.

Stir in flour and baking powder until thoroughly mixed.

Chill 2 to 3 hours

Roll dough thin on floured floured board.

Cut into desired shapes.

Frost before baking, sprinkle if desired.

Bake on ungreased cookie sheet in 375 oven (8-10 min)

Peanut Butter Kisses

1/2 c. sugar

1/2 c. brown sugar

1/2 c. margarine

1/2 c. peanut butter

2 T. milk

1 t. vanilla

1 egg

1 3/4 c. flour

1 t. baking soda

1/2 t. salt

Roll into 1 " balls. Roll in sugar. Place 2" apart on ungreased cookie sheet. Bake at 350 for 10-12 minutes. Decorate immediately with a kiss.

Nanny B's

1/2# butter (2 sticks)

2/3 c. sugar

2 c. flour

1 t. baking powder

1/8 t. salt (I just use salted butter instead)

1 t. almond extract

1/4 c. sugar and chopped almonds for garnish

Shape like a finger and flatten. Brush with egg white and sprinkle with sugar almond mixture. Bake 10 minutes at 350 degrees.

Aunt Stella's Cookies

1 c. butter

1 c. sugar

1 egg seperated

1 t. vanilla

1 1/2 - 2 c. flour

Cream together butter and sugar. Add egg yolk and vanilla. Add flour until it forms a good dough. Roll into 3/4" balls and flatten slightly. Brush with egg whites. Garnish with a walnut or a marachino cherry half. Bake 7 minutes in a 350 degree oven.

Gram's Shortbread

1/2 c. superfine sugar

1 c. butter

1 egg

2 1/2 c. flour

Roll into small balls. Criss Cross with a fork. Decorate with assorted sprinkles. Bake 300 degrees for 20 minutes on an ungreased cookie sheet.