May 2002 WOWsie Cookie Recipes!
Main Recipe Page
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Easy Roll Sugar Cookies
1 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
3 cups flour
1 tsp baking powder
1/3 cup milk
1/2 tsp salt
Cream butter and sugar. Mix in eggs and vanilla. Blend in dry ingredients and milk. Chill. Roll out about 1/4 inch thick on flour surface. Cut with cookie cutters. Place on greased cookie sheet. Bake at 350 for 8 to 10 minutes. Frost and decorate when cool. Makes 5 dozen.

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Peanut Butter-Chocolate Chip Cookies
(my niece made this recipe up)
1 cup sugar
1 cup brown sugar
1 cup butter or margarine
1 cup peanut butter
1 tsp. vanilla
2 eggs
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
Preheat oven to 350 degrees. Mix together the sugars, butter, peanut butter and vanilla. Beat in eggs. In separate bowl, mix rest of ingredients. Put in to rest of mixture. Mix well. Bake for 9-11 minutes. They're very good!

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OLD SOUTH TEA CAKES
This recipe has been handed down thru the generations, so good! My Granny's Dutch Girl cooky jar was always filled with them.
4 cups all-purpose flour
1 tsp. baking soda
2 tsp. baking powder
2 cups sugar
2 eggs
1/2 cup buttermilk
2 sticks butter, softened
2 tsp. vanilla
Preheat oven to 350 degrees. In your largest batter bowl, sift the dry ingredients; add eggs, buttermilk, butter vanilla. Mix well - dough will be soft. Roll out on floured surface (I use my no mess dough board from QVC) to about a 1/4 thickness. You can use cookie cutters if you wish. Granny just cut them into squares about 3x3" with her butter knife (me too). Bake on cooky sheet lightly sprayed with Pam and bake for 10-12 min.

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Pecan Crunch Cookies
1 cup butter or margarine
1/2 cup sugar
1 teaspoon vanilla
1/2 cup crushed potato chips
1/2 cup chopped pecans
2 cups sifted all-purpose flour
Cream together butter, sugar and vanilla. Add crushed potato chips and pecans. Stir in flour. Form into small balls, using about one tablespoon dough for each. Place on ungreased cookie sheet. Press balls flat with the bottom of a tumbler dipped in sugar. Bake at 350 degrees for 16-18 minutes or until cookies are lightly browned. Makes about 3 1/2 dozen.


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Chocolate-Peanut Butter No Bake Cookies
2 c. sugar
1/2 c. unsweetened cocoa powder
1/2 c. milk
1/2 c. margarine
1/2 c. crunchy peanut butter
1 tsp. vanilla
3 c. quick-cooking oatmeal
In a saucepan on medium heat, mix together sugar, cocoa and milk until sugar is dissolved. When the mixture comes to a boil, add margarine and boil for one minute more. Remove from heat and add peanut butter, vanilla and oatmeal and stir well. Drop by teaspoonfuls on to waxed paper or parchment and allow to cool. Yield: Approx. 5 dozen.

Mocha Biscotti
1/2 c. butter or margarine
1 c. sugar
1 tbsp. instant coffee crystals
2 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/8 tsp. salt
3 eggs
1/3 c. unsweetened cocoa powder
2 3/4 c. all purpose flour
1/2 c. chopped toasted almonds
Beat the butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, instant coffee, baking powder, cinnamon and salt and beat until combined. Beat in eggs until combined. Mix in the cocoa powder and as much of the flour as possible with the mixer; stir in the remaining flour with a wooden spoon. Stir in the almonds. Divide dough into two portions.
With floured hands, shape each portion into an 8 inch roll. Place the rolls 5 inches apart on a lightly greased cookie sheet and flatten slightly, to a 3 inch width.
Bake in 375 degree oven for 20-25 minutes, until firm and a toothpick inserted in center comes out clean. Allow to cool completely on cookie sheet. Once cool, transfer to a cutting board. Cut each loaf diagonally into 1/2 inch slices. Lay slices cut side down on cookie sheet. Bake in 325 degree oven for 8 minutes. Turn slices over and bake 7-12 minutes more, until dry and crisp. Cool on wire rack, then drizzle with chocolate drizzle.* Makes approx. 30.
*Chocolate drizzle: Melt together 1/3 c. semisweet chocolate pieces and 1/2 tsp. shortening, stirring until well mixed.


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Peanut Butter Crunchies
2/3 cup white karo
1/2 cup packed brown sugar
Cook till full boil and remove. Add
1 cup peanut butter
Mix till peanut butter is melted. Add
2 cups Rice Krispies
2 cups Corn Flakes
Drop by teaspoon onto wax paper


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Chocolate Chip Cookies
2 1/4 cups unsifted all purpose flour
1 tsp baking soda
1 cup butter or margarine, softened
1/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 tsp vanilla
1 package (4 serving size) vanilla instant pudding
2 eggs
1 package (12 oz.) chocolate chips
Mix flour with baking soad. Combine butter, the sugars, vanilla and pudding mix in large mixer bowl, beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips. (Batter will be stiff) Drop by rounded teaspoonfuls, about 2 inches apart onto ungreased baking sheets. Bake at 375 degrees for 8 to 10 minutes.

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(E-mail) Worm Cookies
2 cups butterscotch chips
2 cups chow mein noodles
1 cup salted peanuts
In Microwave, melt the butterscotch morsels, stirring frequently until smooth. Remove from heat, and stir in the chow mien noodles and peanuts. Drop by teaspoonfuls onto waxed paper. Refrigerate until firm.

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Potato Chip Cookie
1 cup white sugar
1 cup brown sugar
1 cup shortening
2 beaten eggs
1 t. vanilla
1 t. soda
2 cups flour
1 to 2 cups crushed potato chips
1 cup nuts
Drop by teaspoonful unto cookie sheet
350 degrees for 10 minutes
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Mexican Wedding Cookies
1 cup almonds or shelled walnuts
2 cups flour
1/4 teaspoon salt
1 cup softened butter
1/4 cup sugar
2 teaspoons vanilla
confectioners sugar
Preheat oven to 325 degrees.
Chop nuts finely and place in mixing bowl. Add flour and salt. Mix well. In another bowl, mix butter, sugar and vanilla. Add flour mixture to butter mixture and mix until you get a crumbly batter. Shape into small balls using one teaspoon of batter. Bake at 325 degrees for 20 minutes. Let cool. When cool, shake a few at a time in a bag with confectioners sugar. Makes: 2 to 3 dozen.

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Hawaiian Chocolate Chip Cookies
1 cup butter-flavored shortening 1 tsp baking soda
3/4 cup sugar 1/8 tsp salt
33/4 cup bronw sugar 2 c quick oats
1 egg 1 c
shredded coconut
1 tsp vanilla 1 c
macadamia nut bits
1 1/2 cup flour 1 c semi-
1 tsp baking powder sweet choc
pieces
Preheat oven to 325 F. Cream shortening and sugars in an electric mixer
until light and fluffy.Add egg and vanilla, beat well. Sift flour with
baking powder, baking soda, and salt and gradually mix into creamed
mixture. Stir in remaining ingredienats . Shape into 1 1/2 " balls.
Plave on an ungreased baking sheet and flatten with the bottom of a
glass dipped in flour. Bake for 15 minutes or until lightly browned,
Makes 3 doz large cookies.

Peanut Butter Clouds
1 cup butter or margerine 1 tsp vanilla
1 cup peanut butter 2 cups flour
1 cup sugar 2 tsps
baking soda
1 cup powdered sugar 1 tsp salt
2 eggs
In a large bowl of electric mixre, cream butter and peanut butter,
gradually add sugars and cream thoroughly. Add egs and vanilla; beat
well. Sift flour with baking soda and salt; gradually add to cramed
mixture. Chill dough until easy to handle. Prehat oven to 350F. Shape
dough into 1 in balls and place on greased baking sheets. Flatten dough
with a fork dipped in flour, making a criss cross pattern on top. Bake
for 12 to 15 minutes Makes 6 dozen.

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PEANUT-BUTTER AND CHOCOLATE KISSES
1/2 cup butter or margarine at rooom temp.
1/2 cup smooth (or crunchy) peanut butter
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1and3/4 cups all purpose flour
1 teaspoon baking soda
3 tablespoons granulated sugar
48 milk-chocolate candy kisses, unwrapped
Preheat oven to 375%
In a medium bowl beat together butter, peanut butter, brown sugar, 1/4 cup granulated sugar, egg, vanilla, and salt until lightly fluffy. Add flour and baking soda beating till completly blended.
Shape dough into 48 balls, using a rounded teaspoon for each.
Roll balls in 3 tablespoons of granulated sugar
Place 2 inches apart on ungreased baking sheets
Bake 8 to 10 minutes or until golden brown
Immediately (while hot) top each cookie with a candy kiss, carefully pressing down firmly into cookie.
Remove cookies from cookie sheets and allow to cool, makes 48 cookies.
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Fudge Puddles
Shells:
1/2 c butter
1/2 c creamy peanut butter
1/2 c sugar
1/2 c packed brown sugar
1 egg
1/2 tsp vanilla extract
1 1/4 c flour
3/4 tsp baking soda
1/2 tsp salt
In mixing bowl cream butters & sugars.
Add egg & extract
Stir together dry ingredients & add to creamed mixture Mix well & chill 1 hour.
Shape into 1 inch balls, about 48.
Place in lightly greased mini muffin tins.
Bake @ 325 for 14 -16 minutes or lightly browned.
Remove from oven & immediately make wells in the center of each, a melon baller works good.
Cool in tins for 5 minutes then carefully remove to wire rack.
Filling:
1 c milk chocolate chips (6oz)
1 c semisweet chocolate chips (6oz)
1 can(14oz) sweetened condensed milk
1 tsp vanilla extract
Chopped nuts
Melt chocolates, stir in milk & vanilla.
Mix well.Pour or use pasrty bag to fill each shell.
Sprinkle with nuts.

*Can use filling as a topping for ice cream, store in fridge.

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Oatmeal Cookies
1 Cup butter softened
1 Cup firmly packed brown sugar
1/2 Cup sugar
2 Eggs
1 Teaspoon vanilla
1-1/2 cups flour
1 Teaspoon baking soda
1 Teaspoon cinnamon
3 Cups Oatmeal
1. Heat over to 305 degrees F.
2. Beat together butter and sugars until creamy.
3. Add eggs and vanila.
4. Add combined flour, baking soda and cinnamon: mix well.
5. Stir in oats.
6. Drop by rounded tablespoon onto ungreased cookie sheet.
7. Bake 10-12 minutes or until golden brown.
8. Cool one minute on cookie sheet; remove to wire rack. About 4 dozen

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Oatmeal Lace Cookies
2 cups quick oatmeal
2 cups sugar
1 cup butter, melted
6 tablespoons flour
teaspoon salt
1 teaspoon vanilla
2 eggs, beaten
teaspoon baking powder
Preheat oven to 350. Mix ingredients in order given.
Line cookie sheets with tin foil - important
This is most important step- drop by (not a misprint) teaspoon on foil about 2 “ apart.
Bake 8 – 10 minutes
Cool on foil before removing.
They will peel off easy after they are cool.
Makes about 200 cookies.
Fantastic taste and elegant looking.

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JIFFY COOKIES
1 Can Eagle Brand Milk
1/2 Cup Peanut Butter
3 Cups Moist Coconut
Blend Eagle Brand Milk, Peanut Butter and
Coconut. Drop by teaspoons on greased cookie
sheet. Bake 350 degrees for 15 minutes.


APPLESAUCE COOKIES
1 Cup Applesauce - 1 tsp Baking Powder
1 Egg - 1 1/2 tsp Cinnamon
1 Cup Sugar - 1 tsp Soda
1/2 Cup soft Butter - 1 tsp Allspice
2 Cups Flour - 1 Cup Raisins
1 Cup chopped Nuts
Mix applesauce, egg, sugar and butter. Sift flour,
baking powder, soda and spices. Add to applesauce
mixture, stir well and add raisins and nuts. Drop by
teaspoon on greased cookie sheet. Bake 350 degrees
for 12 to 15 minutes.

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Texas Bars
First Layer
1 Box of yellow cake mix
1 stick butter or Oleo
2 eggs
Second Layer
1 (1pound) Box of powdered sugar
1 ( 8 ounce) Cream Cheese Softened
3/4 cup coconut
2 eggs
1 teaspoon vanilla
Mix together first layer and put in 9 X 13 Greased and floured pan. Mix and spread second layer over the first mixture. Bake 10 minutes. Sprinkle 1/2 to 3/4 cup of chopped pecans over top and bake another 30 minutes. 350 Sprinkle powdered sugar over the top.
Variation Use 1 box of Butter Chocolate cake mix.

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Chocolate Mudslide Cookies
4 oz unsweetened chocolate, chopped
12 oz bitersweet chocolate, chopped
1/2 stick unsalted butter
4 whole eggs
1 1/2 cups sugar
1 tbls brewed coffee
1 tbls vanilla extract
1/2 cup cake flour
1 tsp baking powder
1/2 tsp salt
16 oz chocoate chips
1/2 cup walnuts
Combine unsweetened chocolate, bittersweet chocolate and butter in top pan of double boiler.
When completely melted, continue to cook, adding eggs, sugar, coffee, and vanilla.
Mix well or until smooth.
Sift together flour, baking powder and salt, gradually fold into wet mixture.
Fold in chocolate chips and walnuts.
Drop large spoonfuls on parchment or greased baking sheet
Bake in preheated 350 oven for 15 to 20 minutes or until dough is firm and set to touch.
Remove from sheet and cool on racks.
About 2 dozen large cookies


Caramel Turtle Brownies
14 oz Caramels, unwrapped
1 can (15 oz) Evaporated milk
1 box (18.25 oz) Chocolate cake mix
6 Tbls Butter, melted
1 Cup Chocolate Chips
1 Cup Whole Pecans, chopped
Preheat oven to 350
Grease a 9x13 inch pan (try greasing and sprinkling with cocoa).
In a mixing bowl blend, the evaporated milk (reserve 2 tablespoons),
dry cake mix, and melted butter.
Spread half the cake mixture in prepared pan. Bake for 10 minutes.
While baking, place the caramels in saucepan with the reserved 2 tablespoons evaporated milk.
Melt over medium to low heat, stirring constantly.
Be careful not to burn this mixture. Remove brownies from oven.
Sprinkle chocolate chips and nuts, then drizzle melted caramels mixture onto the cooked brownies. Add the remaining cake mixture by spoonfuls to cover the caramel layer. Return brownies to oven to bake for an additional 20 minutes.


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Almond Butter Chocolate Chip Cookies
1-1/4 cup flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup almond butter
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp vanilla
1 egg
1 cup chocolate chips
1/2 cup chopped nuts
In a small bowl, combine the dry ingredients (flour, salt, baking soda, and baking powder). Set aside. In a large bowl, cream almond butter, sugars, butter and vanilla. Gradually add the flour mixture. Stir in chocolate chips and nuts. Drop by spoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 10-12 minutes. Makes 4 dozen cookies.

Peanut Butter Cookies
1 cup peanut butter
1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
2 tsp vanilla
2-1/2 cups flout
1-1/2 tsp soda
Cream ingredients in the order given. Scoop 2 tbsp. size balls, flatten slightly and criss-cross with a pasty cutter (do not cut through the dough, just cut deeply enough to make the familiar pattern). Bake at 350 degrees for 15 minutes.


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One Cup of Everything Cookies
1 cup soft margarine
1 cup Crisco
1 cup sugar
1 cup brown sugar
1 egg beaten
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. vanilla
1 cup oatmeal
1 cup Rice Krispies
1 cup coconut
1 cup nuts, chopped
1 12 oz. pkg. chocolate chips
3 1/2 cups flour
After mixing all ingredients thoroughly form into balls and flatten with a fork dipped into sugar. Bake on ungreased cookie sheets for 15 minutes at 350 degrees. Cool on paper or cloth towel. Makes approximately 80 cookies

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Brown-Eyed Susans
Very quick and easy!
2 C. Bisquick
2 packages INSTANT vanilla pudding
2/3 C. oil
2 eggs
1 9 oz. package Hershey kisses
Mix first four ingredients well. Drop by teaspoon on ungreased cookie sheet. Insert upside down Hershey Kiss into each cookie and press down slightly. Bake 8 -10 mins. in pre-heated 350 degree oven. Makes about 4 dozen.

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Grape Nuts Cookies
1 1/2 c. flour
1 tsp. baking soda
1 1/2 c. margarine (3 sticks)
2/3 c. brown sugar
2/3 c. sugar (granulated)
1 egg
1 tsp. vanilla
2 c. Grape Nuts cereal
2 c. oatmeal
1 c. sweetened dried cranberries
Blend baking soda and flour together in small bowl. Beat margarine, granulated sugar, brown sugar, and vanilla in large mixing bowl. Add egg. Gradually beat in flour/baking soda mixture. Using a fork or large mixing spoon, stir in Grape Nuts, oatmeal, and cranberries. Drop by rounded tablespoon onto ungreased cookie sheet. Bake for 8 to 10 minutes at 375.

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KRISPIE Cookie
1 c. shortening
1 c. granulated sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
2 c. flour, 1 tsp. baking powder, 1 tsp soda
2 c. Rice Crispies
2 c. 3-min. oats
1 c. Angel Flake coconut
1 c. chopped nuts
Cream shortening and sugar together. Add eggs and vanilla and beat well. Sift flour with baking powder and soda and add to first mixture. Stir in Rice Crispies, oats, coconut and nuts, and drop by spoonfuls on a sprayed cookie sheet. Bake in moderate over (350 deg.) until slightly brown 10-12 mins. Yield: 8 dozen.
NOTE: This is a grand cookie for teas, showers, receptions, etc. You can drop smaller amounts to make dainty cookies or for family use you can make them larger. You can make them days ahead of time because they keep indifinitely -- great for mailing.

SCOTTIES
3/4 c. white sugar
1 c. brown sugar
1 c. Butter Flavor Crisco
4 eggs
3 c. flour
2 1/2 tsp. baking powder
1 tsp salt
1 Tbsp. vanilla
2 c. chopped pecans
2 c. chopped dates
Mix Crisco, sugar and eggs well together. Add vanilla, dates and pecans. Mix thoroughly. Blend flour, salt and baking powder; add to above mixture, stirring until well mixed. Bake at 375 deg. until light brown. Yield: 10 dozen

Choc. Chip Cookies
3 c. flour
3/4 teas. soda
1 Tab. vanilla
3/4 teas. salt
2 cubes butter
1 c. brown sugar
3/4 c. white sugar
2 eggs
9 oz. choc. chips
Cream butter and sugars until light. Add eggs and vanilla. Beat well. Add remaining ingredients. Roll into balls and flatten. bake at 350 for 10-12 minutes.
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Cookie Dough Brownies
2 C. sugar
1 1/2 c. flour
1/2 c. cocoa
1/2 teas. Salt
1 c. veg. Oil or margarine
4 eggs
2 t. vanilla
1/2 c. chopped nuts, optional
In mixing bowl, combine sugar, flour, cocoa and salt. Add oil, eggs and vanilla. Beat at medium speed for 3 minutes. Pour into greased 9x13 pan.
Bake at 350 for 30 min, or until brownies test done. Cool completely.
Filling:
1/2 c. butter or margarine, softened 1/2 c. packed brown sugar
1/4 c. sugar 2 T. milk
1 t. vanilla 1 c. flour
Cream butter and sugars. Add milk and vanilla - mix well. Beat in flour.
Spread over brownies - chill until firm.
Glaze:
1 c. choc chips
1 T. shortening
Melt choc. chips and shortening in a saucepan. Stirring until smooth. Spread over filling. Tilt pan to spread glaze. Keep refrigerated or frozen.


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BURN'EM COOKIES
COMBINE :
3 TBSP COCOA
1/2 STICK BUTTER
1/2 CUP MILK
2 CUPS SUGAR
BOIL 1 MINUTE @ MEDIUM HEAT.
ADD 1/2 CUP PEANUT BUTTER.
COOK @ MEDIUM HEAT TIL MELTED.
REMOVE FROM HEAT, AND ADD :
3 CUPS MOTHER'S OATS {NOT QUICK COOKING}
1 TSP VANILLA
DROP BY SPOONFULLS ONTO GREASED COOKIE,
SHEET OR WAXED PAPER. COOL.

MY MIL'S BURBON BALLS
1/4 CUP BURBON
2 TBSP DARK KARO
1 CUP FINELY CRUSHED VANILLA WAFERS
1 CUP FINELY CHOPPED PECANS
1 CUP CONFECTIONERS SUGAR
2 TBLSP UNSWEETENED COCOA (OPTIONAL)
STIR TOGETHER BURBON AND SYRUP.
ADD REMAINING INGREDIENTS.
SPOON 1/2 TSP OF THE MIXTURE ONTO WAXED PAPER,
GENEROUSELY COATED WITH EXTRA CONFECTIONERS SUGAR.
ROLL EACH INTO A BALL, GENEROUSLY COATING WITH POWDERED SUGAR.
REFRIGERATE IN TIGHTLY COVERED CONTAINER, AT LEAST OVERNIGHT.
JUST BEFORE SERVING, SHAKE A LITTLE CONFECTIONERS SUGAR OVER THEM.
STORE IN REFRIGERATOR OR FREEZER. THEY KEEP VERY WELL.

PAT'S DROP SUGAR COOKIES

1 1/3 CUP SHORTENING
1 1/2 CUP SUGAR
2 TSP VANILLA
2 EGGS
8 TBLSP MILK
3 CUPS FLOUR
3 TBLSP BAKING POWDER
1/2 TSP SALT
1/2 CUP RAISINS OR 1/2 CUP NUTS, MINCED
CREAM TOGETHER SHORTENING, SUGAR & VANILLA.
ADD EGGS, 1 AT A TIME, BEATING UNTIL LIGHT AND FLUFFY. ADD DRY INGREDIENTS, BLENDING INTO CREAMED MIXTURE. DROP FROM TEASPOONS FULL ONTO UNGREADES COOKIE SHEETS.
BAKE 10-12 MINUTES, @ 375.
YIELD : 4-6 DOZEN.
VARIATION : I PREFER USING ALMOND EXTRACT, AND DROPPING FROM TABLESPOONS FULL. {COMES OUT JUST LIKE AN ALMOND SHORTBREAD COOKIE,  AND THEY ARE NOT TOO SWEET.} I DON'T ADD RAISINS OR PECANS

OATMEAL ROCKS
1 CUP SHORTENING
1 CUP SUGAR
2 CUPS FLOUR
2 EGGS, BEATEN
2 CUPS 3 MINUTE OATS
1/4 CUP MILK
1 TSP BAKING POWDER
1/2 TSP BAKING SODA
1 TSP CINNAMON
1/4 TSP SALT
1 CUP CHOPPED RAISINS
1 CUP CHOPPED NUTS
CREAM TOGETHER SHORTENING AND SUGAR.
ADD EGGS, ANE @ A TIME, BEATING TOROUGHLY AFTER EACH, TIL LIGHT AND FLUFFY. MIX THE REMAINING DRY INGREDIENTS, SPRINKLE OVER RAISINS AND NUTS. COMBINE, ADDING JUST ENOUGH MILK TO MAKE STIFF DOUGH. DROP ON GREASED COOKIE SHEET, 1 " APART. BAKE 10-12 MINUTES, @ 350. MAKES 4 DOZEN.

HELLO DOLLY COOKIES
1 STICK BUTTER (MELTED)
1 CUP GRAHAM CRACKER CRUMBS
1 CUP COCONUT
1 PKG CHOCOLATE CHIPS
1 CUP CHOPPED PECANS
1 CAN EAGLE BRAND CONDENSED MILK
IN 8" X 8" PAN, LAYER
BUTTER
CRUMBS
COCONUT
CHIPS
PECANS
POUR MILK OVER ALL. BAKE 30 MINUTES AT 350. COOL. CUT INTO SQUARES, AND ENJOY!

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LOST RECIPE
Let Sally know if this is yours!
Oatmeal Chocolate Cookies (No Bake)

2 cups sugar 1/2 cup margarine
1/2 cup milk 1/3 cup cocoa
Cook on top of stove and boil one minute only. Remove and add
1/2 cup peanut butter
1 tsp. vanilla
1/2 cup nuts
3 cups oatmeal (uncooked)
Drop by teaspoonful and put in refrigerator to cool.