N.M. Cookies (No Milk Cookies)

2 c. butter
2 c. brown sugar
1 tsp. salt
2 tsp. soda
1 (8 oz.) Hershey bar, grated
4 c. flour
3 c. nuts, chopped
4 eggs
2 c. sugar
2 tsp. baking powder
24 oz. chocolate chips
5 c. oatmeal, blended
2 1/2 tsp. vanilla

     Measure oatmeal and blend in blender until fine powder. Cream together butter and both sugars. Add eggs and vanilla. Mix together flour, oatmeal,salt, baking powder and soda. Add to creamed mixture. Stir in chocolate chips, Hershey bar and nuts. Roll into balls and place 2" apart on cookie sheet. Bake at 375 degrees for 10 minutes.

Magic Peanut Butter Middles

Cookie Dough:
1 1/2 c. flour
1/2 c. unsweetened cocoa
1/2 tsp. baking soda
1/2 c. sugar
1/2 c. brown sugar
1/2 c. margarine
1/4 c. peanut butter
1 tsp. vanilla
1 egg

Filling:
3/4 c. peanut butter
3/4 c. powdered sugar

In a small bowl, combine flour, cocoa and baking soda; blend well. In a large bowl beat sugar, margarine, and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg. Beat well. Stir in flour mixture until blended. Set aside. In a small bowl, combine filling ingredients; blend well. Roll into 30 (1-inch) balls.
For each cookie, with floured hands, shape about 1 tablespoon of dough around each peanut butter ball, covering completely. (First, shape the chocolate dough into a flat circle, place peanut butter ball in the center, and shape chocolate around it.)
Place on an ungreased cookie sheet. Flatten with the bottom of a glass dipped in sugar. Bake at 375 degrees for 7-9 minutes or until cookies are set and slightly cracked. Cool and decorate as desired. Makes about 30 cookies.

Easy Chocolate Cookies

1 pkg. chocolate cake mix
1/2 c. butter, softened
1 tsp. vanilla
2 eggs
1/2 c. chopped nuts
1 c. semisweet chocolate chips

    Beat half of cake mix with butter, vanilla and eggs in a large bowl on medium speed until smooth. Stir in remaining cake mix, add nuts and chocolate chips. Drop on ungreased cookie sheet, two inches apart. Bake at 350 degrees for 10-12 minutes. Cool 1 minute before removing from pan.

Molasses Cookies

1 c. sugar
3/4 c. shortening
1 egg
1/4 c. molasses
2 c. flour
1/2 tsp. salt
2 tsp. soda
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. nutmeg

     Beat sugar, shortening, egg and molasses. In a separate bowl, sift together flour, salt, soda, and spices. Slowly add dry ingredients to molasses mixture. Beat with mixer until all flour is mixed in. Roll into balls; dip in sugar. Place on cookie sheet, bake at 350 degrees for 11 minutes. Cool one minute on pan, remove to wire rack.

These can easily be made into gingersnaps by substituting 1 tsp. ginger for the 1 tsp. nutmeg.

Outrageous Cookies

1 c. margarine or butter, softened (but not melted)
1 c. sugar
2/3 c. brown sugar
1 c. peanut butter
1 tsp. vanilla
2 eggs
2 c. flour
1 c. oats
2 tsp. baking soda
1/2 tsp. salt
2 c. miniature chocolate chips

     Beat margarine, sugars, peanut butter, vanilla and eggs until creamy. Stir in flour, oats, soda and salt. Stir in chocolate chips.
     Drop by rounded spoonfuls 2" apart onto ungreased cookie sheet.
     Bake at 350 degrees for 10-12 minutes. Cool 1 minute on pan - remove to wire rack.

Chocolate Chip Shortbread Sticks

1 c. butter (no substitutes)
1/2 c. powdered sugar
1 tsp. vanilla
2 c. flour
1/3 c. mini chocolate chips

     Beat butter, sugar, and vanilla in a large bowl at medium-high speed until light and fluffy. With mixer on low, gradually beat in flour just until blended. Stir in chips. Refrigerate 2 hours.
     Heat over to 350 degrees. Roll heaping spoonfuls of dough into stickes about 3" long. Freeze for 10 minutes. Bake for 12 minutes or until golden brown.

Glaze:
Melt 3/4 c. chocolate chips with 2 tsp. shortening in microwave until smooth. Dip both ends of baked cookies in chocolate. Let set on waxed paper until firm.

Sikes' Sugar Cookies

1/2 c. butter-flavored crisco
1/2 c. margarine
1/2 c. sugar
1 1/2 tsp. vanilla
1/2 c. sifted powdered sugar
1 slightly beaten egg
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cream of tartar
2 1/4 c. flour

     Mix together first five ingredients, then add remaining ingredients, one at a time. Roll into balls, place on pan and flatten with a glass dipped in sugar. Bake at 350 degrees for 12-15 minutes.