Club Food

18 oz Box golden graham cereal

15 oz Box golden raisins

3 c Roasted mixed nuts & pecans

12 oz Chocolate morsels

2 c Peanut butter

1 ts Watkins vanilla

1/4 lb Margarine

1 lb Powdered sugar

Mix dry ingredients.
In a sauce pan, slowly melt margerine,
chocolate morsels, and peanut butter, stirring constantly.
DO NOT
BOIL.
Add vanilla and cool.
Pour sauce (about 1/3 at the time) over
cereal mix and mix until well coated.
Pour into a large grocery bag
and shake with the powdered sugar (about 1/2 box at the time).
Store in tightly covered container.
This makes enough for a crowd
and is nice for gifts.
It is a sweet version of the popular Nuts
and Bolts.
This was given to us Christmas 1991 by Mary Alice King
of Dixie Union, Georgia.

1 c Honey; strained

1/2 c Brown sugar

2 ea Eggs

1 ts Shortening; heaping

1/2 c Sour cream

1 c Flour

3 c Whole wheat flour

1 ts Baking soda

1 ts Baking powder

1/2 c Nut meats

1 c Raisins

Salt; a pinch Bake in quite a hot oven.
Makes 4 dozen drop
cookies.
Note: Cream sugar, shortening, add remaining ingredients.
Hot oven is 400 – 450 F.

Source: Bridgewater Grange, Williams County, OH

1 c Sugar

1 t Baking powder

1/2 t Salt

1/2 t Soda

1/2 t Nutmeg

1/2 c Butter or margarine

2 T Milk

1 T Orange peel (grated)

1 ea Egg

2 c Whole wheat flour

Mix all ingredients except the flour.
Add flour and shape by
hand into 1 inch balls.
Roll balls in a sugar-cinnamon mixture (2
Tbsp sugar and 1/2 tsp Cinn).
Bake on ungreased cookie sheet for 8
to 10 minutes at 375 degrees.
If a flatter cookie is desired,
flatten a bit with a glass before baking.
From the Kitchen of: Gary
& Margie Hartford, Eugene, OR (1:152/19)

1 1/2 sticks margarine — softened

2 eggs — whipped

2 tsps pure vanilla extract

2 c unbleached flour

1/3 c granulated sugar

1/4 tsp salt

Preheat oven to 350.
Prepare a baking sheet with cooking spray;
set aside.
In a mixing bowl, combine margarine, eggs, and vanilla.
In another mixing bowl, combine flour, sugar, and salt.
Mix wet
ingredients with dry ingredients just until moistened.
Spoon dough
into a cookie press fitted template of desired shape.
Press cookies
2″ apart onto prepared baking sheet.
Bake 10 to 12 minutes, or
until golden brown.

3/4 c Butter; unsalted, at room

-temperature 1/2 c Sugar, granulated

2 ea Egg yolks

1 ts Vanilla

2 c Flour, all purpose

1/2 c Vanilla sugar;*

2 oz Chocolate, semi sweet; 60 g

*Vanilla sugar is available in the baking section of most
supermarkets, in bulk food stores and baking supply stores.
1.
Beat
butter with sugar in a large mixing bowl.
Beat in yolks and
vanilla.
Gradually beat in flour.
Turn out onto counter and knead
as you would bread until well combined.
Form into a ball, cover
with a bowl and let stand at room temperature for 2 hours.
2.
Preheat oven to 375F.
To form the crescents, roll about 1 Tbsp of
the dough in the palms of your hands.
Then continue rolling to form
a rope about 3 inches long and 1/2 inch thick.
Bend rope to form
crescent.
Repeat with remaining dough, placing on ungreased cookie
sheets about 1 inch apart.
Bake on centre sheet of preheated oven
for about 10 to 12 minutes.
Cookies should be white in colour.
To
prevent breaking, cool on cookie sheets for 5 minutes.
Then, while
cookies are still warm, carefully roll in vanilla sugar.
Repeat
with remaining cookies.
Cool cookies completely.
3.
Meanwhile, melt
chocolate in a double boiler set over simmering water.
When cookies
are cool, dip tips of each cookie in melted chocolate, then set on
waxed paper to dry.

1 c Margarine or butter

– softened 1 c Brown sugar, firmly packed

1/2 c Granulated sugar

2 Eggs

1 ts Vanilla

1 1/2 c All-purpose flour

1 ts Baking soda

1 ts Ground cinnamon

1/2 ts Salt (optional)

3 c Quaker Oats, uncooked

– (quick or old-fashioned) 1 c Sun-Maid(R) Raisins

Heat oven to 350 F.
Beat together margarine and sugars until
creamy.
Add eggs and vanilla; beat well.
Add combined flour; baking
so

Recipe Of Marshmallow Sqs.
VARIATIONS: Use Cocoa Krispies
instead of Rice Krispies.
Melt 2 squares of unsweetened chocolate
with the marshmallows.
Add 1/4 cup peanut butter to marshmallows.
Add 1 cup raisins with Rice Krispies.
Add 1 cup of salted peanuts
with Rice Krispies.

1 x Recipe of marshmallow sqs.

VARIATIONS: Use Cocoa Krispies instead of Rice Krispies.
Melt 2
squares of unsweetened chocolate with the marshmallows.
Add 1/4 cup
peanut butter to marshmallows.
Add 1 cup raisins with Rice
Krispies.
Add 1 cup of salted peanuts with Rice Krispies.

See Worlds best…
recipe Start with the basic World’s Best
Chocolate Chip recipe (on the preceding page), and make changes as
shown.
All variations should be baked in a preheated 350? oven for
10-12 minutes unless otherwise stated.
Creme de Menthe Chocolate
Chip Substitute 2 Tablespoons Creme de Menthe liqueur for 1
Tablespoon vanilla, and use 3 cups mint chocolate chips instead of
3 cups semi-sweet chocolate chips.
Butterscotch Beauties Substitute
3 cups butterscotch chips for 3 cups semi-sweet chocolate chips.
Chunky Peanut Butter Chip Cookies Substitute 3 cups Reeses(R)
peanut butter chips and 1 cup chopped peanuts for 3 cups semi-sweet
chocolate chips.
Kiss Your Cookies Form chocolate chip dough around
a Hershey’s Chocolate Kiss(R).
Roll dough in your hand to form a
ball and bake on cookie sheet 9-11 minutes at 350?.

Amaretto Almond Substitute 1/2 Tablespoon almond extract and 2
Tablespoons Amaretto for 1 Tablespoon vanilla (or use 1 Tablespoon
almond extract total if you do not want to use liqueur) and add 1
cup sliced almonds along with semi-sweet chocolate chips.
Kahlua(R)
Chocolate Chip Substitute 3 cups milk chocolate chips for the
semi-sweet chocolate chips and use 3 Tablespoons Kahlua(R) liqueur
for 1 Tablespoon vanilla.
Caramel Kings with Nuts Reduce flour to 2
1/2 cups.
Substitute 20 pieces Kraft(R) caramel pieces for 3 cups
semi-sweet chocolate chips.
Use 1 cup chopped nuts (listed as
optional in ingredients).
Chop caramels into 8 small bits per
piece.
Mix with chopped nuts and stir into dough.
Triple Chocolate
Delight Substitute 1 cup milk chocolate chips, 1 cup semi-sweet
chocolate chips and 1 cup white chocolate chips for 3 cups semi-
sweet chocolate chips.
Raisinette(R) Dreams Substitute 2 cups
Raisinettes(R) for 3 cups semi-sweet chocolate chips.
Reeses(R)
Peanut Butter Chocolate Chip Cookies Substitute 1 1/2 cups
Reeses(R) peanut butter chips and 1 1/2 cups semi-sweet chocolate
chips for 3 cups semi-sweet chocolate chips.
Add 1 cup chopped
peanuts (optional).

Heath Bar(R) Cookies Substitute 6 Heath Bars(R) (original or
soft and chewy style for 3 cups semi-sweet chocolate chips.
(Heath
Bars come 2 small bars per pack.
Use 3 packs, i.e., 6 small bars.)
Cut each bar into 12 pieces.
Bill’s Chewy Gooeys Substitute 10
Kraft(R) caramels and 2 cups large size semi-sweet chocolate chips
for 3 cups semi-sweet chocolate chips.
Cut each caramel into 4 thin
slices.
Randy Shearer

3/4 c Shortening

1 c White sugar

2 ts White vinegar

1/2 c Molasses

1 ts Salt

1 ts Cinnamon

2 ts Ginger

1/2 ts Nutmeg

2 c White flour

Beat shortening till fluffy.
Add sugar & continue to beat
until well combined.
Add the rest of the ingredients in order,
beating well after each addition.
When the ingredients are well
mixed, wrap the mixture in waxed paper & refrigerate for 1 hour
to make the dough easier to handle.
On a floured board, roll out
the dough until it is about an 1/8 inch thick.
Using a cookie
cutter, cut into cookies & place on a cookie sheet.
Bake 8 to
10 minutes at 275F.
Cool for a couple of minutes on the sheet &
then remove to a wire rack to cool.

1/4 lb Butter-1 stick

2 Chocolate-unsweetened

Egg-slightly beaten 1/4 ts Salt

1/2 ts Vanilla

1/2 ts Baking powder

1/2 c Flour

1 1/2 c Sugar

Melt the butter and chocolate in the top of a double boiler.
Combine with egg and rest of ingredients.
Drop by scant
teaspoonfuls on greased cookie sheets.
The finished cookies will be
3 to 4 inches in diameter so space them accordingly.
Bake in
preheated oven of 325~ for about 12 minutes.
Watch carefully to
prevent burning.
When nearly cool, remove from the cookie sheet
with spatuala.
(I use the metal type.Hint-press under the cookie
with pressure against the sheet and they remove easily without
crumbling) Place on racks to cool completely.
Source: Woman’s
Industrial Union in Boston

3 c Kelloggs Special K cereal

2 c All-purpose flour;sifted

1 ts Baking powder

1/2 ts Baking soda

1/2 ts Salt

3/4 c Butter or margarine;softened

2 c Brown sugar;firmly packed

2 Eggs

1 c Walnuts;coarsely chopped

1.
Measure Special K cereal; crush to 1 1/2 cups.
Set aside.
2.
Sift

together flour, baking powder, soda and salt.
Set aside.
3.
Place margarine and sugar in large mixer bowl; beat until light and
fluffy.
Add eggs; beat well.
Add sifted dry ingredients; mix until
thoroughly combined.
Stir in Special K and walnuts.
Drop by level
measuring-tablespoon onto lightly greased baking sheets.
4.
Bake in
moderate oven (350 degrees) about 15 minutes or until lightly
browned.
Remove immediately from baking sheets; cool on wire racks.
Yield: about 5 dozen Walnut Chews, 2 1/2″ in diameter.
Lorna Brown,
Prodigy Food & Wine Board

1 3/4 c Flour

1/3 c Sugar

1 1/4 c Ground walnuts

2 Egg yolks

1 c Sweet butter

Confectioners sugar Legend has it that bakers started making
pastry in the form of crescents following the Turkish siege of
Vienna in 1683.
Preheat oven to 350?.
In a large bowl, mix flour,
sugar and ground walnuts.
Make a little well in the flour mixture
and add the egg yolks.
Cut butter into small pieces and add to the
flour mixture.
Knead thoroughly and shape into a ball.
Add flour,
if needed, to prevent the dough from sticking to the bowl.
Cut the
ball in 4 parts and shape each part in a roll about inch thick.
Cut
1/4-inch pieces and form small crescents in the palm of your hand.
Place crescents on a greased baking sheet and bake about 9-10
minutes, until light brown.
While still warm, roll the crescents in
the confectioners sugar (be careful, they break very easily), then
place them on a board to cool.
Store in a cookie tin.
The flavor
actually improves with time.
Yield: about 3 dozen.
Franziska Mayer,
Washington, DC Randy Shearer

1 c Shortening or butter

2 c Brown sugar

2 Eggs

3 1/2 c All-purpose flour

1 ts Baking powder

1 ts Baking soda

1/2 ts Salt

2 ts Cinnamon

1 ts Nutmeg

1/2 c Sour cream or buttermilk

1 c Chopped walnuts

2 c Raisins

1 c Chopped dates

Whole walnuts A simple cookie that goes well with a cold glass
of milk.
Preheat oven to 350?.
In a large bowl, blend together
shortening or butter and brown sugar.
Beat in eggs.
Stir in flour,
baking powder, baking soda and salt.
Add spices.
Stir in sour cream
or buttermilk, then add walnuts, raisins and dates.
Stir well.
Drop
by teaspoonfuls onto a greased cookie sheet.
Top each cookie with a
whole walnut.
Bake 12-15 minutes at 350?.
Remove to a wire rack to
cool.
Yield: 6 dozen.
Louise Durman, Food Editor, The
News-Sentinel, Knoxville, TN Randy Shearer

1 c Softened butter

3/4 c Icing sugar

1 t Vanilla

1 1/2 c Chopped walnuts

12 Large walnut pieces

Cream butter, icing sugar and vanilla until light.
Stir in flour
and chopped walnuts.
Pat dough into 9-inch pan with removable
bottom.
Score with fork into 12 pie-shaped wedges.
Place one walnut
piece on each wedge.
Set pan on cookie sheet.
Bake in oven heated
to 325 degrees for 40 minutes or until lightly brown.
Cool.
Cut
into wedges.
Makes 12 servings.
Store in tightly covered tin
container.
From The Gazette 90/12/12.

1 oz Unsweetened chocolate

1/4 c Butter or margarine2

2 Eggs

1 1/2 c C and H Powdered Sugar

– unsifted 1/4 ts Salt

1 ts Vanilla

1/4 c Milk

3/4 c All-purpose flour

1 c Walnuts, finely chopped

—————————–FROSTING
(OPTIONAL—————————–
1 c C and H Powdered
Sugar

– unsifted 1/4 c Soft butter or margarine

1 ts Vanilla

Melt chocolate and butter over low heat.
Set aside.
Beat eggs
until light (about 5 minutes).
Beat in sugar until smooth.
Add
salt, vanilla and milk; mix until smooth.
Gradually stir in flour.
Fold in chocolate mixture and walnuts.
Pour into greased and
paper-lined 8-inch square pan.
Bake in 350 degree oven 30 minutes.
Cool in pan.
Frost.
Cut into 2-inch squares and each square
diagonally into triangles.
Makes 32 cookies.
FROSTING: Combine 1
cup C and H Powdered Sugar, 1/4 cup soft butter or margarine and 1
teaspoon vanilla.
Beat until smooth and creamy.
Spread over cookies
before cutting.
Reprinted with permission from: Bar Cookies from
the C and H Sugar Kitchen by Jean Porter Electronic format by Karen
Mintzias

1 1/2 c Butter or margarine,

-softened 1 c Granulated sugar

3/4 c Packed light brown sugar

2 t Vanilla

2 Eggs

2 1/2 c All-purpose flour

2/3 c Unsweetened cocoa

1 t Baking soda

1/2 t Salt

1 pk Large white chocolate chips

3/4 c Pecan halves, coarsely

-chopped 1/2 c Golden raisins

Preheat oven to 350′F.
Lightly grease cookie sheets or line with
parchment paper.
Beat butter, sugars, vanilla and eggs in large
bowl until light and fluffy.
Combine flour, cocoa, baking soda and
salt in medium bowl; blend into creamed mixture until smooth.
Stir
in white chocolate chips, pecans and raisins.
Scoop out about 1/3
cup dough for each cookie.
Place on prepared cookie sheets, about
4″ apart.
Flatten each cookie slightly.
Bake 12-14 minutes or until
firm in center.
Cool 5 minutes on cookie sheets;

remove to wire racks to cool completely.
Makes about 2 dozen
large cookies.

1/2 c Unsalted butter, softened

1/3 c Sugar

1/3 c Brown sugar, packed

1 Egg

1 ts Vanilla

1 c All-purpose flour

1/2 ts Baking soda

1/4 ts Salt

6 1/2 oz White chocolate, chopped

3/4 c Macadamia nuts, halved

Preheat oven to 375 degrees.
Blend butter, sugars, egg, and
vanilla until fluffy, stopping once to scrape down sides of bowl,
about 1 minute.
Add flour, baking soda and salt and mix until just
combined.
Do not overmix.
Stir in white chocolate chunks and nuts.
Mound dough by 1/3 cupfuls onto lightly greased cookie sheet.
space
about 2 inches apart.
Bake at 375 degrees until lightly brown
around edges, about 15 minutes.
Cool on cookie sheet for 3 minutes,
then remove to racks and cool completely.
Store in air-tight
container.
Can be prepared ahead, store cookies up to 4 days at
room temperature or freeze 3 weeks.

Preheat oven to 350F.
Lightly grease 4 cookie sheets.
On lightly
floured surface, roll out dough to 1/8

1 1/2 c Whole wheat flour

3/4 c All-purpose flour

-OR- oat flour 1/2 c Brown sugar, firmly packed

1/4 c Wheat germ

1 ts Baking powder

1 ts Cinnamon

2 Eggs; OR…

6 tb -Egg substitute

1/3 c Margarine; melted

1/4 c Honey

1/4 c Molasses

1 tb Finely grated orange peel

1 ts Vanilla

1 c Orange juice

1 c Chopped Calif.
Dried Figs

3/4 c Golden raisins

1/2 c Chopped walnuts

Combine flours, sugar, wheat germ, baking powder and cinnamon.
In smaller bowl, blend eggs, margarine, honey, molasses, orange
peel, vanilla and orange juice with wire whip.
Add liquid to dry
ingredients, whip until smooth.
Add figs, raisins, and walnuts.
Spread in a greased 9 x 13 inch baking pan.
Bake in a 300 F.
oven
35 minutes, until it tests done.
Each bar contains about: Calories
163, Fat 4.25G, Sodium 55.0MG, Cholesterol 17.3MG, Protein 3.20G,
Carbohydrates 30.5G, Fiber 2.82G Source: Fabulous Figs The Fitness
Fruit Reprinted with the permission of The California Fig Advisory
Board Electronic format courtesy of Karen Mintzias

-Jo Ferry cmsj69b 1 1/2 c Graham cracker crumbs

1/4 c Brown sugar

6 tb Butter; melted

1 pn Nutmeg

2 c Chocolate chips

1 c Flaked coconut

1 c Walnuts; chopped

7 oz Jar of Marshmallow creme

2 tb Milk

1 ts Vanilla

Heat oven to 350.
Combine crumbs, sugar, butter and nutmeg.
Press into 9×13″ pan.
Bake for 10 minutes; remove from oven.
Mix
chocolate chips with coconut and walnuts.
Spread over first layer.
Thin marshmallow creme with milk and vanilla.
Drizzle over top.
Bake additional 15 minutes.
Cool before cutting into squares.
Makes
about 32 squares.

2 Egg whites

1/2 c Granulated sugar

1/2 c All purpose flour

1/2 c Unsalted butter, melted

2 ts Water

1 ts Vanilla

Ice cream, sherbert, or -fresh fruit for filling Line three
baking sheets with parchment paper or grease and flour sheets.
Using a six inch plate, trace two circles on each sheet,leaving one
inch between each circle.
In large bowl, whisk together egg whites,
sugar, flour, butter, water and vanilla just until blended.
Using
three tablespoons batter for each cookie, drop on to circles on
prepared baking sheet.
With metal spatula, gently spread batter as
thinly as possible to fill circles.
Bake one sheet at a time in
upper half of 400 F oven for 6-8 minutes or until edges are just
beginning to brown.
Remove baking hseet from oven and place on
rack.
Using metal spatula, immediately lift one cookie and place on
to lightly greased inverted tall glass about 1-1/2 inches in
diamter.
Working quickly,lightly shape warm cookie with fingers to
creat fluted effect.
Let cool completely on glass.
Repeat with
remaining cookies.
If cookie is too firm to mould, return to oven
for 15-30 seconds or until softened.
(Cookie shells can be stored
in airtight

container for up to two day.
Recrisp in 275F oven for one
minutes.
TIP: It is important to work quickly when shaping tulip
shells because they’re easiest to handle while still warm.
If
possible, line baking sheets with parchment paper for easy removal
of the cookies.
Origin: Recipe from Newspaper Shared by: Sharon
Stevens

1 1/2 c Sifted flour

1/4 ts Baking soda

1/2 ts Salt

1/2 c Butter or margarine

1/2 c Brown sugar, packed

2 Eggs

1/4 ts Vanilla

Pecan halves
—————————–CHOCOLATE
FROSTING—————————–
2 oz Unsweetened
chocolate

1/4 c Milk

1 tb Butter or margarine

1 c Sifted powdered sugar

Resift flour with soda and salt.
Cream 1/2 cup butter and brown
sugar together thoroughly.
Add 1 whole egg and 1 egg yolk and beat
well.
Stir in vanilla.
Add dry ingredients and mix well.
Arrange
pecan halves in groups of 3 or 5 on greased baking sheets to
resemble head and legs of turtle.
Roll rounded teaspoons of dough
into balls.
Dip bottom of each into remaining unbeaten egg white
and press lightly onto nuts so tips of nuts show.
Bake at 350F 10
to 13 minutes.
Cool.
Meanwhile, to make frosting, combine
chocolate, milk and 1 tablespoon butter in top of double boiler.
Cook over simmering water, stirring until smooth.
Remove from heat
and beat in powdered sugar until smooth and glossy, adding more
sugar if needed.
Frost top of cookies.

———————————-BROWNIES———————————-
12 oz Semi-sweet chocolate*

12 oz Sweet butter

2 tb Brewed coffee

8 lg (extra) eggs

1 ts Salt

4 c Sugar

2 ts Vanilla extract

1/2 ts Almond extract

2 c Sifted all-purpose flour

12 oz (2 3/4 cups) walnut pieces

———————————–ICING———————————–
12 oz White chocolate

1 c Granulated sugar

1/2 c Heavy cream

6 oz Coarsely ground nuts

* (Tobler(R), Lindt(R), or Nestles(R)) The ultimate indulgence!
Use the middle rack of the oven.
Preheat oven to 425?.
Butter
bottom and sides of two 13 x 9 x 2-inch aluminum pans, and dust
lightly with flour.
For brownies, melt chocolate, butter and coffee
on top of a double-boiler.
Blend until smooth.
In the bowl of an
electric mixer, beat eggs, salt, sugar and extracts until light in
color and creamy.
Add melted chocolate to creamed mixture, then mix
in the flour and fold in walnut pieces.
Pour batter evenly into
pans.
Reduce oven to 375? and bake for 30 minutes.
Test for
doneness with a toothpick (center will come out clean and dry).
Remove from oven and refrigerate immediately to cool.
To make
icing: in the top of a double-boiler, add white chocolate, chopped
in pieces, sugar and cream.
Heat until smooth; sugar should be
completely melted.
Pour over cooled brownies.
Sprinkle walnuts on
top.
Return to refrigerator for chocolate to set.
Serve at room
temperature, or freeze in trays, or serve individually by wrapping
in saran wrap and foil.
Yield: 48.
Larry Rosenberg, author of
Muffins & Cupcakes (published by The American Cooking Guild),
Fairview, NJ.
Randy Shearer

———————————-BROWNIES———————————-
1 1/4 c Mint chocolate chips

1 1/2 oz Unsweetened chocolate

- finely chopped 1/2 c Unsalted butter

- cut into pieces 1/2 c Sifted all-purpose flour

1 pn Salt

1 1/2 ts Instant expresso powder

1/2 ts White creme de menthe

3 Extra-large eggs

- room temperature 3/4 c Sugar; PLUS:

2 tb Sugar

———————————–GLAZE———————————–
6 tb Mint chocolate chips

1/2 oz Unsweetened chocolate

- finely chopped 5 tb Unsalted butter

- cut into pieces FOR THE BROWNIES: Position the rack in lowest
third of oven and preheat to 350 F.
Butter sides of 9-inch square
baking pan with 2-inch-high sides.

Fold 18×12-inch piece in half crosswise.
Line pan with foil,
allowing foil to extend over two sides.
Butter foil.
Melt both
chocolates and butter in heavy medium saucepan over very low heat,
stirring until smooth.
Cool.
Sift flour and salt into small bowl.
Mix cream, espresso powder and creme de menthe in small cup.
Using
electric mixer, beat eggs and sugar in large bowl until frothy.
Fold in coffee mixture and then melted chocolate.
Fold in dry
ingredients.
Spread batter evenly in prepared pan.
Bake until
toothpick inserted in center comes out with some moist crumbs still
attached, about 25 minutes (surface may crack).
Gently press down
on any raised surfaces to flatten slightly.
Cool 30 minutes on
rack.
FOR GLAZE: Melt both chocolates and butter in heavy small
saucepan over low heat, stirring until smooth.
Let stand until cool
enough to spread.
Spread glaze over brownies.
Let stand 4 hours at
room temperature.
Lift brownies from pan using foil sides.
Cut into
squares.
(Can be prepared 1 day ahead.
Store in airtight
container.)

Combine flour, salt, and baking soda.
Mix into creamed mixture at
low speed until just blended.
Stir in chocolate chips and nuts.

Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased
baking sheet.
Bake at 375 degrees for 8 to 10 minutes for chewy
cookies (they will look light and moist-do not overbake), 11 to 13
minutes for crisp cookies.

Cool 2 minutes on baking sheet.
Remove to cooling rack.

3/4 c Butter Flavor Crisco

1 1/4 c Brown sugar, firmly packed

2 tb Milk

1 tb Vanilla

1 Egg

1 3/4 c Flour, all purpose

1 ts Salt

3/4 ts Baking soda

1 c Chocolate chips, semi-sweet

1 c Pecan pieces, large *

Preparation Time: 20 Minutes Bake Time: 8 to 13 Minutes * Note:
If nuts are omitted, use 1 1/2 cups semi-sweet chocolate chips.
1.
Heat oven to 375 F.

2.
Cream Butter Flavor Crisco, brown sugar, milk and vanilla in
large

bowl.
Blend until creamy.
Blend in egg.
3.
Combine flour, salt
and baking soda.
Add to creamed mixture,

gradually.
Stir in chocolate chips and nuts.
4.
Drop rounded
TABLESPOONFULS ( about 2 measuring tablespoons ) of

dough 3 inches apart on ungreased baking sheet.
5.
Bake at 375
for 8 to 10 minutes for chewy cookies ( they will look

light and moist – DO NOT OVERBAKE ), 11 to 13 minutes for crisp
cookies.
Cool on baking sheet for 2 minutes.
Remove to cooling
rack.
Makes 3 dozen 3 inch cookies.
Variations for Ultimate
Chocolate Chip Cookies 1.
DRIZZLE Melt 1 cup semi-sweet or white
melting chocolate with 1 teaspoon Butter Flavor Crisco over VERY
low heat or at 50% power in microwave.
Stir well.
If too thick to
drizzle, add a little more Butter Flavor Crisco to thin.
Drizzle
from end of spoon back and forth over cookie.
Sprinkle with nuts
before chocolate hardens, if desired.
To harden chocolate quickly,
place cookies in refrigerator for a few minutes.
2.
CHOCOLATE
DIPPED Melt 1 cup semi-sweet chocolate chips or 1 cup

white melting chocolate cut in pieces with 1 teaspoon Butter
Flavor Crisco over VERY low heat or at 50% power in microwave.
Stir
well.
Spoon into a cup.
Dip one end of COOLED cookie in chocolate.
Sprinkle with finely chopped nuts before chocolate hardens.
Place
on wax paper.
3.
HOLIDAY DRESS-UPS Frost cookies with Creamy
Vanilla Frosting.

Decorate with red and green candy coated chocolate pieces (
M&Ms ).
Creamy Vanilla Frosting Combine 1/2 cup Butter Flavor
Crisco, 1 pound ( 4 cups ) confectioners sugar, 1/3 cup milk and 1
teaspoon vanilla in medium bowl at low speed of electric mixer
until well blended.
Scrape bowl.
Beat at high speed for 2 minutes,
or until smooth and creamy.
Frost COOLED cookies.
Source: Butter
Flavor Crisco Cookie Collection, page 30.
Shared by: David
Knight

1 1/2 c White sugar

1/2 c Margarine

1/2 c Milk

1/2 c Cocoa

2 1/2 c Oatmeal

1 1/2 c Cocoanut

1/2 t Salt

Boil first 4 ingredients to-gether for 2 min.
no longer,cool and
add vanilla.
In large bowl put oatmeal and cocoanut and pour cocoa
mixture over.
Press in pan or drop by tsps on waxed paper.
Refrigerate.
Instead of cocoanut you can use 1/2 cup peanut
butter.