World's Best Cookies

1 c. butter

1 c.white sugar

1 c brown  sugar

1 egg

1 c.oil

1 tsp. vanilla

1 c. oatmeal

1 c. crushed cornflakes

1 c.coconut

1 c. chopped nuts

3 1/2 c.flour

1 tsp. soda

1 tsp.salt

cream butter and sugars until light and fluffy. Add egg ,oil and vanilla.

Add oats,cornflakes,coconut and nuts,mix well.Add flour,soda and salt,mix well

and form into small  balls,about the size of walnuts.Place on ungreased cookie sheet.

Press down with fork.Bake at 350* for 12 to 15 min.

English Nut Bars

3/4 cup butter, softened

3/4 cup sugar

1 egg yolk

1 teaspoon vanilla

1-1/2 cup flour

1/2 teaspoon salt

1 egg white

1/4 cup chopped nuts

Preheat oven to 325 degrees.

Cream butter. Gradually add sugar. Beat in egg yolk and vanilla.  Add flour and salt. Pat evenly into a 13"x 9" baking pan. Brush lightly with egg white. Sprinkle with nuts. Bake for about 30 minutes. Cool slightly, cut into one inch bars.  Cool completely.

#91 Chocolate-Chip Peanut Cookies

1-1/4 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup chunky peanut butter

1 stick butter at room temperature

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 teaspoon vanilla

1 egg

6 oz semi-sweet chocolate chips

Heat oven to 350 degrees.  Combine the flour, soda and salt.  Cream the peanut butter and butter.  Beat in the sugars and then the vanilla and egg.  Beat in flour mixture.  Stir in the chocolate chips.  Spoon the dough by rounded tablespoons onto ungreased cookie sheets and flatten slightly.  Bake until the edges of the cookies start to brown., 8 to 10 minutes.  Cool on rack.

#62 Buffalo Cookies

1 cup butter flavored shortening
1 cup sugar
1 cup packed brown sugar
2 T Milk
1 t vanilla
2 eggs
2 cups flour
1 t baking powder
1 t baking soda
1/2 t salt
1 cup oats
1 cup corn flakes, crushed to about 1/2 cup
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans
1/2 cup flake coconut

Heat oven to 350 degrees. Grease baking sheets.
Combine shortening, sugars, milk and vanilla. Beat at low speed until well blended. Add eggs; beat at med speed until well blended.Combine flour, baking powder, baking soda and salt. Add gradually to shortening mixture at low speed. Stir in oats, corn flakes, chocolate chips, nuts and coconut. Drop large tablespoons full onto cookie sheets. Bake for 12-14 minutes, or until lightly browned around edges, but still slight soft in the center. Cool.

#60 Soft Chocolate Chip Oatmeal Pecan Cookies

1 cup butter, softened
3/4 cup brown sugar, packed
1/4 cup white sugar
1 (3.4oz)pkg instant vanilla pudding
2 eggs
1 T vanilla
2 cups semisweet chocolate hips
1 cup chopped pecans
2 1/4 cups flour
1/2 cup oatmeal
1 t baking souda
1 t baking powder
1/4 t salt

Preheat oven to 350 degrees.
Cream together the butter and sugars. Beat in the instant pudding mix until blended. Stir in the eggs and vanill. Blend in the dry ingredients. Stir in the chocolate chips and nuts. Drop by rounded spoonfuls onto ungreased cookie sheet.

Bake 10 to12 minutes. Edges should be golden brown.

Let sit 2 minutes before removing from cookie sheet.

This was given to me by one of my students at the Panguitch quilt walk. I halved the original recipe, and it still made a big batch of cookies.

#59 Montana Monster Cookies

2/3 c. butter, softened or melted
1 1/4 c. brown sugar, packed
3/4 c. sugar
3 eggs, beaten
1 1/2 c. peanut butter, creamy or chunky
6 c. rolled oats, either all old-fashioned or half the quick-cooking kind
2 tsp. baking soda
1 1/2 c. raisins or craisins
1 1/2 c. chocolate chips. I usually use several different types--milk, semi sweet, mini MandM's, etc.

In a large bowl, beat together the butter, sugars, and eggs until creamy. Add peanut butter and baking soda and mix well. Add oats and stir well. if you just have a hand mixer, you may have to use your hands. Stir in chips and raisins.

Scoop and pack the dough into a 1/4 cup measure, and place on cookie sheet.You will only get six cookies to a sheet. Flatten with the palm of your hand that has been dampened with water so the dough doesn't stick to it. Bake at 350 about 15 minutes. Let cool on the cookie sheet until firm enough to move. Makes 2 dozen huge cookies. You can make them smaller, but then they wouldn't be "monster" cookies!

You will find one version or another of these cookies all over western Montana. They are packed with protein (okay, and fat too) and make a nice trail snack or on-the-go breakfast instead of a granola bar. They do not contain any flour, so people who are on gluten-free diets can eat them. If you don't like raisins, just substitute more chips. They are my husband's favorite. We take them with us when we travel, stacked in one of those round oatmeal boxes.

#46 Pumpkin Chocolate Chip cookies

These are low fat, easy and taste wonderful. If you have ever been to a Weight Watchers Meeting you have probably been given this recipe, but make them and no one will ever guess they are low in calories.
The Ingredients:
One box spice cake mix (any brand will do)
One 15 oz can pureed Pumpkin (not pumpkin pie mix, but plain ol' 100% pure pumpkin)
1 cup chocolate chips (I love using the really dark chips for this recipe)


Heat oven to 350 degrees. Place parchment paper on cookie sheet.
Empty cake mix into bowl. Open pumpkin can and dump pumpkin in with cake mix. Mix throughly with a spoon until all ingredients look wet.
Add Chocolate Chips, throw in a few more if you like.
Spoon onto cookie sheet by large dallops and bake about 12 to 15 minutes. They might look a little underdone but they will be fine. Let cool and then get ready to feast!

Makes about 2 dozen large sized cookies and beware - they disappear quickly.

#41 Chocolate Chocolate Chip Cookies

Ingredients:
1 cup butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semi-sweet chocolate chips
1/2 cup chopped nuts (optional)

Directions:
1. Pre-heat oven to 350 degrees F (or 175 Celsius)

2. In a large bowl, beat butter, sugar, eggs, and vanilla until light & fluffy. Combine the flour, cocoa, baking soda, and salt. Stir the powdered ingredients into the butter mixture until well blended. Mix in the chocolate chips and nuts. Drop by the rounded spoonfuls onto ungreased cookie sheets.

3. Bake for 8-10 minutes or until just set. Cool slightly on the cookie sheets before moving to a wire rack to cool completely.

*Bake them less time than you think or they get a little crunchy. In addition, they lose their softness after a few days but they are still really tasty!!

**I have had a problem in the past with my cookies flattening out. So I now use butter flavored vegetable shortening instead of butter or margarine and the cookies stay nice and rounded. Also, since I tend to eat a lot of cookies, I halved the batch (this one was pretty easy to split in half). I also made really small cookies so the portion size was smaller.

#19 CeeBees (No-Bake Cookies)

2 c. sugar
4 tblsp dry unsweetened cocoa
8 tblsp butter or margarine
1/2 c. milk
Pinch of salt
1/2 c. peanut butter, smooth or chunky
3 c. oatmeal, uncooked
1 tsp vanilla
1. Combine sugar, cocoa, butter, milk, and salt in a large saucepan. Bring to a boil, and boil for 1 minute. A little more isn't the end of the world. Remove from heat.
2. Add peanut butter and stir well until it melts in. Add vanilla and oatmeal and mix well.
3. Drop by teaspoonfuls onto cookie sheet or wax paper. Cookies will firm up as they cool. Makes 3-4 dozen, depending on size. Recipe can easily be halved.

I've been making these since my kids were little and they love them. They called them Chocolate Blobs, which got shortened to CeeBees. Great for summer when you've in the mood for something sweet but can't stand the thought of turning on the oven to bake "real" cookies.

#17 Snicker Doodles

Blend together:

1 cup soft shortening

1-1/2 cups sugar

2 eggs

Stir in 2-3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt.

Chill together and roll into balls. Roll in a mixture of:

1 tablespoon sugar

2 teaspoons cinnamon

Place on ungreased cookie sheet.

Bake at 400 degrees for 8 minutes.