1 Yellow Cake Mix *
1/2 c Butter, Softened
1 ts Vanilla
2 Eggs
6 oz Chocolate Chips
1/2 c Walnuts, Chopped

* Betty Crocker Super Moist Yellow Cake Mix – works best.
———————
————– ~– Pre-heat oven to 350?F. Mix 1/2 of the cake mix
with the butter, eggs and vanilla until smooth. Add the remaining
mix, chocolate chips and nuts. Drop by teaspoon onto an ungreased
cookie sheet about 2 inches apart. Bake 10-12 minutes (centers will
be soft). Cool slightly before removing from the pan. Do not leave on
cookie sheet for too long as the cookies will continue to bake and
become hard instead of soft and chewy.
~SIMPLIFIED
VERSION 1 ea.: Cake Mix as above, 1 t
Vanilla, 1/4 c Vegetable Oil, 5 oz Chocolate Chips, 1 Egg, 1/2 c
Walnuts, Chopped. Mix as above. If too stiff add a second egg. Bake
at 375 degrees for 10-12 minutes on ungreased cookie sheet. Cool
slightly before removing. If all else fails use the recipe on the
back of the chocolate chip bag.
Yields
24 Servings

1 lb Butter (Softened)
1 1/2 c Sugar
2 c Brown Sugar
3 Eggs
2 ts Vanilla
1 1/2 ts Salt
1 1/2 ts Baking Soda
6 c Flour
2 c Chocolate Chips
2 c Nuts (Your Choice)

From

Yields
72 Servings

2 c Butter 1 ts Salt
2 c Sugar 2 ts Baking Powder (Dash More for
2 c Brown Sugar 2 ts Baking Soda
4 ea Eggs 24 oz Bag of Chocolate Chips
2 ts Vanilla 8 oz Plain Hershey Bar
4 c Flour 3 c Chopped Nuts (any kind)
5 c Oatmeal

Cream: butter, sugar, brown sugar. Add: eggs, vanilla In a
separate bowl mix: flour, oatmeal (grind in blender till a fine
powder), salt, baking powder (dash more if you want a softer cookie),
baking soda. Mix all and add: chocolate chips, Hershey bar, grated,
and chopped nuts. Place golf ball sized cookie dough drops on an
ungreased cookie sheet and bake at 350 for 6 min (or so). Makes 112
cookies.

Yields
11 servings

2 c Butter 4 oz Chocolate Chips
1 ts Salt 2 ts Vanilla
2 c Sugar 1 8-Oz Hershey Bar, grated
2 ts Baking Powder 4 c Flour
2 c Brown sugar 3 c Chopped nuts
2 ts Baking Soda 5 c Blended Oatmeal *
4 Eggs

Cream butter and both sugars. Add eggs and vanilla. Mix together with
flour, oatmeal, salt, baking powder, and baking soda. Add chips,
candy and nuts. Roll into balls and place two (2) inches apart on a
cookie sheet. bake for six (6) minutes at 375 degrees. Makes 112
cookies, but recipe can halved.

Yields
112 servings

1 pk (large) Chocolate Chips
1 c Walnuts chopped (optional)
1 c Golden raisins (if you
-choose not to use nuts, use
-2 cups raisins)
1 c Farfel

Melt chocolate chips, add remaining ingredients. Mix well. Drop by
teaspoons onto lined cookie sheet. Freeze. Serve when set, or keep in
freezer until needed. Great for Pesach after school snacks.
Yields
1 Servings

-Dottie Cross TMPJ72B 3/4 ts Baking powder
1/2 c Butter or margarine, softene 1/4 ts Salt
2/3 c Packed brown sugar, firmly p 1 pk (6 ozs) Ghiradelli Semi-Swee
1 ts Brandy flavoring -Chocolate Chips
3 tb Dark corn syrup 1/3 c Chopped pecans
1 Egg 1/3 c Slivered almonds
1 c Diced candied mixed fruit 1/3 c Currants
1 1/3 c Flour 14 Red candied cherries; quarte
1 ts Pumpkin pie spice

Preheat oven to 350 degrees. Cream butter with brown sugar, brandy
flavoring, and corn syrup; add egg and beat until very light. Coat
candied fruit with 1 tablespoon of the flour; set aside. Sift
remaining flour with pumpkin pie spice, baking powder, and salt. Stir
dry ingredients into creamed mixture. Add fruit, chocolate chips,
pecans, almonds, and currants. Chill dough 1 hour. Drop by heaping
teaspoon onto greased baking sheet. Top each cookie with piece of
cherry. Bake for 8 to 10 minutes. Cool on rack. Store in covered
containers several days to soften and age. Makes 4-1/2 dozen cookies.

Yields
54 servings

4 c Flour 1 ts Salt
1 1/2 c Butter 1 ts Vanilla
2 c Quick Cooking Oats 1 cn Pumkin,solid,packed (16oz)
2 c Brown Sugar 1 c Chocolate Chips
2 ts Baking Soda 1 c Raisins
2 ts Cinnamon 1 c Chopped nuts
1 Egg 1/2 pk M&M

From Brigitte Sealing, Cyberealm BBS Watertown, NY 1-315-786-1120

Yields
40 servings

2 c Butter 1 t Salt
2 c Sugar 2 t Baking Powder
2 c Brown Sugar 2 t Baking Soda
4 ea Eggs 24 oz Chocolate Chips
2 t Vanilla 8 oz Hershey Bar, grated
4 c Flour 3 c Chopped Nuts (any kind)
5 c Ground Oatmeal

until all is powder. oatmeal, salt, baking powder and baking soda
then add to butter/sugar mixture. Mix well and add chocolate and
nuts. Make golf ball sized cookies and place 2 inches apart on
ungreased cookie sheet. Bake at 375 degrees for 16 minutes. Preheat
oven to 375 degrees Makes 112 cookies

Yields
112 servings

2 c Butter 4 oz Chocolate Chips
1 t Salt 2 t Vanilla
2 c Sugar 1 ea 8-Oz Hershey Bar, grated
2 t Baking Powder 4 c Flour
2 c Brown sugar 3 c Chopped nuts
2 t Baking Soda 5 c Blended Oatmeal *
4 ea Eggs

*Blended Oatmeal: Measure and blend in a blender to a fine powder.
Cream butter and both sugars. Add eggs and vanilla. Mix together
with flour, oatmeal, salt, baking powder, and baking soda. Add chips,
candy and nuts. Roll into balls and place two (2) inches apart on a
cookie sheet. bake for six (6) minutes at 375 degrees. Makes 112
cookies, but recipe can halved.

Yields
112 servings

2 ea Egg Whites 1 t Vanilla
1 pn Salt 1 c Chocolate Chips
1/4 c White Sugar

Preheat oven to 325 degrees. Beat egg whites with the salt until
foamy. Slowly add sugar, one tablespoonful at a time, beating after
each addition until the meringue stands in stiff peaks. Stir in
vanilla and fold in chocolate chips. Drop by teaspoonfuls on a lined
baking sheet and place in preheated oven. After 2 minutes, turn off
oven. Leave meringues in oven overnight. remove from pan and store in
cookie tin lined with paper towel. Makes 3 dozen. From The Gazette
90/12/19.

Yields
36 servings