Let stand for 1/2 to 1 hour to allow the oats to soak up flavors.
Drop by spoonfuls onto trays and dry until firm. VARIATIONS: Add 1/2
cup ground lfax seed or 1/2 cup sesame seeds. Add one cup chopped
nuts. Add ground coriander to the cooky base. NOTE** The versatile
cooky base makes a delicious and unusual fruit salad topping. It also
taste great all by itself, pudding style, with maybe a few chopped
nuts or crumbled sesame squares on top. Origin: Dry It – You’ll Like
It! circa 1973. Shared by: Sharon Stevens, Jan/95.

2-1/2 cups wheat and oat flour 1 tsp baking powder 1/2 tsp baking
powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup butter, softened 1/2
cup shortening 1 cup granulated sugar 2 eggs 1 tsp vanilla 1 cup
chopped candied cherries or mixed candied fruit 1/2 cup chopped nuts

Combine flour, baking powder, baking soda and salt. Stir will to
blend. cream butter, shortening, sugar, eggs and vanilla togehther
thoroughly. Stir flour mixture into creamed mixture. Mix well. Add
fruit and nuts. Shape dough into 2 smooth rolls about 1-1/2 inche in
diameter. Wrap in waxed paper and chill overnight or until fimr,
about 3 hours. Cut roll into 1/4 inch thick slices. Place on
ungreased baking sheets. Bake at 375F for 10-13 minutes, or until
golden. Makes about 8 dozen cookies.

Origin: Reader’s Digest, Canadian Edition, January 1993. Shared by:
Sharon Stevens.

Mix and knead as in making bread for 15-20 minutes. The longer it is
kneaded the finer the grain. Cover and chill in fridge for 1 hour
before cutting in shapes. Bake in slow oven 300F for 15-20 minutes
or until done. You want them to stay as white as possible so don’t
cook until they are browned. These, if done properly, will literally
melt in you mouth. HONEST!! 8-} Origin: My mom, Shirley Whittaker.
Shared by: Sharon Stevens, Jan/95.

Cream together the sugars and the margarine. Add eggs, and beat
again. Add the dry ingredients, and the coconut. Spoon onto an
ungreased cookie sheet and bake in a 300F oven for 10-15 minutes or
until done. These are pretty darn close to the DAD’S cookies you get
in the store. If you like a soft cookie, bake less, and if a crisp
cookie is desired, bake a bit longer. Origin: Connie McHone, friend
Shared by: Sharon Stevens, Jan/95. ++_ End Stevens Recipe ++-

Preheat oven to 365F. (my oven likes this temp) Cream crisco and brown
sugar together until light and fluffy. Add egg and milk, beating
thoroughly until blended. Combine dry ingredients and add to creamed
mixture. Add chocolate chips and nuts. (I foil my cookie sheets as
they are old and dark colored.) Spray with pam and bake for 11
minutes. Cookies may still appear a little soft when taking them out.
Let them sit for a minute or two before taking them off the pan.
Origin: Nancy Cunningham adapted this recipe for my oven, 1992.
Shared by: Sharon Stevens, Jan/95.

Cream shortening, sugar, egg, and vanilla. Add the dry ingredients
and blend thoroughly. Add mashed bananas and nuts. Spoon onto
cookie sheet and bake at 350F for 10-15 minutes, depending on size.
Origin: My recipe file Shared by: Sharon Stevens, Jan/95.

Combine flour, baking powder, baking soda and salt. Stir will to
blend. cream butter, shortening, sugar, eggs and vanilla togehther
thoroughly. Stir flour mixture into creamed mixture. Mix well. Add
fruit and nuts. Shape dough into 2 smooth rolls about 1-1/2 inche in
diameter. Wrap in waxed paper and chill overnight or until fimr,
about 3 hours. Cut roll into 1/4 inch thick slices. Place on
ungreased baking sheets. Bake at 375F for 10-13 minutes, or until
golden. Makes about 8 dozen cookies. Origin: Reader’s Digest,
Canadian Edition, January 1993. Shared by: Sharon Stevens. ++_ End
Stevens Recipe ++-

Cream shortening, honey and sugar together tull light and fluffy.
Add well beaten egg. Add peanut butter and salt. Stir in flour and
soda sifted together and mix well. Form into small balls of dough
and place on greased cookie sheet. Press with fork. Bake at 350F
for 8-10 minutes. Makes 4 dozen. **for a free recipe booklet, write
to Sue Bee Honey, P.O.Box 388, Dept WD101194, Sioux City, Iowa, USA
51102 Origin: Sue Bee Honey ad, Women’s Day Magazine, October 1994.
Shared by: Sharon Stevens, Dec/94.

Cream shortening, brown sugar, granulated sugar, egg, milk and
vanilla in large bowl on medium speed of electric mixer until light
and creamy. Combine flour, oats, baking soda and salt. Add to
creamed mixture, beating on low speed until blended. Stir in
remaining ingredients. Drop dough by tablespoonfuls onto greased
baking sheet, leaving room for spreading. Bake at 375F for 8-9
minutes, or until light golden. Cool slightly, then remove to
cooling rack. HINT: Underbake for soft chewy cookies, and bake longer
for crisp, crunchy cookies. Origin: Baking Festival 1994 booklet, put
out by Baker’s Chocolate and Robin Hood Flour. Shared by: Sharon
Stevens, Nov/94

Heat oven to 375F. Sift flour, baking soda and salt together in a
medium mixing bowl. Set aside. Beat peanut butter, butter and
sugars in a large mixing bowl with electric mixer for 4 minutes or
until very creamy. Add the egg and vanilla and beat until fluffy,
about 3 minutes. Stir in the flour mixture. Stir in chocolate and
nuts. Spoon heaping tablespoons of cookie dough aoubt 1 inch apart
on 2 large ungreased baking sheets. Bake for 9-10 minutes. Do NOT
overbake. Let cool on baking sheets for 5 minutes, then transfer
with spatula to a wire rack and let cool completely. Store cookies in
airtight container. Origin: Baking Festival 1994 Recipes, by Robin
Hood and Baker’s. Shared by: Sharon Stevens, Nov/94.