• 1/2 cup butter or butter flavored crisco

• 1 cup brown sugar

• 1 egg

• 1/2 teaspoon vanilla

• 1 ¾ cups flour

• ½ teaspoon baking soda

• 1/4 teaspoon salt

Mix butter, brown sugar, egg, and vanilla well.

Add flour, baking soda, and salt, and stir together.

Shape into 2 rolls, and chill dough.

After chilled, slice 1/4 inch slices and bake 10 - 12 minutes.

• ¾ cup butter flavored Crisco

• 1 ¼ cup brown sugar

• 2 Tablespoons milk

• 1 egg

• 1 teaspoon vanilla

• 1 ¾ cups flour

• ¾ teaspoon baking soda

• ¾ teaspoon salt

• 1 cup chocolate chips (1/2 bag)

Variations:

• Instead of chips, use Mand M's, peanut butter chips, chocolate chunks or mix half and half.

Mix crisco, brown sugar, milk, egg, and vanilla well.

Stir in flour, baking soda, salt, and chocolate chips.

Drop by teaspoon.

Bake 8 - 10 minutes.

• 1 cup butter

• 1 cup brown sugar

• 1 cup white sugar

• 2 eggs

• 1 teaspoon vanilla

• 1 ½ cups flour

• ½ teaspoon baking soda

• ½ teaspoon salt

• 3 cups oatmeal

• Optional additions are 1 cup of nuts (like walnuts) or butterscotch chips

Mix butter, brown sugar, white sugar, eggs, and vanilla well.

Stir in flour, baking soda, salt, and oatmeal.

Shape into 2 rolls, and chill dough.

After chilled, slice 1/4 inch slices. Bake 10 - 12 minutes.

• 1 cup butter

• 1 ½ cup sugar

• 2 eggs

• 1 teaspoon vanilla

• 2 cups flour

• ½ teaspoon baking soda

• ½ teaspoon salt

• 2 cups cereal flakes (Special K or similar)

• 1 cup chocolate chips

Mix butter, sugar, eggs, and vanilla well.

Fold in flour, baking soda, and salt. Do not over stir.

Fold in cereal and chocolate chips.

Roll into balls. Bake 12 - 15 minutes.

• ½ cup butter flavored Crisco

• 1/3 cup white sugar

• ½ cup butter, softened

• 1 egg

• 1 teaspoon vanilla, almond or peppermint extract

• 2 ½ cups flour

• 1 teaspoon salt

Frosting

• 1 cup powdered sugar

• 2 - 3 Tablespoons milk

• Almond or peppermint extract (Just a drop)

• Food coloring

Mix Crisco, sugar, butter, egg, and extract well.

Stir in flour, and salt.

Divide in half, chill. For classic sugar cut out cookies, roll out and place shapes on cookie sheet. Bake 8 - 10 minutes.

To make candy cane cookies, use the peppermint extract, when dough is divided in half, add red food coloring to one half. Chill. Roll into 4 inch snakes, twist together to look like candy canes, add hook, and bake.

• 2 Tablespoons butter

• 2 cups sugar

• ½ cup milk

• 4 Tablespoons unsweetened cocoa powder

• 3 cups uncooked oatmeal,

• 1 teaspoon vanilla

Over low heat, bring butter, sugar, milk, and cocoa powder to a low boil for one minute.

Add oatmeal and vanilla.

Stir together, and drop on waxed paper by spoonful.

• 2/3 cup shortening

• 1 1/2 cups brown sugar

• 1 Tablespoon water

• 1 teaspoon vanilla

• 2 eggs

• 1 ½ cups flour

• 1/3 cup cocoa powder

• ¼ teaspoon salt

• ¼ teaspoon baking soda

• Chocolate chips

Beat together shortening, brown sugar, water, vanilla, and eggs.

Add in flour, cocoa powder, salt, baking soda, and chocolate chips.

Mix well, drop by spoonful on cookie sheet, and bake 7 - 9 minutes. Place on foil to cool.

• 3 1/2 cups flour

• 3/4 tsp salt

• 1 tsp baking soda

• 1 tsp cream of tartar

• 1 cup white sugar

• 1 cup brown sugar

• 1 cup margarine

• 1 cup cooking oil

• 1 egg

• 1 tsp vanilla

• Optional: 1 cup nuts

• 1 cup rice krispies

• 1 cup coconut

• 1 cup oatmeal

Sift flour, salt, soda, and cream of tartar together. Then, add in the order of listed ingredients. Drop by teaspoon on ungreased cookie sheets.

Bake at 350 F for 12 mins.

• 1 and 1/4 cups all-purpose flour (spoon & leveled)

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened to room temperature

• 1/2 cup packed light or dark brown sugar

• 1/4 cup granulated sugar

• 1 large egg, at room temperature

• 3/4 cup creamy peanut butter

• 1 teaspoon vanilla extract

• 18 Reese's Miniature Peanut Butter Cups, unwrapped

Drizzle:

• 1 cup (180g) semi-sweet chocolate chips

• 2 teaspoons creamy peanut butter

Make the cookies: Toss the flour, baking soda, and salt into a bowl until combined. Set aside.

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter, brown sugar, and white sugar together on medium speed until combined. On low speed, beat in the peanut butter, egg, and vanilla. Turn the mixer to high and beat until light in color and smooth. Turn the mixer to low and slowly pour in the dry ingredients. Mix until combined and a dough is formed.

Cover tightly and chill the cookie dough for at least 1 hour (or up to 3 days). Chilling is mandatory.

Remove cookie dough from the refrigerator. Preheat oven to 350F degrees. Take 1 Tablespoon of dough and roll into a ball. Take another 1 Tablespoon of dough and roll into a ball. Stick a peanut butter cup into one ball, kind of like a "cradle" as shown above. Top the peanut butter cup with other cookie dough ball and seal down the sides so that the peanut butter cup is securely stuffed inside. Roll the large cookie dough ball in your hands to ensure it's smooth. Repeat with the rest of the dough and 18 peanut butter cups.

Bake the cookies for 10-11 minutes or until very lightly browned on the sides. Some cookies may be taller than others, depending how the peanut butter cup was positioned inside. Just press the cookies down a bit to flatten them out. Allow to cool on the cookie sheet for at least 10 minutes and transfer to a wire rack to cool completely.

Make the drizzle: melt chocolate chips and peanut butter together in the microwave, stirring often to prevent seizing. Add 1 teaspoon of shortening if the mixture isn't smooth. Drizzle over cooled cookies.

Cookies stay fresh stored covered at room temperature for up to 7 days. Cookies freeze well, up to 3 months. Stuffed cookie dough balls freeze well, up to 2 months. Bake for 2 extra minutes, do not thaw.

• 2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 3/4 cup unsalted butter, melted

• 1 cup packed brown sugar

• 1/2 cup white sugar

• 1 teaspoons vanilla extract

• 1 large egg

• 1 egg yolk

• 2 cups semisweet chocolate chips

Preheat the oven to 325 degrees F. Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda, and salt and set aside.

In a medium bowl, cream together the melted butter, brown sugar, and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.

Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, until edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

High Altitude: increase oven 15 degrees, decrease baking time by 2 to 4 minutes, decrease sugar by 1 tbsp, increase flour by 1 tbsp, increase liquid by 2 tbsp (such as keeping egg white).