( makes 6 dozen cookies )

3 cups all purpose flour

1 Tbsp. baking powder

1 Tbsp. baking soda

1 Tbsp. cinnamon

1 tsp. salt

3 sticks butter, room temp.

1 and 1/2 cups sugar

1 and 1/2 cups brown sugar

3 eggs

1 Tbsp. vanilla

3 cups semi-sweet chocolate chips

3 cups rolled oats

2 cups flaked coconut

2 cups chopped pecans

--Pre-heat oven to 350 degrees.
Mix flour, baking powder and soda, cinnamon, and salt in a bowl.
Beat butter on med. speed until smooth and creamy, about 1 minute.
Gradually beat in both sugars;mix well.
Add eggs, one at a time, beating after each.
Mix in vanilla extract.
Stir in flour mixture until just combined.
Add chocoate chips, oats, coconut, and pecans.
For each cookie, drop 1/4 cup of dough onto ungreased baking sheets, spacing 3 inches apart.
Bake in 350 deg. oven for 17 to 29 minutes, until edges are lightly browned--rotating sheets halfway through baking time. Remove cookies from sheet to cool.


(I won the sugar cookie division in a cookie baking contest with this recipe)

14 tablespoons unsalted butter - the real stuff, not margarine

1 and 3/4 cups packed dark brown sugar

2 cups unbleached all-purpose flour plus 2 tablespoons

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon table salt

1 large egg

1 large egg yolk

1 tablespoon vanilla extract

1/4 cup red sugar crystals

1/4 cup green sugar crystals

--Heat 10 tablespoons of the butter in a pan over medium-high heat until melted. Continue to cook the butter until it is browned a dark golden color and smells nutty, about 1 to 3 minutes.
Transfer the browned butter to a bowl and stir the rest of the butter into the hot butter until it melts- let this rest for 15 min.

Mix flour, baking soda, and baking powder in a bowl.
Add the 1 and 3/4 cup brown sugar and salt to cooled butter and mix until there are no lumps.   Add egg, yolk, and vanilla to butter mixture and mix well, then add flour and mix until just combined.

Place the 1/4 cup red sugar crystals and the 1/4 cup green sugar crystals in separate dishes.

Preheat oven to 350 degrees.
Roll dough into balls about 1 and 1/2 inches in diameter.   Then roll one dozen in the red sugar crystals and one dozen in the green sugar crystals.   Place balls about 2-inches apart on parchment lined baking sheets.

Bake sheets one at a time until cookies are puffy and lightly browned, about 12- 14 minutes. (The cookies will look slightly raw between some of the cracks and seem underdone, but be careful not to over bake.)
Cool on sheet for about 5 minutes and then transfer to a rack to cool.
(Makes 2 dozen cookies)


(a Rose original :-)

(Makes 4 dozen cookies)

1 cup real butter - room temperature, not melted

1 and 1/2 cups brown sugar, packed tightly

1 cup white granulated sugar

1/2 cup cocoa

2 whole eggs

1 egg yolk

1 cup very strong brewed coffee - cooled *(see below)

1/2 teaspoon cream of tartar

1 teaspoon baking soda

1 teaspoon salt

3 and 1/2 cups all purpose flour

1 cup chopped pecans

--In a large mixing bowl, cream the butter and both sugars.   Mix in the cocoa until well blended.   Blend in the eggs and egg yolks.   Pour coffee on top of batter, then add the cream of tartar, baking soda, and the salt.   Mix well.
Blend in the flour ( 1 cup at a time ).   Stir in the pecan pieces.

Pre- heat oven to 350 degrees.   Spray cookie sheets with cooking spray.   Drop cookies by teaspoon, 2-inches apart, onto greased cookie sheets.    Bake for 12 to 13 minutes.   Let cookies cool on a rack.

* ( how to brew coffee for this recipe:   use 6 heaping tablespoons of coffee grounds to 1 and 1/2 cup of cold water in automatic coffee maker. )



1 and 1/4 cups butter, softened

2 cups sugar

2 eggs

2 tsp. vanilla

2 cups unsifted all purpose flour

3/4 cup Hershey's cocoa

1 tsp. baking soda

1/2 tsp. salt

1 cup finely chopped nuts

--Cream butter and sugar in large mixing bowl. Add eggs and vanilla, blend well. Combine flour, cocoa, baking soda, and salt; blend into creamed
mixture. Stir in nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 8 to 9 minutes. (Do not over-bake.
Cookies will be soft. They will puff during baking, and flatten upon cooling). Cool on cookie sheet until set, about 1 minute; Remove to wire
rack to cool completely.
Makes about 4 1/2 dozen.



3/4 cup butter, softened

1 and 1/4 cups brown sugar

1 egg

1/3 cup milk

1 and 1/2 tsp. vanilla extract

3 cups oats--rolled or old fashioned

1 cup all purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1/4 tsp. cinnamon

1 cup raisins**

1 cup walnuts-chopped

--Lightly grease a cookie sheet. Combine butter, brown sugar, egg, milk, and vanilla; beat with mixer on high speed to blend well. Combine oats,
flour, baking soda, salt and cinnamon. Add to butter mixture; stir until just blended. Stir in raisins and walnuts.
Drop by rounded tablespoonfuls onto cookie sheet, 2 inches apart.
Bake at 375 deg. for 10-13 minutes, or until lightly browned. Cool 5 min. on baking sheet and remove to wire cake rack.
**can replace raisins with semi-sweet chocolate chips, or use both.



2 cups sugar

5 Tbsp. unsweetened cocoa powder

1/2 cup unsalted butter

1/2 cup crunchy peanut butter

1 tsp. vanilla extract

3 cups quick cooking oats

1/2 cup chopped walnuts

1/2 cup milk

--Cover baking sheets with wax paper and set aside. Combine sugar and cocoa in a large saucepan. Stir in milk, butter and peanut butter. Cook and stir over medium heat until butter melts and mixture is combined, about 5-20 minutes. Remove from heat. Stir in the vanilla, oats and nuts, and mix thoroughly.
Drop by teaspoonful onto the waxed paper-covered baking sheet. Place in the refrigerator until the cookies are cooled and set. Store the cookies in an airtight container.



1/2 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1/2 tsp. salt

1 egg

1/2 cup peanut butter ( I use crunchy style )

1 and 1/4 cup flour

1/2 tsp. baking soda

--Mix all ingredients. Blend well. Shape into small balls. Place on greased cookie sheet about 2 inches apart. Press down with a fork. Bake in pre-heated oven at 375 degrees for 10 minutes. Cool on wire rack.



3 cups sugar

3 eggs

1/2 cup buttermilk

1 cup shortening

2 tsp. baking powder

3/4 tsp. baking soda

1 tsp. salt

3 tsp. vanilla extract

--Mix all ingredients together. Add enough flour to get desired consistency ( about 3 or 4 cups ). Roll out on floured board. Cut with cookie cutter, and place on a greased cookie sheet. Bake in a pre-heated oven at 375 degrees, until lightly browned.



1/4 cup sugar

1 Tbsp. cinnamon

1 and 1/2 cups sugar

1/2 cup shortening

1/2 cup butter, softened

2 eggs

2 and 3/4 cups flour

2 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. salt

--Preheat oven to 375 degrees. Mix the 1/4 cup of sugar and the cinnamon together and set aside.
Mix the 1 and 1/2 c. sugar, butter, shortening, and eggs. Add the flour, cream of tartar, salt, and baking soda. Mix well. Chill dough. Roll dough into balls the size of walnuts. Roll cookies in the sugar-cinnamon mixture.
Bake for 8-10 mins., cool completely on wire racks.



2 sticks softened butter

1/2 cup powdered sugar

2 cups flour

1 tsp. vanilla extract

1/4 tsp. salt

--Beat powdered sugar and softened butter until creamy. Gradually mix in flour. Stir in vanilla and salt. Mix well. Shape into little balls. With fingers, press one side into granulated sugar until about 1/4 inch thick. Cook sugar side up on ungreased cookie sheet. Bake at 350 degrees for 10 minutes. Don't let them brown.



1 cup butter

3 cups all-purpose flour

1 cup sugar

2 eggs

1 teaspoon baking powder

1/4 teaspoon baking soda

2 cups prepared mincemeat

1/2 cup chopped pecans or walnuts

--In a bowl beat margarine until softened. In a small bowl mix flour, sugar, baking powder, and baking soda together. Add half of the flour mixture, eggs and beat until combined. Beat in remaining flour, stir in mincemeat and nuts.
Drop by rounded teaspoonfuls onto greased cookie sheet. Bake 350 deg. oven 11 - 13 minutes.
Cool on cookie sheet about 1 minute (to set). Remove cookies from cookie sheet; cool.
Makes 6 dozen.



1 cup butter, softened

1 cup firmly packed brown sugar

1 pkg. (4-serving size) chocolate flavor Instant pudding & pie filling

2 eggs

2 cup flour

1 tsp. baking soda

1 pkg. (6 oz.) premium white baking chocolate, chopped

1 cup chopped nuts (optional)

--Pre-heat oven to 350 degrees. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add dry pudding mix; beat until well blended. Add eggs; mix well. Gradually add flour and baking soda, beating until well blended after each addition. Stir in chocolate and nuts. Drop tablespoons of dough, 2 inches apart, onto ungreased baking sheets. Bake 10 to 12 minutes or until edges are lightly browned. Cool 1 minute; remove from baking sheets. Cool completely on wire racks.



1 pkg. (1 lb. 2 oz.) Oreo Cookies*

1 pkg.  (8 oz.) Cream Cheese, softened

2 pkg. (8 squares each) Baker's Semi-Sweet Chocolate -or- 1 pkg. chocolate bark for dipping

--Crush the cookies to fine crumbs in food processor.
Add cream cheese; pulse until well blended.
Roll cookie mixture into 42 balls, about 1-inch in diameter.   Put in refrigerator for about 10 minutes to firm up.
Melt the chocolate in the microwave.   Dip balls in chocolate; place on wax paper-covered baking sheet.
Refrigerate until firm, about 1 hour.  Store leftover truffles, covered, in refrigerator.
*( You can use any kind of cookies for these.  Peanut butter cookies with white chocolate is wonderful!!   Also, the mint flavored Oreo cookies with either dark or white chocolate. )



3 cups granulated sugar

3/4 cup unsalted real butter

2/3 cup evaporated milk

12 oz. bag semi-sweet chocolate chips

7 oz. jar marshmallow cream

1 tsp. vanilla extract

1 cup chopped walnuts - optional

-In a 2-quart saucepan, bring sugar, butter, and milk to a rolling boil (240 degrees) for 5 minutes, stirring constantly; remove from heat.
-Stir in chocolate chips, marshmallow cream, vanilla, then walnuts.
-Pour into a greased 13" X 9" X 2" pan.
-Cool to room temperature before slicing.



2 cups raw peanuts

2 cups sugar

4 Tbsps. corn syrup

2/3 cup evaporated milk

1/2 stick butter

1 tsp. vanilla

2 drops red food coloring

--Cook peanuts, sugar, syrup and milk to the hard-ball stage (250 to 260 degrees F with candy thermometer) -- about 15 to 20 minutes after mixture begins to boil, stirring constantly. Remove from heat and add butter, vanilla, food coloring; blend well. Pour into buttered muffin pans and allow to cool -- or drop on buttered surface as you would pralines.



1 package (12 ounces) white chocolate chips

1 package (12 ounces) semi-sweet chocolate chips

2 cup peanut butter

--Spray cookie sheet with non-stick cooking spray. Melt white chocolate chips in the microwave, according to package directions. Stir in peanut butter, until mixture is smooth. Pour onto cookie sheet, and smooth with a spatula. fills the bottom.
Melt semi-sweet chocolate chips in microwave according to package directions. Pour on top of white chip mixture in cookie sheet. Smooth over white chip mixture, to roughly cover it. Swirl with knife.
Place in refrigerator until hard, about 4 hours. Break into pieces.



3 cups granulated sugar

3/4 cup unsalted real butter

2/3 cup evaporated milk

12 oz. bag peanut butter chips

7 oz. jar marshmallow cream

1 tsp. vanilla extract

-In a 2-quart saucepan, bring sugar, butter, and milk to a rolling boil (240 degrees) for 5 minutes, stirring constantly; remove from heat.
-Stir in peanut butter chips, marshmallow cream, and vanilla
-Pour into a greased 13" X 9" X 2" pan.
-Cool to room temperature before slicing.



2 cups granulated sugar

1 cup light corn syrup

1/2 cup water

1/2 teaspoon salt

3 cups raw shelled peanuts, skins on

2 Tbsp. butter

1 teaspoon vanilla extract

2 teaspoons baking soda

--Heat sugar, syrup, water and salt to a rolling boil in a heavy iron skillet. Add peanuts. Reduce heat to medium and stir constantly. Cook to hard crack stage (293 F).
Add butter and vanilla, then baking soda. Beat rapidly and pour onto a lightly greased baking sheet, spreading to 1/4-inch thickness. When cool, break into pieces. Store in an airtight container.
Makes about 2 pounds.



3 cups granulated sugar

3/4 cup unsalted real butter

2/3 cup evaporated milk

12 oz. bag semi-sweet chocolate chips

1/4 cup instant coffee granules

7 oz. jar marshmallow cream

1 tsp. vanilla extract

-In a 2-quart saucepan, bring sugar, butter, and milk to a rolling boil (240 degrees) for 5 minutes, stirring constantly; remove from heat.
-Stir in chocolate chips, coffee granules, marshmallow cream, and vanilla.
-Pour into a greased 13" X 9" X 2" pan.
-Cool to room temperature before slicing.



2 cups light brown sugar, packed
1 cup butter, softened
1/4 cup Half & Half -or- whole milk
2 and 1/2 cups powdered sugar
2 teaspoons vanilla extract
1 and 1/2 cups pecans, chopped

Line cookie sheets with wax paper or parchment paper. Spray lightly with Pam cooking spray.  In large saucepan, bring brown sugar, butter and Half & Half [or milk] to boil.  Cook at low boil, and stir for 1 minute.
Remove from heat.  Whisk in powdered sugar and vanilla until smooth. Stir in pecans.  Drop by tablespoonfuls onto greased paper. Let cool.
Makes about 30.



2 cups brown sugar, firmly packed

1/4 cup water

1/4 cup evaporated milk

2 cups pecan pieces and halves

2 teaspoons vanilla

3 tablespoons chilled butter, cut in pieces

--Combine sugar, milk, and water in a 2-quart saucepan; heat to boiling stirring constantly. Cook until mixture reaches soft ball consistency (235). Remove from heat; stir in pecans, vanilla, and butter.
Immediately drop by tablespoons onto wax paper.

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