Monster Cookies


1 c. sugar
1 c. Brown Sugar
1 c. Peanut Butter
1/2 c. Butter softened
3 eggs
2 tsp. Baking Soda
4 1/2 Rolled Oats
1 c. Chocolate chops (mini ones)
1 C. M&M's
1 c. Chopped peanuts
1/2 c. raisins

Oven 350 degrees.
Cream butter and sugar together, add eggs. Mix in peanut butter and Baking soda. Add all other ingredients last. No need to pack Oats in measuring cup.

Drop on ungreased cookie sheets. Bake 12-13 minutes.

Oatmeal Tea Cookies

1 tablespoon corn syrup
10 tablespoons butter
1/2 cup superfine sugar
3/4 cup Oats
1/2 cup coconut flakes
1 cup flour sifted
2 tablespoons baking soda
2 tablespoons brewed Red Rose Black Tea


Place corn syrup, butter and sugar in a pan and beat until melted. Mix oats, coconut flakes and flour together and add to mixture. Dissolve baking soda in hot tea and add to mixture. Mix well and let cool. Roll mixture into small-medium sized balls. Place on greased baking sheet. Bake at 325 degrees (F) for 12 to 15 minutes.

Kahlua Chocolate Chip Cookies


1/2 cup shortening
1/2 cup butter or margarine, softened
3/4 cup light brown sugar
3/4 cup granulated sugar
2 eggs
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon Kahlúa
2 cups all-purpose flour
2 cups rolled oats
2 cups semisweet chocolate chips
1 cup chopped walnuts or pecans

Preheat oven to 375 degrees F (190 degrees C). Grease two cookie sheets.

Cream together shortening, butter, sugars and eggs. Add remaining ingredients in order listed and mix well.

Shape a tablespoonful of dough into a ball and place on greased cookie sheet. Bake for 10 to 12 minutes or until golden. Cool on rack.

Makes 2 dozen.

Soft Lemon Drops

Cookie
1 cup sugar
1/2 cup butter, softened
1/2 cup Sour Cream
2 eggs
2 teaspoons grated lemon peel
1/2 teaspoon lemon extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Glaze
1 cup powdered sugar
1 to 2 tablespoons lemon juice

Heat oven to 350 degrees. Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add sour cream, eggs, lemon peel and lemon extract; continue beating until well mixed (1 to 2 minutes). Reduce speed to low; add flour, baking powder and salt. Beat, scraping bowl often, until well mixed (1 to 2 minutes).

Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets. Bake for 10 to 12 minutes or until lightly browned. Cool completely.

Combine powdered sugar and enough lemon juice for desired glazing consistency in small bowl. Frost cooled cookies with glaze. Makes 3 dozen cookies

I'm going to give this recipe to a lady at my husbands job. She works in the bakery and is always making special cakes. One of her best is a lemon angel cake. She likes to decorate them, so I will pass this recipe down to her. Thanks Kathy W.