Cheater Oreo's

1 chocolate cake mix

2/3 c. shortening

2 eggs

Mix and roll into round balls, flatten and bake at 350 for 10 minutes.

Spread with store bought cream cheese frosting and put two cookies together.

Coconut Cookies 2

2 1/2 c. coconut

1/3 c. flour

1/8 tsp salt

2/3 c. sweetened condensed milk

1 tsp vanilla

Mix all and bake 350 for 15-20 minutes

Date Balls

1 c. oatmeal

2 c. dates

3 Tbsp peanut butter

2 Tbsp cocoa

Mix in food processor and press into bars or balls.

Coconut Cookies

1/3 c. flour

2 1/2 c coconut

1/4 tsp salt

2/3 c sugar

3 egg whites

1/4 t vanilla

1/4 t almond extract

Mix all and bake 15 minutes at 350. Can drizzle melted chocolate over when done.

Chocolate Melt-Aways

1 large symphony chocolate with toffee bar

3/4 large tub of cool whip

1 Tbsp water

1 box Nilla wafers

Melt chocolate with water gradually (do not scorch). Fold into cool whip and drop by spoonfulls into crushed cookies and roll. Chill completely.

Uncle Heath's Pumpkin Cookies

1 c. shortening

3 c. sugar

3 eggs

2 c. pumpkin

4 1/2 c. flour

2 tsp baking powder, cinnamon, vanilla, salt, soda, nutmeg

1 package chocolate chips

Cream shortening, sugar and eggs. Add pumpkin and vanilla. Mix together remaining ingredients, add to other mixture and bake at 375 for 13-15 minutes.

Rocky Road Rolls

1 12 oz package chocolate chips

1/2 c. butter

2 eggs

2 c. powdered sugar

1 small package mini marshmallows

2 c. chopped nuts

Melt chocolate and butter together, cool. Beat in eggs and sugar add marshmallows and nuts. Place coconut in a cake pan. Spoon chocolate mixture onto coconut and roll into log. Cool and slice.

Cherry Wink Cookies

2 1/4 c. flour

1 tsp baking powder

1/2 tsp soda, salt

1/4 c. shortening

1 c. sugar

2 eggs

2 Tbsp milk

1 tsp vanilla

1 c. chopped nuts

1 c. chopped dates

1 jar red marcino cherries

2 1/2 c. crushed cornflakes

Sift dry ingredients. Combine sugar and shortening, blend together. Add eggs, milk, and vanilla. Add dry ingredients. Roll in crushed cornflakes. Place cherries in holly shape in center of cookie. Bake at 375 for 10-12 minutes.

Basic Peanut Butter Cookies

1 c. peanut butter

1 c. sugar

1 egg

1 tsp vanilla

Mix all together, roll into balls and mash with a fork crossways. Bake at 375 for 8-10 minutes.

Chocolate Barfies

2 c. sugar

1/2 c. butter

4 Tbsp cocoa

dash of salt

1/2 c. milk

1 tsp vanilla

3 c. oats

1/2 c. peanut butter

Boil first 6 ingredients for 1 minute. Stir in oats and peanut butter. Stir well, drop onto wax paper by spoons full and let cool.

Seven Layer Cookies

1/2 c. butter

1 1/2 c. graham cracker crumbs

1 can sweet & condensed milk

1 c. chocolate chips

1 c. butterscotch chips

1 c. coconut flakes

1 c. chopped nuts

1/2 c. mini marshmallows

Melt butter in 9x13 pan and sprinkle crumbs over. Top with remaining ingredients and pour milk on top. Bake 25-30 minutes or until light brown.

Easy Oreo cookies

1 chocolate cake mix

2/3 c. shortening

2 eggs

1 tub frosting

Mix first three ingredients and roll into balls. Bake for 10 minutes at 350. Frost between two cookies.

Snickerdoodles

1 1/2 c. sugar

1 c. butter

2 eggs

2 3/4 c. flour

2 tsp cream of tartar

1 tsp soda

1/4 tsp salt

1/4 c. sugar

2 Tbsp cinnamon

Mix butter, sugar and eggs. Add sifted dry ingredients. Roll into balls and roll in cinnamon sugar mixture. Bake at 400 for 8-10 minutes.

Oatmeal Chocolate Chip Cookies

1 c. sugar

1 c. butter

1 c. brown sugar

1 1/2 tsp vanilla

2 eggs

2 Tbsp water

3-4 c. flour

1 1/2 tsp soda

1 tsp salt

2 c. oats

1 package chocolate chips

Mix sugars, butter and vanilla. Add eggs and then water. Sift in flour, soda and salt and then add oats and chocolate chips. Bake at 375 until edges are golden brown

Sugar Cookies

2 c. sugar

2 c. butter

6 eggs

6 tsp baking powder

7 c. flour

4 tsp vanilla

Cream butter and sugar. Add eggs and blend well, stir in vanilla. Sift flour with baking powder and add to cream mixture. Blend thoroughly and chill completely. Roll out dough and back for 10 minutes at 375. Ice when cool.

Gingerbread

3/4 c. shortening

1 c. sugar

1/4 c. molasses

1 egg

2 c. flour

2 tsp soda

1/4 tsp salt

1 tsp ginger

1 tsp cinnamon

Mix, cover, chill and roll

Bake at 350 for 6-8 minutes. Spreads a lot.

Gingerbread Checkerboards

3/4 c. each butter and sugar
1 egg
1 1/2 tsp vanilla
1 Tbsp ginger
1/4 tsp salt
1/2 tsp white pepper
1/4 c. each molasses and light corn syrup
3 c. flour

Beat first 7 ingredients for 3 minutes, half into two separate bowls. Add molasses and 1 1/2 c. flour to one bowl and corn syrup and 1 1/2 c. flour to the other bowl. Put each bowl of dough between two layers of plastic wrap and roll out into equal rectangles about 1/3" thick. Freeze for 1 hour or until very stiff. Cut into strips and layer 3x3 alternating colors. Slice 1/3" and bake at 375 for 10 minutes.

Joseph Smith Academy Cookies

2 c. softened butter
1/2 c. white sugar
1 1/2 c. brown sugar
6 oz vanilla instant pudding mix
2 tsp vanilla
4 eggs
4 1/2 c. flour
2 tsp baking soda
2 cups chocolate chips (1 c. semisweet, 1 c. other)
1 c. chopped pecans

Beat the first 5 ingredients together until smooth. Add eggs and beat well, mix the flour and soda together and gradually add to the butter mixture. Stir in the chips and nuts last, drop onto greased cookie sheet. Bake at 375 for 8-10 minutes until barely golden.