Peanut Butter Squares

1 c. Peanut Butter

1 1/2 c. Graham Cracker Crumbs

1 c. Oleo, melted

3 c. Powdered Sugar

2 c. melted Milk Chocolate Chips

Mix first four items well. Pat in a 9 to 10 inch square pan. Melt chocolate chips and spread over peanut butter mixture. Chill and cut into squares.

Snickerdoodles

1 c. Butter

1 1/2 c. Sugar

2 Eggs

2 3/4 c. Flour

2 tsp. Cream of Tartar

1/4 tsp. Salt

2 tsp. Cinnamon in 1/2 c. Sugar

Preheat oven to 400 degrees. Cream together butter and sugar. Add eggs one at a time, beating well after each egg. Mix flour, cream of tartar and salt together. Add slowly to butter mixture until mixed thoroughly. Use a medium cookie scoop, make balls and roll in cinnamon sugar mixture. Place about 2 inches apart. Bake at 400 degrees for 8 to 10 minutes. 

Chocolate Chip Cookies

2 c. Butter

1 1/2 c. Granulated Sugar

1 1/2 c. Brown Sugar

2 tsp. Vanilla

4 Eggs

4 1/2 c. Flour

2 tsp. Salt

2 tsp. Baking Soda

4 c. Chocolate Chips

2 c. Walnuts (Optional)

Beat soften butter with sugars and vanilla until light and fluffy; add eggs until well blended. Combine flour, salt, and soda. Gradually add to butter/sugar mix until well blended. Stir in chocolate chips and nuts. Bake at 350 degrees 10 to 13 minutes. 

Chocolate Truffle Cookies

1 1/4 c. Butter or Margarine, softened

2 1/4 c. Confectioner's Sugar

1/3 c. Baking Cocoa

1/4 c. Sour Cream

1 Tblsp. Vanilla Extract

2 1/4 c. Flour

2 c. (12 oz.) semisweet Chocolate chips

1/4 c. Chocolate Sprinkles

In mixing bowl, cream butter, sugar and cocoa until light and fluffy. Beat in sour cream and vanilla. Add flour, mix well. Stir in chocolate chips. Refrigerate for one hour. Roll into 1 inch balls; dip tops in chocolate sprinkles. Place, sprinkles side up, two inches apart on ungreased cookie sheet. Bake at 375 degrees for 10 minutes or until set. Cool five minutes, remove to wire rack to cool completely. Yields 5 1/2 dozen.  

Oatmeal Raisin Cookies

2 c. Butter, softened

2 c. Brown Sugar, packed

1 1/2 c. Granulated Sugar

4 tsp. Vanilla

4 Eggs

2 1/2 c. Flour

2 Tblsp. Cinnamon

2 tsp. Salt

2 tsp. Baking Soda

6 c. old fashioned oats (oatmeal)

3 c. Raisins

2 c. Walnuts

Beat softened butter with sugars and vanilla until light and fluffy; add eggs until well blended. Combine flour, salt, baking soda and cinnamon and gradually add oats, raisins, nuts. Bake at 350 degrees 10-13 minutes. Spoon into quart-sized Ziplock freezer bags; flatten out and store in freezer. later, when need more cookies, take out a bag and microwave for 30 seconds; cut bag into 16 pieces; peel off plastic; bake at 350 degrees 10 minutes.

Peanut Butter Popcorn

1/2 c. Light Corn Syrup

1/2 c. Honey

1 c. Sugar

1 c. Peanut butter

1 tsp. Vanilla

Butter for pan

4 Quarts popped popcorn

Butter inside of sauce pan, then put 1/2 cup light corn syrup, 1/2 cup honey and 1 cup of sugar in. Bring to boil and boil 2 minutes, stirring constantly. Then take off heat. Add 1cup peanut butter and 1 teaspoon vanilla. Stir and pour over warm popcorn. Mix well and let cool, then break up and enjoy.

Pumpkin Cookies

2 c. Shortening

2 c. Sugar

1 (16 oz. can) Pumpkin

2 Large Eggs

2 tsp. Vanilla

4 c. all Purpose Flour

2 tsp. Baking Powder

2 tsp. Ground Cinnamon

1 tsp. Baking Soda

1 tsp. Ground Nut meg

1/2 tsp. Ground all spice

2 c. Raisins, optional

1 c. Chopped Nuts, optional

Cream shortening and sugars; add pumpkin, eggs and vanilla; beat well. Stir together in another bowl the flour, baking powder, cinnamon, baking soda, nutmeg, allspice. If chosen, go ahead and put in the raisins or nuts both. Drop rounded teaspoonfuls 2 inches apart on greased cookie sheet. Bake at 350 degrees for 12-15 minutes. Cool on rack, then frost with vanilla frosting if desire. 

Peanut Butter Cookies

5 c. Flour

1 tsp. Salt

1 Tblsp. Baking Soda

2 tsp. Baking powder

4 Eggs

4 tsp. Vanilla Extract

1 1/2 c. Shortening

1 (18 oz. jar) creamy peanut butter (2 generous cups)

2 c. dark Brown Sugar, packed

1 1/2 c. or more Granulated Sugars (for garnish) 

Preheat oven to 375 degrees. In a large mixing bowl whisk together flour, salt, baking soda, and baking powder; set aside. In a small mixing bowl beat eggs thoroughly and blend in vanilla; set aside. In another mixing bowl beat the shortening briefly, then gradually beat in peanut butter, then sugars. Blend well. Add beaten eggs a bit at a time, then gradually add flour mixture and incorporate thoroughly. The batter will be very crumbly, not to worry. Place the garnishing sugar in a small bowl. Using a heaping tablespoon, dip out the batter and lightly roll each cookie in the sugar. Transfer cookies to an ungreased cookie sheet. With a fork press each cookie with a criss cross pattern to flatten. Bake 10-11 minutes or until brown. Remove from oven to cool on pan. Makes 8 dozen. (also you can use crunchy peanut butter for the nuts in the cookies)

Cowboy Cookies

2 sticks Margarine

1/2 c. White Sugar

1 c. Brown Sugar

1 tsp. Vanilla

2 Eggs

1 c. Chocolate Chips

2 c. Flour

1 tsp. Soda

1/2 tsp. Baking Powder

1 tsp. Salt

2 c. Oatmeal

1 c. Nuts

Mix all ingredients well. make into rolls and put into refrigerator or freezer for 24 hours. Cut into thin slices and bake at 350 degrees approximately 12 minutes.

No Bake Cookies

2 c. Sugar

1/2 c. Cocoa

1 stick Butter

1/2 c. Milk

1/2 c. Peanut Butter

1 tsp. Vanilla

3 c. Instant oats

Combine sugar, cocoa, butter, and milk, and bring to boil for 1 minute. Add peanut butter then vanilla. Then you add oats. Stir well. Spoon onto waxed paper and let cool.