The Cookie Caper

Instructions:
-------------
Make brownies according to the directions on box.  When done prick the
top of the brownies all over and pour Kahlua over brownies and let sit
covered over night.  Make Mousse according to package.  Break up
brownies with a fork and put 1/3 into the bottom of a trifle bowl.  Top
with a third of the mousse and 2 candy bars and a layer of Whipped
topping.  Continue untill the bowl is full.  Refrigerate for 2 hours
then serve.

Instructions:
-------------
In a bowl mix all indgredients together, add milk until right
consistency to roll with a rolling pin.  On a floured surface, roll dough
about 1/4 inch thick, cut with a cookie cutter.  Place cookies on a
greased baking sheet and bake in a preheated 350 degree oven for about
15 minutes.  Cool.  Makes about 24 cookies.

Ingredients:
------------
1 pkg.       brownie mix
2            eggs
4 tsp        butter
2/3 - 1 cup  nuts or coconut

Instructions:
-------------
Combine butter and brownie mix.  Add eggs and stir with fork.  Add nuts
or coconut and stir.  Drop by teaspoon onto greased cookie sheet.  Bake
at 350 for 10 to 12 minutes.

Instructions:
-------------
Heat oven at 350'.  Mix brown sugar, cup of margarine, tsp vanilla, and
the eggs.  Stir in the flour, baking soda, and 1/2 tsp salt; stir in the
oats.  Set aside 1/3 of the Oat mixture.  Press remaining Oat mixture in
a greased jelly pan.

Heat 2 tbsp margarine, the milk and chocolate chips over low heat,
stirring constantly, until chocolate is melted.  Remove from heat, stir
in (nuts), tsp vanilla and 1/2 tsp salt.  Spread over oat mixture in
pan.  Drop the reserved oat mixture onto the chocolate mixture.

Bake until golden brown - 25 to 30 minutes.  Makes about 70 2x1 inch
bars.

Very good, try them cold from the fridge.

Instructions:
-------------
Cream butter, sugar and syrup, add dry ingredients, and lastly
soda in the milk. Roll out very thin, cut in squares, bake about
20 minutes, moderate oven.

Ingredients:
------------
2 sticks    butter or margarine, room temperature
1/2 cup     sugar
1 tblsp     lemon juice
2 tblsp     grated lemon peel
1           egg
2 1/4 cups  flour
1 tsp       cayenne powder
1/4 tsp     salt
1/4 tsp     baking powder

Instructions:
-------------
Preheat oven to 400 degrees.

Cream the butter and sugar until light and fluffy.  Add the lemon juice,
lemon peel, and egg and beat well.  Sift the dry ingredients together.
Beat into the butter mixture.  Place the mixture into a cookie press,
and force the dough onto an ungreased cookie sheet.  Bake for 8 minutes
or until cookies are lightly browned.

Instructions:
-------------
Grease cookie sheet.  Combine cake mix, whipped topping, and egg in
large bowl.  Stir til well mixed.  Drop by teaspoon onto plate of 10X
sugar and roll to coat.  Place 1 1/2 in.  apart on cookie sheet.  Bake
at 350 for 10 to 15 minutes, until light golden brown.  Remove from
cookie sheet immediately.

Instructions:
-------------
Preheat oven to 350.

Cream butter and sugar until light and fluffy.  Mix in egg and vanilla.
Add flour and cornstarch and mix just until blended.

Transfer dough to cookie press.  Press onto ungreased baking sheets,
forming 2'' rounds, or S shapes (or any other shape you like).

Bake until light brown and firm to touch, about 10 minutes.  Transfer to
racks and cool.  (store in airtight container -- lasts about a week ----
but I never have any left that long).

Beat till fluffy:
-----------------
1 1/4 cups  (2 1/2 sticks) margerine
3/4 cups    packed brown sugar
1/2 cup     sugar

Add to the above:
-----------------
1       egg
1 tsp   Vanilla

Combine and add to the above:
-----------------------------
1 tsp       baking soda
1 1/2 cup   flour

Stir in:
--------
1 cup    chocoalate chips
3 cups   oatmeal

Drop by heaping teaspoonfuls onto ungreased pan.  Bake at 375 for 10-11
minutes.  Move cookies to rack to cool.  Makes about 36 large cookies.

Ingredients:
------------
1 3/4 cups flour
1/3 cup maple syrup
1/2 cup brown sugar
1 egg
2/3 cup shortening
1/2 tsp baking soda
1/3 cup peanut butter
1/2 tsp salt
1/4 tsp baking powder

Instructions:
-------------
Combine everything until smooth and chill for 1 hour.  Roll into balls,
place on ungreased cookie sheets, and flatten with a fork.  Bake for
8-10 minutes at 375.

1 1/2 cups   BUTTER FLAVOR CRISCO, or other vegetable shortening
1 1/2 cups   firmly packed brown sugar
1 cup        granulated sugar
3            eggs
1 1/2 cups   extra crunchy peanut butter
4 1/2 cups   old fashioned oats (NOT instant or quick), uncooked
2 tsp        baking soda
1 cup        semi-sweet chocolate chips
1 cup        butterscotch flavored chips
1 cup        chopped walnuts

Instructions:
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(You can leave out the chips if you like)
1.  Preheat oven to 350 degrees F.  Combine Crisco, brown sugar, and
granulated sugar in large bowl.  Beat at medium speed of electric mixer
until well blended.  Beat in eggs.  Add peanut butter.  Beat until
blended.
2.  Combine oats and baking soda.  Stir into creamed mixture with spoon.
Stir in chips and nuts until well blended.
3.  Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie
sheet.
4.  Bake for 10 to 11 minutes or until lightly browned.  Cool 2 minutes
on cookie sheet.  Remove to cooling rack.  Makes about 6 dozen cookies.

Instructions:
-------------
Preheat oven to 375 F.  In small bowl, combine flour, baking soda, and
salt.  In large bowl, combine butter, sugar, brown sugar, and vanilla.
Beat til creamy.  Beat in eggs.  Gradually add flour mixture.  Mix well.
Stir in choc.  chips (and nuts, if you must).  Drop by rounded
tablespoonfuls onto ungreased cookie sheets.  Bake 8-10 minutes.  Makes
100 2" cookies.

Hints:
------
You can make larger cookies if you don't like them crispy,  and it's easier not to overbake them if they are larger.
Another variation, is to just press the dough
out in a jelly roll type pan and bake about 20-25 minutes.
Then cut into bars.

M&M COOKIES
 (Sheila Wallace)
Ingredients:
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1 cup Crisco (vegetable shortening)
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon water
2 eggs
2 cups + 4 tablespoons flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups M&M plain candies

Instructions:
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Blend Crisco and sugars.  Beat in vanilla, water, and eggs.  Sift
remaining dry ingredients together and add to the sugar and egg mixture.
Mix well.  Stir in M&Ms.  Drop from teaspoon onto ungreased cookie
sheet.  Bake at 375 degrees F for 10-12 minutes or until golden brown.
For additional color, press extra M&Ms into cookies before baking.
Makes 6 dozen 2 1/2 inch cookies.

Cookies:
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3 cups       oats (quick or old fashioned, uncooked)
1 1/4 cups   all purpose flour
1 tsp        baking powder
1 cup        peanut butter
1 cup        sugar
3/4 cup      margarine or butter, softened
1/4 cup      light or dark corn syrup
1            egg
2 tblsp      water
1 tsp        vanilla extract

Filling:
--------
1 cup        peanut butter
2/3 cup      light corn syrup

Instructions:
-------------
For cookies, preheat oven to 350 degrees F.  In medium bowl, combine
oats, flour, and baking powder; set aside.  In large bowl, beat 1 cup
peanut butter, sugar, and butter until fluffy.  Add 1/4 cup corn syrup,
egg, water, and vanilla; mix until smooth.  Stir in dry ingredients.
Shape dough into 1 inch balls.  Place on ungreased cookie sheets.  Using
bottom of glass dipped in sugar, press into 2 1/2 inch circles.  Bake
for 9 to 11 minutes or until light golden brown.  Cool 1 minute on
cookie sheet; remove to wire rack.  Cool completely.

For filling, combine peanut butter and corn syrup; mix until smooth.
Spread rounded teaspoonfuls onto flat side of half the cookies; top with
remaining cookies.  Sprinkle with powdered sugar and drizzle with melted
chocolate if desired.  Store loosely covered.  Makes about 2 1/2 dozen
cookies.

Ingredients:
------------
1 block     butter or margarine
1/2 cup     peanut butter
1/2 cup     white sugar
1/2 cup     brown sugar
1           egg
1/2 tsp     vanilla
1-1/4 cups  flour, sifted
1/2 tsp     baking powder
3/4 tsp     baking soda
1/4 tsp     salt

Instructions:
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Mix shortening, peanut butter, sugars, egg, and vanilla thoroughly.
Sift dry ingredients and add to creamed mixture and mix well.  Chill
dough for one hour.  Roll into balls the size of walnuts.  Place 3
inches apart on lightly greased baking sheet.  Flatten with fork dipped
in flour, crisscross.  Bake at 375 degrees for 10-12 minutes.

Ingredients:
------------
1/2 cup      shortening (or use half butter)
1/2 cup      peanut butter
1/2 cup      sugar
1/2 cup      brown sugar
1            extra-large egg
1 1/4 cups   sifted flour
2/4 tsp      baking soda
1/2 tsp      baking powder
1/4 tsp      salt

Instructions:
-------------
Cream shortening and peanut butter until blended; gradually add sugars;
beat until fluffy.

Add egg and beat thoroughly.

Sift remaining ingredients together; divide in half and add to creamed
mixture, one at a time, mixing till well blended after each addition.
Shape dough into 1 1/4-inch balls and place 3 inches apart on lightly
greased cookie sheets.

Flatten with fork making criss-cross pattern, or use cookie stamps.
Bake at 375F for about 10 minutes.

Ingredients:
------------
1/2 cup    granulated sugar
1/2 cup    packed brown sugar
1/2 cup    peanut butter
1/4 cup    shortening
1/4 cup    margarine, softened
1          egg
1 1/4 cup  flour
3/4 tsp    baking soda
1/2 tsp    baking powder
1/4 tsp    salt

Instructions:
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Mix first 6 ingredients together.  Stir in remaining ingredients.  Cover
and chill in frig for 2 to 3 hours.  Heat oven 375.  Make dough into
balls, place on ungreased cookie sheet.  Flatten with fork to make criss
cross pattern.  Bake until light brown 8 to 10 mins.

Ingredients:
------------

Cookie Dough:
-------------
1 1/2 C  flour
1/2 C    cocoa
1/2 t    soda
1/2 C    sugar
1/2 C    brown sugar
1/2 C    margarine, softened
1/4 C    peanut butter
1 t      vanilla
1        egg

Filling:
--------
3/4 C   peanut butter
3/4 C   powdered sugar

Instructions:
-------------
1.  Combine filling ingredients and blend well.  Form into 30 (1-inch)
balls.  Set aside.

2.  Beat sugars, margarine, and peanut butter until light and fluffy.
Add rest of ingredients.

3.  With floured hands, take about 1 T dough and wrap around p.butter
ball, covering completely.  Place 2" apart on ungreased cookie sheet.
Flatten with bottom of glass dipped in sugar.

4.  Bake at 375 for 7-9 min or until set and slightly cracked.  Cool on
wire racks.  About 30 cookies.