Put in a small saucepan and bring to a boil. Stir constantly:
1 cup sugar
1/2 cup margarine
1/4 cup cocoa
1/2 cup milk
1/8 teaspoon salt
Remove from heat. Add the following:
2/3 peanut butter
1/2 teaspoon vanilla
Stir well until peanut butter is melted. Add: 3 cups oatmeal and stir well.
Drop by teaspoon on waxpaper. May refrigerate.
MAKES ABOUT 6 DOZEN COOKIES
1 cup butter or margarine, softened
or 1 cup butter-flavor shortening
1 cup sugar
1 cup light brown sugar, lightly packed to measure
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon salt
1 teaspoon baking soda
3 cups rolled oats
1 1/2 cups chopped naturl almonds, toasted
1 package (6 ounces) semi-sweet chocolate pieces
1.) In a large bowl with mixer, cream butter with sugar, eggs, vanilla, and almond extract until fluffy. On low speed, gradually beat in flours, salt, and baking soda until well-blended.
2.) With spoon, stir in oats, almonds, and chocolate pieces. Chill dough 30 minutes or overnight.
3.) Heat oven to 350 degrees F. Lightly grease several cookie sheets. Drop rounded teaspoonfuls of dough onto sheets 2 inches apart. Bake 10 minutes or until lightly browned. Cool on wire racks. Store in airtight container.
1/2 cup shortening (all or part butter or margarine)
1 cup sugar
1 egg
2 tsp. vanilla
2 cups Gold Medal Flour
2 sq. unsweetened chocolate, melted
1/2 tsp. salt
3/4 cup nuts, finely chopped
Mix shortening, sugar, and egg and vanilla thoroughly. Measure flour by dipping method or by sifting. Stir flour, chocolate, and salt into shortening mixture. Mix in nuts. Shape misture in rectangle 12 x 8 inches on well greased baking sheet. Cover with waxed paper; chill until firm.
Heat oven to 375. Cut in 48 logs, 4 x 1/2 inches. Place a little apart on ungreased baking sheet. Bake 10 to 12 mins. Makes 4 doz. logs.
Be sure to cut 48 logs.
MAKES ABOUT 5 1/2 DOZEN
3/4 cups oil
2 cups sugar
4 eggs
1 1/4 cups cocoa powder
2 teaspoons vanilla
3 cups Gold Medal all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Confectioner's sugar for dusting
Preheat oven to 350 degrees F. Prepare 2 baking sheets. In a bowl, combine all the ingredients until well-blended. Form dough into 1-inch balls. Roll in confectioner's sugar then put on the baking sheets. Bake for about 7 minutes or until cookie cracks on top. Don't overbake. Center should be soft.