1 egg
1-1 1/2 Tbsp milk
1 1/4 tsp. vanilla
Fruity Great Scots: 1/2 cup raisins or cut-up dates.
Hawaiian Great Scots: 1/2 cup flaked coconut or chopped nuts.
Chipmunchy Great Scots: 1/2 cups semi-sweet chocolate or butterscotch chips.
Goodle Gum Drop Great Scots: 1/2 cups cut-up gum drops.
Spiced-Up Great Scots: Sift 1 tsp.cinnamon & 1/4 tsp nutmeg with the dry ingredients.
Omit Vanilla.
Peanut Butter Great Scots: Sift 1 tsp. cinnamon with the dry ingredients. Add 1/3 cup peanut butter with the egg, milk and vanilla. Bake at 350 degrees for 10 minutes. Press dropped cookie with back of fork, dipped in flour, for the characteristic crisscross design.
Chocolate Great Scots: Increase milk to 1/4 cup. Blend in 2 squares unsweetened chocolate, melted. Let dough stand a bit to stiffen. To make Chocolate Mounds, chill dough and roll into 1-inch balls (about a tbsp to each). If desired, roll balls in yellow corn meal; they will look mightly pretty in their yellow crackled costume. Bake at 350 degrees
Lemon Great Scots: Add 1 egg, 1/4 cup light corn syrup and 1 1/4 tsp. vanilla; beat. Mix in grated rind of 1 lemon and 1/2 cup chopped nuts. Cookies spread more than the other variations and are crisp and lacey-like. Lemony good!
Brown Sugar Great Scots: Substitute brown sugar for the white, being sure to pack it firmly when measuring- sugar should keep its shape when emptied from the cup.
