Category: Cookies

Preheat oven to 325ºF.

Line baking sheets with foil; grease and flour foil; Set aside.

In large bowl, combine Eagle Brand, vanilla and almond extract.

Stir in coconut.

Drop by rounded teaspoons onto prepared sheets; with spoon, slightly flatten each mound.

Bake 15 to 17 minutes, or until golden.

Remove from sheets; cool on wire rack.

Melt chips.

Stir in peanuts and noodles.

Drop by spoonfuls onto wax paper.

Heat oven to 375°F.

Mix shortening,sugars,egg and vanilla thoroughly.

Measure flour by dipping method or by sifting. (For a softer, rounded cookies add 1/4 cup more flour).

Stir dry ingredients together, blend in.

Mix in nuts and chocolate chips.

Drop rounded teaspoonfuls about 2" apart on a ungreased cookies sheet.

Bake 8 to 10 mins.

Butter square pan, 8x8x2 or 9x9x2”.

Heat butterscotch chips, corn syrup, margarine and vanilla in 3-quart saucepan over low heat, stirring constantly, until butterscotch chips are melted and mixture is smooth.

Remove from heat.

Stir in cereal and miniature marshmallows until well coated.

Press evenly in pan, using buttered back of spoon; cool

Heat oven to 350°F.

Grease baking sheet with Butter Flavour Crisco.

Combine Crisco, granulated sugar, brown sugar, milk and vanilla in large bowl.

Beat at low speed until well blended. Add eggs.

Beat at medium speed until well blended.

Combine flour, baking powder, baking soda and sale.

Add gradually to creamed mixture at low speed.

Stir in oats, corn flakes, chocolate chips, nuts and coconut with spoon.

Fill ice cream scoop that holds ¼ cup with dough (*or use ¼ cup measure).

Level with knife.

Drop 3 inches apart onto baking sheet.

Bake 13 to 15 minutes or until lightly browned around edges.

Cool 3 minutes on sheet before removing cooling rack.

Preheat over to 350°F.

In a large mixing bowl beat butter,1 cup of sugar,ginger,baking soda,cinnamon and cloves together scraping the sides of the bowl occasionally.

Beat in the egg and molasses until combined.

Mix in flour and raisins(if desired).

Shape dough into 1 1/2 inch balls.

Roll balls into the remaining 1/4 cup of sugar and place 2 1/2 inches apart on a ungreased cookie sheet.

Bake 10 minutes