2 cups white sugar
1 cup margarine
3/4 cup evaporated milk
1 tsp. vanilla
3 cups oatmeal
6 tbsp. cocoa
1 1/2 cups coconut
a pinch of salt
Combine white sugar, margarine, and evaporated milk in a saucepan. Bring to a boil and boil for 2 minutes. Immediately after the saucepan is removed from the heat, add the vailla and stir well.
In a separate bowl, have the oatmeal, cocoa, coconut, and salt mixed well. Add the heated mixture to the bowl and stir well. Using a tablespoon, drop these cookies onto a parchment-lined cookie sheet. Chill in the refrigerator until hardened.
quick and easy peanut butter cookies - submitted by Martha
1 cup sugar
1 cup peanut butter
1 egg
mix well... then spoon out and flatten with a floured fork. cookie at 350 for 8-10 min.
Hello Dolly Squares - submitted by Little Pink Thread
1/2 cup margarine (melted)
1 1/2 cups graham cracker crumbs
1 can sweetened condensed milk
1 package semi-sweet chocolate chips
1 1/4 cups coconut
1 cup chopped walnuts
Mix margarine and graham cracker crumbs for the base of the squares. Press into a 9 x 13 inch pan. Pour sweetened condensed milk over the base. Top evenly with the remaining ingredients: chocolate chips followed by coconut and then the walnuts. Press the toppings into the squares... combining all of the yummy goodness!!! Bake for 25 to 30 minutes, or until golden.
Danish Thumbprint Cookies - submitted by Little Pink Thread
1/2 cup butter, softened
1/4 cup brown sugar, packed
1 egg yolk beaten (save the egg white for an egg wash)
1 cup flour
1 cup coconut
raspberry jam (or your preferred flavour)
Preheat oven to 350 degrees.
Mix butter, brown sugar, egg yolk, and flour in a medium bowl. Roll tablespoon sized balls of cookie dough. Dip cookie dough ball into the slightly beaten egg white and then roll in the coconut. Using your thumb, make a dimple in the middle of each cookie dough ball. Place on a parchment-lined cookie sheet. Bake for 10-18 minutes, until golden brown. Add jam to the dimple while hot.
Peanut Butter Balls - submitted by Little Pink Thread
4 tsp. butter, softened
1 cup icing sugar
1 cup peanut butter
1/2 cup Rice Krispies cereal
1 package chocolate chips
1 tbsp. butter
Mix butter, icing sugar, peanut butter, and cereal in a large bowl. Chill in the refrigerator for 1/2 hour. Mould into tablespoon sized balls, place on a parchment-lined cookie sheet. Chill in the refrigerator again for another 1/2 hour.
Melt the chocolate chips and butter in a glass bowl over hot water in a saucepan (double boiler). Turn the heat of the burner off once chocolate is smooth. Dip peanut butter balls in chocolate and place on a parchment-lined cookie sheet. Chill overnight before serving.
Haystacks - submitted by Little Pink Thread
1 package semisweet chocolate chips
1/2 cup peanut butter
2 cups marshmallows
1 cup chow mein noodles
Melt chocolate chips and peanut butter. Stir well and cool slightly. Fold in marshmallows and chow mein noodles. Drop cookies on a parchment lined cookie sheet. Refrigerate overnight.
Chocolate Chip Rice Krispie Cookies - submitted by Little Pink Thread, from Created by Diane
Ingredients
1 cup butter
¾ cup brown sugar
¾ cup sugar
2 teaspoons vanilla extract
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mini chocolate chips
2 cups Rice Krispie Cereal
Instructions
Beat butter, sugar until creamy.
Add vanilla, then one egg at a time, mixing well.
Add in flour with baking soda and salt. Stir in chips and one cup Rice Krispie cereal.
Roll into two tablespoon size balls and then roll into remaining Rice Krispie cereal.
Bake at 375 for 10-12 minutes.
Chewy Chocolate Chip Cookies - submitted by Little Pink Thread
1 cup margarine
1 1/2 cup brown sugar
3/4 cup white sugar
1 1/2 tsp. vanilla
3 eggs - 2 full eggs, and one egg yolk
3 cups flour
1 1/2 tsp baking soda
pinch of salt
1 package of chocolate chips
Preheat oven to 375 degrees.
Mix ingredients in order they're listed. Roll cookie dough into tablespoon sized balls and place on a parchment lined cookie sheet. Press cookie dough balls with fork. Chill for a half hour in refrigerator. Bake for 12 minutes or until lightly browned.
Melting Moments - submitted by Little Pink Thread
3/4 cups brown sugar
1 cup margarine/butter
1 egg
1/2 tsp. baking soda
1 tsp. cream of tartar
1 tsp. vanilla
2 1/2 cups flour
Preheat oven to 350 degrees.
Cream sugar and butter. Add egg. Combine dry ingredients and add with vanilla. Roll tablespoon sized cookie dough balls and drop on parchment lined cookie sheet. Press with fork. Bake for 10 minutes or until golden.
Finger Cookies - submitted by Little Pink Thread
1 cup butter
5 tbsp. white sugar
1 tsp. vanilla
2 cups flour
1 tbsp. water
1 cup sliced almonds
Preheat oven to 350 degrees.
Mix ingredients well. Roll into finger shaped cookies. Bake on a parchment lined cookie sheet for 15 to 20 minutes. Remove from oven and while warm, roll in white sugar.
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