Macaroons

2 cups white sugar
1/2 cup butter
1/2 cup milk
1 tsp vanilla
Boil 3 minutes
Add 1/2 cup cocoa
1 cup coconut
2 cups oatmeal
Drop on waxed paper by teaspoon.

Peanut Butter Cookies

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup peanut butter
1/2 cup margene (margarine)
1 egg
1 tsp baking soda mixed with 1 1/2 cups flour
pinch of salt
drop by spoonfuls, press with fork, bake for 10-12 minutes in 350 oven

Oatmeal Shortbread

1 1/2 cup flour
1 tsp baking powder
1/4 tsp nutmeg
Sift together.

1 1/4 cup butter or margarine
1 1/4 cup brown sugar
1/2 tsp vanilla
1 1/2 cup rolled oats

Oven 300 degrees

All dry ingredients
Cream shortening & sugar
Vanilla & rolled oats
Knead until smooth

Chill 3 hours or all night

Cook 20 minutes, put 1 inch apart
Makes 80 cookies

Louise's Short Bread

1 cup butter, beat til light
1/2 cup icing sugar.  Beat again good.

Sift & add
3/4 cup cornstarch
1/4 cup flour
Mix real well.
Don't roll to(o) thin
350 oven for cooking till real light color

Gum Drop cookies #2

From Brenda T

1 cup margarine
1 cup brown sugar
1 cup white sugar
2 eggs
vanilla
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups oatmeal
1 cup gumdrops

Gumdrop Cookies

1 cup margarine
1 cup brown sugar
1 cup white sugar
2 eggs
vanilla
1 1/2 cups flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp baking soda
2 cups oatmeal
1 cup gumdrops {frozen & chopped - put in blender or food processor}

My Notes:
Mix together in order given.  Bake at 350F until done, about 10 minutes.

Ultimate Chocolate Chip Cookies

1 cup Golden Crisco {aka shortening/lard}
1 1/2 cups firmly packed light brown sugar
1 tbsp vanilla
2 eggs
2 1/4 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 cup semi-sweet chocolate chips
1 1/4 cups coarsely chopped pecans {If desired, omit pecans & use an additional 1 cup of chocolate chips}

Method:
Preheat oven to 375F.
Cream Golden Crisco, brown sugar & vanilla in large bowl at medium speed for 2 minutes or until well blended.
Add eggs, beating 1 minute or until thoroughly blended.
Combine flour, salt & baking soda.  Add to creamed mixture gradually, beating on low speed for 1 minute or just until blended.
Stir in chocolate chips & pecans.
Drop dough by heaping spoonfuls on ungreased baking sheet, leaving about 3 inches between cookies.
Bake one sheet a time at 375F for 8-10 minutes for chewy cookies or 11-13 minutes for crisp cookies.
*Cookies will still appear moist - do not overbake. Cool 2 minutes on baking sheet.  Place sheets of foil on counter top.  Remove cookies to foil to cool completely.

Juniour Oatmeal Cookies

{From a newspaper clipping with the following:  "I do not know the Juniour Rolled Oat Cookies recipe in the 1924 or 1925 booklet to shich you refer.  What follows is a simplified recipe which children can make."}

1 cup sifted all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1 cup brown sugar, packed
1 cup rolled oats
1/4 cup cooking oil
2 tbsp milk
1 egg
3/4 cup Spanish peanuts

Note:  Young cooks should be reminded to turn the oven on in "bake" position to 375 F so it will be heated when their cookies are ready to bake.

Combine in bowl flour, baking powder, salt, cinnamon, ginger, brown sugar & rolled oats.  Mix in thoroughly the cooking oil, milk & egg.  Stir in peanuts.  Drop by rounded teaspoonfuls 2" apart on a lightly greased baking sheet.  Bake about 10 minutes just until firm.  Makes about 3 dozen.