Grandma Bingham's Famous Cookies

This side Half Recipe,This side Whole Recipe

2,4 cups flour
2 1/2,5 cups blended oatmeal
1,2 tsp baking soda
1,2 tsp baking powder
1/2,1 tsp salt
1,2 cups butter
1,2 cups brown sugar
1,2 cups sugar
2,4 eggs
1,2 tsp vanilla
12oz,24oz chocolate chips
4oz,8oz Hershey Bar (grated)
1 1/2,3 cups chopped nuts (your choice) 

-Measure oatmeal and then blend in a blender to a fine powder.
-Mix flour, oatmeal, soda, powder, and salt together and set aside.
-Cream butter and both sugars together.
-Add eggs and vanilla and mix until combined.
-Slowly incorporate flour mixture until combined.
-Add chocolates and nuts and stir till combined.
-Roll into balls, and place two inches apart on a greased cookie sheet.

Bake for 10 minutes at 375 degrees.

Makes 56,112 cookies.

Grandma Bingham always made a large batches of cookies for friends and neighbors, and she always had a cookie jar full of cookies in her home! Thank you Grandma!

Chocolate Chip Cookies

1/2 cup shortening (Recommend Butter Flavored Crisco)
1/2 cup butter
1/2 cup granulated sugar
1 cup packed brown sugar
1/2 teaspoon baking soda
2 eggs
1 teaspoon vanilla (Recommend McCormick)
2-1/2 cups all-purpose flour
1 12-ounce package Milk Chocolate Chips (I use 1/2 a bag)

Directions
In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, and baking soda. Beat mixture until combined, scraping sides of bowl occasionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in chocolate pieces.

Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree F oven 11 minutes (add a 1-2 minutes if using refrigerated dough) or until edges are lightly browned. Transfer cookies to a wire rack and let cool. Makes about 3-4 dozen cookies.

Note: You can substitues Milk Chocolate Chips with, any kind of chocolate chips, nuts, or toffee bits, etc...

By: Better Homes and Garden

No Bake Cookies

Ingredients
2 c. sugar 1/8 tsp. salt
½ c. Hershey’s cocoa 1 c. peanut butter
½ c. milk 1 tsp. vanilla
1 stick butter 3 c. quick oats

Directions
In a cold sauce pan add butter, sugar, cocoa, salt, milk. On a medium to high heat stir continually till it comes to a boil. Boil 1 minute, do not over cook (keep stirring). Remove from heat add peanut butter, stir till combined, then add vanilla, stir. Add oats a little at a time. If mixture is runny add more oats. Let set for 1 min. Drop spoonfuls of cookie mixture onto aluminum foil, and let set until firm.

By: Frederick Family

Chocolate Peanut Butter Cookies

(Preheat oven 350º, Makes about 35 cookies)

Ingredients:

1 ½ cups flour
½ cup unsweetened cocoa powder
½ tsp baking soda

Combine these and set aside.

½ cup softened butter
½ cup granulated sugar
½ cup packed brown sugar
¼ cup peanut butter
1 egg
1 tbls milk
1 tsp vanilla

In a large bowl beat together butter, granulated sugar, brown sugar, and peanut butter until combined. Add egg, milk, and vanilla; mix well. Beat in flour mixture, as much as you can then add any left over by hand. Make ¾ inch balls, set aside.

¾ cup powder sugar (sifted optional)
½ cup peanut butter

Mix together until smooth. Make into as many balls as the chocolate balls you’ve made, half the size.

2 ½ to 3 tbls granulated sugar on work surface, slightly flatten the chocolate dough, top with peanut butter ball, and shape the chocolate to surround the peanut butter completely. Roll into a ball making sure to keep the peanut butter inside, then lightly roll in sugar. Slightly flatten on lightly greased cookie sheet. Bake for about 8 minutes, or until they crack on edges a little. Let set for a minute, then cool on a rack.

By: Melissa Frederick (Idea: Tim Frederick)