Potato Chip Cookies

**The perfect thing to do with those crumbs left in the bottom of the bag**

1 lb. Butter
1 c. Sugar
1 tsp. Vanilla
3 1/2 c. Flour
1 1/2 c. Coarsely Chopped Chips
Powdered Sugar

1. Cream butter, sugar, & vanilla together.
2. Slowly add flour.
3. Fold in chips.
4. Drop by spoonful onto baking sheet. Flatten.
5. Bake at 350 degrees for about 10-15 minutes, until edges are slightly browned.
6. Cool and sprinkle with powdered sugar.

**Makes about 3 dozen, depends on your size of spoonful**

Double Chocolate Cookies

1 box Devils Food Cake Mix
1 egg
1/2 c. oil
12 oz. bag of chocolate chips

Mix together! (the mix will be dry!!!!!!) Use hands to squish out about teaspoon size cookies. Bake at 375 for 5 mins and then let cool on tray for five minutes (this is a must)!!! Just that easy...
Makes about 3 doz!

Cake Mix Bar Cookies

1 box yellow cake mix
1 egg
1/2 cup oil
1/4 cup water
1 cup chocolate chips

Mix cake mix, egg, oil, and water until smooth.
Mix in chocolate chips.
Bake in greased 9x13 baking pan at 350 degrees for 20-25 minutes, until golden brown.
Cool and cut into squares.
Enjoy!!!

Pumpkin Spice Cookies with Brown Butter Glaze

Preheat oven to 375C
Makes 4 dozen

1 c. sugar
1 c. canned pumpkin
½ c. shortening
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
¼ tsp. salt
½ c. nuts & raisins optional

Mix sugar, pumpkin and shortening until smooth. Stir in remaining ingredients (except nuts & raisins) and beat until smooth. Stir in nuts and raisins if desired.

Drop dough by the teaspoonful onto a baking sheet. Bake until light brown, 8-10 minutes. Remove from sheet immediately.


Brown Butter Glaze

¼ c. buter
2 c. powdered sugar
1 tsp. vanilla
2 tbls. Milk


Heat butter in a saucepan over medium heat until delicately browned. Stir in powdered sugar and vanilla. Stir in milk until smooth.

Noodle Cluster Cookies

2 cups chocolate chips
2 cups buttescotch chips
1 cup peanuts
3 cups (2-5 oz cans) chow mein noodles

Combine chocolate and butterscotch chips, melt-stirring constantly over low heat. Remove.
Add chow mein noodles, mix quickly to coat. Add nuts. Dip out onto wax paper. Cool.

Keep in air tight container in fridge to keep fresh, makes approx 4 dozen

Cranberry-Oat Bars

1 cup butter, softened
1 cup brown sugar, packed
2 cups quick-cooking oats, uncooked
1 and 1/2 cups plus 2 Tablespoons all-purpose flour, divided
1 teaspoon baking soda
2 cups sweetened, dried cranberries
1 cup sour cream
3/4 cup sugar
1 Tablespoon lemon zest
1 and 1/2 teaspoon vanilla extract
1 egg
1/2 teaspoon cinnamon

Combine butter, brown sugar; stir in oats, 1 and 1/2 cups flour and baking soda until crumbly. Press half the mixture into an ungreased 9 x 13 baking pan, setting remaining half aside. Bake at 350 degrees until golden, about 10 or 12 minutes. Mix remaining ingredients together; spread over crust. Sprinkle reserved oat mixture on top; bake 25 to 30 additional minutes. Cool completely. Slice into bars to serve. Makes 3 dozen.

Million Dollar Caramel Cookies

1 cup butter, softened
1 cup white sugar, plus 1 tbs
1 cup packed brown sugar
2 eggs
2 tsp vanilla
2 1/2 cups flour, plus 1/4 cup
3/4 cup cocoa
1 tsp baking soda
2 Heath candy bars
1 bag Rolo chewy caramels

1. Preheat oven to 375. In a med. bowl, beat butter and sugars until fluffy, then add eggs and vanilla and beat well.
2. In a separate bowl, mix 2 1/2 cups flour, cocoa and baking soda. Add flour mixture to sugar mixture a little bit at a time and blend well. If the dough feels too sticky, sprinkle in a little extra flour. Cover and chill dough in fridge for about 30 min.
3. Chop heath bars into small pieces. Place in a small bowl and toss with 1 tbs sugar.
4. Once dough has chilled, wrap a piece around each caramel, forming a 1-inch ball and covering the candy completely. Dip top of the dough ball into the candy topping and place on parchment -lined baking sheet.
5. Bake for 7-10 min. Cookies will look quite soft, but do not overbake.Cool in pan slightly, then move to rack or the counter to finish cooling. Store in a covered container.

Stained Glass Window Cookies

(I got this recipe from Tammy D. who was President when I joined)

1 Stick of butter or margarine
12 oz. bag of chocolate chips
1 tsp. Vanilla
10.5 oz bag of multi-colored mini marshmallows

1. Heat chocolate with butter in a large pan over medium heat until just melted.
2. While the chocolate is melting, prepare 2 sheets of waxed paper by spraying with cooking spray or sprinkling with powdered sugar, to prevent sticking later.
3. Once chocolate is melted and smooth, remove from heat.
4. Let cool slightly, and add vanilla.
5. Add marshmallows, stirring until they are evenly coated with chocolate.
6. Spoon mixture evenly onto the two sheets of waxed paper.
7. Shape into logs by wrapping waxed paper around.
8. Refrigerate until hardened.
9. Slice with a knife into 1/2 inch slices.