Oatmeal raisin cookies cup butter softened cup white sugar cup light brown sugar 2 eggs 1 tsp.

sp. vanilla extract 1 all purpose flour 1 tsp baking soda tsp grnd cinnamon tsp. salt 2 cups rolled oats 1 cup raisin Procedure: 1. Preheat oven to 375 degrees F (190 degrees C). 2. In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets. 3. Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely. Sugar Cookies 2 cups all purpose flr. 1 tsp. baking soda tsp. baking powder 1 cup butter, softened 1 cup white sugar 1 egg 1 tsp. vanilla extract Procedure: 1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside. 2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. 3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks. Chocolate Chip Cookies

1 cup butter, softened 1 cups white sugar 2 eggs 2 tsp. vanilla extract 2 cups all purpose flr. 2/3 cups cocoa butter tsp. baking soda tsp salt 2 cups semisweet chocolate chip cup chopped walnuts Procedure: 1. Preheat oven to 350 degrees F (175 degrees C). 2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets. 3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely. Classic Peanut Butter cookies 1 cup unsalted butter 1 cup crunchy peanut butter 1 cup white sugar 1 cup packed brown sugar 2 eggs 2 cups all purpose flour 1 tsp. baking powder tsp. salt 1 tsp. baking soda Procedure: 1. Cream together butter, peanut butter and sugars. Beat in eggs. 2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour. 3. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

Carmelita Bars 1 cup plus 2 tbsp. (separated) all purpose flr 1 cup plus 1/3 cup (separated) quick oats cup light brown sugar tsp. baking soda tsp salt cup melted butter cup sweetened shredded coconut 6 oz. semi-sweet chocolate chips 1 cup caramel sauce Procedure: 1. Preheat oven to 350F 2. Stir together the flour, oats, baking soda, and salt. Stir in the brown sugar, then the melted butter, then the coconut. 3. Spray a 9x13 baking pan with cooking spray, or spread with butter. Pat the dough into an even layer at the bottom of the pan. 4. Bake at 350F for 10 minutes. Remove from oven and sprinkle with chocolate chips. Cover with the caramel sauce. Spread out into an even layer. In a small bowl, mix together 2 Tbsp of flour and 1/3 cup of oats. Sprinkle the flour oat mixture over the top of the caramel. 5. Put back in the oven and bake for another 25 minutes. 6. Remove from oven and let cool first for 5 minutes. Cut into bar shapes. Then let cool an additional 20 to 30 minutes before serving. The bars will firm up a bit as they cool, though they should still be rather chewy. Cream Cheese Pecan Cookies 4 cups all purpose flr 1 tsp. salt 2 cups unsalted butter, rm. Temp. 6 oz. cream cheese (not whipped) 1 cups sugar 2 tbsp. vanilla extract 3 cups pecan Procedure:

1. Preheat the oven to 350F. Coarsely chop 1 1/2 cups of the pecans and spread them on a cookie sheet and bake for about 10 minutes or until the nuts are fragrant. Set aside to cool. 2. Whisk together the flour and salt in a large bowl. 3. Beat together the butter and cream cheese in an electric mixer on medium speed for 2 minutes until light and fluffy. Add the sugar and vanilla and beat for another minute. Reduce the mixer speed to low and beat in the flour and salt until just combined. Do not overmix. Fold in the toasted pecans. 4. Transfer the dough to a work surface and divide the dough in half. Roughly shape each half into a 8-inch log about 2 inches in diameter. Wrap each log in plastic wrap and place in the freezer until firm, about 4 hours, but overnight is best. The dough can sit in the freezer for up to two weeks and about a month if wrapped and then placed in an airtight container. 5. Preheat the oven to 350F with racks on the upper and lower thirds. Finely chop the remaining 1 1/2 cups of pecans. Unwrap one of the logs of dough and roll in the pecans. Cut into 1/4-inch-thick rounds. Space 1-inch apart on baking sheets lined with parchment paper or silicone mats. 6. Bake cookies for 18-20 minutes or until the edges are a lightly golden. Rotate the cookies halfway through to ensure even baking. Let cool on the sheets for a minute or two before transferring to a wire rack to cool completely. Repeat with remaining cookie dough.

Gingered Lemon Bars 1 sticks (3/4 cup) unsalted butter, softened 1/3 cup powdered sugar 1 tsp. freshly grated lemon zest cup minced crystallized ginger tsp. ground ginger 1 cups plus 3 tbsp. all purpose flr. 3 large eggs 1 1/3 cups granulated sugar 6 tbsp. fresh lemon juice tsp. baking powder tsp salt Procedure: 1. Pre-bake the crust. Preheat the oven to 350F. Using an electric mixer, beat the butter. Add 1/3 cup of sifted powdered sugar, and beat until light and fluffy. Beat in half a teaspoon of the lemon zest, the ground ginger, the crystallized ginger, and a pinch of salt. Add 1 1/2 cups of flour in batches, a 1/4 cup at a time, beating after each addition. Continue to beat the crust batter until it is well combined. 2. Spread the crust batter evenly over the bottom of a 13x9-inch baking dish. Bake at 350F for 12 to 15 minutes, or until browned lightly around the edges. 3. While the crust is baking, whisk together the eggs, the lemon juice, the granulated sugar, the remaining 1/2 teaspoon of lemon zest, 3 Tbsp of flour, and the baking powder in a medium sized bowl. Whisk until well blended. 4. Pour the lemon batter over the pre-baked crust. Bake at 350F for 15 to 20 minutes or until the top is golden. If you want, sift a little additional powdered sugar over the top. Let the lemon bars cool in the pan on a rack. Cut it into 36 pieces. Chocolate Crinkles 1 cup unsweetened cocoa powder 1 cups white sugar cup veg. oil

4 eggs 2 tsp. vanilla extract 2 cups all purpose flr. 2 tsp. baking powder 1 tsp. espresso powder tsp. salt 1 cup confectioner sugar Procedure: 1. In the bowl of an electric mixer fitted with the paddle attachment (though you can do this with a wooden spoon, too) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts. 2. Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly. 3. In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using. Mix into the chocolate mixture on low speed until just combined. Do not overbeat. Cover the dough with plastic wrap and chill the dough for four hours or overnight. 4. Preheat the oven to 350F and line two baking sheets with parchment paper. Place the confectioner's sugar in a wide bowl. Using a rounded teaspoon get clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands. Roll the balls in the confectioner's sugar and place on the cookie sheets (you should be able to get 12-16 on each sheet). Bake for 10-12 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.