• 2 cups butter flavored Crisco
• 4 eggs
• 1.5 cups brown sugar
• 1.5 cups sugar
• 2 teaspoons vanilla
• 2 teaspoons baking soda
• 2 teaspoons salt
• 4.5 cups all purpose flower
• 24 ounces of chocolate chips

• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 cup butter
• 1 large egg
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• if desired, 1 cup chopped pecans

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C).

Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.

Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

• Cherry Double Chocolate Cookies
• 1 1/4 cup all-purpose flour
• 3/4 cup unsweetened cocoa
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 sticks unsalted butter, softened
• 1 1/2 cup light brown sugar
• 2 eggs
• 3 1/2 ounce milk chocolate chips
• 1 cup chopped pecans, toasted
• 1 cup dried cherries.

Preheat oven to 375 degrees.

Whisk together flour, cocoa, baking soda and salt in a small bowl. Beat together butter and brown sugar at medium speed of electric mixer until fluffy. Add eggs one at a time, beating until well combined. Reduce speed to low and add flour mixture, mixing until just combined. Add chocolate chips, pecans and cherries until incorporated. Drop tablespoon of dough about 2 inches apart on ungreased cookie sheets and flatten slightly.

Bake, switching positions of sheets halfway through baking until puffed and set, 12-14 minutes. Allow to cool one minute then transfer to wire rack to allow to cool completely. Makes two dozen incredible cookies. Enjoy!

• 1 cup butter
• 1/2 cup sugar
• 1 tsp. vanilla or vanilla paste
• 1 3/4 cups flour
• 1 cup crushed potato chips or chocolate gnash:
• 8 ounces semi-sweet chocolate
• 1/4 quart heavy cream•

Cream butter and sugar until fluffy. Add 1 tsp. vanilla and flour gradually and beat until blended. Stir in the potato chips. Drop by teaspoonful onto an un-greased cookie sheet. Bake at 350 degrees in the oven for 13 to 15 minutes.

While cookies are baking, make chocolate gnash to drizzle over them

Bring cream to a boil, add chocolate and whip till smooth.

After the cookies have cooled drizzle the chocolate gnash over the tops. Makes 3 dozen incredible cookies.

Quick and Easy Gingerbread Cookies

Scott Ewing, Atlanta, Georgia ScottE35@aol.com

• 18.25 oz. spice cake mix (Duncan Hines Moist Deluxe)
• 1/2 cup all-purpose flour
• 1-3.4 oz. (small) box Jell-O Butterscotch Instant Pudding
• 2 teaspoons ground ginger
• 1/3 cup corn or vegetable oil
• 1/3 cup dark molasses
• 2 whole eggs

In the mixing bowl of a heavy duty stand mixer, fitted with the flat beater, combine the cake mix, flour, pudding and ginger, stirring well to combine.

In a glass measuring cup measure out the oil, molasses and the eggs.

With the mixer running on slow speed, slowly add the wet ingredients to the dry. Once the mixture is moistened and combined, turn the mixer to medium speed and beat for two minutes.

Scrape out the gingerbread onto counter top and allow dough to rest for five minutes. Divide the dough in half and place half of the dough onto the back (reverse) side of a jelly-roll pan that has been coated with non-stick spray.

Use a greased rolling pin and roll out the gingerbread to desired thickness.

Lightly spray cookie cutters with non-stick spray and cut out desired shapes, leaving a little room between shapes to allow for the cookie dough to rise during baking.

Use a small metal spatula to remove any excess gingerbread pieces. If cookies are to be use as tree decorations, use a plastic straw to make a hole in the top of each cookie. Leave the cut-out shapes on the baking pan.

To ensure that the cookies bake evenly, double the baking pans, (use two jelly-roll pans to create a thicker baking surface,) and place pan into a pre-heated 350° oven for approximately 10 minutes, or until done. For a softer, chewy cookie, bake for less time. If you prefer a crisper, crunchy cookie, bake for longer time. Cool cookies on backing pan for two minutes and then move cookies to a wire rack and allow to cool completely, and enjoy!

• 1 1/2 cups flour, sifted
• 1 teaspoon baking soda, sifted
• 1 cup butter, room temperature
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 cup dried cherries
• 1 cup chocolate, chopped (or chocolate morsels of your choice)
• 1 cup toffee pieces (Skor is good)
• 1 1/2 cups oatmeal