o 375\u00b0.
Cream the butter and both sugars in
Cream butter and both sugars well, add eggs and vanilla; beat well.
Mix in flour, blended oatmeal, salt, soda and baking powder.
Add chocolate chips, grated Hershey bars and pecans. Drop by spoonful onto cookie sheet.
Bake at 375\u00b0 for 6 to 7 minutes (do not overbake cookies).
Cream butter and sugars.
Add eggs and vanilla.
Mix well. Mix together flour, oatmeal, salt, baking powder and baking soda. Add to butter, sugar, eggs, vanilla mixture.
Add chocolate chips, grated Hershey bar and nuts.
Roll into balls and place two inches apart on cookie sheet.
Bake for six minutes at 375\u00b0.
May require a few more minutes than six, depending on how your oven bakes.
In a blender or food processor, blend oats to a fine powder. Cream the butter and both sugars.
Add eggs and vanilla.
Add flour, oats, salt, baking powder and baking soda.
Add chocolate chips, Hershey bar and nuts if desired.
Form into balls and place 2 inches apart on a cookie sheet.
Bake at 375\u00b0 for 10 minutes. Makes 112 cookies.
>the butter with the sugars until fluffy.
Beat in the egg and the
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda.
Add chocolate chips, Hershey bar, and nuts.
Roll into balls and place two inches apart on a cookie sheet.
Bake for 10 minutes in 375 degree oven.
Makes 112 cookies.
>the oven to 300F; and generously butter a cookie
Preheat oven to 375\u00b0.
Process oatmeal in blender or food processor until oatmeal turns into fine powder.
Set aside. Cream the butter with both sugars.
Add eggs, one at a time, then vanilla.
Add flour, salt, baking powder, baking soda and oatmeal. Stir in chocolate chips, grated Hershey bar and nuts.
Roll into balls and place 2 inches apart on cookie sheet.
Bake 10 minutes.
Make the cake mix as directed in a 13 x 9-inch pan. Cool. Punch holes all over the cake.
Mix the condensed milk and cream of coconut. Spread over slightly warm cake.
Refrigerate overnight. Frost with the Cool Whip. Sprinkle white or tinted coconut on top.
Mix eggs, cake mix and butter well.
Spread in a 9 x 13-inch ungreased pan.
Combine cream cheese and powdered sugar and spread over the top.
Bake 40 minutes at 350\u00b0 or until light brown.
Cut and serve when cool.
Blend cake mix, egg and oleo with fork or pastry cutter.
Cream together the cream cheese, powdered sugar and eggs.
Put cake mix mixture in bottom of 9 x 13-inch pan.
Pour cream cheese mixture over top.
Sprinkle with pecans.
Bake at 350\u00b0 for approximately 25 minutes at 350\u00b0.
Mix first
3
ingredients
and\tspread in a 9 x 13-inch pan. Blend
and\tpour
remaining
ingredients
over the first mixture. Bake at 350\u00b0 for 45 to 50 minutes.\tTime of preparation: 30 minutes.
Serves 18 to 20.
Cream butter and sugar, add eggs and vanilla.
Sift together dry ingredients and
mix well.
Add chocolate chips, grated candy and nuts.
Drop by teaspoonful on cookie sheet.
Bake at 375\u00b0 for 8 minutes.
oo brown.
The cheese mixture sinks into the center somewhat, leaving
Preheat oven to 325 degrees.
Mix cake mix, butter and egg and press into a 9 x 13 inch pan.
Mix together the remaining ingredients and pour over cake mixture in pan.
Bake for 45 minutes.
f the batter in each of the cake
Cream butter and both sugars.
Add eggs and vanilla.
Mix together with dry ingredients.
Add chips, candy and nuts.
Roll into balls.
Place 2 inches apart on cookie sheet and bake at 375\u00b0 for 6 minutes.
ll blended.
Prepare a cookie sheet lined with foil or
Cream butter and
both\tsugars.
Add
eggs and vanilla. Mix together with
remaining ingredients.
Roll into balls and place 2 inches apart on
cookie
sheet.
Bake for 6 minutes at 375\u00b0.
The directions for this recipe are for using the poinsettia shape disk.
Heat