Doubletree Hotel Cookies

• 1/2 cup Quaker rolled oats
• 2 1/4 cups all purpose flour
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1/4 tsp cinnamon
• 2 sticks butter, softened
• 3/4 cups brown sugar, packed
• 3/4 cups granulated sugar
• 1 1/2 tsp. vanilla
• 1/2 tsp. lemon juice
• 2 eggs
• 3 cups chocolate chips
• 1 1/2 cups chopped walnuts

Preheat oven to 350 degrees. Grind oats in processor. In medium bowl combine oats, flour, baking soda, salt, & cinnamon. In a large bowl, cream butter, sugar, vanilla, & lemon juice. Add eggs & mix until smooth. Stir in dry mixture. Blend well. Add chips & nuts by hand, stir until blended. ** Mixture should be refrigerated overnight, but not necessary** Spoon 1/4 cup portions on ungreased baking stone or cookie sheet 2 inches apart. Bake 16-18 minutes. Makes about 20 cookies.

Notes: After checking into a Doubletree hotel a few years ago, I was bound and determined to make these on my own! I found it! They are so good! If they just came with room service when I cooked them!! I like them just a little warm, so I put them in the microwave with a damp paper towel for about 10-15 seconds & they will melt in your mouth!

Julie H

Snickerdoodles

Mix together Thoroughly-

• 1 cup soft shortening
• 1 1/2 cups sugar
• 2 eggs

Sift together and stir in -

• 2 3/4 cups sifted flour
• 1tsp soda
• 2 tsp cream of tartar
• 1/2 tsp salt

Chill dough - roll into balls the size of small walnuts - then roll in mixture of 2 tbsp sugar and 2 tsp cinnamon. Place about 2" apart on ungreased baking sheet. Bake until lightly browned.... but still soft. These cookies puff up at first then flatten out with crinkled tops.

Bake at 400 for 8-10 min

Kristi H

Old Fashioned Tea Cakes

• 2 sticks butter (softened)
• 1 1/2 cup sugar
• 2 eggs
• 1/2 tsp. soda
• 1 tbsp.vanilla
• 3 c flour
• 1 tsp baking powder

Cream butter and sugar then add other ingredients, mix well and roll into small balls. Press lightly with finger tips. Bake at 375 degrees until barely golden.

Derrick B

Sugar Cookies

• 2/3 C shortening (parkay)
• 3/4 C sugar

-------------------------------------------
*cream together

then add.....

• 1/2 tsp orange peel
• 1/2 tsp vanilla
• 1 egg
• 4 tsp milk
• 1 1/2 tsp baking powder
• 1/2 tsp salt
  -----------------------------------------

*mix well

then add.......

• 2 cups all purpose flour

Freeze for 2 hours / refrigerate for 4 hours. Bake at 350 for 8-10 minutes.

You can use this recipe all year long to make themed cookies or just plain sugar cookies. I use this recipe a lot around holidays. If your using cookie cutters make sure your flour them as well.

For decorating the cookies, I use pre-mixed frosting (cream cheese, vanilla) and add food color.

Amy S

Butter Pecan Cookies

• 1 Box Butter Pecan Cake Mix
• 1 Egg Yolk
• 8oz Cream Cheese
• ½ Stick Butter
• ¼ Teaspoon vanilla
• ½ cup of chopped pecans

Mix all ingredients. Make 1 tablespoon scoops and a place on a lightly greased pan, bake till lightly brown.
Yields 3 dozens.

**** HINT **** You can bake these cookies forever, even burn them and they will always stay soft!!!! They are the best Cookies ever, and will keep for a long time. I promise you once you make them you will catch yourself making them all the time.

Let me know what ya’ll think when you try this recipe.

Angie K

No-Bake Fudge Cookies

• 1/2 cup (1 stick) butter or margarine, cut into pieces
• 1/2 condensed milk
• 2 cups sugar
• 1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup of Chunky Reeses Peanut Butter
• 4 cups quick-cooking oats

Directions: Line tray or cookie sheet with wax paper. Combine butter and milk in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until butter is melted when stirred; stir in sugar and cocoa until well blended. Microwave at HIGH 1-1/2 minutes; stir. Microwave at HIGH an additional 1-1/2 to 3 minutes or until sugar is completely dissolved and mixture is hot and bubbly on surface; carefully stir in salt, vanilla, peanut butter, and oats. Drop by tablespoons onto prepared tray; flatten slightly. Let stand until firm. If necessary, cover and refrigerate until firm. . About 3 dozen cookies.

I have made these cookies for years, my kids loved them and my grand children love them as well. They are so easy to make, and the kids love to help make them.

Denice G