Beth's Spicy Oatmeal Raisin Cookies

Beth's Spicy Oatmeal Raisin Cookies

INGREDIENTS
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

**These are Brian's favorite cookies!!

Oatmeal Crispies

Oatmeal Cripsies


1 Cup shortening (Crisco)
1 Cup packed brown sugar
1 Cup sugar
2 eggs
1 Tsp vanilla
1 1/2 Cups all purpose flour
1 Tsp salt
1 Tsp baking soda
3 Cups quick oats
1/2 Cup finely chopped pecans

Cream shortening with both sugars until well combined.
Stir eggs with vanilla, add mixture to butter/sugar mixture. Mix together well.
in a separate bowl, combine flour, salt and baking soda. Stir together.
Add flour mixture to butter mixture, mix to combine well.
Add oats and chopped walnuts and mix.
Divide dough in half. Place each half on a separate piece of waxed paper and form into a log 1 1/2 to 2 inches in diameter. Wrap tightly and store in refrigerator or freezer.
When ready to bake, preheat oven to 350 degrees. Unwrap dough and slice to desired thickness. Place slices on a cookie sheet and bake 8 to 10 minutes, or until just starting to turn golden.

Best Big, Fat, Chewy Chocolate Chip Cookie

Best Big, Fat, Chewy Chocolate Chip Cookie

INGREDIENTS
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

**Warning... these cookies are HUGE. They are almost the size of Gabby's head... no lie.