1/2 cup butter
1 cup sugar
1 Tbsp orange rind
2 eggs (separate yolks/whites)
2 Tbsp orange juice
2 cups flour
2 tsp baking powder
1/4 tsp salt

Cream butter and sugar. Add orange rind and egg yolks, beat well. Add flour mixed with salt, baking powder and orange juice. Fold in stiffly beaten egg whites. Drop by spoonfuls onto greased baking sheet. Bake at 350 defrees for 10-12 minutes.

Makes 2 dozen

1/2 c. shortening
1/2 c. butter, softened
1 c. brown sugar
1 c. granulated sugar
2 large eggs
1 tsp. vanilla
2 1/2 c. all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tbsp. cinnamon
1 c. finely shredded carrots
1 c. chopped walnuts
1/2 c. coconut (optional)

Preheat oven to 350 F. Cream shortening and butter. Add brown sugar and granulated sugar. Beat in eggs, one at a time, scraping sides of bowl. Add carrots, walnuts and coconut, if desired. Sift together flour, baking powder, baking soda, salt and cinnamon in separate bowl. Slowly add to wet ingredients until all dry ingredients are well blended. Chill for one hour. Drop by tablespoons about 2 inches apart on cookie sheet. Bake 8 to 10 minutes until golden brown around edges. Cool on wire racks.

Makes 4 dozen

1 cup chopped walnuts, lightly toasted (optional)
1 1/2 cups raisins
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups all-purpose flour
3 cups old-fashioned oats, not instant or quick-cook
1 teaspoon vanilla extract
2 cups light brown sugar
2 eggs
1 cup (2 sticks) unsalted butter, softened at room temperature
1 tablespoon plus 1 teaspoon vegetable shortening

Position one oven rack in the center and another in the lower third of the oven and preheat the oven to 375ºF.

Grease 2 large baking sheets with 2 teaspoons each of the vegetable shortening. Set aside.

In the bowl of an electric mixer, cream the butter and brown sugar together at medium speed until very light and fluffy, about 2 to 3 minutes.

Turn the mixer off before adding the eggs and vanilla extract, then beat until thoroughly combined.

In a medium mixing bowl, combine the oats, flour, baking powder, salt, cinnamon, allspice, and nutmeg and stir to combine.

With the mixer turned off, add the dry ingredients to the mixing bowl. Beat on low speed until dry ingredients are just combined, about 1 minute. Turn the mixer off.

Add the raisins and walnuts, if desired, and mix at low speed until just combined.

Using a 1/4-cup measure, scoop the cookie dough into 24 equal portions and place 12 of the dough balls 2 inches apart on each of the prepared baking sheets. Press the dough down slightly with your hands or the back of a spoon.

Using oven mitts or pot holders, transfer the baking sheets to the oven and bake for 22 to 25 minutes, exchanging positions of baking sheets after 10 minutes.

Using oven mitts or pot holders, remove the baking sheets from the oven and set aside on wire racks for about 10 minutes, or until the cookies are almost completely cooled. Remove the sheets from the racks.

Using a metal spatula, transfer the cookies from the baking sheets to the wire racks to allow them to finish cooling. Be careful-these cookies are fragile while they’re warm.

YIELD: 24 extra-large cookies

1 stick butter
4 ounces unsweetened chocolate
4 cups semisweet chocolate chips (two 12-ounce bags) divided
1 1/2 cups sugar
1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
1 tablespoon instant espresso coffee or instant coffee
1 tablespoon vanilla

Melt unsweetened chocolate (we used Valrhona), 2 cups of the chocolate chips (we used Guittard) and butter. Stir until melted and smooth, then remove from heat.

In a small bowl, stir together flour, baking powder and salt. In large bowl, beat together the eggs and sugar until thick and pale.

Fold in coffee and vanilla. Fold chocolate mixture into egg mixture. Fold flour mix into chocolate/egg mix. Add remaining 2 cups chocolate chips.

Important: Let rest 1/2 hour.

Preheat oven to 350 degrees. Line cookie sheets (4) with parchment paper. Drop batter by teaspoonfuls onto prepared cookie sheets, spacing evenly. Bake cookies until tops become dry and crack, 10 to 12 minutes. Cool cookies on parchment. Remove from parchment. Cover and store in airtight container at room temperature.

Cookies may be frozen. Makes about 80 cookies.

1 CRISCO® Butter Flavor Stick or 1 cup CRISCO® Butter Flavor Shortening
1 cup JIF® Extra Crunchy Peanut Butter
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs, beaten
1-1/2 cups PILLSBURY BEST® All-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1-3/4 cups quick oats, uncooked
1-1/4 cups raisins
1 medium Granny Smith apple, finely grated, including juice
1/3 cup finely grated carrot
1/4 cup flake coconut (optional)

1. Preheat oven to 350°F.

2. Combine 1 cup shortening, JIF® peanut butter and sugars in large bowl. Beat at medium speed with electric mixer until blended. Beat in eggs.

3. Combine flour, baking powder, baking soda and cinnamon. Add gradually to creamed mixture at low speed. Beat until blended. Sir in oats, raisins, apple, carrot and coconut. Drop by tablespoonfuls onto ungreased baking sheet.

4. Bake for 9 to 11 minutes at 350°F or until just browned around edges. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

Tip Freeze cookies between sheets of waxed paper in a sealed container. Use as needed for breakfast on-the-run or as a nutritious snack.

Makes 5 or 6 dozen

Nutrients per Serving
(1 cookie)
Calories 109
Calories from Fat 46 %
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 7 mg
Carbohydrate 13 g
Fiber 1 g
Protein 2 g
Sodium 51 mg

2 squares (1 ounce each) unsweetened baking chocolate
1/3 cup solid vegetable shortening
1 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup “M&M’s” Milk Chocolate Mini Baking Bits, divided
1 cup pecan halves
1/3 cup caramel ice cream topping
1/3 cup shredded coconut
1/3 cup finely chopped pecans

Preheat oven to 350°F. Lightly grease cookie sheets; set aside. Heat chocolate and shortening in 2-quart saucepan over low heat, stirring constantly until melted; remove from heat. Mix in sugar, eggs and vanilla. Blend in flour, baking powder and salt. Stir in 2/3 cup “M&M’s”® Milk Chocolate Mini Baking Bits. For each cookie, arrange 3 pecan halves, with ends almost touching at center, on prepared cookie sheets. Drop dough by rounded teaspoonfuls onto center of each group of pecans; mound the dough slightly. Bake 8 to 10 minutes or just until set. Do not overbake. Cool completely on wire racks. In small bowl combine ice cream topping, coconut and chopped nuts; top each cookie with about 1-1/2 teaspoons mixture. Press remaining 1/3 cup “M&M’s” Milk Chocolate Mini Baking Bits into topping.

3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 (12-ounce) package dark chocolate morsels

Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.

Combine flour, soda, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in morsels. Drop by tablespoonfuls onto lightly greased baking sheets.

Bake at 350° for 8 to 14 minutes or until desired degree of doneness. Remove to wire racks to cool completely.

Note: For testing purposes only, we used Hershey’s Special Dark Chips.

Yield: Makes about 5 dozen

1 cup butter, softened
1 (8-ounce) package cream cheese, softened
2 cups sugar
2 cups all-purpose flour
2 teaspoons grated lemon rind
1 teaspoon vanilla extract

Stir together butter and cream cheese in a large bowl until smooth; stir in sugar and remaining ingredients. Drop by teaspoonfuls onto ungreased baking sheets.

Bake at 350° for 13 to 15 minutes or until light brown. Remove to wire racks to cool.

NOTE: For easier stirring, allow cream cheese to soften at room temperature for 30 minutes, or unwrap and microwave for 15 to 20 seconds at HIGH.

Cream Cheese-Chocolate Chip Cookies: Omit lemon rind, and add 1 cup semisweet chocolate morsels. Bake as directed.

Yield: Makes 4 1/2 to 5 dozen

1 tablespoon water
1/2 cup dried cherries
3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 (12-ounce) package semisweet chocolate chunks
1 cup white chocolate morsels
1/3 cup slivered toasted almonds

Microwave 1 tablespoon water and dried cherries in a glass bowl at HIGH 30 seconds, stirring once. Let stand 10 minutes.

Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.

Combine flour, soda, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in semisweet chocolate chunks, white chocolate morsels, almonds, and cherries. Drop by tablespoonfuls onto lightly greased baking sheets.

Bake at 350° for 8 to 14 minutes or until desired degree of doneness. Remove to wire racks to cool completely.

Yield: Makes about 5 dozen

3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 (12-ounce) package semisweet chocolate chunks
1 cup white chocolate morsels
1/2 cup sweetened flaked coconut
1/2 cup macadamia nuts

Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.

Combine flour, soda, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in semisweet chocolate chunks, white chocolate morsels, coconut, and macadamia nuts. Drop by tablespoonfuls onto lightly greased baking sheets.

Bake at 350° for 8 to 14 minutes or until desired degree of doneness. Remove to wire racks to cool completely.

Yield: Makes about 5 dozen