Kathy's Cookbook
I love this man More New Recipes! Fresh from the Garden! ALL NEW RECIPES!!!!! Christmas Recipes by Request Money Saving Ideas Fun Stuff For the Kids!!! :-) Appetizers & Dips Beverages Breakfast Ideas Poultry Beef Pork Ham Wild Game Recipes Fish Pasta and Rice One Dish Meals Quick Meals Crock Pot Recipes Cookin for Two Recipes for Diabetics Soups Sandwiches Handy Homemade Mixes Miscellaneous Goodies! Vegetables Salads Bread Machine Recipes Bars & Cookies Pies Breads, Muffins, Coffeecakes, Biscuits Spreads for Breads and Muffins Desserts Cooking Tips My Favorite Links News!!!!! Contact Me
Bars & Cookies

Oatmeal Cranberry Cookies
1/2 lb unsalted butter (2 sticks)
1 1/4 cups brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 tablespoons milk
2 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 cups dried cranberries
Cream butter and sugars until fluffy, beat in eggs, vanilla and milk.
In a separate bowl, combine oats, flour, baking soda, cinnamon, salt.
Add dry ingredients to butter mixture and stir until combined.
Stir in cranberries.
Divide dough in half, roll into a log about 1 1/2
inches in diameter. Refrigerate until firm.
Heat oven to 350, slice logs into cookies, bake
on parchment lined cookie sheets leaving 1 1/2
inches between cookies.
Bake for 12 to 14 minutes or until golden brown.
Cool on a wire rack.
Jelly Pecan Cookies
1/2 cup unsalted butter
1/2 cup sugar
Stir in:
1 egg yolk
1/2 teaspoon lemon extract
Sift together and blend in:
1 cup sifted cake flour
1/2 teaspoon salt
Shape in medium balls and dip in unbeaten egg white and roll in chopped nuts.  Place on lightly greased cookie sheet.  Make a deep center/well in each ball.
Bake 16 -18 min. - 350 degrees (this depends on your oven - some less - some more) Do not over cook though!
Cool and fill with apple jelly - not jam - but jelly.
Double recipe if you want more.
Oatmeal Cookies
3/4 cup shortening
1 cup brown sugar
1/2 cup sugar
1 egg
1/4 cup water
1 tsp. vanilla
3 cups oats
1 cup flour
1 tsp. salt
1/2 tsp. baking soda
350* Beat together 1st 6 ingredients till creamy.  Add remaining ingredients, mix well.  Drop on greased cookie sheet. Bake 12-15 minutes.
1 cup oleo
1 1/2 c. sugar
1 TB molasses
1 egg
3 1/4 cup flour
2 tsp. b. soda
1 TB cinnamon
1 TB ginger
1 TB cloves
Juice and rind from 1 orange. 350*. 10-12 minutes. Roll1/8" thick. Cut with cutter. Put an almond slice or walnut on top of each cookie.
Cake Mix Cookies
cake mix
1/2 cup oil
2 eggs
Drop batter on ungreased cookie sheet. 350* 10 minutes.
*Double Chocolate Walnut Clusters*
6oz. chocolate chips
1/2 cup shortening
1 cup sugar
1 tsp. vanilla
1 egg
2 TB milk
1 1/2 cup flour
1 tsp. b. powder
1 tsp. salt
3/4 cup walnuts, chopped
Melt 1/2 cup chocolate. Cream together shortening, sugar and vanilla until fluffy. Blend in melted chocolate and egg.  Beat well. Stir in milk. Blend in b. powder, salt and flour. Stir in remaining choc pieces. and walnuts. Drop by spoonfuls 2" apart on ungreased cookie sheet. Bake 350* 15 minutes.
*Coconut Macaroons*
10 oz. coconut
1/4 cup sugar
1/8 tsp. salt
1 tsp. vanilla or almond
2 egg whites
Mix. Roll into balls. Flatten slightly. Place on ungreased cookie sheet. Let stand 1/2 hour. Bake 325* 30-35 minutes till golden
*Russian Teacakes*
1 cup oleo
1/2 cup powder sugar
1 tsp. vanilla
2 1/4 cup flour
3/4 cup finely chopped nuts
1/4 tsp. salt
Mix oleo, p. sugar and vanilla. Stir in flour, nuts and salt. Shape into 1" balls. Place 1" apart on ungreased cookie sheet. Bake til set but not brown. 400*. 10-12 minutes. Roll in powder sugar while warm. Cool. Roll again.
1/4 cup brown sugar
1/4 cup shortening
1/4 cup oleo
1/2 tsp. vanilla
1 egg, separated
1 cup flour
1/4 tsp. salt
3/4 cup finely chopped nuts
350*.  Mix brown sugar, shortening, oleo, vanilla and egg yolk. Stir in flour and salt. Shape into 1" balls. Beat white slightly. Dip ball into egg white. Roll in nuts. Place 1" apart on ungreased cookie sheet. Press thumb deeply in center. Bake till light brown. 10 minutes. Fill center with favorite jelly.
*Peanut Butter Cup Bars*
4 cups powder sugar
2 cups peanut butter
1 cup brown sugar
1 tsp. vanilla
1 cup oleo
Top: 12. oz. chocolate chips...1/2 cup oleo
Melt  1 cup oleo,  Add peanut butter, brown sugar and vanilla. Mix gradually adding powder sugar. Press into 10x15 sheet. Melt 1/2 cup oleo and chocolate chips. Spread over peanut butter mixture. Set in fridge.
Dr. Pepper Snowballs
3 1/2 cup vanilla wafer crumbs
3/4 cup powder sugar
1/4 cup oleo
1 cup chopped nuts
1/2 cup Dr. Pepper
Mix. Form into small balls. Refrigerate
2 cups powder sugar
2 TB melted oleo
1/4 tsp. vanilla
1/3 cup Dr. Pepper
Beat well. Dip balls into this mixture. Roll in coconut. Set in fridge.
*Peanut Blossoms*
1/2 cup shortening
3/4 cup peanut butter
1/3 cup sugar
1/3 cup brown sugar
1 egg
2 TB milk
1 tsp. vanilla
1 1/3 cup flour
1 tsp. baking soda
1/2 tsp. salt
Cream shortening and peanut butter. Add sugars. Add egg, milk and vanilla. Beat well. Combine flour, soda and salt. Gradually add to cream mixture, blend thoroughly. Shape into 1" balls. Roll in sugar. Ungreased cookie sheet. Bake 375*. 10 -12 minutes. Press kiss in cookie center till cookie cracks.
*Chocolate Golf Balls*
1 cup melted oleo
2 cups crushed graham crackers
1 cup peanut butter
1# powder sugar
Mix together.
Add: 1/2 cup ground nuts
1/2 cup coconut
Form into balls. Set in fridge.
Melt together
6 oz. chocolate chips
6 oz. butterscotch chips
1/4 # paraffin wax
Dip balls into chocolate mixture. Set on wax paper.
Frosted Chocolate Droppers
5 1/2 cups flour
1 1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 cups shortening
2 1/2 cups sugar
3 beaten eggs
3/4 cup cocoa
2 1/2 tsp vanilla
1 1/2 cup milk
Cream shortening and sugar.  Add eggs one at a time with cocoa.  Mix dry ingredients.  Stir vanilla into milk.  Alternately add dry ingredients and liquid mixing well.  Drop by spoonsful on ungreased cookie sheet.  Bake 8-10 minutes at 400*.   Frost with white icing.
Pumpkin Cookies
1 cup pumpkin
1 cup sugar
1/2 cup oil
1 egg
Mix well.
Stir in:
2 cups flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
Add to pumpkin mixture along with:
1 tsp baking soda dissolved in 1 tsp milk
1 tsp vanilla
Stir in chocolate chips.  Drop by spoonsful on ungreased cookie sheet.  Bake 10-12 minutes  375*
Molasses Cookies
1 cup white sugar
1 cup molasses
1 cup shortening or bacon grease or lard....(lard makes them best)
1 egg
1 tsp baking soda
1 1/4 cup sour milk mixed with 1 Tablespoon baking soda
1 tsp ginger      1 tsp cinnamon
6 cups flour
Cream sugar, molasses, shortening and egg.  Add dry ingredients along with milk.  Makes a soft dough
Roll medium thick.  Cut as desired.  I use a water glass or a biscuit cutter.  Bake 350*  10-12 min.
These freeze well!
10 Cup Cookie
1 cup margarine
1 cup brown sugar
1 cup white sugar
1 cup peanut butter
2 eggs
1 cup coconut
2 tsp salt
1 tsp baking soda
1 cup raisans
1 cup chocolate chips
1 cup chopped nuts
1 cup oatmeal
1 cup flour
Cream margarine, brown sugar, white sugar and peanut butter.  Add eggs.  Beat well.  Stir in rest of ingredients.  You may substitute ingredients.  For example: if you don't like raisans you can use 1/2 cup more flour and 1/2 cup chocolate chips, or 1/2 cup more oatmeal and 1/2 cup more nuts.  Drop by large tspsfull on ungreased cookie sheet.   Bake 350* 10-15 min until golden.  Makes about 6 dozen
You can also use M & M's in these cookies!  Holiday colors! 
Chunk Chocolate Peanut Butter Cookies
3/4 cup margarine
1 cup sugar
1 cup firmly packed brown sugar
1/2 cup peanut butter
2 eggs
2 tsps vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 8 ounce milk chocolate candy bar chopped
Oven 350*
Beat margarine, sugars and peanut butter until light and fluffy.  Add eggs and vanilla.  Add combined dry ingredients, mix well.  Stir in chocolate.  Drop rounded Tablespoons onto ungreased cookie sheet.  Bake 10-12 minutes until lightly browned.  Let stand 2 minutes before removing from cookie sheet.  Makes about 4 dozen

Frosted Pumpkin-Walnut Cookies

1/2 c Butter/margarine, softened
1 1/2 c Brown sugar, firmly
2 Eggs
1 c Pumpkin -cooked, mashed
1/2 ts Lemon extract
1/2 ts Vanilla extract
2 1/2 c Flour - all purpose
1 tb Baking powder
1/2 ts Salt
2 ts Pumpkin pie spice
1 c Walnuts, chopped

Maple Frosting

1/4 c Butter/margarine, softened
2 1/4 c Powdered sugar, sifted
2 tb Milk
3/4 ts Maple extract

Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and flavorings. Combine flour, baking powder, salt, and pumpkin pie spice. Gradually add to creamed mixture, mixing well. Stir in walnuts.

Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375F for 12 minutes. Cool on wire racks. Frost with Maple Frosting.

Maple Frosting: Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer. Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract, and beat well.    Yield: 7 dozen


Clark Bars

1 (16 ounce) package graham crackers, crumbled
1 cup melted butter
2 1/2 cups peanut butter
2 1/2 cups confectioners' sugar
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk

Grease a 9x13 inch pan.
Mix graham cracker crumbs, butter, peanut butter and
sugar together in a large mixing bowl. Press the mixture into the
prepared pan.
In a small pot melt chocolate chips and condensed milk
together over a low heat. Stir until well mixed. Spread
the chocolate mixture over the peanut butter mixture.
Chill the cookie-bars for 4 hours. Cut and serve.


1 3/4 c flour
3/4 c powdered sugar
1/4 c Hershey's cocoa
1 c cold margarine
2 c chocolate chips, divided
14 oz can Eagle Brand milk
1 t vanilla
1 c chopped nuts

Heat oven to 350 . 
use a 9 x 13 pan
Stir flour, sugar, cocoa in bowl, cut in butter until crumbly, mixture will be dry. 
Press firmly into pan.  Bake 15 minutes. 
Meanwhile combine 1 c choc chips, Eagle Brand, vanilla in a pan,
cook over medium heat, stirring constantly until chips are melted.  Pour over crust.  Top with nuts and remaining chips pressing down firmly.  Bake 20 minutes or until set.  Cool
before cutting and store in airtight container. 
About 2 dozen bars.

 Monster Cookies
 4 eggs
 3/4 cup margarine
2 cups sugar
 1 1/2 cups brown sugar
1 teaspoon vanilla extract
2 cups peanut butter
3 teaspoons baking soda
1 teaspoon salt
7 cups rolled oats (quick)
3/4 cup milk chocolate chips
 3/4 cup pecans, chopped
 3/4 cup M&M candies .
Beat together eggs, margarine, sugars, vanilla and peanut butter. In a seperate bowl mix together baking soda, salt, and oatmeal. Mix into peanut butter mixture. Add chocolate chips and pecans and stir until well blended.Drop golfball sized balls of dough on an ungreased cookie sheet and flatten each cookie into a circle shape with the palm of your hand. Press M&M candies on the top of unbaked cookies. Bake at 350 F for 10-12 minutes. Allow to cool for 5 minutes on cookie sheet before removing. Makes 2-3 dozen. Tip: If dough seeems to moist, add 1/2 to 1 cup all-purpose flour to the dough.

1/2 c. soft oleo
3/4 c. brown sugar, packed
3/4 c. white sugar
2 eggs
2 2/3 c. Bisquick
1 c. chopped nuts
12 oz. semi-sweet chocolate pieces

Heat oven to 375 degrees.  Mix well oleo, sugar, eggs and stir in
Bisquick, nuts and chocolate pieces.  Roll, chill and slice.  Bake 10
to 15 minutes until light brown.  Makes 6 dozen cookies.  Rolls of
cookie dough can be frozen up to 3 or 4 months.

Oatmeal Cookies with choc chips and raisins
makes 3 dozen

1 cup butter, softened
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
1/2 cup semisweet chocolate chips ( peanut butter chips can be subst.)
1 cup raisins
1/2 cup chopped pecans

Preheat oven to 350 degrees  Grease cookie sheets.
In a large bowl, cream together butter, brown sugar
and white sugar until smooth. Beat in eggs and vanilla.
Combine flour, baking soda, and salt; stir into the creamed
mixture. Mix in the oats, chocolate chips, raisins, and pecans,
one ingredient at a time. Drop by rounded spoonfuls onto the
prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven.
Allow cookies to cool on baking sheet for 5 minutes before
transferring to a wire rack to cool completely


3/4 cup Butter-flavored shortening (love Crisco for this)
1 cup granulated sugar
2 eggs
1 tsp vanilla
2-1/4 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
Colored decorations or icing

Cream shortening, sugar, eggs and vanilla in large mixer
bowl at medium speed of electric mixer until light and
creamy. Combine flour, baking powder and salt. Add to
creamed mixture, mixing on low speed until well blended.
Cover dough and chill 1 hour, if desired, for easy rolling.
Preheat oven to 375 degrees. Roll half of dough at a time.
Roll out dough on lightly floured surface to 1/4-inch
thickness. Using a cookie cutter, cut in desired shapes.
Place on ungreased baking sheets. Roll leftover pieces.
Sprinkle with colored decorations or leave plain to decorate
when cool. Bake at 375 degrees for 8 to 10 minutes, or until
edges are light brown. (Time will vary with cookie size.)
Cool slightly, then remove to cooling rack.

Peanut Butter Brownies

3/4 Cup Butter or margarine
3/4 Cup Creamy Peanut Butter
1-3/4 Cups Sugar
2 Teaspoons Vanilla extract
4 Eggs
1-1/4 Cups All-purpose flour
1/2 Teaspoon Baking powder
1/4 Teaspoon Salt
1/4 Cup Cocoa

Heat oven to 350 F. Grease 13x9x2-inch baking pan.  In saucepan, melt
butter. Add peanut butter; stir until peanut butter is melted. Stir
in sugar and vanilla. Add eggs; beat well with spoon. Add flour,
baking powder and salt; beat well.  Remove 1-3/4 cups batter; stir cocoa into this part. Spread chocolate batter into prepared pan.  Spread remaining batter over top.  Bake 30 minutes or until brownies just begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 36 brownies.

Pumpkin Bars

2 cups sugar
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs
1 16-ounce can pumpkin
1 cup cooking oil
1 cup chopped pecans
Cream Cheese Frosting

In bowl, stir together flour, baking powder, cinnamon, baking soda, and salt; set aside. In a mixer bowl, beat eggs, pumpkin, sugar and oil. Add flour mixture; beat well. Stir in pecans. Spread in ungreased 15 x 10 x 1-inch baking pan. Bake in 350 degree oven for 25 to 30 minutes or until toothpick comes out clean. Cool on wire rack.
Cream Cheese Frosting:
Beat together a 3 ounce package cream cheese, 1/4 cup butter
and 1 teaspoon vanilla until smooth. Gradually add 2 cups sifted
confectioner's sugar, beating until smooth. Frost bars and sprinkle with additional pecans.
Makes 2 dozen bars.