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Sweet Treats!

QUAKER'S CHEWY CHOC-OAT-CHIP COOKIES
THIS RECIPE IS FROM THE QUAKER OATS COMPANY

2 STICKS SOFTENED BUTTER OR MARGARINE
1-1/4 CUPS BROWN SUGAR, FIRMLY PACKED
1/2 CUP GRANULATED SUGAR
2 EGGS
2 TABLESPPONS MILK
2 TEASPOONS VANILLA
1-3/4 CUPS ALL-PURPOSE FLOUR
1 TEASPOON BAKING SODA
1/2 TEASPOON SALT
2-1/2 CUPS QUAKER OATS (QUICK OR OLD FASHIONED,UNCOOKED)
1 12 OUNCE PACKAGE SEMISWEET CHOCOLATE CHIPS
1 CUP COARSLEY CHOPPED NUTS(OPTIONAL)
HEAT OVEN TO 375 DEGREES.BEAT TOGETHER MAGARINE AND SUGARS UNTIL CREAMY. ADD EGGS, MILK AND VANILLA; BEAT WELL. ADD COMBINED FLOUR, BAKING SODA AND SALT; MIX WELL. STIR IN OATS, CHOCOLATE CHIPS AND NUTS; MIX WELL. DROP BY ROUNDED TABLSOONFULS ONTO UNGREASED COOKIE SHEET. BAKE FOR 9 TO 10 MINUTES FOR CHEWY COOKIES OR 12 TO 13 MINUTES FOR CRISP COOKIES. COOL COMPLETELY AND STORE IN AN AIRTIGHT CONTAINER.

ROCKY ROAD CANDY

16 OZ MILK CHOCOLATE
3 CUPS MINI MARSHMALLOWS
1 CUP CHOPPED PECANS
1/2 CUP SEMI-SWEET CHOCOLATE CHIPS

IN A DOUBLE BOILER, MELT MILK CHOCOLATES. REMOVE FROM HEAT. ADD REMAINING INGREDIENTS; STIR WELL. DROP SPOONFULS ONTO WAXED PAPER. LET COOL UNTIL FIRM.

WOW! 7 POUND FUDGE

4 CUPS SUGAR
1 t VANILLA
1 LARGE HERSHEY BAR
2 PACKAGES CHOCOLATE CHIPS
1 CAN EVAPORATED MILK
1 JAR MARSHMALLOW WHIP
1 STICK BUTTER OR MARGARINE

BOIL SUGAR, MILK AND BUTTER FOR 41/2 MINUTES (ROLLING BOIL). BREAK HERSHEY BAR INTO SMALL PIECES. ADD THE HERSHEY BAR, CHOCOLATE CHIPS, VANILLA, AND MARSHMALLOW WHIP INTO HOT MIXTURE; STIR UNTIL ALL ARE MELTED. POUR ONTO WAXED PAPER TO COOL. CUT INTO SQUARES.

CREAMY DREAMY FUDGE

1PKG DARK CHOCOLATE MELTS
1 CAN EAGLE BRAND MILK
1T VANILLA

IN A DOUBLE BOILER MELT CHOCOLATES. REMOVE FROM HEAT AND ADD MILK AND VANILLA. STIR WELL. POUR INTO 9X13 INCH PAN. LET COOL AND CUT INTO SQUARES.

PEANUT BUTTER FUDGE

2/3 CUP MILK
2 CUPS SUGAR
2 CUPS MINI MARSHMALLOWS
1 CUP CREAMY PEANUT BUTTER
1 t VANILLA

COOK MILK AND SUGAR SLOWLY TO SOFT BALL STAGE. REMOVE FROM HEAT. ADD MARSHMALLOWS, PEANUT BUTTER, AND VANILLA. BEAT BY HAND UNTIL COOL. SPREAD INTO BUTTERED 9X13 INCH PAN. COOL. CUT INTO 1 INCH SQUARES.

CHOCOLATE CHIP COOKIES

1 CUP SHORTENING
1/2 CUP SUGAR
1 CUP BROWN SUGAR
1 t VANILLA
2 EGGS, WELL BEATEN
21/4 CUPS FLOUR
1 t BAKING SODA
1 t SALT
2 CUPS CHOCOLATE CHIPS

CREAM TOGETHER SHORTENING AND SUGARS; ADD VANILLA AND EGGS. ADD DRY INGREDIENTS AND STIR WELL. ADD CHOCOLATE CHIPS AND FOLD THEM INTO MIXTURE. BAKE AT 375 DEGREES FOR 10 MINUTES OR UNTIL ALMOST DONE. TAKE OUT OF OVEN SO COOKIES WILL REMAIN SOFT AND CHEWY.

OATMEAL CHOCOLATE CHIP COOKIES

1 CUP SHORTENING
3/4 CUP BROWN SUGAR
3/4 CUP SUGAR
2 EGGS
13/4 CUP FLOUR
1 t SODA
1 t SALT
1 t HOT WATER
1 12 OZ PACKAGE SEMI-SWEET CHOCOLATE CHIPS
2 CUP OATMEAL
1 CUP NUTS
1 t VANILLA

CREAM TOGETHER SHORTENING, EGGS, AND SUGARS. ADD REMAINING INGREDIENTS; MIX TOGETHER WELL. PLACE ON GREASED COOKIE SHEET. BAKE AT 350 DEGREES FOR 8-10 MINUTES