EVERYONE’S FAVORITE OATMEAL COOKIES

From Clara Bowman-Jahn of Leesburg

INGREDIENTS:

	½ lb. (2 sticks) butter, softened
	1 cup firmly packed brown sugar
	½ cup granulated sugar
	2 eggs
	1 t vanilla
	1½ cups all-purpose flour
	1 t baking soda
	1 t cinnamon
	½ t salt
	3 cups Quaker oats, uncooked
	1 cup raisins
	1 cup pecans
	1 cup semi-sweet chocolate chips

Directions: Heat oven to 350°. Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins, pecans, and chocolate chips. Mix well. Drop by rounded tablespoons onto aluminum foil- covered cookie sheet. Bake 10 to 12 minutes or until golden brown. Makes about 5 dozen.

HERMIT COOKIES

From Mary Arnold of Hague

INGREDIENTS:

	½ cup shortening
	1 cup brown sugar
	1 beaten egg
	1¾ cups flour
	¼ t baking powder
	½ t baking soda
	½ t nutmeg
	1 t cinnamon
	½ cup sour cream
	½ cup raisins
	½ cup chopped walnuts

DIRECTIONS: Cream sugar and shortening. Add egg and beat well. Add sifted dry ingredients and mix. Blend in sour cream, fruit and nuts. Drop teaspoons of mixture onto a greased cookie sheet. Bake at 375° for 12-15 minutes.

TONI’S NEVERLAND COOKIES

From Toni Landram of Staunton

INGREDIENTS:

	2¼ cups all-purpose flour
	1 t baking powder
	1 t baking soda
	1 t salt
	14 oz. (about 1½ cups) Peter Pan creamy peanut butter
	8 oz. Fleischmann’s original margarine sticks, softened
	1 cup granulated sugar
	1 cup firmly packed brown sugar
	1 t vanilla
	2 large eggs, slightly beaten
	12-oz. bag white chocolate chips
	6½-oz. jar macadamia nuts, coarsely chopped

DIRECTIONS: Preheat oven to 350°. Blend together first 4 ingredients; set aside. Place the next 5 ingredients in a large mixing bowl and beat with an electric mixer until creamy. Add eggs and mix until well blended. Gradually add the flour mixture. Stir in chocolate chips and nuts. Drop batter by tablespoons onto an ungreased cookie sheet, 1½ inches apart. Bake for 15-16 minutes. Cool 5 minutes on cookie sheet; remove to wire rack and cool completely.

PECAN-OATMEAL COOKIES

From Alene Carroll of Bracey

INGREDIENTS:

	1 stick butter
	1 stick margarine
	½ cup granulated sugar
	1 t vanilla extract
	1 egg
	1 cup of all-purpose flour
	1 cup quick oatmeal
	¾  cup chopped pecan nuts

DIRECTIONS: Combine first 3 ingredients; add vanilla and egg and mix. Add flour and mix. Add oatmeal and mix. Add nuts and mix. Line a cookie sheet with parchment. Roll dough in small balls and place on cookie sheet; press down with floured fork. Bake cookies at 325° for about 20 minutes, or until lightly brown.

FARMERS COOKIES

From Maggie Steinc of King George

INGREDIENTS:

	¾ cup margarine
	¾  cup sugar
	1 T molasses
	¼ t salt
	1 T  of warm water
	2¼ cups flour
	¼ t baking soda

DIRECTIONS: Cream first 4 ingredients; add remaining ingredients. Mix well. Form into 2 (1½-inch thick) logs. Refrigerate several hours. Slice and bake when you want cookies. Bake at 350° for 12-15 minutes. 

BUTTERSCOTCH CRACKLES

From Nancy Howard of Brookneal

INGREDIENTS:

	2 rolls of sugar cookies
	2 cups Wheaties, crushed
	1 cup (6 oz.) butterscotch morsels
	1 cup coconut
	½ cup 10x sugar

DIRECTIONS: Break up cookie dough; knead in cereal, morsels and coconut. Shape into balls and  roll in 10x sugar. Put on greased cookie sheet 2 inches apart. Bake at 350° for 11-15 minutes.  

Have a favorite recipe or a cooking tip to share? E-mail recipes and tips with your name and address to: [email protected] or mail to Reader Recipes, P.O. Box 2340, Glen Allen, VA 23058. Readers are awarded a $10 gift card for each published submission.