LUNCH BOX OATMEAL COOKIES

1 cup flour
1/2 tsp baking soda
1 tsp cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup packed dark brown sugar
1 egg
1/3 cup milk
1 1/2 tsp vanilla
3 cups old-fashioned oats
1 cup dark raisins OR dried cherries
1/2 cups chopped walnuts

preheat the oven to 375 degrees. lightly spray or grease 2 cookie sheets.

combine the flour, baking soda, and cinnamon in a medium bowl. set aside.

in a lg bowl, with an electric mixer, beat the butter and sugar until creamy, about 2 minutes. mix in the egg, milk, and vanilla. blend in the flour mixture. stir in the oats, raisins, and nuts with a wooden spoon. the dough will be stiff.

drop heaping tablespoonfuls of dough 2" apart onto the prepared cookie sheets, if necessary, round the edges of the dough with the back of the spoon.

bake in the center of the oven for 8-10 minutes, or until the cookies are firm to the touch and golden brown around the edges. cool the cookies on the cookie sheets for 2 minutes, then remove to wire racks to cool.

makes about 36 cookies

FUDGE-MALLOW COOKIE BARS

3/4 cup (packed) flour
3/4 sugar
1/2 tsp salt
1/2 cup softened butter (1 stick, 1/4 lb)
2 eggs
2 (1 oz) squares unsweetened chocolate
1 tsp vanilla
1/2 cup chopped walnuts OR pecans
1 (10.5 oz) pkg mini marshmallows (you'll use about 3/4 of a pkg)
2 cups semisweet chocolate chips

preheat the oven to 350 degrees with the rack in the middle position.

melt your chocolate first so that it has time to cool. unwrap the two squares of the unsweetened chocolate and place them in a microwave-safe bowl. heat them for 1 minute on HIGH. let them sit in the microwave for another minute and then take them out and stir them to make sure they're melted. (if they're not, heat them again in 15 second intervals until they are.) set the bowl with the chocolate on the counter to cool while you mix up the rest of the recipe.

combine the flour, sugar and salt in the bowl of a mixer. beat them together on slow speed until they're combined.

add the softened butter and beat well until the mixture is light and fluffy.

add the eggs and beat well.

check your chocolate to make sure it's not too hot that it will cook the eggs. if it's cool enough, add it to your bowl. if it's not, wait until it is. mix in the chocolate thoroughly.

add the vanilla and the half cup of chopped nuts. mix thoroughly.

grease (or spray with nonstick cooking spray) a 9"x13" cake pan. pour in the batter and smooth the top as evenly as you can with a rubber spatula.

bake at 350 degrees for 20 minutes.

take the pan from the oven and immediately pour the mini marshmallows in a single layer over the top. this should take about 3/4 of a 10.5 oz bag. work quickly to spread them out as evenly as you can.

cover the pan with foil crimped down tightly over the sides, or with a spare cookie sheet for 20 minutes. you want the mini marshmallows to melt on the bottom and attach themselves nicely to the hot chocolate fudge bars.

when 20 minutes have passed, melt 2 cups of semisweet chocolate chips in the microwave on HIGH for 2 minutes. stir the chips smooth and spread the melted chocolate over the marshmallows as evenly as you can. set the pan on a wire rack to cool.

when the bars are cool and the chocolate on top has hardened, cut them into brownie-sized pieces and serve. if you want to hasten the hardening of the chocolate, slip the pan into the refrigerator for 30 minutes or so, and then take it out to cut the bars.

arrange the bars on a pretty platter and serve for a luscious treat. you can store any leftovers in a tightly covered container.

makes approximately 24 bars

CHOCOLATE CHIP PRETZEL COOKIES

1 cup softened butter (2 sticks, 1/2 lb)*
2 cups sugar
3 tbs molasses
2 tsp vanilla
1 tsp baking soda
2 beaten eggs
2 cups crushed salted thin pretzel sticks (measure AFTER crushing)**
2 1/2 cups (packed) flour
1 1/2 cups semisweet chocolate chips

*THE BUTTER SHOULD BE AT ROOM TEMPERATURE

**IF YOU CAN'T FIND THIN PRETZEL STICKS, YOU CAN USE MINI REGULAR PRETZELS. JUST MAKE SURE THAT ANY PRETZELS YOU USE ARE SALTED.

preheat the oven to 350° with the rack in the middle position.

mix the softened butter with the sugar and the molasses. beat until the mixture is light and fluffy, and the molasses is completely mixed in.

add the vanilla and baking soda. mix them in well.

break the eggs into a glass and whip them up with a fork. add them to your bowl and mix until they're thoroughly incorporated.

put the pretzels  in a ziplock plastic bag. seal it carefully and place it on a flat surface. get out your rolling pin and run it over the bag, crushing the pretzels inside. do this until there are no large pieces and the largest is 1/4" long.

measure out two cups of crushed pretzels and mix them into the dough in your bowl.

add one cup of flour and mix it in. then add the second cup and mix thoroughly. add the final cup of flour and mix that in.

measure out 1 1/2 cups of chocolate chips and add them to your cookie dough. if you're using an electric mixer, mix them in at the slowest speed. or, if you prefer, you can mix them in by hand.

drop by rounded teaspoons onto greased (or sprayed) cookie sheets. you can also line your cookie sheets with parchment paper, if you prefer. place 12 cookies on each standard sized cookie sheet.

bake the cookies at 350° for 10-12 minutes or until nicely browned.

let the cookies cool for 2 minutes and then remove them from the baking sheets. transfer them to a wire rack to finish cooling.

Makes approx 5 dozen cookies

ROLLED BUTTER COOKIES

1 cup butter
1 cup sugar
1 egg
2 tbs sweetened condensed milk
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp almond extract
3 cups flour

cream butter; add sugar and cream well. add the next six ingredients. mix in flour in small amounts making a very stiff dough. (the last cup may need to be mixed by hand.) wrap in plastic wrap and chill for 1 hour. roll out one-third of the dough at a time on a floured surface. cut into desired shapes. be sure to flour all cookie cutters before each use. place cutout cookies on an ungreased cookie sheet. bake in a 350° oven for 5-7 minutes or until light brown. allow to cool & then brush with cookie paint.

COOKIE PAINT

4 cups 10x sugar (1 box)
1 egg yolk
6-8 tbs milk
food coloring
several small paintbrushes

beat first three ingredients together. icing needs to be thin enough to roll off a paintbrush, so add milk as necessary to maintain proper consistency. measure out icing into a cupcake pan. add food coloring. paint icing into cookies. (icing can be stored up to one week in the refrigerator in a covered container,)

BUTTERSCOTCH ICEBOX COOKIES

1 1/2 cups melted shortening
1 cup brown sugar
1 cup sugar
3 eggs, well beaten
1 cup chopped nuts
1 tsp salt
4 1/2 cups flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves

cream melted shortening with sugars. gradually stir in eggs, then mix in nuts. sift dry ingredients together and add to creamed mixture; mix well. shape into a 2 1/2" thick roll. wrap in waxed paper and refrigerate overnight or until firm. slice cookie dough into 1/8" slices with a sharp knife.

preheat oven to 425°. bake on ungreased cookie sheets for 5-6 minutes.

makes 75 cookies

FROSTED GINGER COOKIES

3/4 cup softened butter (1 1/2 sticks)
1 cup sugar
1 large egg, beaten
3 tbs molasses***
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves (see note)
1/2 tsp ground nutmeg
2 cups (packed)flour

***if you spray your tablespoon with pam or other nonstick cooking spray, the molasses will slide right out without sticking.

NOTE: THE GROUND CLOVES CAN BE OMITTED FOR THOSE WHO DON'T LIKE CLOVES.

GLAZE
1 cup 10x sugar
1 tsp lemon juice

preheat oven to 350°, rack in the middle position.

in a medium-sized mixing bowl, combine the butter & the sugar. beat the mixture until it's light & fluffy.

mix in the beaten egg. add the molasses & stir until the mixture is uniform in color.

add the baking soda & the salt & stir well.

sprinkle in the ground ginger, cinnamon, ground cloves (if using), & ground nutmeg. stir until they're thoroughly mixed in.

stir in one cup of flour, mix it all up, & then mix in the second cup of flour.

measure out 1/4 cup sugar & place it in a shallow bowl. you'll use this bowl to coat dough balls with sugar. when the sugar gets low, add more as needed

break off pieces of dough & roll them into 1" balls. roll the dough balls in the sugar & place them on a cookie sheet that has been greased or sprayed with nonstick cooking spray. place the dough balls in four rows with three in each row to make 12 per cookie sheet. press them down slightly so they won't roll off on the way to the oven.

bake the ginger cookies at 350° for 10 minutes. cool for 2 minutes on the cookie sheet & then transfer them to a wire rack to cool completely.

when the cookies are cool, make the glaze.

combine the 10x sugar with the lemon juice. if it's too thick to drizzle, stir in a bit more lemon juice. if it's too thin, add a bit more 10x sugar. when it's just right, drizzle the tops of the cooled cookies with the glaze.

let the glaze dry before you store the cookies in a cookie jar. the glaze should be dry in 20-30 minutes.

makes 6-7 dozen cookies, depending on cookie size

NEIMAN MARCUS COOKIES

5 cups oatmeal
2 cups sugar
2 cups brown sugar
2 cups butter, softened
4 eggs
2 tsp vanilla
4 cups flour
1 tsp salt
2 tsp baking powder
2 tsp baking soda
24 oz chocolate chips
1 (8 oz) hershey bar, grated
3 cups chopped nuts

preheat the oven to 375°. in a blender, blend the oatmeal to a fine powder. in the bowl of an electric mixer, cream the sugars & butter, adding the eggs & vanilla. beat in the oatmeal, flour, salt, baking powder, and baking soda. fold in the chocolate chips and hershey bar, then stir in the nuts. turn the dough out onto a lightly floured board & roll into balls. place the balls 2" apart on cookie sheets.

bake for 10 minutes.

makes 112 cookies

WHITE CHOCOLATE PUMPKIN DREAMS

1 cup softened salted butter (2 sticks, 8 oz, 1/2 lb)
1/2 cup sugar
1/2 cup packed brown sugar
1 lg egg, beaten
1 tsp baking powder
1 tsp baking powder
1/4 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp cardamom (or an extra 1/2 tsp cinnamon, but cardamom is better!)
1 cup canned pumpkin (NOT pumpkin pie filling!)
2 cups flour, packed
2 cups (12 oz pkg) white chocolate chips
1 cup chopped pecans (measure after chopping)

you can either spray your cookie sheets with pam or another nonstick cooking spray, or  ine them with parchment paper. either way will work fine.

mix the white sugar with the brown sugar. stir until the mixture is a uniform color.

add the sticks of softened butter and beat until the mixture is light and fluffy.

add the beaten egg and mix it in thoroughly.

stir in the baking powder, baking soda, and salt. mix them in thoroughly.

mix in the nutmeg, cinnamon, & cardamom. (you can substitute 2 tsp pumpkin pie spice for the nutmeg, cinnamon & cardamom,)

measure out 1 cup of pumpkin and add it to your bowl. stir it in until the mixture is smooth.

add the flour in half-cup increments, stirring the batter smooth after each addition.

add the white chocolate chips. mix then in and then add the chopped pecans. stir everything in thoroughly.

use a teaspoon to scoop out some dough and drop it on your cookie sheet. these cookies will be small, but they will spread out when they bake. place the cookie dough balls 3 to a horizontal row, 4 rows to a cookie sheet.

bake at 350° for 12-14 minutes, or until they are firm.

remove the cookie sheets from the oven and let the cookies set up for 2 minutes. then use a metal spatula to remove the cookies from the cookie sheets and transfer them to a wire rack too cool completely.

when all the cookies are baked and cooled it's time to frost them.

FROSTING:

1/2 cup packed brown sugar
3 tbs salted butter
1/4 cup milk (I prefer half-and-half)
1-1 1/2 cups 10x sugar (no need to sift unless you have big lumps)

combine the brown sugar and butter in a saucepan and bring it to a boil on the stove over medium-high heat.

boil the mixture for 1 minute or until it's slightly thickened.

pull the saucepan off the heat and cool the mixture for 10 minutes.

add the milk (or half-and-half) and beat the mixture until smooth.

add the 10x sugar by half-cup increments, stirring after each addition. keep adding the 10x sugar until the mixture reaches spreading consistency.

frost the cookies. if you'd like to dress them up a bit, place a half pecan on top of each cookie before the frosting hardens.

NOTE: IF YOU DON'T HAVE TIME TO COOK THE FROSTING, OR YOU HAVE ANXIOUS PEOPLE WAITING TO EAT THEM, YOU CAN SKIP THE FROSTING & JUST SPRINKLE THE COOKIES WITH 10X SUGAR.

makes approximately 6 dozen cookies, depending on cookie size.

CHEWY OATMEAL RAISIN COOKIES

1 1/4 cups rolled oats
3/4 cup flour
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, softened
3/4 cup sugar
2 tbs molasses
1 lg egg
1 tsp vanilla extract
1 cup raisins

combine the oats, flour, cinnamon, baking powder & salt in a large bowl. beat the butter, sugar & molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. beat in the egg & vanilla until smooth, about 2 more minutes. reduce the mixer speed to low, add the flour mixture & beat until combined. stir in the raisins by hand. for the best flavor & texture chill the dough at least 4 hours or overnight.

position racks in the upper & lower thirds of the oven; preheat to 350°. line 2 baking sheets with parchment paper. form the dough into 12 balls, about 2 tbs each, & arrange 3" apart on prepared baking sheets. flatten with the back of a fork. bake until the cookies are golden, 15-17 minutes. let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

makes 1 dozen

POTATO CHIP COOKIES

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
2 cups flour
1 tsp vanilla
3/4 cup crushed plain potato chips

preheat oven to 350°.

in a lg bowl, with an electric mixer, cream the butter & sugar until light, about 2 minutes. mix in the flour, vanilla & crushed potato chips. the dough will be soft.

drop the dough by heaping teaspoonfuls about 1" apart onto ungreased cookie sheets. flatten the dough mounds slightly with the back of a spoon.

bake in the center of the oven for 10-12 minutes, or until golden on the bottom & firm to the touch.

cool for 2 minutes on the cookie sheets, then remove to wire racks to cool completely.

make 20 cookies

DIPPED GINGERSNAPS

2 cups sugar
1/2 cup oil
2 eggs
1/2 cup molasses
4 cups flour
4 tsp baking soda
1 tbs ginger
2 tsp cinnamon
1 tsp salt
additional sugar
2 (12 oz) pkgs vanilla baking chips
1/4 cup shortening

in a mixing bowl, combine sugar & oil; mix well. add eggs, one at a time, beating well after each addition. stir in molasses. combine dry ingredients; gradually add to creamed mixture & mix well. shape into 3/4" balls & roll in sugar. place 2" apart on ungreased baking sheets. bake at 350° for 10-12 minutes or until cookie springs back when touched lightly. remove to wire racks to cool.

melt chips with shotening in a small saucepan over low heat. dip the cookies halfway; shake off excess. place on waxpaper-lined baking sheets to harden.

14 1/2 dozen

WHOOPIE PIES WITH MARSHMALLOW FILLING

CHOCOLATE COOKIE DOUGH

1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
1 1/2 tsp baking soda
1/2 tsp baking powder
1 egg
1 tsp vanilla extract
1/2 cup unsweetened cocoa powder
1 cup milk
2 cups flour

MARSHMALLOW FILLING

1 cup (2 sticks) unsalted butter, at room temperature
3 cups 10x sugar
3 cups marshmallow fluff OR other marshmallow creme
1 tbs vanilla extract

preheat the oven to 375°. lightly spray or grease 2 cookie sheets.

in a lg bowl, with an electric mixer, beat the butter, sugar, baking soda, & baking powder until light, about 2-3 minutes. mix in the egg, vanilla, & cocoa. slowly beat in the milk alternately with the flour, beating until smooth.

drop the dough by tablespoonful onto the prepared cookie sheets, spacing the cookies 2" apart.

bake in the center of the oven for 7-8 minutes, or until the cookies spring back slightly when gently pressed. cool on the cookie sheets for 2 minutes, then remove to wire racks to cool completely.

make the filling. combine the butter, sugar, marshmallow cream, & vanilla in a food processor & process until smooth. or combine the ingredients in a mixing bowl & beat with a wooden spoon until smooth.

to assemble the whoopie pies, spread about 2-3 tbs filling onto the flat bottom of one cookie. place a second cookie on top. repeat with the remaining cookies.

makes 24 (3") pies

ICEBOX OATMEAL COOKIES

1 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
3 cups old-fashioned OR quick-cooking (not instant) oats
1 cup packed light brown sugar
1 cup granulated sugar
1 cup shortening
2 eggs
1 tsp vanilla
1/2 cup white chocolate chips
1/2 cup dried cranberries

in a medium bowl, combine the flour, salt, baking soda, & oats. set aside.

in a lg bowl, with an electric mixer, cream the sugars & shortening until light, about 2 minutes. mix in the eggs & vanilla. mix in the dry ingredients. stir in the chips & cranberries. the dough will be stiff.

divide the dough in half, roll each half into a log about 1 1/2" in diameter, & wrap in aluminum foil or plastic wrap. refrigerate until firm, 2-4 hours, or overnight.

preheat the oven to 350°. lightly spray or grease 2 cookie sheets.

with a  small sharp knife, cut the dough into 1/4" slices. place the cookies 2" apart on the prepared cookie sheets.

bake in the center of the oven until the cookies are firm to the touch & golden on the bottom, about 12-15 minutes. cool the cookies for 2-3 minutes on the cookie sheets, then remove to wire racks to cool completely.

makes 36 (2 1/2"-3") cookies

QUADRUPLE CHOCOLATE CHIP COOKIE BROWNIES

2 sticks unsalted butter, room temperature
2 cups flour
2/3 cup dutch process cocoa
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 lb semisweet chocolate chips
2 cups light brown sugar, firmly packed
4 lg eggs
2 tsp pure vanilla extract
1 1/3 cup white chocolate chips
2/3 cup milk chocolate chips (OR more semisweet)

preheat oven to 350°.

in a double-boiler, melt the pound of semisweet chocolate. set aside to cool, stirring occasionally.

in your mixer, using the paddle attachment, cream together the butter & brown sugar. add the eggs, one at a time, mixing well after each addition. add the vanilla extract. add the cooled chocolate to the mixture & blend. be sure to scrape down the sides & bottom of the bowl to ensure the mixture is uniform.

add half of the flour & combine on low speed. then add remaining flour & mix until the batter comes together.

add the chocolate morsels.

line a baking sheet with parchment or a silpat, & drop spoonfuls of the cookie batter onto the sheet.

bake the cookies for approximately 7-9 minutes until puffy. be careful not to overbake these. (think of baking them like a brownie. if they don't seem done when you initially take them out of the oven, give them time to set. this is how they should look. they will be moist & delicious). allow the cookies to cool & firm upon the baking sheet for a few minutes before attempting to move them to a wire rack.

COCONUT LIME MACAROONS WITH WHITE CHOCOLATE

2/3 cup sweetened condensed milk
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 large egg white
1 1/2 teaspoons vanilla
1/8 teaspoon salt
3 1/2 cups sweetened coconut
10 ounces white chocolate, chopped

preheat oven to 325°. line two baking sheets with parchment paper.

in a large bowl, stir together the sweetened condensed milk, lime juice, lime zest, egg white, vanilla, and salt. stir until combined. add in the coconut and mix well.

with a spoon, scoop up about 2 tbs of the coconut mixture and form into mounds that have a slight peak at the top. place on lined baking sheets, about 2" apart. bake cookies one sheet at a time for 15-20 minutes, or until cookies are set and slightly golden brown.

melt chocolate in a microwave safe bowl. make sure you keep stirring the chocolate every 20 seconds or so until chocolate is melted and smooth.

lay out a large piece of wax paper. dip the cookies into the chocolate just until the bottoms are covered in chocolate. set dipped cookies on the wax paper to dry. drizzle macaroons with white chocolate and let dry completely.

makes 18 macaroons

OATMEAL S'MORES COOKIES

1/2 cup soft butter
1/2 cup shortening
1 cup brown sugar
1/2 cup sugar
2 eggs
1 1/2 teaspoons vanilla
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup old-fashioned oats
1 cup semisweet chocolate chips
1 cup mini marshmallows

in a large mixing bowl, cream together butter, shortening, and sugars. add the eggs. beat in the vanilla. add flour, salt, baking soda, oats, and chocolate chips. drop by spoonfuls onto a greased cookie sheet. bake at 350° for 9 minutes. push some marshmallows into each cookie and continue baking 2-5 more minutes until done. let sit on cookie sheet for 1 minute before removing to a wire rack.

TRIPLE CHOCOLATE OREO CHUNK COOKIES

2 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dutch processed cocoa
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla
1 cup chopped white chocolate
1 cup chopped semisweet chocolate
1 cup chopped oreo cookies

preheat oven to 375°. line a baking sheet with parchment paper or silpat. set aside.

in a medium bowl, sift flour, baking soda, salt, and cocoa. set aside.

with a mixer, cream butter and sugars together until smooth. add in eggs, one at a time. next, add in vanilla. mix until blended.

slowly add flour mixture to sugar mixture and mix until flour disappears. stir in chocolate chunks and oreos. drop cookie dough by rounded tablespoons onto prepared baking sheet, about 2" apart.

bake cookies for 8-10 minutes. do not overbake. remove from oven and let cool on baking sheet 3-5 minutes. move to a wire rack and cool completely.

makes 3 1/2 dozen

CHOCOLATE CARAMEL COOKIES WITH SEA SALT

1 1/4 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons butter
7 tablespoons unsweetened cocoa
2/3 cup sugar
1/3 cup packed brown sugar
1/3 cup plain yogurt
1 teaspoon vanilla
soft caramel, rolled into little balls
sea salt

preheat oven to 350°. line 2 baking sheets with parchment paper lightly coated with pam, or, silpats if you have them. lightly spoon flour into a dry measuring cup; level with a knife. sift together flour, baking soda, and salt; set aside.

melt butter in a large saucepan over medium heat. remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). add yogurt and vanilla, stirring to combine. add flour mixture, stirring until moist. wrap the chocolate dough around the caramel balls. place balls on cookie sheet and sprinkle with sea salt.

bake for 10-12 minutes or until almost set. cool on pans 2-3 minutes or until firm. remove cookies from pans; cool on wire racks.

makes approx 2 dozen cookies

POTATO CHIP COOKIES

1 cup margarine
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon baking soda
2 cups flour
1 teaspoon vanilla
1 cup chopped nuts (your choice)
6 ounces butterscotch chips
2 cups crushed potato chips

cream margarine, sugars, and eggs.

mix in all other ingredients in order.

drop by teaspoons on greased cookie sheet.

bake at 350° for 10-12 minutes

makes approx 4 dozen

SWEDISH OATMEAL COOKIES

preheat oven to 350°; rack in middle position.

1 cup butter (2 sticks, 1/2 lb)
3/4 cup sugar
1 teaspoon baking soda
1 cup flour (no need to sift)
2 cups quick oats
1 egg yolk

melt the butter in a microwave-safe bowl on HIGH for approximately 1 1/2 minutes. let it cool to room temperature. mix in the sugar. add the baking soda, flour and oatmeal. stir thoroughly. beat the egg yolk with a fork until it's thoroughly mixed. add it to the bowl and stir until its incorporated. grease (or spray with pam) a standard-sized cookie sheet. make small balls of dough and place them on the cookie sheet, 12 to a sheet. press them down with a fork in a crisscross pattern the way you do for peanut butter cookies. bake at 350° for 10-12 minutes or until they're just starting to brown around the edges. let the cookies cool for a minute or two on the sheets and then transfer them to a wire rack to complete cooling.

makes approximately 5 dozen