Chocolate Chip Cookies 3/4cup granulated sugar 3/4cup packed brown sugar 1cup butter or margarine, softened 1egg

2 1/4cups Gold Medal all-purpose flour 1teaspoon baking soda 1/2teaspoon salt 1cup coarsely chopped nuts 1package (12 ounces) semisweet chocolate chips (2 cups)

1.Heat oven to 375F. Mix sugars, butter and egg in large bowl. Stir in flour, baking soda and salt (dough will be 2. stiff). Stir in nuts and chocolate chips. 3.Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from 4.cookie sheet. Cool on wire rack.
Purchasing To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil. Substitution Rise to the occasion! If using self-rising flour, there is no need to add baking powder and salt. Time Saver You can form these cookies more quickly if you use a #16 cookie/ice-cream scoop. Level off the dough on the edge of the bowl for perfectly round cookies. Variation If you didn t think these cookies could get any better, try them with 1/2 cup each of semisweet chocolate chips, peanut butter chips, milk chocolate chips and butterscotch chips instead of the 2 cups semisweet chocolate chips. Incredibly, even more incredible! (Makes 4 dozen cookies)

Cinnamon-Raisin- Oatmeal Cookies 1cup packed brown sugar 1cup butter or margarine, softened 2teaspoons vanilla 2eggs 1 3/4cups Gold Medal all-purpose flour1teaspoon baking soda 1teaspoon ground cinnamon 1/4teaspoon salt1cup old-fashioned oats 1cup Fiber One original bran cereal 1/2cup raisins

1.Heat oven to 350F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until creamy. On low speed, beat in vanilla and eggs until well blended. Beat in flour, baking soda, cinnamon and salt until well blended. With spoon, stir in oats, cereal and raisins. 2.On ungreased cookie sheets, drop dough by heaping tablespoonfuls about 2 inches apart. 3.Bake 12 to 15 minutes or until set and golden brown. Immediately remove from cookie sheets to cooling racks. High Altitude (3500-6500 ft): No change. (Makes 2 Dozen cookies)

Gingerbread Man Cookies 1pouch (1 lb 1.5 oz) Betty Crocker gingerbread cookie mix 1/2cup butter or margarine, softened 1tablespoon water 1egg 1/2container (1-lb size) Betty Crocker Rich & Creamy vanilla or creamy white frosting 1bottle (2 oz) Betty Crocker red cinnamon decors

1.Heat oven to 375F. In medium bowl, stir cookie mix, butter, water and egg until soft dough forms. 2.On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 2 1/2-inch gingerbread man cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart. 3.Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. 4.Spoon frosting into decorating bag fitted with round tip. Pipe frosting on cookies. Decorate with cinnamon decors. High Altitude (3500-6500 ft): No change. (Makes 2 dozen cookies)

Pumpkin Cookies with Browned Butter Frosting Cookies 2/3cup granulated sugar 2/3cup packed brown sugar 3/4cup butter or margarine, softened 1teaspoon vanilla 1/2cup (from 15-oz can) pumpkin (not pumpkin pie mix) 2eggs 2 1/4cups Gold Medal all-purpose flour 1teaspoon baking soda 1teaspoon ground cinnamon 1/2teaspoon salt Browned Butter Frosting 3cups powdered sugar 1teaspoon vanilla 3to 4 tablespoons milk 1/3cup butter (do not use margarine or spread; it will burn)

1.Heat oven to 375F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt. 2.On ungreased cookie sheets, drop dough by heaping tablespoonfuls. 3.Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes. 4.In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown. 5.Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies. (Makes 2 Dozen Cookies)

Snickerdoodle cookies 1 1/2cups sugar 1/2cup butter or margarine, softened 1/2cup shortening 2eggs 2 3/4cups Gold Medal all-purpose or unbleached flour 2teaspoons cream of tartar 1teaspoon baking soda 1/4teaspoon salt 1/4cup sugar 2teaspoons ground cinnamon

1.Heat oven to 400F. 2.Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. 3.Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamonsugar mixture. Place 2 inches apart on ungreased cookie sheet. 4.Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack. (Makes 4 dozen cookies)

Giant Polka Dot Cookies 1 1/2cups packed brown sugar 1cup granulated sugar 1cup butter or margarine, softened 1cup shortening 2teaspoons vanilla 2eggs 3 3/4cups Gold Medal all-purpose flour 2teaspoons baking soda 1teaspoon salt 1cup candy-coated chocolate candies 1cup crispy candy-coated chocolate candies

1.Heat oven to 350F. In large bowl, beat sugars, butter, shortening, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and salt. Stir in candies. 2.Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet. 3.Bake 12 to 16 minutes or until light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack. High Altitude (3500-6500 ft): Decrease baking soda to 1 1/2 teaspoons. Bake 13 to 16 minutes. (Makes 28 cookies)

Bear Cookie Pops 1pouch (1 lb 1.5 oz) Betty Crocker peanut butter cookie mix 3tablespoons vegetable oil 1tablespoon water 1egg 12wooden sticks with rounded ends 24flat round candies (1/2 inch in diameter) 12Hershey's Kisses milk chocolates, unwrapped1 tube (0.68) Betty Crocker red decorating gel

1.Heat oven to 375F. In medium bowl, stir cookie mix, oil, water and egg until soft dough forms. 2.Shape dough into 12 balls, using 1 1/2 tablespoons dough for each. Place balls about 4 inches apart on ungreased cookie sheet. Shape remaining dough into 24 balls, using 1 teaspoon dough for each. 3.Insert stick into side of each large ball; place 2 small balls next to each large ball for ears. Press balls evenly until about 1/4 inch thick. 4.Bake 11 to 13 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. 5.Add 2 flat candies on each cookie for eyes and 1 milk chocolate candy for nose, using gel to attach. Squeeze on gel for mouth. (Makes 12 Cookies)

Three-Ginger Cookies 1cup sugar 1/4cup butter or margarine, melted 1tablespoon grated gingerroot 2tablespoons molasses 1/4cup fat-free cholesterol-free egg product or 2 egg whites 1 1/2cups Gold Medal all-purpose flour 1teaspoon baking soda 1/2teaspoon ground ginger 2tablespoons chopped crystallized ginger 1/2cup chopped dates 1/4cup sugar

1.Mix 1 cup sugar, the butter, gingerroot, molasses and egg product in medium bowl. Stir in flour, baking soda and ground ginger. Stir in crystallized ginger and dates. Cover and refrigerate at least 2 hours. 2.Heat oven to 350F. Spray cookie sheet with nonstick cooking spray. 3.Shape dough into 1 1/2-inch balls. Roll balls in 1/4 cup sugar. Place on cookie sheet. Flatten slightly with bottom of glass. 4.Bake 12 to 15 minutes or until only small indentation remains when touched (cookies will be soft). Remove from cookie sheet. Cool on wire rack. (Makes 1 Dozen cookies)

Chocolate Candy-Peanut Butter Cookies 1can (14 ounces) sweetened condensed milk 3/4cup peanut butter 2cups Original Bisquick mix 1teaspoon vanillaSugar 36Hershey's Kisses milk chocolates, unwrapped

1.Heat oven to 375F. Mix milk and peanut butter in large bowl until smooth. Stir in Bisquick and vanilla. 2.Shape dough into 1 1/4-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.3.Bake 8 to 10 minutes or until bottoms of cookies just begin to brown. Immediately press 1 milk chocolate candy into top of each cookie. High Altitude (3500-6500 ft) Bake 9 to 11 minutes. (Makes 3 dozen cookies)

Almond Crescent Cookies 1pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix 1/2cup butter or margarine, softened 1egg 1/2cup cornstarch 1/2cup ground blanched almonds 1teaspoon almond extract 1cup powdered sugarBlue edible glitter, if desired

1.Heat oven to 375F. In large bowl, stir cookie mix, butter, egg, cornstarch, ground almonds and almond extract until dough forms. 2.For each cookie; shape rounded teaspoon dough into 2 1/2-inch strip. Taper ends and form crescent shape on ungreased cookie sheet. 3.Bake 9 to 10 minutes or until set. Cool 1 minute; remove from cookie to wire rack. Cool completely, about 30 minutes. Roll in powdered sugar. Sprinkle with edible glitter. High Altitude (3500-6500 ft): No change. (Makes 5 Dozen Cookies)

Chocolate Crinkles Cookies 1/2cup vegetable oil 4oz unsweetened baking chocolate, melted, cooled 2cups granulated sugar 2teaspoons vanilla 4eggs 2cups Gold Medal all-purpose flour 2teaspoons baking powder 1/2teaspoon salt 1/2cup powdered sugar

1.In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours. 2.Heat oven to 350F. Grease cookie sheet with shortening or cooking spray. 3.Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets. 4.Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks. (Makes 6 Dozen Cookies)

Snow People 1/2package (16-ounce size) vanilla-flavored candy coating (almond bark) 24large marshmallows 12large pretzel rods 24large gumdrops 24miniature semisweet chocolate chips About 3 Betty Crocker Fruit Roll-Ups (from 5-ounce package)

1.Cover cookie sheet with foil or waxed paper. Melt candy coating as directed on package. 2.Thread 2 marshmallows on each pretzel rod so marshmallows are at one end of pretzel. For hat brim, press gumdrop to flatten and attach to top of pretzel, using melted coating; press and hold brim about 5 seconds. For top of hat, attach another gumdrop, flat side down, on center of brim, using melted coating; press and hold about 5 seconds. Place pretzel in empty beverage glass to hold upright; let stand about 20 minutes or until set. For eyes, attach chocolate chips to marshmallow, using melted coating. Repeat with remaining gumdrops, pretzels, marshmallows and chocolate chips. Cut fruit snack rolls into strips, about 6 inches long and 1/4 inch wide; place on snow people for scarves. (Makes 12 Candies)

Witches Brooms Cookies 1/2cup packed brown sugar 1/2cup butter or margarine, softened 2tablespoons water 1teaspoon vanilla 1 1/2cups Gold Medal all-purpose flour 1/8teaspoon salt 10pretzel rods, about 8 1/2 inches long, cut crosswise in half 2teaspoons shortening 2/3cup semisweet chocolate chips Butterscotch-flavored chips, melted

1.Heat oven to 350F. Mix brown sugar, butter, water and vanilla in medium bowl. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls. 2.Place pretzel rod halves on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod. Press dough with fork to resemble "bristles" of broom. 3.Bake about 12 minutes or until set but not brown. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes. 4.Cover cookie sheet with waxed paper. Place brooms on waxed paper. Heat shortening and chocolate chips over low heat, stirring occasionally, until melted and smooth; remove from heat. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered. Drizzle with melted butterscotch chips. Let stand until chocolate is set. (Makes 20 Cookies)

Oatmeal Raisin Cookies 2/3cup granulated sugar 2/3cup packed brown sugar 1/2cup butter or margarine, softened 1/2cup shortening 1teaspoon baking soda 1teaspoon ground cinnamon 1teaspoon vanilla 1/2teaspoon baking powder 1/2teaspoon salt 2eggs 3cups quick-cooking or old-fashioned oats 1cup Gold Medal all-purpose flour

1cup raisins, chopped nuts or semisweet chocolate chips, if desired 1.Heat oven to 375F. In large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with spoon. Stir in oats, flour and raisins. 2.On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. 3.Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to cooling rack. (Makes about 3 Dozen Cookies)

Extraordinary Chocolate Chip Cookies 1 1/2cups butter or margarine, softened 1 1/4cups granulated sugar 1 1/4cups packed brown sugar 1tablespoon vanilla 2eggs 4cups Gold Medal all-purpose flour 2teaspoons baking soda 1/2teaspoon salt 1bag (24 oz) semisweet chocolate chips (4 cups)

1.Heat oven to 350F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. 2.On ungreased cookie sheet, drop dough by tablespoonfuls or #40 cookie/ice cream scoop 2 inches apart. Flatten slightly.3.Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. High Altitude (3500-6500 ft): Bake 10 to 12 minutes. (Makes about 6 Dozen Cookies)