Little Apron Strings

Chocolate Chip Cookies

3/4 stick Butter Flavor Shortening
1  1/4 cups Firmly Packed Light Brown Sugar
2 Tbsps. Milk
1 Tbsp. Vanilla Extract
1 Large Egg
1  3/4 cups All Purpose Flour
1 tsp. Salt
3/4 tsp. Baking Soda
1 (6oz.) pkg. Semi-Sweet Chocolate Chips (1cup)

Heat oven to 375 degrees. Beat shortening and brown sugar in large bowl with an electric mixer at medium speed until light and fluffy. Beat in milk, vanilla and egg. Stir in flour, salt and baking soda. Blend in chocolate chips. Drop by rounded spoonfulls 2-inches apart onto ungreased cookie sheets. Bake 8-10 minutes for chewy cookies or 11-13 minutes for crisp cookies. Cool 2 minutes on cookie sheet. Transfer cookies to cooling rack.
Makes 3 dozen cookies

Favorite Oatmeal Cookies

3/4 cup Butter Flavor Crisco Shortening

1-1/4 cups Firmly Packed Light Brown Sugar

1 Egg

1/3 cup Milk

1-1/2 tsp. Vanilla

3 cups Quick-Oats, uncooked

1 cup All-Purpose Flour

1/2 tsp. Salt

1/4 tsp. Salt

1/4 tsp. Cinnamon

1 cup Raisins

1 cup Coarsely Chopped Walnuts (optional)

Directions:

Heat oven to 375 degrees. Grease baking sheets with Crisco. Place sheets of foil on counter top for cooling cookies.

Combine Crisco, Brown Sugar, Egg, Milk, and Vanilla in large bowl. Beat at medium speed of electric mixer until well blended.

Combine Oats, Flour, Baking Soda, Salt, and Cinnamon. Mix into creamed mixture at low speed just until blended. Stir in Raisins and Walnuts.

Drop rounded balls of dough 2 inches apart onto baking sheet.

Bake one baking sheet at a time at 375 degrees for 10-12 minutes, or until lightly browned. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Makes about 2-1/2 Dozen Cookies.

No Bake Cookies

1 and 1/2 Cup Sugar

1/4 Cup Cocoa

1/4 Cup Milk

1 Stick of Butter

1/2 Cup Peanut Butter

2 tspn. Vanilla

3 Cups Quick Cooking Oats

Mix the sugar, cocoa, milk and butter in a large pot and bring to a boil for 1 minute. Remove from heat. Add in the peanut butter, vanilla and oats and mix well. Drop by spoonfuls onto a sheet of wax paper and let cool.

These are a lunchbox favorite of my kids. Every Sunday evening I make up a batch or two of these and put in the cookie jar for the week ahead.