Timely help for cookie takers
Let's thank Everett cook and frequent Forum helper-outer Lavon Woodey for sharing two of her favorites.
She tells us, "I sometimes use butterscotch chips instead of chocolate in the treasure cookies, and the macaroon-like rangers are so good, I always double the recipe.''
Chip treasure cookies
1 can (14 ounces) sweetened condensed milk
1/2 cup margarine, softened
11/2 cups graham cracker crumbs
1/2 cup flour
2 teaspoons baking powder
11/3 cups flaked coconut
1 package (12 ounces) chocolate or butterscotch chips
1 cup chopped walnuts
In a mixing bowl, thoroughly combine the milk and margarine, then stir in the cracker crumbs, flour, baking powder, coconut, chips and walnuts, mixing well.
Drop by rounded teaspoons onto greased baking sheets and bake at 350 degrees for 9 to 10 minutes.
Makes 5 1/2 dozen.
1 cup soft butter or margarine
1 cup sugar
1 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons vanilla
21/2 cups flour
4 cups crisp rice cereal
22/3 cups flaked coconut
2 cups raisins
In a large mixing bowl, cream together the butter or margarine and sugars, then add the baking powder, baking soda, eggs, vanilla and flour, mixing well. Stir in the cereal, coconut and raisins until distributed evenly throughout the dough.
Drop by rounded teaspoons 2-inches apart onto greased cookie sheets.
Bake at 375 degrees 9 minutes or until edges are golden. Cool 1 minute on cookie sheets, then cool completely on wire racks.
Makes 8 dozen.
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