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INGREDIENTS

• 1 1/2 cups unsalted butter
• 1 cup light brown sugar
• 1 cup white sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 3 cups rolled oats(not instant)
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 2 1/2 teaspoons baking soda
• 1 1/2 cups raisins

DIRECTIONS

1. Preheat oven to 350 degrees.
2. In mixer cream butter until fluffy.
3. Add the sugars and cream together unitl light and fluffy.
4. Add the egg and vanilla and mix well.
5. In another bowl, stir together the oats, flour, salt and baking soda.
6. With mixer on low begin adding the oat mixture to the butter mixture.
7. Mix only to combine.
8. Add raisins and again mix only to combine.
9. Drop by tablespoonfuls onto the baking sheets leaving at least 2 inches between cookies.
10. MY HINT; PRESS EACH COOKIE DOWN SLIGTHLY WITH YOUR FINGERS BEFORE BAKING.
11. Bake until browned and crispy around the edges about 8-10 minutes.
12. Let cooL on wire racks and store in airtight container.

INGREDIENTS

• 1/2 cup butter
• 6 tablespoons granulated sugar
• 1 dash salt
• 1 cup flour
• 1/2 teaspoon vanilla extract
• additional sugar, for coating hands

DIRECTIONS

1. Cream together butter and sugar until fluffy.
2. Add salt.
3. Gradually add flour, blending it in to make a stiff, smooth dough.
4. Stir in vanilla extract.
5. Form dough into 8 balls; place balls far apart on ungreased cookie sheet.
6. Place some sugar on a saucer.
7. Press palm of hand into sugar, then use palm to flatten each ball of dough to a 3-inch circle, 1/4 inch thick.
8. Bake in a 350 degree F oven 12 to 15 minutes, or until lightly browned.
9. Leave on baking sheet 5 minutes, then loosen with spatula and transfer to a wire rack to cool completely.

INGREDIENTS

• 1 (18ounce)packagecake mix , works really well with pillsbury cake mix
• 2 cups sour cream
• 12 ounces semiweeet chocolate chipsor peanut butter chips (any flavor)

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Grease a cookie sheet, I use cooking spray.
3. In a large bowl combine cake mix and sour cream.
4. Mix until well blended.
5. Stir in chips.
6. Drop by rounded teaspoons onto cookie sheet.
7. Bake for 10-13 minutes.
8. Cool on baking sheet and transfer onto cooling rack.

INGREDIENTS

• 2 cups margarine
• 2 cups confectioners’ sugar
• 4 cups flour
• 1 teaspoon vanilla

DIRECTIONS

1. Cream together the margarine and sugar.
2. Stir in vanilla and flour.
3. Roll small walnut-sized pieces into balls and flatten with a fork on a cookie sheet.
4. Bake at 350° until brown.

INGREDIENTS

• 7 tablespoons butter, softened
• 1/2 cup sugar
• 1 large egg
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup honey
• 1/4 cup plain yogurt
• 2 teaspoons freshly grated lemon zest
• 1/2 teaspoonlemon extract

ICING

• 1 cup confectioners’ sugar
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon zest

DIRECTIONS

1. In a small mixing bowl, cream butter and sugar together; beat in egg.
2. In a separate bowl, combine flour, baking powder and salt.
3. In another separate bowl, combine honey, yogurt, lemon peel and lemon extract.
4. Alternate between adding the dry ingredients and the honey mixture to the creamed mixture; mix until well blended.
5. Drop by tablespoonfuls, 2-inches apart onto greased baking sheets.
6. Bake at 350° for 10-12 minutes or until a light golden color; remove to wire racks.
7. For the icing, in a small bowl combine the confectioners’ sugar and lemon juice until smooth.
8. Brush over the warm cookies and sprinkle with the grated lemon peel.