Earthquake Cookies

1 Devil's food cake mix
2 Tbsp. flour
2 eggs
1/2 c. oil

Combine all the ingredients and drop by spoonfuls onto a cookie sheet. Cook 8-9 minutes at 350 degrees.

Snickerdoodles

1 ½ c. shortening
½ c. butter
2 eggs
1 ½ c. sugar
¾ c. flour
½ tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
2 tsp. cream of tartar
1 tsp. vanilla

Cream shortening, butter, sugar, eggs. Sift in other ingredients. 400 degrees on ungreased cookie sheet for 8 ½ minutes.

Mrs. Field’s Cookies

Mix together:
2 c. butter
2 c. sugar
2 c. brown sugar

Then add:
4 eggs
2 tsp. vanilla

Add to mixture:
4 c. flour
5 c. oatmeal, blended
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda

Mix in:
1 bag chocolate chips

Bake in 400 F. oven 6-8 minutes, or
350 F oven 6-10 minutes

Oatmeal Cookies

¾ c. shortening
1 c. firmly packed brown sugar
½ c. granulated sugar
1 egg
¼ c. water
1 tsp. vanilla
1 c. all-purpose flour
1 tsp. salt
½ tsp. baking soda
3 c. oats

Beat shortening, sugars, egg, water, and vanilla together until creamy. Sift together flour, salt and soda; add to creamed mixture. Blend well. Stir in oats. Drop by teaspoonful on greased cookie sheet. Bake in pre-heated oven 350 F. for 12-15 minutes.

Nutritious Fudge Cookies (aka: No-Bake Cookies)

(Use a heavy metal pan. These cookies tend to scorch)


2 c. sugar
¼ c. cocoa
1 cube butter/margarine
½ c. milk
½ c. peanut butter
½ tsp. vanilla
3 c. quick oats

Mix sugar, cocoa, butter/margarine and milk in heavy metal pan with a wooden spoon. Bring mixture to a boil, then boil for one minute. Remove from heat and place on wooden bread board. Stir in peanut butter, oats, and vanilla. Drop on waxed paper by spoonful. Let cookies cool.