RECIPIES Double chocolate chippers

3 cups flour

1 cup plus 2 tablespoons unsweetened cocoa

1 1/2 teaspoons baking soda

3/4 teaspoon salt

1 3/4 cups plus 2 tablespoons butter, room temperature

3 cups sugar

3 eggs, room temperature

1 teaspoon vanilla

2 cups chocolate chips

1 cup chopped pecans, optional

Whisk together in a bowl the flour, cocoa, baking soda and salt. In another bowl cream together the butter and sugar until light and fluffy. Add eggs and vanilla and beat well. Add the dry ingredients in small batches, mixing well after each addition. Finally stir in chips and nuts. Drop by spoonfuls onto ungreased cookie sheet and bake at 350 for 9-10 minutes. Cool slightly before putting on racks to cool. Makes 7-8 dozen.

Peanut butter sandies

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 3/4 sticks butter, room temperature

1/2 cup creamy peanut butter

1 cup powdered sugar

1/2 cup firmly packed light brown sugar

1 1/2 teaspoons vanilla

1 egg, room temperature

1/2 cup coarsely chopped peanuts

In a bowl whisk together the flour, baking powder, baking soda and salt. In another bowl, and with a mixer, beat the butter and peanut butter until it is light and fluffy. Add the powdered sugar and brown sugar. Beat on medium speed until smooth. Beat in vanilla and egg. On low speed gradually add the dry ingredients. Fold in peanuts by hand. Form the dough into 1 1/4-inch balls and place 2-inches apart on a baking sheet, preferably lined with parchment paper. Using your hand, flatten each ball into a disc and bake in a pre-heated 350 oven about 10-23 minutes or until edges are browned. Cool slightly, then using a spatula move to a wire rack to cool completely. Makes 4 dozen.

Health cookies

1 cup sugar

1 cup brown sugar, firmly packed

1 cup shortening

2 eggs

1 tablespoon vanilla

2 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 cup old-fashioned oatmeal, uncooked

1 cup all-bran cereal or bran flakes

1 cup corn flakes

1 cup shredded coconut

Beat together the sugars and shortening until light and fluffy. Add eggs and vanilla and mix well. Whisk together the flour, baking soda, baking powder and salt into another bowl. Add the flour to the creamed mixture and mix well with a wooden spoon. Add the oats, cereals and coconut and mix well (fingers work the best at this point). Form small walnut-sized balls and place on greased cookie sheets. Flatten with tines of a fork. Bake in a 350 oven for 12-15 minutes or until done, then transfer to wire racks to cool. Makes 3-4 dozen.

Caramel cream sandwich cookies

3/4 cup brown sugar, firmly packed

1 cup butter, room temperature

1 egg yolk

2 cups flour

Filling:

2 tablespoons butter (not margarine)

1 1/2 cups powdered sugar

1/2 teaspoon vanilla

4-5 teaspoons milk

Beat together the butter and brown sugar until light and fluffy. Add the egg yolk and blend well, then stir in the flour. Mix well. Cover with plastic wrap and refrigerate for 15 minutes or so to make dough easier to handle. Shape dough into 1-inch balls and place 2-inches apart on an ungreased cookie sheet. Flatten with a fork dipped in flour. Bake at 325 for 12-14 minutes or until cookies are golden brown. Immediately with a spatula take off the sheet to a wire rack and cool. For the filling, melt 2 tablespoons butter over medium heat until golden brown. Take off heat. Stir in the rest of the filling ingredients, adding enough milk for a good spreading consistency. Blend until smooth. Spread 1 teaspoon filling between 2 cooled cookies. Repeat with the rest. Makes about 2 1/2 dozen.