"The real things haven't changed. It is still best to be honest and truthful; to make the most of what we have; to be happy with simple pleasures; and have courage when things go wrong." ~ Laura Ingalls Wilder
1 cup sugar 1 teaspoon vanilla 3 1/4 cups flour 1 tablespoon baking powder ¼ cup (choose one - sliced almonds, mini chocolate chips, mini cinnamon chips)
Beat together oil, eggs, sugar and vanilla until well blended. Combine the flour and baking powder, stir into the egg mixture; add almonds and stir to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto greased cookie sheet, and press down to 1/2 inch thickness. Bake for 25 to 30 minutes at 375. Remove from the baking sheet to cool on a wire rack. When the cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted. Serve with coffee or tea and enjoy!
1 1/3 cups quick cooking oats 1 1/3 cups flour 1 teaspoon baking powder 1 teaspoon baking soda ¼ teaspoon salt ½ cup chopped pecans 1 cup semisweet chocolate chips ½ cup brown sugar ½ cup sugar
additional ingredients to prepare cookies
½ cup butter, softened 1 egg, lightly beaten 1 teaspoon vanilla extract
Pour oats into a wide-mouth 1-qt. glass container with a tight-fitting lid. Combine the flour, baking powder, baking soda and salt; place on top of oats. Layer with pecans, chocolate chips, brown sugar and sugar, packing each tightly. Cover and store in a cool dry place for up to 6 months.
Attach note to gift ~
"To prepare cookies, pour cookie mix into a large mixing bowl; stir to combine ingredients. Beat in butter, egg and vanilla. Cover and refrigerate for 30 minutes. Roll into 1 inch balls. Place 2 inches apart on greased baking sheets. Bake at 350 for 11-13 minutes or until set. Remove to wire racks to cool. Yield: about 3½ dozen cookies."