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 These classic cookies are loaded with oats and raisins and they are so quick and easy to make. Taste wonderful with a cold glass of milk or, my favorite, a hot cup of coffee!
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup firmly packed light brown sugar
3/4 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1-1/2 cups rolled or quick-cooking oats
1 cup raisins
1. Preheat oven to 350 degrees F. Grease 3 baking sheets. In a medium bowl, combine the flour, baking powder and salt.
2. In a large bowl, beat the brown sugar and butter on high speed of mixer until light and fluffy. Beat in the eggs and vanilla until smooth.
3. With a wooden spoon, gradually stir in the flour mixture until thoroughly combined; stir in the oats and raisins until blended.
4. Drop the dough by rounded teaspoonfuls 1-1/2-inches apart on prepared baking sheets; flatten slightly with a fork. Bake until golden brown, about 12 minutes. Cool on baking sheets for 2 minutes; transfer to wire racks to cool completely. Makes 32 cookies.
Emily
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 These soft, chewy cookies full of chocolate chunks are easy-to-make and delightful to eat. They also make wonderful gifts for friends and family alike!
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup rolled oats
1-1/4 cups chocolate chunks
1. Preheat oven to 350 degrees F. Lightly grease 2 large baking sheets.
2. In a large bowl, combine the butter and both sugars; beat with an electric mixer at medium speed until creamy. Beat in egg and vanilla extract; set aside.
3. Sift the flour, baking powder and baking soda into a small bowl. Add the flour mixture to the butter mixture, beating continuously. Stir in the rolled oats and chocolate chunks.
4. Spoon the dough by tablespoonfuls about 2-inches apart onto prepared baking sheets. Bake 8 to 10 minutes or until lightly browned. Let cool on pans for 1 minute; transfer to wire racks to cool completely. Repeat with any remaining dough. Makes 16 cookies.
Emily
Emily's Favorite Recipes:
 When your family, friends or guests bite into these chewy brown sugar cookies they will be surprised to discover a delicious kiss of chocolate hidden inside. Better make plenty because they will disappear quickly!
3/4 cup butter, softened
1/3 cup firmly packed brown sugar
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/8 teaspoon ground cinnamon
25 solid chocolate candies (kisses)
1-1/2 tablespoons confectioner’s sugar
3/4 teaspoon cocoa powder
1. Heat oven to 350 degrees F. In a medium bowl, combine the butter and brown sugar; beat with electric mixer at medium speed until light and fluffy. Add the vanilla extract.
2. In a medium bowl, combine the flour and cinnamon; add to the butter mixture and mix well.
3. Shape dough into twenty-five 1-inch balls; flatten each into a 2-inch round. Place 1-inch apart on 2 ungreased baking sheets. Place 1 chocolate candy in the center of each round. Enclose the candy with the dough being sure the candy is completely sealed in the dough. Bake until golden, about 15 minutes.
4. In a small bowl, combine the confectioner’s sugar and cocoa; sprinkle over the hot cookies. Cool cookies on baking sheets for 10 minutes, then transfer to wire racks to cool completely. Makes 25 cookies.
Emily
Emily's Favorite Recipes:
 The warmer weather months are just around the corner. This delicious no-bake chocolate cookie recipe is perfect for those times when you want to satisfy your family’s sweet tooth but don’t want to heat up the kitchen. Actually, my family enjoys these delightful little cookies any time of the year!
2 cups granulated sugar
1/4 cup baking cocoa
1/2 cup milk
1/2 cup butter
1 teaspoon vanilla extract
Pinch of salt
1/2 cup smooth peanut butter
3 cups quick-cook oats
1. In a medium saucepan, combine the sugar, cocoa, milk and butter. Bring to a boil over medium heat, stirring often; cool for 1 to 2 minutes. Stir in the vanilla, pinch of salt, peanut butter and oats; blend thoroughly.
2. Drop by teaspoonfuls onto waxed paper; cool and then chill in refrigerator until set. Makes about 48 cookies.
Emily
Emily's Favorite Recipes:
 Yummy goodness in every bite of these big cookies chock-full of wholesome oats and luscious chocolate chips!
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups old-fashioned oats
1 (12 ounce) package semisweet chocolate chips
1. In a large bowl, cream the butter and both sugars until light and fluffy. Beat in the egg and vanilla extract.
2. In a small bowl, combine the flour, baking soda, baking powder and salt; add to the creamed mixture and mix well. Stir in the oats and chocolate chips.
3. Drop by rounded tablespoonfuls 2-inches apart onto ungreased baking sheets. Bake at 350 degrees F. for 10 to 12 minutes or until golden brown. Cool on wire racks. Makes 4 dozen.
Emily
 Light, crisp and delicious! The cookie lovers in your family will gobble these up in a hurry!
1-1/2 cups all-purpose flour
1-1/4 cups old-fashioned oats
3/4 cup flaked coconut
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 large egg
In a medium mixing bowl, combine the flour, oats, coconut, baking powder, baking soda and salt. In a large mixer bowl, combine the butter, granulated sugar and brown sugar. Beat at high speed of mixer until light and fluffy, scraping the bowl occasionally.
Add the egg and beat until blended. Add the flour mixture and mix well. Shape into small balls. Place the balls 2-inches apart on an ungreased cookie sheet; flatten with a fork.
Bake at 375 degrees F for 8 to 10 minutes or until light brown. Cool on cookie sheet 2 minutes; transfer to a wire rack to cool completely. Makes 5 dozen cookies.
Emily
 A rich, chewy chocolate chip cookie for all the cookie lovers in your family! Believe me, they won’t last long!
1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup butter or margarine, softened
1/2 cup vegetable shortening
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 large eggs
1-1/2 teaspoons vanilla extract
2 cups chocolate chips
2 cups quick-cooking oats
1 cup chopped walnuts or pecans
1. Sift together the flour, salt and baking soda; set aside. In a large mixing bowl, cream butter or margarine, shortening, brown sugar and granulated sugar. Beat in eggs and vanilla extract until mixture is creamy.
2. Add the dry ingredients a little at a time, beating well after each addition. Stir in the chocolate chips, oats and chopped nuts; blend well.
3. Drop by teaspoonfuls spaced 1/2-inch apart onto ungreased cookie sheet. Bake at 350 degrees F for 10 to 12 minutes. Cool on cookie sheet 5 minutes; remove to wire rack to cool completely. Store in a tightly covered container at room temperature. Makes 8 dozen cookies.
Emily
 My granddaughter, Portia, was a little upset with me for not having this recipe posted when she was in the mood for peanut butter cookies. Luckily, she could call me for it. For the rest of you cookie lovers; here’s the recipe!
1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1-1/4 cups self-rising flour
additional granulated sugar
1. In a large mixer bowl, cream together the butter or margarine and peanut butter until smooth. Beat in the granulated sugar, brown sugar, egg and vanilla until creamy. Beat in the flour a little at a time, beating well after each addition.
2. Scoop by teaspoonfuls and roll into a ball; roll each ball in granulated sugar. Place on an ungreased cookie sheet, 2-inches apart. Dip a fork in granulated sugar and criss-cross each cookie, pressing down to flatten cookie slightly.
3. Bake at 375 degrees F for 9 to 11 minutes* or until very lightly browned around edges of cookies. Let cool on cookie sheet 5 minutes. Remove to wire rack to cool completely. Makes about 4 dozen cookies.
* Do Not over bake or cookies will be hard!
Emily
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