"1 point" Pumpkin Chocolate Chip Cookies

This is the Weight Watchers cookie

1 Box Spice Cake Mix
1 14 oz. Can Pumpkin
2 Cups Mini Chocolate Chips

Stir together spice cake and pumpkin until well mixed. Fold in mini chocolate chips. Spoon onto baking sheet. Bake 350° for 25 minutes.

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Cowboy Cookies

This is from MS October 2008

Makes about 5 dozen

• 3/4 cup pecans (3 ounces)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups old-fashioned oats (not instant or quick-cooking)
• 6 ounces semisweet chocolate, cut into 1/4-inch chunks
• 1/2 cup shredded unsweetened coconut
• Vegetable-oil cooking spray

1. Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven, tossing occasionally, until darkened and fragrant, 10 to 13 minutes. Let cool, then coarsely chop. Into a bowl, sift together flour, baking soda, salt, and baking powder.
2. With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Reduce speed to medium. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. With mixer on low speed, gradually add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until just combined. (Dough can be covered with plastic and refrigerated up to 3 days.)
4. Coat baking sheets with cooking spray; line with parchment, and spray parchment. Using a 1 1/2-inch ice-cream scoop or a tablespoon, drop dough onto prepared sheets, about 3 inches apart.
5. Bake, rotating sheets halfway through, until edges of cookies begin to brown, 16 to 18 minutes. Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely. Cookies can be stored up to 3 days at room temperature in airtight containers

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Kneaders Sugar Cookies

2 Cups Butter
2 1/4 Cups Sugar

4 Large Eggs
1 Cup Milk

7 3/4 Cups Flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp lemon flavor
1/2 tsp salt
1/4 tsp nutmeg
1 TBSP honey

1. Cream together butter and sugar until fluffy
2. Add eggs, then milk. Scrape the sides of the bowl often.
3. Stir in remaining ingredients. Dough will be soft and sticky.
4. Place dough on well floured pastry cloth or workspace
5. Knead in just enough flour to make dough workable. Dough will be very soft. It is best to knead with a rolling motion so you have a smooth surface and you will not get cracks on the tops of your cookies.
6. Gently roll out to 3/8" thick.
7. Bake at 325° for 10-12 minutes or until just teh edges barely start to change colors.

Makes approx. 4 dozen

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No Bake Almond Joy's

2 Cups Graham Cracker crumbs (1 1/2 pkg)
2-2 1/2 cups small Marshmallows
2 Cups semi-sweet Chocolate Chips
1 Cup Chopped nuts
1 Can Sweetened Condensed Milk (14 oz)

Mix all together. Roll into 1 inch balls. Roll into coconut.

Makes 5 dozen.

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Shortbread

2 Cups Butter, softened
1 Cup Sugar
Pinch of Salt
4 Cups Flour
1/3 Cup Cornstarch

In a large bowl, beat butter, sugar and salt together until llight and fluffy. Mix flour and cornstarch and add to creamed mixture gradually, 1/2 cup at a time, beating after each addition. Gather dough in a ball and knead on a lightly floured surface.
With rolling pin, roll out about 1/2 inch thick. Cut into 2" squares and place on ungreased baking sheet. Prick tops with fork. Bake at 375 degrees about 15 minutes or until tops are barely brown. Do not overbake. Cool and store in tightly covered container. Shortbread mellows with age and keeps well for a long time.

Makes 5 dozen

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No Bake Chocolate Oatmeal Cookies

1 Stick Butter
1 tsp Vanilla
1/2 Cup Milk
6 Tbsp Cocoa
2 Cups Sugar
3 Cups Quick Oats

In a large Pan cook butter, vanilla,, milk, cocoa, sugar and a pinch of salt. Cook over medium heat, bring to a boil. Boil 3 minutes stirring constantly. Remove from heat. Stir in oats. Spoon onto wax paper. Let Cool.

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