1/3 cup butter, softened
1 1/3 cups sugar
2 eggs
¼ cup water

2 bananas, coarsely mashed
1/3 cup chopped walnuts (optional)

1 2/3 cups flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
¼ tsp nutmeg
¼ tsp ground cloves

1 TBSP cinnamon sugar
½ cup coarsely chopped walnuts

Beat together first 4 ingredients until mixture is nicely blended. Stir in the bananas and walnuts. Stir in the next 6 ingredients until blended. Grease a 10-inch tube (bundt) pan. Sprinkle the cinnamon sugar and walnuts into the bottom of the pan. Spread the batter into the pan. Bake in a 325ºF oven for about 40 minutes, or until a cake tester, inserted in center comes out clean. Allow to cool in pan. To serve, turn cake unto serving plate.

1 cup (2 sticks) butter/margarine, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 tsp vanilla extract
½ tsp salt
3 eggs
3 ½ cups all-purpose flour
2 tsp baking soda
2 tsp cream of tartar
1 1/3 cups (8-oz pkg) Heath Bits ‘O Brickle Toffee Bits

Heat oven to 350ºF. Lightly grease cookie sheet.

Beat butter, granulated sugar, brown sugar, vanilla, and salt in large bowl until blended. Add eggs; beat well. Stir together flour, baking soda, and cream of tartar; gradually add to butter mixture, beating until blended. Stir in toffee bits.

Drop by heaping teaspoons onto prepared cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove to wire rack. Cool completely.

(This is a recipe from Hershey’s Chocolate Lover’s Cookbook.)

2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup cocoa
4 eggs
2 teaspoons vanilla extract
2 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Powdered sugar

In large mixer bowl, stir together granulated sugar and oil; add cocoa, blending well. Beat in eggs and vanilla.

Stir together flour, baking powder and salt; add to cocoa mixture, blending well. Cover; refrigerate until dough is firm enough to handle, at leat 6 hours.

Heat oven to 350 degrees F. Greas cookie sheet. Shape dough into 1-inch balls; roll in powdered sugar. Place about 2 inches apart on prepared cookie sheet.

Bake 12 to 14 minutes or until almost no indentation remains when touched lightly and tops are crackled. Remove from cookie sheet to wire rack. Cool completely.

Makes about 4 dozen cookies.

3/4 cup (1 1/2 sticks) butter or margarine, softened
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1 3/4 cups all-purpose flour
1/2 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup chopped nuts

Heat oven to 375 degrees F. In large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla with an electric mixer on medium speed about 2 minutes or until well blended. Add eggs; beat well.

Stir together flour, cocoa, baking soda, baking powder and salt; gradually add to butter mixture, beating just blended. Stir in chocolate chips and nuts. Drop by heaping teaspoonfuls onto cookie sheet.

Bake 7 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.

Makes about 4 dozen cookies.

(This recipe is from Best-Loved Cookies cookbook.)

2 1/4 cups all-purpose flour
1/3 cup Hershey’s Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) semi-sweet chocolate chips
1 cup chopped walnuts

Heat oven to 375 degrees F.

Stir together flour, cocoa, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl on medium speed of electric mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in chocolate chips and nuts. Drop by rounded teaspoons onto ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.

Makes about 5 dozen cookies.

1/2 cup (1 stick) butter
1/2 cup cocoa
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1 1/2 cups flour
1/4 teaspoons salt
1 cup flaked coconut

Preheat oven to 350 degrees F.

Melt butter, pour into a large mixing bowl, and beat in cocoa and sugar. When mixture is smooth, beat in eggs, one at a time, then vanilla. Stir in flour, salt, and coconut. Pour into a greased 9 x 13-inch pan and bake for 25 minutes. Let cool in pan on racks and cut into squares.

Yield: about 30.

1 cup vegetable shortening
1 cup sugar
3/4 cup brown sugar
1 box (3 1/2 ounces) instant vanilla pudding
2 eggs
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate morsels

Preheat oven to 350 degrees F.

Cream shortening, sugar, and brown sugar together. Stir in vanilla pudding. Beat eggs lightly and stir them into pudding mixture. Sift together flour, baking soda, and salt. Stir into pudding mixture. Blend well and fold in chocolate morsels. Drop by teaspoonfuls, 2 inches apart, onto ungreased cookie sheets and bake for 10 to 12 minutes. Cool on wire racks.

Option: substitute chocolate pudding for vanilla pudding.

1/2 cup (1 stick) plus 4 tablespoons butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 1/2 cup raisions
Additional granulated sugar for coating

Cream together the butter and sugar until light and fluffy. Beat in egg and molasses. Sift together flour, baking soda, salt, ginger, cinnamon, and cloves. Stir into creamed mixture. Stir in raisins and mix will. Chill cookie mixture for 1 hour or longer.

Preheat oven to 375 degrees F.

Shape cookie dough into 1-inch balls and roll in granulated sugar. Place 2 inches apart on a greased cookie sheet. Bake for 10 minutes.

1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flaked coconut
1 cup chopped walnuts

In a large mixing bowl, cream the shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking powder, baking soda, and salt; gradually add to creamed mixture and mix well. Stir in coconut and walnuts.

Drop by rounded tablespoonfuls 3 inches apart onto greased baking sheets. Flatten slightly. Bake at 350 degrees F for 11-14 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Store in an airtight container.

Ingredients:
• 1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
• 1/4 cup butter or margarine, melted
• 4 ounces cream cheese, softened
• 1 large egg
• 1 cup powdered sugar
• 1 cup Jif® Creamy Peanut Butter
• 1/2 can Pillsbury® Chocolate Fudge Frosting

Directions:
HEAT oven to 350°F. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon until well blended (dough will be sticky). DROP dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie. MIX powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough. BAKE 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes. SPREAD thin layer of frosting over peanut butter portion of each cooled cookie.

High Altitude (above 3500 ft.): FLATTEN cookies slightly before baking. Bake at 350° F for 11 to 15 minutes.
Yield: 24 cookies