Surprise Crinkles

Taken from Taste of Home's "Best Loved Cookies" and Bars magazine

• 1 cup shortening
• 1/2 cup butter, softened
• 2 cups packed brown sugar
• 1 cup sugar
• 3 eggs
• 1-1/2 teaspoons vanilla extract
• 4-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 packages (13.3 ounces each) fun-size Milky Way candy bar

Directions:

In a large mixing bowl, cream the shortening, butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well.
Roll into 1-1/2-in. balls. Cut each candy bar into fourths; push one portion into the center of each ball, completely covering candy with dough. Place 2 in. apart on ungreased baking sheets.
Bake at 350° for 12-14 minutes or until golden brown and surface cracks. Remove to wire racks to cool. Yield: 9 dozen.

Chocolate Chip Oatmeal Cookies

Taken from Taste of Home's "Best Loved Cookies & Bars" magazine

• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 cups quick-cooking oats
• 1-1/2 cups all-purpose flour
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups (12 ounces) semisweet chocolate chips
• 1 cup chopped nuts

Directions:

In a large mixing bowl, cream butter and sugars. Beat in eggs and vanilla. Combine the oats, flour, pudding mix, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and nuts.
Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks. Yield: about 7 dozen.

White Chocolate Gingerbread Cookies

Taken from www.allrecipes.com: The original recipe calls for butterscotch chips but I used white chocolate chips instead.

• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 3/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup butter or margarine
• 1 1/2 cups packed brown sugar
• 1 large egg
• 1/3 cup light molasses
• 1 (11 ounce) package white chocolate chips
  

1. PREHEAT oven to 350 degrees F.
2. COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.
3. BEAT butter, sugar, egg and molasses in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in white chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.
4. BAKE for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.