Nobby Buns

Nobby Buns

Ingredients:
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4 cups sifted flour
2 tsp cinnamon
1 1/2 cup sugar
3 eggs
1 cup butter

Directions:
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Cream butter 'till soft and add to sugar and eggs. (I assume they mean
add eggs and sugar to butter ??) Mix quickly with the flour. Drop
mixture from teaspoon in small, jagged heaps onto cookie sheet. (It
didn't say, but I'd grease it to make sure. Or line it w/ parchment
paper or aluminium foil) Bake at 375 to 400 degrees. (Until done, I
take it. Also, I assume you add the cinnamon to the butter after sugar
and eggs %< )
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From: erussell@wang.com (Edward A. Russell)
OATMEAL CHOCOLATE CHIP
======================
Ingredients + Instructions:
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Beat till fluffy:
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1 1/4 cups (= 2 1/2 sticks) margerine
3/4 cups packed brown sugar
1/2 cup sugar
Add to the above:
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1 egg
1 tsp Vanilla
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COLLECTION: Cookies Vol.1 (of 2)
Combine and add to the above:
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1 tsp baking soda
1 1/2 cup flour
Stir in:
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1 cup chocoalate chips (Nestles ARE the very best)
3 cups oatmeal
Drop by heaping teaspoonfuls onto ungreased pan. Bake at 375 for 10-11
minutes. Move cookies to rack to cool. Makes about 36 large cookies.
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From: the1edr@cabell.vcu.edu (Erica D. Rodgers)
Source: FAVORITE BRAND NAME COOKIE COLLECTION, published by Crescent
Books.
OATMEAL SCOTCH CHIPPERS
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1 1/2 cups BUTTER FLAVOR CRISCO, or other vegetable shortening
1 1/2 cups firmly packed brown sugar
1 cup granulated sugar
3 eggs
1 1/2 cups extra crunchy peanut butter
4 1/2 cups old fashioned oats (NOT instant or quick), uncooked
2 tsp baking soda
1 cup semi-sweet chocolate chips
1 cup butterscotch flavored chips
1 cup chopped walnuts
Instructions:
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(You can leave out the chips if you like)
1. Preheat oven to 350 degrees F. Combine Crisco, brown sugar, and
granulated sugar in large bowl. Beat at medium speed of electric mixer
until well blended. Beat in eggs. Add peanut butter. Beat until
blended.
2. Combine oats and baking soda. Stir into creamed mixture with spoon.
Stir in chips and nuts until well blended.
3. Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie
sheet.
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COLLECTION: Cookies Vol.1 (of 2)
4. Bake for 10 to 11 minutes or until lightly browned. Cool 2 minutes
on cookie sheet. Remove to cooling rack. Makes about 6 dozen cookies.
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From: connally@vms.cis.pitt.edu (Kate Connally)
ORIGINAL TOLL HOUSE COOKIES
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