These recipes have been collected by family and friends for many years.  I can remember my Grandmother "Mawmaw" formally known as Etta Rogers making many of the recipes listed.  Some are so old they don't have specific instructions.  I've found listings such as moderate oven, no mixing instructions, etc.  Feel free to send me an email if you have any questions and/or comments.  If I can't answer your question, I'll do my best to find someone in the family who can. 
 
 

 
 
  1. Cake Mix Cookies
  2. Cathedral Window Cookies
  3. Chewy Brownie Cookie
  4. Chocolate Oatmeal Cookies (Also known as No Bake Cookies)
  5. Chocolate Thumbprint Cookies
  6. Cookies
  7. Frosted Pineapple Cookies
  8. Hello Dolly Cookies
  9. Holiday Cookies
  10. Mincemeat Oatmeal Cookies
  11. Oatmeal Chocolate Chip Cookies
  12. Peanut Butter Chocolate Chip Cookies
  13. Snicker-doodles
  14. Super Sugar Cookies

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Cake Mix Cookies

1 Box Cake Mix (any kind)
1\3 C. Oil
2 Eggs
2 Tbsp. Water Mix all ingredients together. Drop by spoonfuls onto ungreased cookie sheet. Cook in 350 degree oven for 10-12 minutes.

Note: You can put a variety of extras into these cookies such as nuts, chocolate chips, M&M candies, etc. I make up ahead of time and put in a freezer 1 quart zip lock bag, flatten, and freeze. You can cut into squares while frozen and bake.

Deanna Rogers Callicoat
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Cathedral Window Cookies

1 (12oz.) Pkg. Semi-sweet 
Chocolate Chips
¼ C. Margarine (Blue Bonnet)
2 Eggs (slightly beaten)
1 (10 ½oz.) Pkg. Colored Mini-marshmallows
1 C. Pecans (chopped)
Confectioners Powdered Sugar
Wax Paper
Melt chocolate chips and margarine on low setting being careful not to burn.  Let cool completely.  Add eggs.  Mixing thoroughly.  In separate bowl, mix mini-marshmallows and pecan.  Add to chocolate mixture.  Mix well.  Sprinkle powdered sugar on wax paper.  Drop mixture by spoonfuls into long log-like rolls using enough powdered sugar for easy handling.  Wrap rolls in waxed paper using enough powdered sugar on out side of rolls to help keep from sticking to wax paper.  Refrigerate over night or several hours.  Slice into ½” slices and serve.  Yield 50 cookies.
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The Chewy Brownie Cookie

2/3 C. Crisco Shortening
1 ½ C. Firmly Packed Light Brown Sugar
1 Tbsp. Water
1 teas. Vanilla
1 ½ C. Flour
½ teas. Salt
2 Eggs
1/3 C. Cocoa
¼ teas. Baking Soda
2 C. Chocolate Chips Heat oven to 375. Combine Crisco, brown sugar, water, and vanilla in large mixing bowl. Beat at medium speed of mixer until well blended. Beat eggs into creamed mixture. Combine flour, cocoa, baking soda, and salt. Mix into creamed mixture at low speed until just blended. Stir in chocolate chips. Drop rounded measuring tablespoon 2" apart on ungreased baking sheet. Bake at 375 for 7 to 9 minutes or until cookies are set. Cookies will appear soft and moist. Do not over bake. Cool on baking sheet for 2 minutes. Place sheets of foil on countertop. Remove cookies to foil to cool completely. Yield about 3 dozen cookies.
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Chocolate Oatmeal Cookies
(Also known as No Bake Cookies)

2 C. Sugar
¼ C. Unsweetened Cocoa Powder
½ teas. Salt
1 teas. Vanilla
½ C. Milk
1 Stick Butter or Margarine (8 Tbsp.)
2 ½ C. 3 Minute Oatmeal
½ C. Peanut Butter (Optional)
½ C. Pecans (Optional)
½ C. Coconut (Optional) In large skillet (iron preferably) mix sugar, cocoa and salt. Then add milk, vanilla, and butter. Bring to full boil. Boil for 2 minutes. Stir in 2 ½ Cups Uncooked 3 Minute Oatmeal. (If using peanut butter, stir in after 2-minute boil but before oatmeal.) Stir in pecans and/or coconut (optional). Spoon onto wax paper and let cool.

Note: I always measure my milk just slightly below ½ Cup (maybe 1/16 to 1/8 inch below). I’ve found that if you do not use this method, the cookies are sometimes sticky.

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Chocolate Thumbprint Cookies

½ C. Butter or Margarine
2/3 C. Sugar
1 Egg Yolk
2 Tbsp. Milk
1 teas. Vanilla
1 C. Flour
1/3 C. Hershey’s Cocoa
¼ teas. Salt
Vanilla Filling (Below)
Granulated Sugar
½ C. Pecan or Walnut Halves Cream butter, sugar, egg yolk, milk, and vanilla in small mixer bowl. Combine flour, cocoa, and salt. Blend into creamed mixture. Chill dough about 1 hour or until firm enough to handle. Prepare Vanilla Filling. Roll dough into 1 inch balls. Roll in sugar. Place on lightly greased cookie sheet. Press thumb gently into center of each cookie. Bake at 350 for 10 to 12 minutes. As soon as cookies are removed from oven, spoon about ½ teaspoon filling into thumbprint. Place walnut or pecan half in center. 

Vanilla Filling

½ C. Confectioners Sugar
1 Tbsp. Butter
2 teas. Milk
¼ teas. Vanilla Thoroughly combine all ingredients.
Brenda Rogers
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Cookies

6 C. Flour
1 ½ C. Brown Sugar
1 ½ C. White Sugar
1 lb. Melted Margarine
2 C. Nuts
1 teas. Soda
3 Eggs
2 teas. Cinnamon
Juice of 1 Lemon Mix well. Roll into wax paper. Let freeze and slice and bake.
Lina Mae Maddox
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Frosted Pineapple Cookies

1 Can (8 oz.) Crushed Pineapple
½ C. Shortening
1 C. Packed Brown Sugar
1 Egg
1 teas. Vanilla
2 C. Flour
1 ½ teas. Baking Powder
¼ teas. Soda
¼ teas Salt
1 ½ C. Confectioners Sugar Drain pineapple, reserving 3 Tablespoons of the juice. Set pineapple aside; set juice aside for frosting. In a mixing bowl, cream shortening and sugar. Add egg; mix well. Combine flour, baking powder, soda, and salt. Stir into the creamed mixture. Drop by teaspoonfuls 2" apart onto greased baking sheets. Bake at 325 for 17 to 20 minutes or until golden. Immediately remove from baking sheets to cool on wire racks. 

Frosting

In a small bowl, combine confectioners sugar with enough of the reserved pineapple juice to achieve a smooth spreading consistency. Frost cooled cookies. Yield 3 dozen.

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Hello Dolly Cookies

1 Stick Butter or Margarine
1 C. Crushed Graham Crackers
1 C. Angel Flake Coconut
1 C. Chocolate or Caramel Chips
1 C. Nuts
1 Can Eagle Brand Milk Melt butter in 10" x 12" pan. Sprinkle crushed graham crackers, coconut, chips and nuts over butter. Pour milk over ingredients. Bake at 350° for 30 minutes. Cool and but in squares.
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Holiday Cookies

4 C. Flour
1 teas. Baking Powder
1 ½ C. Margarine
1 C. Sugar
1 Egg
1 teas. Vanilla
1 3 oz. Pkg. Fruit Flavored Gallatin
Additional Fruit Flavored Gallatin Preheat oven to 375. Sift flour with baking powder, set aside. Cream margarine, gradually adding sugar and gallatin. Add egg and vanilla, beating well. Gradually add flour mixture, mixing after each addition until smooth. Force through cookies press onto ungreased cookie sheet. Sprinkle with additional galatin. Bake 10 to 12 minutes.

Optional: Instead of using a cookies press, you may roll 1 teas. of dough into a ball. Place on cookies sheet and slightly flatten.

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Mincemeat Oatmeal Cookies

½ C. Shortening
1 ¼ C. Flour
¾ teas. Soda
1/2 teas. Salt
1 C. Brown Sugar
1 Egg
1 ½ C. Mincemeat
1 ½ C. Oatmeal Sift flour, soda, salt. Cream shortening. Add sugar, beating until fluffy. Beat in egg. Stir in mincemeat. Add flour mixture. Stir in oats. Drop by teaspoons, 2" apart. Bake at 350° for 15 minutes. Makes 48 cookies.
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Oatmeal Chocolate Chip Cookies

2 C. Butter
2 C. Brown Sugar
1 c. Granulated Sugar
4 Eggs
½ C. Milk
2 teas. Vanilla
2 ½ C. Flour
2 teas. Baking Powder
1 teas. Baking Soda
1 teas. Salt
6 C. Dry Oats
1 (12 oz.) Chocolate Chips
2 C. Nuts In large bowl, cream sugar and butter. Add eggs, milk, and vanilla then dry ingredients, oats, pecans, and chocolate chips. Bake on greased pan at 350 for 12 minutes. Makes a big bunch of cookies.
Mary Greenhaw
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Peanut Butter Chocolate Chip Cookies

1 C. Peanut Butter
1 C. Sugar
1 Egg (Beaten Slightly)
½ C. Minature Semisweet Chocolate Chips In a mixing bowl, combine peanut butter, sugar, and egg (batter will be stiff). Stir in the chocolate chips. Scoop level tablespoons and roll into balls. Place on ungreased cookie sheets and flatten with a fork. Bake at 350 for 15 to 18 minutes or until browned. Yield 2 dozen.
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Snicker-doodles

1 C. Margarine
2 Eggs
2 teas. Cream of Tarter
1/4 teas. Salt
1 ½ C. Sugar
2 ¾ C. Flour
1 teas. Soda
1 teas. Cinnamon & 2 Tbsp. Sugar (for Rolling Dough in before cooking) Cream margarine and sugar; add eggs and beat. Sift in all dry ingredients. When dough is ready, pinch off and roll in small balls in your hand and then roll in a mixture of 1 teas. Cinnamon and 2 Tbsp. Sugar. Place on cookie sheet. Bake 8 to 10 minutes at 375°.
Terri Rath
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Super Sugar Cookies

1 C. Margarine
1 C. Vegetable Oil
1 c. Granulated Sugar
1 C. Powdered Sugar
1 teas. Vanilla
2 Eggs
1 teas. Baking Soda
4 C. Flour
1 teas. Cream of Tartar
1 teas. Salt
Granulated sugar for final step In a large bowl, combine margarine, vegetable oil, and granulated sugar. Beat until creamy. Add powdered sugar, vanilla, and eggs. Mix well. In a small bowl, sift together baking soda, flour, cream of tartar, and salt. Add to other ingredients and mix well. Cover dough and refrigerate at least 2 hours. Roll dough into 1" balls and roll in granulated sugar. Flatten on lightly greased cookie sheet. (I use bottom of a glass which I've dipped into the sugar.) Bake at 350 until edges are light brown (about 12 minutes). Let cool slightly before removing from cookie sheet. 
Mary Greenhaw
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