GRANOLA CHOCOLATE CHIP COOKIES Molly Cloarec

1c. butter or margarine 1 tsp. baking soda
11/2 c. brown sugar 1 c. oatmeal, uncooked
2 eggs, beaten well 2c. granola

11/2 tsp. vanilla 1/2 c. aa walnuts
1-6 oz. pkg. chocolate chips (optional)

11/2 c. flour (white, whole
wheat or a combination)

Cream butter until smooth. Add-sugar and blend. Add re-
maining ingredients and mix well. Drop mixture onto a greased
cookie sheet and bake at 350 degrees until lightly browned on
bottom 10-12 minutes.

INCREDIBLE HULKS Julie Roberts
11/4 c. graham wafer crumbs 1/2 c. margarine
1c. icing sugar 1/2 ¢. chopped nuts
3/4 c. peanut butter 11/2 c. flaked coconut
Mix all seca together in a bowl. Roll into small
balls. Chill and serve. Makes approximately 50.
UNCLE WIGGLEY'S COOKIES Dolleen Christie
2c. sugar 1/2 c. peanut butter
1/2 c. milk 3c. raw oatmeal
1/4 lb. margarine 1 tsp. vanilla
1/4 c. cocoa 1/4 c. coconut (optional)

Put sugar, milk, cocoa and margarine in a saucepan over
medium heat. After margarine melts, boil for one minute.
Remove from heat and stir in peanut butter until melted. Then
blend in raw oatmeal and vanilla. Drop by spoonfuls on waxed
paper and cool. If desired coconut may be added with oatmeal.

ALMOND COOKIES

1c. butter 1/2 tsp. salt

11/2 c. sugar 1/2 c. powdered almonds
7 egg yolks 1/2 tsp. almond flavoring
1/2 tsp. vanilla (if desired)

2c. flour

2 tsp. baking powder

Cream butter, add sugar gradually, followed by well beaten
egg, milk end vanilla. Mix and sift flour, baking powder, salt
and almonds; add to first mixture. Mix well. Chill, then roll
1/8 inch thick and cut with cookie cutter. Bake on greased
baking sheet in moderate oven 375 degrees for 8-10 minutes.

-20- Cranbrook, B.C,

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