Cookies, cookies, cookies!

I love 'em. I really do. You can keep your cheesecakes and your seven-layers. Give me a hot cup of tea and a plate of cookies and I'm a happy camper. (Throw in a good book and a roaring fire, and I'm in heaven!)

Anyway, here are some of my favorites:

CHRISTMAS SPANGLES

1 C butter
1/2 VC sugar
1/2 C brown sugar
1 egg
1 t vanilla
2 C flour
1 t baking soda
1/2 t salt
1 1/2 C oatmeal
2/3 cup chopped nuts
1/4 c chopped red maraschino cherries
1/4 c chopped green maraschino cherries

Beat butter and both sugars until light and fluffy. Beat in egg and vanilla. Add flour, baking soda, and salt; beat well. Stir in oats, nuts, and cherries. Shape down to form one inch balls. Place on ungreased cookie sheet. Flatten with tines of fork to form crisscros pattern. (Think of the pattern traditionally found on peanut butter cookies.) Bake in a 350 degree oven for 12-15 ninutes until golden brown.

WHEATIES COCONUT COOKIES

1 C butter
1 C brown sugar
1 C white sugar
2 eggs
2 C moist coconut
2 C flour
1 t baking soda
1/2 t baking powder
1/2 t salt
2 C Wheaties
1 t vanilla

Cream butter and gradually beat in sugar and eggs. Mix coconut and flfour, baking soda, baking powder, and salt. Add Wheaties and vanilla. Drop by teaspoon (Who are we kidding? You know you'll use a tablespoon!) onto greased cookie sheet (parchment paper is much better) and bake in a 350 degree oven for 10 to 12 minutes.

GRANDMA EL'S SOUR CREAM MOLASSES COOKIES

3 1/2 to 4 C flour
1 t salt
1 t baking soda
1 t ground ginger
2 t ground cinnamon
1/2 t ground cloves
1/2 t ground nutmeg
3/4 C butter
3/4 firmly packed brown sugar
1 egg
3/4 C molasses
3/4 C sour cream
1 C raisins

Sift together first 7 ingredients and set aside. Cream butter and sugar together until light and fluffy. Beat in egg. Add molasses and sour cream; beat well. Mix in dry ingredients. Mix in raisins. Drop by the tablespoon onto a greased cookie sheet (think parchment!) then bake in a 375 degree oven for 15 minutes or thereabouts.