BREAKFAST COOKIES
Submitted by: JunieBug's Kuntry Kitchen

In a large bowl mix together:
1 C raisins
1 C coconut
1 C Wheaties - crushed
1 C quick Oatmeal
2 C sifted flour
1/2 t baking powder
1/2 t soda
1/2 t salt

Set bowl aside. In another bowl mix together:
3/4 C margarine
3/4 C sugar
3/4 C brown sugar
2 eggs
1 t vanilla
1/2 C walnuts

Combine both mixtures. Drop by spoonfulls onto GREASED cookie sheet and flatten with fork. Bake 350 oven for 10-12 minutes.

PEANUT BUTTER COOKIES
Submitted by: Wendy

This is the recipe I use every Christmas for peanut butter cookies. It's the best recipe I have found so far. I don't like cooking, but I DO like cookies!

1 cup peanut butter
1cup sugar
1 egg
1 tsp baking soda

350 degree for 8 minutes

I always double it. These are the best tasting Peanut butter cookies I have tried. I love PB cookies.

WORLD'S BEST COOKIE
Submitted by: Granny
Difficulty: Easy
Yield: 150 cookies

1 stick butter
1 stick margarine
1 cup granulated sugar
1 cup light brown sugar
2 teaspoons vanilla
3/4 cup Crisco oil
1 egg
3 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup finely chopped nuts
1 cup Old-fashioned Quaker Oats
1 cup shredded coconut
1 cup Rice Krispies

Preheat oven to 325 degrees F. In mixing bowl, cream butter and margarine. Add sugars, vanilla, and oil. Beat until smooth. Add egg and beat again until smooth. Add flour, salt, baking soda, and cream of tartar. Add nuts, oats, coconut and Rice Krispies. Fold in until well blended. Cover bowl with waxed paper and refrigerate for an hour. Dough will be stiff enough to handle. Spray cookie sheets lightly. Pinch off small piece about the size of a marble. Flatten with your fingers. (Regular size cookie sheet will hold 24) Bake for 8 to 10 minutes. After taking them out of the oven, leave on the cookie sheets for a few minutes. Cool on racks.

FRUIT AND NUT COOKIE
Submitted by: Carol

1 1/2 cups seedless raisins
1/4 cup bourbon
3/4 cup flour
3/4 tsp. baking soda
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
2 tbsp. soft butter
1/4 cup light brown sugar
1 egg
2 cups pecans halves
1/4 pound finely cut candies citron
1/2 pound candied cherries

Pour bourbon over raisins and let set for an hour. Sift flour, baking soda and spices together. Cream butter and sugar well.

Add egg and sifted dry ingredients. Add raisens, pecans, citron and cherries. Mix well. Drop by tsp. fulls on greased baking sheet. Bake 325 for 15 minutes.

YIELD: About 40 cookies

OATMEAL COOKIES FROM CAKE MIX
Submitted by: Cherie

1 Duncan Hines two-layer Spice Cake mix
2 1/2 cups quick oats
1/4 cup dark brown sugar
2 eggs
3/4 cup vegetable oil
1/2 cup milk
1 C soft raisins
1 C chopped walnuts or pecans

Stir cake mix, oats and brown sugar together in large mixing bowl. Make well in center of dry mix and beat in eggs, oil and milk until all is combined. Fold in raisins and nuts. Use two spoons to make walnut-size balls. Place 2" apart on parchment-paper lined cookie sheets and bake 10 minutes in preheated 350F oven.

TIPS:
1. May make ahead by freezing dough balls on waxed paper lined cookie sheet before bagging and storing in freezer. Thaw before baking.
2. To plump hard dry raisins, simmer a few minutes in water. Drain before using.

VARIATIONS:
3. Try craisins or chocolate covered raisins instead of plain raisins.
4. Try butterscotch, peanut butter, cinnamon, chocolate or white chocolate chips instead of raisins.