Soft Oatmeal Chocolate Chip Cookies

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 3 cups quick cooking oats
• 1 1/2 cups chocolate chips

1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and chocolate chips. Cover, and chill dough for at least one hour.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

M & M Sugar Cookies

1 cup butter or margarine
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 12-ounce package M&M'S® Brand Semi-Sweet Chocolate Mini Baking Bits
Granulated sugar as needed

Preheat oven to 350°F. Cream together butter and sugar until light and fluffy; add egg and vanilla. Combine flour and baking soda; add to creamed mixture just until blended. Stir in M&M'S® Brand Semi-Sweet Chocolate Mini Baking Bits. Shape dough into 1-inch balls. Place on greased cookie sheets about 2 inches apart. With bottom of glass dipped in sugar, flatten dough very slightly so as not to crush M&M'S® Brand Semi-Sweet Chocolate Mini Baking Bits. Bake 10 to 12 minutes or until edges are light golden; let cool 1 minute before transferring to wire rack to cool completely. Store in tightly covered container.

Giant Chocolate Chip Cookie

• 1 cup butter, softened
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

1. In large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well.
2. Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts.
3. Spread in greased 14 inch round pizza pan. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Cool cookie in pan on a cooling rack. Decorate as desired.

Oatmeal KISSES Cookies

Ingredients:

• 1 bag (13 oz.) HERSHEY'S KISSES Brand Milk Chocolates
• 1/2 cup (1 stick) butter or margarine, softened
• 1/2 cup shortening
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2-1/4 cups quick-cooking rolled oats
• 1 cup chopped nuts

Directions:
1. Heat oven to 375°F. Remove wrappers from chocolate pieces.

2. Beat beat butter, shortening, granulated sugar and brown sugar in large bowl until fluffy. Add eggs; beat well. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Stir in rolled oats and nuts. Shape rounded teaspoons of dough into 1-inch balls. Place on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until light brown. Remove from oven; immediately place chocolate piece in center of each cookie, pressing down lightly. Carefully remove cookies from cookie sheet to wire rack. Cool completely. About 6 dozen cookies.

Peanut Butter Blossoms

Ingredients:

• 48 HERSHEY'S KISSES Brand Milk Chocolates
• 1/2 cup shortening
• 3/4 cup REESE'S Creamy Peanut Butter
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Granulated sugar

Directions:
1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.