Laura Bush's Oatmeal-Chocolate Chunk Cookies1 1/2 cups (3 sticks) butter, at room temperature
1 cup sugar
1 1/2 cups light-brown sugar
1 tablespoon vanilla
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
3 cups quick oats (not old-fashioned)
2 cups chopped walnuts
1 1/2 packages (8 ounces each) chocolate chunks (3 cups)
2 cups coarsely chopped dried sour cherries
Heat oven to 350 F.
With electric mixer, cream butter and both sugars.
Beat in eggs one at a time, then beat in vanilla.
Add flour, baking powder, salt, cinnamon, and oats; slowly beat until blended.
Stir in walnuts, chocolate, and cherries.
Drop by tablespoonfuls onto cookie sheet covered with parchment paper. Bake at 350 F for 12 to 15 minutes, until golden brown.
Makes about 8 dozen cookies.
Teresa Heinz Kerry's Pumpkin Spice Cookies1 cup (2 sticks) butter, at room temperature
1 cup sugar
1 cup canned pumpkin puree (from 15-ounce can; do not use pumpkin pie filling)
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1 cup chopped walnuts
1 cup raisins
Heat oven to 375 F.
With electric mixer, cream butter and sugar.
Beat in egg, pumpkin, and vanilla.
Sift together flour, baking powder, salt, cinnamon, and allspice.
Stir into pumpkin mixture.
Stir in chopped walnuts and raisins.
Drop by tablespoonfuls onto a well-greased cookie sheet and bake at 375 F for 12 to 15 minutes, until golden on edges.
Makes about 5 dozen cookies.
Source: Family Circle magazine