The most famous Banfield family classic cookie recipe. We never used raisins.  And Mom, I never ate the chocolate bits out of the bag; that was my dad and my brother. I ate the marshmallow fluff and the Hersheys, but not the chocolate bits.

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
1 cup granulated sugar
1 cup light-brown sugar, firmly packed
2 eggs
1 teaspoon vanilla
3 cups raw, quick cooking oats
1 cup dark raisins (optional)
1 pkg (6 oz) semisweet-chocolate bits

Preheat oven to 375. Lightly grease cookie sheets
Sift flour, baking soda, and salt.
In large bowl, with electric mixer, beat shortening, both kinds of sugar, the eggs and vanilla until light and fluffy.
Add flour mixture and oats. Beat with wooden spoon until well blended. Stir in raisins and chocolate bits.
Place slightly rounded tablespoonfuls of dough on cookie sheets about 2 inches apart.
Bake 12 to 14 minutes, or until golden brown. Let stand 1 minute; remove cookies to wire rack and let cool completely. Makes a lot.


It wasn't Christmas at the Banfield house without these cookies, which we would cut into stars, trees, bells, Santas, reindeer etc. with cookie cutters, then decorate with butter-cream frosting and all sorts of sprinkles. I used to take drinking glasses and cut out circles to make "records." I also liked to torment my brother Scott by cutting out Scottie dogs, but the tails always fell off.

1 c. butter
1 1/2 c. sugar
1 egg
4 T. grated orange peel
2 T. dark corn syrup
3 c. flour
2 t. baking soda
2 t. cinnamon
1 t. ginger
1/2 t. cloves
1/2 t. salt

Cream together butter and sugar. Add egg, beat until light and fluffy. Add orange peel and corn syrup, mix well. Sift together dry ingredients, stir into creamed mixture. Chill dough thoroughly.

On lightly floured surface, roll to 1/4 inch thickness. Cut with cookie cutters, place 1 inch apart on ungreased cookie sheet. Bake in 375-degree over for 8 to 10 minutes; cool 1 minute before removing from pan.


Another Banfield family classic in the '70s. They look like something the dog dragged in, but they taste divine. Don't use crunchy peanut butter if you don't want them to taste too nutty.

2 C white sugar
½ C milk
1 stick butter
2 T cocoa
1 t vanilla
½ C peanut butter
3 C rolled oats

Boil sugar, milk, butter and cocoa for 2 minutes. Add vanilla, peanut butter and oats, drop on wax paper and let cool.


This recipe was a winner in a Pilsbury baking contest. The originator was from Ohio. (Not my mother, who typed this in.) I made a variant of this recipe, using butter instead of shortening once, and tried to melt the butter in the microwave with the wrapper still on the stick. Boom! This recipe is much better.

Bake at 375o for 10 minutes, then for 2 to 5 minutes. Makes about 3 dozen

Sift together 1 3/4 cups all purpose flour, 1 tsp soda and 1/2 teaspoon salt. Set aside.
Cream together 1/2 cup shortening and 1/2 cup peanut butter. Gradually add 1/2 cup sugar and 1/2 cup firmly packed brown sugar, creaming well. (I do this with the electric mixer.)Add 1 unbeaten egg and 1 tsp vanilla; beat well.

Blend in the dry indredients gradually; mix thoroughly. Shape the dough into balls using a rounded teaspoonful for each. Roll balls in sugar and place on greased cookie sheets.

Bake at 375 for 10 minutes. Remove from oven. Top each cookie with a solid milk chocolate candy kiss, pressing down firmly so cookie cracks around the edge. Return to oven; bake 2 to 5 minutes longer until golden brown.


This one is courtesy of my mom. Thanks, Mom! I wonder if they taste like Cherry Garcia ice cream?


Preheat oven to 375 F. Whisk together flour, baking powder, cinnamon, and salt in a small bowl. Beat together butter and sugars in a large bowl with an electric mexer until blended and add eggs, 1 at a time, beating well after each addition, and vanilla. Beat in flour mixture on low speed until blended well, then mix in chocoate chips and cherries with a wooden spoon. Put level tablespoons of dough 1 and 1/2 inches apart on greased baking sheets and bake in batches in middle of oven until golden around edges. 12 to 15 minutes. Cool on sheets 2 minutes before transferring to a rack to cool completely.


Like ginger-snaps, but chewier.

3/4 c. Crisco
1 c. brown sugar, firmly packed
1 egg
1/4 c. molasses
2 1/4 c. all-purpose flour
2 t. soda
1/4 t. salt
1/2 t. ground cloves
1 t. cinnamon
1 t. ginger
Granulated sugar

Mix Crisco, sugar, egg and molasses thoroughly. Blend all dry ingredients, add to mixture. CHILL. Roll dough in small balls (about 1 1/4 in.). Dip tops in sugar and place on lightly greased baking sheet. Sprinkle each sugared top with 2-3 drops water. Bake about 8-10 minutes in 375-degree oven, just until set but not hard.


This recipe is from "Winnie the Pooh's Cookie Book. I'm not sure why Winnie the Pooh would like oatmeal raisin cookies, though.

3/4 cup softened butter
1/2 cup sugar
1 cup light or dark brown sugar
1 t. vanilla extract
1 egg
1 3/4 cups flour
1/4 t. ground cloves
1/2 t. ground cinnamon
1 t. baking soda
2 cups rolled oats
1 cup raisins

Beat butter, sugar, and brown sugar together until fluffy. Add vanilla extract and egg, and mix well. In another bowl, sift flour, cloves, cinnamon, and baking soda together, then slowly add to butter mixture. Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 10 to 12 minutes at 375 F until edges are golden brown. Makes 4 dozen.


Another recipe from the Pooh book. I guess you could eat these when you feel like bouncing around.

1 1/4 cups flour
1/4 cup plus 1 tablespoon sugar
1/8 teaspoon salt
1/2 cup cold butter (1 stick), cut into small pieces
Chocolate drizzle

Lightly butter a 9-inch pie pan. Sift flour, sugar, and salt together. Using your fingers, work the butter into the flour mixture until crumbly. Gently knead the dough together. Press dough into prepared pan, evenly covering the bottom. Prick with a fork, and bake 30 to 35 minutes at 325 F. Shortbread should be lightly brown around edges. Cut into 8 wedges while still warm, and let cool in pan. Once cookies have cooled, remove from pan, and use chocolate drizzle to form Tigger's stripes. Makes 8 wedges.


I haven't made these; my mom sent me the recipe. It says, "These slender little cookies are based on an old Italian recipe called Crumari. The cornmean gives the cookies a distinctive crunch and flavor."

1 stick plus 6 T. unsalted butter, at room temperature
3/4 cup sugar
1 t. pure vanilla extract
1/2 t. salt
2 large eggs
1 3/4 cups triple-sifted all-purpose flour
2/3 cup finely ground cornmeal

Preheat over to 350 F. Line 2 cookie sheets with parchment paper. Using a pencil and ruler and leaving 1 inch between the sets, draw 3 lengthwise sets of 2 parallel lines 3 inches apart on the parchment. Invert the parchment onto the cookie sheets.

In a large bowl, beat the butter with the sugar, vanilla and salt. Add the eggs, 1 at a time and beating well after each addition. Add the flour and cornmeal and beat at low speed just until blended. Spoon one-third of the batter into a pastry bag fitted with a 1/3-inch round (#3) tip. Between the parallel lines, pipe pencil-thin lines of batter 1 inch apart to look like railroad tracks. Bake the cookies on the middle and lower racks of the oven for 17 minutes, or until golden around the edges and on the bottom; shift the sheets halfway through baking. Cool the cookies on the sheets for 5 minutes, then transfer them to a wire rack to cool completely. Let the cookie sheets cool slightly between batches.

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