INGREDIENTS:

1 3/4 c. flour
1/2 tsp. baking powder
3/4 c. butter
1 pkg. sugar free Jello (any flavor)
1 egg
1 tsp. vanilla

DIRECTIONS:

Cream butter and Jello, mix in eggs and vanilla. Add flour and baking powder. Roll out dough 1/2 inch thick and cut in shapes. Bake at 350 degrees for 8 minutes.

INGREDIENTS:

2 c. butter
2 c. sugar
2 c. brown sugar
4 eggs
2 tsp. vanilla
4 c. all-purpose flour
5 c. oatmeal, finely powdered
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
24 oz. bag chocolate chips
8 oz. plain Hershey bar, finely grated
3 c. chopped nuts (any kind)

DIRECTIONS:

Cream together butter, sugar, and brown sugar. Add eggs and vanilla. Mix together flour, oatmeal (put small amounts in blender after measuring until it turns to powder), salt, baking powder, and baking soda. Mix together all ingredients and add chocolate chips, Hershey bar (finely grated), and chopped nuts. Place golf ball sized cookies 2 inches apart on ungreased cookie sheet. Bake at 375 degrees for 6 to 8 minutes. Makes 112 cookies.

INGREDIENTS:

2 c. oatmeal
1 c. flour
1 c. sugar
1 tbsp. syrup
6 oz. butter
1 tsp. baking soda

DIRECTIONS:

Melt butter and syrup in pan over low heat. When melted, mix in baking soda. While butter is melting, mix oatmeal, sugar and flour in bowl. When butter mixture is cooled a bit, add to oatmeal mixture and mix well.

Pour into jelly roll type of pan and pat down with fingers, making sure all of mixture is patted down really well. Bake in 350 degree oven for 15 minutes.

Cut into squares as soon as taken out of oven. When cool, re-cut the squares and the cookies are ready to eat. This cookie is crumbly, but the crumbs are also good to eat as topping on fruit desserts.