11 oz. package butterscotch morsels
3 to 4 tablespoons peanut butter
6 cups corn flakes
  1. In large saucepan, melt buterscotch morsels
  2. Stir in peanut butter
  3. Remove from heat
  4. Stir in corn flakes
  5. Drop by spoonfuls onto waxed paper
  6. Cool or refrigerate until butterscotch re-hardens

Date Balls

1 cup sugar
1 egg, lightly beaten
1 package (7.5 oz.) chopped dates
1 stick butter or margarine

2 cups Rice Krispies
1 teaspoon vanilla

  1. In a large pot, heat sugar, egg, dates, and butter.
  2. Bring to a boil, stirring constantly over medium heat.
  3. Boil 10 minutes, continuing to stir.
  4. Remove from heat.
  5. Add Rice Krispies and vanilla, mixing well.
  6. Allow to cool until mixture can be handled.
  7. Roll into balls.
  8. Roll balls in coconut.
  9. Chill (best served cold).

No-Bake Cookies

1 stick margarine
½ cup milk
2 cups sugar
3 tablespoons cocoa

1 teaspoon vanilla
3 tablespoons peanut butter
3 cups oatmeal
  1. In a large saucepan, over medium heat, melt margarine, milk, sugar, and cocoa.
  2. Boil 1 minute, stirring constantly.
  3. Remove from heat.
  4. Stir in vanilla, peanut butter, and oatmeal.
  5. Drop by spoonfuls onto waxed paper.
  6. Cool.
  7. Refrigerate (best served cold)

Rice Krispie Treats

1 cup sugar
1 cup corn syrup
1 cup peanut butter
6 cups Rice Krispies

6 oz. chocolate chips
6 oz. butterscotch chips
  1. Cook sugar and corn syrup in 3 quart pan.
  2. Remove from heat as soon as mixture boils.
  3. Add peanut butter.
  4. Mix in Rice Krispies.
  5. Press into buttered 9x13 pan.
  6. Melt chocolate chips and butterscotch chips.
  7. Spread over cookies.


9 cups brown sugar (base: 6 cups; top: 3 cups)
12 cups oats (base: 8 cups; top: 4 cups)
9 cups flour (base: 6 cups; top: 3 cups)
5 tsp. baking soda (base: 4 tsp.; top: 1 tsp.)
3¾ sticks melted butter (base: 2¾ sticks [5½ cups]; top: 1 stick [2 cups])
1 can caramel (yeah, I know; size of can unspecified)
6 cups chocolate chips
  1. MIX BASE AND TOP ingredients (separately)
  2. SPREAD BASE evenly in baking pan
  3. BAKE BASE at 325° for 7 minutes
  4. COVER BASE layer with caramel and chocolate chips
  5. SPREAD TOP mixture atop the middle layer
  6. BAKE at 325° for 14 minutes

Chocolate Chip Cookies

2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks,½ pound) butter, softened
¾ cup granulated [white] sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts (optional)
  1. COMBINE flour, baking soda and salt in small bowl.
  2. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl.
  3. Add eggs one at a time, beating well after each addition.
  4. Gradually beat in flour mixture.
  5. Stir in morsels and nuts.
  6. Drop by rounded tablespoon onto ungreased baking sheets.
  7. BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown.
  8. Let stand for 2 minutes.
  9. Remove to wire racks to cool completely.
  1. PREPARE dough as above.
  2. Spread into greased 15"x10" jelly-roll pan.
  3. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown.
  4. Cool in pan on wire rack.
FOR HIGH ALTITUDE BAKING (above 5,200 feet)
  1. INCREASE flour to 2½ cups.
  2. add 2 teaspoonfuls water with flour.
  3. Reduce both granulated sugar and brown sugar to 2/3 cup each.
  4. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.


  1. Use real butter, not margarine.
  2. Triple the amount of vanilla extract
  3. Use real vanilla -- do not use vanillin
  4. Add 1 or 2 tablespoons of milk when mixing the dough, but make sure if you do this that the dough is very cold and the cookie sheet is also cooler than room temperature when dropping cookies. Otherwise, the cookies will burn on the edges.
  5. If you want, leave out up to 2 tablespoons of the sugar.
  6. Add 10 ounces of Reese's peanut butter chips with the chocolate chips.
  7. Or butterscotch chips.
  8. Oatmeal can be used instead of nuts, but be sure to add more liquid.
  9. Honey can be substituted for brown sugar, adding shelf life, but make sure it is a light honey, like clover.
  10. Maple syrup can also be substituted for part of the brown sugar.
  11. Use Toll House Chocolate Mint Chips for half the chips.
  12. Reduce chips and press M&M's onto the cookies when they come out of the oven (do not mix with the batter).
  13. Don't skimp on the salt.
  14. Increase baking powder by ½ teaspoon for a higher, softer cookie.
  15. Use a cookie sheet without sides. The insulated kind work best.
  16. Add a tablespoon or two of powdered fructose to make cookies soft throughout.