Chocolate Chip Oatmeal Cookies

2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened to room temperature
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 - 2 tsp vanilla
2 cups rolled oats
1 cup semi-sweet chocolate chips (or 1 - 2 cups of chocolate chunks)

Sift together the flour, baking poeder, baking soda and salt. Set aside.

In a large bowl, cream together the butter, white sugar, and brown sugar until light and floffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto a cookie sheet.

Freeze cookies on sheet until completely frozen, then put them into a ziplock freezer bag.

To bake, preheat oven to 350d and bake for 8 - 10 minutes.

NOTE: If you are baking these immediately, the dough needs to be really cold when they go into the oven - chill for 2 - 3 hours prior to baking.

Macadamia Coconut Cookies

1 package dry sugar cooke mix, prepared to package directions
1 cup macadamia nuts
1 cup shredded coconut
1 cup white chocolate chips


To cookie mix (prepared as package indicates) add nuts, coconut and white chocolate chips. Shape into cookie-sized balls and place on a cookie sheet. Place in freezer until they are frozen. Place cookies into a ziplock bag and store in freezer until needed.

To cook, remove as many cookies as wanted and thaw. Bake at 375d until cooked through (do not overbake).

NOTE: If giving instructions to you husband, make sure he doesn't confuse these cookies with frozen bread rolls...

Chocolate-Mint Grasshopper Pie

1 1/2 cups cold milk
1 pkg (4-serving size) JELL-O Pistachio Flavor Instant Pudding
2 cups thawed Cool Whip, divided
6 Double Stuff Oreo Cool Mint Creme cookies, chopped
1 Oreo pie crust
1 square Baker's Semi-Sweet Chocolate

Pour milk into large bowl. Add dry pudding mix. Beat with whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the Cool Whip and the chopped cookies. Spoon into crust. Spread with remaining Cool Whip.

Melt chocolate and drizzle over top of pie.

Refrigerate 2 hours or freeze until firm. If frozen, remove pie from freezer about 10 minutes before serving; let stand at room temperature to soften slightly. Store leftovers in refrigerator or freezer.

Monster Cookies

6 eggs
2 1/2 cup brown sugar
2 cup white sugar
1 1/2 Tbsp vanilla
1/2 Tbsp light corn syrup
3 cups peanut butter
4 tsp baking soda
9 cups oatmeal
Chocolate chips
M&M's

Mix in order given. Roll into balls and flash freeze. Once frozen, place in ziploc bags and return to freezer.

To prepare, thaw as many cookies as desired. Bake at 350 degrees for 12 minutes.

Apple Crisp

8 peeled and chopped apples
1/2 cup flour
1 cup sugar
1/2 tsp pepper

Combine all of the above in a greased 9x13 pan.

Mix together the following until crumbly, and sprinkle over the top of the apple mixture:
1 1/2 cups oatmeal
1 1/3 cups brown sugar
1 cup flour
2 sticks butter
2 tsp cinnamon

Cover well and freeze. To cook, thaw and bake for 45 minutes at 350 degrees.