This are super easy to make and you can change them up many different ways. When I made them this time I sprinkled Mint chocolate chips on top before I baked them. (See the picture) They were really yummy! You could leave them plain, sprinkle any kind of chip or nut (or whatever else) you like with chocolate on top.
Combine: 1-1/3 c. flour 2 c. sugar 3/4 cocoa 1/2 tsp. salt 1/2 c. chopped nuts (optional)
Combine: 2/3 c. oil 4 eggs 2 tsp. vanilla
Combine the wet and dry ingredients. Spread in greased 9X13 pan (cake pan). Bake 350 degrees for 20-25 minutes.
These are some of my favorite cookies in the world! My Mom loved them when she was a little girl too. They have a cake like texture so they are nice and soft! They freeze well, so you can make a big batch and pull them out as you need them.
Cream together: 1 c. peanut butter 1 c. shortening 2-2/3 c. sugar 4 eggs 3 tsp. vanilla
Add alternately: 2/3 c. milk 4 c. flour 2/3 c. cocoa 4 tsp. baking powder
Drop by teaspoonfuls on ungreased cookie sheets. Press crisscrosses with fork dipped in water. Bake 375 degrees for 8 minutes. Makes 8 dozen.
I made these last Sunday afternoon. They are so easy and magic! Not to mention how absolutely delicious they taste! The recipe originally came off an Eagle Brand Sweetened Condensed milk can. Thats why the recipe calls for that kind of sweetened condensed milk, any brand would work though.
1/2 c. butter 1-1/2 c. graham cracker crumbs 14 ounce can Eagle Brand sweetened condensed milk 1 c. (6 ounces) semi-sweet chocolate chips 3-1/2 ounce can (1-1/3 c.) flaked coconut 1 c. chopped nuts
Preheat oven to 350 degrees (325 degrees for glass dish). In 13X9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine; pour Eagle Brand evenly over crumbs. Top with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Chill thoroughly if desired. Cut into bars. Store loosely covered at room temperature.