3 eggs 1-1/2 cup brown sugar 1 cup white sugar 3/4 teaspoon vanilla 1 teaspoon corn syrup 2 teaspoons baking soda 1 stick margarine, softened 1-1/2 cup peanut butter 4-1/2 cups oatmeal 2/3 cup chocolate chips 2/3 cup candy coated chocolate pieces

Mix in order. Drop by teaspoonsful onto ungreased cookie sheet. Flatten slightly. Bake at 350°F for 10 minutes.

Recipe from Gooseberry Patch Old Fashioned Country Cookies Cookbook.

2/3 cup butter or margarine, melted 1 lb. brown sugar 3 eggs 1 teaspoon vanilla 2-3/4 cup sifted flour 2-1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup coarsely chopped nuts (optional) 12 oz. semi-sweet chocolate chips

In a large bowl or pan (after melting), combine margarine and brown sugar. Add eggs one at a time, beating well after each. Add vanilla. Sift together dry ingredients and add to sugar mixture. Add nuts and chocolate chips. Pour into greased, shallow roasting pan. Bake at 350°F for 22-25 minutes (don't overbake).

RC NOTE: I used a 9x13 pan and had leave these bar cookies in the oven for 30-35 minutes. I'd suggest trying to use a 10x15 pan if you have one for this recipe.

Recipe from Gooseberry Patch Old Fashioned Country Cookies Cookbook.

2 cups all-purpose flour 1/2 teaspoon table salt 1/2 teaspoon ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1 tablespoon pure vanilla extract 3 tablespoons milk 2 large eggs 1/2 pound (2 sticks) unsalted butter, room temperature 1 cup packed light brown sugar 1/2 cup granulated sugar 3 cups old-fashioned oats 1 cup dried cranberries

In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In a small bowl, whisk together the vanilla, milk, and eggs. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy. Reduce speed to low, gradually add milk mixture, and beat well. Add the flour mixture, and beat until just combined.

Remove bowl from the electric mixer, and stir in the oats and cranberries. Place dough in the refrigerator until firm, at least 2 hours and overnight. Preheat oven to 350°F. Line several baking sheets with parchment paper, and set aside. Shape 2 tablespoons of dough into a ball; place on one of the prepared sheets. Repeat with the remaining dough, placing 3 inches apart. Press with the bottom of a glass to flatten dough into 2-inch-diameter rounds.

Bake until golden but still soft in center, 16-18 minutes, rotating halfway through. Remove from oven; transfer with parchment to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.

Makes about 3 dozen.

Recipe from Martha Stewart special issue "Holiday Cookies" 2001.

4 tablespoons butter 1/2 cup brown sugar 1/2 cup white sugar 1 egg 1 cup flour 1 teaspoon baking soda 1/2 cup peanut butter

Cream together butter and sugars. Add egg and mix lightly. Combine flour and baking soda. Add to creamed mixture and mix well. Add peanut butter and mix well. Roll into small balls. Arrange on creased cooking sheet and press down [with fork dipped in cold water]. Bake at 350°F for 10-12 minutes or until brown.

Recipe from Favorite Recipes from Quilters.

1-1/2 cups all purpose flour 1 teaspoon gound cinnamon 1/2 teasspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 cup unsalted butter, room temp. 1 cup dark brown sugar 2 large eggs 1 teaspoon pure vanilla extract 2 cups old fashioned rolled oats 2 cups dried sour cherries.

Preheat oven to 350°F. Line baking sheets with parchment paper; set aside. In a medium bowl, whisk the flour, cinnamon, salt, baking soda and powder; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, 1-2 minutes. Add the eggs and vanilla, and beat to incorporate. Add flour mixture to butter mixture, beating on low speed to combine. Stir in oats and dried cherries.

Using a 2 ounce scoup, drop the dough onto prepared baking sheets, leaving 6 inches between cookies. Bake until edges are just turing brown, about 20 minutes. Cool 2 minutes on baking sheet, then remove to wire racks to cool completely.

Recipe from MarthaStewart.com.