Recorded Books Inc. - Totally Cookies Cookbook

Beat in eggs, one at a time, and then beat in vanilla. In another bowl, stir together flour, baking powder, and salt. Add to creamed mixture and slowly beat until flour just disappears. Stir in chips and nuts, if desired. Drop by generous tablespoonfuls, about 2 inches apart, on prepared sheets and bake 10 to 15 minutes, just until edges are golden. Cool on sheet 1 minute, then transfer to racks to cool.

The dough can be chilled for about hour and then shaped into a log, wrapped in plastic, and stored in refrigerator. Just cut into -inch slices and bake as above. M AKES ABOUT 40

Beat in egg and vanilla. In another bowl, combine flour, baking soda, salt, and cinnamon. Add to butter mixture and stir just to combine. Stir in white chocolate and pecans. Drop by generous tablespoonfuls on prepared sheet and bake 18 to 20 minutes, until edges brown and tops set. Transfer to racks to cool.

M AKES 26

Beat in peanut butter, eggs, one at a time, and vanilla. In another bowl, combine flour, baking soda, and salt. Add to creamed mixture and slowly beat just until flour disappears. Stir in chips. Drop by tablespoonfuls on prepared sheet, leaving 2 inches between each. Lightly flatten twice with prongs of fork to make criss-cross pattern.

Bake 15 to 18 minutes, until edges are just golden and centers barely set. Transfer to racks to cool. M AKES ABOUT 46

Beat in egg. In another bowl, combine oats, flour, coconut, baking soda, cinnamon, and salt. Add to creamed mixture and beat well. Stir in raisins. Drop by generous tablespoonfuls, 2 inches apart, on greased sheet. Bake 10 to 12 minutes, just until set.