Kairos Agape Cookies

3/4 cup Crisco shortening

1-1/4 cup firmly packed brown sugar

2 tablespoons milk

1 teaspoon vanilla

1 egg

1-3/4 cup all purpose flour

1 teaspoon salt

3/4 teaspoon baking soda

1 cup semi-sweet chocolate chips

 

Combine shortening, sugar, milk and vanilla in a large bowl, mix until well blended. Add egg and mix well. In a separate bowl combine flour, salt and baking soda, mix well. Add to shortening/sugar mixture until well blended. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Makes 3 dozen cookies.

1 cup margarine (or butter); (2 sticks) at-room temperature

1 cup vegetable oil

1 cup granulated sugar

1 cup powdered sugar

2 eggs

1 teaspoon vanilla

4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cream of tartar

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Beat together margarine, oil, granulated sugar, powdered sugar, eggs and vanilla. Sift together flour, salt, baking soda and cream of tartar. Add dry ingredients to margarine mixture. Drop from a teaspoon onto greased cookie sheet. Bake at 350 degrees until cookies are light brown around the edges, about 8 to 10 minutes (watch closely; cookies will be dry if they get too brown). Makes approximately 5 dozen.

3/4 cup Creamy Peanut Butter

1/2 cup Crisco Shortening

1-1/4 cup firmly packed brown sugar 3 tablespoons milk

1 teaspoon vanilla

1 egg

1-3/4 cup all purpose flour

3/4 teaspoon salt

3/4 teaspoon baking soda

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​Combine peanut butter, shortening, sugar, milk and vanilla in a large bowl and mix at medium speed until well blended. Add egg and mix well. In a separate bowl combine flour, salt and baking soda, mix well. Add flour mixture to peanut butter and mix until just blended. Drop by heaping teaspoons onto ungreased cookie sheet and flatten slightly in a crisscross pattern with the tines of a fork. Bake at 375 degrees for 7 to 8 minutes until set. Makes 3 dozen cookies.

3/4 cup butter flavor Crisco

1-1/4¼ cup firmly packed brown sugar

1 egg

1/3 cup milk

1-1/2 teaspoon vanilla

3 cups quick cooking oats

1 cup all purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

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Combine Crisco, brown sugar, egg, milk and vanilla in a large bowl. Mix at medium speed until well blended. Combine oats, flour, salt, baking soda and cinnamon in a separate bowl, mix well. Add to Crisco/sugar mixture until just blended. Drop rounded tablespoons of dough onto cookie sheet. Bake at 375 degrees for 10 to 12 minutes or until lightly browned. Makes 2-1/2 dozen cookies.