Preheat oven to 350°. Melt butter and brown sugar in saucepan over low heat. Add chocolate chips and stir to melt; put mixture into a bowl and let cool. Add eggs, and then mix in flour and baking soda. Chill dough for 1 hour. Roll into balls and place on baking sheet. Bake for 9 minutes. Remove cookies from oven and place an Andes mint on each one. As the candy melts, spread it across the top of the cookie with a butter knife. Makes 3 dozen.

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Sinful Oatmeal Cookies

submitted by Lana Ader, editorial assistant
- a spiced-up version of the recipe on the
Hershey's Cinnamon Chips package

1 cup butter, softened
1 cup packed brown sugar
? cup sugar
2 eggs
1½ teaspoons vanilla
1 teaspoon baking soda
1½ cups all-purpose flour
2½ cups quick-cooking oatmeal
1 ten-ounce package Hershey's Cinnamon Chips
1 cup raisins
½ cup chopped walnuts
½ cup sliced almonds
½ cup chopped pecans

Preheat oven to 350°. Beat butter and both sugars until creamy. Add eggs and vanilla until well blended. Combine soda with flour, and mix into the butter mixture. Stir in the oatmeal, and then add the chips, raisins, and nuts. Batter will be thick. Drop onto parchment-lined baking sheet by heaping teaspoonfuls and bake 10 to 12 minutes. Makes 4 dozen.

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Molasses Sugar Cookies

submitted by Jamie Sides, copy editor
- from her grandmother Pat Lockwood's recipe

Melt and cool:
? cup shortening
? cup margarine

Add:
1 cup sugar
¼ cup molasses
1 egg
Sift together and add:
2 teaspoons baking soda
2 cups flour
½ teaspoon cloves
½ teaspoon ginger
1 teaspoon cinnamon
½ teaspoon salt

Preheat oven to 375°. Mix ingredients well by hand and chill for 30 minutes. Form into 1-inch balls, roll in granulated sugar, and place on baking sheet. Bake for 8 to 10 minutes. The cookies will crinkle while baking. Makes 3 dozen.