2 c. butter
2 c. sugar
2 c. brown sugar
4 eggs
2 tsp. vanilla
4 c. flour
5 c. oatmeal (blended in blender)
1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
24 oz. chocolate chips
1 (8 oz.) Hershey chocolate bar
3 c. chopped nuts

1. Cream butter and both sugars. Add eggs and vanilla; mix well.

2. Sift flour, salt, baking powder and baking soda together; add oatmeal.

3. Mix all ingredients above. Add chocolate chips, grated Hershey bar and nuts.

4. Roll into balls and place 2 inches apart on a greased cookie sheet.

5. Bake for 10 minutes at 375 degrees. Yield: 9 dozen.

May want to halve recipe!

10 egg yolks
1/3 c. 10X sugar
1/2 c. whipping cream
1 tbsp. cognac (or other brandy)
1 tsp. ground cardamom
1/2 tsp. grated lemon peel
2-2 1/2 c. flour
Fat or oil for cooking

Beat egg yolks and 10X sugar about 10 minutes or until very thick and lemon colored. Stir in 1/2 cup whipping cream, cognac, cardamom and lemon peel. Mix in flour to make a stiff dough. Cover and chill at least 3 hours.

Heat fat or oil 2 inches deep to 375 degrees. Divide dough in half - roll each half very thin (1/8 to 1/16 inch thick) on well-floured board. Cut dough into 4 x 2 inch diamonds. Make 1 inch horizontal slit in center of each. Draw long point of diamond through slit and curl back in opposite direction.

Fry in hot fat about 15 seconds on each side or until light brown. Drain. Store in airtight container. Before serving, sprinkle with confectioners' sugar (10X). Makes 4 dozen cookies.