1 stick butter or margarine, softened
1 cup granulated sugar
1/2 cup cooking oil
1 large egg
2 teaspoons vinegar
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

1. Preheat the oven to 350°F.
2. In a large bowl, cream together the butter (or margarine), oil, and sugar until light and fluffy.
3. In a separate bowl, beat the egg with the vinegar. Add to the creamed mixture and mix until fully incorporated.
4. Add the flour, baking soda, salt, and vanilla extract. Mix until a soft dough forms.
5. Drop dough onto a baking sheet using approximately 1-ounce portions (about the size of a golf ball).
6. Bake for 10 to 12 minutes, or until lightly golden around the edges.
7. Allow to cool slightly before serving.

2 c. flour, all-purpose
2 tsp. baking soda
1 ¼ tsp. all-spice
¾ tsp. cinnamon
½ tsp. salt
¾ c. canola oil (Can substitute other vegetable oil)
1 ⅛ c. granulated sugar
½ c. molasses (Grandma’s brand original unsulphured)
1 egg

½ c. powdered sugar
1 tbsp. water
1 tsp. vanilla

1. Combine all the dry ingredients (flour, baking soda, all-spice, salt).
2. In a separate bowl, mix the oil and sugar for 3 minutes. Add the egg and molasses, continue to mix well. Then add the dry ingredients and mix thoroughly.
3. Scoop cookies on to the baking pan. Bake at 325 degrees for 12-15 minutes. Cool.
4. For glaze, mix all ingredients until smooth and creamy. If not using immediately, cover completely.
5. Drizzle cookies with glaze & enjoy!

3 c graham cracker crumbs, approx. 21 full rectangles
1 c unsalted butter
¼ c granulated sugar
Pinch of salt

1. Preheat oven to 350º.
2. Place graham cracker crumbs into a bowl with sugar and salt.
3. Melt butter in a pot over medium heat.
4. Stream melted butter into graham mixture and stir with wooden spoon until combined.
5. Press graham into the bottom of a 9 x 9 pan-sprayed baking dish and set aside.

1 c butterscotch chips
1 c sweetened shredded coconut
1 c pecan pieces
1 ¼ c chocolate chips
1 can (14 ounces) sweetened condensed milk

1. Place butterscotch chips, chocolate chips, shredded coconut, and pecans into a bowl and toss until combined.
2. Drizzle ¼ of the can of sweetened condensed milk over the graham cracker crust in a crisscross pattern.
3. Pour the filling over the crust and use your hands to make sure it is evenly distributed.
4. Drizzle the rest of the sweetened condensed milk over the top starting around the outside border and go back and forth until the can is empty.
5. Place in the oven at 350° for approximately 25-30 minutes or until golden brown and bubbly.
6. Let cool at room temperature before cutting into bars. Enjoy!