Betty Jean Johnson is a master baker and her cookie recipes are a family favorite.

Inside this cookbook are some of Grandma Betty's most popular recipes, many of which were passed down from her mother, Ruth.

Enjoy!

Chocolate Chip Cookies

Ingredients

• 1 cup butter, softened 
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 2 teaspoons hot water
• ½ teaspoon salt
• 3 cups all-purpose flour
• 2 cups semisweet chocolate chips

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth.

Beat in eggs, one at a time, then stir in vanilla.

Dissolve baking soda in hot water. Add to batter along with salt.

Stir in flour and chocolate chips.

Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.

Bake in the preheated oven until edges are nicely browned, about 10 minutes.

Cool on the baking sheets briefly before removing to a wire rack to cool completely.

Store in an airtight container or serve immediately and enjoy!

Peanut Butter Cookies

Ingredients

• 1 cup unsalted butter 
• 1 cup crunchy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt

Directions

Beat butter, peanut butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth; beat in eggs.

Sift flour, baking soda, baking powder, and salt into a separate bowl; stir into butter mixture until dough is just combined. Chill cookie dough in the refrigerator for 1 hour to make it easier to work with.

Preheat the oven to 375 degrees F (190 degrees C).

Roll dough into 1-inch balls and place 2 inches apart onto ungreased baking sheets. Flatten each ball with a fork, making a crisscross pattern.

Bake in the preheated oven until edges are golden, about 7 to 10 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.

Snickerdoodle Cookies

Ingredients

• 1 ½ cups white sugar
• 1 cup softened butter 
• 2 large eggs
• 2 ¾ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ¼ teaspoon salt

Coating:

• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

Directions

Preheat the oven to 400 degrees F (200 degrees C).

Line a baking sheet with parchment paper or lightly grease.

Beat together white sugar, butter, and eggs in a large bowl using an electric mixer until smooth and creamy.

Combine flour, cream of tartar, baking soda, and salt in a separate bowl; stir into creamed butter mixture until dough holds together.

Mix together white sugar and cinnamon in a small bowl until well combined.

Form dough into balls (about 2 teaspoons in each ball), then roll in cinnamon-sugar coating. Place dough balls about 2 inches apart onto the prepared baking sheet.

Bake in the preheated oven on the center rack for 7 minutes. Allow cookies to cool on the baking sheet

Sugar Cookies

Ingredients

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup butter, softened 
• 1 ½ cups white sugar
• 1 egg
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 375 degrees F (190 degrees C).

Stir flour, baking soda, and baking powder together in a small bowl

Beat sugar and butter together in a large bowl with an electric mixer until smooth. Beat in egg and vanilla. Gradually blend in flour mixture. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.

Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.

Oatmeal Raisin Cookies

Ingredients

• 14 tablespoons butter, softened
• ¾ cup firmly packed brown sugar
• ½ cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt (Optional)
• 3 cups Quaker® Oats (Quick or Old Fashioned, uncooked)
• 1 cup raisins

Directions

Heat oven to 350 degrees F.

In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well.

Add combined flour, baking soda, cinnamon and salt; mix well.

Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown.

Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Peanut Butter Honey No-Bake Cookies

Ingredients

• ½ cup butter
• ⅓ cup whole milk
• ½ cup white sugar
• ½ cup brown sugar
• ½ cup honey
• 1 pinch salt
• 1 cup crunchy peanut butter
• 3 ½ cups instant oatmeal, or more as needed

Directions

Combine the butter, milk, white sugar, brown sugar, and honey in a large pot over medium-high heat; bring to a rapid boil for 90 seconds.

Stir the salt and peanut butter into the mixture and remove immediately from the heat.

Add the oatmeal quickly and mix to combine. Make sure the texture is thick with a little bit of sauce, but not too much sauce. If needed add extra oatmeal.

Drop rounded spoonfuls of the dough 2 inches apart onto aluminum foil or waxed paper; allow to sit 1 to 2 hours before serving.

Peanut Butter Cocoa No-Bake Cookies

Ingredients

• 2 cups white sugar
• ½ cup butter
• ½ cup milk
• ⅓ cup unsweetened cocoa powder
• ⅔ cup peanut butter
• 3 cups quick cooking oats
• ½ cup chopped peanuts (Optional)
• 2 teaspoons vanilla extract

Directions

Place a piece of wax paper or foil on cookie sheet. Combine sugar, butter, milk and cocoa in medium saucepan.

Cook over medium heat, stirring constantly, until mixture comes to rolling boil.

Remove from heat; cool 1 minute.

Add peanut butter; stir to blend. Add oats, peanuts and vanilla; stir to mix well. Quickly drop mixture by heaping teaspoons onto wax paper or foil. Cool completely. Store in cool, dry place.

Double Fudge Brownies

Ingredients

• 1 cup butter
• 4 (1 ounce) squares unsweetened chocolate
• 2 cups white sugar
• 4 eggs
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2 cups chopped walnuts

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Grease a 9x13-inch baking pan.

In a 3-quart saucepan over very low heat, melt butter and chocolate, stirring the mixture constantly.

Remove from heat, and stir sugar into the chocolate. Allow the mixture to cool slightly.

Beat in eggs one at a time, mixing well after each, then stir in vanilla. Combine flour and salt; stir into the chocolate mixture. Fold in walnuts. Spread the batter evenly into the prepared pan.

Bake in the preheated oven, 30 to 35 minutes. Brownies are done when a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack.

White Chocolate Blondies

Ingredients

• 8 ounces white chocolate, chopped
• ½ cup butter, softened
• 1 ¼ cups all-purpose flour
• ¾ teaspoon salt
• 2 large eggs
• ⅓ cup white sugar
• 1 tablespoon vanilla extract
• 1 cup semisweet chocolate chips

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Grease a 9x9-inch baking pan.

Melt together white chocolate and butter in the top of a double boiler over barely simmering water; stir occasionally until smooth. Set aside to cool.

Combine flour and salt in a medium bowl; set aside.

Beat eggs in a large bowl with an electric mixer until foamy. Gradually add sugar and vanilla with the mixer still running. Drizzle in white chocolate mixture; mix well. Stir in flour mixture with a rubber spatula or wooden spoon. Fold in chocolate chips. Spread batter evenly into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 25 minutes. Cool in the pan on a wire rack before cut