1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth. 2. In another bowl, combine the flour, salt, baking soda and cream of tartar. 3. Pour the dry ingredients into the wet ingredients and mix well. 4. Preheat oven to 300 degrees while you let the dough rest for 30-60 minutes in the refrigerator. 5. In a small bowl combine the sugar with the cinnamon for the topping. 6. Take about 2 ½ tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies. 7. Bake the cookies for 12-14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.

1 cup powdered sugar
1 cup white sugar
1 cup butter
1 cup oil
2 eggs
1 tsp. vanilla
4 cups flour + 4 tbsp
1 tsp salt
1 tsp soda
1 tsp cream of tartar

Cream sugars and butter; beat eggs and add to sugar mixture. Than add all the dry ingredients and mix well. Roll in small balls and press with glass. Bake at 375 for 8 minutes. Makes 6 doz.

2 Cups sugar
1 Cube butter
¼ Cup Cocoa
½ Cup Milk
½ Cup Peanut Butter
3 Cups Quick Oats
1 Tsp Vanilla

Mix sugar, cocoa, and milk in a pan. Add butter and heat (melting the butter). Bring to a boil for 1 minute (This is important. Less then 1 minute and the cookies won't firm up, more then a minute and they dry out) Add peanut butter and melt over heat. Add vanilla and quick oats - mix well

Drop on wax paper in cookie sizes of your choice and let cool.

1 cup sugar
1 cup white Karo syrup
1 ½ cups peanut butter
5 cups corn flakes