On Oct 11, 4:46 pm, "jmcquown" > wrote:
> Dave Smith wrote:
> > pamjd wrote:
>
> >> I was asked to organize a homemade cookie exchange at work. I am
> >> thinking people will drop off cookies( bring 24 cookies get 24
> >> cookies) on Weds. or Thurs. and pick up a assorted box of cookies on
> >> Fri. Someone suggested no bars or no bake cookies. Has anyone done a
> >> similar exchange at work and be willing to share advice or
> >> experiences about how it went? Thanks,
>
> > The best I can suggest is not to do it unless you know the people
> > involved and what they are making. You should have some agreement
> > about the size of cookies / squares and the value of ingredients. My
> > mother and my wife both gave up on them. In my wife's case, she made
> > pecan cookies that used a lot of butter and pecans, so it was fairly
> > expensive for her. It was bad enough that the some of the stuff she
> > got in return were made with cheap ingredients, but some people
> > complained that her cookies were too plain... just cookies. Her
> > pecan cookies, while not looking particularly festive, were
> > delicious. In my mother's case, she was expected to provide several
> > dozen cookies or squares. Hers were a generous size. Other
> > participants cut theirs into tiny servings. As she pointed out, some
> > of the dozen squares that she got were equivalent to 3 or four of her
> > squares.
>
> You get cheapskates in every crowd, Dave. Shortbread cookies are
> deceptively plain but the cost of butter (at some times) is prohibitive and
> you don't dare use margarine in Scottish shortbread; you can taste the
> difference. Who ever said cookies have to be fancy?

No one should ever have anything to do with margarine, EVER, for any
reason.
I like these:

EASY OATMEAL LACE COOKIES

1/2 lb. softened butter (two sticks)
3 c. oatmeal
1 c. sugar
1 tsp. vanilla
1/2 tsp. salt

Cream butter, sugar and vanilla until light and fluffy. Fold in
oatmeal one cup at a time. Drop mixture by level teaspoonful onto
ungreased cookie sheet (4 across and 5 down). Bake at 350 degrees for
8-10 minutes or until cookies are thin and golden brown.

Allow to cool slightly before carefully removing from sheet. Place
cookie sheets side by side, do not stack in oven.

Makes about 100.

I just got this recipe off this site:
http://www.cooks.com/rec/view/0,1710...243203,00.html
Simple, yummy (though I'd cut the sugar a bit, and increase the
vanilla), and you can add nuts, chocolate chips, raisins, whatever to
them.

>
> Jill

--Bryan