What should I give?

These are good..........

No-bake Oatmeal cookies

1 stick butter or margarine 1/2 cup

2 cups sugar

1/2 cup milk

1/2 cup chocolate milk mix (like Nestle's Quick)

1/2 cup peanut butter

1 teaspoon vanilla

3 cups rolled oats

Mix together butter or margarine, sugar, milk, and chocolate milk mix in a saucepan and heat until boiling. Boil for one minute. Remove from heat. Add peanut butter, vanilla, and oats. Mix well and drop by tablespoons onto waxed paper or foil to cool.

Makes 12 - 18

Use more than 1 tablespoon of batter if you want bigger cookies. Batter will look a little runny but firms up as it cools. You can also add chopped peanuts, if you like.

Fudge! yummy! or simple cookies, or maybe a few different kinds chocolate chip, sugar cookie and a all time favorite peanut butter cookies! Good Luck

make sugar cookie dots and put them in the tins..or peanut butter oatmeal cookies

Do cookies and 1 or 2 pieces of candy... add a mint candy cane too.

Chocolate Chip Crack Cookies - Very good. Allrecipe.com it.

peanut butter cookies,

chocolate peanut toffee

4 sticks (1 pound) unsalted butter, cut into pieces

2 cups sugar

1/4 teaspoon salt

4 cups whole cocktail peanuts plus 1 cup chopped (1 pound 10 ounces)

7 to 8 ounces 70%-cacao bittersweet chocolate, finely chopped

Equipment: a 15- by 10- by 1-inch baking pan; a candy thermometer; a metal offset spatula

Preparation

Butter baking pan and put on a heatproof surface.

Bring butter, sugar, and salt to a boil in a 4- to 5-quart heavy pot over medium-high heat, whisking until smooth, then boil, stirring occasionally, until mixture is deep golden and registers 300°F (hard-crack stage; see Kitchen Notebook, page 240) on thermometer, 15 to 20 minutes.

Immediately stir in whole peanuts, then carefully pour hot toffee into center of baking pan. Spread with spatula, smoothing top, and let stand 1 minute, then immediately sprinkle chocolate on top. Let stand until chocolate is melted, 4 to 5 minutes, then spread over toffee with cleaned spatula. Sprinkle evenly with chopped peanuts, then freeze until chocolate is firm, about 30 minutes. Break into pieces.

Cooks' note: Toffee keeps, layered between sheets of parchment paper, in an airtight container at cool room temperature 2 weeks.

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chocolate sambuca crinkle cookies

1 1/4 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

12 ounces fine-quality bittersweet chocolate (not unsweetened), chopped

1/2 stick unsalted butter

2 large eggs

1/2 cup walnuts, coarsely chopped

1/2 cup Sambuca or other anise-flavored liqueur

2 tablespoons granulated sugar

1 cup confectioners sugar

Preparation

Sift together flour, baking powder, and salt. Melt chocolate with butter in a metal bowl set over a saucepan of simmering water, stirring until smooth. Lightly whisk together eggs, walnuts, Sambuca, and granulated sugar in another bowl. Stir in flour mixture and chocolate (dough will be thin). Chill, covered, until firm, about 2 hours.

Preheat oven to 350°F.

Sift confectioners sugar onto a plate. Roll heaping tablespoons of dough into balls and roll balls, as formed, in confectioners sugar to generously coat. Arrange balls 2 inches apart on 2 lightly buttered baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until puffed and cracked but centers are still a bit soft, 10 to 12 minutes total. Transfer to racks to cool.

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Chewy Chocolate-Cinnamon Cookies

Ingredients:

* 6 tablespoons butter or margarine, softened

* 2/3 cup packed light brown sugar

* 3 tablespoons plus 1/4 cup granulated sugar, divided

* 1 egg

* 1 teaspoon baking soda

* 1/4 cup light corn syrup

* 1 teaspoon vanilla extract

* 1-1/2 cups all-purpose flour

* 1/3 cup HERSHEY'S Cocoa

* 1/4 to 1/2 teaspoon ground cinnamon

Directions:

1. Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray.

2. Beat butter until creamy. Add brown sugar and 3 tablespoons granulated sugar; beat until blended. Add egg, baking soda, corn syrup and vanilla; beat well.

3. Stir together flour and cocoa; beat into butter mixture. If batter becomes too stiff, use wooden spoon to stir in remaining flour. Cover; refrigerate about 30 minutes, if necessary, until batter is firm enough to shape. Shape dough into 1-inch balls. Combine 1/4 cup granulated sugar and cinnamon; roll balls in mixture. Place balls 2-inches apart on prepared cookie sheet.

4. Bake 9 to 10 minutes or until cookies are set and tops are cracked. Cool slightly; remove from cookie sheet to wire rack. Cool completely. 40 cookies.

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Holiday Chocolate Shortbread Cookies

Ingredients:

* 1 cup (2 sticks) butter, softened

* 1-1/4 cups powdered sugar

* 1 teaspoon vanilla extract

* 1/2 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa

* 1-3/4 cups all-purpose flour

* 2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips

Directions:

1. Heat oven to 300°F. Beat butter, powdered sugar and vanilla until creamy. Add cocoa; blend well. Gradually add flour, stirring until smooth.

2. Roll or pat dough to 1/4-inch thickness on lightly floured surface or between 2 pieces of wax paper; with cookie cutters, cut in holiday shapes. Reroll dough scraps, cutting cookies until dough is used. Place on ungreased cookie sheet.

3. Bake 15 to 20 minutes or just until firm. Immediately place white chips, flat side down, in decorative design on warm cookies. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Store in airtight container. About 4-1/2 dozen (2-inch diameter) cookies.

NOTE: For more even baking, place similar shapes and sizes of cookies on same cookie sheet.