INGREDIENTS
1 cup firmly packed brown sugar
1 cup (1 stick) margarine, softened
1 cup (1 stick) butter, softened
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1-1/2 cups all-purpose flour
1-1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
3 cups oats (quick or old fashioned) uncooked
1-1/2 cups holiday (peanut or plain) M&Ms

DIRECTIONS
PREHEAT oven to 350° F.
BEAT brown sugar, margarine, butter and granulated sugar until creamy.
ADD eggs and vanilla and beat well.
COMBINE flour, cinnamon, baking soda and salt in a separate bowl and mix well.
ADD to margarine-sugar mixture and mix thoroughly.
STIR in oats and M&Ms, until thickened and evenly distributed.
DROP by rounded measuring tablespoonfuls, 2 inches apart onto ungreased cookie sheets.
BAKE 9 to 10 minutes.
COOL 1 minute on cookie sheets and then remove with a spatula, to a wire rack.

Yields: about 4 dozen

INGREDIENTS
1-1/2 cups dark molasses
1 cup packed brown sugar
2/3 cup cold water
1/3 cup margarine
7 cups all-purpose flour
2 tsp baking soda
2 tsp ground ginger
1 tsp salt
1 tsp ground allspice
1 tsp ground cloves
1 tsp ground cinnamon

FROSTING
4 cups powdered sugar
1 tsp vanilla
5 Tbsp half-and-half

DIRECTIONS
MIX molasses, brown sugar, water and margarine. Stir in remaining cookie ingredients.
COVER and refrigerate overnight
HEAT oven to 350° F. Roll dough out on a floured surfaced, to 1/4 inch thickness.
CUT with floured cookie cutter and place 2 inches apart on lightly greased baking sheets.
BAKE 10 to 12 minutes.
COOL 1 minute on cookie sheets and then remove with a spatula; allow to cool completely.
BEAT together all frosting ingredients until creamy.
FROST and enjoy!

Yields: about 2-1/2 dozen

INGREDIENTS
48 Chocolate Kiss Candies, unwrapped
1/2 cup margarine
3/4 cup peanut butter
1/3 cup sugar, granulated
1/3 cup brown sugar (half light, half dark), firmly packed
1 egg
2 Tbsp whole milk
1 tsp vanilla extract
1-1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt

DIRECTIONS
PREHEAT oven to 375° F.
BLEND together margarine and peanut butter in a large mixing bowl.
ADD granulated and brown sugars.
MIX until fluffy.
STIR flour, baking soda and salt together in a separate, small bowl. Gradually add to peanut butter mixture.
ROLL dough into 3/4 inch balls between palms and coat with additional granulated sugar.
PLACE on ungreased cookie sheets, 1 inch apart.
BAKE FOR 9 minutes.
REMOVE from oven and gently push chocolate candies into the center of each cookie.

Yields: about 4 dozen

INGREDIENTS
1-1/2 cups powdered sugar
1/2 cup (1/2 stick) butter, softened
1/2 cup (1/2 stick) margarine, softened
1 egg
1 tsp vanilla extract
1/2 tsp almond extract
2-1/2 cups all purpose flour
1 tsp baking soda
1 tsp cream of tartar
Granulated sugar and crystal, colored sprinkles

DIRECTIONS
MIX powdered sugar, margarine, butter, egg, vanilla and almond extracts.
STIR in flour, baking soda and cream of tartar.
COVER and refrigerate overnight.
PREHEAT oven to 375° F.
DIVIDE dough in half. On a floured surface, roll each half out to 1/4 inch thick.
CUT out festive shapes, using floured cookie cutters.
PLACE on greased baking sheets, 1 inch apart.
SPRINKLE with granulated sugar and crystal colored sprinkles.
Bake for 8 minutes, until edges are lightly browned.

Yields: about 5 dozen