Lou's Addiction Cookies

This recipe came from BHG.com, but I've modified it (May). It is my favorite cookie recipe, hands down. The dough is marvelous--I like it better than the cookies.

Ingredients:
3/4 c. butter, softened
3/4 c. peanut butter (I use chunky)
1-1/4 c. packed brown sugar
1-1/4 c. granulated sugar
1-1/2 tsp. baking powder
1/2 tsp. baking soda
3 eggs
1-1/2 tsp. vanilla
1-1/4 c. all-purpose flour
1 c. whole wheat flour
1-1/3 c. regular rolled oats, measured and then ground into flour (use a food processor or blender for this)
1-1/3 c. regular rolled oats, whole
1/2 c. milk chocolate chips
1/2 c. butterscotch chips
1/2 c. mini M & Ms

Directions:

1. Beat butter and peanut butter in a large mixing bowl on medium speed for 30 seconds. Add sugars, baking powder and baking soda; beat until combined. Scrape sides of bowl, then beat in eggs and vanilla until combined. Beat in flours. Stir in oats on low speed. Stir in chips and M & Ms by hand or on low speed.
2. Drop dough using a cookie scoop or a tablespoon, 2" apart on ungreased cookie sheet. Flatten slightly w/ back of spoon. Bake @ 375 for 10-12 minutes or until edges are lightly browned and cookie centers have begun to set. Allow cookies to rest on cookie sheets for 5-10 minutes before transferring them to wire racks.

This makes a big batch of dough, but it freezes well if you want to save some for later.

Pioneer Market Potato Salad

I learned to make this potato salad while I worked at Dad's "Pioneer Market" in LaConner. We never used any measurements, so make it to your liking, using the following ingredients:

6 large russet baking potatoes, boiled in their jackets, then peeled and diced
6 eggs, hard boiled, then peeled and sliced
3 large or 6 small dill pickles, diced small
4-6 green onions, chopped

Prepare above ingredients (let potatoes and eggs cool thoroughly) and set aside. To a large mixing bowl, add (remember, all measurements are approximate!):

2 c. mayonnaise (use light if you like)
1/3 c. yellow mustard
1 handful granulated sugar

Stir until well mixed. Add the first four ingredients to mayonnaise mixture, folding them in carefully with a rubber scraper until the salad looks uniform. Add garlic salt and/or pepper to taste, again carefully stirring it in so that the potatoes and eggs don't get mushy. Transfer to a serving dish, sprinkle with paprika, cover and refrigerate. This recipe will make 10-12 regular-sized servings.

Note: Troy doesn't do egg whites, so when I make this for him, I double the eggs and use only the yolks for the salad.