As a rule of thumb, when the recipes call for beating or mixing, I am referring to a hand mixer or mix-master unless I specifically mention a food processor, blender, a wooden spoon or a whisk.

When baking with butter, it's always best to use unsalted but we normally have the salted type on hand. When using salted butter, cut the salt measurement in half or eliminate all together.

Also with baking, measuring is the key. I would not recommend changing anything in the basic recipe if you want it to turn out right. As for nuts, chocolate chips, and the like, it won't ruin the recipe if you don't have the exact amount for what you toss in at the end of the mixing procedure. Baking times vary, don't worry if your first try doesn't get quite done in the time the recipe says it should. It depends on the oven sometimes. Just bake longer but keep an eye on it every extra few minutes. If it/they get over cooked, cut back on the baking time next time around or with the next batch of cookies, etc.

A few of these recipes have been in the archives of my recipe box for years. Many have not been tried again and I should be ashamed. If I copied it down, you can be assured it was something your dad and/or I enjoyed.

The old saying goes, “A watched pot never boils” but don't steer too far away from your cooking, it could lead to disaster. And remember to keep an on your thyme!