SHORTBREAD FUDGE CAKE COOKIES

1 c. butter, softened

2½ c. flour, divided

1½ c. sugar, divided

½ tsp. salt

¾ c. coarsely chopped pecans

2 c. chocolate chips

¾ c. butter

4 large eggs

2 tsp. vanilla extract

Beat 1 cup butter until creamy. Stir together 2 cups flour, ½ cup sugar and salt; add to butter. Beat until crumbly. Stir in chopped pecans. Press dough into 13"x9" pan. Bake at 350°F. for 25 minutes. Microwave chocolate chips and ¾ cup butter in a 2 quart glass bowl on high for 1½ minutes or until melted. Stir twice. Whisk eggs, vanilla extract, remaining sugar (1 cup), and ½ cup flour until smooth. Mix with chocolate. Pour over prepared crust. Bake for 25 minutes. Cool. Cut into squares.

CRISPY OAT COOKIES

1 c. butter, softened

1 c. sugar

1 c. firmly packed brown sugar

1 egg

1 c. vegetable oil

1 tsp. vanilla extract

3½ c. all-purpose flour

1 tsp. baking soda

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