LOVE SNICKERDOODLES!!! 
And those peanut butter ones are yummy too! Now I am hungry for cookies...that are NOT needed!!!! Classic No Bake Cookies
2 cup sugar ½ cup cocoa ½ cup milk ½ cup peanut butter 1 stick butter 1 tsp. vanilla 3 cups quick oats
Combine first three ingredients - boil hard for 2 minutes. Take from heat and stir in next three ingredients. Then stir in oats. Spoon onto wax paper. Cookies will harden in about 10 minutes.
Magic Cookie Bars
½ cup butter 1 pkg (16oz) chocolate chips 1 cup shredded coconut
1 can sweet condensed milk 1 ½ cup graham cracker crumbs
Pre-heat oven to 350. In 13x9 dish, melt butter. Sprinkle crumbs over butter; pour milk over crumbs. Evenly sprinkle with remaining ingredients; press down gently. Bake 30 minutes or until lightly browned. Cool before cutting.
Chocolate Spice Crinkles
1 stick butter, melted 1 ½ cup sugar 2tsp. baking soda ½ tsp. salt
3 eggs 1 ½ tsp. ground cinnamon 1tsp. vanilla extract 2cups flour
½ c. powdered sugar
4 oz. unsweetened baking chocolate; melted as directed on pkg.
Mix on med. speed. Beat butter, granulated sugar, baking powder, cinnamon and salt until creamy. Add eggs, vanilla and chocolate; beat until blended. With mixer on low speed, beat in flour just until blended. Cover and refrigerate 2 hours or until firm. Heat oven to 350. Lightly grease cookie sheets with spray. Roll level measuring tablespoon into balls. Roll in powdered sugar and place 1 ½ inches apart on sheets. Bake 12 minutes or until tops are puffed and crackled. Remove to a wire rack to cool completely.
Spicy Oatmeal Cookies
1 ¾ cups sifted all-purpose flour ½ tsp baking soda ½ tsp salt
1 ½ tsp ground cinnamon 2 eggs, well beaten 1 cup granulated sugar
1 cup butter, melted 4 TB molasses 4 TB milk 2 ¼ cup quick oats
½ cup seedless raisins ½ cup chopped nuts
Preheat oven to 325. In bowl, sift together flour, baking soda, salt and cinnamon. In another bowl, combine the remaining ingredients. Stir to blend; add sifted ingredients and beat until thoroughly mixed.
Lightly grease cookie sheets (or use non stick sheets). Drop dough by rounded tablespoonful onto sheets about 2 inches apart. Bake for 10-12 minutes, or until edges are slightly brown. Remove carefully and cool on wire racks. Store in airtight containers.