Four cups of flour, two tablespoons of baking soda and a healthy heaping of Golden Tornado pride make these the best Christmas cookie options for die-hard Butler fans.

Rest easy, bakers in the Butler Area School District. After years of news reporters trying unsuccessfully to crack Superintendent Brian White, he and his wife, Danielle White, have finally succumbed to the masses and agreed to release their favorite home recipes for Christmas cookies for public use.

Parents and teachers alike needing to curry favor at the superintendent's office need look no further: These recipes come straight from the source and are guaranteed to ease the mind and whet the appetite of the district's top administrator.

Without further ado, here are two cookie recipes courtesy of Brian and Danielle White.

Ingredients:2 cups of butter2 cups of sugar2 cups of brown sugar4 eggs2 tablespoons of vanilla.4 cups of flour.5 cups of raw oatmeal, measured out and then blended in a blender to a fine powder.1 tablespoon of salt.2 tablespoons of baking powder2 tablespoons of baking soda24 ounces of chocolate chips1 8-ounce Hershey's milk chocolate bar, grated3 cups of chopped nutsInstructions:Preheat oven to 350 degrees Fahrenheit.Blending the oatmeal and grating the Hershey bar and set aside.Begin creaming the butter with both sugars in a large bowl. Once smooth, add both eggs and vanilla, mixing until distributed.In a second bowl, mix your dry ingredients except for the chocolate chips and grated chocolate bar.Combine your dry mixture with the wet. Stir only until there are no dry patches left, but not so long that gluten begins developing.Fold in both types of chocolate.This recipe should prepare 112 cookies. Bake in batches about 15 minutes on a greased cookie sheet until a beautiful golden brown.Cool and share with Butler students.

Ingredients:2 cups of graham cracker crumbs1 cup of peanut butter1 box of confectioner's sugar2 sticks of margarine, melted1 teaspoon of vanilla.1, 12-ounce bag of semi-sweet chocolate chips¼ of a bar of paraffin wax2 tablespoons of Crisco shorteningWaxed paperInstructions:In a large bowl, mix the peanut butter, sugar, graham cracker crumbs, margarine and vanilla.Roll the peanut butter mixture into balls by hand and put them on trays lined with waxed paper.Store the balls in a refrigerator.In a pot, bring a few inches of water to a boil.Once boiling, lower to a steady simmer and place a glass or metal bowl over top to act as a double-boiler. Be sure the bottom of the top bowl doesn't touch the water.Place chocolate chips in the top bowl along with the paraffin wax. Mix it until both are melted and smooth.Retrieve the balls from the refrigerator and begin rolling them through the bowl of melted chocolate one or two at a time. (You can also poke a ball with a toothpick for dipping.)Once coated, transfer to another tray lined with waxed paper. Return to the refrigerator to cool and set, then serve at your next Butler Senior High School study party.