emperature.
7 Layer Magic Cookie Bar: add 1 cup butterscotch chips
alnuts.
Place on ungreased cookie sheet.
Flatten with a
Press two squares of dough together. Place in prepared muffin cups.
Bake for 20 to 24 minutes or until golden brown. Cool completely in pan on wire rack*. Center of cups will indent slightly upon cooling. With tip of butter knife, remove cookie cups from muffin pan.
Fill cookie cups as desired.
Yogurt & Fruit Cookie Cups: Top each with a spoonful of yogurt and cut-up fresh fruit of choice.
Preheat oven to 350\u00b0. Grease 9 in fluted tart pan with removable bottom. Press cookie dough in bottom. Bake 22 mins. Beat cream cheese, sugar and vanilla until smooth. Spread over cookie crust. Arrange fruit on top and chill for 1 hr.
Line a cookie sheet with aluminum wrap.
Put a layer of saltine crackers on top of this.
Bring to a rolling boil, brown sugar and margarine; boil for 3 minutes.
Pour mixture over crackers; bake at 350\u00b0 for 7 minutes.
Pour a large bag of milk chocolate chips on top of this, spread until melted.
Top with nuts and refrigerate.
Break when cold and tear off aluminum wrap.
Blend oatmeal to a fine powder in food processor. Cream the butter and sugars. Add eggs, vanilla and cinnamon, and mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake 10 minutes at 375 degrees. Makes 56 cookies.
hopped Snickers and Skor/Heath bar candy bars among the apples
Take the cream cheese and spread over a plate.
Pour the carmel dip over the cream cheese. (the dip works best if has not been in the refrigerator).
Sprinkle the heath topping over the top (just enogh to cover the carmel).
Enjoy!
Cream butter and sugars.
Add eggs and vanilla.
Mix next 5 ingredients.
Mix all mixtures together.
Add chocolate chips, Hershey bar and nuts.
Bake on ungreased cookie sheet.
Make golf-ball size cookies 2 inches apart.
Bake at 375\u00b0 for 6 minutes.
Yields 8 to 10 dozen.
Blend oatmeal in a blender until it becomes a fine powder. Cream the butter and sugars together.
Add eggs and vanilla.
Mix in flour, oatmeal, salt, baking powder and baking soda.
Add chocolate chips, Hershey bar and nuts.
Roll into 1-inch balls and place 2 inches apart on a greased cookie sheet.
Bake at 375 degrees for 10 minutes.
Preheat oven to 350\u00b0.
Mix together the first 3 ingredients. Add the well beaten eggs.
Stir in the salt, baking soda, baking powder, vanilla and flour.
Next, using a blender, grind to a fine powder the oatmeal. Add the Hershey bar, which has been frozen. Blend this to a fine powder.
Add the blender contents to the first mixture.
Add the chocolate chips and nuts.
Mix everything together.
Place golf ball size cookies on an ungreased cookie sheet and bake about 10 to 13 minutes, no more.
Cream the brown sugar, sugar and butter. Add the eggs.
Mix in the salt, baking powder, baking soda, vanilla, flour and oatmeal. Add the Hershey bar, nuts and chocolate chips.
Drop by spoonfuls on greased cookie sheet. Bake at 400\u00b0 for 6 to 8 minutes.
Dip cookies in milk, one at a time.
Layer in bottom of casserole dish.
Prepare vanilla mix by package directions; spread over cookies.
Add a layer of whipped topping and a layer of cookies dipped in milk.
Prepare chocolate pudding by package directions; spread over cookie layer.
Top with remaining whipped topping.
Shave chocolate candy bar over the top.
Chill for several hours.
Preheat oven to 325\u00b0.
Cut cookie dough in half lengthwise. Cut each half into 12 slices.
Set aside.
Chop Snickers bar into small pieces. Break or chop Hershey bar. Mix brownie mix with other ingredients except candy and nuts. Fold in candy and nuts. Place on greased cookie sheets. Bake in preheated 375\u00b0 oven 7 to 9 minutes. Do not overbake.
Cream butter and sugars.
Add eggs and vanilla.
Mix dry ingredients.
Stir in chocolate chips, chocolate and nuts.
Shape into balls and bake on ungreased cookie sheet in a 375\u00b0 oven for 16 minutes.
Makes 4 1/2 to 5 dozen cookies.
Mix sugar, syrup and 1 pint of cream; heat to 230\u00b0.
Add 1 pint of cream; heat again to 230\u00b0.
Add 1 pint of cream again and heat to 240\u00b0.
Remove from heat.
Add paraffin wax and vanilla. Stir until wax is melted.
Pour in a jelly roll pan or cookie sheet.
Cool.
Cut and wrap in wax paper.
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
Preheat oven to 375\u00b0.
In a large bowl, cream together the butter and sugars.
Mix in the eggs and vanilla extract.
Mix in the flour, oats, baking soda, baking powder and salt.
Add remaining ingredients and mix together.
Roll dough into small balls (no larger than ping pong ball size).
Place about 2 inches apart on lightly greased cookie sheets.
Bake for 6 to 7 minutes.
ith a cover, this works best.