Cookie base: Preheat oven to 350\
CHOCOLATE CRUNCH COOKIE:
Heat oven to 375.<
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Use your favorite sugar cookie recipe or Pillsbury slice and bake cookies.
Roll out dough; cut into triangles with one side longer than the other two.
After baking, frost with frosting dyed with food coloring to be light brown.
Before frosting dries, press red hots in place for nose, 2 chocolate chips for eyes and 2 pretzels in place for antlers.
Perfect activity to share with children.
Follow recipe on Nestle chocolate chip bag, except completely melt butter (don't just soften).
Add the oatmeal, Grape-Nuts and chips to final mixture.
Preheat oven to 350\u00b0 (not 375\u00b0).
Bake for 10 to 11 minutes, taking out while not yet warm.
Beat together all ingredients, except powdered sugar; refrigerate for at least 2 hours.
Roll into 1-inch balls; roll in powdered sugar and arrange 1 inch apart on an ungreased cookie sheet.
Bake in a 350\u00b0F oven for 10-12 minutes.
Sprinkle with additional powdered sugar when cooled.
Mix first 4 ingredients; stir into sliced peaches.
Pour into a square 9-inch baking dish.
Top with 1/4 inch slices of cookie dough.
(May use your favorite cookie recipe.)
Bake at 350\u00b0 for 1 hour until golden brown.
Let cool.
Serve with ice cream.
: Combine crunch layer ingredients. Press 1/2
Preheat oven to 350.
Mix all ingredients well, and put by tablespoons on parchment-covered baking sheet. Press each cookie lightly with fork, Bake for about 15 minutes, until lightly browned around edges. Remove to wire cooling rack.
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
he baking sheet. Let the crunch sit until the chocolate is
Freeze Calypso Breeze cartons and chill ginger ale.
Set frozen cartons out about two hours before serving.
When ready to serve; just pour ginger ale over the Calypso Breeze in punch bowl and stir until slushy.
Makes about 2 gallons.
Beat butter at medium speed with a mixer until creamy. Add cake mix, eggs and water, beating until blended.
Stir in brickle chips and pecans.
Drop cookie dough by teaspoons onto ungreased cookie sheets. Bake at 350\u00b0 for 8 to 10 minutes or until edges are browned.
(Top will look moist.)
Transfer to wire racks to cool. Yields 7 dozen cookies.
inutes.
Preparation for Oatmeal Crunch Crust:
In medium bowl
Beat butter at medium speed with mixer until creamy.
Add cake mix, eggs and water; beat until blended.
Stir in brickle chips and pecans.
Drop cookie dough by teaspoon onto ungreased cookie sheet.
Bake at 350\u00b0 for 8 to 10 minutes or until edges are browned (top will look moist).
Makes 4 dozen.
TO MAKE CRUNCH BUTTER:
In a mixer
portion (1/2 recipe) basic cookie dough, 1 cup semisweet chocolate
re no large pieces of cookie remaining.
Line a baking
n wire racks.
Prepare Cookie Filling: In large mixing bowl