Preheat oven to 350\u00b0.
Sift flour and salt onto wax paper. Beat together margarine, sugar, egg and vanilla in large bowl until well mixed.
Blend in flour mixture.
Stir in chocolate pieces.
Shape dough into logs, 2 x 1/2-inch.
Place on ungreased cookie sheet.
Bake 12 to 15 minutes or until cookies are set. Cool on wire racks.
Dip ends of cookies into chocolate coating. Lightly sprinkle on the sprinkles.
coa powder. As with all cookies, it's the taste
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Place cookies on cookie sheet and then
ire rack to finish cooling. Cookies can be stored in a
aking sheets.
4. Bake cookies in a 350\u00b0 regular
Leave rolls of chocolate chip cookies on counter for 1 hour. Press 1 roll in 9 x 13-inch pan.
Mix together remaining ingredients.
Pour over chocolate chip dough.
Cover with flattened pieces of cookie dough from 2nd package.
Bake at 350\u00b0 for 35 to 45 minutes.
ith a layer of the cookies, breaking a few to fit
Crush cookies. Combine with 1/2 cup melted butter.
Place in a 9 x 13-inch pan.
Freeze 1 hour.
Preheat oven to 350*.
COOKIES:
Cream shortening and sugar.<
ound cookie cutter, cut out cookies.
Transfer to prepared sheets
uch stickier than my regular recipe. You may have to experiment
To make oreos from scratch I used a recipe called \"Faux-Reos\" from www.kingarthurflour.com under recipes.
Melt chips in microwave for about 20 seconds, stir then microwave for another 20 seconds. Mix 1/4 cup of water with melted chocolate until sauce is formed.
Mix crushed oreos with 1/4 cup of water.
Crush ice until partially crushed.
Pour all liquids into blender and blend on highest setting until all remaining ice chunks are crushed.
Place tapioca pearl at bottom of tall glass and serve with bubble tea straw.
r until set, or dip cookies in icing and top with
o temperature indicated on package/recipe.
Roll out dough on
Preheat oven to 350\u00b0.
In small saucepan, melt butter.
Remove from heat.
Stir in Nestle Choco Bake.
Cool to room temperature.
In medium mixing bowl, stir together softened ice cream, crushed cookies and 1/2 cup chopped pecans.
Pour into Keebler pie crust and freeze until firm.
While this is freezing, mix together cream cheese and caramel topping in medium mixing bowl with electric mixer on low speed until creamy.
Spread cream cheese/caramel mixture over frozen ice cream mixture, then carefully spread Cool Whip on top.
Sprinkle with chocolate chips and pecans.
Return to freezer until firm, about 4 hours.
Makes 6 servings.
Mix cookie dough according to recipe on the box or your own recipe.
Bake at temperature according to the recipe you are using.
Put 1 teaspoon full of dough into greased small or mini muffin tins and pat down.
Bake in oven for 6-7 minutes.
Take out and push a candy into the center of each cookie.
The dough will fill around the candy.
Bake another 4 minutes and remove from the oven.
Remove from tin when cookies cool or they will fall apart. You can place the entire tin the freezer to speed the cooling. Makes 3 dozen.