n bottom side of one cookie. Place bottom side of a
Cookie base: Preheat oven to 350\
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.
br>Spread half of the cookie-walnut mixture over chocolate sauce
owl until blended.
Add cookie mix; mix well, breaking up
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
br>With one package of cookie dough tear apart and sprinkle
Preheat oven to 325 degrees.
Paper-line 12 muffin cups.
Place one piece of cookie dough in each muffin cup.
Bake for 10 to 12 minutes, or until cookie has spread to edge of cup.
Beat cream cheese, sweetened condensed milk, egg and vanilla extract in a medium bowl until smooth.
Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
Bake for additional 15 to 18 minutes, or until set.
Cool completely in pan on wire rack.
Top with pie filling.
Refrigerate for 1 hour.
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.
he recipes in this collection.
Makes 22-23 cups cookie mix
or 5 minutes.
For cookie dough: Combine flour, baking soda
o cool completely.
PAN COOKIE VARIATION: Grease 15 x 10
Preheat oven to 350 degrees F (175 degrees C).
Form refrigerated cookie dough into cups, using about 1/2 cup dough to form about a 3-inch tall cup. Place cups on ungreased cookie sheet about 1-inch apart.
Bake in preheated oven until golden brown, 10 to 15 minutes.
Transfer cups to a wire cooling rack and allow to cool, 10 to 15 minute. Fill each cup with 1/2 cup ice cream and top with 1 tablespoon crushed chocolate sandwich cookies.
Combine in a small bowl the flour, baking cocoa, baking soda and salt.
Beat in a large bowl the butter or margarine, sugar, brown sugar and vanilla extract until creamy.
Add eggs to the mixture in the large bowl.
Mix well.
Gradually add the flour mix.
Stir in morsels.
Drop by well rounded teaspoon on ungreased cookie sheet.
Bake at 350\u00b0 for 9 to 11 minutes.
Preheat oven to 375\u00b0.
In small bowl combine flour, baking soda, salt and cinnamon; set aside.
In large bowl combine butter, sugar, brown sugar, egg and vanilla extract; beat until light and fluffy.
Gradually add flour mixture.
Stir in oats and Nestle butterscotch morsels.
Spread dough into greased 15 x 10 x 1-inch baking pan.* Bake at 375\u00b0 for 20 to 25 minutes.
Cool; cut into 35 (2-inch) squares.
ool for 2 minutes on cookie sheet.
Bake cookie dough in a cookie sheet as directed on package. Let cool.
Spread Cool Whip onto cookie dough.
Add strawberries, apples, bananas, pears and grapes on top of Cool Whip.
Keep refrigerated until time to serve.
place 1\" apart on ungreased cookie sheets.
Bake 10-12
ool completely.
FOR PAN COOKIE VARIATION: Prepare dough as above
Preheat oven to 350\u00b0.
In a large bowl, combine brown sugar, corn syrup, eggs, vanilla extract and cinnamon; beat well.
Stir in Nestle Toll House semi-sweet chocolate morsels, nuts, oats, raisins and orange rind.
Pour into prepared pie shell.
Bake at 350\u00b0 for 35 to 40 minutes.
Serve warm.
Garnish as desired. Makes one 9-inch pie.