Gingerbread Cookie Bars

From Six Sisters Stuff

Ingredients:
1/2 cup butter, melted
3/4 cup sugar
1/4 cup brown sugar
1/2 teaspoon vanilla
1/3 cup molasses
1 egg
2 teaspoons baking soda
2 cups flour
1 tablespoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt

Directions:
•Preheat oven to 350 degrees.
•Spray a 9×13″ baking pan with non-stick cooking spray   and set aside (Can easily double and bake in a jelly roll pan).
•In a large bowl, combine butter, sugar, brown sugar, vanilla, and molasses and beat until creamy. Add the egg and stir until completely incorporated. Add the rest of the ingredients and mix until well combined. Press dough into pan (I used my fingers to press the dough to the edges of the pan after spraying with Pam).
•Bake for 15-20 minutes (set timer for 15 minutes and then check) and let cool.
•When finished, you can frost them with Cream Cheese Frosting or even cover with a light dusting of powdered sugar. Or, don’t top them with anything. They are delicious no matter what you do!  Absolutely delicious.

Chewy Butterfinger Cookies

From Awesomerecipes101.blogspot.com

1/2 cup butter, softened
3/4 cup sugar
1 egg
1/4 tsp. salt
3/4 tsp. baking soda
1-3/4 cups flour
8 fun size Butterfingers, coarsely chopped (I added 1/2 cup chocolate chips as well)

1.  Cream together the butter and sugar.  Add the egg and beat well.  Slowly add the flour, salt, and baking soda.  Mix until combined.  Dough will be thick.  (Add an extra egg if it too dry.)

2.  Stir in Butterfinger pieces by hand until well combined.  Bake in preheated, 375℉ oven, on ungreased baking sheet for 6-12 minutes.  (I got about 2 dozen)

Chocolate Gooies

From Taylor H.

2 c. brown sugar
1 c. butter
1 eggs
1 tsp. salt
1 tsp. baking soda
2 c. flour
2 c. oats
Cream together butter and sugar.  Add eggs.  Add salt, soda, flour, and oats.  Reserve 1/3 of dough.

Melt:
12 oz. milk chocolate chips
1 can sweetened condensed milk
1/4 tsp. salt
2 tbsp. butter
2 tsp. vanilla
Set aside and let cool.

Place the 2/3 of mixture into 9x13 pan.  Spread chocolate chip mixture over baked cookie crust. Spoon remaining 1/3 of cookie dough onto chocolate mixture.  Bake @ 375º for 12-15 minutes.  Let cool.

Golden Graham S'mores

3/4 c. corn syrup

3 Tbsp. margarine

1 pkg. chocolate chips

1 tsp. vanilla

9 c. Golden Grahams cereal

2 c. mini marshmallows

Heat corn syrup, margarine, and chips to a boil, stirring constantly.  Remove from heat.  Add vanilla.  Pour over cereal in a large bowl.  toss until completely coated.  Toss in marshmallows.  Press mixture into a greased 9x13 pan.

Peanut Butter Balls (or centers for peanut butter cups)

1 c. peanut butter
1 cube imperial margarine
1 tsp. vanilla
powdered sugar

Mix well adding enough powdered sugar to make a stiff consistency.

Brownie Mix Cookies

1 pkg. Pillsbury brownie mix
1 c. semi-sweet chocolate chips
2 eggs
1/4 c. oil

Mix ingredients together.  Drop on baking sheet and cook at 350º for 8-10 minutes.  Cool slightly before removing from baking sheet

Home Made Twix Bars

COOKIE BASE:

2/3 cup cold butter

1- 1/3 cups all purpose flour

heaping 1/3 cup brown sugar

CARAMEL FILLING:

¾ cup butter

heaping ½ cup brown sugar

3 Tbs. light corn syrup

1 (14 oz.) can sweetened condensed milk (not evaporated)

CHOCOLATE LAYER:

12 oz. favorite flavor chocolate (I used milk chocolate chips)

1 Tbs. vegetable oil

1. Put all the of cookie ingredients into the food processor and pulse until it just starts to bind together. It won't go completely together, but if you watch it while you pulse, you will see the consistency change and small "clumps" appear. (I used a pastry cutter instead of food processor).

2. Press this mixture into a lightly greased 9x13 inch baking dish. Bake in preheated 350℉ oven for 17-25 minutes or until edges are light golden. (Mine took about 18 minutes)

3. While the crust is baking, make the caramel filling:

4. In a heavy bottomed saucepan, mix all of the caramel ingredients. Heat (and stir constantly) on medium high heat until it just comes to a boil. At first, the melted butter will sort of float on top, but as it cooks (and you stir) it will incorporate. Reduce heat and simmer for 6-8 minutes, stirring constantly. (I reduce to medium then to low by the end.) Pour over pre-baked cookie base.

5. Refrigerate until caramel layer is cold and firm to the touch. (about 1 ½ to 2 hours)

6. Melt chocolate and oil together. Stir until smooth and pourable (I melted mine in the microwave for 60 seconds stirring after 30). Spread over cooled caramel and return to the fridge to let the chocolate set or speed set in the freezer.

7. Cut into small squares and serve. (They are easier to cut if you get them out of the fridge and let them sit awhile; they don't need to be stored in refrigerator).

Sugar Cookies

From Margaret

1 c. shortening ( I use butter)

1 3/4 c. sugar

2 eggs

1 tsp. vanilla

1 tsp. soda

1 tsp. baking powder

1/4 tsp. salt

1 c. sour cream

4 c. flour

Cream shortening and sugar. Add eggs and vanilla. Sift together dry ingredients. Alternate flour mixture and sour cream into the butter mixture. Roll out on a well floured surface and cut into shapes to bake or scoop using a large cookie scoop and drop on a greased cookie sheet. Bake at 375º for 8-10 minutes. Frost with butter cream icing when cookies are cooled.

Missionary Bars

2 cubes butter

1/2 c. sugar

2 c. flour

1/2 c. cornstarch

Bake at 300º for 15 minutes.

Mix the following and pour over crust while crust is still hot:

4 eggs

2 c. brown sugar

1/2 tsp. baking powder

2 tsp. vanilla

7 ox. coconut

2 c. chopped walnuts

Bake 15 minutes more then turn up temperature on oven to 350º and bake an additional 5 minutes. It browns very fast. Remove it before it gets too crispy. Let cool.

Frost with:

2 c. powdered sugar

2 cubes butter

8 ox. cream cheese

1 tsp. vanilla

Top with 1 cup chopped nutes.

White Chocolate Cherry Cheesecake Cookies

1 c. brown sugar

1/4 c. white sugar

3 eggs

1 tsp. vanilla

1/2 c. shortening

1/4 c. butter or margarine

1/4 c. white chocolate chips melted

3 c. flour

1 tsp. baking soda

1/2 tsp. salt

1 1/2 c. white chocolate chips

8 oz. cream cheese softened

3/4 c. powdered sugar

1 tsp. vanilla

1-2 tbsp. milk

1 can cherry pie filling

Heat oven to 350º. In a large bowl cream together sugars, shortening, margarine, vanilla and eggs. Add in slightly cooled melted white chocolate. Beat at medium speed of electric mixer until well blended. Add flour, soda and salt. Beat at low speed until soft dough forms. Stir in white chocolate chips.

Cream together softened cream cheese, powdered sugar and vanilla. Stir in milk until blended.

Drop dough by heaping teaspoons about 2 inches apart onto ungreased cookie sheet. Make and indention with your finger or spoon in top of dough. Drop a teaspoon of cream cheese mixture into each indention. Bake for 10-12 minutes or until golden brown. Let cook for 1-2 minutes before removing from cookie sheet. Let cool. Spoon on cherry pie filling. Store in refrigerator.

Makes about 3 dozen.

Double Chocolate Stuffed Peppermint Cookies

• 1 c. (2 sticks) butter, cold
• ½ c. sugar
• ½ c. brown sugar
• 2 eggs
• ⅓ c. half and half
• 1 t. vanilla
• 2 ¾ c. flour
• ½ c. cocoa
• 1 t. baking powder
• 1 t. baking soda
• 1 T. cinnamon or Wise Women of the East
• 2 c. dark chocolate chips (60% cocoa or half semi sweet and half milk chocolate chips)
• 12 small York Peppermint Patties (dark chocolate covered)

Method:

Mix together flour, cocoa, baking soda, baking powder, and cinnamon.

Stir until combined. Cut your cold butter into tablespoon pieces. Then

using a pastry cutter, work the cold butter into your flour until it becomes

"pea" sized.

Whisk together vanilla, eggs, and half and half. Pour into flour and butter

mixture and combine, until all ingredients are formed together. (Dough

will be thicker and sticky. Shape dough with medium cookie scoop and

flatten dough with your hand into a thick disc. Place your mint patty in

the center and shape the dough, sealing the patty. Then shape your stuffed

dough into a round ball and place on a cookie sheet. Repeat until all the

dough is used. Freeze for 20 minutes to allow butter to chill.

Remove frozen cookie dough and bake at 350 for 15 minutes. Remove

from the oven and cool completely.

Applesauce Chocolate Chip Cookies

1/2 c. shortening or butter

2 eggs

1 tsp. soda

1/2 tsp. cloves

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. salt

2 c. flour

1 c. sugar

1 c. applesauce

1 c. nuts (optional)

1 package chocolate chips

Mix applesauce and baking soda together in a non metal container and set aside.

Cream together butter and sugar. Add eggs one at a time. Add applesauce. Sift all dry ingredients together. Add to sugar mixture. Blend well. Add nuts and chocolate chips.

Bake @ 375º for 8 to 10 minutes.

Bars Fantastic

Ingredients:

• 1 c. butter (room temperature)
• ¾ c. brown sugar
• ¼ c. sugar
• 2 eggs
• 1 t. vanilla
• 3 c. all purpose flour
• ¼ t. baking powder
• 1 t. baking soda
• ½ t. salt
• ½ c. white chocolate chips
• 1 c. semi sweet or milk chocolate chips
• 14 caramels unwrapped and cut in 6 pieces each (or ¾ c. caramel bites)
• 1 c. Heath bar chips
• ½ c. chopped walnuts

Method:

In medium bowl measure flour, baking powder, baking soda and salt,

stir to mix and set aside. In a large bowl cream the butter, brown sugar

and sugar. Add the eggs and vanilla and mix until fluffy. Add dry ingredient

mixture and mix until well incorporated.

Divide dough in half and spread one portion as evenly as possible in the

bottom of a well greased 9x13 pan. On a work surface place a piece of

plastic wrap the size of your pan. Put the 2nd portion of dough, flatten the

dough slightly, cover with another piece of plastic wrap the same size as

the first and flatten with your hands or use a rolling pin to make it to the size

of the baking pan, set aside. Sprinkle the white chocolate chips, semi-sweet

chocolate chips, caramel pieces and heath chips on top of dough in the pan.

Remove the top piece of plastic wrap from the second piece of dough and

place that side on top of the heath bar chips. Slightly press the dough down

and remove the second piece of plastic. Sprinkle nuts on top of dough and

bake at 350-degrees for 20-25 minutes or until light golden brown. Cool 15

minutes then cut in 20 pieces. Serves 20.

Mrs. Fields Oatmeal Chocolate Chip Cookies

MRS. FIELD'S COOKIES
2 c. butter 2 c. sugar 2 c. brown sugar 4 eggs 2 tsp. vanilla 4 c. flour 5 c. oatmeal, ground in blender 2 tsp. baking powder 2 tsp. soda 24 oz. chocolate chips 4 oz. grated Hershey bar Cream butter and sugars together. Add eggs and vanilla. Mix in flour, oatmeal, baking powder and soda. Stir in chips and Hershey bar. Bake 7-10 minutes at 375 degrees.

Carmel Topped Brownies

Melt 1 c. butter

Add 1/2 c. cocoa

Beat 4 eggs

Add 2 c. sugar

1 tsp. vanilla

Add butter mixture and stir in:

1 3/4 c. flour

1/2 tsp. salt

1/2 tsp. baking powder

Pour into 9x13 pan and bake 23-25 minutes @ 350º. Mix the following ingredients and boil for five minutes. Pour on top of cake.

1 c. butter

1 can sweetened condensed milk

1 c. brown sugar

1/4 c. light corn syrup

When caramel on top of brownies has cooled a bit--drizzle with six ounces of melted chocolate chips.

Cream Cheese Filled Pumpkin Cookies

Cream Cheese Filled Pumpkin Cookies

Ingredients:

• 1 package (8 oz) lite cream cheese, softened
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 3/4 cups packed brown sugar
• 1 teaspoon vanilla
• 1 cup canned solid pack pumpkin (or homemade puree)
• 1 egg
• Red, Yellow and Green food colors, optional
• 2 cups semi-sweet chocolate chips, 12 oz package
• 3 cups flour
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 cup powdered sugar
• 3 tablespoons flour

Method:

Beat together softened butter, white sugar and packed brown sugar. Stir in vanilla, pumpkin, egg and a couple drops each red and yellow food color (enough to make cookie dough orange); stir in chocolate chips. Add 3 cups flour, pumpkin pie spice, salt and baking powder; stir to thoroughly mix. Remove approximately 1/2 to 2/3 cup cookie dough and set aside. Roll remaining cookie dough out between two sheets of lightly floured wax paper or parchment paper into a 12x15x1/4 inch rectangle. Freeze dough while preparing cream cheese filling.

Knead a couple drops green food color into reserved 1/2-cup cookie dough. Roll dough into approximately 36 small marble size balls, refrigerate/freeze until ready to use.

Beat cream cheese until smooth; add powdered sugar and 3 tablespoons of flour; beat until smooth and creamy. Remove cookie dough from freezer; peel off top parchment paper; spread prepared cream cheese over 2/3 the width of the rectangle (keep cream cheese on one side of dough and spread out to both ends). Using the parchment paper to carefully lift, roll cookie into a log, starting on the long cream cheese side (jelly roll fashion with cream cheese in center). Wrap log in parchment, return to freezer for 2-3 hours, preferable overnight (or until stiff).

Preheat oven to 375 degrees. Spray cookie sheet with non-stick spray or line cookie sheet with parchment paper. Remove cookie dough from freezer, remove parchment wrap, cut into 1/4 to 3/8-inch thick slices; place on prepared baking sheet. Place a green marble size piece of dough at the top of each cookie and slightly flatten to form a stem. Bake about 12-13 minutes or until lightly browned. Cool cookies on rack. Enjoy with a glass of cold milk.

Makes approximately 3 dozen cookies

* NOTE: Pumpkin Pie spice may be replaced with mixture of 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves.

Zucchini Chocolate Chip Cookies

3/4 c. butter 1 1/2 c. sugar 1 egg 1 tsp. vanilla 3 c. flour 2 tsp. baking powder 2 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. salt 1 1/2 c. grated zucchini 1 c. chocolate chips 1 c. walnuts Cream butter and sugar. Add egg and vanilla. Beat. Mix flour, powder, soda, cinnamon and salt. Blend into sugar mixture. Add zucchini, chocolate chips and nuts. Drop into greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes.

Nestle Chocolate Chip Cookies

2 tsp. water

2 1/2 c. flour

1 tsp. soda

1 tsp. salt

Combine first 4 ingredients.

1 c. butter

2/3 c. brown sugar

2/3 c. white sugar

Cream together. Then add:

1 tsp. vanilla

2 eggs

Add flour mixture to butter mixture. Add:

2 c. chocolate chips

Bake at 375º for 8-10 minutes.

Carmel Krispies

Carmel Krispies

12 c. rice krispies

2 c. brown sugar

1 c. butter

1 3/4 c. karo syrup

1 can eagle brand milk

Combine brown sugar, butter, and karo syrup into a large saucepan. Bring to a boil for 3 minutes. Remove from heat. Add 1 can eagle brand milk. Boil for 2 more minutes. Pour over rice krispies. Mix well