Chocolate Filled Oatmeal Bars

Over the weekend, I baked these babies for the ladies I visit teach.  It makes a ton and is so dang nummy and gooey.  Every now and then, I get in the mood for chocolatey and gooey.  This is the solution.  Oh. My.  I'm proud to say that I baked them, took them to my ladies, kept less than half the pan at home and I only ate two before they were all gone!  But, it filled the craving, for sure!  I actually think that this is one of those "Mother used to make these" recipes. Not my mom, but, I remember having these like in the 70s.  Worth making, for certain!

1 cup butter
2 cups brown sugar
3 eggs
1 tsp. vanilla
3 cups oats
2 1/4 cups flour
1 tsp. baking powder
1/2 tsp. salt

Mix butter and sugar together.  Add vanilla, oats, and dry ingredients.  Spread 2/3 of mixture into a large cookie sheet/jelly roll pan or two 9x13 pans.

In a separate pan, heat until melted:

12 oz. pkg. milk chocolate chips
1 can sweetened condensed milk
2 tbsp. butter
1/2 tsp. salt

After mixture has melted on low, add 1/2 cup nuts and 1 tsp. vanilla. Pour this miture over oatmeal mixture.  Randomly spread remaining oatmeal mixture on top.  Bake at 350' for 25-30.  Do NOT overcook!   Enjoy!

Minty Holiday Blossoms

I made the mistake of buying Hersheys Mint Kisses before Thanksgiving. We're now on our fifth bag in this house and it's still another week until Mr. Turkey comes for dinner. Anyway, I had this wild idea and decided to give it a shot. So, here's what I've created for a fun Holiday Cookie. I used Denise's sugar cookie recipe, which has to be one of the best ever and the concept of Peanut Blossoms (my favorite cookies until today). I made a few changes and voila... these delicious treats!

1 1/2 cups butter
1 1/2 cups cups sugar
2 eggs
1 tsp. vanilla
4 cups flour
1 tsp. baking soda
1 tsp. salt
1/2 cup milk
1/2 tsp. mint extract
8 or so drops of green food coloring

bowl of sugar
2 bags Hersheys Mint Kisses, unwrapped

Cream butter and sugar together. Add eggs and vanilla. Mix well. Add flour, soda and salt, alternately with milk. Add food coloring until green enough and mint extract. Mix well. Roll into balls (about a teaspoon) and then roll in the bowl of sugar until coated. Bake for 7-9 minutes at 375 degrees. They will look undercooked. Do not overcook. While cookies are baking, unwrap all of the kisses and set aside in a bowl. Remove the cookies from the cookie sheet and wait about three minutes. Place a Candy Kiss in the center of each cookie. Let cool completely before storing. Makes about 75 regular size cookies. Enjoy!

A few other thoughts...

The girls and I made the recipe without the mint and green to begin with. We just rolled the cookies in the sugar and placed the kisses after baking. Very tasty. BUT, do not place the kisses in the cookies until they've cooled for a few minutes or they will flatten. (That actually works out too, because they are easier to store without the kiss bumping off the top.) I'm also thinking that these would be really cute rolled in green or red sugar crystals for Christmas!

This dough is also perfect for fruit pizza!

Hyde Park Honey Cookies

These cookies were made by my sister-in-law and became a favorite in our house instantly. They are quite a bit like snickerdoodles but much tastier and moister. I always double the batch and we never have leftovers.

2/3 cup oil (I usually only use 1/2 cup and they are still plenty moist)

1 cup sugar

1/4 cup honey

1 egg

2 tsp. vanilla

2 1/4 cup flour

2 tsp. soda

1 tsp. salt

1 tsp. cinnamon

1 Tbsp. cinnamon and 1/c up sugar (to roll the cookies in)

Mix oil, sugar and honey. Add eggs and vanilla. Add flour, soda, salt and vanilla. Form 1" balls and roll in cinnamnon sugar mixture. Place on ungreased cookie sheets and bake at 350 for ten minutes. If doubling, do not double the soda, just add 1 teaspoon per and also go scant on the flour and salt.

Craisin Cookies

For some reason, I have abnormal children... they prefer broccoli to french fries, fresh fruit to cake and craisins to chocolate chips. Perhaps is that their father is commonly referred to as "Granola-Man". Regardless, here's their favorite cookie. And indeed, it's tasty and actually, pretty healthy compared to some. In the photo, they look pretty crumby. That's because I took them out of the cookie jar to photograph them. There were this dozen left because all the rest were eaten while cooling on the rack! First day of school will do that to ya!

3/4 cup brown sugar

3/4 cup sugar

3/4 cup butter flavored Crisco (almost healthy, I said)

2 large eggs

Cream together the sugar, shortening and eggs until no longer crystally.

2 1/2 cups whole wheat flour

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

Add the dry ingredients and mix, then add:

2 tsp. vanilla

1 hearty cup of craisins

Scoop by rounded teaspoons onto baking sheet. Bake about 10-12 minutes in a preheated 350degree oven until they start to turn golden. Do not overbake or they'll be crunchy. Makes about 50-60 cookies. Enjoy!

Heart Attack Bars

Liza did a Toyota kick when we arrived at her Bunco and her friend Taryl walked in with these bar cookies. Oh my! When you look at the ingredients, you'll see why they are called Heart Attack Bars, but if you made them for a group to share, and showed some self-control, and didn't eat the whole pan, they could just be semi-painless and as Taryl put it, "nummy deliciousness"! Who am I kidding? You'll want to eat the whole pan! Seriously, they're killer cookies! Taryl sent me the recipe this morning and made my day! A must try recipe!

1 1/2 c flour

1 1/2 c old-fashion oats

1/4 tsp salt

1 1/2 c brown sugar, packed

1/2 tsp baking soda

1 1/8 c butter, melted

14 oz (1 bag) Caramels

1/3 c heavy whipping cream

12 oz (1 bag) milk choc chips (i only use half a bag)

In a large bowl combine first 6 ingredients. (the mix)-melt caramels and cream in sauce pan over low heat.-Press 1/2-3/4 of mix into bottom of 9x13 pan*. Bake at 350 for 10-15 minutes.-sprinkle choc chips over baked mix and top with melted caramel mix.-sprinkle remaining oat mix on top*Bake at 350 for 15 minutes. Cool completely.***Best if made day before*** Enjoy!

Chocolate Chip Pretzel Bar Cookies

I happened onto this recipe a few weeks ago and could hardly wait to make them! I waited until we went to the ranch for our little vacation and shared them with everyone. It was agreed that these were the best bar cookies we'd tasted in a long time! The sweet and salty taste really adds to the recipe! I may never make a regular chocolate chip cookie again!

2 cups all purpose flour
1-teaspoon baking soda
½ teaspoon salt
1 ½ sticks of butter, softened
1-cup brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla
1 – 12 ounce bag milk chocolate chips
1 ½ cups mini pretzels, crushed

Preheat the oven to 350. Mix flour, baking soda and salt. In a large bowl, using a mixer, beat the butter with both sugars at medium speed for about 1 minute. Beat in the eggs and vanilla. Add the dry ingredients and mix well. Stir in the chips and pretzels.Spread the batter in the pan. Bake for 30 minutes, or until golden brown. The center will still be a little gooey. Cool completely. Cut into squares and serve. Enjoy!

Super Yummy Healthy Cookies

At least that’s what Doug thinks because they have coconut, nuts and raisins in them. I made these cookies years ago when I was out of chocolate chips and in the mood for cookies. They've been a huge hit ever since!

3/4 cups brown sugar
3/4 cup sugar
3/4 cup butter flavored Crisco or real butter
2 eggs
2 ½ whole wheat cups flour (it gives a nutty flavor)
1 tsp. Salt
1 tsp. Baking soda
1 tsp. Baking powder
2 tsp. Vanilla
1 cup chocolate chips
1 cup raisins (soaked in hot water for about fifteen minutes, then drained)
1 cup coconut
1 cup chopped pecans

Mix sugars, butter and eggs until creamy. Add dry ingredients until mixed. Place teaspoonful of dough on pan. Bake for 10-12 minutes at 375̊. Makes about 60 cookies. (Note: craisins work great instead of raisins!) Enjoy!

Reese’s Cookies

These cookies are divine. There's no other way to describe them!

1 ½ cups butter
½ cup sugar
1 cup brown sugar
3 eggs
1 large instant vanilla pudding mix
1 ½ tsp. Vanilla
3 ½ cups flour
1 ½ t. baking soda
Mini- Reeses Peanut Butter Cups (about 48)

Cream butter, sugars and eggs. Mix dry ingredients and add to creamed ingredients. Spoon by teaspoons into mini-muffin pans, filling about 3/4 full. Bake at 350̊ for 9 - 12 minutes. Bake until edges are light brown. Remove from oven, press unwrapped Reeses into baked cookie. Enjoy!