Kitchen

[BLH]

The best cookie that I make are snickerdoodles. They turn out every time.

[Yahooey]

On 10/1/2014 Gloria said:

This is a new favorite. My daughter and I have made them a couple of times in the last couple of months This is saying something, since we like to make different things and not repeat when taking to someone's house.

It is a Pillsbury Recipe (click link to "pin" recipe): Fudgy Chocolate Chip-Toffee Bars

These are absolutely delicious! The chocolate, sweetened condensed milk and butter melted together sort of made a chocolate, caramel layer. BTW, I did this step in the microwave (stirred in 30 sec. intervals), not in a saucepan. I will definitely experiment with other chips and flavors, too. We chose to use milk chocolate chips instead of semisweet and they were great.

We used Heath toffee bits, and here is where I want to impart a food allergy warning: we did not know they used almonds in the making of the toffee! There is no warning on the front of the bag. I discovered it after we made them to take to a party and I read the ingredients on the back. We have several members in our family who are allergic to tree nuts. These would be just as delicious without the toffee, I am sure, so feel free to leave it out if there is an allergy issue.

The directions said you could put them in the fridge for a firmer bar. I did this and then sliced them (32 bars). Much easier to slice when they are a bit firmer.

Hope you try them because they are really great!

Gloria

1/2

cup butter, melted

2

cups graham cracker crumbs (32 squares)

1

bag (8 oz) toffee bits (1 1/2 cups)

1

roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies

1

bag (12 oz) semi-sweet chocolate baking chips (2 cups)

1

can (14 oz) Eagle Brand® Sweetened Condensed Milk

1

tablespoon butter

1

teaspoon pure vanilla extract

1

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
• 2In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.
• 3Meanwhile, let cookie dough stand at room temperature 10 minutes to soften. In 2-quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust.
• 4In medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits.
• 5Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer. For bars, cut into 8 rows by 4 rows.

Looks absolutely rich and delicious.

[Yahooey]

On 10/1/2014 Maggie charlie said: My mother 's Italian Lemon Cookies ,A festive Holiday treat ,that all enjoy.

can you post the recipe pls

[chickenbutt]

A friend gave me a lovely ginger cookie that I love. They are soft (I don't like hard cookies) and really nice.

One favorite of mine is those silly, ridiculous 'no bake cookies' that I remember from the school cafeteria. They are chocolate, peanut butter, oats, etc, and I like to put raisins in mine. Super easy to make but I mostly like them because they taste so good.

[GloriBee]

On 10/1/2014 Yahooey said:

On 10/1/2014 Gloria said:

This is a new favorite. My daughter and I have made them a couple of times in the last couple of months This is saying something, since we like to make different things and not repeat when taking to someone's house.

It is a Pillsbury Recipe (click link to "pin" recipe): Fudgy Chocolate Chip-Toffee Bars

These are absolutely delicious! The chocolate, sweetened condensed milk and butter melted together sort of made a chocolate, caramel layer. BTW, I did this step in the microwave (stirred in 30 sec. intervals), not in a saucepan. I will definitely experiment with other chips and flavors, too. We chose to use milk chocolate chips instead of semisweet and they were great.

We used Heath toffee bits, and here is where I want to impart a food allergy warning: we did not know they used <em>almonds</em> in the making of the toffee! <em>There is no warning on the front of the bag.</em> I discovered it after we made them to take to a party and I read the ingredients on the back. We have several members in our family who are allergic to tree nuts. These would be just as delicious without the toffee, I am sure, so feel free to leave it out if there is an allergy issue.

The directions said you could put them in the fridge for a firmer bar. I did this and then sliced them (32 bars). Much easier to slice when they are a bit firmer.

Hope you try them because they are really great!

Gloria

Looks absolutely rich and delicious.

Thanks! They really are! I deleted the pic for space, or the thread will get too long and repetitive.

Gloria

[Dusty1]

On 10/1/2014 BLH said:

The best cookie that I make are snickerdoodles. They turn out every time.

Do you use butter or shortening? I love Snickerdoodles, but they are great right out of the oven & then they are stale tasting. Do you have that problem?

[brewhaha]

chocolate chip

[Q4u]

I make a special cookie once a year that has three chocolate chip types in it, milk, semi sweet and white. It has three nuts, slivered almonds, walnuts and pecans and then only enough moisture to be able to mix it. I've made them for many years and have lost the ability to mix this thick batch so I broke down and bough the Mogador of Mixers, the Kitchenaid 600, 575 watts of power and it will even overheat when I am making them... but it has seriously saved my arm~!

The cookies look like (and taste like) candy! I LOVE them.... and get a lot of requests...

[Daysdee]

On 10/2/2014 brewhaha said:

chocolate chip

Same here and also the sugar cookies from MaryBeth's cookbook.

[melly1964]

My favorite cookies to make (and eat) are No Bake cookies aka Boiled cookies or Stove top cookies. Some folks call them mud cookies or cow paddies. I just call them delicious! These are the chocolate/oatmeal/peanut butter among other ingredients cookies. I'll post a recipe soon. I tweek the original recipe to suit my taste buds. Less sugar, more cocoa, and I use half and half for part of the milk called for in the recipe. When I post my recipe, I'll add in my revisions and tips.