COOKIES & BARS COOKIES Chocolate Whoppers 6 oz. semisweet baking chocolate 2 oz. unsweetened baking chocolate 3/4 stick (6 Tablespoons) unsalted butter or margarine (not spread) 2 large eggs 3/4 cup granulated sugar 2 teaspoons powdered (not granulated) instant coffee or espresso 2 teaspoons vanilla extract 1/2 teaspoon salt 1/4 teaspoon baking powder 1/4 cup all-purpose flour 1 cup (6 oz.) semisweet chocolate chips 2 cups (4oz.) pecans, toasted & coarsely chopped (or 1 c. pecans & 1 c. walnuts) Place oven rack in middle of oven. Heat to 350 degrees. Line cookie sheet with aluminum foil. Microwave both chocolates and the butter in a medium bowl on high 1 minute, then stir. Repeat at 30-second intervals until chocolate and butter have melted and mixture is smooth. (Or melt chocolate and butter in a saucepan over low heat, stirring until smooth.) Let cool slightly. In another medium bowl, with mixer on high speed, beat eggs, sugar, coffee powder, vanilla, salt and baking powder until lighter in color and bubbly, about 2 minutes. Reduce speed to low and beat in chocolate mixture(which may still be quite warm). Add flour and beat just until blended. Stir in remaining ingredients. Using a scant 1/3 cup batter per cookie (use a spatula to scoop batter into measure then to scoop it out onto the cookie sheet), drop 5 mounds on each cookie sheet, 1 in the middle and 1 toward each corner (dough is gooey). Dont't flatten tops. Bake 13 to 15 minutes, no longer. The surface of the cookie will be dry, shiny and cracked, but inside will be soft. Slide foil off cookie sheet onto countertop. Cool cookies on foil, or remove to a wire rack to cool. Makes 13 large wonderfully chocolate cookies. HINT: How to Toast Nuts. In oven: Spread nuts in a single layer in a shallow pan. Bake at 350 degrees for 10-15 min., shaking pan a few times, until nuts are lightly colored and give off a delicious aroma. Cool before chopping or using. In microwave: Spread nuts in a circle on a paper or other microwave-safe plate. Microwave on high 2 to 5 minutes, stirring every 30 seconds. Butter Pecan Cookies 1 cup butter 1/2 cup firmly packed brown sugar 1 egg 1 teaspoon vanilla 1 3/4 cups flour 3/4 cup powdered sugar 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup chopped pecans Cream butter until light and fluffy. Add brown sugar and egg and beat well. Add vanilla. Stir in flour, powdered sugar, baking soda and salt. Mix in pecans. Drop onto cookie sheet 2 inches apart, and bake at 375 degrees for 10 to 12 minutes, until very lightly browned. Yied: 2 dozen cookies. Millennium Mocha Rocky Road Oatmeal Cookies 1 cup (2 sticks) butter, softened 1/2 cup firmly packed brown sugar 1/2 cup granulated sugar 2 eggs 1 1/2 teaspoons vanilla 1 Tablespoon instant coffee granules 1 Tablespoon hot water 1 3/4 cups all-purpose flour(see note) 1 teaspoon baking soda 1/2 teaspoon salt 2 1/2 cups quick-cooking or old-fashioned oats, uncooked 1 1/2 cups semisweet chocotate chips 1 1/2 cups coarsely chopped toasted walnuts 1 1/2 cups miniature marshmallows Heat oven to 350 degrees. Spray cookie sheets with cooking spray. In large bowl, beat butter and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. Dissolve coffee granuales in hot water. Add to butter mixture; mix well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate chips and walnuts. To shape cookies, flatten 1 heaping teaspoon of dough in palm of hand. Arrange 4 marshmallows; wrap dough around marshmallows to completely cover. Repeat with remaining dough and marshmallows. Space cookies 2 inches apart on cookie sheets. Bake 10 to 12 minutes or until edges are golden brown. Do not over-bake; centers of cookies should be soft. Let stand 2 minutes on cookie sheets; remove to wire racks. Cool completely. Store tightly covered. Makes about 3 dozen cookies. NOTE:For old-fashioned oats, add 2 additional tablespoons flour. If desired, instant coffee granules may be omitted. Substitute 1 tablespoon milk for the hot water. Revenge Chocolate Chip Cookies I named this the Revenge Recipe because I understand that someone actually purchased the recipe on their credit card for $250 thinking they were only paying $2.50. The waitress at the famous restaurant where it was purchased quoted the price as it costing 250, not specifying two hundred and 50 dollars. The big name firm would not refund the customers money after the credit card transaction, and as a result she is offering the recipe free to the world. So enjoy this recipe, it is an expensive one. 1 cup butter 2 cups flour 1 teaspoon baking soda 1 cup sugar 2 1/2 cups blended oatmeal 12 ounces chocolate chips 1 cup brown sugar 1/2 teaspoon salt 4 ounces Hershey Bar (grated) 2 eggs 1 teaspoon baking powder 1 teaspoon vanilla 1 1/2 cups chopped nuts(your choice) Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add the eggs and vanilla; mix together with the flour, oatmeal, salt, baking powder, and soda. Add the chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes @ 375 degrees. Makes approximately 50 cookies. Cookie Pizza with Fruit 1 roll of sugar cookie mix (store purchased) 8 oz. cream cheese 1/4 cup powdered sugar 2 TB milk Glaze: 1/2 cup orange juice 1/4 cup lemon juice 1/2 cup sugar 2 TB cornstarch 1/4 cup cold water Brush some of the glaze on the fruit after the pizza is completely assembled. You will not need all the glaze. Can even cut it in half. Pat the cookie dough into a pizza pan and bake as directed on the package. Cool completely. Mix together the cream chees, powdered sugar. Only add the milk if the cheese and sugar is too thick to spread. Spread mixture over the baked and cooled crust. Arrange assortment of fruit over the cream cheese mixture. Fruit that is good to use is: strawberries, kiwi, pineapple chunks, mandarin oranges, etc. Be sure to drain all the juice off of any canned fruit. Glaze: Combine the orange juice, lemon juice and sugar. Bring to a boil. Dissolve the cornstarch in cold water then add it to the juice mixture and let cool. Bruch the glaze onto the fruit to preserve the color. BARS Caramel and Chocalate Pecan Bars Crust: 2 cups all purpose flour 1 cup packed brown sugar 1/2 cup butter 1 cup pecan halves Topping: 2/3 cup butter 1/2 cup packed brown sugar 1 cup semi-sweet chocolate chips 1. Preheat oven to 350 degrees. 2. Combine all the crust ingredients except for the pecans. Beat on medium speed until mixture resembles fines crumbs. Press mixture onto bottom of an ungreased 13" x 9" pan. Place pecans on top. 3. Combine 2/3 cup butter and 1/2 cup brown sugar in a quart pan. Cook on medium stirring constantly until the entire surface begins to boil. Boil stirring for one minute longer. Pour mixture over crust. 4. Bake Bake for 18 to 22 minutes or until entire carmel layer is bubbly. Don't overbake. Remove from overn and sprinkle remaining chocolate chips over the top. Swirl melted chips but leave some chips whole . Cool and cut into bars. Chocolate Bars 1/2 cup butter or margarine 1 1/2 cups graham cracker crumbs 14-oz. can Eagle Brand Sweetened Condensed Milk(not evaporated) 1 cup semi-sweet chocolate chips 1 cup peanute butter chips 1. Preheat oven to 350 degrees. 2. In 13 x9-inch baking pan, melt butter in oven. 3. Sprinkle crumbs evenly over butter; pour sweetened condensed milk evenly over crumbs. Then top with remaining ingredients; press down firmly. 4. Bake 25 to 30 minutes, or until lightly browned. Cool completely. Cut into bars.