Candy Bar Cookies

Candy Bar Cookies
by Cocoaphone, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Bars-Cookies
Prep Time: 15 Minutes
Level: Baking Experience Helpful
Yield: 24 Cookies


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These cookie bars are made with oatmeal, peanut butter, and chocolate chips. The base is salty and sweet, and the topping is very sweet! Not sure why they are called candy bar cookies though. They do not taste like any candy bars we've ever had. Maybe it's because the peanut butter chocolate coating tastes like candy (similar to Reese's), and, they are BAR COOKIES. Put them together and what do you have? Candy Bar Cookies! :o)

Ingredients:

1 c. brown sugar, firmly packed
1/2 c. butter, softened
1/2 c. light corn syrup
3 tsp. vanilla
1 tsp. salt
4 c. quick-cooking oats
1/2 c. peanut butter
1 c. semi-sweet chocolate chips

Instructions:

By hand or with electric mixer on medium speed, combine brown sugar and softened butter until fluffy. 

Add corn syrup, vanilla, and salt. Stir in oats. Spread evenly in greased 9x13x2 inch baking pan. Bake at 350 degrees for 15 minutes. 

Melt peanut butter and chocolate chips over low heat, stirring constantly. 

Editor's Note: We melted the peanut butter and chocolate chips in the microwave, on high for 45 seconds, stirring every 15 seconds. 

Spread over baked cookie layer while still warm. 

Cut into bars, when cool. Makes 2 dozen bars.

Enjoy!

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Zucchini Brownies with Chocolate Frosting

Zucchini Brownies with Chocolate Frosting
by Vickie Hardie of Rapid City, SD, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Cookies
Prep Time: 25 Minutes
Level: Baking Experience Helpful
Yield: 12 - 24 Bars


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My mother gave this recipe to me. It doesn't call for any eggs. Some zucchini have more moisture than others. It doesn't matter, just use two cups of grated zucchini. 

Editor's Note: These brownies are moist and delicious, and healthier too!

Ingredients:

2 c. flour 
1 1/4 c. sugar
1 tsp. salt
1 1/2 tsp. baking soda
1/4 c. cocoa
1/2 c. nuts
1/2 c. oil
2 tsp. vanilla
2 c. finely grated zucchini

Directions:

Mix flour, sugar, salt, baking soda, cocoa.

Add chopped nuts.

Add oil, vanilla, and zucchini. Mix by hand until moistened. Pour into a well greased 9x13-inch pan. 

Editor's Note: We grated the zucchini with a food processor. Worked great!

Bake at 350 degrees for 25 minutes. Cool before frosting.

Frosting…

Ingredients:

1 c. sugar
4 T. milk
4 T. margarine
1/3 c. chocolate chips

Directions:

Boil sugar, milk and margarine for 30 seconds. 

Add chocolate chips and stir. 

After frosting thickens, spread on brownies.

Same brownies the next day, even MORE moist and delicious than they were the first day.


Enjoy!

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Caramel Apple Bars

Caramel Apple Bars
by CC, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com

Category: Desserts, Cookies, Bars
Prep Time: 30 Minutes
Level: Baking Experience Helpful
Yield: 24 Bars

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If you like caramel apples you will love these cookie bars! I will break the directions down into steps and give you several tips along the way to help make this an easy process. If serving for a holiday dinner or party, plan on two bars per person. They are too delicious to eat just one.

Ingredients:

1 c. brown sugar, packed
1/2 c. butter, softened
1/4 c. shortening
1 3/4 c. all-purpose flour, (plus 3 T. set aside)
1 1/2 c. quick-cooking oats
1 tsp. salt
1/2 tsp. baking soda
3 Granny Smith apples
13-14 ounces caramels

Directions:

Preheat oven to 400 degrees, or you can wait until you're closer to baking time.

In a mixing bowl, blend together sugar, butter and shortening.

In a separate bowl, mix together 1 3/4 c. flour, oats, salt and baking soda. Add to butter mixture 1/3 at a time, blending well. Reserve 2 c. of combined mixture into a small bowl and set aside.

Press the larger amount of oat mixture into an ungreased 9x13-inch pan.

Chop apples, peeled or unpeeled. 

Note: I chopped the apples earlier so I sprinkled them with lemon juice to prevent browning. I also chose to wash them well and NOT peel them because 2/3 of an apple's fiber is in it's peel.

Toss apples and 3 T. flour; spread over mixture in pan.

Heat caramels over medium-low heat until melted, stirring as needed. Or, melt caramel in the microwave (see "The Best Way to Melt Caramel Candies" below). As soon as caramels are melted and smooth, IMMEDIATELY drizzle evenly over apple layer. Do not pour, but drizzle. If you pour the caramel out too fast, it will be heavier wherever you pour it and there will not be enough to cover all the apples. The caramel rehardens quickly so spreading it out after is not a good option. So, drizzle, drizzle, drizzle!  

The Best Way to Melt Caramel Candies: I found the best (and easiest) way to melt caramel candy is to place the unwrapped pieces in a large glass measuring cup and heat for 1 minute, then stir, heat 1 minute more, then stir, heat another 30 seconds if needed, then stir and use immediately in your recipe (see "How to Clean Melted Caramel" below).

Sprinkle the caramel drizzled apples evenly with reserved oat mixture; press lightly. Bake at 400 degrees for 30 minutes or until topping is golden brown. 

Cut into 24 bars, while still warm. Don't worry, they are easy to cut because the caramel is completely melted when hot. If there are any left (after your holiday dinner or party), store in refrigerator. 

Here's a few the next day. They taste like a combination of baked apple crisp and gooey caramel apples. YUM! 

How to Clean Melted Caramel: To clean hardened caramel off measuring cup, fill with water and microwave for 2 minutes. Remove from microwave. With a spoon, scrape sides and stir. If there is still hardened caramel on the glass, microwave for 1 minute more and repeat as needed. Water will quickly become cloudy as caramel dissolves and can then be poured out safely in the sink.



Recipe edited and photos added by CookieClubRecipes.com
Originally submitted by CC
Cookbook: 2008 Annual Cookie Club Recipes, pg. 9

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Christmas Thumbprint Cookies with Jam

Christmas Thumbprint Cookies with Jam
by Denise Brotton, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Cookies
Prep Time: 15 Minutes
Level: Baking Experience Helpful
Yield: 3 Dozen Cookies


These jam filled cookies are pretty for the holidays and taste so good. Everyone loves them!

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Ingredients:

8-ounce package cream cheese, softened
3/4 c. butter (not margarine), softened
1 c. sugar
2 tsp. vanilla
2 1/4 c. flour
1/2 tsp. baking soda
Jam or preserves

Directions:

Preheat oven to 350 degrees. 

Beat cream cheese, butter, sugar, and vanilla together in large bowl.

In a separate bowl stir together flour and baking soda. Add flour mixture slowly to creamed mixture and mix well. 

Shape cookie dough into balls and place on cookie sheets. 

Editor's Note: When baking these cookies we used parchment paper, however, it is not necessary. It would also be fine to use ungreased baking sheets.

Press indent into each cookie ball with your thumb. 

Editor's Note: Choose your favorite jam or preserves to use; store bought or homemade, regular or no sugar added. We chose blackberry jam and red raspberry preserves for variety. We also made a few with guava jelly (purchased on our last trip to Florida). YUM!

Fill each cookie indent with a teaspoonful of jam or preserves.

Bake 10 - 12 minutes. Careful, do not overbake. 

Enjoy!

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Christmas Cookie Press Recipe 2

Mom's Holly Wreaths - Cookie Press Recipe 2
by Connie Taylor, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Cookies
Prep Time: 20 Minutes
Level: Baking Experience Helpful
Yield: 3 Dozen Cookies


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Another favorite Christmas recipe for the cookie press

Ingredients:

1/2 c. butter (room temperature)
1 and 1/2 ounces cream cheese (room temperature)
1/4 c. sugar
1/2 tsp. vanilla extract
1 c. sifted all purpose flour
Green sugar crystals or candy sprinkles

Directions:

Cream butter, cream cheese and sugar. Add vanilla. Slowly add sifted flour. Mix well. Form wreaths with cookie press. Decorate with green sugar or sprinkles. Bake at 400 degrees for 8-10 minutes. Do not overbake. Cool on rack.

Enjoy!

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Ginger Snap Oat Cookies

Ginger Snap Oat Cookies
by Keena Cooper, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Cookies
Prep Time: 15 Minutes
Level: Easy to Bake
Yield: 3-4 Dozen Cookies


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These cookies are very sweet. They are crisp on the outside and chewy on the inside. And very good with a glass of milk!

Ingredients:

3/4 c. shortening
1 c. firmly packed brown sugar
1/2 c. white sugar
1/2 c. molasses
2 tsp. vinegar 
3 T. water, 3 T. oil, 2 tsp. baking powder, mixed together
1 1/4 c. flour
1 T. ground ginger
1 1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
2 3/4 c. quick-cooking oats
1 1/2 c. raisins

Note: We used apple cider vinegar.

Directions:

Preheat oven to 350 degrees. Grease cookie sheet.

In a large bowl, combine shortening, brown sugar, white sugar, molasses, vinegar and baking powder, water and oil mixture. Beat until well blended, set aside. 

In another bowl, combine flour, ginger, baking soda, cinnamon and cloves. Mix into creamed mixture and stir until blended. 

Add in oats and raisins. 

Drop rounded teaspoonfuls 2-inches apart onto prepared cookie sheet.

Bake 11 minutes. 

Cool on cookie sheet for 1-2 minutes, remove to cooling rack.

Enjoy!

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No Bake Cookies - Recipe 1

No Bake Cookies - Recipe 1
by James, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Cookies
Prep Time: 15 Minutes
Level: Easy to Make
Yield: 2 - 3 Dozen Cookies


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Ingredients:

1/2 c. margarine, or butter
2 c. sugar 
1/4 c. cocoa
1/4 c. chocolate chips
1/2 c. milk
2 tsp. vanilla
1/4 c. peanut butter
3 c. old-fashioned oats

Instructions:

Measure 1/4 c. cocoa first, just because it smells so good! ;o)

In a medium size pot, add sugar, butter, cocoa, chocolate chips, and milk. 

Stir and boil for 3 minutes, over medium-high heat.

Remove from heat, add vanilla. 

Stir in peanut butter and oats. 

Continue stirring till cookie mixture is combined well.

Drop cookies by tablespoon onto wax paper to set.

Hint: If you're in a hurry... slide cookies with wax paper onto a flat tray or baking sheet and place in the fridge to chill. They will set very quickly this way. I'm not sure if you need to store these cookies in the fridge, but we did. They are, um, I mean, they WERE delicious!

Enjoy! 

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