C is for cookie...

I am not feeling my usual snarky self…I do want some cookies. I hate to bake but I will do cookies. Love me some fresh warm cookies. Here is a few of my favorites:


Original Nestle® Toll House® Chocolate Chip Cookies

Ingredients:


• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large egg
• 1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts - I personally prefer pecans.

Directions


1. PREHEAT oven to 375 degrees F.
2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Here is a different spin my friend Kitty gave me over a year ago for peanut butter cookies. They are good as she promised!

Ingredients:


• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup chunky peanut butter
• 1/2 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup quick-cooking oats (I used old-fashioned Quaker oatmeal; the kind that cooks up in 3 minutes)


Directions:


Heat oven to 350*F. Line 2 large baking sheets with parchment paper. Whisk flour, baking soda, salt, and baking powder in a small bowl.


In a large bowl, with an electric mixer set to medium speed, beat butter and chunky peanut butter until smooth. Beat in sugars until well blended. Beat in egg and vanilla. With mixer on low speed, beat in flour mixer until just blended, then stir in oats.


Spoon level tablespoonfuls of dough into balls and place 2 inches apart on prepared baking sheets. Using a floured (I used sugared) fork, making crisscross pattern on top of each ball by pressing dough into a flat 2 1/2 inch circle, about 1/4 inch thick. Bake 10-12 minutes, or until lightly browned at edges. Let cool on baked sheet 1 minute before removing to wire rack to cool completely.

Now these last cookies are my absolute favorite!


Magic Cookie Bars from EAGLE BRAND®

Ingredients


• 1/2 cup butter or margarine, melted
• 1 1/2 cups graham cracker crumbs
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 1 cup semisweet chocolate morsels
• 1 cup butterscotch morsels
• 1 1/3 cups flaked coconut
• 1 cup chopped nuts


Directions

1.Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.

2.Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chips, coconut and nuts. Press down firmly with a fork.
3.Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.