PECAN BARS

FOR THE CRUST:

• 1 1/2 cups all-purpose flour
• 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1 large egg, lightly beaten

FOR THE FILLING

• 3/4 cup packed light-brown sugar
• 1/4 cup light corn syrup
• 1/4 cup heavy cream
• 1/4 teaspoon salt
• 8 ounces (about 2 cups) pecans
• 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces

Preheat oven to 375 degrees. Line a 9-inch square baking pan with foil.

Make the crust: In a food processor, pulse flour, sugar, and salt to combine. Add butter; pulse until mixture resembles coarse meal. Add egg; pulse just until a dough forms.

Transfer dough to prepared pan; with floured fingers and an offset spatula, press firmly into bottom and 3/4 inch up sides. Freeze until firm, about 15 minutes.

Prick bottom of dough; bake until lightly golden, 22 to 25 minutes. Let cool while preparing filling.

Make the filling: In a large saucepan, bring butter, brown sugar, and corn syrup to a boil over high heat, whisking constantly, until smooth; continue boiling, without stirring, until slightly darkened, about 2 minutes.

Remove pan from heat. Whisk in cream and salt; mix in pecans. 

Assemble and bake: Spoon hot filling evenly over crust, using spoon to arrange and press in nuts so they fit snugly (create as flat a surface as possible).

Bake until bubbling and golden-colored, 18 to 22 minutes. Cool completely in pan.

Using foil, lift cake from pan; peel off foil. With a sharp knife, trim edges (if desired). Cut into 6 even strips; cut each strip crosswise into 4 even strips to make 24 bars.

LEMON CHEESECAKE BARS

 INGREDIENTS

2 cups all-purpose flour 

 1/2 cup powdered sugar 

          1 cup (2 sticks) butter, softened 

                 1 pkg. (8 oz.) cream cheese, softened 

2 large eggs 

2/3 cup (5 fl.-oz. can) Nestles Carnation evaporated milk 

1/2 cup granulated sugar 

1 tablespoon all-purpose flour 

1 tablespoon lemon juice 

2 teaspoons grated lemon peel 

1 teaspoon yellow food coloring (optional) 

1 cup sour cream

Directions

PREHEAT oven to 350° F.

COMBINE flour and powdered sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. Press onto bottom and 1-inch up sides of ungreased 13 x 9-inch baking pan.

BAKE for 25 minutes.

PLACE cream cheese, eggs, evaporated milk, granulated sugar, flour, lemon juice, lemon peel and food coloring in blender container; cover. Blend until smooth. Pour into partially baked crust.

BAKE for additional 15 minutes or until set. Cool in pan on wire rack. Spread sour cream over top; refrigerate. Cut into bars. Garnish as desired.

MONKEY SQUARES

Monkey Squares

from TheWelcomeMat 

1 ½ cups sugar

1 cup sour cream
½ cup butter, softened
2 eggs
1 ¾ cups (3 or 4) ripe bananas, mashed
2 teaspoons vanilla
2 cups flour

1 teaspoon baking soda

¾ teaspoon salt
½ cup chopped walnuts (optional)

Heat oven to 375 degrees. Grease and flour 10x15 jelly roll pan. Beat first four ingredients until creamy. Blend in bananas and vanilla one minute. Add dry ingredients and blend one minute. Stir in nuts and spread in pan. Bake 20 to 25 minutes until golden brown. Cool and frost with Browned Butter Frosting (recipe below).

 Butter Frosting 

 ½ cup butter
4 cups powdered sugar
1 ½ teaspoons vanilla
about 3 tablespoons milk or half and half

Heat butter in saucepan over medium heat past the melting point until it boiling, and a delicate brown. Remove from the heat and immediately add the remaining ingredients. This should be thicker than a glaze and thinner than frosting. Using a spatula smooth over the top of the Monkey Squares immediately. The frosting will be easier to spread once it's on the warm bread.

PEANUT BUTTER COOKIES

 

There are a few Hints/Tips to making these bad boys:
1.chill the dough for about 15 minutes before baking and keep it chilled while one pan is baking (especially during the warm months as Peanut Butter tends to ‘melt’ easily and makes the dough harder to work with). Chilling helps the cookies keep their shape while baking and helps with the delicate texture of the baked cookie.
2. You need to let these cool on a baking sheet for at least five to ten minutes after removing from the oven, if not they will fall apart because they are so tender! You can finish cooling on a wire rack before storing.
3. To keep these nice and soft, store a piece of bread in a sealed container with the cookies, make sure it is not touching the cookies (I place it on a piece of wax paper on top of the cookies in the container)
4. If freezing the balls for later baking, Chill dough, roll into balls and freeze. Don’t roll in sugar until ready to bake.(See photo)
5. These are delicate cookies and can be difficult to transport. a single layer of cookies transports beautifully. If needing to stack cookies to transport, place a few sheets of waxed paper in between layers.

The Original Peanut Butter Cookie
  1 cup + 2 TBS peanut butter
1/2 cup butter, softened
1/4 cup white sugar
3/4 cup packed brown sugar
1 egg
2 TBS milk
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Peanut Butter chips (I recommend the Reese’s brand, the generic are not the same)
1/2 cup Chocolate Chips
3/4 cup Sugar (for rolling dough balls, may need more or less)

 Preheat oven to 350.
Line baking sheets with parchment paper.
In a large mixing bowl, cream together the peanut butter, butter. Once combined beat in the white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla.
In a large bowl wisk together the flour, baking powder, and salt. Gently add to creamed mixture and mix until almost combined. Fold in chocolate and peanut butter chips. Chill dough for at least 15 minutes.
Roll tablespoonfuls of dough into balls. Gently roll the dough balls into sugar and place dough balls on parchment lined baking sheets. Carefully press each ball with fork tines to create a criss-cross pattern.
Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Remove from oven and cool on baking sheets for 5-10 minutes until sturdy enough to be transferd to a wire rack to cool completely.

CHEWY BUTTER BARS

Butter Bars

Crust:

1 yellow cake mix

1 egg

1/2 cup butter (1 cube), melted

Filling:

1 8 ounce package cream cheese, softened

2 eggs

2 teaspoons vanilla

1 stick butter, melted

3 cups powdered sugar

Combine crust ingredients and pat into a 9 X 13 pan. Beat cream cheese, eggs, and vanilla until smooth. Add butter and sugar. Mix well. Pour over crust. Bake at 350 degrees for 45 minutes.

Variations: use lemon cake mix and add lemon juice and zest to filling, use chocolate cake mix and add 3/4 cup peanut butter to the filling. I have never tried any of these, if you do, let me know how you like it!

OATMEAL PECAN COOKIES

 

 Oatmeal Pecan Cookies
     Yield: 5 dozen

1 package yellow cake mix
2 cups quick cooking oats, uncooked
1 cup sugar
1 cup vegetable oil
2 large eggs
1 cup pecans, chopped
1 1/2 teaspoons vanilla extract

Combine cake mix, oats and sugar in a large bowl. Combine oil and eggs. Add to dry ingredients, stirring well. Stir in pecans and vanilla. Drop dough by small rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 degrees for 12 minutes minutes or until lightly browned. Remove to wire racks to.
cool

FUNFETTI CAKE BARS

Funfetti Cake Bars
 

1 1/4 cup funfetti cake mix
3/4 cup AP flour
1/4 teaspoon baking soda
3/4 cup butter, melted and slightly cooled
1 egg
1 egg yolk
2 teaspoons vanilla
1/2 cup sugar
1/2 cup brown sugar
5 heaping tablespoons sprinkles of your choice (I used stars)

Directions:

1. Preheat oven to 350F. Grease an 8 x 8 inch pan.
2. Cream both sugars, butter, vanilla, egg, and egg yolk. 
3. Gradually mix in flour, cake mix, and baking soda until just mixed. Stir in sprinkles.
4. Spread batter evenly into greased pan.
5. Bake for 30-35 minutes until top is lightly browned and middle still jiggley in middle

SLUTY BROWNIES

Found this on Pinterest...looked amazing so I am sharing

Yield: 1 9x9 brownie pan

Serving Size: 10 brownies per recipe

Ingredients

For the Brownie layer:
• 10 tbsp unsalted butter
• 1 1/4 cups white sugar
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 2 tsp vanilla extract
• 2 large eggs
• 1/2 cup AP flour
For the Oreo layer:
• 1 package of Oreo (regular stuffed or double stuffed)
For the Cookie Dough layer:
• 1 cup unsalted butter (at room temp)
• 1/2 cup brown sugar
• 1 1/2 cup white sugar
• 2 eggs
• 2 1/2 tsp vanilla extract
• 2 1/2 cup AP flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 cups semi-sweet chocolate chips
• 
  

Instructions

1. For the Brownie layer:
2. In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.
3. For the Cookie Dough layer:
4. Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.
5. Assembly:
6. Pre-heat the oven to 350 degrees.
7. Line the bottom of a 9x9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
8. Layer 1/2 of the cookie dough on the bottom of a 9x9 baking pan, pressing down to form the bottom of the slutty brownies. Reserve the remaining cookie dough to be used to make cookies later in the day.
9. Layer as many oreos that will fit on top of the cookie dough. No need to overlap. One single layer will do.
10. Pour the brownie batter on top of the oreo layer and make sure it's evenly layers on top.
11. Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.
12. Serve with ice cream :)

TURTLE COOKIES

 

Ingredients

• Cookie:
• 1 cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
• 1 1/2 cups sugar
• 1/2 cup brown sugar
• 2 tablespoons milk
• 3 eggs
• 1 teaspoon vanilla
• 4 1/2 cups flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon salt
•  
• Caramel and Chocolate Topping:
• 28 caramels
• 2 tablespoons milk
• 30 pecan halves
• 1 (6 ounce) package semi-sweet chocolate chips

Directions

1. Cream Butter Flavor CRISCO® and sugars together. Add milk. Beat in eggs one at a time; add vanilla. Combine flour, baking soda, cream of tartar and salt. Mix into creamed mixture. Chill for one hour.
2. Heat oven to 350 degrees F.
3. Roll out 1/3 of the dough at a time, to about 1/4-inch thickness on a floured surface. Cut out with 2 1/4-inch cookie cutters. Place 2 inches apart on un-greased baking sheet.
4. Bake for 5-6 minutes, or until edges are slightly golden. Remove immediately to cooling rack.
5. Combine caramels and milk in microwave-safe bowl. Cover with waxed paper. Microwave (MEDIUM) for 1 minute. Stir. Repeat until smooth (or melt on range top in small saucepan on very low heat). Drop rounded teaspoonfuls on top of each cookie. Place 3 pecan halves around edge of caramel to resemble turtle.
6. Place chocolate chips in microwave-safe cup. Microwave at  (MEDIUM) for 1 minute. Stir. Repeat until smooth (or melt on range top in small saucepan on very low heat). Spread rounded teaspoonfuls over top of caramel. Do not cover the pecans. Cool completely.

CHOCOLATE MARSHMELOW COOKIES

 

Cookie:

1 milk chocolate cake mix

2 eggs

1/3 cup vegetable oil

Mix all ingredients together. Roll into 1-1.5" balls. Place on cookie sheet and bake at 350 degrees for  5-6 minutes.

Pull the cookie sheet out of the oven and place 6-7 mini marshmallows on each cookie. Put the cookie sheet back into the oven for 2-2.5 minutes (no longer!).

The marshmallows will kind of puff up . . .

Let the cookies cool on the cookie sheet for a couple of minutes, then remove to wire rack to cool.

Once they are cooled completely, put frosting on top.

Frosting:

1 cube margarine, softened

1/4 cup milk

1-2 tsp vanilla (depending on your taste)

3 cereal spoonfuls of cocoa

2-3 cups of powdered sugar

Combine all ingredients with hand mixer. Frost tops of cooled cookies.

CHERRY CHOCOLATE COOKIES

Ingredients

1 cup unsalted butter, softened, but still cool

1 cup powdered sugar

1/8 teaspoon salt

2 teaspoons maraschino cherry “juice”

1/4 teaspoon almond extract

2 and 1/4 cups all-purpose flour

1/2 cup maraschino cherries, chopped

Granulated sugar, for sprinkling the cookies

36 milk chocolate kisses, unwrapped

Instructions

1. Preheat the oven to 325 degrees.

2. In the bowl  beat the butter at medium speed until creamy, about 1 minute.

3. Reduce the speed to the lowest setting and slowly add the powdered sugar and salt.

4. Add the cherry juice and the almond extract until combined.

5. With the mixer still on low, slowly add the flour, scraping down the sides of the bowl as needed.

6. Increase the mixer speed to medium and add the cherries.

7. Shape the dough into 1-inch balls, and place the balls on a baking sheet, approximately 2 inches apart.

8.  Using your thumb, gently press each cookie in its center until the cookie is about 1/2-inch thick.

9.  Sprinkle each cookie with a little granulated sugar.

10.  Bake the cookies until the bottoms are lightly browned, about 14 minutes.

11. Once removed from the oven, immediately press a chocolate kiss into each cookie’s center.

12.  Transfer the cookies to a wire rack to cool completely.

RAINDEER SUGAR COOKIES

 

INGREDIENTS

3/4 cup peanut butter

1 1/4 cup firmly packed brown sugar

1/2 cup shortening

3 tablespoons milk

1 tablespoon vanilla

1 egg

1 3/4 cup all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

Chocolate-covered mini pretzels

Mini brown M&Ms

Regular-sized red M&Ms

Preheat oven to 375°F.

Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.

In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.

Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown. 

Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer's antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose (or any other color... some of mine ended up with green noses. They might be South Pole reindeer.). 

Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely. 

Makes about 40 reindeer cookies.

LEMON BARS

Cream Cheese Lemon Bars - - 1 box lemon cake mix - 1/3 cup butter or margarine - softened - 1 egg - 8 ounces cream cheese - softened - 1 cup powdered sugar - 1/2 lemon - grated - 2 tablespoons lemon juice or 1/2 fresh squeezed lemon - 2 eggs - 1 teaspoon vanilla 

9 x 13 baking pan.

Cook Time: 35 minutes 

In a mixing bowl, blend dry cake mix, butter, and 1 egg. Press into a 9 x 13 pan, ungreased. 

Beat the cream cheese until smooth. Gradually blend in the powdered sugar. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup of this mixture and refrigerate it for later use. 

Beat the remaining 2 eggs, add the vanilla, and then beat this mixture into the remaining cream cheese mixture until well blended. Spread over the cake mixture. Bake at 350° until set, approximately 25 to 30 minutes. Cool completely. 

Spread the reserved cream cheese mixture onto the bars. Refrigerate until firm; then cut into squares and serve.

REESES PEANUT BUTTER BARS

Peanut Butter Bars
1 c. butter1 c peanut butter
2 c graham cracker crumbs
2 c powdered sugar

1 1/2 c semi-sweet choco chips
4 Tbsp peanut butter

Directions: Melt butter & 1 c peanut butter. Add graham cracker crumbs and powdered sugar. Mix until well blended. Press into un-greased 9"x 13" pan. Melt choco chips with 4 Tbsp peanut butter (either on stove top or microwave) and spread on top of graham cracker mixture. Refridgerate for at least 1 hour.

CHOCOLATE CHEESECAKE BARS

These looked so yummy and easy to make that I had to try them. They were so good! Kudos
for Mr.Food.com for this one.

Serves: 15

Cooking Time: 45 min

Ingredients

• 3 (8-ounce) packages cream cheese, softened
• 3 eggs
• ³/4 cup sugar
• 1 teaspoon vanilla extract
• 2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough

Instructions

1. Preheat oven to 350 degrees F.
    
2. In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.
    
3. Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough.
    
4. Bake 45 to 50 minutes, or until golden and center is slightly firm.
    
5. Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.
    

 

RAINDEER SUGAR COOKIES

 

These are made with sugar cookie dough, shaped into triangles and baked. Then decorate.  If you don't have a sugar cookie recipe you can find one here under COOKIES and BARS.  I posted this strictly for the idea.

   

INGREDIENTS

1 recipe for sugar cookie dough .

1 cup vanilla ready-to-spread frosting

small pretzel twists

semisweet chocolate chips (about 1/4 cup)

gumdrops, cut in half

DIRECTIONS

1 Heat oven to 350°F. Make cookie dough and cut into circles. Shape each circle  into triangle-shaped by pressing down the top of the cookie and pressing in on the sides to shape a triangle.

2 Place cookies 2 inches apart on ungreased cookie sheet. 

3 Bake , Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.  

4 Frost cookies with frosting. Place 2 pretzel twists on each triangle near corners for antlers. Lightly press 2 chocolate chips into each cookie for eyes and 1 halved gumdrop for nose. Store between sheets of waxed paper in tightly covered container

CARAMEL CASHEW CHOCOLATE BARS

Found this YUMMY bar looking at recipes by Pillsbury. I buy cake mixes when they are on sale and I needed to use some before they expired but wanted to bake something other than cake. Well  I didn't use my cake but found this instead. This is very easy and so yummy.

INGREDIENTS

1roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1bag (11.5 oz) Hershey's® milk chocolate baking chips (2 cups)

1container (18 oz) caramel apple dip (1 1/2 cups)

3cups crisp rice cereal

1 1/4cups Fisher® Cashew Halves and Pieces

DIRECTIONS 

1 Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.  

2 Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.  

3 Meanwhile, in 3- to 4-quart saucepan, cook 1 cup of the chocolate chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and cashews.  

4 Spread cereal mixture over crust. In 1-quart saucepan, heat remaining chocolate chips and dip over medium heat, stirring constantly, until melted and smooth. Spread over cereal mixture. Refrigerate until chocolate mixture is set, about 30 minutes. For bars, cut into 6 by 6 rows.

 

CARAMEL APPLE CHEESECAKE BARS

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons, divided

3 large eggs

1 1/2 teaspoons vanilla extract

Apples:

3 Granny Smith apples, peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel topping, recipe follows

1/2 cup caramel topping

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

 
Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Source: adapted from Paula Deen

PEANUT BUTTER CHOCOLATE BARS

1 (18.25) package plain yellow cake mix 

 1/2 cup butter, melted 

 1 cup creamy peanut butter 

 2 eggs 

 1 (12 oz) package semi-sweet chocolate chips 

 1 (14 ounce) can sweetened condensed milk 

 2 Tablespoons butter 

 2 teaspoons vanilla 

 1 cup coconut optional

DIRECTIONS: 

STEP ONE: Preheat oven to 325 degrees. 

STEP TWO: Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top. 

STEP THREE: In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla and coconut. 

STEP FOUR: Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly. 

STEP FIVE: Bake for 20-25 minutes. Cool completely before cutting into bars.

CANDYBAR COOKIES

http://picky-palate.com/2011/01/17/candy-bar-chocolate-chip-cookie-sandwiches/

2 sticks softened butter

1 Cup granulated sugar

3/4 Cup brown sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
10 oz bag chocolate chips
Variety of snack size Reeses Peanut Butter Cups, Snickers and Kit Kat
1.  Preheat oven to 350 degrees F.  In a stand or electric mixer, cream butter and sugars until well combined.  Add eggs and vanilla until well combined.
2.  Place flour, baking soda and salt in large bowl; mix then slowly add to wet ingredients.  Add chocolate chips to combine.  Using a cookie scoop take one scoop of cookie dough and place on top of snack size candy bar.  Take another scoop of dough and place on bottom of candy bar.  Seal edges together by pressing and cupping in hand until candy bar is enclosed with dough.  Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking.  Let cool for 5 minutes before transferring to cooling rack.  Serve with a tall glass of milk, enjoy!
Makes about 24 LARGE Cookies