Malted Milk Ball Cookies



3/4 cup butter, softened

1-1/4 cups packed brown sugar

1 cup granulated sugar

1-1/2 tsp. baking soda

1/2 tsp. salt

3 eggs

1/4 cup vegetable oil

1-1/2 tsp. vanilla extract

3-1/2 cups all purpose flour

1-1/2 cups whole bran cereal

3 cups (12 oz.) malted milk balls, crushed



Preheat oven to 375º F.



In a very large mixing bowl beat butter with an electric mixer on medium to

high speed for 30 seconds.



Add brown sugar, granulated sugar, baking soda, and salt. Beat until well

combined, scraping sides of

bowl occasionally.



Beat in eggs, oil, and vanilla. Beat in as much of the flour as you can with

the mixer. Stir in any remaining

flour and the cereal. If desired, reserve 1/2 cup crushed candies to sprinkle

on top. Stir remaining candies

into dough.



Shape dough into 1-1/2" balls. Place balls 2" apart on an ungreased cookie

sheet.



Bake for 8 to 10 minutes or until golden. Place cookie sheet on a wire rack.



If desired, immediately sprinkle tops of warm cookies with reserved crushed

candies.



Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool completely.



Makes: about 60 cookies

Orange Slice Cookies

INGREDIENTS:
1 cup light brown sugar, firmly packed
1 cup granulated sugar
1/2 cup shortening
1/2 cup butter
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 cups quick cooking oats
2 cups orange slice candies, finely snipped
1 cup flaked coconut

PREPARATION:
In a large mixing bowl, cream sugars with shortening and butter
until light and fluffy. Add eggs and vanilla extract; beat well.
In a separate bowl, combine flour, baking soda, baking powder,
and salt.

Stir to blend. Stir dry mixture into the creamed mixture. Stir
in oats, orange slice candy, and coconut. Shape into 1-inch
balls. Place on a greased cookie sheet. Bake at 350° for 10 to
12 minutes, until lightly browned. Remove to wire rack to cool.
Makes about 72 orange slice cookies.

Butterfinger Bars

1 cup all-purpose flour
1/4 cup brown sugar
8 ounces cream cheese
1 cup Cool Whip®
2 cups milk
1 cup coconut
1/2 cup margarine
1 cup confectioners' sugar
1 cup miniature marshmallows
2 boxes instant vanilla pudding
4 Butterfinger candy bars

Mix flour, coconut, brown sugar and margarine until
crumbly and pat into a 13 x 9-inch pan. Bake 12 to 15
minutes at 350 degrees F, stirring frequently until
brown. Cool. Cream together the cream cheese,
confectioners' sugar, Cool Whip® and miniature
marshmallows. Put on top of crust.
Mix together the milk and pudding and put on the
cream cheese layer. Put a layer of Cool Whip®
atop this layer. Crumble 4 Butterfinger candy bars
and sprinkle them on top of Cool Whip® layer.

Candy Bar Bars

Can't decide whether a cookie or a candy bar would satisfy that craving for something sweet? Make these easy-to-bake bars and have both!

Servings: Makes 4 dozen bars
Serving Size: not available
Nutrition: not available
Prep Time: 15 minutes
Cook Time: 15+25 minutes
Total Time: 0

Ingredients
3/4 cup (1 1/2 sticks) butter or margarine, softened
1/4 cup peanut butter
1 cup firmly packed brown sugar
1 teaspoon baking soda
1 1/2 cups all-purpose flour
2 cups quick-cooking oats
1 egg
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
4 cups chopped candy bars (such as chocolate-coated nougat, wafer cookies,
chocolate and caramel-topped cookie bars, or chocolate-covered peanut butter
cups)

Instructions
Preheat oven to 350ºF. In large bowl, combine butter and peanut butter until
smooth; add brown sugar and baking soda. Beat well; stir in flour and oats.
Set aside 1 3/4 cups of the peanut butter mixture.
Stir egg into remaining peanut butter mixture in bowl. Pat into a 15x10-inch
baking pan. Bake 15 minutes. Remove from oven.
Spread EAGLE BRAND® over crust. Stir together reserved peanut butter mixture
and chopped candy bar pieces. Sprinkle mixture over all.
Bake 25 minutes or until golden brown. Cool and cut. Store leftovers loosely
covered at room temperature.

Candy Orange Slice and Date Bars recipe

Filling:
1/2 pound dates, cut fine
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon butter
1 cup water
12 candy orange slices, finely cut

Cook dates, sugar, flour, butter and water in a saucepan until thick. Remove from heat and add orange slices. Cool.

Batter:
1 cup brown sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda, dissolved in 3 tablespoon hot milk
1 1/3 cups all-purpose flour
1/4 teaspoon salt

Mix together well. Place half of batter in a 10 x 15 x 1-inch jellyroll pan that has been greased and floured. Cover with the filling. Spread remaining batter on top. Bake at 350 degrees F for 30 to 35 minutes. Frost with confectioners' sugar frosting.

 

M & M Dream Bars

2 cups oatmeal
1 cup brown sugar
1 teaspoon soda
1 1/2 cups flour
1/2 cup coconut
1/2 teaspoon salt
1 cup melted butter
1 can sweetened condensed milk
1/2 cup peanut butter
1 cup red and green Christmas M&M's
1 cup chocolate chips

Combine oatmeal, brown sugar, soda, flour, coconut and salt. Add melted butter and stir until moist. Will be crumbly. Reserve 1 1/2 cups crumbs. Press remaining crumbs into greased 9-by-13-inch pan.

Bake 12 minutes at 375 degrees. Combine milk and peanut butter. Spread over baked crust. Sprinkle on M&M's and chocolate chips. Sprinkle remaining crumbs over chocolate pieces. Lightly press crumbs down.

Bake 20 minutes or until golden brown. Cool before cutting.

 

Snickers Cookies

1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup margarine or butter, softened
1/2 cup peanut butter
1 teaspoon vanilla
1 egg
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
10 Snicker's Fun Size candy bars

Heat oven to 375 degrees Fahrenheit.

In large bowl combine sugar, brown sugar, margarine, peanut butter, vanilla and egg, beat well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, baking soda and salt to sugar mixture; mix well.

Shape about 1/3 cup dough smoothly around each candy bar making sure bar is completely covered.

Place 4- inches apart on ungreased cookie sheets. Bake at 375 degrees Fahrenheit for 13 to 16 minutes or until golden brown. Cool 10 minutes; remove from cookie sheets. Cool completely.

*Can be made as cookie pops: Securely insert a wooden stick into small end of each candy bar forming a lollipop. Shape about 1/3 cup dough smoothly around each candy bar making sure bar is completely covered.

M&M Cookies

1/2 bag of M&M's or chocolate chips ( 6 oz)
1 cup brown sugar
1 cup white sugar
1 cup shortening
2 eggs 2 cups flour
2 cups oatmeal
1 teaspoons vanilla
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder

Mix sugar and shortening. Mix in eggs and flavorings. Add dry ingredients and mix well. Drop by spoonfuls (I make a 1 inch ball) on greased cookie sheets.

Bake at 350° F. for 12- 15 min. (if dark pan check at 11 minutes).
Makes 4 dozen.

Snickers Cookies
2 sticks butter softened, take out of fridge and hour or so before making cookies, so it can soften. Don't use cold butter, also I substitute margarine for the butter

1 cup creamy peanut butter
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp vanilla
3 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 bag snickers miniature

Combine butter, peanut butter and sugars using a mixer on medium until light and fluffy. Slowly add eggs and vanilla until thoroughly combined. Mix flour, baking soda and salt in another bowl.
Slowly mix flour mixture into peanut butter mixture. It's easier to just use you hands to mix at this point. Its to hard to try and stir. Refrigerate till chilled and then take about a tablespoon and wrap cookie dough around a snickers. Bake 350 for 10-12 minutes until golden brown. it may take more time or less, just watch closely.

Mint Candy Filled Cookies



1 roll (18 oz) refrigerated sugar cookies

3/4 c. chopped unwrapped thin cream de menthe candies

(Like Andes)



Frosting:

2 1/4 cups powdered sugar

1/4 c. butter or margarine, softened

1 to 2 drops green food coloring

2 to 3 tablespoons milk



Garnish:

24 thin rectangular mints; unwrapped



Heat oven to 350. In medium bowl, break cup cookie

dough. Stir or knead in 3/4 c. chopped candies. Shape

teaspoonful of dough into balls. Place 1" apart on

ungreased cookie sheet.



Bake 9 to 11 minutes or until set and edges are light

golden brown. Cool 1 minute; remove from cookie

sheets. Cool completely, about 15 minutes.



In a small bowl, mix all frosting ingredients until

smooth, adding enough milk 1 teaspoon at a time until

desired spreading consistency. Spread 1 teaspoon

frosting on each cooled cooled cookie. Cut each candy

in half crosswise; cut each half diagonally into 2

triangles. Garnish each cookie with 2 candy triangles

to form a tree.



Makes 4 dozen cookies

From: <NOBR>RecipeQueen32</NOBR>  (Original Message)

Sent: 11/2/2008 1:40 PM

MOUNDS MACAROONS YIELD: 20 SERVINGS 1 C ALL PURPOSE FLOUR 1 TS BAKING POWDER 1/4 TS SALT 2/3 C SUGAR 1 PK CREAM CHEESE (3 OZ) -ROOM TEMPERATURE 1/4 C UNSALTED BUTTER (1/2 STICK) -ROOM TEMPERATURE 1 LG EGG 1 TS VANILLA EXTRACT 3/4 TS ALMOND EXTRACT 1/2 TS ORANGE PEEL; GRATED 3 3/4 C SHREDDED SWEETENED COCONUT; -(AB. 12 OUNCES) 1 1/2 C MOUNDS BARS (1/2-INCH PIECES -(AB. 7 1/2 OZ) 4 OZ SEMISWEET CHOCOLATE; CHOPPED SINCE THIS IS A FIRM DOUGH, THE MXCAROONS WILL HOLD THEIR SHAPE DURING BAKING AND PRODUCE LARGE MOUND-SHAPED COOKIES (ABOVE CENTER) - APPREPRIATE SINCE THEY CONTAIN PIECES OF MOUNDS CANDY BARS. PREHEAT OVEN TO 275 DEG. LINE 2 COOKIE SHEETS WITH PARCHMENT PAPER. COMBINE FLOUR, BAKING POWDER AND SALT IN MEDIUM BOWL. USING ELECTRIC MIXER, BEAT SUGAR, CREAM CHEESE AND BUTTER IN LARGE BOWL UNTIL FLUFFY. BEAT IN EGG, VANILLA, ALMOND EXTRACT AND ORANGE PEEL. ADD FLOUR MIXTURE AND MIX JUST UNTIL COMBINED. SIR IN 2 1/2 CUPS COCONUT. ADD MOUNDS PIECES AND STIR UNTIL COMBINED. SPREAD 1 1/4 CUPS COCONUT ON PLATE. USING 2 TABLESPOONS DOUGH FOR EACH COOKIE, ROLL DOUGH INTO 1 1/2-INCH ROUNDS. ROLL EACH ROUND IN COCONUT. ARRANGE ROUNDS 2 INCHES APART ON PREPARED COOKIE SHEETS. BAKE UNTIL COOKIES ARE PUFFED AND COCONUT IS LIGHT GOLDEN. ABOUT 35 MINUTES. COOL ON COOKIE SHEETS 5 MIN. TRANSFER TO RACKS; COOL COMPLETELY. STIR CHOCOLATE IN TOP OF DOUBLE BOILER SET OVER SIMMERING WATER UNTIL MELTED AND SMOOTH. REMOVE FROM HEAT. DIP FORK INTO MELTED CHOCOLATE AND DRIZZLE LINES OF CHOCOLATE ACROSS TOPS OF COOKIES. REFRIGERATE COOKIES UNTIL CHOCOLATE SETS, ABOUT 30 MINUTES. (CAN BE PREPARED 3 DAYS AHEAD. REFRIGERATE IN AIRTIGHT CONTAINERS.) SERVE COLD OR AT ROOM TEMPERATURE. MAKES ABOUT 20