Oooey, Gooey, Yummy in Your Tummy Cookies!!!

Here are some awesome cookie recipes I want to share with you all, these are perfect for your next get together whether it be for a sporting event or a holiday party!! Hope you all enjoy!

Ooohhhh Sooooo Good Heath Bar Cookies!!



2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups chopped Heath Bar pieces (Eight 1.4oz bars)
1/2 cup chopped walnuts or pecans



Preparation:

1. Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath Bar pieces and chopped walnuts. Set aside.

2. Beat together the butter and sugar. Beat in eggs one at a time, and vanilla.

3. Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. Chill cookie dough for at least 30 minutes (better an hour).

4. Preheat oven to 350°F. On cookie sheets lined with parchment paper or Silpat, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Place dough balls 3 inches away from each other on the cookie sheets. (Make sure there is plenty of room between the cookie balls, and that the cookie balls aren't too big. These cookies spread!)

5. Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.

Makes 6 dozen cookies

Milky Way Cookies(From my dear friend Leah)

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed light brown sugar
1/2 cup white sugar
1 tablespoon pure vanilla extract
1 large egg
1 egg yolk
10 caramels, unwrapped
1 tbsp milk
3/4 cup chopped pecans(optional)
6 Milky Way Simply Caramel Bars, chilled & chopped
1/2 cup semisweet chocolate chips.



1.Preheat the oven to 325°F. Line baking sheets with parchment or wax paper.

2.Sift the flour, baking soda and salt together and set aside. In a large bowl, beat melted butter, brown sugar, white sugar and vanilla extract, then beat in the egg and egg yolk until the mixture is well blended..

3.In a small, microwave-safe bowl, heat unwrapped caramels & milk until smooth and creamy, starting with 1-1/2 to 2 minutes, stirring once. If necessary, continue microwaving the caramel in 30 second intervals, stirring each time, until completely smooth. Allow the melted caramel to cool for about 10 minutes, then pour it into the wet ingredients..

4.Fold in the chopped pecans, followed by the dry ingredients. Add chopped candy bars and chocolate chips and stir until combined..

5.Drop cookie dough by rounded tablespoon onto the prepared cookie sheets. Bake for 10 to 13 minutes, or until the edges are a light golden brown. Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.



Oatmeal Raisin Cookies

1 cup Crisco shortening
1 cup light brown sugar
1 cup white sugar
2 large eggs well beaten
1 tablespoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon ground cinnamon
3 cups oats (use Quaker Quick or Old Fashioned. Do NOT use instant.)
3/4 cup chopped walnuts or pecans
1 cup raisins

Preparation:

1. Cream shortening and sugars, add eggs and vanilla and beat well.

2. Sift flour, salt, baking soda and cinnamon. Add to first mixture and mix well. Add raisins (if using) and nuts. Add oats last.

3. Spoon out by rounded tablespoonfuls on to greased cookie sheets. Bake at 350°F. Bake for 10 minutes. Remove to wire rack. Cool completely.

Makes about 2 dozen cookies.