This is a recipe you only make if you are having people over.  Its got everything that is good in it and is dangerous to have in your house if you are like me and lack will power.  It does take a very long time to cool to the point that you can cut it.  So either make it the day before or put it in the fridge to finish cooling.  This was off of the Skinny Chick site which is quite ironic I think.

1. Preheat oven to 350º.
2. Line an 8×8 baking dish with non stick foil (or use regular foil and spray with cooking spray).
3. Make cookie dough by creaming butter and sugar, then mixing in egg. Mix in flour, salt and baking soda, then chocolate chips.
4. Press about 2/3 of dough into the bottom of the pan.
5. Melt chocolate chips and sweetened condensed milk together until smooth in the microwave.  Do 30 second intervals for around 2 minutes, stirring at each interval.
6. Spread melted chocolate over the cookie dough.
7. Sprinkle Heath bar chunks over melted chocolate.
8. Take spoonfuls of remaining dough and drop over chocolate layer. Carefully spread out lumps of dough with fingers. It will not totally cover chocolate.
9. Bake for 25-30 minutes. The top should be set, and golden.
10. Remove from oven to cooling rack. Cool completely before serving. It takes around 12 hours to solidify to the point you can cut it.  Or put it into the fridge once it has cooled down to the touch.

I have done exhaustive testing to find my favorite chocolate chip cookie recipe.  There are so many opinions out there as to what is the best cookie but for me this is it.  Super soft and almost cake-like with a touch of salt and keeps great in a freezer or a secretive sugar stash.  I found this recipe at: http://www.averiecooks.com.

It is that time of year for all things zucchini.  My kids think zucchini equals dessert and I have yet to convince them there are other uses for those green monsters in our garden.  But this is one of my new favorites.  This recipe is courtesy of Martha Stewart.

1 c flour
1 1/4 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 c unsalted butter - divided and at room temperature - 1 1/2 sticks
1/2 c sugar
1/2 c light-brown sugar
1 large egg
1/2 tsp vanilla
1 c grated zucchini
1 c rolled oats
1/2 c chopped walnuts
8 oz cream cheese, room temperature
1 c powdered sugar

1. Preheat oven to 350 degrees.  Mix flour, cinnamon, baking soda, baking powder and salt in a small bowl.
2. In a mixer beat 1/2 c butter (1 stick) and the sugars until pale and fluffy.  Beat in egg and vanilla.
3. Beat flour mixture into butter mixture.  Mix in zucchini, oats and nuts.  Refrigerate until firm, about 1 hour.  (don't skip)
4. Scoop a large spoonful of dough onto parchment-lined baking sheets, about 2 Tbsp a scoop.  Bake until edges are golden, 16-17 minutes.  Let cool on wire rack.
5. Beat together remaining 1/4 c butter (1/2 stick), cream cheese and powdered sugar until smooth.  Spread 1 Tbsp onto a cooled cookie and top with another cookie.
6. Refrigerate until ready to eat.

I first had these cookies at a cookie exchange several years ago at my friend Gretchen's.  They are rot your teeth good.  Perfect for the day after parents leave, when everyone is in the doldrums a little bit.  And I wonder why I always have a few pounds to loose...


1 package (14 oz) caramels
1/2 c milk
2 c flour
2 c quick or regular oats
1 1/2 c packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 cup butter, softened
1 package (6 oz) chocolate chips
1 c chopped walnuts or dry roasted peanuts

1. Heat oven to 350 degrees.  Heat caramels in milk in a 2-quart sauce pan over low hear, stirring frequently, until smooth.
2. Mix flour, oats, brown sugar, baking soda, salt and egg.  Stir in butter with fork until mixture is crumbly.
3. Grease a 13x9x2 pan.  Press half of the crumbly mixture into pan.  Bake 10 minutes.
4. Sprinkle with chocolate chips and nuts.  Drizzle with caramel mixture.  Sprinkle remaining crumbly mixture over top.
5. Bake until golden brown, 20 to 25 minutes.  Cool 30 minutes.  Run knife around edge of pan to loosen sides.  Cool completely.  Cut into bars, about 2 x 1 inch.  Makes 54 bars.

These are not fragile, melt in your mouth cookies that you have to refrigerate/freeze and roll on wax paper. These are kid friendly, make right away, sugar vehicles - able to withstand having mounds of sprinkles piled on without breaking.


1 1/2 c real butter
1 1/2 c sugar
1 c sour cream
3 eggs at room temperature
3 tsp vanilla
1 1/2 tsp soda
1 tsp baking powder
1/4 tsp salt
6 c flour

Cream the butter and sugar. Mix in the sour cream, eggs and vanilla. Mix well. Add the rest of the ingredients a little bit at a time. Roll out on floured surface to desired thickness. Cut and bake at 350 degrees for 8-10 minutes. Cool and frost with sour cream frosting.

Peanut Blossom Cookies

48 Hershey Kisses or jumbo chocolate chips
1/2 c shortening
3/4 c peanut butter
1/3 c sugar
1/3 c brown sugar
1 egg
2 Tbsp milk
1 tsp vanilla
1 1/2 c flour
1 tsp baking soda
1/2 tsp salt

Heat oven to 375 degrees. Beat shortening and peanut butter. Add sugar and beat till fluffy. Add egg, milk and vanilla. Beat till smooth. Add flour, baking soda, and salt. Shape dough into small 1 inch wide balls. Roll in sugar. Bake 8-10 minutes and immediately press a kiss or chip in center of cookie. Cool on pan for 5 minutes and then cool completely on wire racks.

Mimi shared this recipe with us last year and it has become our favorite one. Robyn was adamant that for her turn on preschool treats she needed to bring cookies. So we spent the afternoon making them - make one, lick hands and sample bites, wash hands, make one and repeat.

1 1/2 c Crisco
1 heaping cup packed brown sugar
1 heaping cup white sugar
2 tsp vanilla
3 beaten eggs

Combine till fluffy.

Mix together:
3 1/2 c flour
1 1/2 tsp salt
1 1/2 tsp baking soda

Combine wet and dry together until barely blended. Add a bag of chocolate chips and cook for 12-15 minutes on 325 degrees.

These cookies were first made by Mary Haymore for a Primary activity when I was little and have remained a yearly favorite. I saw a very similar recipe in Better Homes and Gardens this last month, so I must not be the only one who loves them!

Halloween Cookies

Mix together:
2 eggs
1 1/2 c shortening
2 c white sugar
1/2 c molasses

Then add:
(Recipe says to sift the following 3 times before adding but I just dump it all in)
4 c flour
4 tsp ground cloves
4 tsp soda
2 tsp cinnamon
2 tsp ginger
1 tsp salt

Mix well and form into balls, roll in sugar and then after arranging them on a cookie sheet press them flat with the bottom of a glass. Bake at 350 degrees for 10 min. Cool.
Decorate with orange frosting, green candy stem, candy corn for nose, chocolate chips for eyes and pull apart licorice for a mouth. My kids come up with my alternate ways to form a face.