Chocolate Chip Salted Caramel Cookie Bars (two peas & their pod blog)

ingredients:

2 1/8 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter, melted and cooled to room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
10 ounces caramel candy squares, unwrapped
3 tablespoons heavy cream
Sea salt, for sprinkling over caramel and bars

directions:

1. Preheat oven to 325 degrees F. Spray a 2-quart baking pan (which is an 11 X 7 pan-I used a glass Pyrex dish) with nonstick cooking spray and set aside.

2. In a medium bowl, whisk together flour, salt, and baking soda. Set aside.

3. In the bowl of a stand mixer, mix the melted butter and sugars together until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.

4. In a large microwave safe bowl, combine the caramels and heavy cream. Microwave caramels on High until caramels are melted, stirring every 20 seconds. This will take about 2 minutes, depending on your microwave.

5. Divide the cookie dough in half. Press half of the cookie dough into the prepared pan, smoothing the top with the spatula. Pour hot caramel over the cookie dough. Sprinkle caramel with sea salt. Drop spoonfuls of cookie dough over the caramel and spread dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.

6.Bake cookie bars for 30 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool bars on a wire rack to room temperature. Cut bars into squares and serve.

YIELD:  24 bars; 1 = 7 PP

Mama's Basic Shortbread Dough (linked from Facebook)

Ingredients

4 cups flour
1 tsp baking soda
1 tsp salt
1 lb butter (4 sticks)
1 1/2 cups sugar
1 tsp vanilla

Directions
Preheat oven to 325F.
Whisk flour, baking soda, and salt together in a large bowl.
Using a mixer, cream butter, sugar, and vanilla to a smooth consistency.
Add flour mixture 1/2 cup at a time to butter mixture - use a low setting on your mixture - until all flour is mixed.
Drop by the spoon/scoopful onto a cookie sheet or baking stone.
Bake for 20 minutes at 325F.

To change things up, stir in any kind of chip, nut, or sprinkle you'd like to use. I mixed in one bag of mini chocolate chips for the batch in the picture. (YUM!) My mama likes to make them with pecans mixed in or with a Hersheys' Kiss pressed into the center. At Christmas time, the kiddos and I make some with colored jimmies mixed in and others we'll roll in sprinkles or jimmies and then bake. Use your imagination!

Coconut Chocolate Chip Cookies ~ Taste of Home

1/2 c. butter, softened
3/4 c. sugar
1 egg
1/2 tsp. coconut extract
1 c. plus 2 T flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. (6 oz.) semisweet chocolate chips
1/2 c. flaked coconut

In a mixing bowl, cream butter and sugar.  Beat in egg and coconut extract; mix well.

Combine the flour, baking soda and salt; add to the creamed mixture.  Stir in chocolate chips and coconut.

Drop by rounded tablespoonfuls 2" apart onto ungreased baking sheets.

Bake at 375F for 11-13 minutes or until golden brown.  Remove to wire racks to cool.

YIELD:  1 1/4 dozen cookies

Oatmeal Raisin Cookies ~ Taste of Home

2 c. butter or margarine, softened (I used butter flavored Crisco)
2 c. packed brown sugar
1 c. sugar
2 eggs
1/2 c. water
2 tsp. vanilla
6 c. quick cooking oats
2 1/2  c. flour
2 tsp. salt
2 tsp. ground cinnamon
1 tsp. baking soda
2 1/2 c. raisins
12 oz. chocolate chips
1 1/2 c. chopped walnuts
1 c. flaked coconut

In a large bowl, cream the butter and sugars.  Add eggs, one at a time, beating well after each addition.  Beat in water and vanilla.

Combine the oats, flour, salt, cinnamon and baking soda; gradually add to creamed mixture.  Stir in raisins, chocolate chips, walnuts and coconut.

Drop by level tablespoonfuls 2" apart onto ungreased baking sheets.  Bake at 350F for 12-14 minutes or until lightly browned.  Remove to wire racks to cool.

YIELD:  12 1/2 dozen cookies
1 cooking = 2 WW PP

Sour Cream Sugar Cookie Cut Outs

1/2 c. Crisco
1 c. sugar
1 egg
1 1/2 tsp. vanilla
1/2 c. sour cream

Cream together the above ingredients.

2 2/3 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg

Add to creamed mixture.  Chill.  Roll dough 1/4" thick (I use 1/4 of it at a time and leave the rest in the refrigerator) using plenty of flour.  Bake at 350F for 8-10 minutes.

Glaze

5 T butter melted
3 c. powdered sugar
3 T milk
2 tsp. vanilla

Mix together.  Decorate cookies while icing is wet.  You can divide and color icing.  I put a damp cloth on top of the bowl while decorating so the glaze doesn't dry out.

Ultimate Chocolate Chip Cookies ~ Crisco

3/4 c. Butter flavored Crisco
1 1/4 c. Firmly packed light brown sugar
2 T milk
1 T vanilla
1 egg
1 3/4 c. flour
1 tsp. salt
3/4 tsp. baking soda
1 c. chocolate chips
1 c. coarsely chopped pecans (or 1/2 c. more chips if you rather not have nuts)

Heat oven to 375F.  Combine Crisco, brown sugar, milk and vanilla in large bowl.  Beat at medium speed until well blended.  Beat eggs into creamed mixture.

Combine flour, salt and baking soda.  Mix into creamed mixture just until blended.  Stir in chips and nuts.

Drop by rounded tablespoons full 3" apart on ungreased baking sheet.  Bake at 375F for 8-10 minutes for chewy cookies or 11-13 min. for crispy cookies.  Cool 2 minutes on baking sheet; remove to wire rack to cool.

YIELD:  5.5 dozen

I use this same recipe for butterscotch chip or m&ms.

Lemon Snap Cookies ~ Weight Watchers

11/2 c. flour
1/2 tsp. salt
1 tsp. baking powder
1/4 c. butter, softened
1 c. sugar
2 egg yolks
1 T lemon juice
1 T lemon zest
1/4 c. reduced-fat sour cream
cooking spray

Combine flour, salt and baking powder.  Set aside.

In a medium bowl, cream butter and sugar until fluffy.  Add egg yolks and mix well.  Add juice and zest; mix well.  Stir in sour cream and a small amount of flour; mix well.  Add rest of the flour mixture.

Wrap in plastic wrap. Chill 2-24 hours.  (You could leave this in a covered bowl)

Preheat oven to 375F.  Spray cookie sheets with cooking spray. Tear off dough and roll into 30 balls (I used the Pampered Chef small scoop and got 33 balls).  Place balls on prepared cookie sheet and flatten slightly.

Bake 9-12 minutes.

YIELD:  15 servings (2 cookies per serving); 3 WW points for 2 cookies; 4 WW P+

Favorite Oatmeal-Raisin Cookies ~ Weight Watchers

1 1/2 c. quick cooking oats
3/4 c. whole wheat flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. sugar
1/4 c. packed brown sugar
4 T butter
1 T canola oil
1 egg
1 tsp. vanilla
1/2 c. raisins
1/4 c. chopped walnuts

Preheat oven to 350F. Spray 2 large baking sheets with oil.

Combine the oats, flour, cinnamon, baking soda, and salt in a medium bowl. With an electric mixer on medium speed, beat the sugars, butter and oil in a large bowl until creamy. Beat in the egg and vanilla just until blended. Add the flour mixture and beat just until blended. Stir in the raisins and walnuts.

Drop by level measuring tablespoons, about 1" apart, onto the baking sheets, making a total of 32 cookies. With your fingers, lightly press each mound to make a 2" round. Bake until the cookies are lightly browned, 12-15 min. Let cool for 1 minute. Transfer to a cooling rack to cool completely.

YIELD: 32 cookies
1 cookie = 2 WW points; 3g fat, 11g carbs, 1g fiber, 1g protein

Toffee Almond Sandies ~ Taste of Home

1 c. butter, softened
1 c. sugar
1 c. confectioners' sugar
1 c. vegetable oil
2 eggs
1 tsp. almond extract
3 1/2 c. flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
2 c. chopped almonds
6 oz. English toffee bits
Additional sugar

In a mixing bowl, cream butter and sugars. Add oil, eggs and extract; mix well. Combine flours, baking soda, cream of tartar and salt; gradually add to creamed mixture. Stir in almonds and toffee bits.

Shape into 1" balls; roll in sugar. Place on ungreased baking sheets and flatten with a fork. Bake at 350F for 12-14 minutes or until lightly browned.

YIELD: 12 dozen

Caramel Cream Cups (Aunt Jessie)

8 oz. cream cheese
2 1/2 c. flour
1 c. margarine or butter

Beat together cream cheese and butter, stir in flour. Form into mini muffin pans and bake at 350* for 10-15 minutes until golden brown.

CARAMEL FILLING:
14 oz. caramels
1/2 c. evaporated milk
1t vanilla

Melt together and fill cooled tart shells 3/4 full.

ICING:
1/2 c. butter (must be butter)
1/2 c. crisco
2/3 c. sugar (granulated white)
5 oz. evaporated milk
1t. vanilla

Beat until fluffy. About 5-10 minutes in the Kitchen Aid. It will look like it is NOT coming together, but it does.

Put rosettes on top of cooled caramel filling.

YIELD: about 8 dozen
1 = 2 WW points (unbelievable huh?  The recipe builder promises me it is so!!)

Pecan Tarts

1/2 c. butter or margarine, softened
3 oz. cream cheese, softened
1 c. flour

For pastry, in a mixing bowl, beat butter/margerine and cream cheese until thoroughly combined. Stir in flour.

Form into small balls and push into mini muffin tin. I use the small PC scoop, divide the dough in half, roll into a ball, put in tin and use the little tart former that PC sells to smoosh it around and form the cup.

Fill each pastry lined muffin cup with about 1 heaping tsp. of filling. Bake in a 325* oven about 30 min. or until pastry is golden and filling is puffed. Cool slightly in the pan, then remove to wire rack to cool completely.

PECAN FILLING:
Beat together 1 egg, 3/4 c. brown sugar and 1T butter, melted. Stir in 1/2 c. coarsely chopped pecans.

PUMPKIN FILLING:
Beat together 1 egg, 1/2 c. canned pumpkin, 1/4 c. sugar, 1/4 c. milk and 1 tsp. pumpkin pie spice.

YIELD: 2 dozen or so

M&M Sugar Cookies

1 c. butter
2 c. white sugar
3 eggs
1 c. buttermilk
1 tsp. baking soda
1 pinch salt
4 1/2 c. flour
1 T and 1 tsp. baking powder
1/4 c. vanilla
2 tsp. ground nutmeg
1 small bag m&ms

Preheat oven to 350F.

Cream the butter and sugar well. Add eggs, one at a time, beating well after each. Add the buttermilk.Sift together flour, baking soda, salt and baking powder. Add to creamed mixture and stir until combined. Stir stir in m&ms.

Drop by tablespoonfuls onto greased cookie sheet. Sprinkle with additional sugar (I don't always do this).

Bake about 10 min.

YIELD: 9 doz.

Hedgehogs (Mom)

2 c. walnuts
1 c. pitted dates
2 c. shredded coconut
2 unbeaten eggs
1 c. firmly packed brown sugar.

Grind dates and nuts in food chopper. Add sugar, 1 c. coconut, and eggs; mix thoroughly. Shape into rolls about 1" long and 1/2" in diamater. Roll each cookie in remaining coconut. Place on greased cookie sheets and bake at 350F for 15 min. until golden brown.

Peanut Butter Cookies (Chris M.)

(used for chocolate/pnb chip cookies, Reese cup tarts and Kisses)

1 c. peanut butter
1/2 c. butter
1 c. white sugar
1/2 c. brown sugar
1 egg

Cream above ingredients together.

Sift and add to creamed mixture:
1 1/4 c. flour
1 tsp. baking soda
1 tsp. vanilla

FOR KISS COOKIES:
Roll dough into 1" balls. Bake on ungreased cookie sheet for 10-12 minutes at 375F. Immediatelly after removing from oven, press 1 kiss into the center of each cookie, remove to cooling rack to cool completely.

FOR REESE CUP TARTS:
Drop 1" balls of dough into center of mini-muffin pan. Bake 10-12 minutes and immediatelly after removing from oven, press mini pnb cup into center of cup. Cool completely before removing.

FOR CHIP COOKIES:
Add 2 cup chocolate, peanut butter, or combination of chips to dough. Drop by 1" balls onto cookie sheet and bake 10-12 minutes until lightly browned. Remove to wire rack to cool.

YIELD: 5 dozen
1 kiss or pnb cup cookie = 5 WW points

Oatmeal Crispies (Taste of Home)

1 c. shortening
1 c. sugar
1 c. packed brown sugar
2 eggs
1 tsp. vanilla
3 c. quick cooking oats
1 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon

In a mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the remaining ingredients; gradually add to the creamed mixture.

Drop by tablespoonfuls 2" apart onto ungreased baking sheets. Flatten slightly.

Bake at 350F for 10-12 minutes or until lightly browned. Remove to wire rack to cool.

YIELD: 5 1/2 doz.
1 cookie = 2 WW points

Snickerdoodles

1 c. shortening
1 1/2 c. PLUS 2T sugar
3 eggs
2 3/4 c. sifted flour
2 tsp. cream of tartar
1 tsp baking soda
1/2 tsp. salt
2 tsp. cinnamon

Blend together shortening, 1 1/2 c. sugar and eggs. Sift together flour, cream of tartar, soda and salt; add to creamed mixture. Roll dough into 1" balls. Place 2" apart on ungreased cookie sheet.

Bake in 400F oven fo r8-10 minutes. Remove to rack to cool.

YIELD: 6 doz.

Coconut Macaroons

12 egg whites
1 tsp. cream of tartar
2 c. confectioners' sugar
1 tsp. vanilla
9 c. flaked coconut

In a mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 6 minutes in the KitchenAid. Beat in vanilla. Fold in coconut. Drop by rounded teasponfulls 2" apart onto lightly greased baking sheets (or parchment paper, which is best IMO).

Bake at 325F for 20 minutes or until firm to the touch. Remove to wire racks to cool.

YIELD: 5 dozen

Soft Ginger Cookies

3/4 c. butter, softened
1 c. sugar
1 egg
1/4 c. molasses
2 1/4 c. flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
Additional sugar to roll cookie dough inI

n a mixing bowl, cream butter and sugar. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture. Roll into 1 1/2" balls and roll in sugar. Place 2" apart on greased baking sheets. Bake at 350F for 10-12 minutes or until puffy and lightly browned. Remove to wire racks to cool.

YIELD: 4 dozen

Raspberry Linzer Cookies (Good Housekeeping)

8 oz. pecans
1/2 c. cornstarch
3 sticks butter, softened
1 1/3 c. confectioners' sugar
2 tsp. vanilla
3/4 tsp. salt
1 egg
2 3/4 c. flour
3/4 c. seedless red raspberry jam (or raspberry cake filling)

In food processor with knife blade attached, pulse pecans and cornstarch until pecans are finely ground.

In a large bowl, with mixer on low speed, beat butter and 1 c. confectioners' sugar until mixed. Increase speed to high; beat 2 minutes or until light and fluffy, occasionally scraping bowl with rubber spatula. At medium speed, beat in vanilla, salt and egg. Reduce speed to low; gradually beat in flour and pecan mixture just until blended, occasionally scraping bowl.

Divide dough into 4 equal pieces; flatten each into a disk. Wrap each disk with plastic wrap and refrigerate 4 to 5 hours or until dough is firm enough to roll.

Preheat oven to 325F. Remove 1 disk of dough from refrigerator; if necessary, let stand 10 to 15 minutes at room teperature for easier rolling. On lightly floured surface, with floured rolling pin, roll dough 1/8" thick. With floured 2 1/4" fluted round, plain round, or holiday-shaped cookie cutter, cut dough into as many cookies as possible. With floured 1 to 1 1/4" cookie cutter, cut out centers from half of the cookies (I use fluted square cutters). Wrap and refrigerate trimmings. With lightly floured spatula, carefully place cookies, 1" apart, on ungreased large cookie sheet.

Bake cookies 17-20 min or until edges are lightly browned. Transfer cookies to wire rack to cool. repeat with remaining dough and trimmings.

When cookies are cool, sprinkle confectioners' sugar over cookie tops. Spread jam on cookie bottoms and carefully place tops on so they are sandwiched.

YIELD: 4 doz.
1 cookie = 3 WW points

I layered cookies in a Rubbermaid container with wax paper between layers and stored them in the freezer.

Mountain Cookies (Taste of Home)

1 c. butter, softened
1 c. confectioners' sugar
2 tsp. vanilla
2 c. flour
1/2 tsp. salt

FILLING:
3 oz. cream cheese, softened1 c. confectioners; sugar2T flour1 tsp. vanilla1/2 c. finely chopped pecans1/2 c. flaked coconut

TOPPING:
1/2 c. swmisweet chocolate chips
2T butter
2T water
1/2 c. confectioners's sugar

In a mixing bowl, cream butter, sugar and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Shape into 1" balls and place 2" apart on ungreased baking sheets.

Make a deep indentation in the center of each cookie ball. Bake at 350F for 10-12 minutes or until the edges just start to brown.

Remove to wire racks to cool completely. For the filling, beat cream cheese, sugar, flour and vanilla. Add pecans and coconut; mix well. Spoon 1/2 tsp. into each cookie.

For topping, heat chocolate chips, butter and water in a small saucepan until melted. Stir in sugar. Drizzle over cookies.

YIELD: 4 dozen
1 cookie = 2 WW points