Tasty Tuesday

Million-dollar Caramel Cookies

This was a new recipe that I tried out this year and I liked the "surprise" inside. The only down side to them is that they don't stay fresh long so when you make them, eat them up quick!

• 1 cup butter, softened
• 1 cup white sugar, plus 1 Tbs
• 1 cup packed light-brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 1⁄2 cups flour, plus 1⁄4 cup
• 3⁄4 cup cocoa
• 1 tsp baking soda
• 2 Heath candy bars
• 1 bag Rolo chewy caramels (I couldn't find bags & bought 5 rolls instead and had the exact amount needed)

1. Preheat oven to 375°F. In a medium bowl, beat butter and sugars until fluffy, then add eggs and vanilla and beat well.

2. In a separate bowl, mix 2 1⁄2 cups flour, cocoa, and baking soda. Add flour mixture to sugar mixture a little bit at a time and blend well. If the dough feels too sticky, sprinkle in a little extra flour. Cover and chill dough in fridge for about 30 minutes.

3. Chop Heath bars into small pieces. Place in a small bowl and toss with 1 Tbs sugar.

4. Once dough has chilled, wrap a piece around each caramel, forming a 1-inch ball and covering the candy completely. Dip top of the dough ball into the candy topping and place on parchment-lined baking sheet.

5. Bake for 7 to 10 minutes. Cookies will look quite soft, but do not overbake. Cool in pan slightly, then move to a rack or the counter to finish cooling. Store in a covered container.

Tasty Tuesday

I had a similar cookie this afternoon and loved it so much as did Carson because he devoured the whole cookie (which is rare for him) that I decided to make my own and they must be good for you because there is a vegetable in it, right!?

Pumpkin Chocolate Chip Cookies

• 1 cup canned pumpkin
• 1 cup white sugar
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla, chocolate chips and nuts.
3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

Oh, how I love fall and all the yummy things to eat!
P.S. baking reminded me to say that our baby weighs the same as a lb. box of sugar and is the same length too!

Tasty Tuesday

These cookies are yummy and Andrew said the dough looked like dirt...hence the flower/cookie picture.

Chocolate Peanut Butter Chip Cookies

1 c. butter
1 1/2 c. sugar
2 eggs
2 tsp. vanilla
2. cup flour
2/3 c. unsweetened cocoa powder
3/4 tsp. baking soda
1/2 tsp. salt
2 c. (1 bag) peanut butter chocolate chips

Bake 350 for 9 minutes