Oreo Balls
1 package Oreos
1 (8 oz) package cream cheese, softened
1 package dipping chocolate
Crush Oreos in a food processor until very fine (you could also use a blender). Mix in the cream cheese. Form into 1" balls and chill for 1 hour. Melt chocolate and dip the balls. Set on wax paper to cool. Drizzle with melted white chocolate, if desired. Refrigerate.
courtesy of Little Birdie Secrets
Monster Cookies
3 eggs
1 1/4 cups packed brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy or chunky peanut butter (i like chunky)
1 stick butter, softened
1/2 cup m&m’s
1/2 cup chocolate chips
1/2 cup white chocolate chips
1/4 cup heath/toffee bits
1/4 cup butterscotch chips
1/4 cup raisins (optional. i don’t like them but lot’s of people do)
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the m&ms, chocolate chips, everything but the kitchen sink, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool
Courtesy of Katie Kepsel
English Toffee
1 cup sugar
1/2 lb (2 cubes) butter or margarine
2 T. water
1/2 bag milk chocolate chips or 5 Hershey bars
finely chopped walnuts, optional
Cook sugar, butter, and water over medium-high heat stirring constantly until golden brown (this happens very quickly so keep your eye on it). If butter separates just keep going, it will go back together. Part butter and part margarine separates less than all butter. Pour quickly onto an ungreased cookie sheet. While hot, sprinkle chocolate on top of candy. Wait a minute or two for the chocolate to soften then spread evenly with a knife. Top with nuts, if desired. When cool break into small pieces and eat like crazy!
Also courtesy of Little Birdie Secrets
Oatmeal Chocolate Chunk Cookies
1 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups uncooked regular oats
1 (11.5-ounce) package semisweet chocolate mega morsels
1 cup chopped toasted pecans
Preheat oven to 350°.
Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating well.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Gently stir in morsels and pecans. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 10 minutes or until brown around edges. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.
Courtesy of MyRecipes.com
