Candy Bar Cookies
Contributed by Diane S.
Candy Bar Cookies
Recipe By : Chatelaine Magazine - May 1998
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts
Amount Measure Ingredient -- Preparation Method
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4 39 to 62 g candy bars with chocolate
1 cup walnuts or pecans
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 cup brown sugar
1/2 cup unsalted butter at room temperature
1/2 cup vegetable oil
1 egg -- lightly beaten
1 1/2 teaspoons vanilla
2 cups old fashioned or quick cooking oats, not
instant or presweetened
Preheat oven to 350F. Lightly grease baking sheets. Coarsely chop candy
bars. If using choclate novelties such as leftover Easter chocolate,
coarsely chop and measure out about 1 1/4 cups. Coarsely chop nuts.
In a small mixing bowl, use a fork to stir flour with baking soda and salt.
In a large mixing bowl, beat sugar with butter and oil until blended. Beat
in egg and vanilla. Gradually stir in flour mixture just until combined.
Stir in oatmeal, chopped candy bars and nuts until evenly mixed.
Drop slightly rounded tablespoonfuls at least 1 inch apart on prepared
cookie sheets. Bake in centre of preheated 350F oven until golden around
edges and just firm to the touch from 8 to 10 minutes. Using a spatula,
transfer cookies to a rack to cool. Cookies can be frozen.
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NOTES : Choose your favorite candy bar. We loved these cookies using Skor,
Crispy Crunch, Toblerone, Snickers and Reese's Pieces. It is also a great
way to use Easter chocolate novelties too-just chop into the size of
Chatelaine Tip: Make up dough without candy. Then divide into 4 bowls and
stir a different chopped candy bar into each bowl.
September 98 Recipes