Candy Cane Oreos

One of my other FAVORITE Christmas treats was inspired by some store-bought cookies from Target. These yummy CHOCOLATE-covered bundles of joy are totally dangerous and definitely habit forming. Which is why I had to make my own! Luckily they are EASY to make and a fraction of the cost when COMPARED to their store-bought counterparts. :)

Candy Cane Oreos
1 bag good-quality milk chocolate chips
1 package chocolate sandwich cookies (Oreos, or any off-brand work great!)
Crushed peppermint candy canes

Lay a sheet of wax paper on your work space.

In a small saucepan over low heat, slowly melt the chocolate chips while stirring constantly. When the chocolate is smooth, remove from heat. Drop a cookie into the melted chocolate and use a fork to turn over and make sure it is completely coated. Scoop coated cookie out with a fork and tap fork on side of pan to make sure any excess chocolate falls back in. Place cookie on wax paper. Sprinkle with crushed candy canes and repeat.

TIP: I usually dip about 4 cookies and then sprinkle them with the candy canes. Then dip 4 more and sprinkle, and so on. You just need to make sure the candy canes stick to the chocolate, so don't wait too long.

Chocolate Marshmallow Cookies

We love those yummy CHOCOLATE cookies topped with marshmallows that Martha Stewart does, so when I saw this recipe on the blog Our Best Bites, I knew I had to try their VERSION. They did not disappoint! Luckily I had neighbors to SHARE them with, otherwise I would have eaten the ENTIRE batch myself. (Well, I might have given a few to the kiddos . . . maybe.)

Chocolate Marshmallow Cookies
(Recipe adapted from Our Best Bites)

1 chocolate cake mix
1/2 cup butter-flavored shortening
2 eggs
12 large marshmallows
1/2 cup melted butter
1/3 cup unsweetened cocoa powder
1/3 cup evaporated milk
1 pound powdered sugar
1 teaspoon vanilla

Preheat oven to 350 degrees. Combine the cake mix, shortening, and eggs until well combined. Roll dough into 1-inch balls and bake on a cookie sheet lined with a silicone baking mat for about 8 to 10 minutes. While the cookies are baking, cut the marshmallows in half. When the cookies are done, remove from the oven and put a marshmallow half, cut side down, on top and return to the oven for a minute or two, or until the marshmallow puffs up. Remove from oven and gently push each marshmallow down and let cool completely.

To make the frosting, beat all of the ingredients together until smooth, light, and fluffy. Pipe over the marshmallows using a large tip. Makes 24 cookies.

Chocolate Chip Pretzel Cookies

I've really liked exploring and trying different COOKIE options lately. These little guys are both SWEET and SALTY, and the combination is pretty fabulous. If you are like me, these chewy treats will totally satisfy every CRAVING you are currently having. I promise!

Chocolate Chip Pretzel Cookies 
(adapted from Lovin' From the Oven)

1/2 cup butter, room temp
1/2 cup firmly packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda

1/2 cup milk chocolate chips
1/2 cup semisweet chips
1/2 cup broken pretzel pieces

In a bowl, beat together the butter, sugars, egg, and vanilla. Add the dry ingredients and mix well. Stir in the chocolate chips and pretzel pieces. Chill the dough for an hour, or if you are impatient like me, just go for it. Make about 1-inch dough balls and place on a baking sheet. Bake at 350 degrees for about 10 minutes.

TIP: Don't overcook these! Start watching them around 9 minutes to make sure you pull them out just as the edges turn golden brown.

Grinch Cookies (A Christmas Tradition!)

Every year as a family we make these yummy MINTY cookies from the Six Sisters Stuff blog. Once they are done BAKING, we sit down and enjoy them while we WATCH How the Grinch Stole Christmas. Our kids love it! Hopefully your FAMILY can start the tradition this year.

(Photo from Six Sisters Stuff) 

Grinch Cookies
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, room temp
1 1/2 cups sugar
1 egg
1 teaspoon mint extract
15 to 20 drops green food coloring
1 box Andes mints, unwrapped and chopped

Preheat oven 375 degrees. Sift together the flour, baking soda, baking powder and salt and set aside. 

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and mint extract. Gradually blend in the dry ingredients and add the green food coloring. Mix until even colored. Last fold in the chopped Andes mints. (They also added some milk chocolate chips!) Put in the refrigerator until the dough is cool.

Roll rounded teaspoonfuls of dough into balls. To make them more rounded when they come out, flatten the balls as you place them onto ungreased cookie sheets. Bake for 8-10 minutes. Let stand on cookie sheet for 2 minutes before moving them to wire racks to cool.

Read more at http://www.sixsistersstuff.com

Orange Chocolate Chunk Cookies

These soft little cookies are such a TREAT! It's a chocolate chip cookie, but with a touch of orange and HOLIDAY spice. They are perfect for any get TOGETHER you might be hosting or attending this time of year. Of course, they are extremely EASY to make and your house will smell unbelievable!

Orange Chocolate Chunk Cookies
1 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 1/2 to 3 cups flour (I used about 2 3/4 cup)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
2 tablespoons orange zest
1 cup semisweet chocolate chunks (slightly heaping!)

Preheat oven to 375 degrees.

In a bowl, cream together the butter and sugars. Add the egg and vanilla and beat until smooth. Stir in the flour, baking soda, salt, cinnamon, and nutmeg until thoroughly mixed. Stir in the orange zest and chocolate. (Dough will be pretty stiff, especially if you stir it by hand like I do, so feel free to do this all with your stand mixer!).

Use a teaspoon to scoop your dough and roll into balls. Place on a cookie sheet covered with a silicone mat or parchment paper. Bake for 10 or so minutes and slightly brown around the edges. (I did about 10 1/2 minutes and they were perfect!) Let cool for 2 minutes on the pan and then completely on a wire rack.

TIP: I think using a really dark, indulgent chocolate would be fabulous in these, or if you prefer a milk chocolate that would be lovely too!

Strawberry Sugar Cookies

My cute little 3 year old wanted to make pink COOKIES one day, and this is what we came up with. They turned out nice and PINK, as you can see and tasted really yummy too. The texture is SIMILAR to that of the Lofthouse Sugar Cookies you might buy at your local grocer, but tastes way BETTER to me!

Strawberry Sugar Cookies
1 box strawberry cake mix
2/3 cup flour
2 large eggs
1/3 cup canola oil
2 tablespoons sour cream
Cream Cheese Frosting (but use 1/2 cup butter and 8 ounces cream cheese instead!)

Preheat oven to 350 degrees. In a large bowl, stir all of the ingredients together until well blended; batter will somewhat stiff. Roll the dough into 1-inch balls and then flatten to about 1/2-inch thick on a lined cookie sheet. Sprinkle a little extra sugar over top and then bake 10 minutes. Cool for 1 minute and then transfer to a rack and let cool completely. Make your cream cheese frosting and frost the cooled cookies. Top with your favorite sprinkles!

TIP: Try making these with other cake mixes and see what is your favorite! You can use a white cake mix for "regular" sugar cookies.

White Chocolate Raspberry Greek Yogurt Cookies

I wanted a COOKIE, but I didn't want to OVER do it. So I found a recipe using Greek YOGURT instead of any oil, butter, or shortening. I tweaked it. And now, I LOVE it! The cookies turned out YUMMY, and I don't feel quite so guilty eating one. Or two.

White Chocolate Raspberry Greek Yogurt Cookies

(adapted from La Fuji Mama's Blueberry Yogurt Cookies)

1/2 cup sugar
3/4 cup plain Greek yogurt
1 large egg
1/2 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 heaping cup quartered fresh raspberries
1/3 cup white chocolate chips

Preheat the oven to 375 degrees. Line two baking sheets with silicone baking mats.

In a bowl, mix together the sugar, yogurt, egg, and vanilla. Add the flour, baking powder, and salt and mix well. Gently fold in the raspberries and chocolate chips. Spoon a tablespoon or so onto the prepared baking sheets and then bake for about 10 minutes or just until they start to brown around on the edges. Let cool for a minute on the baking sheet and then completely on a wire rack.

TIP: La Fuji Mama topped her cookies a Lemon Cream Cheese frosting, but I don't think these need it. I did make a little glaze using a couple tablespoons powdered sugar, a splash of milk, and a couple drops of coconut extract. It was yummy on the cookies too, but like I said—plain is just fine. And better for you!

Smore's Bites

It is almost VALENTINE'S Day, and these are the perfect sweet treat to SHARE with the ones you love. They are so mini and cute, and taste just as good or better than a S'MORE. I promise these are way better than the usual box of CHOCOLATES!

S'mores Bites
(Recipe from sweetpeaskitchen.com)
7 graham crackers (or 1 cup finely crushed)
1/4 cup powdered sugar
6 tablespoons butter, melted
4 regular-size Hershey's Bars, broken into rectangles
12 large marshmallows

Preheat oven to 350 degrees. Blend the crackers in a food processor or blender until fine crumbs. Combine with the powdered sugar and melted butter until thoroughly mixed. Evenly divide mixture into a 24-cup mini muffin pan. Firmly press the crumbs down to make shallow cups (I used my small cookie scoop!) Bake for 4 or 5 minutes and then remove from oven and place 1 chocolate rectangle in each cup. Cut marshmallows in half and place, cut side down, over the chocolate squares. Return to the oven for a minute or two until the marshmallows are soft. Cool for 15 minutes in the pan and then put them on a cookie rack to cool completely.

Microwave the remaining chocolate for about a minute, but stirring every 20 seconds until the chocolate melts. Carefully dip the marshmallows in the chocolate and let stand.

TIP: My hubby claims the 8-pack of mini Hershey's Bars is a better deal, so feel free to buy 3 or 4 of those to save some $$$. Otherwise, these are perfect in my opinion!

Chocolate Chip Caramel Oatmeal Bars

These are my family's FAVORITE cookie bars. Period. There is seriously no bar out there BETTER than these. I'm tellin' ya. Don't LOOK any further. Chocolate. Oatmeal. Butter. Sugar. Caramel. SIGH. :)

Chocolate Chip Caramel Oatmeal Bars

2 cups flour

2 cups oats

1 1/2 cups brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, melted

12 ounces chocolate chips (I like to do half semisweet and half milk)

1 jar Mrs. Richardson's Butterscotch Caramel Topping, warmed

In a bowl, combine all but the chocolate chips and caramel topping; mix with a fork until moistened and crumbly. Press half of the mixture into a greased 9 x 13-inch pan. Bake at 350 degrees for 10 minutes; remove from oven and then sprinkle chocolate chips over top and let melt slightly. Pour warm caramel topping over chocolate and then sprinkle remaining crumb mixture over top. Bake for 25 to 30 minutes more, or until golden brown and slightly bubbly around the edges. Let cool and then serve!

TIP: These are easier to cut when slightly chilled!

Favorite Chocolate Chip Cookies

My husband and I love Food Network and really LOVE watching The Best Thing I Ever Made. That is where this YUMMY recipe came from. These are by far our most favorite chocolate chip cookies. A little bit SWEET and a little bit salty. Mmmmmm!

Favorite Chocolate Chip Cookies

(From Best Thing I Ever Made on Food Network)

8 tablespoons butter, softened but still cool

3/4 cup firmly packed dark brown sugar

1/2 cup plus 1 tablespoon granulated sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon kosher salt

1 1/4 cups plus 3 tablespoons flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 1/2 cups semisweet chocolate chips

3/4 cup chopped walnuts, optional

In a large bowl, using a wooden spoon, cream together the butter and brown and granulated sugars until smooth but not over mixed. (I do this by hand, but if you use a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed for 1 to 2 minutes, and then scrape down the sides of the bowl before continuing.) Add the egg, vanilla, and salt and stir just until combined.

Sift in the flour, baking soda, and baking powder and stir gently just until combined. Add the chocolate and nuts if using and stir just until evenly distributed throughout the dough. Cover and refrigerate for 30 minutes.

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Put 1-inch scoops of dough onto prepared pans and bake for 8 to 9 minutes. Check and see if done, then bake a couple minutes more if needed. Let cool on racks and enjoy!

TIP: Remember when you are baking that the cookies will continue to cook as they cool on the pan and rack. Take them out when they are just starting to turn golden around the edges or they will be overdone! (I am guilty of this all of the time!)

Easy Frosted Banana Cookies

Of course we recently had extra ripe BANANAS that needed to be used for something delicious! We always seem to have 2 or 3 EXTRAS that don't get eaten. Don't you? Either way, these YUMMY cookies turned out to be scrumptiously SWEET. We had to give some plates to neighbors so we wouldn't EAT them all!

Easy Frosted Banana Cookies
1 spice cake mix
2 eggs
1/3 cup butter, melted
1/3 cup applesauce
1 large or 2 small ripe bananas, mashed
3/4 cup chocolate chips
Cream Cheese Frosting (just use your favorite, or mine here)

Preheat oven to 350 degrees.

In a bowl, use a spoon to mix together the cake mix, eggs, butter, and applesauce. Stir in the bananas and chocolate chips. Scoop 1-inch dough balls onto a lightly greased cookie sheet and bake for 9 to 12 minutes, or until light golden brown around the edges. Cool on pan for a minute or two and then cool completely on a wire rack. Frost cooled cookies with cream cheese frosting. Makes around 3 dozen cookies.

Sugar Cookie Bars

I've definitely had a SWEET tooth lately, and these tasty morsels of goodness helped cure a MAJOR craving! As usual, they are so easy to put together and are PERFECT for any little gathering you might have coming up. You could leave the FROSTING white and do red, white, and blue sprinkles for the Fourth of July.

Sugar Cookie Bars
1 cup unsalted butter, at room temperature
2 cups sugar
4 large eggs
2 teaspoons vanilla
5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda

Cream Cheese Frosting
1/2 cup butter, room temp
1 (8-ounce) package cream cheese, room temp
1 teaspoon vanilla
Dash or two of salt
4 cups powdered sugar


Preheat the oven to 375 degrees. Line a 9 × 12- or 13-inch with parchment paper; set aside.

In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, mixing well after each addition. Add the vanilla.

In a separate bowl, mix together the flour, salt, and baking soda. Slowly add the flour mixture to the butter mixture and mix until combined.

Evenly spread the cookie dough onto the prepared pan. Bake for about 15 minutes, or until a tester inserted into the center comes out clean and bars are golden brown. Let cool completely.

To make the frosting, beat together the butter, cream cheese, vanilla, and salt until smooth. Beat in the powdered sugar 1 cup at a time. Frost the cooled bars and then store in the refrigerator.

TIP: If the frosting is too thin, add more powdered sugar. If it is too thick, add a little milk!

Martha's Chocolate "Surprise" Cookies

How about these soft CHOCOLATY cookies to wow your sweetie? Thank you MARTHA STEWART for sharing this great recipe! My husband and I can't get enough of these little beauties.

• Martha's Chocolate "Surprise" Cookies
• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 12 large marshmallows, cut in half horizontally
• 
  
• Chocolate Frosting
• • 2 cups confectioners' sugar
  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
  • 1/4 cup cocoa powder
  • 1/4 cup milk
  • 1/4 teaspoon pure vanilla extract
  • 
    
  • Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside. 
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
  • Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
  • Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begin to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
  • Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

Pumpkin Cookies with Chocolate Chip Cream Cheese Frosting

These cookies are the perfect TREAT for fall and winter! For me, PUMPKIN is the ultimate comfort food "flavor" this time of year. I'm OBSESSED and just can't get enough!

Pumpkin Cookies with Chocolate Chip Cream Cheese Frosting
1 stick butter, room temp
1 cup brown sugar, packed
1 1/2 cups pumpkin
1 egg
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
1 1/2 teaspoons ginger
1 teaspoon allspice
1 teaspoon nutmeg
1/2 teaspoon salt


Frosting
4 ounces cream cheese
4 tablespoons butter
1 teaspoon vanilla
Dash of salt

2 to 3 cups powdered sugar 

1 cup mini semisweet chocolate chips

Preheat oven to 350 degrees.

With a hand mixer, beat together the sugar and butter until combined. Add the pumpkin, egg, and vanilla and beat to combine. Add the dry ingredients and beat until just mixed. Use a tablespoon-sized scoop and drop dough onto a cookie sheet, keeping cookies about 2 inches apart. Bake for 11 to 14 minutes and then cool on a wire rack.

To make the frosting, beat together the cream cheese and butter until smooth. Add the vanilla and salt. Slowly add the powdered sugar until the desired taste and consistency is reached. Fold in the chocolate chips and then frost the cooled cookies with a nice thick layer! Store in the refrigerator until ready to eat.

TIP: You could add the chocolate chips to the cookies instead of the frosting, but having them in the frosting tastes extra good for some reason—and its just different from the same old pumpkin chocolate chip cookies!

7-Layer Bars

I don't care if you THINK you don't like coconut—these bars are HEAVENLY! I swear if there's one thing you would like with coconut, these AWESOME dessert bars are it! And, as a side note, they are super EASY to make!

7-Layer Bars
1 stick butter
1 cup crushed graham crackers
1 cup chopped nuts (I usually use walnut, sometimes pecans, sometimes a mixture)
1 bag milk chocolate chips
1 bag butterscotch chips
1 cup coconut
1 can sweetened condensed milk

Preheat the oven to 350 degrees. Put the stick of butter in a glass 9 x 13-inch pan and stick in the heating oven until melted. Pour the graham cracker over top and spread out evenly. Sprinkle the nuts, chocolate and butterscotch chips, and coconut over top. Evenly pour the sweetened condensed milk over all. Bake for 30 minutes and let mostly cool. While still slightly warm, cut the bars in the pan. (This makes it way less messy this way!)

TIP: You can probably try other kinds of chips and have a similar yummy result. White chips and semisweet chips would probably be good, as well as mint and chocolate. Ooooh, and peanut butter and milk chocolate would also be yummy!

Super Easy Ice Cream Sandwiches

These are great to serve at a kid's BIRTHDAY party, or even a baby or bridal SHOWER. They go together quickly, and look super CUTE to boot!

Super Easy Ice Cream Sandwiches
Chocolate chip cookie dough (homemade or store bought)
Vanilla ice cream
Rainbow sprinkles, optional

Cook the cookies according to directions, but make sure not to overcook as a soft cookie is better! Let cookies cool completely on a wire rack. While cookies cool, remove ice cream from the freezer to soften. Place a small scoop of ice cream between 2 cookies and press together. Roll in some sprinkles and then wrap each sandwich in plastic wrap and freeze until ready to use.

TIP: To make this even easier, just use some soft store-bought cookies instead of baking them yourself! Oh, and you can obviously use different types of cookies and ice cream for endless combinations!

Easy Pumpkin Chocolate Chip Cookies

This recipe is from my FRIEND Stephanie Ashcraft and appears in her newest book, 200 Cake Mix Creations. I love how easy these COOKIES are, and even better, how amazing they TASTE! I really can't think of a better FALL treat than these moist little cookies. Mmmmmmm!

Easy Pumpkin Chocolate Chip Cookies
1 box spice cake mix
1 (15-ounce) can pumpkin
1 egg
1 cup milk chocolate chips

Preheat oven to 350 degrees.

In a bowl, use a spoon to mix together the cake mix, pumpkin, and egg. Stir in the chocolate chips. Drop by rounded spoonfuls onto a lightly greased cookie sheet. Bake for 8 to 12 minutes; cool for 2 minutes on the pan. Remove cookies and place on a wire rack to cool completely.

TIP: The recipe also works just fine without the egg, but I like to throw it in for good measure. Cinnamon or butterscotch chips are also pretty good in this recipe if you want to try something new, but I prefer the chocolate (always!).

Homemade Oreos

This is a RECIPE my sister-in-law makes all the time, and EVERYONE loves it! These little COOKIES are so CHEWY and chocolaty, and EASY to make, you'll want to make them ALL the time too!

Homemade Oreos
1 box devil's food cake mix
2 eggs
1/3 to 1/2 cup vegetable oil
1 container store-bought cream cheese frosting

In a bowl, combine the cake mix, eggs, and oil. Dough will be stiff. Roll the dough into small balls, about 1 inch, or use a small cookie scoop. Place on a cookie sheet and bake at 350 degrees for 10 minutes. The cookies won't look done, but leave them on the pan for 3 to 5 minutes and then move to a wire rack to cool. They'll turn out perfect! Sandwich 2 cookies together with the frosting and enjoy!

TIP: Stir in some chocolate chips to make the cookies extra chocolatey. Also, feel free to use homemade cream cheese frosting too.

Quick Cookies (or No-Bake Cookies, or Monkey Poos!)

Whenever I ask my husband if I should I make these cookies, his response is almost always the same—no! But I make them anyway because I love them, and, lo and behold, he goes on and on about how good they are and says "why don't you make these more often?" What a nut!

Quick Cookies

1 stick butter, melted

2 cups sugar

1/2 cup milk

4 tablespoons cocoa

2/3 cup peanut butter (I like crunchy)

2 teaspoons vanilla

3 to 4 cups oats

In a large saucepan, mix together the first 4 ingredients and bring to a boil; boil for 1 1/2 minutes. Stir in the peanut butter and vanilla until thoroughly mixed in. Stir in the oats until desired consistency is reached (I usually do around 4 cups) and then drop spoonfuls onto wax paper. Let set for a while and then they're ready to eat!

TIP: My friend and I always made these cookies when we were growing up and could never wait for the cookies to completely set, so we'd scoop the warm gooey cookie into a mug and pour a little milk on top—try it and you'll love it!

Oatmeal Chocolate Chip Cookies

My husband recently went on a HIKING trip and asked me to make these COOKIES for him and the guys. They are sooooo good I ate FOUR of them—one off of every pan FRESH from the oven!

Oatmeal Chocolate Chip Cookies
3/4 cup butter, room temp
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1-1/4 cups flour
1 teaspoon baking soda
1/2 to 1 teaspoon cinnamon
1/2 heaping teaspoon salt
3 cups oats
1 2/3 cups chocolate chips

Preheat oven to 375 degrees.

Beat together the butter and sugars until blended and then beat in the eggs and vanilla. Mix together the flour, soda, cinnamon, and salt, and then beat into the butter mixture until well blended. Stir in the oats and chocolate chips. Drop large teaspoonfuls of dough onto cookie sheet and bake for 8 to 10 minutes, or until lightly golden. (Cookies may look a little doughy in the middles still.) Remove from oven and let cool about 2 minutes on pan and then completely on a cooling rack. Makes a few dozen.

TIP: I can never decide what chocolate I like more, semisweet or milk, so I often use a combo of the two in these cookies. However, my favorite combo is milk chocolate chips and butterscotch chips. YUMMY!