Chocolate And Caramel Compost Cookies Food

COMPOST COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, toss together the oats, cereal, melted butter and 1/8 teaspoon salt. Spread the mixture onto a rimmed baking sheet and bake until deep golden brown and fragrant, about 10 minutes, stirring halfway through the baking time.
• In another medium bowl, whisk together the flour, coffee, baking soda and 3/4 teaspoon salt.
• In a large bowl, mix together the room-temperature butter, granulated sugar and brown sugar with a wooden spoon until creamy. Stir in the egg and vanilla. Stir in the flour mixture. Then carefully fold in the chocolate, peanuts, cherries, potato chips and the cereal mixture. Scoop the dough into 2-tablespoon scoops on a baking sheet lined with parchment paper and roll each one into a neat ball. Freeze the dough balls for at least 1 hour.
• Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F.
• Set the dough balls at least 3 inches apart on parchment-lined baking sheets and sprinkle with flaky sea salt. Bake on the upper and lower racks until the cookies are golden brown and the centers are just set, 18 to 22 minutes, rotating the sheets halfway through. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely.

CHOCOLATE-CARAMEL COOKIE BARS

Steps:

• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Arrange cookies in single layer on bottom of prepared pan.
• Microwave caramel bits and milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until bits are completely melted and mixture is well blended, stirring after each minute. Pour over cookies; spread to completely cover cookies.
• Microwave chocolates in microwaveable bowl 2 min. or until almost melted, stirring every 30 sec.; stir until chocolates are completely melted. Pour over caramel layer; spread to completely cover caramel layer.
• Let stand 2 hours before cutting into bars.

CARAMEL FILLED CHOCOLATE COOKIES

Steps:

• Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.
• Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.

CHOCOLATE CARAMEL COOKIES

Steps:

• In a large bowl, cream butter, 1 cup sugar and brown sugar. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture just until combined. Stir in 1/2 cup pecans. , Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway. , Place with nut side up on ungreased baking sheets. Bake at 375° until top is slightly cracked, 7-10 minutes. Cool for 3 minutes; remove to wire racks to cool completely.