Hip Padder Cookies Food

HIP PADDER COOKIES

Steps:

• Beat margarine for 30 seconds.
• Add brown sugar, beat, then add eggs.
• Add frosting, peanut butter, baking soda, salt and cinnamon, beat till combined.
• Beat in oats then flour.
• Stir in chips and raisins.
• Drop onto greased cookie sheet.
• Bake in preheated 350° oven for 12-15 or until edges are a light golden brown.
• Cool cookies on baking sheet for at least one minute.
• Remove to wire rack and store after completely cooled in airtight container.

HIP HUGGER BARS

Steps:

• Mix all ingredients, except the caramels, milk, and chocolate chips. Pour 3/4 of mixture in the bottom of a 9x13 pan.
• Bake for 10 min at 350 degrees.
• Melt caramels and milk together.
• Pour over baked crust.
• Mix together remaining crumbs and chocolate chips and sprinkle over caramel. Bake an additional 15 minutes at 350 degrees.

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
• For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
• Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
• Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

CHOCOLATE REVEL BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• In a large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 2 teaspoons vanilla. In another bowl, combine oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture. Set aside.
• In a medium saucepan, heat sweetened condensed milk, chocolate chips, 2 tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in walnuts and 2 teaspoons vanilla.
• Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread chocolate mixture evenly over the top, and dot with remaining oat mixture.
• Bake for 30 to 35 minutes in preheated oven. Let cool on a wire rack, then cut into bars.