Six Layer Cookie Mix Food

COOKIE LAYER BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• Make sugar cookie dough as directed on pouch for drop cookies. Stir in 1/4 cup of the candy sprinkles. Press dough evenly in bottom of pan.
• Make double chocolate chunk cookie dough as directed on pouch. Drop dough by spoonfuls over sugar cookie dough. Using metal spatula, evenly spread dough to cover sugar cookie dough layer. Sprinkle remaining 2 tablespoons candy sprinkles over top.
• Bake 30 to 34 minutes or until toothpick inserted in center comes out clean and edges are set. Cool completely on cooling rack, about 2 hours.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag. Squeeze bag to pipe over top of bar.
• Let stand about 2 hours or until chocolate is set. Cut into 6 rows by 4 rows. Store loosely covered in single layer at room temperature.

BASIC COOKIE MIX

Steps:

• In a large bowl, combine all the ingredients.
• Sift the mixture twice.
• Store in a tightly covered, labeled container for up to 3 months in a cool, dry place.
• For Sugar Cookies use: Preheat the oven to 350°F.
• In a large bowl, combine all ingredients.
• With lightly floured hands, shape the dough into 1" balls; arrange them about 2" apart on 2 lightly greased 13" X 9" baking sheets Bake for 12-15 minutes or until golden.
• Let cool for 1-2 minutes on the baking sheets; using a spatula, transfer to wire racks to cool completely.
• The cookies can be stored in a tightly covered container at room temperature for up to 1 wk.
• For Chocolate Chip Cookies use: Preheat the oven to 350°F.
• In a large bowl, combine the Basic Cookie Mix, butter, egg, and vanilla.
• Stir in chocolate chips and nuts, distributing them well.
• With lightly floured hands, shape the dough into 1" balls; arrange them about 2" apart on 2 lightly greased 13" X 9" baking sheets Bake for 12-15 minutes or until golden.
• Let cool for 1-2 minutes on the baking sheets; using a spatula, transfer to wire racks to cool completely.
• The cookies can be stored in a tightly covered container at room temperature for up to 1 wk.

EASY SIX LAYER COOKIE BARS (NO STIR BARS)

Steps:

• 1. Add melted butter to a 13x9 baking dish.
• 2. Sprinkle the graham cracker crumbs and arrange them so they cover the entire bottom of the baking dish.
• 3. Sprinkle the sweetened flaked coconut over the graham cracker crumbs.
• 4. Sprinkle the chocolate chips over the sweetened flaked coconut.
• 5. Sprinkle the sweetened condensed milk over the chocolate chips. Add nuts.
• 6. Bake at 325 degrees (F) for 25 minutes. Cool & serve.

SIX LAYER BARS

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in a 9" x 13" oven-proof casserole dish.
• Sprinkle graham wafer crumbs on bottom and half way up sides of dish.
• Sprinkle coconut evenly over crumbs.
• Sprinkle chocolate chips evenly over coconut.
• Sprinkle butterscotch chips evenly over chocolate.
• Pour sweetened condensed milk over the top and spread evenly.
• Sprinkle chopped nuts over top.
• Bake in preheated 350 F oven for 30 to 35 minutes.
• Cool and chill before cutting.
• Cut into 2 1/4" x 2 1/2" bars or as desired.

SEVEN LAYER MAGIC COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (325 degrees F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan.
• Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
• Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.

LUSCIOUS LAYER BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F
• Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie mix, butter and egg until soft dough forms.
• Press dough in bottom of pan using floured fingers.
• Bake 15 minutes.
• Sprinkle with butterscotch chips, chocolate chips, coconut and walnuts.
• Drizzle evenly with condensed milk.
• Bake 30 to 35 minutes or until light golden brown.
• Cool completely, about 2 hours.
• For bars, cut into 9 rows by 4 rows.

6 LAYER COOKIES

Steps:

• 1. preheat oven to 350°F
• 2. put butter in 13x9 baking pan and melt in oven. coat bottom and sides of pan with butter
• 3. spread cracker crumbs in pan and press to bottom. layer in your chips, one flavor at a time. (although, they kind of mix together anyway) layer in the nuts, then cover with coconut, pour milk evenly over the top.
• 4. stick the pan back into the preheated oven for 20-25 minutes. pull it out and let it cool, then put it in the fridge to set, cut to whatever size cookies you like. (i use combination of pizza cutter and butter knife)

SIX-LAYER COOKIE MIX

Steps:

• In a small bowl, mix together flour, baking powder, and salt.
• Layer in order in a jar: oats, brown sugar, flour mixture, nuts, chocolate chips, and dried cranberries. Seal tightly.
• Write or type out these directions and attach to or give with jar: Empty contents; stir. Mix in 1/2 cup softened butter, 1 slightly beaten egg, 1 Tbs. milk, and 1 teaspoons vanilla. Drop dough by teaspoons about 2 inches apart onto ungreased cookie sheets. Bake at 350 F for 10-12 minutes. Makes 24 cookies.
• *Note: If you do change this to 18 servings in order to fit in a 26 oz. jar, you may continue to use 1 egg without any ill-effects. It would be rather difficult to use 3/4 of an egg.