Oatmeal Cookies with Coffee Icing

This month at the library we discussed The Peach Keeper by Sarah Addison Allen. Ms. Allen wove a tale of mystery, romance, and magic. I enjoyed it but the ladies thought it was better suited for a younger crowd. That is probably why I liked it. I'm the youngest in the crowd. In the book there were coffee infused treats and these oatmeal cookies were one of them. I found the recipe on the authors website and she got it from Salad in a Jar.

These cookies are great. They are soft, slightly crisp around the edges, and a little chewy. They have great flavor. I'm not a huge fan of oatmeal cookies and I loved them.

Oatmeal Cookies with Coffee Icing
adapted from Salad in a Jar

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1 cup butter (2 sticks), softened
1 3/4 cup granulated sugar
2 eggs
2 teaspoons vanilla
2 1/4 cup all-purpose flour
2 teaspoons cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups old fashioned oats (the original recipe says to use quick cooking oats but I didn't have any on hand and I think that the old fashioned oats worked out fine)

Pre-heat oven to 350 degrees.

Whip butter until smooth and creamy. Add sugar and continue beating until well mixed. Add eggs and vanilla and mix well. Whisk together flour, cinnamon and baking soda. Add to butter mixture. Stir in oats. Drop onto cookie sheet by teaspoonfuls. I used my silicone baking mat on my cookie sheet and my medium sized cookie scoop. They spread a good bit so leave plenty of room. The original recipe says to cook for 6-8 minutes but mine took 10-12.

Coffee Flavored Powdered Sugar Glaze
Mix 1 1/2 cups powdered sugar with 2 tablespoons black coffee (or milk if you prefer) and mix until smooth. You may need to add more liquid to make glaze spreadable.

Hungry Girls Chocolate Chip Softies

So one of my goals to a better me is to bake more weight watcher friendly treats. Chocolate chip cookies is one of my favorite treats but at 5-7 points a cookie it's not very WW friendly. I found Hungry Girls recipe for So Good Chocolate Chip Softies. I thought Hmm I'll give them a try.

Verdict: Do they taste exactly like a chocolate chip cookie? No. They really don't taste anything like a chocolate chip cookie but they are chocolaty and sweet.

They remind of a cookie my mom and I used to buy all the time made with carob chips. I can't remember the brand or which store we used to find them at but they were pretty good for something sweet to eat and they were only 1 WW point apiece with the old point system. So I actually really like these HG Chocolate Chip Softies. I'll probably make these quite often. I do want to find a WW friendly chocolate chip cookie recipe that actually tastes like a chocolate chip cookie that isn't 5-7 points. Because really if a WW recipe is going to cost me 5-7 points per cookie I could just eat the real thing.

Hungry Girls says that this recipe makes 8 cookies at 2 WW points per cookie. When I inputted this recipe into the recipe builder on WW's it said that 8 servings would make these cookies 3 points apiece. Hmm, interesting. I just happened to make this recipe into 10 cookies and by doing so made the cookies 2 points a cookie. I used my medium sized cookie scoop. Below is the original HG recipe.

HG's Chocolate Chip Softies
from Hungry Girl

8 cookies, 2 WW points per cookie

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3/4 cup whole wheat flour
1/2 cup Splenda No Calorie Sweetener (granulated)
6 T unsweetened applesauce
1/4 cup canned pure pumpkin
1/4 cup fat free liquid egg substitute
2 1/2 T mini semi sweet chocolate chips
2 T brown sugar, not packed.
3/4 tsp. vanilla extract
1/4 tsp. baking soda
1/8 tsp. salt

Pre heat oven 375 degrees.

In a mixing bowl combine all the dry ingredients except for the chocolate chips (flour, Splenda, brown sugar, baking soda, and salt). Mix well. In a separate bowl, mix together all wet ingredients (applesauce, pumpkin, egg substitute, and vanilla extract). Add this mixture to the dry ingredients, and stir until completely blended. Then, fold in the chocolate chips. Spray a large baking pan with nonstick spray or line with silicone baking mat, and spoon batter into 8 evenly spaced circles. Place pan in the oven for about 10 minutes (until cookies appear done and feel firm). Remove from the oven and allow cookies to cool slightly. For best results, enjoy while the cookies are still warm and the chips are still melty. I think they taste just as good room temperature.

Chocolate Iced Graham Crackers

Lately everything is reminding me of my mom. Many of the memories are happy but many are sad. My hubby and I went to a spaghetti dinner last Saturday and we had to drive the exact route I used to take to see my mom in the nursing home. Driving somewhere shouldn't be so sad. Now I have been fighting off depression since then. When I'm depressed I like to eat, which isn't helpful when you are trying to lose weight. I need to figure out a better way to deal with my grief than stuffing my face with food. It makes me feel better for a few hours and then I'm more depressed because I ate things I shouldn't. It's a vicious cycle.

One thing I made last week that my mom loved was chocolate icing sandwiched between two graham crackers and dipped in milk. Vanilla or cream cheese icing is good to. She wasn't picky. My grandma used to make this for my mom and her siblings as a treat. My mom said that graham crackers were fairly cheap and the icing was made from mixing powdered sugar and milk together. To make chocolate icing you would add cocoa powder. A cheap yet delicious treat. So when I was little my mom used to make this for us but would use canned icing since it was convenient and inexpensive. If you spread some marshmallow fluff on it as well I won't tell anybody. Sometimes the simple pleasures in life are the tastiest.

Mint Oreos and Peanut Butter Oreos

Superbowl has been the hot topic lately on the food blogs I read. If you are a fan of football you are probably watching the game right now. I'm not a fan of most sports and neither is my hubby so we have been watching CSI: Miami on DVD. Will wanted cookies so I made him homemade Oreos, which he loves, with a twist. Mint Oreos and Peanut Butter Oreos. I think they both turned out really good.

I apologize in advanced because when I cook I have a tendency to just throw in ingredients without measuring. That makes it hard for me to give measurements when I put recipes on here. The peanut butter frosting I made is a testament to that. I didn't measure anything but I'll try to put it in measurements.

Homemade Oreo Recipe

2 boxes of devils food cake
4 eggs
2/3 cup oil

Directions:

Pre-heat oven 350 degrees.

Line cookie sheets with parchment paper or a silicone mat. In a mixing bowl combine the cake mix, eggs, and oil with a mixer. I use my Kitchenaide. The batter will be stiff. Split the batter in half.


For the mint Oreos add 1/4 cup of Andes baking mints to the batter.

Pinch off pieces of the dough and roll into balls. If you have a small cookie scoop you can use that. Place 1 inch apart and flatten slightly with your fingertips. Bake for 8 to 10 minutes. Remove from pan and cool on wire rack or plate.

For the filling use the icing recipe here and add 1/2 teaspoon mint extract or more depending on how minty you want it but start slow. A little goes a long way.

Frost the cookies. Store in a sealed container in the fridge.


Pinch off pieces of the dough and roll into balls. If you have a small cookie scoop you can use that. Place 1 inch apart and flatten slightly with your fingertips. Bake for 8 to 10 minutes. Remove from pan and cool on wire rack or plate.

Peanut Butter Frosting

1 stick of butter, softened

1/2 cup peanut butter

About 2 cups powdered sugar, I didn't measure I just started adding powdered sugar into the mixer until I got the consistency I wanted which was like a paste then I added about 2 tablespoons milk to thin it out a little.

Mix together the butter and peanut butter until smooth. Add the powdered sugar, mix until combined. Add milk until you get the consistency you want.

Frost the cookies. Store in a sealed container in the fridge.

Name That Cookie

I'm not sure what to call this cookie. It has hot fudge, mint hot chocolate, and mint fudge mini cups in it. So maybe I should call the cookies Mint Fudge Cookies. I had wanted to use mint extract to enhance the mint flavor but I didn't have any. I did on the other hand have mint hot chocolate mix. The mint flavor is subtle in the cookie dough. When you get a bite of the mint fudge mini cups the mint flavor is stronger but not overwhelming. I'm not a huge fan of mint but these cookies are good and my hubby liked them. He is a fan of mint.


Mint Fudge Cookies

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1 stick butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
1/2 cup hot fudge topping
2 eggs
1 tablespoon vanilla
1 package mint hot chocolate
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chips
1 cup mint fudge mini cups or Andes baking chips

Pre heat oven to 350 degrees

In a mixing bowl mix together the butter, sugar, brown sugar, and hot fudge topping. Add eggs one at a time. Mix in vanilla. Mix in the package of mint hot chocolate. In a separate bowl mix together the flour, baking soda, and salt. Gradually add the flour mixture to the butter mixture until fully incorporated. Mix in the chocolate chips and mini mint cups.

Using a cookie scoop or teaspoon drop dough onto ungreased cookie sheet 2 inches apart. Bake for 9 to 10 minutes. Let cool slightly and remove from pan to cooling rack. Using a cookie scoop makes about 3 dozen cookies.















I found these at the Dollar Tree when I was in Arizona. I haven't checked to see if ours carries these. If you can't find this or something similar you can use the Andes baking chips available at most stores. I have seen them at Walmart.

To Bake or Not to Bake? I Baked!

Since I'm going to start back on my diet on Monday I decided to do a little baking today. I plan on still making sweets in the future but healthier ones. These are not healthy but oh so good. These are made with Reese's peanut butter chips, milk chocolate chips, and the new mini Reese peanut butter cups.



Reese's Peanut Butter Cup Cookies
adapted from the Reese's Chewy Chocolate Cookies

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2 cups all-purpose flour
3/4 cup Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups (2-1/2 sticks) butter, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1/2 bag (10-oz. pkg.) REESE'S Peanut Butter Chips
1 cup milk chocolate chips
1 cup mini Reese's Peanut Butter Cup

Pre heat oven to 350 degrees

In a mixing bowl mix together butter and sugar until fluffy. Add eggs one at a time. And vanilla. In a separate bowl mix together the flour, cocoa powder, baking soda, and salt.

Gradually mix the flour mixture into the butter mixture until incorporated. Mix in the peanut butter chis, milk chocolate chips, and mini peanut butter cups. Using a cookie scoop or teaspoon drop cookies onto ungreased cookie sheet 2 inches apart.

Bake for 8 to 9 minutes. Cool slightly and remove from pan to cooling rack. Using my cookie scoop I got about 3 dozen cookies.

Cookies, Cookies, and Cookies

While I was enjoying the warm weather in Arizona I also did a lot of baking. Along with making the pumpkin roll cookies I made butterscotch chocolate chip cookies, cream cheese spritz cookies, and Mexican wedding cookies or I know them as Snowballs. Mexican wedding cookies are Jessica's favorite. She also loves butterscotch.

I remember one time in high school we had a blizzard that knocked out some houses power. Jessica's house was one of them so her dad brought her over to stay with my mom and I. We decided to make cookies and was out of butter so we trekked across the street in knee high snow to my neighbors to get some. Crazy I know but nothing stands in our way when it comes to cookies. I believe we made butterscotch chocolate chip cookies with walnuts.


I found the recipe for the cream cheese spritz cookies in the Woman's World magazine I purchased to take on the plane. This cookie is Paula Deen's recipe. I didn't exactly follow the recipe. You are supposed to pipe the dough onto a cookie sheet using a pastry bag with a star tip. I didn't have a pastry bag so I used a cookie scoop. I thought these cookies were very tasty and they ended up really soft. I love soft cookies. I will defiantly try these next time following the recipe better because they are really pretty in the magazine and she dipped hers in white chocolate and I think that would be really yummy.

Cream Cheese Spritz Cookies
adapted from Paula Deen

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2 3/4 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup butter, at room temperature
4 oz cream cheese, at room temperature
1 cup sugar
1 egg
1 tsp almond extract

I didn't use this when I made them:

1/8 tsp no-taste red concentrated food coloring
1/8 tsp Kelly green concentrated food coloring
1 cup white chocolate chips melted, cooled
1 cup semisweet chocolate chips melted, cooled
red, green and white jimmies or sprinkles

Preheat oven to 350 degrees

1. Line baking sheets with parchment paper. Combine flour, baking powder and salt, reserve. On medium high speed, beat butter, and cream cheese until light and fluffy, 2 minutes. On low, beat in sugar, 30 minutes. Add egg and almond extract, beat 30 seconds. Gradually beat in flour mixture until dough forms.

2. Fit medium star tip into large pastry bag. Using small brush, starting at tip of bag, paint one line of each food coloring inside along opposite sides of the bag, ending 1 inch from top edge. Fill bag with dough. I didn't do this step I just used a cookie scoop and scooped them onto the cookie sheet.

3. On baking sheets, pipe dough into round and or S-shaped cookies. Bake 9-11 minutes or until lightly browned. Cool on pan on racks 5 minutes. Transfer to racks, cool completely.

4. Line cook baking sheets with wax paper. Dip ends of the cookies into melted chocolates, shaking off excess, transfer to wax paper. Sprinkles with jimmies. Let stand until set, 1 hour.

Mexican Wedding Cookies
as seen in Taste of Home Cookies cookbook submitted by Sarita Johnson

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2 cups butter, softened
1 cup powdered sugar
4 cups all purpose flour
1 teaspoon vanilla extract
1 cup finely chopped pecans
Additional powdered sugar

Preheat oven to 350 degrees

1. In a large bowl cream together butter and sugar. Gradually add flour, mix well. Beat in vanilla. Stir in pecans.

2. Place dough in fridge to chill for about 15 minutes. Pinch off pieces of the dough and roll into balls. Place 2 in. apart on ungreased baking sheets. Bake for 12-15 minutes or until lightly browned. Roll warm cookies in the powdered sugar, cool on wire racks. Makes about 6 dozen.

I have made these cookies quite a few times over the years and I don't remember the powdered sugar melting on the warm cookies. I would cool them a little bit next time before rolling them in the sugar. They tasted good anyway.

Butterscotch Chocolate Chip Cookies

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2 sticks butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tablespoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butterscotch chips
1 cup chocolate chips

Preheat oven to 350 degrees

1. In a mixing bowl mix together butter, sugar, and brown sugar. Beat in eggs one at a time. Mix in vanilla. In a separate bowl mix together flour, baking soda, and salt. Gradually mix the flour mixture into the butter mixture. Once incorporated mix in the chocolate chips.

2. Line baking sheets with parchment paper. Place rounded teaspoonfuls 2 inches apart on the baking sheet. Bake for 8 to 1o minutes or until golden brown. Transfer cookies onto wire rack to cool.

These turned out pretty thin. I'm not sure why because I followed the recipe. They still were addictive.

Pumpkin Creme Pies or as I like to call them Pumpkin Roll Cookies

I'm not sure if Jessica, my friend in Arizona, was looking forward to seeing me when I visited or just looking forward to my cookies. Jess I kid, I know you wanted to see me. But I know you wanted cookies too and I had no problem accommodating you. You know how much I love to bake.

Baking lately has been very therapeutic. I lost my mother last year on January 4th. She had been suffering for a long time and I know she is in a better place but my heart hasn't quite accepted that yet. I miss her with each beat of my heart. When I was in fourth grade my mom went back to work and I wanted to help out more. It took me awhile but I talked her into letting me cook so I could have dinner ready when she got home. I know she worried but I didn't burn the house down and she encouraged me to try different things. She taught me what I needed to know and she let me explore. Coming up on the 1 year anniversary of her death is very hard but I have some new recipes to try and am hopeful that will help me through. Plus I have an awesome support group.

I found this recipe on Tasty Kitchen. I love the Pioneer Woman. She seems so down to earth and the food she churns out looks and from the recipes I have tried taste fantastic. I was really excited when she started the Tasty Kitchen so home cooks like me could share their recipes. I have found many great recipes including these out of this world creme pies. One of my favorite treats during the fall/winter time is pumpkin rolls. Pumpkin rolls are one of those items you only seem to find around this time of year. I have made pumpkin rolls but they are time consuming and by the time my mom and I would finish making them the kitchen would look like a pumpkin tornado had hit. I'm not the cleanest cook. When I made these creme pies I was delighted to find out they tasted just like my beloved pumpkin roll without the hassle. Since Jessica loves pumpkin roll too I had to make them for her. Instead of making sandwich cookies you could just frost each cookie with the sinful cream cheese frosting. Yum, yum. I did tweak the recipe a little. It called for ginger, cloves, and nutmeg so instead of using those I went with pumpkin pie spice that has those spices in it. I didn't follow the method of baking the pies. I found using my cookie scoop a lot easier for me.

This is me mixing up the frosting. As you can see all the junk around me I like to use each utensil and make a mess. I'm not sorry, that's just how I am.










Jessica is helping me by frosting the pies. Her mom helped too but I didn't get a picture of her. Sorry Joy.











Pumpkin Creme Pies
adapted from The Deutsch Girl seen on Tasty Kitchen

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For the pies:

1 cup brown sugar
1 cup sugar
1 cup vegetable oil
1 15 oz can pumpkin
2 eggs
1 teaspoon vanilla
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1 tablespoon pumpkin pie spice
1/2 teaspoon salt

For the frosting:

1 8 oz package cream cheese, softened
1 stick butter, room temperature
1 16oz package powdered sugar
3 splashes of vanilla
2 dashes of cinnamon

Pre-heat oven to 350 degrees

To make the batter:

In a large mixing bowl beat together brown sugar, sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla.

In a separate bowl, mix together the dry ingredients.

Slowly incorporate the dry ingredients into the wet until just combined.

Place a silicone baking mat on cookie sheet or a piece of parchment paper. Spray either with cooking spray. Drop batter on the cookie sheet by using a medium size cookie scoop. Leave enough room between each cookie because they will spread. Bake 8 to 10 minutes or until firm to the touch. Remove to a wire rack or plate to cool.

While cookies are baking make the frosting. In a bowl mix together the cream cheese and butter until smooth. Gradually add the powdered sugar to the cream cheese mixture until incorporated. Add vanilla and cinnamon and mix well.

Once cooled flip half of the cookies over, frost, and place remaining un frosted cookies on top.

Place in seal tight container and store in the fridge. These are so good. Try not to eat all the frosting before you frost all the cookies.

Homemade Golden Oreos

After making homemade Oreos it only seemed natural to try making golden Oreos with chocolate filling. My only change when making these again will be to use a regular yellow cake mix and not a yellow butter cake mix. These were really buttery. If you love butter than you will love these. If butter doesn't tickle your taste buds then try them with the regular yellow cake mix. This frosting is killer. I had a lot of filling left from the whoopie pies so I knew I wanted to make chocolate so I added cocoa powder. I could eat this frosting up with a spoon. Who needs to put it on anything?

Homemade Golden Oreos
adapted from the homemade Oreos recipe

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Cookies:

2 box yellow cake mix, butter cake mix if you love butter
4 eggs
2/3 cup oil

Chocolate Icing:

1/2 cup vegetable shortening
1/2 cup butter, room temperature
1 cup powdered sugar
1 1/3 cups Marshmallow Fluff (I get the marshmallow fluff from Aldis and use the whole container)
1 1/2 teaspoons vanilla extract
2 tablespoons cocoa powder or more depending on how chocolaty you want it

Directions:

Pre-heat oven 350 degrees.

Line cookie sheets with parchment paper or a silicone mat. In a mixing bowl combine the cake mix, eggs, and oil with a mixer. I use my Kitchenaide. The batter will be stiff. Pinch off pieces of the dough and roll into balls. If you have a small cookie scoop you can use that. Place 1 inch apart and flatten slightly with your fingertips. Bake for 8 to 10 minutes. Remove from pan and cool on wire rack or plate.

While the cookies bake make the frosting. In a mixing bowl beat together the butter, shortening, sugar, and marshmallow until well blended. Add vanilla and beat until smooth. Add cocoa, mix well and taste. Add more if needed.

Try and put same size cookies together. Flip over half of the cookies. Spread or pipe frosting onto the flipped over cookies. Top each frosted cookie with an unfrosted cookie to make a sandwich. Place cookies in an airtight container and store in the fridge.

Makes about 2 dozen

Homemade Oreos

Homemade Oreos!!!! I love Oreos and when I saw this recipe on The Girl Who Ate Everything's blog I knew I had to make them. My husband loved them and I thought they were really good but I wasn't in love with the filling. When I made these again I used the filling recipe from the Whoopie Pies and I loved them.



Homemade Oreos
as seen on The Girl Who Ate Everything and original source Paula Deen

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2 boxes of devils food cake
4 eggs
2/3 cup oil

1 8oz cream cheese, softened
1 stick butter, softened
3 cups powdered sugar
1/2 teaspoon vanilla

Directions:

Pre-heat oven 350 degrees.

Line cookie sheets with parchment paper or a silicone mat. In a mixing bowl combine the cake mix, eggs, and oil with a mixer. I use my Kitchenaide. The batter will be stiff. Pinch off pieces of the dough and roll into balls. If you have a small cookie scoop you can use that. Place 1 inch apart and flatten slightly with your fingertips. Bake for 8 to 10 minutes. Remove from pan and cool on wire rack or plate.

In another bowl mix together cream cheese and butter until well blended. Gradually add in the powdered sugar and vanilla until the icing is smooth. Try and match up same size cookies together. Flip over half of them and spread icing on them. Top with the remaining un iced cookies. Store in a sealed container in the fridge. Makes about 2 dozen.

If you want to try them with the Whoopie Filling click here: Whoopie Filling

Hot Fudge Double Chocolate Cookies

Once I decided to add caramel to the batter of chocolate chip cookies I thought hmm I wonder what hot fudge sauce would taste like in a cookie. I took my own challenge and found out that it is fabulous. So so good. It may even be better than the caramel chocolate cookies but don't take my word for it. Try them for yourself.


Hot Fudge Double Chocolate Cookies
adapted from the Hershey chocolate chip cookie recipe on the back of the bag

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1 stick butter, softened
1/2 cup hot fudge topping
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chips
1 cup white chocolate chips

1. Pre-heat oven to 350 degrees.

2. In a mixing bowl cream together the butter, hot fudge topping, sugar, brown sugar, and vanilla. Add eggs, beat well. In a separate bowl mix together the flour, baking soda, and salt. Gradually add the flour mixture into the butter mixture until fully incorporated. Stir in chocolate chips. Drop by teaspoons or by cookie scoop unto a un greased baking pan.

3. Bake for 8 to 10 minutes or until golden brown. Cool slightly and remove from pan to a cookie rack or plate. If using teaspoon makes about 5 dozen. If using cookie scoop makes a little over 2 dozen.

Caramel Chocolate Cookies

I love these cookies so I figured I would start with them. I am a huge fan of caramel and chocolate chip cookie dough. One of my favorite treats is to get a concrete mixer from Culver's with caramel and chocolate chip cookie dough mixed in. I knew I wanted to make something like that and starting with Hershey's chocolate chip cookie recipe I made some additions and subtractions to make this yummy cookie.

The first time I made this recipe I omitted one stick of butter for the caramel and didn't add any more flour than what the recipe called for. After baking them 8 minutes I discovered that they had spread out paper thin. While still tasty that was not what I was going for. So I added more flour to the dough and that stopped the cookies from spreading so much. I have also made these cookies with chocolate covered cookie dough bites that you can buy in the store. I then omitted some of the chocolate chips. They ended up being really good.

I favor milk chocolate chips in this recipe but I have made these cookies using white, dark, and semi-sweet chocolate chips, and all work well. The secret ingredient is caramel ice cream topping. To make these cookies over the top add a Hershey caramel kiss to each right when they come out of the oven. My husband, Will, calls them addictive and a co-worker of mine said they were sinful. She said it wasn't a compliment, but I totally take it as one. Sinful is good in my book when it comes to sweet treats. Now on to the recipe.

Caramel Chocolate Cookies
adapted from the recipe on the back of the Hershey's chocolate chip bag

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1 stick butter, softened
1/2 cup caramel ice cream topping
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips (any flavor is good)
Hershey caramel kisses, optional

1. Pre-heat oven to 350 degrees.

2. In a mixing bowl cream together the butter, caramel, sugar, brown sugar, and vanilla. Add eggs, beat well. In a separate bowl mix together the flour, baking soda, and salt. Gradually add the flour mixture into the butter mixture until fully incorporated. Stir in chocolate chips. Drop by teaspoons or by cookie scoop unto a ungreased baking pan.

3. Bake for 8 to 10 minutes or until golden brown. If using caramel kisses place one on top of each cookie. Cool slightly and remove from pan to a cookie rack or plate. If using teaspoon makes about 5 dozen. If using cookie scoop makes a little over 2 dozen.

Enjoy, and try not to eat all of them in one sitting.