Ooie Gooie Chocolate Caramel Macadamia Chunk Cookies Recipes

CANDY CANE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 400 degrees.
• In a medium sized bowl cream together the butter and sugar until smooth.
• Beat eggs in one at a time, then stir in the vanilla and peppermint extract.
• In a separate bowl combine the flour, cream of tartar, baking soda and salt.
• Stir into creamed mixture until all moisture is absorbed.
• Mix in the chocolate and the candy canes.
• Form spoonfuls of dough into balls and place about 2 inches apart on an ungreased cookie sheet.
• Bake for 8-10 minutes.
• Enjoy!

CHOCOLATE CARAMEL COOKIE BARK

Steps:

• Preheat oven to 350°F Grease a 17x11 baking sheet and line with parchment paper overlapping the two ends for easy removal.
• COOKIE: Beat butter, sugars, vanilla and water until smooth. Add remainin 3 ingredients and beat until mixture is combined.
• Spread dough to cover prepared baking sheet.
• Bake in preheated oven for 15 minutes.
• TOPPING: Meanwhile, over medium heat bring butter and brown sugar to a boil. Stir to combine. Spread mixture over partially baked cookie dough. Return to oven and bake an additional 8 minutes until caramel is bubbling.
• Remove from oven. Immediately sprinkle chocolate chips over hot caramel. Wait 5 minutes and spread melted chocolate over cookie, if using nuts, sprinkle over chocolate.
• Cool in refrigerator until chocolate is set. Once at room temperature, break or cut slab into irregular pieces or into your favorite cookie cutter shapes.

CHOCOLATE CHUNK MACADAMIA COCONUT COOKIES

Steps:

• Preheat oven to 350°F.
• Sift together flour, cocoa powder, soda, and salt; set aside.
• Cream together butter and sugars until smooth.
• Add the eggs and mix well.
• Add the chocolate, milk and vanilla and mix well.
• Add the dry ingredients and beat well.
• Stir in chocolate chunks, nuts and coconut.
• Drop by rounded tablespoons onto ungreased cookie sheets, leaving several inches between for expansion.
• Bake for 8-10 minutes.
• Cool on the sheets for 1 minute then remove to a rack to cool completely.

MACADAMIA CHOCOLATE CHUNK COOKIES

Steps:

• Place brown sugar, sugar, butter, vanilla and eggs in mixer bowl. Mix on low for 30 seconds. Stop and scrape sides of bowl. Beat on medium speed for one minute more, then stop and scrape bowl.
• Add 1 cup of flour, cocoa powder, baking soda and salt. Mix on low for 30 seconds. Gradually add remaining 1 1/4 cups flour while mixing on med to med low speed.
• Add chocolate chunks and nuts and stir until mixed.
• Drop by rounded teaspoonfuls onto greased baking sheets about two inches apart. Bake at 325 for 12-13 minutes, or until edges are set. DO NOT OVERBAKE!
• Cool on baking sheets for one minute then transfer to wire racks.

OOIE-GOOIE-CHOCOLATE -CARAMEL-MACADAMIA CHUNK COOKIES

Steps:

• Cream butter & sugars in large mixing bowl. Add eggs, extracts, syrup, and cream.
• In another bowl, sift and mix flour, baking soda and salt. Stir in chocolate chips, oats, and toasted nuts. Fold dry ingredients into butter mixture.
• Chill dough for 1 hour. Preheat oven to 350 and PLACE A PIECE OF PARCHMENT PAPER ONTO YOUR COOKIE SHEET.
• Place a heaping tablespoon of dough into palm of your hand, and press one chocolate covered caramel candy into center of each piece of dough. Wrap dough around candy, covering completely.
• Bake cookies for 14-16 minutes, until lightly browned. Cool in pan until well set, then onto rack. Don't eat hot, as caramel is LAVA-like 8-).
• Serve with *plenty* of milk.