Magic Bar Cookies

WOW... Have you ever eating a Magic Cookie Bar? aka Dream Bars or Seven Layer Bars or Calorie Buster Bars. Well, in my life I have eaten many. Maybe even a half pan. That point where you may throw up but only wish you did.... Who am I kidding, I have eaten most of the ingredients first, made the bars, burned my mouth, since they were to hot. AND then eaten half of the pan.

I know there are people out there that would say, "they are just to Sweet," NOT ME. The combination of graham crackers, different chips, coconut, nuts and sweetened condensed milk. OMG. who died and let me go to Heaven.... The beauty of Magic Cookie Bars, if you were shy on ingredients of something, you could always punt, the absolutely beauty of a dump recipe. AGAIN, why people should bake.

So, one day last week, surfing the internet for MORE recipes, I came across this recipe. Magic Bar Cookies. Why could the world not be a better place without another cookie recipe of a bar. Life is good for the most part. THE only difference is that there is no sweetened condensed milk. But there is everything else. I really liked these cookies. AND I hope you make them and let me know what you think.

Don't these just look delightful. 

AND let me tell you, they are amazing

Morsels of Heavenly flavors all together

Magic Cookie Bars

gently modified from Ericasweettooth.com

also from Averie Cooks 

Ingredients

3/4 cup of butter, room temperature

3/4 cup of brown sugar

1/4 cup of granulated sugar

1 large egg

2 teaspoons vanilla extract

1 1/2 cups all purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1 teaspoon salt

1 cup roughly chopped graham crackers

1 cup semi sweet chocolate chips

1 cup butterscotch chips

1 cup shredded coconut

1/2 cup roughly chopped walnuts (optional)

Directions

Preheat oven to 350 degrees. Line cookie sheet with Silpat or parchment paper. Set aside

In a bowl of a mixer with a paddle attachment, beat together the butter and sugars until light and fluffy. About 2-3 minutes. Add egg and vanilla and mix until smooth.

Add flour, cornstarch, baking soda and salt to the wet ingredients. Mix very slowly until dry ingredients are just incorporated. BY HAND, add in Graham Crackers, both Chips, Coconut and Nuts (optional). Everything should be incorporated in. You may or may chill the dough.

I use my small cookie scoop, and place cookie on sheet about 2" apart. Bake for 8-9 minutes, until ever so lightly brown on the edges. When you remove them from the oven, use the back of a spatula and gently press down on each cookie. Allow cookies to cool in the pan for 5 minutes, then transfer to wire racks to cool

These ingredients make for a flavorful cookie

You do not want to know how many of these I ate. 

I really wish I still had the metabolism of a teenager. 

EAT me Please.... this is why I keep my chips in the freezer

I added my ingredients first. Just a brain fart

Please mix the crackers, chips, coconut and nuts by hand

Pretty and perfect cookies ready to be baked

Just out of the oven and gently flattened

WHY are you photographing ME, just eat them..

OREO pudding cookies

My husband sometimes ask me why I buy Oreo's. I still love them, and know they come in an assortment of flavors. My Florida sister will say that Grandma's cookies are the best, but I do love an Oreo once in awhile. It is not wrong

This Marshmallow crispy was a very good flavor

Lemon was delightful. I actually used them for a lemon cheesecake bar.
I did eat the apple and orange. They both went into a drink

SO, when I can across this recipe for a Oreo pudding cookie, I was all in. This was a quick cookie to whip up. It is also not a large batch.  22 cookies or so. Great for a group of people. Use Plain old Oreo's.This batter does not spread at all. This cookie needs to be smushed down after baking. When I pull them out of the oven, I immediately take the back of the spatula and smash down. I then let cool in the pan to set up. 

A nice soft cookie with a great flavor

Oreo Pudding Cookies
adapted from Amyshealthybaking.com
Ingredients
4 tablespoons butter (1/2 stick) MELTED and cooled
1 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
1 oz (4 servings) vanilla instant pudding mix
1 3/4 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
8 Oreo's roughly chopped

Directions
Preheat oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper.

In a separate mixing bowl, add butter and brown sugar together. Mix until creamy. Add eggs, one at time and mix. Add vanilla extract. Mix in pudding mix until blended. Add in the flour, baking powder and salt. Mix until just incorporated. Fold in by hand the Oreo cookie pieces.

Drop cookie dough on prepared sheet pans. Bake for 9-11 minutes. Remove when done, smash down with back of flat spatula and let cool in the pan for 5 minutes. Then move to a wire rack.

Firm but not hard cookie dough

Lovely perfect circles baking away

Removed from the oven and flattened. Still cooling

Waaa Laaa.. bits of Oreos in all bits. Yummy.
My friends just loved these cookies.
A huge combo factor, eating Oreos in homemade cookies
Kind of like the best of both worlds.

Cinnamon Butterscotch Cookies

I am capping off my healthy month with a cookie recipe. YEAHHHH.  They do exist. I have not gone completely off the deep end. I have still been baking, my Sweets business is moving along. I was very fortunate to be very busy the week of Valentine's day. By the end of the week, I was a dead girl. I was totally burnt toast.

As we all know, I still love my cookies. This cookie carries with it, a combination of two of my favorite flavors. Cinnamon and Butterscotch. The Cinnamon reminds me of Cinnadoodles and the Butterscotch of Blondies. This cookies throws them together for an absolute heaven.

Cinnamon Butterscotch Cookies
adapted from savynaturalista.com
Ingredients
1 cup (2 sticks) butter,  softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup Cinnamon Chips
1 cup Butterscotch Chips

Directions
Preheat oven to 350 degrees. Line cookie sheets with Silpat or parchment paper. Set aside

In a large bowl of a mixer with the paddle attachment, cream butter and both sugars for 2-3 minutes.
Add eggs one at a time, mixing after each egg. Add vanilla extract and mix. Slowly add the dry ingredients to the bowl. Mix until incorporated. DO not over mix. Stir in cinnamon and butterscotch chips. The dough is very thick. It will take some muscle.

Scoop dough into cookie sheet and place in oven. Bake for 9-11 minutes. The edges should just be turning barely brown. Remove from oven, let cool on sheet for 5 minutes. Transfer to rack. EAT up.

And I wonder why I never lose any weight

I could really eat all of these.

Basic dough with loads of flavors

This shows you how thick this dough was.

Will you be my Valentine. .. that was SO 2 weeks ago.

Down in front. They were delicious on this tray.

DO not worry, I have created a new brownie cheesecake bar
and made some other new cookies. Do not fret.. Sweets still exist!!

Pumpkin Chocolate Chip Cookies

Fall is here. And of course, in the Chicago land area, we are still holding on to late Summer. 80's again today and I am still sporting sandals to work. Maybe next Tuesday, October 1st, things will have to change. On Thursday, I went to a monthly biker party. They are ok, but I wanted to see a few friends I was missing. I brought this tray to the party. I really should have taken a picture at the end of night. Probably 3 cookies left on it. Gone, devoured, and greatly enjoyed by all, even some random strangers. That is the FUN of bike night.

beer, cookies and conversation...

Soft flavorful morsels of Fall flavors

I have been making this recipes for six years. I once had a neighbor lady that made these cookies. Things changed and we stopped being friends. She has since moved away. I am not a pumpkin fan, but these are very good cookies. The combination of flavors really enhance these cookies.

Pumpkin Chocolate Chip Cookies
adapted from former neighbor lady

Ingredients
1 cup butter, softened
1 1/2 cup granulated sugar
1 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
2 3/4 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 cup mini chocolate chips

Directions
Pre-heat oven to 350 degrees. Line baking sheets with Silpats or parchment paper. set aside

In a large mixing bowl with a paddle attachment, place butter and sugar until light and creamy. about 5 minutes. Add in pumpkin and vanilla, and mix. Add in egg and mix. Add in all dry ingredients and mix in. Hand mix in the mini chocolate chips.

Scoop on a sheets and bake for 10-12 minutes. Once baked, let rest in pan for 5 minutes. Very soft cookie. Move to a cooling rack. When storing, place between wax paper.

 

nice amount of batter. Very soft, but the do  not spread

 



I had so many people that were HUGELY surprised with the Flavors
 

Hot Chocolate Cookies

Chocolate and Cinnamon mixed in a cookie. And they are crinkly. Chewy on the outside and so soft and flavorful on the inside. Just like a chocolate heaven in a cookie. I really like loads of different cookies. And I thought I liked Banana Bread. We have had the coolest summer in like FOREVER. I am still wearing sandals all the time, but my feet are always cold. Air conditioning has been off for a while. It is very dry here, the grass is not a pretty green color. My Husband watered yesterday, but not in overkill. This is like the third or fourth time all summer he has watered. And really, my grass really only looks horrible to me. (slight exagerration.)

Since Sweets by Shayla is cruising along, I seem to make the same cookies all the time. That is why I found this recipe. My sisters were my testers, one loved it and the other thought it was "just OK".

These are just one of the coolest looking cookies. Very dimensional. Knooks and Crannies of flavor..
This cookie also falls into a NO Dairy and NO Egg.  Vegan with Gluten.

This is not a huge batch of cookies. Makes between 24-28, depending on the size.

Hot Chocolate Cookies
adapted from desertculinary.blogspot.com

Ingredients
1 2/3 cup all purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup canola oil
1 cup granulated sugar
1/4 cup pure maple syrup
3 tablespoons soy or almond milk. (or regular milk -- no longer vegan)
2 teaspoon chocolate extract

FOR THE SUGAR COATING
1/3 cup granulated sugar
1 teaspoon cinnamon

Directions
Preheat oven to 350 degrees. Line baking sheet with Silpat. Set aside

In a large bowl, whisk together flour, cocoa, baking soda, cinnamon and salt.

In a large bowl, with a paddle attachment, add oil, sugar, maple syrup, milk and chocolate extract. Add dry ingredients to wet and mix until just incorporated.

FOR THE SUGAR COATING
In a small bowl mix the cinnamon and sugar together.

Using a cookie scoop, scoop out portions and drop into sugar coating. Roll around and place on cookie sheet. Space out 2 inches apart. Place in oven and bake for 8-10 minutes. When done, remove from oven and let rest for 5 minutes, and then transfer to wire rack for further cooling.

small batch of intoxicating flavor

plunked in the cinnamon sugar of love

These cookies would also make GREAT Ice Cream Sandwiches. 

Just a thought for another day.

Almond Butter Delights

Almond Butter. OMG it is SO good. Screw peanut butter, I have SO moved on. Between, Nutella, Biscoff, Cashew butter and now Almond butter. Peanut butter is not happening. Almond butter is available in most grocery stores. It is more expensive than Peanut butter, but less expensive than Cashew butter.

I could have just eaten this out of the jar. Would of it been wrong. I did buy it. Well, it is going into the cookies. And let me tell you, these cookies are just amazing. My Mom suggested Almond Extract. Sometimes, almond cookies have needed extract, DO NOT put it in these. You will ruin the smooth nutty taste. They were quick to make, and baked in nothing flat. I love new cookies. I really cannot imagine just eating the same old, same old my whole life. BORING.

Almond Butter Delights
Adapted by ME

Ingredients
1/2 cup butter (1 stick) at room temperature
1 cup white sugar
1/2 cup almond butter
1 large egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup crushed slivered almonds

Directions
Preheat oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper. Set aside.

In a large bowl with a paddle attachment, cream together the butter and sugar until light and fluffy. 2 or 3 minutes. Add in almond butter and continue to mix. Add in egg and vanilla until just incorporated.

While you are creaming the butter and sugar together, in a separate bowl, whisk together flour, baking soda, baking powder and salt.

Once the wet ingredients are incorporated, begin slowly adding in the dry ingredients. Mix until just blended, no pockets of flour. Gently stir in by hand the crushed slivered almonds.

Using a cookie scoop, place dough on Silpats about two inches apart. Smash cookies down with a wet cup or wet bottom of glass.

Bake for 9-11 minutes, until edges start to get slightly brown. Transfer to wire rack and let cool completely.

Makes about 3 1/2 dozen

This is a perfect batch. When you do not need a ton of cookies

I have only tried this brand of Almond Butter. If you have a better brand, let me know

Perfect for display. They are crispy, but melt in your mouth with all of the butter

If I only ate 1.....

Cashew Butter Cookies

Well.... so much for my 4th of July post. Two weeks late. Good Governors, as my Grandma used to say. I came across this recipe at the end of June. I went on a search for Cashew Butter. Checked out all my local grocery stores, and no luck. Fruitful Yield (a health food, gluten free, vitamin, and other cool things store) had the Cashew Butter. It was a bit pricey. $9.25 for this jar. Use prudently and Refrigerate.

Well Cashew butter is amazing. I did not sit an gobble it down like Nutella. A couple of tastes, yummy. These Cashew Butter Cookies are lovely. A shortbread butter cookie with an fantastic undertone. Slightly crunchy on the outside and chewy and smooth on the inside. You could add ground Cashews if you wanted to. I did not have any on hand, so I stuck with the recipe. A fantastic tea cookie, or great for the beach.

Cashew Butter Cookies

adapted from bakingbites.com

Ingredients

1/2 cup (1 stick) butter, room temperature

1 cup white sugar

1/2 cup cashew butter

1 large egg

1 1/2 tsp vanilla extract

1 1/2 cups of all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions

Preheat oven to 350 degrees. Line a baking sheet with a silpat or parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt together.

In a large bowl of a stand mixer, cream together butter and sugar until light and fluffy. Beat in cashew butter until combined. Add in egg and vanilla extract until mix in. Reduce speed of mixer, gradually blend in flour mixture until just combined.

Shape dough into balls and place on baking sheet. Either use a fork or damp spatula and smash down. 

Bake for 9-10 minutes. Until edges start to barely turn brown. Transfer to a wire rack to cool.

This recipe was a snap to put together. You could always chill your dough. These were made on the fly. 

The Cookies will puff slightly on then settle. They are a very nice looking cookie for any event.

We went to the beach for a cook out. Brats and Dogs and loads of sides. The Cookies were nearly gone before we ate dinner. That is ok. My Mother made this FABulous berry cobbler. It was out of this world. 

Jasmine

HELLO readers. Where have I been. NO where. Probably in my kitchen baking cookies and bars. The weather this year is SO Different than last year. It rains all the time. There has been no lawn watering. Everything is lush and green.  Little bits of air conditioning because it is cool out. The drought from last year has been flooded away. I am getting more organized with my Sweets business. My website is Fabulous. If you have a moment, check out SweetsbyShayla.com. My friend Stephanie did such an amazing job. But the Blog has so taken a back seat. This was my outlet, to tell my stories and share new recipes. The only new thing for me, is that I like Fondant. I would not eat it, but it looks great on a cake. A creative way to make so many designs. Decorating can come in so many different forms. It is mind blowing.

This is a Deluxe Tray. Four different types of Cookies, A delicious mouth watering Brownie feature earlier this year, and Gourmet Rice Krispie Treats featured last year. Scroll through the blog. The Sugar cookies will be soon. They are wonderful. 

This is Jasmine. I have had this plant for three or four years. During the winter it comes in the house, and it weeps all over the floor. Leaves such a sticky mess. The leaves seem to always get a fungus on them. It is the first plant that goes out in May. Then it cleans it self up and starts to make these delicate blooms. I always wish it would bloom more than once a year. Jasmine smells wonderful. It smells like perfume. Because of the cool summer, we have had the windows open. I sometimes catch a lovely whiff blowing in. That is such a good thing.

A box of 24 cupcakes for a customer for their Fourth of July Party. They looked so patriotic. I really wanted to sit and eat cupcakes last night at 11:30. Really, I just wanted to go to bed who am I kidding on a Tuesday night. The Flags added such a nice touch to the cupcakes. Sprinkles are just FUN.

Tomorrow, we celebrate our nation's independence. I have a new cookie recipe to try out. It contains Cashew Butter. I am excited to try something new. Thank you for taking the time to read. Be safe on this Holiday and enjoy great food and fabulous friends and family. 

Brown Butter, White Chocolate & Pecan Cookies

Today is one of my sister's birthday. She lives in Florida. I really wish I could hang out with her and eat cake, or cookies or pie. When we were younger, my Mom would make Triffle for her birthday. (Each one of us has our favorites.) Strawberries were still in season, homemade vanilla pudding and whipping cream. And Cake.  OMG amazing. Such a simple dessert could be SO showy and delicious. My Mom always used this big glass vase on a tall pedestal for this dessert. It did make a birthday special.

I have not made anything showy in awhile. Between cookies and bars for my Sweets business, a day job, and taking a Wilton Cake decorating class, my days buzz by. I am on the third level of classes from Wilton. Fondant. I was not sure I would like this class, but I like the creative side of it. I am working on Calla Lillys, Roses and Carnations.  I really like. I still like the taste of butter cream frosting, but fondant is just fun.

I have two trays to make for customers for Friday. About a month ago, I came across this recipe. It is amazing.  I love brown butter in anything. The dough is delicious and the cookies just melt in your mouth. These are a very bad habit. Even if I sell them all, there is always 1 or 2 left behind

The combination of brown butter, toasted pecans and white chocolate. The flavors just meld together and burst in your mouth with deliciousness. The recipe goes together quickly and they always set up nicely. I have made at least five batches of these cookies, always the same. YUMMY.

Brown Butter, White Chocolate & Pecan Cookies

adapted by coffeeandcrumpets.com

Ingredients

1 cup (2 sticks) butter

3/4 cup granulated sugar

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla extract

2 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup white chocolate chips

1 cup toasted chopped pecans

Directions

Preheat oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper. Set aside

To make the Brown Butter. Place both sticks of butter in a saucepan on medium to low heat. As the butter melts, swirl around in the pan. The butter will bubble and foam up. Continue to swirl and stir. Brown bits will start to form and a nutty smell will fill your kitchen. Do not let it burn, just brown. 

In a container, add both sugars and pour in brown butter. Mix together. Let cool completely. It can be made the night before. Chill for 1 - 24 hours. If made the night before, please refrigerate.

Mix the flour, baking soda and salt together in a bowl. Set aside.

In a stand mixer with a paddle attachment, add brown butter and sugar mixture. Mix for 2 -3 minutes until nice and smooth. Add one egg at a time, beating after each one. Add vanilla extract and just mix. Add the flour mixture to batter and mix until just incorporated. Fold in the white chocolate chips and toasted pecans until evenly distributed.

You can then chill the dough again if you want. I love the flavor of dough. Just like my chocolate chip cookies, this is a three day dough. You do not have to do that, if it does not work for your schedule.

Using a cookie scoop, place dough on the prepared baking sheets.

Bake for 8-10 minutes. The should just be golden around the edges. 

Cool on baking sheet for 5 minutes and then transfer onto a rack to cool  

I am always tempted to just eat the cookie dough

Lovely cookies that spread just so.

I believe my husband ate all of these.

I really recommend these cookies for any occasion, especially a birthday. 

A perfect combination of flavors.

Crinkly Biscoff Toffee Cookies

These cookies are amazing. I found Biscoff at my local Target. Do you remember flying on ATA. They would give you Biscoff cookies and Peanuts for your flying pleasure. You can also purchase this spread at Trader Joes. I could eat this spread out of the jar. Spoon, fingers, I would  not care. Why bother with crackers or celery. Creamy or Chunky, I love both of them equally.

So, yesterday, I decided I needed to find a recipe. I found this cookie recipe and a bar recipe. Both of them sounded fantastic. I was making a cookie tray, so cookies it is?

If you noticed, we are also HAWKS fans. THEY are in the Stanley cup this year. Last night they won Game 1 in Triple overtime. Can you hear the excitement in my voice. 

WOOT. WOOT.

Crinkly Biscoff Toffee Cookies

adapted from thecafesucrefarine.com

Ingredients

3 cups all purpose flour

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup brown sugar

1 cup Biscoff spread

1 cup butter, softened

2 large eggs

1 teaspoon vanilla extract

1 8 ounce bag of Bits of Brickle chips

Instructions

Preheat oven to 350 degrees. Line a sheet pan with a Silpat or parchment paper.

Combine flour, baking soda, baking powder, and salt in a medium bowl and set aside.

In a bowl with a paddle attachment, combine both sugars, Biscoff and butter and mix until fluffy. Add each egg one at a time, mixing until incorporated. Add Vanilla extract and just mix in.

Add flour mixture and mix until just combined. Add toffee bits and just mix in.

Scoop dough into 1 1/2 cookie scoop. Place dough onto sheet pans about 2 inches apart. Sprinkle cookies with TURNBINADO (raw) sugar. Bake for 10-11 minutes or until edges just turn brown. Cool for 5 minutes and transfer to a wiring cooling rack. Store in an airtight container or just start eating.

Nice firm cookie dough

You need the 2 inches apart on the sheet. The cookie does spread

A nice thin crispy cookie. Perfect for a party or watching Saturday nights' Hawks game

Super Corn flake Cookies

Throw everything in the bowl, Mix together and Refrigerate. And then Bake. These cookies are a mix of amazing tastes. Amp'd up cornflakes, with mini chocolate chips and mini marshmallows. Sweet, soft, gooey, crunchy, and chocolate. With Two sticks of Butter. What more could you want from life. These cookies are spreaders, just so you are aware. Not perfect little drops of dough. But their taste is just divine.

This recipe comes with two steps. Before you can proceed with the cookies,  you need to make the super Corn Flakes. To make this part of the recipe, it only takes a few minutes.You will have remaining Corn Flake mixture left over. I really think there are loads of uses for it. Throw it into another cookie. I used it a part of a yogurt parfait. Added a different dimension to my regular yogurt.

Corn Flake Crunch
Ingredients
5 cups cornflakes
1/2 cup instant milk powder
3 tablespoons sugar
1 teaspoon salt
9 tablespoons butter, melted

Directions

Heat oven to 275 degrees
In a medium bowl, place cornflakes and crush them with your hands. Add milk powder, sugar and salt. Toss to mix. Add the melted butter and toss to coat. This will create small clusters.
Spread mixture on Silpat or Parchment paper on a sheet pan and bake for 20 minutes. They will look toasty and smell buttery. Remove from oven
Let the corn flake mixture cool completely before adding to the recipe or storing.

Corn Flake Cookies
adapted slightly from margaretinthecity.wordpress.com
Ingredients
16 tablespoons (2 sticks) butter, room temp
1 1/4 cups of granulated sugar
2/3 cup light brown sugar, tightly packed
1 egg
1/2 teaspoon vanilla extract
1 3/4 cups of flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3 cups Corn Flake Crunch
2/3 cup mini chocolate chips
1 1/4 cup mini marshmallows

Directions
Preheat oven to 350 degrees. Line baking sheets with Silpat or parchment paper. Set aside
Combine butter and sugars in a bowl of a stand mixer fitted with a paddle attachment and cream together for 3 minutes on medium high. Scrape down sides of the bowl. Add the egg and vanilla and beat for 7-8 minutes. VERY important. DO

Reduce speed to low add flour, baking powder, baking soda, and salt. Mix until just incorporated. Scrape down the sides. Add remaining ingredients and mix in by hand. ~~Place dough in the Refrigerator. I know, but if you want spreader cookies all your sheet, this is important. These are soft anyway.~~

Scoop out cookie dough. If you usually have 12 cookies on a sheet, on place 10. Bake for about 12 -13 minutes. They will puff, crackle and spread. Cool cookies for 5 minutes on the sheet pan before moving. Cool completely on a wire rack.

This dough was heavenly. I really try not to eat cookie dough. But I could not resist.

The melding of Corn flakes, Chocolate chips and Marshmallows. Oh so good

Edges are brown and centers are pale. Melting in your mouth