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bars and cookies

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This is a "cookie in a jar" recipe and makes a wonderful gift!

Recipe #248167

144 Reviews |  By Betty

I received this recipe from a friend

Recipe #13307

This recipe goes back to when my son was small and that is quite a while back, and I still make them, these are moist and rich no need for an electric mixer for this recipe it's all mixed with a wooden spoon, I have even added in chopped walnuts or mini chocolate chips, my recipe #89207 works great with these :)

Recipe #118140

I have not tried this recipe. I got it from .

Recipe #244171

I got this recipe from my mom. This is a melt in your mouth, simple recipe for bars w/ oats, chocolate & peanut butter. They are rich but so worth it! I get a craving for these and make them every other month. It says to take them to room temperature & then cut them - I think that's so they don't break as you cut them (and therefore look prettier). I think they taste great cold too so I don't always wait for them to get to room temp! Enjoy!

Recipe #243868

Taste just like skor bars. These are great and very addictive.

Recipe #129762

Instead of using the kisses you can use caramels, rolo candies, pitted dates, peanut butter cups, walnut halves or any miniaature sized candies.

Recipe #43818

I got this recipe from one of my 5 telephone company cookbooks! It's very easy and delicious. I've had to give it out many times.

Recipe #121256

Bring smiles to the little ones in your life by whipping up a batch of these yummy cookies! The long-time favorite treat of my own children, these cookies can be made using your choice of mini M&M's, chocolate chips, or butterscotch chips. Enjoy!

Recipe #134955

51 Reviews |  By Rita~

I had these sweet and salty saltines covered with chocolate and topped with nuts which I tweaked at a friend's house. Very addictive little treats.Use topping to suit the occasion.

Recipe #134153

Courtesy of, with modifications. Who has access to "evaporated raw cane sugar," anyway? I'm not too too sure on how many cookies it makes, but it's a lot.

Recipe #78231

23 Reviews |  By ~jb4~

My husband found this recipe, we made them for his marathon and he loved them. I have substituted peanuts, for the walnuts and omitted the raisins and they still taste great. Chewy yet crunchy.

Recipe #52779

Heavenly is all I can say!! I had these cookies on a trip many years ago while staying at a Doubletree Hotel (they left one on each pillow each day after cleaning the rooms) and always thought they were "THE BEST" chocolate chip cookies I had ever eaten! I have searched High and Low for a recipe for anything similar to what I had eaten at the Doubletree and recently found this recipe (unfortunately I can't remember where I got the recipe from)and have made them several times since. They are a little more time-consuming than regular chocolate chip cookies but well worth the extra time! This recipe makes extra large cookies. I'm not sure as to the exact prep time and I don't always chill the dough overnight) From Even More Top Secret Recipes.

Recipe #48943

This is an adopted recipe originally posted by MeanChef. I haven’t made this yet but I plan to soon.

Recipe #75756

This is a delicious and elegant version of the humble oatmeal cookie.

Recipe #35174

These have remained a family favorite for years and I still make them, you may omit the chocolate chips but I like to add them in, also you may use 1/2 cup each butter and shortening if desired :)

Recipe #65563

Great for a potluck. You'll bring an empty pan home!

Recipe #22652

At least we think so, and that is all that matters. :)

Recipe #30793

I received this recipe from a friend 35 years ago. It is the only chocolate chip cookie recipe I use. They are a soft and moist cookie. They are definitely a family favorite in our house.

Recipe #42636

We've been making these chewy morsels since I was a kid. They cool to a very flat cookie that looks like it should be crisp, but isn't. I really don't think you should use anything but butter, but that's just my opinion! You can add 1 cup of chopped walnuts if you'd like, too.

Recipe #60852

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