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    You are in: Home / Cookbooks / Cookies For My Monsters
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    140 recipes in

    Cookies For My Monsters

    C is for Cookie....
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    I got this recipe from a Betty Crocker Cookies Brownies & Bars booklet. They are very healthy, moist and tasty. They don't spread, so be sure to flatten them before cooking. I altered it a little bit.

    Recipe #187174

    I found this last year in the "Taste of Home" magazine. They were an instant hit and left everyone craving more. Excellent for Valentines especially, but they are good any time of the year. I dip them in the milk chocolate and drizzle white - though the recipe calls for it the other way, you can chose to reverse the amounts between white and milk chocolate chips according to your taste.

    Recipe #155480

    61 Reviews |  By Kree

    These are so fudgy and chewy they almost melt in your mouth. I was looking for a low-fat chocolate cookie but never expected to find something this good. These make me feel like I'm in chocaholic's heaven! I found these online, but they're originally from a Karo pamphlet.

    Recipe #89186

    5 Reviews |  By LAURIE

    Yummy bar that tastes "grown-up." Originally came from a Pillsbury cookie booklet but I think that I've modified that slightly. Been making them so long I can't remember!

    Recipe #53753

    This cookie is very moist and crackly on the outside. My grandsons love these! The peanut butter cup adds to the goodness! www.recipezaar.com

    Recipe #224880

    7 Reviews |  By Mark H.

    These are my all-time favorite cookies. The recipe is my mother's. She usually makes them at Christmas, but I say make them anytime. After all, there is no bad time for good cookies.

    Recipe #15183

    Easy to make variation on traditional cookies. My nieces and nephews are always asking me to make more of these for them.

    Recipe #38256

    A rich, caramel flavored cookie that is topped with chopped up pieces of caramel. This is a very soft and chewy cookie. Prep time includes chilling time.

    Recipe #142549

    Soft & chewy cookie with a delicious malt flavor. (Prep time includes chill time)

    Recipe #157944

    8 Reviews |  By LAURIE

    Rich chocolate base and creamy coconut filling....what more could you ask for?

    Recipe #48604

    I see there is another recipe similar to this on here, but it is a bit more complicated than mine, calls for more ingredients and is a bit harder to make. So I thought I'd post my own version too, since I happen to be quite fond of it! Found this in my mom's "Feed Me I'm Yours" cookbook, 1978. Great cookie for kids - chalk full of whole grain, fruit and protein!

    Recipe #174261

    I found the basic idea for the cookie cups in July/August 2005 TOH's "QUICK COOKING". The original recipe was by Rachel Blackstone. I played around with this till I got what I wanted. Chocolate, cream cheese, and chocolate chip cookies--what more could you want? Posted August 30th 2005.

    Recipe #135756

    Recipe #187694

    Delicious no bake oatmeal fudgie cookies!

    Recipe #195421

    These come from Taste of Home magazine. They are deliciously soft and yummy! The white chocolate makes them extra special.

    Recipe #159382

    6 Reviews |  By Mirj

    I subscribed to a food blog called Slashfood, which featured this recipe recently. Of course, I just had to go and make it. It satisfies on so many levels, you can't even begin to count them!

    Recipe #198346

    I think these would also be good with white chocolate. I increased the baking time to 25 minutes, and these were still a soft and gooey blondie. From Fitness Magazine.

    Recipe #116001

    Great for Christmas or anytime of year- especially with coffee or cocoa AND they are lowfat too! If you like them spicier feel free to UP the ginger and/or use FRESH! World Tour 2005 Sweden Desserts

    Recipe #135100

    25 Reviews |  By GaylaJ

    I was a bit skeptical of this 3-ingredient recipe, but curious enough to try it. This was certainly a case where curiosity paid off--these are wonderful little cookies! The recipe was published in Food & Wine's 6th edition of "Best of the Best-The best recipes from the 25 best cookbooks of the year". It was taken from Rozanne Gold's "Desserts 1-2-3". (Be sure to use the self-rising cake flour called for, not self-rising all-purpose flour.)

    Recipe #152865

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