Triple Chocolate Caramel Cookies

350°F YIELD: 6 dozen
1 ½ cups butter (no sub) softened
1 cup sugar
1 egg
1 tsp. Vanilla extract
3 cups all-purpose flour
½ cup baking cocoa
1 package (12oz) miniature semisweet chocolate chips
1 cup chopped pecans, toasted
1 bottle (12.5oz) caramel ice cream topping
4 to 6 oz dark chocolate bark, melted.

In mixing bowl, cream butter and sugar.
Beat in egg and vanilla.
Combine flour and cocoa; gradually add to the creamed mixture.
Stir in chocolate chips and pecans.
Roll into 1” balls.
Place 2” apart on ungreased baking sheets.
Using the end of a wooden spoon handle, make a 3/8 to ½” deep indentation in the center of each ball. Smooth any cracks.
Fill each indentation half full with caramel topping.
Bake at 350°F for 15-18 minutes or until caramel is very bubbly and cookies are set.
Cool for 5 minutes before removing to wire racks.
Drizzle cooled cookies with chocolate bark.

Chip and Dip Cookies

Strange made this CD 2008 - OUTSTANDING - but does not make a lot for a lot of work
from Newpaper clipping - by Tracy Schuhmacher

1 cup Butter - softened
1/2 cup sugar
1 egg yolk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
3/4 cup coarsely crushed potato chips
3/4 cup coarsely crushed pretzels
1 cup semisweet chocolate chips
1 cup white baking chips

1. Preheat oven to 350F
2. Combine butter and sugar- beat with medium mixer till light & fluffy.
Add egg yolk and vanilla.
Gradually add flour and mix well
Stir in potato chips and pretzels
3. Shape level tablespoons of dough into 3 inch logs.
Place on an ungreased baking sheet (parchment lined) 1.5" apart.
Bake 14 to 18 minutes or until edges lightly browned.
Cool completely on sheets
4. Heat semisweet chips in micro for 30 seconds - stir, repeat till melted.
Dip one end of each cookie into melted chips and place on wax paper.
Refrigerate until firm, about 10 minutes
5. Heat white baking chips in micro for 30 seconds - stir, repeat till melted.
Dip one end of each cookie into melted chips and place on wax paper.
Refrigerate until firm, about 10 minutes
Makes two dozen.

This is a single - ended up doubling the recipe for 2010.

Per Cookie: 240 calories, 15g fat, 1g fiber, 30mg chol., 3g prot., 26g carbs, 150mg sodium
WW points = 5.8 per cookie!!!
WW Points PLUS = 7 pts per cookie

SnickerDoodle Cookies by Vicki

8-10 min 400F
½ cup butter (softened)
½ cup shortening
1 ½ cup sugar
2 eggs
1 tsp baking soda
2 ¾ cup flour
¼ tsp salt
2 tsp cream of tartar
Topping: ½ cup sugar w/ 2 tsp cinnamon

Cream butter shortening & sugar.
Add eggs 1 at a time.
Mix well after each.
Mix dry ingredients.
Add 1/3 to egg mixture at a time mix well after each.
Shape into small balls.
Roll in sugar.
Place 2 inches apart & flatten slightly on greased or parchment covered cookie sheet
Bake for 8-10 minutes at 400F
Remove immediately from sheet