Recipe courtesy of Saptosa Foster
Chocolate Chip Candy-Bar Cookies
- Level: Easy
- Yield: 2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 271
- Total Fat
- 13
- Saturated Fat
- 7
- Carbohydrates
- 37
- Dietary Fiber
- 2
- Sugar
- 23
- Protein
- 3
- Cholesterol
- 32
- Sodium
- 118
- Total: 43 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 13 min
Ingredients
3/4 cup unsalted butter
1 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 egg yolk
1 teaspoon maple extract
1 teaspoon chocolate extract
1/2 teaspoon orange extract
2 tablespoons heavy cream
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet mini chocolate chips
1 cup caramel-filled chocolate candies (recommended: Hershey's Caramel-Filled Kisses)
3/4 cup uncooked oats
1/2 cup chopped pecans
Directions
- Preheat oven to 350 degrees F.
- Melt butter, sugar, and brown sugar together in a microwave for 15 to 30 seconds on medium to low power, careful not to burn the butter. Let the butter-sugar mixture cool just a bit and blend in the egg and egg yolk. Add the maple, chocolate and orange extract, and the heavy cream. Stir and set aside. Sift dry ingredients together and fold into wet mixture carefully. Add chocolate chips, candies, oats and pecans. Chill dough in a freezer for a few minutes to make sure it is cold. Using an ice cream scoop, drop dough onto parchment-lined cookie sheet. Bake for 10 to 12 minutes and transfer to a wire rack to cool.