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Candy bar cookies




Source of Recipe


First published in Chatelaine's 01/1995 issue.


List of Ingredients




3 ( 39 to 62 g) candy bars with chocolate
1 cup ( 250 mL) walnuts or pecans
1 cup all-purpose flour
1/2 tsp ( 2 mL) baking soda
1 tsp ( 5 mL) salt
1 cup ( 250 mL) brown sugar
1/2 cup ( 125 mL) unsalted butter, at room temperature
1/2 cup ( 125 mL) vegetable oil
1 egg, lightly beaten
1-1/2 tsp ( 7 mL) vanilla
2 cups ( 500 mL) old-fashioned or quick-cooking oats, not instant or presweetened

Recipe



1. Preheat oven to 350F (180C). Lightly grease baking sheets. Coarsely chop candy bars. If using chocolate novelties such as leftover Easter chocolate, coarsely chop and measure out about 1-1/4 cups (300 mL). Coarsely chop nuts.

2. In a small mixing bowl, use a fork to stir flour with baking soda and salt. In a large mixing bowl, beat sugar with butter and oil until blended. Beat in egg and vanilla. Gradually stir in flour mixture just until combined. Stir in oatmeal, chopped candy bars and nuts until evenly mixed.

3. Drop slightly rounded tablespoonfuls (about 15 mL) at least 1 inch (2.5 cm) apart on prepared cookie sheets. Bake in centre of preheated 350F (180C) oven until golden around edges and just firm to the touch, from 8 to 10 minutes. Using a spatula, transfer cookies to a rack to cool. Cookies can be frozen.