Everything But The Kitchen Sink Bar Cookies Recipes

Steps:

• Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars. Beat in eggs, one at a time, until well blended. Stir in vanilla.
• In a medium bowl, whisk together flour, baking soda, baking powder, and salt. With the mixer on low, gradually add to the butter mixture; continue mixing until well combined. Add the oats, coconut, toffee, chocolate, cherries, pecans, and pretzels and mix on low until just combined.
• Using a 2-inch ice-cream scoop, drop batter onto prepared baking sheets about 2 inches apart. Press tops down with the bottom of a glass, sprayed with nonstick cookie spray, to flatten cookies evenly. Transfer baking sheets to oven and bake until golden, 12 to 14 minutes.
• Let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Steps:

• Preheat oven to 350°F
• Grease 13X9-inch baking pan.
• Press dough into prepared pan.
• Bake 13 minutes.
• Remove from oven.
• Drop teaspoonfuls of marshmallow creme and peanut butter over hot cookie base.
• Bake 1 minute.
• Carefully spread marshmallow creme and peanut butter over cookie base.
• Sprinkle with cereal and chocolate pieces. Bake 7 minutes.
• Cool completely in pan on wire rack.
• Cut into bars.

Steps:

• In a large bowl, cream butter, oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, cream of tartar and baking soda; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Remove to wire racks to cool.

Steps:

• Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
• Place butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Beat in eggs, one at a time, until combined. Mix in vanilla.
• In a medium bowl, whisk together flour, salt, baking soda, and baking powder. With mixer on low, gradually add to butter mixture, beating until well combined. Add oats, coconut, apricots, dark chocolate, cherries, and pecans; mix on low until just combined.
• Arrange 3/4 cup balls of dough on prepared cookie sheets, about 3 inches apart. Use the palm of your hand to flatten into 4-inch rounds. Bake until golden brown, rotating cookie sheets halfway through, about 16 minutes. Let cookies cool on pan 2 minutes before transferring to a wire rack to cool completely.

Steps:

• 1. Preheat oven to 350 degrees.Grease 13x9-inch pan.Remove dough from wrapper according to package directions.
• 2. Press dough into prepared baking pan.Bake 13 minutes.
• 3. Remove baking pan from oven.Drop teaspoonfuls of marshmallow creme and peanut butter over hot cookie base.
• 4. Bake 1 minute.Carefully spread marshmallow creme and peanut butter over cookie mixture.
• 5. Sprinkle cereal and m & ms over melted marshmallow creme and peanut butter mixture.
• 6. Bake 7 minutes.Cool completely on wire rack.Cut into 2-inch bars.

Steps:

• Sift together dry ingredients; set aside.
• In a large bowl, cream together butter, and sugars until smooth.
• Beat in the eggs, one at a time, then stir in milk and vanilla.
• Gradually mix in the sifted ingredients until well blended.
• Using a wooden spoon, stir in cornflakes, oats, coconut, chocolate chips and nuts.
• Roll the dough into walnut sized balls and place 2 inches apart on parchment paper lined cookie sheets.
• Flatten slightly.
• Bake at 350 degrees for 8 to 10 minutes.
• Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Slightly under baking these cookies yields wonderfully chewy cookies.
• .

Steps:

• Preheat the oven to 350 degrees. Spray a 13x9" baking pan with non-stick cooking spray.
• Place the butter in a large saucepan and melt over low heat. Take the saucepan off the heat and add brown sugar; stir until completely incorporated. Let butter and brown sugar mixture cool for 5-6 minutes. Slowly add in the vanilla and then add in the eggs one at a time, mixing after each one.
• In a separate bowl, mix together flour, baking soda, and salt. Add half of the flour mixture into the saucepan and stir well. Continue to stir as you add the rest of the flour mixture.
• Fold in any add-ins that you want to include (chocolate chips, nuts, etc). Spread batter in prepared 13x9" pan. Bake for 25-28 minutes or until a toothpick inserted into the center of the bars comes out clean (be sure to not overcook, as they will not be soft and chewy if cooked for too long!).
• Let cool and cut into bars.