Cookie Crazy

I'm getting ready for my 3rd Annual Cookie Swap in the next month, and I've been on the hunt for a different type of cookie for this year.   I found 3 potential cookies for the swap, and will be using Clint's family tomorrow as my guinea pigs.  Here are the recipes that I've made tonight to try out:

Caramel Corn Chocolate Chip Cookies

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups coarsely chopped caramel popcorn
• 1 cup  Semi-Sweet Chocolate Morsels
• 1 cup  Butterscotch Flavored Morsels
• 1 cup peanuts or chopped, toasted almond slices

PREHEAT oven to 375° F

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in popcorn, morsels and peanuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 10 to 12 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

** I think if I make this one for the Cookie Swap, I'll be purchasing Topsy Popcorn instead of the microwave Caramel Corn. **

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Pudding Chip Cookies

• 1 cup all-purpose flour

• 1 pkg. (4 serving size) instant vanilla, butterscotch or chocolate pudding mix
• 1/2 cup (1 stick) butter, softened
• 1/2 cup packed brown sugar
• 1 teaspoon baking soda
• 1 large egg
• 1 large egg white
• 2 cups  Semi-Sweet Chocolate Mini Morsels

 PREHEAT oven to 350° F.

COMBINE flour and pudding mix in small bowl. Beat butter in large mixing bowl on medium to high speed for 30 seconds. Beat in brown sugar and baking soda until well combined. Beat in egg and egg white. Gradually beat in flour mixture. Stir in morsels. Drop dough by rounded teaspoon 2 inches apart onto ungreased baking sheets.

BAKE for 10 to 12 minutes or until set. Cool on baking sheets 2 to 3 minutes; remove to wire racks to cool completely.

*** I used chocolate for this batch***

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Sweet and Salty Cookies

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt (optional)
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
• 2 cups coarsely broken rippled potato chips
• 1 cup small pretzel twists, broken into 1/2-inch pieces 
• 1/2 cup unsalted peanuts (optional)

 PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels, potato chips, pretzel pieces and peanuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

***This one really grabbed my attention with the combination of potato chips, pretzels and chocolate chips***

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All the cookies are now cooling on my wire racks, and I'm interested to see what is liked the best tomorrow. 

I really like the pudding ones because they are simple, but the Sweet and Salty have a pretty good taste too.  

Choices, choices, choices!