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I am going to a cookie exchange party early in December at a new friend's home. I won't know anybody except her. We met while walking our small dogs who are now in "love." It's funny that many of my friendships in this town came because of my children's friends, now the kids are grown and it's happening with the dog!
I am considering this recipe. She said it would be fine to bring, but it's not quite a cookie, so maybe others wouldn't like it. It is an unbaked recipe and I also do not know how long it would keep in the fridge and if it would be ok to store at room temp. It does taste like cookie dough without the salmonella risk of raw dough.
I also have a yummy bar cookie recipe that is based on choc chip cookie and has a brown sugar merangue top. Other than that I do, sugar, spritz, choc chip, oatmeal raisin, peanut butter w/hershey kiss. Those are my options. I love to bake cookies, but I only do the basics.
Paul Deen recipe (I omit nuts and use milk choc chips for coating)
Ingredients Add to grocery list
1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cup all-purpose flour
1 (14-ounce) can sweetened condensed milk (this is why I think it needs refrigeration)
1/2 cup semisweet mini chocolate morsels
1 cup finely chopped pecans
1 1/2 lb chocolate bark candy coating, melted
In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.
*Cook’s Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.