My cookie hat trick

I am bringing not one, not two,but three types of cookies into work tomorrow. I did not originally plan on three. I made brownie hot fudge cookies, but that recipe only made 8 cookies. Not enough. So I made oatmeal chocolate chip cookies (I am in at 5 am, so oatmeal makes them appropriate for breakfast, right? ) Then Rob asked for toll house bars, so I made them again, but with browned butter. So that is the story of my cookie hat trick. I think my weekend work people will be pleased.

Hot fudge brownie cookies

Ingredients

  • 19.5 oz brownie mix
  • 1/2 cup flour
  • 1/4 cup oil
  • 5 tbs water
  • 1 egg
  • 1/4 cup hot fudge (room temp)
  • 1 cup chocolate chips

Directions – preheat oven to 350. Combine brownie mix, flour, oil, water, egg and hot fudge. Fold in chips. Using an ice cream scoop, stagger cookies onto sheet lined with nonstick baking liners or parchment paper. Bake 10-12 minutes. They will seem a little mushy, but will firm up as they cool. Store in covered container.

Oatmeal chocolate chip cookies

Ingredients

  • 2 1/2 cups oats (I used instant, but you can use old fashioned)
  • 2 cups flour
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup oil
  • 1 tbs vanilla
  • 1 bag milk chocolate chips

Directions – preheat oven to 350. Combine all ingredients. Using an ice cream scoop, stagger cookies on a cookie sheet lined w non stick baking liners or parchment paper. Bake 10-12 minutes. They will be lightly browned on the bottom. Let cool on sheet 10 minutes. Cool completely and store in covered cobrainer.

Brown butter choc chip brownies

Ingredients

  • 1/2 cup butter
  • 1egg
  • 1 cup brown sugar
  • 1 tbs vanilla
  • 1 cup flour
  • 1 tsp salt
  • 1 cup chocolate chips

Directions – brown butter (cook over low medium, stirring occasionally unti you see little brown specks in it. Cool 5 minutes. Preheat oven to 350. Add egg, brown sugar and vanilla. Stir in flour and salt. Add chips. Line an 8×8 inch pan with foil and spray with baking spray. Spread dough in. Bake 20 minutes exactly (no longer).

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