C IS FOR COOKIE, THAT'S GOOD ENOUGH FOR ME
Considering that I didn't go to sleep until 4 a.m., I think only sleeping in until 11 was pretty good. Other than running the dishwasher 2x and handwashing a boatload of wineglasses and reading a really good modern fairytale, I spent most of my day with chocolate hands:
Caramel-filled Chocolate Cookies (from the kitchen of
ms_hackman)
1 cup butter, softened
1 cup white sugar
1 cup brown sugar, packed
2 eggs
2 tsp vanilla
2.25 cups flour
.5 tsp salt
1 tsp baking soda
1 cup unsweetened cocoa powder
48 chocolate-covered caramel candies (Center or Rollo work well)
Cream butter, beat in sugars, eggs, vanilla. Add flour, baking soda, salt, cocoa and mix well. Cover and chill 2 hours. Break off and roll pieces into balls approximately 1.5" diameter wide. Press a candy into the center of each ball and cover it completely with dough, rolling it back into a ball-shape. Place 2 inches apart on a a greased cookie sheet. Bake for 8 minutes at 375F. Cool for 3-4 minutes before removing or caramel will run out the bottom of the cookies.
Caramel-filled Chocolate Cookies (from the kitchen of
ms_hackman)1 cup butter, softened
1 cup white sugar
1 cup brown sugar, packed
2 eggs
2 tsp vanilla
2.25 cups flour
.5 tsp salt
1 tsp baking soda
1 cup unsweetened cocoa powder
48 chocolate-covered caramel candies (Center or Rollo work well)
Cream butter, beat in sugars, eggs, vanilla. Add flour, baking soda, salt, cocoa and mix well. Cover and chill 2 hours. Break off and roll pieces into balls approximately 1.5" diameter wide. Press a candy into the center of each ball and cover it completely with dough, rolling it back into a ball-shape. Place 2 inches apart on a a greased cookie sheet. Bake for 8 minutes at 375F. Cool for 3-4 minutes before removing or caramel will run out the bottom of the cookies.
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