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Cookies 3-Ways

  • Cook Time: 18 - 22 minutes
  • Servings: 48 cookies
  • Course: Dessert

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Ingredients

  • FOR BASE COOKIE DOUGH:
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 sticks (12 tablespoons) butter, softened
  • 1 cup light brown sugar
  • 2 large eggs
  • FOR OATMEAL RAISIN COOKIES:
  • 1 1/2 cups chopped MILKY WAY Bars
  • 2 cups Old Fashioned oats
  • 3/4 cup golden raisins
  • 3/4 teaspoon cinnamon
  • 1 can (16 oz.) cream cheese frosting
  • 2/3 cup M&M'S Brand Chocolate Candies
  • FOR DARK CHOCOLATE COCONUT CUPS:
  • Reynolds Mini Foil Baking Cups
  • 3 cups DOVE Brand Dark Chocolate
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup flaked coconut
  • 2 mini cupcake pans
  • FOR PEANUT BUTTER DROPS:
  • 1 1/2 cups chopped SNICKERS Bars
  • 1/3 cup creamy peanut butter

Directions

Step 1

FOR BASE COOKIE DOUGH: Combine flour, baking soda, baking powder and salt; set aside. Cream butter and sugar in large bowl, on medium speed of mixer, for about 3 minutes. Gradually add flour to butter and sugar mixture. Add eggs, one at a time, blending well after each addition.

Step 2

PREHEAT oven to 375°F. Line a 10 1/2 x 15 1/2 inch jelly roll pan with Reynolds Parchment Paper.

Step 3

STIR oats, raisins, cinnamon and MILKY WAY Bars into Base Cookie Dough until blended. Spread the batter evenly in parchment-lined pan.

Step 4

BAKE 15 to 20 minutes. Cool completely.

Step 5

SPREAD cream cheese frosting over cookie. Use fork tines to create a wavy line in the icing. Use parchment to lift cookies onto cutting board. Pull back parchment; cut into 1 1/2 x 2-inch rectangles. Decorate top with holiday M&M'S Brand Chocolate Candies.

Step 6

PREHEAT oven to 350°F. Place Reynolds Mini Foil Baking Cups in mini cupcake pans or on a cookie sheet.

Step 7

STIR cocoa powder, 18 melted chocolates and flaked coconut into Base Cookie Dough. Spoon walnut size nuggets into baking cups.

Step 8

BAKE 18 to 22 minutes. Cool 5 minutes.

Step 9

PRESS a DOVE Brand Dark Chocolate on top of each cookie while they are still warm. Cool completely.

Step 10

PREHEAT oven to 375°F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside.

Step 11

STIR SNICKERS Bars into Base Cookie Dough. Drop rounded teaspoons of cookie dough onto parchment-lined cookie sheets 2 inches apart.

Step 12

BAKE 12 to 15 minutes. Cool completely.

Step 13

MARS BRIGHT IDEAS TIP: Bake smart. Make three different kinds of cookies from the same dough: Oatmeal Raisin Cookies, Dark Chocolate Coconut Cups and Peanut Butter Drops. Number of Servings: Oatmeal Raisin cookies makes 4 dozen cookies; Dark Chocolate Coconut Cups makes 4 dozen cookies; Peanut Butter Cookies Makes 3 dozen cookies.

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