Just in case you want to be a Martha Stewart and get rid of some of that candy from last night, here are some recipes courtesy “The Austin American Statesman:
Pumpkin Butterfinger Cookies
½ cup butter, softened
½ cup granulated sugar
¼ cup dark brown sugar
1 egg
1½ tsp. vanilla
½ 15 oz. can pureed pumpkin
2 cups all-purpose flour
½ tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1½ tsp. pumpkin pie spice
2 regular or 8 fun-size Butterfinger candy bars, chopped
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
In the large bowl of a mixer with a paddle attachment, cream together butter and sugars on medium speed. Add egg, vanilla, and pumpkin, one at a time, mixing well after each addition.
In a medium bowl sift together flour, salt, baking soda, baking powder and pumpkin pie spice. Add flour mixture to pumpkin mixture in two additions, scraping down the sides of the bowl and mixing until just combined. Stir in chopped Butterfingers.
Roll dough into 1 1/2-inch balls and place 2 inches apart on cookie sheet. Bake 10 to 12 minutes. Remove from oven and cool 2 minutes on cookie sheet. Transfer cookies to cooling rack and rest for 10 minutes. Makes 2 dozen cookies.
Adapted from a “White Lights on Wednesday” recipe by Melissa Martinez
Oatmeal Milky Way Cookies
1/2 cup unsalted butter
1/4 cup granulated sugar
3/4 cup dark brown sugar
1 large egg
2 tsp. vanilla extract
1 cup all-purpose flour
1 cup plus 2 Tbsp. old-fashioned rolled oats
1/4 tsp. salt
1/2 tsp. baking powder
2 regular or 8 fun-size Milky Ways, chopped then frozen
In the large bowl of a mixer with a paddle attachment, cream together butter and sugars on medium speed. Add the egg and vanilla, mixing well after each addition.
In a medium bowl, sift together the flour, baking powder and salt. Add flour mixture to butter mixture in two additions, scraping down the sides of the bowl and mixing until just combined. Manually stir in oats until the dough comes together. Chill dough for 30 minutes.
Preheat oven to 375 degrees. Roll dough into 1 1/2-inch balls and place 2 inches apart on cookie sheet. Stick 2-3 small pieces of frozen Milky Ways into the tops of the cookies. Bake for 10 minutes, or until cookies are lightly brown on the edges, and cool 3 minutes on cookie sheet. Transfer cookies to a cooling rack and rest for 5 minutes. Makes 1 1/2 dozen cookies.
Adapted from a “Sally’s Baking Addiction” recipe by Melissa Martinez
Peanut Butter Milk Dud Cookies
3/4 cup butter
3/4 cup sugar
3/4 cup brown sugar
3/4 cup peanut butter
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1/4 tsp. salt
2 regular or 6 fun-size boxes of Milk Duds
Preheat oven to 350 degrees. In the large bowl of a mixer with a paddle attachment, cream together butter and sugars on medium speed. Add eggs, one at a time, vanilla and peanut butter, mixing well after each addition.
In a medium bowl, sift together the flour, baking powder and salt. Add flour mixture to butter mixture in two additions, scraping down the sides of the bowl and mixing until just combined. Chill dough for 1 hour.
Roll dough into 1 1/2-inch balls. You can either hide one Milk Dud inside each cookie or roll the dough around the Milk Dud for cookies with a visible chocolate center. Place cookies 2 inches apart on cookie sheet. Bake for about 14 minutes, or until cookies are lightly brown on the edges, and cool for 3 minutes on cookie sheet.
Transfer cookies to a cooling rack and rest for 5 minutes. Makes 2 dozen cookies.
Adapted from a “Taste of Home” recipe by Melissa Martinez
Beyond Words 