Serve one of these decadent chocolatey cookies along with a glass of low-fat or fat-free milk as a special after-school treat.
Alternate Cookie Sizes
Bite-Size Cookies: Drop heaping teaspoonfuls of dough, 1-1/2 inches apart, onto baking sheets. Bake in 350°F oven 6 to 7 min. or until cookies are puffed and shiny. Makes 5-1/2 doz. bite-size cookies or 33 servings, 2 cookies each. Larger Cookies: Drop dough by scant 1/4 cupfuls, 3 inches apart, onto baking sheets. Bake in 350°F oven 13 to 14 min. or until cookies are puffed and shiny. Makes 18 large cookies or 18 servings, 1 cookie each. Bar Cookies: Spread into greased foil-lined 13x9-inch pan. Bake in 350°F oven 22 to 24 min. or until puffed and shiny. Cool completely in pan on wire rack. Cut into 24 bars. Makes 24 servings, 1 bar each.
Prepare as directed, using one of the following combinations: Everything-But-the-Kitchen-Sink Cookies: Substitute 2 cups total of the following ingredients for the walnuts: raisins, toasted BAKER'S ANGEL FLAKE Coconut, dried cherries, chopped PLANTERS Macadamias, dried cranberries, toasted PLANTERS Slivered Almonds, chopped dried apricots or dried mixed fruit bits. Chocolate Bliss Peanut Butter Cookies: Add 1/2 cup creamy peanut butter along with the sugar and substitute 2 cups PLANTERS COCKTAIL Peanuts, chopped, for the walnuts. Double Chocolate Bliss Macadamia Cookies: Substitute 6 oz. BAKER'S White Chocolate, coarsely chopped, for the chopped semi-sweet chocolate and 2 cups chopped PLANTERS Macadamias for the walnuts. Double Chocolate Bliss Toasted Almond Cookies: Substitute 6 oz. BAKER'S White Chocolate, coarsely chopped, for the chopped semi-sweet chocolate and 2 cups toasted PLANTERS Slivered Almonds for the walnuts.