COFFEE HOUSE 5 RECIPES

Steps:

• Preheat oven to 350°F. Combine flour, baking soda and salt in Small Batter Bowl; mix well. In Classic Batter Bowl, beat butter and brown sugar until creamy. Add egg and vanilla; beat well. Gradually beat in flour mixture.Stir 2/3 cup of the nuts and 2/3 cup of the chocolate chunks into dough. Cut candy bars into small pieces, about the size of chocolate chunks; set aside.Using Large Scoop, drop 6 level scoops of dough, 3 in. apart, onto Rectangle Stone. (Cookies will spread while baking.) Flatten scoops slightly with palm of hand. Lightly press half of the remaining nuts, chocolate and candy into tops of cookies.Bake 14-16 minutes or until cookies are almost set. (Centers will be soft. Do not overbake.) Cool 7 minutes on baking stone. Using Large Serving Spatula, remove cookies to Stackable Cooling Rack. Cool completely. Repeat with remaining dough.

Steps:

• Preheat oven to 325°.
• Make topping by combining 1 cup flour with brown sugar, 1/2 cup softened butter and 1 teaspoon cinnamon in a bowl.
• Mixture should have the consistency of moist sand.
• Add 1/2 cup chopped pecans.
• In a large bowl, cream together 1 cup butter, 3/4 cup light brown sugar and 1/2 cup granulated sugar with an electric mixer until smooth and fluffy.
• Add eggs and vanilla and mix well.
• In a separate bowl combine flour, baking powder and salt.
• Add this dry mixture to the moist ingredients a little at a time.
• Add milk and mix well.
• Pour the batter into a 9 x 13 baking pan that has been buttered and dusted with a light coating of flour.
• Sprinkle the crumb topping over the batter.
• Be sure the topping completely covers the batter.
• Bake 50 minutes or until the edges just begin to brown. Cool.