Caramel Brownies

These treats are so yummy! I like to make them during the holidays, but they are great any time of the year. Keep them in the fridge or they will fall apart.

Caramel Brownies

14 oz. caramels (about 50)
1/2 cup plus 1/3 cup evaporated milk (separately)
1 package German Chocolate cake mix
1 cup chopped nuts (I like walnuts)
3/4 cup melted butter
6 oz. chocolate chips

In a saucepan on low to medium heat, cook the caramels and 1/2 cup evaporated milk until melted. Set aside.
In a large bowl, mix the cake mix, nuts, 1/3 cup canned milk, and the melted butter. Spread half of this mixture into a greased and floured 13 X 9 pan. Bake @350 degrees for 6 minutes. Remove from oven and sprinkle 6 ounces of chocolate chips over crust and then pour caramel over it. Crumble remaining cake mix over the top and bake for another 18 minutes.

Cool and keep in refrigerator.

Ranger Cookies

There is a lot of confusion about the name of these cookies. Some call them Lone Ranger cookies, cowboy cookies, Texas Ranger cookies, or just plain old ranger cookies. I chose to call them Lone Ranger cookies, because that is how I learned it. This recipe makes a lot of cookies, so cut it in half if you don't want a large batch. Some people omit the chocolate chips, but I wouldn't!

Lone Ranger Cookies

In an extra large bowl, cream together:
2 cups shortening
2 cups brown sugar
2 cups white sugar

Add 5 eggs, one at a time.

Mix in:

4 cups flour
2 tsp. baking soda
2 tsp. salt
1 cup nuts (optional)
1 package chocolate chips
1 - 2 cups coconut
4 cups oatmeal
2 tbsp. vanilla

Mix all together. Drop walnut-sized spoonfuls on a baking sheet lined with parchment paper or lightly greased. Bake at 350 degrees for 12 minutes.

Big Chewy Chocolate Chip Cookies

This is a new recipe for me. I just tried it out tonight for the first time and thought I would share. Please use whatever your favorite chip is. I used a mix of semi-sweet and vanilla chips. The vanilla chips are colored orange for Halloween! These cookies are very rich and buttery and much like the cookies you would find at a coffee shop or deli. The options to change things are endless! You can add some chopped nuts (walnuts would be delicious!) and vary the amount of chips you add. I like a few bites without chips in my cookies, so I only added a cup.

Big Chewy Chocolate Chip Cookies

2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup butter flavored shortening
1 cup packed brown sugar
1/4 cup white sugar
1 tablespoon vanilla extract
2 eggs
1 to 2 cups chocolate chips

Preheat the oven to 325 degrees. Line cookie sheets with parchment paper. If you prefer, you can grease the cookie sheet instead, although I highly recommend parchment paper.

Sift together the flour, baking soda, and salt. Set aside.

Cream together shortening, brown sugar and white sugar until well blended. Beat in the eggs and vanilla until light and creamy. Mix in the dry ingredients just until blended. Fold in the chocolate chips by hand. Drop dough onto cookie sheet 1/4 cup at a time and be sure to place three inches apart. Yes, 1/4 cup! These are called Big Chewy Chocolate Chip Cookies for a reason!

Bake for 15 minutes. The edges should be lightly browned. Do not overcook or your cookies will not be chewy. Let cookies cool slightly before transferring to wire racks to cool completely. Store in an airtight container.