Leftover Candy Cookies

So, my interview went well. I was able to eat at two new to me restaurants. Julep and Nick's. It was all very good! At Julep I got the tomato and basil quiche with strawberry salad. SO good! The stuffed chicken looked delicious. I'd probably try that next time. At Nick's I got the blackfish. At first, I was a little turned off by the texture of the fish; it is a bit tougher than I'm used to in a fish. However, it grew on me and by the time I was done, I ended up enjoying it. After lunch, we returned to the hospital for a round of 4 20-minute interviews. They all went well though it was hard to come up with questions for a program that I feel I know pretty well. My next interview is the Tuesday before Thanksgiving; so, we'll see how I feel after that one.

The recipe today is one that I got from Anna. After Halloween, I bought a bag of yummy candies on sale; however, I soon realized that I could not handle that bag sitting in my room, so I set off to make some cookies! The candy that I used included the following: KitKat (see it?!) , Reese's Whips (I REALLY like these), and Reese's Peanut Butter Cups. The Whips ended up being like a peanut butter marshmallow in the cookies. Yum! The base of these cookies is fantastic and could be used for any kind of cookie you want. I highly suggest you try it out! Can you tell I still messed up without a timer?! Leftover Halloween Candy Cookies–aka “Coffeehouse Cookies” - adapted from Cookie Madness

8 tablespoons unsalted butter softened
3/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour
Halloween Candy - whatever you have!

Preheat oven to 350 degrees F.

Beat butter and brown sugar until creamy. Add egg and vanilla; beat well. Beat in baking soda and salt. Add flour and stir until it is mixed in.

Stir chocolate chunks into the dough. Cut candy bars into small pieces and stir some of the pieces into the dough.

Scoop 1/4 cups of dough onto cookie sheet and flatten slightly into mounds. Leave about 3 inches between cookies because they will spread as they bake. Press remaining candy (decoratively) into cookie mounds

Bake 14-16 minutes or until cookies are almost set. Do not overbake; centers should be slightly soft. Cool on baking sheet for about 7 minutes before transferring to a cooling rack.