Snickers Candy Cookies

Description
Contributed by Catsrecipes Y-Group

Ingredients

 * ½ cup sugar
 * ½ cup firmly packed brown sugar
 * ½ cup margarine or butter, softened
 * ½ cup almond butter (I use the type that is just almond, nothing else)
 * 1 egg
 * 1 teaspoon vanilla
 * 1½ cups flour
 * ½ teaspoon baking powder
 * ½ teaspoon baking soda
 * ¼ teaspoon salt
 * 1 (2.07) ounce Snickers® candy bar, cut into 12 pieces

Chocolate glaze

 * ½ cup powdered sugar
 * 2 tablespoons unsweetened cocoa
 * 1 tablespoon milk

Directions

 * 1) Heat oven to 375°F.
 * 2) In a large bowl combine sugar, brown sugar, margarine, almond butter, egg, and vanilla; beat well.
 * 3) Lightly spoon flour into measuring cup; level off.
 * 4) Add flour, baking powder, baking soda and salt to sugar mixture; mix well.
 * 5) Shape a portion of dough smoothly around each piece of candy bar, making sure bar is completely covered.
 * 6) You want to use just enough dough to entirely cover the candy piece, not a huge amount.
 * 7) Place 4-inches apart on heavy cookie sheets that have been lightly sprayed with non-stick cooking spray.
 * 8) Add a handful of old-fashioned oats to remaining batter and drop batter by tablespoonfuls onto heavy cookie sheets that have been lightly sprayed with non-stick cooking spray.
 * 9) Bake both kinds of cookies for about 12 minutes, or until tops are lightly browned and appear done.
 * 10) Cool 10 minutes.
 * 11) Remove from cookie sheets.
 * 12) Cool completely.
 * 13) Drizzle with the following chocolate glaze.
 * 14) After glaze hardens, store cookies in an airtight container.

Chocolate glaze

 * 1) Mix powdered sugar, unsweetened cocoa and milk.
 * 2) Add additional milk as needed to thin mixture enough to drizzle from spoon.

Note
I placed a piece of wax paper under the rack the cookies cooled on. Using a spoon drizzle the glaze over the cooled cookies. To achieve a delicate web of glaze on each cookie, I let the initial drizzle for each cookie drop beside the cookie and through the rack, moving the spoon over the cookie mid-stream. This resulted in less blobs of glaze on the cookies.