Description Edit

Contributed by Catsrecipes Y-Group

Ingredients Edit

Chocolate glaze Edit

Directions Edit

  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 Edit

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

Note Edit

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.

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