Sugar Shock, part 1
There something about the duality of Halloween that is really cool. On the one hand, it's the night before All Soul's Day when the dead walk and "scare" the living. On the other hand, it's a night where children (and adults) can go nuts over candy.
I luckily live on a block where there are tons of wee ones in costume that I can make light up with handfuls of sugary goodness. And I don't skimp on the good stuff - Reese's Peanut Butter ® cups, M&M ® Peanut (and regular because allergies to abound), Butterfingers (r), Hershey's ® Miniatures.
No candy corn, dried fruit or pennies. I had too many encounters with those "treats" when I was a costumed fiend and still remember not being too happy about it.
Anyways, I was thinking that since candy is so cheap and plentiful this time of year, I would score a few bags pre-Halloween and make me some goodies.
I remembered making Butterfingers ® cookies once, and decided to make them again!
Butterfinger ® Cookies
1 3/4 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
3/4 cup granulated sugar
1/2 cup (1 stick) butter or margarine, softened
1 large egg
1/2 tsp vanilla extract
1 cup coarsely chopped NESTLE BUTTERFINGER® Candy Bars
Preheat oven to 375°F. Lightly grease two baking sheets.
Combine flour, baking soda and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in egg and vanilla next. Then, gradually beat in flour mixture. Stir in Butterfinger pieces. Drop by slightly rounded tablespoon onto baking sheets.
Bake the cookies for 10 to 12 minutes or until lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes about 2 1/2 dozen cookies.
The best part about these cookies is that they don't stick to your teeth, unlike the candy that's in them. And they go really well with a nice cold glass of 2% milk. So...healthier?