Not all cookies are bad, some are used, for example, to eliminate logging into a website (like this one). While I haven't looked I'd suspect that the two you mention are likely used to track your movements and generate targeted advertising. They shouldn't have a significant impact on your computer's speed.

I found these recipes in a book I'm giving to my daughter for Christmas...The Ultimate Short Cut Cookie Book. You may also want to check the web site of the brand of toffee bits you have used to see if they have a recipe. -Grainlady CASHEW BRICKLE COOKIES 1 (16.5-oz.) roll refrigerated sugar cookie dough 1 c. chopped lightly salted, roasted cashews 1/2 c. almond toffee baking bits Preheat oven to 375-degrees F. Spray two cookie sheets with nonstick cooking spray. Cut cookie dough in half. Roll out half of the dough between two sheets of wax paper to form a 10x6-inch rectangle. Remove top sheet of wax paper. Invert dough onto one of the prepared cookie sheets. Remove remaining sheet of wax paper. Sprinkle dough evenly with half of the nuts and half of the toffee bits. Repeat with remaining dough, nuts, and toffee bits on second cookie sheet. Bake cookies, one sheet at a time, for 10-12 minutes or until golden. Cool on cookie sheets on a wire rack. Remove cookies to cutting board using two spatulas. Use a sharp knife to cut cooled cookies into irregular shapes. Makes about 42 cookies. ALMOND TOFFEE BARS 1 (16.5-oz.) roll refrigerated sugar cookie dough, well chilled 1 c. semisweet (or milk) chocolate chips 1 c. toffee baking bits 1 c. sliced (or chopped) almonds 1 (14-oz.) can sweetened condensed milk Preheat oven to 350-degrees F. Spray a 13x9-inch pan with nonstick cooking spray or line with foil. Cut cookie dough into 1/4-inch-thick slices. Arrange slices in bottom of the prepared pan. With floured fingers, press dough evenly to form crust. Sprinkle the chocolate chips, toffee bits, and almonds evenly over prepared crust. Drizzle evenly with sweetened condensed milk. Bake 25-28 minutes or until edges are bubbly and center is just lightly browned. Remove from oven and immediately run a narrow metal spatula or table knife around edges of pan to loosen. Cool completely in pan on a wire rack; cut into bars. Makes 36 bars.

I might suggest a wooden shutter that you could keep the bottom closed in our bathroom I usually keep the top completely open and the bottom closed or almost closed so that we get all the light at the top and partial light from the bottom and complete privacy. Or you could put up a heavy sheer that lets in all light but she would only be able to see image at night if your lights were on. Another idea is to call a glass company and have them etch the glass or replace your glass with etched glass.

LOL, bragu, that would make an ice cream sandwich for sure. Or six of them. Lars, I think teenaged or young adult boys/men do sometimes eat anything, just as long as they don't have to cook it themselves. You're an exceptional cook, though, so they were probably very, very happy to eat your cooking! Sooz, now that's my kind of cookie. The idea of a single cookie is actually a very good one, although I do keep frozen dough in the freezer for dessert emergencies. A single serving, though, would give a lot more choices! The big "pookie" didn't seem to have any issues with cooking through to the middle, in fact, the Princess said she'd like it a bit "gooey-er". Next time she'll bake for less time, and she thought it would be a great snack to take to share after cheer practice, not as tricky to juggle as a couple of dozen cookies can be. She'd just have to bake it in a disposable or metal pan... Annie