Have any of you tried Oreo Cookie Balls yet? My husband brought me one home that someone at his office made. It was so good! I plan to make them for our holiday party this year. They sound very easy to make. Only three ingredients and no baking. If any of you are familiar with chocolate wafer ice box cake these work on the same principle. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 36 OREO Cookies, finely crushed (about 3 cups) 4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted MIX cream cheese and cookie crumbs until blended. SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. REFRIGERATE 1 hour or until firm. Here is a link that might be useful: Oreo cookie balls

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 made these with my Grand Daughters a few weeks a go and they were surprisingly good. Halloween Cutout Sugar Cookies Its easy to transform a basic sugar cookie dough into delightful Halloween treats. Using cutters shaped like ghosts and black cats, you can create spooky sweets that will cast a magic spell over holiday gatherings. 16 Tbs. (2 sticks) unsalted butter, at room temperature 3/4 cup sugar 3 egg yolks 1 piece vanilla bean, about 2 inches long 2 1/2 cups all-purpose flour 1 tsp. baking powder 1/2 tsp. salt Colored sugars and decorating pens In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until light and fluffy, about 4 minutes. Beat in the egg yolks one at a time, beating well after each addition. Cut the vanilla bean in half lengthwise and, using a small, sharp knife, scrape the seeds into the butter mixture. Mix well. In a sifter, combine the flour, baking powder and salt. Sift the flour mixture directly onto the butter mixture. Reduce the speed to low and beat until well mixed. Divide the dough into 4 equal portions. Shape each portion into a ball, then flatten the balls into disks. Wrap in plastic wrap and refrigerate overnight. (The dough can be prepared up to 3 days ahead.) Let it soften slightly at room temperature before continuing. Position a rack in the upper third of an oven and preheat to 350°F. Butter 2 large baking sheets. On a lightly floured work surface, roll out a dough disk 1/4 inch thick. Using cookie cutters, cut out desired shapes. Transfer the cutouts to the prepared baking sheets. Gather up and reroll the scraps and cut out more cookies. Repeat with the remaining dough disks. Bake until the cookies are golden on the edges, about 8 minutes. Transfer the cookies to wire racks and let cool completely. Decorate the cookies as desired with colored sugars and decorating pens. Store in an airtight container at room temperature for up to 1 week. Makes 24 to 30 cookies, depending on cutter size. Adapted from Williams-Sonoma Kitchen Library Series, Holiday Baking, by Jeanne Thiel Kelley (Time-Life Books, 1995). ____________________________________________________________________________ Icing the Cookies Royal icing, a firm icing made with egg whites and confectioners sugar, takes food coloring well. If you're making icing in several colors, first divide the uncolored icing into small bowls. Add food coloring paste to each, a tiny bit at a time, then stir with a toothpick until the desired hue is achieved. Apply thin icings or glazes with a clean pastry brush, a little at a time. Brush the icing evenly over the cookie using light, feathery strokes. (Thick royal icing can be thinned with equal amounts of lemon juice and water until the desired consistency is reached.) Apply thick icings with a pastry bag, which works best when nearly filled with icing. Decorative tips can be used for creating patterns, piping lines or writing messages.

The cookie part of the Toll House recipe is a good brown sugar recipe. You can probably get away with substituting brown for half of the white sugar. The baking time will be different without chips. Or you could get a sugar bear and put it in with your brown sugar, or a piece of clean clay flower pot. Or do you have a truly air tight canister? I don't know how long my brown sugar had been sitting when I took it out the other day. Probably the better part of a year. I put it in a small canister, just big enough, in the liner bag (recycled the box), rolled down at the top. It was amazingly dry and fluffy! In fact, the sugar in the new box was a little clumpier. I was awestruck! It was an OXO pop canister. I used to just roll the liner and put the whole box in a Ziploc. Big difference. No clay in with it, but a terra cotta sugar bear also works. I don't have the recipe for brown sugar molasses cookies, but this looks good: http://www.joyofbaking.com/MolassesCookies.html