Recipe: Turtle Cookies and Double Chocolate Cookies for rjlj

Turtle Cookies
Yield: 2 dozen
A fast seller at bake sales, these are very rich and very sweet.

Crust Layer:
2 cups all-purpose white flour
1/2 cup (1 stick) butter, at room temperature
1 cup brown sugar, firmly packed
1 cup whole pecans

Caramel Layer:
2/3 cup butter
1/2 cup brown sugar
1 cup semisweet chocolate chips

Preheat the oven to 350 degrees F. To make the crust, combine the flour, 1/2 cup butter, and 1 cup brown sugar. Pat firmly into a 9-inch by 13-inch baking pan. Sprinkle the pecans over the crust. To make the caramel layer, combine the 2/3 cup butter and 1/2 cup brown sugar in a small saucepan and boil for 30 seconds to 1 minute. Or put in a deep microwave-safe container and cook on high for 2 to 3 minutes, until bubbly. Pour over the nuts. Bake for 18 to 22 minutes or until the top is bubbly. Remove from the oven and sprinkle the chips on top. When the chocolate has melted, swirl it in with the tip of a knife. Cut into squares when completely cooled.

Double Chocolate Cookies

2 cups (12 ounces) NESTL TOLL HOUSE Semi-Sweet Chocolate Morsels, divided
1-1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt (optional)
1/2 pound (2 sticks) margarine or butter, softened
3/4 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
2 cups Quaker Oats (quick or old fashioned, uncooked)

Heat oven to 350 F. In small saucepan, melt 1 cup chocolate morsels over low heat; cool. In medium bowl, combine flour, baking powder, baking soda and salt; mix well. In large bowl, beat margarine and sugar with electric mixer until creamy. Blend in melted chocolate, egg and vanilla. Gradually add flour mixture; mix well. Stir in oats and remaining 1 cup chocolate morsels. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 12 to 14 minutes or until set. Cool 2 minutes on cookie sheet; remove to wire rack. Store tightly covered. 3-1/2 DOZEN

VARIATION:
Double Chocolate Bar Cookies: Heat oven to 375 F. Press dough evenly onto bottom of greased 13 x 9-inch baking pan. Bake about 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan; cut into bars. Store tightly covered.
32 BARS