:: The Cookie Recipe Blog ::

3/4 C butter (softened)
3/4 C peanut butter
1 1/4 C brown sugar (packed)
1 1/4 C sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
3 eggs
1 1/2 tsp vanilla
2 1/4 C all purpose flour
2 2/3 C rolled oats
1 10-oz. mini chocolate kisses

Beat the butter with peanut butter in mixing bowl with mixer on medium-high speed for approx. 30 seconds. Add in the sugar, brown sugar, baking powder and the baking soda. Beat until well combined, scraping sides of bowl. Beat in the eggs and vanilla until well combined. Then mix in flour. Stir in the oats and chocolate kisses. Drop dough by tablespoons, about 3 inches apart onto a ungreased cookie sheet. Flatten dough slightly with hand to make a flatter cookie, if so desired. Bake in oven at 375 degrees F for about 8-10 minutes or until edges are lightly golden brown. Let cool on wire racks.

3/4 C butter
1 1/2 C sugar
1/4 tsp salt
3 eggs
3 ounces unsweetened chocolate (melted)
1 C flour (sifted)
1 C chopped nuts (walnuts, almonds or pecans work best)

Brownie Icing -

1/4 C butter
2 ounces unsweetened chocolate
3 C confectioners’ sugar
4-5 TB milk
1/2 tsp vanilla

Cream the butter, sugar and salt until it’s fluffy and light. Add the eggs, one at a time, mixing well after each egg has been added. Blend in the chocolate. Stir in the flour. Stir in the nuts. Reserve 1/4 cup of nuts. Pour mixture into greased jelly roll pan (or cookie sheet with higher sides). Bake at 350 degress for 20 min. Let cool about 10-15 minutes. To make the frosting, melt the butter and chocolate over low heat and then remove from heat. Stir in confectioners sugar. Alternate the confectioners sugar with the milk. Stir in the vanilla. Frost the brownies while still warm, then sprinkle reserved nuts over the top.