#3492 - Cookie Dough Cobbler

(by Shirley McNevich)

2 - 21oz. cans Lucky Leaf cherry, blueberry or apple pie filling
1 - 16oz. package refrigerated chocolate chip cookie dough
1 cup Quaker quick oats

Spread both cans of pie filling evenly into a greased 9 x 13 cake pan. Break the cookie dough into small (raisin sized) pieces and place them in a bowl with the quick oats. Use your hands to mix the oats and cookie dough pieces. Sprinkle the cookie dough mixture evenly over the top of the pie filling. Bake at 375 degrees for 20-25 minutes or until top is golden brown.

#3470 - Easy Caramel Squares

(by Shirley McNevich)

1 - 17oz. log refrigerated chocolate chip cookie dough
1/2 cup chopped walnuts
1/2 cup caramel ice cream topping

Press 3/4 of the cookie dough into the bottom of a greased 8" square cake pan. Bake at 350 degrees for 10 minutes. Remove from oven, sprinkle 1/4 cup of the chopped walnuts evenly over the dough. Drizzle the caramel ice cream topping evenly over the top. Spread teaspoonfuls of the remaining cookie dough evenly over the top. Sprinkle the remaining 1/4 cup chopped walnuts all over the top. Return to oven and bake 10 minutes longer or until edges are set. Cool completely. Cut into squares or bars.

#2414 - Chocolate Chip Peanut Butter Cups

(by Shirley McNevich)

1 - 16oz. roll refrigerated chocolate chip cookie dough
1 - 9oz. bag Reese's mini peanut butter cups (unwrapped)

Unwrap the cookie dough and slice it into 12 equal sized slices, then cut each slice in half (sideways) so you end up with 24 half-moon shaped pieces. Line a mini muffin pan with paper liners. Roll each piece of dough into a ball and place them in the liners. Bake at 350 degrees for 7 minutes. Remove pan from oven, place one peanut butter cup in the center of each cookie dough and push down slightly. Return to oven and bake for 7-8 minutes longer. Cool completely before removing them from the muffin pan.