PUBLIC MARKS with tags 好好味 & GiftIdeas

Pumpkin Pecan Chocolate Chunk Cookies 2 1/4 cup self-rising flour 3 tsp pumpkin pie spice 3/4 cup butter, room temperature 1 1/4 cup light brown sugar 1 cup sugar 2 tsp vanilla 2 eggs 1 cup canned pumpkin 1 cup chopped pecans 1 1/2 cups semi-sweet chocolate chunks Whisk together flour and pumpkin pie spice. Set aside. In a large mixing bowl, cream butter. Add both sugars and beat until light and fluffy. Add vanilla. Add eggs one at a time and beat until combined. Add flour/spice mixture to sugar mixture in three additions. Alternate with pumpkin in two additions, ending with flour mixture. Stir in chopped pecans and chocolate chunks. Drop on cookie tray lined with parchment paper. Bake at 350 degrees for 10-12 minutes. Makes about four dozen cookies. Let cool.

1 package oreo cookies (divided… use cookie including the cream center) 1 8oz. package cream cheese (softened) white chocolate bark 1. Finely crush 7 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later. 2. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together. 3. Roll the mixture into 1" balls and place on wax paper covered cookie sheet. 4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration. (I usually eat mine before they make it to this stage.) 5. Once dry, refrigerate and enjoy! Makes about 36 truffles.