mountain of cookies

It's turkey lurkey cookie time!

As I am sure we are all aware, The Cookie Competition took place today in Beaver Creek, CO, where I am not exactly roughing it for Thanksgiving. And, as I am not a skier or very fond of the cold, it is only for such an event that I would brave the extreme chill and leave my seat by the fire. The cookies, they must be tasted!

The finalists, clockwise from top-left were; Black Diamond Chocolate Chip Cookie, Powder Day Delight, Caramel Explosion, Crazy Kota's Killer Chocolate Chip Cookie, and The Founder's Favorite.

Caramel Explosion got my vote but The Founder's Favorite was a close second. Thanks to the Vail Daily, the recipes (written to bake in altitude) for my picks follow.

Caramel Explosion

by Catherine Giancamilli, Brighton

• 1/2 cup butter, softened
• 1 cup brown sugar
• 3 Tablespoons granulated sugar
• 1 egg
• 2 1/2 teaspoons Vanilla
• 2 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups chocolate chips (milk or semi-sweet)
• 1/4 pound chocolate caramel bar or soft caramels

Preheat oven to 350˚F. Cream butter and sugars. Add egg and vanilla. Gradually add dry ingredients. Stir in chocolate chips. Cut chocolate/caramel bar into half-inch-by-half-inch pieces. Scoop about one tablespoon of dough on cookie sheet, add caramel in the center and add another tablespoon of dough on top. Form into ball. Bake for about nine minutes. Allow to cool on the cookie sheet.

The Founder's Favorite

by Betsy Seeger, Avon

• 1 cup butter
• 3/4 cup packed dark brown sugar
• 1/4 cup granulated sugar (take out one tablespoon)
• 2 eggs, room temperature
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 1/2 cups flour
• 1 package Instant Vanilla Pudding Mix (3.4 oz)
• 1 1/2 cups chocolate chips
• 30 Newman O's (or other chocolate sandwich cookies
• 1 cup white chocolate chips

Preheat oven to 375˚F. Adjust racks so there is one rack in the center of the oven. In a medium bowl, whisk flour, baking soda, and salt. In a mixer, cream butter, brown sugar and granulated sugar on medium speed for approximately 5 minutes. Beat pudding mix into sugar and butter mixture until well combined. Mix in eggs one at a time. Mix in vanilla. Gradually add the dry ingredients. Stir in chocolate chips and Newman O's with spatula. Refrigerate dough in an airtight container for at least one hour and up to 48 hours. Make dough into desired sized balls, place on cookie sheet and flatten slightly. Bake for 10 minutes rotating cookie sheet after 5 minutes for even baking. Remove from oven and allow to cool on cookie sheet for 10 minutes. Move to a wire rack. Melt white chocolate and drizzle over cookie.