Recipes by Laura Llew

Andes Mint Cookies

3/4 cup butter or margarine
1 1/2 cup brown sugar, packed
2 tbsp water
12oz pkg semisweet chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 tsp baking soda
1/2 tsp salt
1lb Andes mints [I have no idea what these are, but from Laura's description they sound a bit like After Eights. There seems to be a bit of debate about it, though - Caitlin]

Heat butter, sugar and water in saucepan until butter is melted. Remove from heat and add chocolate chips and stir until melted. Pour into large bowl and cool 10 minutes. Beat in eggs, then add flour, soda and salt and beat just until blended. Chill dough for an hour. Don't worry that the dough seems a little bit oily - it turns out fine once baked. Line cookie sheets with foil. Roll dough in 1" balls and place 2" apart on cookie sheets. Bake at 350 degrees Fahrenheit for about 11 minutes. Remove from oven and immediately place an Andes mint on each cookie. After they melt, swirl each one with a knife (think of it like spreading frosting on a cake but with the Andes mint instead) and remove cookies from cookie sheet and let them cool until chocolate is solid.

I know some people who like to add an additional cup of chocolate chips after the dough has cooled just a little, so they melt a little but not completely. I also don't always chill the dough for an hour -- it's just as good to plop the stuff on the foil with a spoon as to roll in little balls.

Rolo Cookie Mix

Ingredients:
Chocolate cake mix
Ingredients called for on that cake mix
The savoury chocolate caramel-filled goodnes that is a package of Rolos!

Make up chocolate cake mix. Add amount of oil and eggs according to box directions (if you substitute apple sauce for the oil, add a little more flour so it's not so sticky). Mix well.

Roll dough by tablespoon into a ball. Put a rolo in the centre, and cover it completely. Roll the dough in sugar and place on cookie sheet.

Bake at 350 degrees Fahrenheit for about 10 minutes