{Candy bar cookies}

I'm back from a whirlwind trip to Iowa. The trip went fabulous and of course proved to be very busy. It was good to see old friends and clients again, but I'm so glad to be back with my family again. Bret did a fabulous job playing both parental roles and the girls had a blast with him.

I must admit it was a needed break from the everyday routine of blogging but I'm ready to start posting again and thought I'd share with you the cookie recipe I made yesterday with the girls.

This recipe comes in handy during this time of year when it seems candy is plentiful. I always make this recipe a few times after Halloween especially to use up all the girls leftover candy bars.I use the always yummy classic Tollhouse chocolate chip cookie recipe, but add chopped up candy bars (my favorite to use and that I've found cook well in the dough are Symphony toffee bars and Milky Way bars), along with Ghirardelli milk chocolate chips. YUM!

Ingredients
•2 1/4 cups all-purpose flour
•1 teaspoon baking soda
•1 teaspoon salt
•1 cup (2 sticks) butter, softened
•3/4 cup granulated sugar
•3/4 cup packed brown sugar
•1 teaspoon vanilla extract
•2 large eggs
•1/2 - 1 cup Ghirardelli milk chocolate chips
•1 Symphony chocolate bar with toffee chips, 1 king size milky way bar - put in freezer for a half hour before chopping to make it easier to chop into tiny pieces.COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and candy bar bits. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 8-9 minutes or until golden brown appears along edges. Remove to wire racks to cool completely immediately after removing from the oven. ENJOY!I will always be a milk chocolate chip lover. I prefer my cookies with milk chocolate and not semi-sweet. What do you prefer?