BAKER'S ONE BOWL Chocolate Bliss Cookies

Serve one of these decadent chocolatey cookies along with a glass of low-fat or fat-free milk as a special after-school treat.

Drop heaping teaspoonfuls of dough, 1-1/2 inches apart, onto baking sheets. Bake in 350°F oven 6 to 7 min. or until cookies are puffed and shiny. Makes 5-1/2 doz. bite-size cookies or 33 servings, 2 cookies each.

Drop dough by scant 1/4 cupfuls, 3 inches apart, onto baking sheets. Bake in 350°F oven 13 to 14 min. or until cookies are puffed and shiny. Makes 18 large cookies or 18 servings, 1 cookie each.

To avoid a thin dough, use slightly softened, not completely softened butter. Do not melt the butter before using.

After cookies are completely cooled, wrap in plastic wrap and place in airtight container or freezer-weight resealable plastic bag. Freeze up to 1 month. Thaw cookies at room temperature before serving.

Freeze rounded tablespoonfuls of cookie dough on baking sheet for 1 hour. Transfer to airtight plastic container or freezer-weight resealable plastic bag. Freeze up to 1 month. Place frozen cookie dough, 2 inches apart, on baking sheets. Bake in 350°F oven 18 to 20 min. or until cookies are puffed and shiny.

Prepare as directed, substituting 2 cups total of any of the following for the walnuts: raisins, toasted BAKER'S ANGEL FLAKE Coconut, dried cherries, chopped macadamia nuts, dried cranberries, toasted slivered almonds, dried chopped apricots or dried mixed fruit bits.

Prepare dough as directed; spread into greased foil-lined 13x9-inch pan. Bake in 350°F oven 22 to 24 min. or until puffed and shiny. Cool completely in pan on wire rack. Cut into 24 bars. Makes 24 servings, 1 bar each.

Prepare as directed, adding 1/2 cup creamy peanut butter along with the sugar and substituting 2 cups cocktail peanuts, chopped, for the walnuts.

Prepare as directed, substituting 6 oz. BAKER'S White Chocolate, coarsely chopped, for the chopped semi-sweet chocolate and 2 cups chopped macadamia nuts for the walnuts.

Prepare as directed, substituting 6 oz. BAKER'S White Chocolate, coarsely chopped, for the chopped semi-sweet chocolate and 2 cups toasted slivered almonds for the walnuts.

Substitute cocktail peanuts for walnuts.

Bite-Size Cookies: Drop heaping teaspoonfuls of dough, 1-1/2 inches apart, onto baking sheets. Bake in 350°F oven 6 to 7 min. or until cookies are puffed and shiny. Makes 5-1/2 doz. bite-size cookies or 33 servings, 2 cookies each. Larger Cookies: Drop dough by scant 1/4 cupfuls, 3 inches apart, onto baking sheets. Bake in 350°F oven 13 to 14 min. or until cookies are puffed and shiny. Makes 18 large cookies or 18 servings, 1 cookie each. Bar Cookies: Spread into greased foil-lined 13x9-inch pan. Bake in 350°F oven 22 to 24 min. or until puffed and shiny. Cool completely in pan on wire rack. Cut into 24 bars. Makes 24 servings, 1 bar each.

Prepare as directed, using one of the following combinations: Everything-But-the-Kitchen-Sink Cookies: Substitute 2 cups total of the following ingredients for the walnuts: raisins, toasted BAKER'S ANGEL FLAKE Coconut, dried cherries, chopped macadamia nuts, dried cranberries, toasted slivered almonds, chopped dried apricots or dried mixed fruit bits. Chocolate Bliss Peanut Butter Cookies: Add 1/2 cup creamy peanut butter along with the sugar and substitute 2 cups cocktail peanuts, chopped, for the walnuts. Double Chocolate Bliss Macadamia Cookies: Substitute 6 oz. BAKER'S White Chocolate, coarsely chopped, for the chopped semi-sweet chocolate and 2 cups chopped macadamia nuts for the walnuts. Double Chocolate Bliss Toasted Almond Cookies: Substitute 6 oz. BAKER'S White Chocolate, coarsely chopped, for the chopped semi-sweet chocolate and 2 cups toasted slivered almonds for the walnuts.