Think pools of caramel, nougat and peanuts—oh and chocolate too. Adding Snickers candy bars to these cookies is such a simple way to up the ante.

See what I mean?

Next time I make these cookies, I’m going to swap out the Snickers for Heath toffee bars. It will be sheer perfection in cookie form. Bake these cookies up and enjoy every last little crumble.

Championship Cookies {Week 20}

2/3 cup shortening (I use butter flavor)
1-1/4 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 Snickers candy bars (2.07 ounces each), chopped (I did 3 candy bars of course).
1/2 cup quick-cooking oats

In a bowl, cream shortening and brown sugar. Beat in egg and vanilla. Combine the flour, baking powder, baking soda, and salt; gradually add to the creamed mixture. Stir in chopped candy bars and oats.Drop by round tablespoonfuls 2 in. apart onto greased or parchment-lined baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

NOTE: I chilled my dough before I baked. Recipe doesn’t call for chilling, but I find, if and when you can, it always yields a better cookie!