Cookies 3-Ways

FOR BASE COOKIE DOUGH: Combine flour, baking soda, baking powder and salt; set aside. Cream butter and sugar in large bowl, on medium speed of mixer, for about 3 minutes. Gradually add flour to butter and sugar mixture. Add eggs, one at a time, blending well after each addition.

PREHEAT oven to 375°F. Line a 10 1/2 x 15 1/2 inch jelly roll pan with Reynolds Parchment Paper.

STIR oats, raisins, cinnamon and MILKY WAY Bars into Base Cookie Dough until blended. Spread the batter evenly in parchment-lined pan.

BAKE 15 to 20 minutes. Cool completely.

SPREAD cream cheese frosting over cookie. Use fork tines to create a wavy line in the icing. Use parchment to lift cookies onto cutting board. Pull back parchment; cut into 1 1/2 x 2-inch rectangles. Decorate top with holiday M&M'S Brand Chocolate Candies.

PREHEAT oven to 350°F. Place Reynolds Mini Foil Baking Cups in mini cupcake pans or on a cookie sheet.

STIR cocoa powder, 18 melted chocolates and flaked coconut into Base Cookie Dough. Spoon walnut size nuggets into baking cups.

BAKE 18 to 22 minutes. Cool 5 minutes.

PRESS a DOVE Brand Dark Chocolate on top of each cookie while they are still warm. Cool completely.

PREHEAT oven to 375°F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside.

STIR SNICKERS Bars into Base Cookie Dough. Drop rounded teaspoons of cookie dough onto parchment-lined cookie sheets 2 inches apart.

BAKE 12 to 15 minutes. Cool completely.

MARS BRIGHT IDEAS TIP: Bake smart. Make three different kinds of cookies from the same dough: Oatmeal Raisin Cookies, Dark Chocolate Coconut Cups and Peanut Butter Drops. Number of Servings: Oatmeal Raisin cookies makes 4 dozen cookies; Dark Chocolate Coconut Cups makes 4 dozen cookies; Peanut Butter Cookies Makes 3 dozen cookies.