Beat butter, sugar, egg yolk, milk and vanilla in medium bowl until fluffy.

Stir together flour, cocoa and salt; gradually add to butter mixture, beating until blended.

Refrigerate dough at least 1 hour or until firm enough to handle.

Heat oven to 350°F.

Lightly grease cookie sheet.

Shape dough into 1-inch balls.

With fork, beat egg white slightly.

Dip each ball into egg white; roll in nuts.

Place on prepared cookie sheet.

Press thumb gently in center of each cookie.

Bake 10 to 12 minutes or until set.

Meanwhile, prepare VANILLA FILLING.

Remove wrappers from chocolate pieces.

Remove cookies from cookie sheet to wire rack; cool 5 minutes.

Gently press chocolate piece in center of each cookie.

Cool completely.

Heat oven to 350°F.

Beat butter, granulated sugar and brown sugar in large bowl until light and fluffy; blend in eggs and vanilla.

Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, mixing well.

Stir in oats and nuts. (Batter will be stiff.)

Drop by rounded tablespoonfuls onto ungreased cookie sheet.

Bake 11 to 12 minutes or until set; cookies will be slightly moist in center.

Do not overbake.

Cool 1 minute; remove from cookie sheet to wire rack.

Cool completely.

Heat oven to 350°F.

Lightly grease cookie sheet.

Beat butter and sugar in large bowl until well blended.

Add egg and vanilla; beat until fluffy.

Stir together flour, cocoa, baking soda and salt; add alternately with buttermilk to butter mixture.

Bake 13 to 15 minutes or until cookie springs back when touched lightly in center.

While cookies are on cookie sheet, sprinkle lightly with additional sugar.

Cool slightly; remove from cookie sheet to wire rack.

Cool completely

Heat oven to 350°F.

Combine cake mix, oats, butter and eggs in large bowl; beat until well blended.

Stir in chocolate chips.

Drop by rounded teaspoons onto ungreased cookie sheet.

Bake 10 to 12 minutes or until very lightly browned.

Cool slightly; remove from cookie sheet to wire rack.

Cool completely.

Heat oven to 375°F.

Remove wrappers from chocolates.

Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended.

Add flour to butter mixture; blend until smooth.

Stir in small chocolate chips.

Mold scant tablespoon dough around each chocolate piece, covering completely.

Shape into balls; place on ungreased cookie sheet.

Bake 10 to 12 minutes or until set.

Cool slightly; remove from cookie sheet to wire rack.

Cool completely.

Prepare CHOCOLATE DRIZZLE; drizzle over each cookie.

Heat oven to 350° F.

Beat butter and shortening in large bowl until well blended.

Add brown sugar and granulated sugar; beat thoroughly.

Add egg and vanilla, beating until well blended.

Combine flour, baking soda and salt; gradually beat into butter mixture.

Stir in chocolate chips and nuts, if desired.

Drop by rounded teaspoons onto ungreased cookie sheet.

Bake 10 to 12 minutes or until lightly browned.

Cool slightly; remove from cookie sheet to wire rack.

Cool completely.

Heat oven to 350°F.

Spray cookie sheet with nonstick cooking spray.

Beat butter until creamy.

Add brown sugar and 3 tablespoons granulated sugar; beat until blended.

Add egg, baking soda, corn syrup and vanilla; beat well.

Stir together flour and cocoa; beat into butter mixture.

If batter becomes too stiff, use wooden spoon to stir in remaining flour.

Cover; refrigerate about 30 minutes, if necessary, until batter is firm enough to shape.

Shape dough into 1-inch balls.

Cool completely.

Remove wrappers from chocolates.

Lightly grease cookie sheets.

Beat brownie mix, pouch of syrup, cocoa, eggs, oil and water in medium bowl until well blended.

Cover; refrigerate about 1 hour or until thoroughly chilled (dough will still be sticky).

Heat oven to 350 F.

Shape dough into 48 1-inch balls. (Return dough to refrigerator if necessary or drop by rounded teaspoons onto wax paper-lined trays and refrigerate about 10 minutes.)

Roll balls in pecans, if desired.

Place on prepared cookie sheet; press thumb gently in center of each cookie.

Bake 9 to 11 minutes or until set.

Cool slightly; remove from cookie sheet to wire rack.

Cool completely.

Place 24 caramel filled chocolates and milk in small microwave-safe bowl.

Microwave at HIGH (100%) 30 seconds; stir.

If necessary microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred.

Put about 1/2 teaspoon caramel filling in each indentation.

Lightly press chocolate on caramel.

Beat butter, sugar, egg and vanilla in medium bowl until well blended. Stir together flour, baking soda and salt; add to butter mixture, beating well.

If necessary, refrigerate dough until firm enough to handle.

Remove wrappers from chocolate pieces.

Heat oven to 350°F.

Shape dough into 1-inch balls; roll in ground nuts.

Place on ungreased cookie sheet.

Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center.

Remove from oven; immediately press a chocolate piece into center of each cookie.

Carefully remove from cookie sheet to wire rack.

Chocolate should be set before storing.