Checkered Flag Cookies

1. 1

   In a large microwave-safe bowl, combine 1/2 cup butter and chocolate chips. Cover and microwave on high for 1-2 minutes or until melted; stir until smooth. Add the contents of one cookie mix package, 1 egg and 2 tablespoons flour; stir until combined. Cover and refrigerate for 1-2 hours or until dough is firm.

2. 2

   Meanwhile, place the remaining butter in a microwave-safe bowl. Cover and heat on high for 1 minute or until melted. Stir in the remaining cookie mix, egg and flour. Cover and refrigerate for 1-2 hours or until firm.

3. 3

   Meanwhile, place the remaining butter in a microwave-safe bowl. Cover and heat on high for 1 minute or until melted. Stir in the remaining cookie mix, egg and flour. Cover and refrigerate for 1-2 hours or until firm.

4. 4

   On waxed paper, roll out the plain and chocolate dough into separate 9x5-in. rectangles. Cut each rectangle into nine 1-in. strips. Stack the strips in groups of three, alternating plain and chocolate strips, and forming six separate stacks.

5. 5

   Form two blocks by placing one plain-topped stack on each side of a chocolate-topped stack and one chocolate-topped stack on each side of a plain-topped stack; press together gently.

6. 6

   Cut both stacks into 1/4-in. slices. Place 3 in. apart on ungreased

7. 7

   . Bake at 375u00b0 for 10-12 minutes or until edges are golden brown. Immediately insert a skewer into each cookie. Remove from pans to wire racks to cool completely.

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