Preheat oven to 350\u00b0F.
Raise oven rack one level above middle.
Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
Stir in Andes baking chips.
Add flour.
Chill dough overnight.
Measure out approximately 1 ounce of dough.
Form into ball, flatten slightly.
Place dough onto parchment lined baking sheets.
Bake for 8-10 minutes.
Allow to cool on pans for two minutes before removing.
Finish cooling on wire racks.
br>Stir in 1 cup Andes Baking Chips or 1 package of
ugar, white granulated sugar, baking soda, baking powder, vanilla and eggs until
Preheat oven to 350 degrees F.
In a large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms.
Stir in creme de menthe baking chips and chocolate chunks.
Using a small cookie scoop or teaspoon, drop dough 2 inches apart on a parchment-lined cookie sheet.
Bake 8 to 10 minutes or until set.
Cool 3 minutes on the cookie sheet, then transfer to a wire rack.
Serve warm or cool completely. Store tightly covered at room temperature.
br>On low speed, add baking soda and salt, and then
Beat
shortening, sugars, vanilla, water and eggs until light and
fluffy.
Mix
flour
with soda and salt in separate bowl, then
blend
in
shortening
mixture.
Stir
in nuts and chips. Drop
2-inches apart from teaspoon onto greased baking sheet. Bake
in
preheated
375\u00b0 oven for about 10 minutes or until golden brown. Makes about 8 dozen.
Beat shortening, sugars, vanilla, water and eggs until light and fluffy.
Mix flour with soda and salt; blend into shortening mixture.
Stir in nuts and chips.
Drop 2-inches apart from teaspoon onto greased baking sheets.
Bake at 375\u00b0 for about 10 minutes or until golden brown.
Makes about 8 dozen cookies.
xtracts. Combine the flour, cocoa, baking powder and salt; gradually add
Preheat the oven to 375\u00b0F.
In a large mixing bowl combine the sugar, brown sugar, margarine, eggs, and vanilla.
Add the remaining ingredients, except for the mint and chocolate chips
Drop dough by the tablespoon onto a cookie sheet.
Cook for 8-10 minutes until golden brown.
eat.
sift together flour, baking soda, and salt. Set aside
Preheat oven to 350.
Sift together flour and baking soda in small bowl. Set aside.
In a large bowl cream together butter, brown sugar, and granulated sugar. Beat in instant pudding mix until blended.
Stir in eggs and vanilla.
Blend in the flour mixture 1/2 cup at a time until blended.
Add Andes Chips and mix.
Drop on ungreased cookie sheet.
Bake 10 minute All ovens vary, so observe at 9 minutes.
n 1 package of chopped Andes Candies (28 pieces) and pour
ouble boiler, gently melt butter, Andes mints and chocolate. Stir until
dd 1 Cup of chopped Andes Mints (or whatever the timing
Preheat oven to 350\u00b0.
Stir together the flour, baking powder and baking soda; set aside.
In large bowl, beat butter and sugars until light.
Beat in vanilla and eggs.
Gradually stir in flour mixture, then Andes, walnuts and raisins.
Drop by tablespoon onto ungreased baking sheet.
Bake in preheated oven for 7 to 8 minutes, or until brown.
ll the flour, salt and baking soda. Add to creamed mixture
Stir 1/2 cup of andes mint baking chips into the softened ice
nd add flour, salt and baking soda.
Beat until well
Preheat oven to 325 degrees.
Blend together eggs, buttermilk, oil, vanilla, and bananas.
In a separate bowl, mix Splenda, brown sugar, flour, baking soda, salt, and cinnamon. Add chocolate chips. Gradually stir dry ingredients into banana mixture until mixed well.
Pour into prepared loaf pan and bake for 1 hour, or until a toothpick inserted in the center comes out clean.
**This recipes also works nicely as muffins.
mall bowl, whisk together flour, baking soda and salt.
In