e extra added ingredients.
DROP COOKIES:
Mix ingredients until well
Go to grocery store.
Buy a package of Chips Ahoy chocolate chip cookies and a jar of Hershey's hot fudge sauce.
Use a spoon to put some fudge on top of each cookie as you eat it.
n chocolate chips with a wooden spoon.
Use tablespoon to drop
ats. Finally, stir in the chocolate chips, butterscotch chips, and M
inally, stir in the chocolate chips. Drop cookies by the rounded spoonfuls onto
Preheat oven to 350\u00b0.
Cream the butter and both sugars together.
Add egg and vanilla and beat until fluffy.
In a separate bowl whisk together all dry ingredients - from sorghum flour through baking soda.
Slowly add in the dry mix to the rest.
Fold in chocolate chips.
Drop cookies onto lined or non stick baking sheet - heavy spoonfuls of dough a couple inches apart to allow for spread.
Bake for approx 16-18 minutes until a deep tan (they don't quite turn golden brown like wheat based cookies do).
Beat butter, sugars, vanilla and eggs until fluffy.
Process oatmeal in blender until it's like flour; add to butter mixture. Sift flour, baking soda, baking powder and salt; add to mixture. Stir in chocolate chips.
Drop cookies on baking sheet.
Bake at 350\u00b0 for 7 to 8 minutes.
br>Stir in nuts and chocolate chips.
Refrigerate for 1
Preheat oven to 350 degrees.
In a bowl combine all the wet ingredients, sugar, nectar, eggs and pumpkin together. Mix well.
In another bowl mix the dry ingredients, flours, oats, baking powder, and spices.
Add the pumpkin mixture to the flour mixture, then add the chocolate chips.
Drop cookies by large tablespoon onto a oil-sprayed cookie sheet.
Bake for 15-20 minutes until golden brown.
ith a layer of the cookies, breaking a few to fit
lted halfway and add white chocolate chips. Stir until just melted
ood processor, combine 40 wafer cookies and frosting. Pulse until fine
Melt chips. Set aside. Preheat oven to 350\u00b0.
Grease 2 large cookie sheets. Cream the butter and sugar at medium speed until fluffy. Beat in egg, vanilla and melted chocolate. Add flour, baking soda and salt just until combined. Stir in nuts and oats. Drop by teaspoonful onto cookie sheets.
Or roll into 1 1/2-inch balls and flatten with the bottom of a glass dipped in sugar. Bake 10 to 12 minutes. Don't overcook for chewy cookies. Recipe may be doubled.
ith parchment paper. Process chocolate wafer cookies until fine crumbs form. Transfer
FOR COOKIES: Preheat oven to 350 degrees.<
Layer plain and chocolate ladyfinger cookies with chocolate frosting to resemble a \"brick wall.\" Set aside.
To make the flowers, glue popsicle sticks onto 8 tartlets using melted chocolate. Let set then press marshmallow halves into the jam to create flowers. Glue candy-coated chocolates in center. Press remaining candy-coated chocolate into remaining tartlets to create flowers. Press flowers into cake wall.
Decorate with gummy worms. Serve.
Stir cocoa and sugar into Master Mix.
Combine milk, beaten egg and vanilla.
Stir into mix and blend well.
Drop by teaspoons on greased baking sheet.
Bake at 350\u00b0 for 10 to 12 minutes. Yields 2 1/2 dozen.
equired.
Meanwhile, for the chocolate chip cookies, preheat oven to 300
tiff dough forms. Add the chocolate chips and mix with your
Crush 20 of the cookies and mix the crumbs with