n the refrigerator.
Some recipes call for the dough to
ccasionally, until golden.
For cookies: combine flour, sugar, butter, cocoa
he wafers.
Let the cookies stand, uncovered, for 1 hour
o 12 minutes [check the cookies].
Cool on sheet for
To make oreos from scratch I used a recipe called \"Faux-Reos\" from www.kingarthurflour.com under recipes.
Melt chips in microwave for about 20 seconds, stir then microwave for another 20 seconds. Mix 1/4 cup of water with melted chocolate until sauce is formed.
Mix crushed oreos with 1/4 cup of water.
Crush ice until partially crushed.
Pour all liquids into blender and blend on highest setting until all remaining ice chunks are crushed.
Place tapioca pearl at bottom of tall glass and serve with bubble tea straw.
nd sift powdered sugar over cookies.
Melt milk chocolate chips
nd cooled.
eggs (some recipes separate the eggs and beat
n your first batch. The cookies should cook to a light
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, stir together the cake mix, eggs and shortening until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Match up evenly sized cookies and sandwich them with the coconut pecan frosting.
Heat oven to 350*. Combine first 7 ingredients; blend well. Stir in nuts. Let stand 5 minutes. Drop by rounded teaspoonsful into sugar; gently toss until sugar coated. Place 2 inches apart on ungreased cookie sheet. Bake at 350* for 8 to 10 minutes. (Cookies will be soft in center.) Cool 1 minute; remove from pans. If desired, frost cookies. Combine frosting ingredients; blend until smooth. Spread on cooled cookies.
able knife, spread out the cookies to about 1 1/2
8 minutes, or until the cookies are firm to the touch
he baking sheets, spacing the cookies about 2 inches apart. (Alternatively
Mix butter, sugars, eggs and vanilla until fluffy.
Add flour, soda and salt; mix well.
Add chocolate chips, then fold in German chocolate frosting.
Bake at 350\u00b0 for 10 minutes or until cookies are golden brown.
Heat oven to 350\u00b0.
In large bowl, combine all ingredients. Blend well.
Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake at 350\u00b0 for 8 to 10 minutes or until set.
Cool 1 minute; remove from cookie sheets.
Makes 4 1/2 dozen cookies.
Combine caramels and 1/2 Eagle Brand milk; melt completely. Combine remainder of milk, dry cake mix and melted butter. Press 1/2 dough mixture into loaf pan. Bake at 350\u00b0 for 8 minutes. Pour caramel mixture over baked mixture. Pour 1/2 of the chopped pecans and 1/2 the chocolate chips on top. Take remainder of dough and pat into cookies. Place the patted cookies on top of loaf pan mixture. Sprinkle with remainder of nuts and chips. Bake at 350\u00b0 for 18 minutes.
o not overbake.
While cookies are baking, unwrap foil from
o freeze place completely cooled cookies in tupperware container, with waxed
For Cookies:
Preheat oven to 375
Preheat oven to 250 degrees F (120 degrees C).
Beat butter, margarine, and vanilla extract together in a large bowl until creamy. Add sugar, flour, and salt; continue beating until completely incorporated. Fold nuts and chocolate through the butter mixture.
Drop cookie dough by spoonful onto baking sheet about 1 1/2 inches apart.
Bake in preheated oven until golden brown around the edges, about 45 minutes. Cool cookies on baking sheets to room temperature before serving.