coa powder. As with all cookies, it's the taste
heet with space between the cookies.
Bake for about 15
o 2 inches) so the cookies won't bake into each
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
Line a baking sheet with waxed paper.
Mix peanut butter and honey together in a microwave-safe bowl. Heat in the microwave in 20-second increments until the mixture starts to dry out and become fragrant, about 2 minutes total time.
Stir oats into peanut butter mixture. Scoop onto the prepared baking sheet using a big scoop; flatten cookies with a fork or the back of a spoon. Place baking sheet in the freezer until cookies are completely firm and cool, 15 to 20 minutes.
Heat oven to 350.
Combine water and flax, set aside.
Cream peanut butter, shortening, and butter. Add brown sugar and continue creaming. Add vanilla and eggs, one at a time. Add Salt, baking soda and brewer' yeast, mix well. Stir in flour. Add oats (you may need to switch from a mixer to a wooden spoon at this step). Stir in chips. Drop by spoonfuls and bake at 350. (how long will depend on how big you make the cookies, I make them huge and bake for about 15 minutes).
Makes a LARGE batch.
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
o 12 minutes. Allow the cookies to cool on the baking
dough' onto prepared sheet. Flatten cookies somewhat with the back of
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Place cookies on cookie sheet and then
ire rack to finish cooling. Cookies can be stored in a
aking sheets.
4. Bake cookies in a 350\u00b0 regular
ith a layer of the cookies, breaking a few to fit
Preheat oven to 350*.
COOKIES:
Cream shortening and sugar.<
ound cookie cutter, cut out cookies.
Transfer to prepared sheets
uch stickier than my regular recipe. You may have to experiment
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.
r until set, or dip cookies in icing and top with
o temperature indicated on package/recipe.
Roll out dough on