Combine flour, baking soda and salt in small bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Beat in egg and vanilla. Gradually add flour mixture. Stir in Nestle Crunch baking pieces. Drop by slightly rounded tablespoonful onto ungreased baking sheets. Bake in preheated 350\u00b0 oven for 8 to 10 minutes or until golden brown. Let stand for 2 minutes. Remove to wire racks to cool completely.
n the refrigerator.
Some recipes call for the dough to
Sift flour once before measuring, then sift with soda and salt. Cream shortening until soft.
Add sugars gradually, creaming until light and fluffy.
Add eggs one at a time, beating after each addition.
Add hot water to creamed mixture, then sifted dry ingredients.
Add nut meats, Nestle chocolate and oatmeal and mix thoroughly.
Add vanilla and blend well.
Drop by half teaspoons on a greased cookie sheet.
Nut meats may be omitted.
Bake at 375\u00b0 for 8 minutes.
Makes 100.
ackage directions; drizzle over cooled cookies.
ntil edges are golden. Transfer cookies to a wire rack; let
ew calories). 4. I use Nestle cocoa instead of Hershey's
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.
0-12 minutes, or until cookies are set and bottoms are
ecomes too thick.
Refrigerate cookies until chocolate hardens, about 10
hips and nuts; Regular sized Nestle chips melts fine, but regular
t 375\u00b0F Bake drop cookies for 8-10 minutes and
n small bowl, combine flour, Nestle cocoa, baking soda and salt
Preheat
oven
to 350\u00b0.
In bowl, combine flour, cocoa, baking soda and salt; set aside.
In bowl, beat butter, sugar, brown sugar
and vanilla extract until creamy.
Add eggs, one at
a time,
beating
well
after
each.
Gradually add flour mixture. Stir
in
Treasures.
Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 9 to 10 minutes.
Allow to stand
2 minutes
before
removing
from
cookie sheets; cool completely. Makes about 2 1/2 dozen 3 inch cookies.
Beat egg whites
(room\ttemperature)
until very stiff. Beat in sugar (1 tablespoon
at a time).
Fold in chopped nuts and Nestle morsels.
Drop
on
greased\tcookie sheet.
Preheat oven to 350\u00b0.
Put cookies\tin
oven,
turn off heat and leave overnight. May substitute white
raisins or coconut for nuts. Also, may tint with 2
drops
red or green food coloring.\tMay double recipe.
Preheat oven to 375\u00b0.
In small bowl, combine flour, baking soda and salt; set aside.
In large bowl, combine butter, sugar, brown sugar and vanilla extract.
Beat until creamy.
Beat in eggs. Gradually add flour mixture.
Stir in Nestle Toll House semi-sweet chocolate morsels and nuts.
lour mixture, then stir in Nestle morsels and pecans.
Drop
In small bowl, combine flour, cocoa, baking soda and salt. In large bowl, cream butter, brown sugar, granulated sugar and vanilla.
Add eggs, one at a time, beating well after each addition.
Gradually beat in dry ingredients.
Stir in Nestle milk chocolate morsels, oats and walnuts.
Melt 1/2 cup morsels over hot boiling water.
Stir until smooth and cool to room temperature.
In
a cup, dissolve instant coffee in boiling water.
In small bowl, combine flour, baking soda and salt.
In a large bowl, combine butter, sugar, brown sugar and coffee.
Heat until creamy.
Add egg and melted chocolate.
Gradually add flour mixture.
Stir in remaining 1 1/2 cups chocolate morsels and nuts.
Drop by tablespoon onto ungreased cookie sheets. Bake at 350\u00b0 for 10 to 12 minutes. Yields 24 (3-inch) cookies.
o 8 minutes for chewy cookies, 9 to 10 minutes for
Line 9 inch square baking pan with foil.
Combine sugar, butter and evaporated milk in medium saucepan.
Bring to a full rolling boil, stirring constantly.
Boil stirring constantly for 3 minute.
Remove from heat.
Stir in morsels, marshmallow creme, crushed cookies and vanilla extract.
Pour into prepared pan.
Sprinkle crumbled cookies on top.
Gently swirl cookies into fudge using a knife without touching bottom of pan.
Refrigerate for 1 hour or until firm.
Lift from pan; remove foil.
Cut into pieces.