Preheat oven to 350 degrees F.
Stir together oats, muffin mix, flour, soda and salt; Set aside.
In a separate bowl, beat together butter and brown sugar. Beat in egg and vanilla. Stir in muffin mix mixture.
Drop by rounded teaspoonfuls onto non-stick or lined cookie sheets and bake for 10-12 minutes or until cookies are golden. Let cool slightly and remove from cookie sheet.
Makes about 16 cookies.
pinwheel design.
Bake cookies for 7 to 9 minutes
ith water, and brush over cookies.
Sprinkle with sugar.
Place ground nuts in a bowl.
Add butter or margarine, then sugar.
Make a paste with this mixture so that it is of spreading consistency.
Add flavoring; mix well.
If the mixture is still too thick, add a little water, a tablespoon at a time, until the desired consistency is reached (spreading almost like peanut butter).
Set aside.
Arrange 24 small candy paper cups on a tray.
Combine three-quarters of the melted chocolate, cookies and fruit and nut mix in a medium bowl. Spoon into candy cups.
Using a fork, drizzle with remaining chocolate. Refrigerate for 15-20 mins until chocolate is firm.
Variation: Add 1/2 cup chopped glace cherries.
Variation: Add 1/2 cup chopped marshmallow or Turkish delight to the mix.
Variation: Use milk or dark chocolate to drizzle instead of white.
coa powder. As with all cookies, it's the taste
ith parchment paper.
Combine cookies, raisins, nuts and powdered sugar
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
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.
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
eat well.
Add butter & nut flavoring and blend.
Stir
Mix ingredients together well.
Roll into a long roll.
Cut into small pieces and form into crescents.
Bake at 325\u00b0 for approximately 20 minutes.
Sprinkle with confectioners sugar after baking.
(Kind of like \"wedding cookies\".)
bout 15 minutes.
The cookies will spread slightly in baking
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
Pre-Heat oven to 350 Degrees.
In a large bowl, beat sugars, butter, shortening, egg replacer, applesauce & vanilla until smooth.
Stir in flour, baking soda & salt until mix completely
Stir in Vegan White Chocolate & Macadamia Nuts.
Drop dough by Tablespoonfuls about 2 inches apart on a cookie sheet.
Bake 10-12 minutes.
Remove Cookies from sheet and put on wire rack or big plate and let cool (They need time to cool down so they set).
ENJOY YOUR DELICIOUS VEGAN TREAT!
TOLD YOU SO!
lastic bag.
Add warm cookies, a few at a time
Mix in order given.
Chill.
Bake in 400 degree oven for about 9 minutes.
Note: I don't know how many cookies this recipe makes. If you know, please submit. I am guessing 2 dozen.
Note: Cooking time does not include chill time.
t 375 degrees Fahrenheit.
Nut Filling:
Grind nuts.
ire rack to finish cooling. Cookies can be stored in a