April 2nd, 2008 by alice
Tags: Chip, Chocolate, Cookies, Oatmeal, Wheat, Whole
INGREDIENTS
- 1cupall-purpose flour
- 1cupwhole wheat flour
- 1teaspoonbaking soda
- 1teaspoonsalt
- 1/2cup groundwhite beans
- 1/2cupshortening
- 1/2cupgranulated sugar
- 1/2cupbrown sugar
- 1teaspoonvanilla extract
- 3eggs
- 1cupoats
- 1cupsemi-sweet chocolate chips
DIRECTIONS
- Preheat oven to 375 degrees.
- Cream granulated sugar and bronw sugar with shortening.
- Mix in all-purpose flour, whole wheat flour, ground beans, baking soda, salt, vanilla, eggs, oats, and chocolate chips.
- Drop dough in tablespoon sized cookies onto an ungreased cookiesheet.
- Bake at 375 degrees for 9-11 minutes, until edges of cookie are light brown.The middle of the cookie may still appear underdone.Let cool on the pan for several minutes before removing to cool.
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March 13th, 2008 by alice
Tags: Banana, Chip, Chocolate, Cookies
INGREDIENTS
- 2cupsall-purpose flour
- 1/2cuprolled oats(not quick-cooking oats)
- 1teaspoonbaking soda
- 1/2teaspoonsalt
- 8tablespoons coolunsalted butter, cut into small pieces
- 1/4cupvegetable shortening
- 1cupsugar
- 1/2cup packedlight brown sugar
- 1medium very ripebanana, mashed(about 1/2 cup)
- 1tablespoonvanilla extract
- 3cupschocolate chips(bittersweet or semisweet)
DIRECTIONS
- Position rack in center of oven; preheat oven to 350°.
- In a bowl, whisk the flour, oats, baking soda, and salt until combined; set aside.
- Grease a baking sheet with butter; set aside.
- In a big bowl, beat the butter and shortening, using an electric mixer on medium speed, until softened and of a uniform color, about 1 minute.
- Beat in both sugars until fluffy but still a little grainy, about 1 minute.
- Beat in the mashed banana and vanilla; remove beaters.
- Stir in flour mixture using a wooden spoon or rubber spatula until a soft, wet dough forms.
- Stir in chocolate chips, just until evenly distributed.
- Drop high, rounded teaspoonfuls of the dough onto prepared sheet, spacing mounds about 1 ½inches apart.
- Bake for about 12 minutes, until bumpy and lightly browned.
- For best results, rotate the baking sheet back to front halfway through the baking process.
- Cool cookies for 2 minutes on baking sheet; transfer cookies to wire rack to cool completely.
- Cool the baking sheet for 5 minutes before making additional cookies.
- *Banana Cherry Chocolate Chip Cookies—decrease the chocolate chips to 1 ½ cups; stir in 1 ½ cups dried cherries with the chips; proceed as directed.
- *Banana Macadamia White Chocolate Chip Cookies—substitute 1 ½ cups chopped unsalted macadamia nuts and 1 ½ cups white chocolate chips for the chocolate chips; proceed as directed.
- *Banana Nut Chocolate Chip Cookies—decrease chocolate chips to 1 ½ cups; add 1 ½ cups chopped walnuts or pecans with the chips; proceed as directed.
- *Banana White Chocolate Chip Cookies—substitute 3 cups white chocolate chips for the chocolate chips; proceed as directed.
- *Tropical Chocolate Chip Cookies—substitute rum extract for the vanilla extract; decrease the chocolate chips to 1 ½ cups; add 1 cup chopped dried pineapple and ½ cup sweetened shredded coconut with the chips; proceed as directed.
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March 12th, 2008 by alice
Tags: Chewy, Chip, Chocolate, Cookies
INGREDIENTS
- 1/2cupbutter, softened
- 1cupsugar
- 1/2cupbrown sugar, packed
- 2eggs
- 1teaspoonvanilla
- 2cupsflour
- 1/3cupcocoa
- 1teaspoonbaking soda
- 1/2teaspoonsalt
- 1 1/2cupschocolate chips
DIRECTIONS
- Preheat oven to 350.Lightly grease two cookie sheets.
- Cream butter and sugars until well-blended and very light.
- Add eggs and vanilla; beat well.
- In a separate bowl, stir dry ingredients, then add (gradually) to butter mixture.Mix well.
- Add chocolate chips.
- Drop by rounded teaspoons to greased cookie sheet, about 2 inches apart.
- Bake 7-9 minutes for softer, chewy cookie; 9-11 minutes for a crunchier version.
- VARIATION: Try other flavors of chips like caramel, butterscotch, raspberry, white chocolate, mini-chips.
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February 26th, 2008 by alice
Tags: Caramel, Chip, Chocolate, Cookies
INGREDIENTS
- 3/4cupunsalted butter
- 1cupgranulated sugar
- 1/2cuplight brown sugar
- 1egg
- 1egg yolk
- 1teaspoonmarshmallow extract (optional)
- 1 1/2teaspoonsvanilla extract
- 2tablespoonsheavy cream
- 2 1/4cupsall-purpose flour
- 1teaspoonbaking soda
- 1/2teaspoonsalt
- 1cupsemisweet mini chocolate chips
- 1 1/2cupscaramel filled Hersheys chocolate kisses
- 3/4cup uncookedoats
- 1cup choppedpecans
DIRECTIONS
- Preheat oven to 350 degrees F.
- Melt butter, sugar, and brown sugar together in a microwave for 45 to 50 seconds on medium to low power, careful not to burn the butter.
- Let the butter-sugar mixture cool just a bit and blend in the egg and egg yolk. Add the vanilla and marshmallow extract, and the heavy cream. Stir and set aside.
- Sift dry ingredients together and fold into wet mixture carefully.
- Add chocolate chips, candies, oats and pecans.
- Using a 2 tablespoon cookie scoop or an ice cream scoop, drop dough onto parchment-lined cookie sheet. Flatten slightly with a spatula.
- Bake for 12 to 15 minutes.
- Cool on pan for 5-7 minutes and thentransfer to a wire rack to cool the rest of the way.
- Enjoy!
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February 26th, 2008 by alice
Tags: Cake, Chip, Chocolate, Egyptian, Milk, Pumpkin
INGREDIENTS
- 3cupsall-purpose flour
- 2 1/2cupsgranulated sugar
- 3/4cupbrown sugar
- 1tablespoonpumpkin pie spiceor apple pie spice
- 1 1/2teaspoonsbaking powder
- 1 1/2teaspoonsbaking soda
- 1/2teaspoonsalt
- 6ouncesmilk chocolate chips(semi-sweet is ok,too)
- 1 (15 ounce)canpumpkin
- 3/4cup meltedbutteror margarine
- 6eggs, slightly beaten or equivalentegg substitute
DIRECTIONS
- Preheat oven to 350°F.
- Generously spray the tube pan with a nonstick spray.
- set aside 1/2c flour in a small bowl.
- in a large bowl,combine the pumpkin,melted butter and eggs.
- Add the pumpkin mixture to flour mixture and stir until combined. Add the chocolate chip mixture. Stir until combined, then pour the batter into the tube pan.
- Bake for 60 minutes or until a wooden toothepick comes out clean, when tested near the center of the cake.
- Cool pan on a wire rack for 15 minutes. Gently remove the cake from the pan and cool for 30 minutes. garnish with powdered sugar or drizzle with icing.
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