These rich cookies are best eaten warm, while the crust is crispy and the centers are gooey. They can be reheated in the microwave to soften the centers.
- semisweet chocolate chips
you can leave out the brewer’s yeast and they are still good!
- salt
- baking soda
- flour
- vanilla
- eggs
- flax seed meal
- water
- firmly packed brown sugar
- sugar
- butter
- oats
- chocolate chips
- brewer's yeast
Makes about 9 dozen plump, spongy cookies.
- flour
- ground ginger
- cinnamon
- nutmeg
- salt
- sugar
- egg
- vinegar
- baking soda
- boiling water
Let’s talk about the sugar for a minute, shall we? This is a sweet cookie. A good, sweet cookie. Yet, if you think of an actual Oreos, the wafers are fairly un-sweet and actually on the slightly salty side, which contrasts with the super-sweetness of the filling bringing harmony, happiness, yada yada. If you want your cookie closer to that original, you can take out a full half-cup of the sugar. I usually do. If you want to make the cookie by itself (as I did a while back for ice cream sandwiches), go ahead and use the full amount.
- all-purpose flour
- unsweetened Dutch process cocoa
- baking soda
- baking powder
- sugar*
- vegetable shortening
- sifted confectioners’ sugar
- vanilla extract
- milk
- butter -- softened
- sugar
- egg
- vanilla extract
- all-purpose flour
- unsweetened natural cocoa powder
- baking powder
- salt
- peanut-butter chips
- additional sugar
uses shortening -chilled
- shortening
- eggs
- soda
- 1/2tsp salt
- icing sugar
- ground cinnamon
- cream of tartar
- all-purpose flour
- vanilla extract
- egg yolk
- packed light brown sugar
- chopped walnuts
- sweetened condensed milk
- chopped nuts
- vanilla wafer or graham cracker crumbs
- milk chocolate chips
- white chocolate chips
- coconut