ready in about 40 minutes
You might need to buy:
  • cornstarch
You might need to buy:
  • Packed Dark Brown Sugar
  • Vanilla Extract
  • whole Eggs
  • All-purpose Flour
  • Salt
  • Baking Soda
  • Old Fashioned Oats
You might need to buy:
  • Sugar
  • All-purpose Flour
  • Icing:
  • Powdered Sugar
  • Whole Milk
  • Juice Of 1/2 Lime
  • Juice Of 1/2 Lemon
  • Salt

Makes 36

About 14 carb each

ready in about 25 minutes; serves 36
You might need to buy:
  • *1-1/2 cup flour
  • *1/4 tsp baking soda
  • *1/8 tsp baking powder
  • *1/2 tsp salt
  • sea salt
  • unsweetened cocoa powder
  • *1/4 cup brown sugar
  • *1/4 cup sugar
  • *1 egg
  • *1/2 tsp vanilla
  • *3/4 cup chocolate chips

approximately 4g carb per 2 cookies

Makes about 30 cookies

ready in about 30 minutes; serves 15
You might need to buy:
  • cream cheese
  • stevia extract
  • blueberries
  • coconut flour
  • almond flour
ready in about 30 minutes
You might need to buy:
  • baking soda
  • baking powder
  • shredded coconut
  • salt
  • sugar
  • Zest of 1 key lime
  • whole milk
  • key lime juice
  • powder sugar for rolling cookies
ready in about 30 minutes
You might need to buy:
  • shredded coconut
  • Zest of 1 key lime
  • whole milk
  • key lime juice
  • powder sugar for rolling cookies
Belongs to mchelelau Carmelita Bars 

Salty caramel sauce can be used in many ways!

You might need to buy:
  • flour
  • quick-cooking oats
  • brown sugar
  • baking soda
  • salt
  • chocolate chips
  • chopped pecans
  • flour
  • SALTED CARAMEL SAUCE:
  • sugar
  • water
  • heavy cream
  • unsalted butter
  • SALTED CARAMEL MILKSHAKE:
  • vanilla bean ice cream
  • whole milk
  • salted caramel sauce

MAKES SIXTEEN 4-INCH COOKIES

We like these cookies made with pecans and dried sour cherries, but walnuts or skinned hazelnuts can be substituted for the pecans, and dried cranberries for the cherries. Quick oats used in place of the old-fashioned oats will yield a cookie with slightly less chewiness. If your baking sheets are smaller than the ones described in the recipe, bake the cookies in three batches instead of two. These cookies keep for 4 to 5 days stored in an airtight container or zipper-lock plastic bag, but they will lose their crisp exterior and become uniformly chewy after a day or so.

You might need to buy:
  • table salt
  • large egg
  • vanilla extract

Flatten cookies before baking. #30 scoop. Triple recipe for 4 (+) dozen.

ready in about 30 minutes; serves 18
You might need to buy:
  • large egg
  • 2T. instant espresso
  • 1t. vanilla
  • 1/2c. sugar
  • 1/4c. brown sugar
  • 1c. flour
  • 1t. baking soda
  • 1/4t. salt
  • 1/2c. semi-sweet chocolate chips
  • 1/2c. white chocolate chips
  • 1-1/2c. craisins