- cornstarch
- Packed Dark Brown Sugar
- Vanilla Extract
- whole Eggs
- All-purpose Flour
- Salt
- Baking Soda
- Old Fashioned Oats
- 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
- *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
- cream cheese
- stevia extract
- blueberries
- coconut flour
- almond flour
- baking soda
- baking powder
- shredded coconut
- salt
- sugar
- Zest of 1 key lime
- whole milk
- key lime juice
- powder sugar for rolling cookies
- shredded coconut
- Zest of 1 key lime
- whole milk
- key lime juice
- powder sugar for rolling cookies
Salty caramel sauce can be used in many ways!
- 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.
- table salt
- large egg
- vanilla extract
Flatten cookies before baking. #30 scoop. Triple recipe for 4 (+) dozen.
- 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