- 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
Makes about 36 cookies
Approx 5g per cookie
- sugar replacement
- cocoa powder
- chocolate chips
These stay soft , not like ginger snaps, more like snicker doodles
- flour
- ginger
- cinnamon
- salt
- baking soda
- sugar
- molasses
- eggs
- packed brown sugar
- egg yolk
- vanilla extract
- all-purpose flour
- salt
- chopped walnuts
- all-purpose flour
- salt
- egg
- packed dark brown sugar
- vanilla extract
- chopped pecans
- confectioners' sugar
- creamy peanut butter
- sour cream
- baking powder
- salt
- flour
- egg yolks
- vanilla
- Fruit filling