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JAR INGREDIENTS
1 cup all-purpose flour
1 cup quick-cooking oatmeal
3/4 cup crushed cornflakes
3/4 cup semisweet chocolate chips
3/4 cup brown sugar
1/2 cup sugar
2 tablespoons sweetened flaked coconut
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
ADDITIONAL INGREDIENTS
1/2 cup butter, softened
1 egg
1/4 teaspoon vanilla extract
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1. Preheat the oven to 350°F.
2. Place all of the jar ingredients in a medium-sized bowl, and stir until well combined. Set aside.
3. Place the butter, egg, and vanilla extract in a large bowl, and cream with an electric mixer set on low speed or with a fork.
4. Add the dry ingredients to the butter mixture, and mix with a spoon until well combined.
5. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
6. Bake for 10 to 12 minutes, or until light brown in color. Allow to cool for 5 minutes on the baking sheet. Then transfer to wire racks and cool completely.
7. Serve immediately, or store in an airtight container for up to 2 weeks.
1 cup all-purpose flour
1 cup quick-cooking oatmeal
3/4 cup crushed cornflakes
3/4 cup semisweet chocolate chips
3/4 cup brown sugar
1/2 cup sugar
2 tablespoons sweetened flaked coconut
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
ADDITIONAL INGREDIENTS
1/2 cup butter, softened
1 egg
1/4 teaspoon vanilla extract
GIFT TAG for ..........Click the Edit tab and select thi...
1. Preheat the oven to 350°F.
2. Place all of the jar ingredients in a medium-sized bowl, and stir until well combined. Set aside.
3. Place the butter, egg, and vanilla extract in a large bowl, and cream with an electric mixer set on low speed or with a fork.
4. Add the dry ingredients to the butter mixture, and mix with a spoon until well combined.
5. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
6. Bake for 10 to 12 minutes, or until light brown in color. Allow to cool for 5 minutes on the baking sheet. Then transfer to wire racks and cool completely.
7. Serve immediately, or store in an airtight container for up to 2 weeks.
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