lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Strawberry Shortcake Mug Cakes
Ingredients:
- 1/2 fresh strawberries
- 2 granulated sugar
- 5 Egg Beaters egg substitute
- 1/4
- 1/2
Instructions:
1. Combine strawberries and sugar in small bowl; set aside. Spray insides of 2 microwave-safe mugs with cooking spray.
2. Whisk together Reddi-wip, Egg Beaters and cake mix in medium bowl. Place half of the batter in each mug.
3. Microwave each mug individually on HIGH 1 minute 15 seconds to 1 minute 30 seconds. Invert each cake onto a plate. Spoon half of the strawberries over each cake. Top with additional Reddi-wip and serve immediately.
4. Cook's Tips: One fresh egg may be used in place of 1/4 cup Egg Beaters. Baking mix may be used in place of cake mix.
Title: "cheeseburger" Cookies and "fries"
Ingredients:
- 48 sesame seeds
- 1 honey
- 24
- 3
- 1
Instructions:
1. Place coconut into a ziploc sandwich bag and drop in several drops of green food coloring. Roll around in your hands until all the coconut is tinted. Set aside. In a separate bowl, tint some frosting red like ketchup and in another bowl, tint frosting yellow like mustard. Set frosting aside.
2. Decide how many cookies you need, unwrap that many peppermint patties and set out twice as many wafter cookies. Set half the wafer cookies, flat side up, onto a cookie sheet. Put a small dab of vanilla frosting onto cookie and gently press down a peppermint patty. Spread some "ketchup" and some "mustard" on top of the patty, sprinkle some "lettuce" on it and then place another cookie on top. Brush a little honey on the top "bun" and sprinkle some sesame seeds onto them. Set aside.
3. Take triangularly cut sheets of paper and fold them to resemble a french fry 'bag'. If you want (and our kids LOVED this), use markers first to draw some golden arches and write "Mc ___(your childs name) on them. Then, tape them together and fill with some potato sticks.
4. Place a cheeseburger and bag of fries on a small paper plate and serve !
Title: Pie Crust
Ingredients:
- 1 1/2 flour
- 1 1/2 sugar
- 1 salt
- 1/2 milk
- 2
Instructions:
1. Mix milk into oil.
2. Mix oil/milk mixture into dry ingredients until all is mixed together.
3. Pat it out into a pie tin.
4. Bake at 425 degrees for 10 minutes and cool. .
5. If latticework is desired, this mixture can be cut to make it. .
Title: The Ultimate Fudgy Chocolate Cake of Love!
Ingredients:
- 18 1/4 instant chocolate pudding mix
- 1 coffee
- 1/2 eggs
- 1/2 sour cream
- 1/2 chocolate chips
- 4
- 1
- 12
Instructions:
1. Mix all your ingredients together in a large bowl except for your chocolate chips.
2. Stir in chocolate chips gently.
3. Pour into a bundt pan, cook in a preheated oven at 325 for one hour.
4. Cake will still be very moist when finished.
5. Let cool, cut and serve.
Title: Grandma Norn's Unbelievable Blackberry Cake
Ingredients:
- 1 eggs
- 4 raspberry Jell-O gelatin
- 1 frozen blackberries
- 2 butter
- 1 margarine
- 1/2 cream cheese
- 1 confectioners' sugar
- 1
Instructions:
1. In large bowl mix cake mix, eggs, oil and Jello on high speed with electric mixer about 2 minutes.
2. Add berries; mix until blended well.
3. Pour into greased and floured 9x13-inch pan.
4. Bake at 350 until fork inserted in center comes out clean, about 40-45 minutes.
5. Allow cake to cool completely.
6. In bowl make icing by beating cream cheese and butter until smooth. Gradually add confectioners' sugar.
7. Frost cake, chill and serve.
Title: Scarecrow Cupcakes
Ingredients:
- 16
- 12
- 3
- 24
- 1
- 24
- 1
Instructions:
1. Tint frosting pale tan with the food color.
2. Frost top of cupcakes.
3. For each cupcake: Place a piece of orange candy in place for nose 2 mini M&M-s for eyes.
4. Pipe a squiggly line of brown frosting for mouth For hair and hay, press potato sticks into frosting on top and bottom edge of cupcake.
5. Cut scarves from Fruit by the Foot; place on potato sticks under mouth.
6. For the hat, press 1 caramel into a thimble shape; flatten another into a 2-inch circle.
7. Press thimble onto circle; then press on leaf-shape sprin-kles.
8. Press hat onto frosting.
Title: Butterball Cookies
Ingredients:
- 1/2 unsalted butter
- 1/4 sugar
- 1 egg
- 1/2 pure vanilla extract
- 1 all-purpose flour
- 1/8 salt
- 1 sweetened flaked coconut
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Line a baking sheet with parchment paper. Set aside.
3. With a hand mixer, cream the butter and sugar until light and fluffy.
4. Add the egg yolk and vanilla extract and beat until combined.
5. In a separate bowl, whisk together the flour and salt.
6. Add the flour mixture to the batter and beat just until combined.
7. If the batter is too soft to roll into balls, refrigerate for about 30 minutes.
8. In a small bowl, whisk the egg white until frothy.
9. Place the coconut on a plate.
10. Roll the dough into 1 inch balls.
11. Taking one ball of dough at a time, dip first into the egg white and then lightly roll into the coconut.
12. Place on the prepared baking sheet spacing about 1 inch apart.
13. Using your thumb, make an indentation into the center of each cookie and fill with about 1/4 teaspoon of jam.
14. Bake for about 13-15 minutes, or until cookies are set and the coconut has nicely browned. Remove from oven and place on wire rack to cool.
Title: Charming Chocolate Souffle Torte
Ingredients:
- 8 bittersweet chocolate
- 4 unsalted butter
- 1 unsalted butter
- 5 eggs
- 1 sugar
- powdered sugar
Instructions:
1. Melt butter and chocolate and then let cool.
2. Preheat oven to 350°F and flour a springform pan with chocolate cocoa for added flavor or Pam spray could also be substituted for the flour.
3. Beat egg yolks with 1/2 cup of sugar until light and fluffy.
4. Add the chocolate mixture.
5. Whisk egg whites until foamy and add other 1/2 cup of sugar and beat to soft peaks and then fold into the chocolate mixture.
6. Pour mix into springform pan and place in water bath. Bake at 350°F for 45 minutes to 50 minutes or until firm to the touch. Cool on rack.
7. After cake deflates, invert on plate and sprinkle with powdered sugar.
8. Serve and enjoy.
Title: Strawberries With Tequila & Black Pepper
Ingredients:
- 6 strawberries
- 1/2 ground black pepper
- 1/4 mint sprig
- 2
Instructions:
1. Combine first 5 ingredients in a bowl; toss well.
2. Cover and chill 3 hours, stirring occasionally.
3. Spoon into compote dishes or marguarita glasses.
4. Garnish with mint sprigs.
Title: Caramel Apple Upside Down Cake
Ingredients:
- 1/4 butter
- 2/3 margarine
- 1/2 brown sugar
- 2 ground cinnamon
- 1 1/3 apples
- 1 all-purpose flour
- 1/2 baking powder
- 1/4 ground cinnamon
- 1 salt
- 1/2 granulated sugar
- 2 butter
- 1/2 eggs
- 1/4 vanilla
- 1 milk
- 2 granulated sugar
Instructions:
1. Heat oven to 325°F Spray bottom and sides of 8- or 9-inch square pan with cooking spray.
2. In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.
3. In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.
4. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile, in medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating until soft peaks form.
5. Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.
Title: Apples With Salted Caramel Sauce
Ingredients:
- 1/4 half-and-half
- 2 light butter
- 1/4 sea salt
- 1 sugar
- 3 water
- 4 apples
Instructions:
1. Mix half and half, butter, and salt in a small saucepan. Cook over medium heat until the butter is melted and mixture is hot, about 2 minutes. Set aside.
2. Combine sugar and water in a large heavy saucepan. Cook over medium heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Increase heat to high and bring to a boil, washing down the sides of the pan with a pastry brush dipped in cool water to dissolve any sugar crystals. Boil, without stirring, until caramel turns dark amber, about 10 minutes(keep a good eye on it).
3. Immediately remove the pan from heat; let caramel cool 1 minute.
4. Wearing long oven mitts to protect your arms and being careful to avoid any splatters, slowly whisk in half and half mixture, whisking until smooth.
5. Move caramel to a small bowl. Let stand, stirring occasionally, until thickened, about 15 minutes.
6. Serve warm with apple wedges. Enjoy!
Title: Roberta's Mocha Mousse
Ingredients:
- 1 chocolate chips
- 2 instant coffee
- 1/2 sugar
- 1/2 vanilla
- 3 eggs
Instructions:
1. In medium saucepan combine chocolate, coffee, 1/4 cup sugar and 2 T water. Stir low heat until dissolved.
2. Remove from heat. Stir til smooth. cool.
3. Add vanilla, egg yolks, one at a time, beating after each til yellow disappears.
4. Beat egg whites with remaining sugaruntil stiff peaks form.
5. Gently fold chocolate mixture into egg white mixture til well combined.
6. Spoon into sherbert dishes.
7. Chill one hour, at least.
8. Top with whipped cream.
Title: Cranberry, Chocolate and Honeycomb Biscuits
Ingredients:
- 125 unsalted butter
- 150 brown sugar
- 1 egg
- 1/2 vanilla extract
- 200 plain flour
- 1 baking powder
- 100 white chocolate
- 60 dried cranberries
- 60 chocolate
- 2 water
Instructions:
1. Cream the butter and sugar together until pale and creamy. Add the egg and vanilla extract beating until really well combined. Using a metal spoon stir in the sifted flour with the baking powder, chocolate, cranberries and honeycomb bar and water. Mix really well together.
2. Form the mixture into a thick roll. Wrap in cling wrap and screw the ends tightly to make a sausage shape. Label and freeze if freezing to use later, if using from freezer leave roll at room temperature to soften a little before using.
3. To Bake: Preheat the oven to 185c (fan165c). Line baking trays with baking paper.
4. Pinch off pieces of the dough and roll into small balss to size of a large marble. Arrange the balls on the lined baking tray (allowing space for the biscuits to spread) and flatten balls slighlty.
5. Bake for 15 minutes or until golden in colour. Leave on baking tray for 5 minutes then remove to a wire rack to cool and crisp.
6. Store in air tight container when cooled.
Title: The Champion of Chocolate Chip Cookie Recipes
Ingredients:
- 1 butter
- 1/2 white sugar
- 1 brown sugar
- 1/3 lentils
- 2 eggs
- 2 pure vanilla extract
- 1 salt
- 1 baking powder
- 1 bittersweet chocolate chips
- 1 flour
- 1/2
- 2 1/4
Instructions:
1. Preheat your oven to 350°.
2. In a large bowl cream room temperature butter with sugars. Cream for 5 minutes until the sugar dissolves.
3. Add lentils, eggs, and vanilla. Continue to cream until the mixture is well combined.
4. Mix in salt and baking powder.
5. Stir in chocolate chips.
6. Stir flour until just combined. It is important not to over stir, so the cookies do not become tough.
7. Drop 2 tablespoon sized balls onto greased cookie sheet.
8. Bake 12 - 15 minutes until light brown. Leave cookies on a sheet pan for a few minutes after removing them from the oven.
Title: Lilly Belle's Strawberry Pudding
Ingredients:
- 1 sugar
- 1/2 all-purpose flour
- 2 milk
- 2 eggs
- 1 frozen strawberries
- 1 butter
- 1 vanilla
Instructions:
1. Mix sugar and flour togather.
2. Add enough milk to sugar/flour to make paste.
3. Stir in egg yolks to paste.
4. Stir in remaining milk.
5. Cook over double boiler until thick.
6. Add strawberries.
7. Cook about 5 minutes.
8. Remove from heat.
9. Add butter and vanilla.
10. Stir.
11. Line bottom of a 10 cup or 2.5 L bowl with vanilla wafers. (recipe calls for Jackson wafers but I use Nilla brand)
12. Pour half of strawberry mixture over wafers.
13. Repeat layers.
14. May make meringue with egg whites or top with whipped cream.
Title: Steamed Jam Pudding
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1/3 sugar
- 1/3 butter
- 1 egg
- 1/2 2% low-fat milk
- 1/2 vanilla extract
- 1/4 water
- 1/4
Instructions:
1. Set a large pot on the stove and grease a 1 quart (4 cup) baking dish or bowl, making sure it will fit in your pot when the lid is on. Spoon jam into the bottom of the dish.
2. In a medium bowl, whisk together flour, baking powder, salt and sugar. Stir in softened butter so it is evenly distributed. Stir in egg, milk and extracts to make a smooth batter. Pour batter into baking dish and cover it tightly with aluminum foil.
3. Place dish into pot and fill with water until it reaches half way up the side of the dish. Place lid on the pot - you may need to check the water level occasionally if the lid does not fit tightly. Bring water to a boil, then turn it down to a simmer and cook for approx 1 h 45 minute Poke the top of the cake by pressing lightly on the foil to check for doneness; the cake will spring back when it is ready.
4. Carefully remove dish from pan and turn the pudding out onto a serving dish.
5. Eat warm, with tea.
Title: Raspberry and Goat Cheese Phyllo Bundles
Ingredients:
- 130 raspberries
- 56 phyllo pastry
- 9 canola oil
- 9 honey
- 18
Instructions:
1. Place frozen berries in a dish and let sit for about 5 minutes.
2. Puree berries in blender.
3. Add goat cheese to berry puree and blend until a consistency of frozen yogurt.
4. If using a large blender, remove mixture to a small bowl for easier handling.
5. Place berry mixture in freezer.
6. Unroll thawed phyllo roll and cut full sheets in half crosswise. Place desired amount of half sheets onto counter top or a cookie pan and cover with a sheet of parchment paper larger enough to cover entire phyllo sheets, then place a dampened cloth on top of the parchment paper. The parchment will keep the cloth from sticking to the phyllo.
7. Cover a cookie pan with a sheet of parchment paper ( wax paper is fine here too).
8. Place 1 phyllo sheet (half sheet) onto the parchment. Brush with butter or spray with butter-flavored canola oil. About 1/2 a second to 1 second of spray over the entire phyllo sheet should be enough. Brush the spray afterwards.
9. Place another phyllo sheet on top of the previous and coat it the same. repeat for approximately 4 more sheets.
10. Once you have 6 (or more if desired) sheets, Cut into 6 smaller squares (or 4 larger if you want larger bundles).
11. Remove berry mixture from the freezer. Place a heaping teaspoon onto each square of phyllo.
12. Fold opposite corners to each other to create a kind of closed bag.
13. Place folded bundles onto a tray or flat plate and place into freezer.
14. Repeat 8 through 13 until all sheets and mixture is used. ( you can freeze mixture for future use if you end up with extra). Be sure to put the berry mixture back into the freezer between bundles.
15. Store bundles in freezer until ready to bake.
16. Preheat oven to 375 Fahrenheit.
17. Remove frozen bundles from freezer and place onto parchment paper on a cookie sheet. Place tray in oven and bake for 15 minutes (or until golden brown).
18. Place bundles onto serving plates. Drizzle honey over each bundle and serve.
Title: Blueberry Cobbler
Ingredients:
- 2 frozen blueberries
- 1/3 granulated sugar
- 4 granulated sugar
- 2 all-purpose flour
- 1 1/2 all-purpose flour
- 2 1/2 baking powder
- 1/2 salt
- 3/4 unsalted butter
- 2/3 pure vanilla extract
- 1/2
Instructions:
1. Preheat the oven to 375°F.
2. Prepare an 8x8x2-inch baking dish by coating with butter.
3. Mix the blueberries with 1/3 cup of the sugar and 2 tablespoons of the flour. Spoon into the baking dish.
4. In a large bowl, whisk together the remaining 1 ½ cups of flour with 3 tablespoons of sugar, baking powder and salt.
5. Cut the butter into the flour mixture with a pastry blender or 2 knives until it resembles coarse meal. Add the milk and vanilla and stir with a fork to form a wet, sticky dough. Drop teaspoon-sized dollops of the dough over the top of the blueberries to cover them. Sprinkle the remaining 1 tablespoon of sugar on top of the cobbler and place the baking dish on the middle rack of the oven. Tip: line the rack below with aluminum foil to catch any drips during the baking cycle. Bake for 45 minutes, or until the top is golden-brown and the fruit filling is bubbling up through the crust.
6. Remove from oven and allow cooling for 20 minutes. Serve warm or at room temperature.
Title: Spiced Oranges
Ingredients:
- 2 oranges, zest of
- 2 sugar
- 1/2 ras el hanout spice mix
- 2 rose water
- 1 oranges
- 8
Instructions:
1. Peel oranges, removing all pith. Slice thickly and arrange in shallow dish.
2. Place orange juice, sugar, zest and Ras el Hanout in saucepan and bring to boil stirring to dissolve sugar.
3. Boil for about 5-10 minutes to reduce and thicken syrup.
4. Remove from heat, add rose water then cool.
5. Pour syrup over orange slices.
6. Serve cold.
Title: Orange Soak Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/3 powdered sugar
- 3 butter
- 2 margarine
- 1/3 water
- 2
- 1
Instructions:
1. NOTE: If you don't have an orange-flavored cake mix on hand, a yellow cake mix is an acceptable substitute.
2. Just add 1 tbs of orange extract and 1 tbs grated orange peel to the batter before mixing Preheat oven to 350 degrees F.
3. Grease and flour a 13x9-inch pan.
4. Prepare and bake cake mix according to package directions.
5. While cake is baking, combine powdered sugar, orange juice, melted butter, and water in a medium bowl.
6. When cake is done, remove from oven and immediately poke holes in top with a fork or toothpick.
7. Pour glaze slowly over top of hot cake, allowing it to soak in.
8. Cool completely on a wire rack.
Title: Yet Another Linzer Cookies
Ingredients:
- 1 1/4 sweet butter
- 1 confectioners' sugar
- 2 1/2 flour
- 1/2 pecans
- 1/4 salt
- 1/4 clove
- 1/4 cinnamon
- 1/4 white pepper
- 1/4 cardamom
- 1 fresh lemon rind
- 1/4
Instructions:
1. Beat softened butter until fluffy.
2. While beating, add confectioners' sugar, beating until light and fluffy.
3. Mix together flour, nuts, spices and lemon rind.
4. Gradually add to butter mixture, beeating until just blended.
5. Wrap and chill dough for at least one hour.
6. Divide chilled dough in half.
7. Roll each half of dough to a 1/8 inch thickness.
8. From one half of dough, cut three inch stars (or hearts).
9. From second half, cut three inch stars, and then cut out centers of each star with a one and a half inch star cookie cutter.
10. Preheat oven to 325°F.
11. Line cookie sheets with parchment paper.
12. Bake cookies for 15 minutes. Smnall stars may take only 12 minutes.
13. Turn cookie sheets mid-way thru baking.
14. Cool on wire racks.
15. While still warm, sprinkle hollow stars with confectioners' sugar.
16. Spread solid stars with jam and top with hollow stars.
17. Save cut-outs (tiny stars) for cook's treat or to decorate serving plate.
Title: Goat Cheese Souffles
Ingredients:
- 3 unsalted butter
- 3 flour
- 1/2 ground nutmeg
- 4 coarse salt
- 1/4 fresh ground pepper
- 1 eggs
- 1/4
- 4
Instructions:
1. Preheat oven to 375°F Butter four 1-cup soufflé dishes. Dust with flour and tap out excess.
2. Melt butter in a saucepan over medium heat. Sprinkle flour over top, and cook, whisking, for 1 1/2 minutes. Add milk, cheese, nutmeg, salt and pepper. Cook, whisking, until thickened, about 3 minutes. Remove from heat. Whisk in yolks.
3. Beat egg whites until stiff peaks form. Gently fold cheese mixture into whites. Divide among soufflé dishes, filling to 1-inch from the top. Place on a baking sheet, and bake until puffed and golden, 12-15 minutes. Serve immediately.
Title: Peach Melba Crisp
Ingredients:
- 3 lemon juice
- 2 raspberries
- 1 sugar
- 1 cornstarch
- 1 flour
- 3 sugar
- 1/2 brown sugar
- 1/4 butter
- 1/4 vanilla ice cream
- 3
Instructions:
1. Toss the peaches with the lemon juice.
2. Combine the peaches with the raspberries, sugar and cornstarch in a large bowl.
3. Toss gently and spoon into an 8-inch square baking dish coated with spray.
4. Drizzle the jam evenly over the top.
5. Combine the flour and sugars in a bowl and cut in the butter until it resembles coarse meal; sprinkle over the top of the jam& fruit.
6. Bake at 375°F 45 minutes.
7. Serve warm or cold.
8. Top each serving with a scoop of ice cream.
Title: Bill's Peanut Chocolate Cookies Recipe
Ingredients:
- 1/2 - 3/4 butter
- 1/2 margarine
- 1 brown sugar
- 1 egg
- 1/2 vanilla extract
- 1/2 rolled oats
- 2 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/4
Instructions:
1. Cream butter and sugar together.
2. Beat in egg.
3. Add vanilla and peanut butter.
4. Mix in remaining ingredients.
5. Shape into small balls or drop by spponfuls onto a cookie sheet allowing room for expansion.
6. Bake in 375 degree oven for 12 to 15 minutes.
7. For a later baking time, roll the dough into a loaf and refrigerate and slice into 1/2 inch pieces and bake as above (good for those times that you do not have time to whip up a batch right away).
Title: Adelaide's Hermits
Ingredients:
- 1/2 butter
- 1 sugar
- 1/2 molasses
- 1 egg
- 1 vanilla
- 3 flour
- 1 clove
- 1 cinnamon
- 1/2 salt
- 1 baking soda
- 1/2 water
- 1 raisins
Instructions:
1. Preheat oven to 375 degrees F.
2. Dissolve baking soda in water and have ready.
3. Cream butter and sugar until light.
4. Add molasses, beaten egg and vanilla.
5. Sift flour, spices and salt together.
6. Add dry ingredients a little at a time alternating with the water mixture. I start with the liquid and end with the liquid.
7. Fold in raisins.
8. Bake in narrow strips, two inches wide, on ungreased cookie sheet for twelve to fifteen minutes at 375 degrees F.
9. Lately I have been using the new space age cookie liners.
10. Cook until stays softly firm when touched with finger tip. Cool on rack. Cut diagonally with pizza cutter.
Title: Frosting Thumbprint Cookies
Ingredients:
- 1 butter
- 4 graham cracker crumbs
- 2 1/2 chocolate chips
- 1
Instructions:
1. Mix frosting with butter until thoroughly mixed.
2. Stir in graham cracker crumbs.
3. Roll into 1 inch balls.
4. Then roll balls into the crums of your choice.
5. Place on pan and make indent in center with thumb.
6. Fill the indentation with a kiss or chips.
7. Refrigerate for at least 1 hr.
8. I keep mine in the fridge.
Title: Greeny's Chocolate Chunk Oatmeal Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1/2 white sugar
- 2 eggs
- 2 vanilla extract
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 1 baking powder
- 1 cinnamon
- 1 nutmeg
- 1/2 clove
- 1 salt
- 3 quick-cooking oats
- 1
Instructions:
1. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.
2. Beat in eggs one at a time, and then stir in vanilla.
3. In a separate bowl, combine the flour, baking soda, baking powder, spices, and salt; stir into the creamed mixture until just blended. Mix in the quick oats and chocolate chunks.
4. Preheat the oven to 350 degrees F.
5. Drop by heaping spoonfuls onto parchment-lined (or lightly greased) baking sheets.
6. Bake for 8-10 minutes in the preheated oven. Transfer to a wire rack to cool completely.