lumicero/recipes-ing2inst huggingface dataset:
Title: Peppermint Pinwheels
Ingredients:
- 3/4 butter
- 3/4 sugar
- 1 vanilla
- 1 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1/2
- 1/4
Instructions:
1. In a mixing bowl cream butter and sugar.
2. Beat in egg yolk and vanilla.
3. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well.
4. Divide dough in half; add peppermint extract and red food coloring to one portion of dough.
5. On a work surface roll out each portion of dough between wax paper into a 16x10 inch rectangle.
6. Remove wax paper.
7. Place red rectangle over plain rectangle; roll up tightly jelly roll style starting with the long side.
8. Wrap in plastic wrap.
9. Refrigerate overnight or until firm.
10. Unwrap dough and cut into 1/4 inch slices.
11. Place 2 inches apart on lightly greased baking sheets.
12. Bake at 350°F for 12-14 minutes or until set.
13. Cool for 2 minutes before removing from pan.
Title: Jessica's Famous Brownies
Ingredients:
- 1/2 margarine
- 4 granulated sugar
- 1 1/3 eggs
- 3 vanilla
- 1 1/2 all-purpose flour
- 3/4
- 10
Instructions:
1. Heat oven to 350°F Line a 8x8 -inch pan with foil and spray with a nonstick spray.
2. Melt margarine and chocolate in a medium saucepan over a low heat, stirrin often. Remove from heat and whisk in sugar and remaining ingredients, except the peppermint patties.
3. Pour half of the batter into the lined baking dish. Then sprinkle cut up peppermint patties over top of batter. Add remaining batter and bake for 25-30 minutes.
4. Cool and frost with your favorite frosting, then enjoy!
Title: High Altitude Sugar Cutout Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 1 1/2 vanilla extract
- 3 flour
- 1 1/4 baking powder
Instructions:
1. Beat together butter and sugar until light and fluffy. Stir in egg and vanilla.
2. Add flour and baking powder in intervals. (Dough will seem too dry but it will improve when chilled.).
3. Divide dough into four equal parts and refrigerate about an hour.
4. Roll out dough between 2 sheets of waxed paper, 1/4 inch thick for crisp cookies or 1/3 inch thick for soft cookies.
5. Cut out shapes with cookie cutters and and bake for 7-8 minutes @ 375°F.
Title: Sweet Potato Bourbon Whiskey Cake
Ingredients:
- 3 cake flour
- 3 baking powder
- 1 salt
- 1 cinnamon
- 1/2 nutmeg
- 1/4 ground cloves
- 1 1/2 sugar
- 1 brown sugar
- 1 eggs
- 5 water
- 1/3 Bourbon
- 2 pecans
- 1 sweet potato
- 3/4 cream of tartar
- 1/4 salt
- 1/2
Instructions:
1. Sift together; flour,baking powder,salt & seasonings, set aside.
2. Beat oil and sugars together until smooth, beat in egg yolks & boiling water gradually; beat for 2-3minutes.
3. Add dry ingredients to sugar mixture gradually, stirring well.
4. Stir in bourbon (take a sip if you like, as this adds to the character of the cake).
5. Stir in pecans.
6. Peel and grate sweet potatoes (should end up with 2 cups packed); stir into sugar mixture.
7. Beat egg whites until they form soft peaks; add the cream of tartar & salt.
8. Stir 1/4 of the whites into sweet potato mix, then fold in remainder.
9. Place in a greased 10 inch tube pan and bake about 1 hour in a preheated 350 degree oven.
10. Cool pan for at least 15 minutes before unmolding.
11. Serve solo, or dust with confectioners' sugar.
Title: Rozanek's Bakery St. Louis Gooey Butter Cake
Ingredients:
- 1 all-purpose flour
- 3 granulated sugar
- 1/3 butter
- 1 1/4 margarine
- 3/4 granulated sugar
- 1/4 butter
- 1 margarine
- 1 light corn syrup
- 2/3 egg
- all-purpose flour
- evaporated milk
Instructions:
1. In a mixing bowl, combine 1 cup flour and 3 tablespoons sugar.
2. Cut in 1/3 cup butter until mixture resembles fine crumbs and starts to cling. Pat into the bottom of a 9-inch square baking pan.
3. For filling, in the mixing bowl, beat the 1 1/4 cups sugar and 3/4 cup butter or margarine until combined.
4. Beat in the corn syrup and egg until just combined.
5. Add the 1 cup flour and evaporated milk alternately to the mixing bowl, beating until just combined (batter will appear slightly curdled). Pour into crust-lined baking pan.
6. Bake at 350 degrees F for about 35 minutes or until cake is nearly firm when you shake it. Let cool in pan on wire rack.
7. Remove to serving plate. Sprinkle with confectioners' sugar.
Title: Raspberry Delight
Ingredients:
- 1 graham cracker crumbs
- 1/4 butter
- 1 raspberry Jell-O gelatin
- 2 1/4 hot water
- 1 frozen raspberries
- 1/2 fresh raspberries
- 36 milk
- 1 marshmallows
Instructions:
1. Melt 1/4 cup butter in saucepan, add graham cracker crumbs, reserving 3/4 cup of crumbs for garnish.
2. Press mixture into rectangular pan.
3. Bake for 10 minutes at 350 F.
4. Cool.
5. Place contents of two jello boxes in bowl, add 2 1/2 cup hot water.
6. Dissolve and add one box of frozen raspberries, or 2 cups of fresh.
7. Let set until spreading consistancy (soft gel) then pour over graham crust.
8. Dissolve marshmallows in milk over low heat, remove and cool.
9. Whip 1 cup whipping cream and fold into cooled marshmallow mixture.
10. Blend well.
11. Pour over jello section and cover with remaining graham cracker crumbs.
12. Chill until ready to serve.
Title: Weight Watchers Angel Food Trifle
Ingredients:
- 1 skim milk ricotta cheese
- 2 unsweetened berries
- 1/2
- 2
- 1/4
- 2
Instructions:
1. Mix together the ricotta cheese and yogurt in a blender or food processor until smooth.
2. Arrange half the cake cubes in the bottom of a medium-size glass bowl.
3. Top with 1 cup of the berries.
4. Top with 1 1/2 cup of the cheese-yogurt mixture.
5. Top with layers of the remaining cake cubes, 3/4 cup berries, and the remaining cheese-yogurt mixture.
6. Decorate with the remaining 1/4 cup berries.
7. Top each serving with 1 T whipped topping.
8. This makes six servings at 5 points each per serving.
Title: Granny's Black Forest Dump Cake
Ingredients:
- 1 crushed pineapple
- 1 flaked coconut
- 1 vanilla instant pudding mix
- 1 cherry pie filling
- 1 butter
- 1/2
Instructions:
1. Spread pineapple in a 9 x 13 inch pan.
2. Sprinkle a layer of coconut on top of the pineapple, and then a layer of dry pudding mix.
3. Spread the cherry pie filling evenly over pudding mix.
4. Sprinkle dry cake mix over pie filling.
5. Cut butter into thin slices, and arrange on top of cake mix.
6. Bake at 350º F (175 degrees C ) for one hour.
7. Cool before serving.
Title: Brownie Fudge Pudding
Ingredients:
- 1 pecans
- 1/2 brown sugar
- 3/4 sugar
- 3/4 coffee
- 1/3
- 1 1/4
Instructions:
1. Prepare brownie mix using package directions for cake-type brownie.
2. Stir in pecans.
3. Pour into greased 9 x 13-inch baking pan.
4. Mix brown sugar, sugar and cocoa together in bowl.
5. Sprinkle over brownie mixtur3e.
6. Drizzle with coffee over top.
7. Bake using package directions.
8. Serve with ice cream.
Title: Tiramisu Cups
Ingredients:
- 4 phyllo dough
- 6 cream cheese
- 1/3 mascarpone cheese
- 2 confectioners' sugar
- 2 milk
- 2 rum
- 1 Amaretto
- 1/2 vanilla extract
- 3/4 frozen non-dairy topping
- 1/4 mixed berry
- chocolate curls
Instructions:
1. Preheat oven to 325F, for phyllo cups.
2. In a medium bowl, with an electric mixer at medium speed, beat the cream cheese ( or mascarpone cheese, if using), confectioner's sugar, cocoa powder, milk, vanilla or almond extract, and rum or Amaretto or brandy, with a rubber spatula, fold in the whipped topping.
3. Refrigerate for 1 hour.
4. Fill the phyllo cups with cocoa mixture; top with berries (if using) and sprinkle with chocolate shavings ot curls and slivered almond pieces.
5. Rather than dirty your pastry bag, snip a small hole in the corner of a plastic food storage bag and pipe the mixture into the cups.
6. Phyllo Cups:
7. Layer 4 sheets of phyllo dough, brushing each layer with melted butter or oil.
8. To prepare cups for the chocolate mousse filling, sprinkle each layer with granulated sugar or confectioner's sugar after brushing with butter or oil.
9. Cut squares with scissors from the phyllo for various muffin pan sizes. (3-1/2 inch squares for mini cups; 5-1/2 inch for standard cups; 8-inch squares for jumbo cups).
10. Spray the muffin tins with vegetable spray.
11. Press the layered phyllo squares gently but firmly against the bottoms and sides of the muffin cups.
12. Bake the empty shells until they are crisp and golden about 7-10 minutes.
13. Remove them from oven and let them cool completely before filling.
14. The empty cups can also be frozen. Can be made and baked 2-3 days in advance and stored in airtight container.
15. Avoid filling them until just before serving. Moist contents will cause the phyllo to become soggy.
Title: Coffee and Walnut Cupcakes
Ingredients:
- 150 self-raising flour
- 60 walnuts
- 150 butter
- 150 light brown sugar
- 3 eggs
- 2 instant coffee granules
- 1 boiling water
- 1 instant coffee granules
- 1 boiling water
- 90 butter
- 175 confectioners' sugar
- 12 walnut halves
Instructions:
1. Preheat oven to 190°C/375°F (gas 5).
2. Line a 12-hole muffin tin with paper cases.
3. To make the cupcakes, tip the flour and walnuts into the bowl of a food processor and process until the nuts are finely ground.
4. Beat the butter and sugar in a bowl until the mixture is light and fluffy, then add the eggs, and the flour and walnut mixture. Tip the coffee granules into a small bowl, add the water and stir until the coffee has dissolved, then add to the cake ingredients in the bowl. Beat the mixture until smooth.
5. Divide the mixture between the paper cases and bake in the centre of the oven for 15 to 20 minutes until the cakes have risen and are just firm to the touch in the centre. Remove the cakes from the oven and transfer them to a wire rack to cool.
6. To make the frosting, tip the coffee granules into a mixing bowl, add the boiling water and stir until the coffee has dissolved. Add the butter to the bowl and beat until smooth, then gradually beat in the confectioner's sugar. Spread the frosting over the top of the cupcakes and place a walnut half on top of each cupcake. Dust with a little confectioner's sugar before serving.
Title: Strawberry-Chocolate Mascarpone Trifle
Ingredients:
- 1 mascarpone cheese
- 2/3 white sugar
- 2 orange zest
- 1 strawberries
- 1 1/2 strawberry
- 4
- 1/3
- 10
- 6
Instructions:
1. Chill one large glass and one medium glass bowl for about 20 minutes.
2. In the large bowl beat together the mascarpone, sugar, orange juice and zest until creamy.
3. In the medium bowl whip cream until soft peaks form.
4. Fold the whipped cream into the cheese mixture.
5. Combine the strawberries and orange liquor.
6. Cut the cake into 1/2 inch slices.
7. Arrange 1/2 of the slices in the bottom of a 8 cup glass bowl.
8. Top with 1/2 the sliced strawberries, including 1/2 the juice/liquor.
9. Spread with half the mascarpone mixture.
10. Sprinkle with half the grated chocolate.
11. Repeat layers ending with grated chocolate.
12. Cover and chill for at least 4 hours, up to 12 hours.
Title: Mexican Monkey Cake
Ingredients:
- 1 1/2 brown sugar
- 2/3 ground cinnamon
- 2 butter
- 125 granulated sugar
- 3/4 egg
- 1 bananas
- 1 1/4 sour cream
- 2 milk
- 1 flour
- 1 1/2 baking soda
- 3/4 baking powder
- 3/4 salt
- 1/2
Instructions:
1. Heat oven to 160C (fan forced) Grease a 20cm square baking pan.
2. In a small bowl, combine chocolate chips, cinnamon and brown sugar; set aside.
3. Beat butter, sugar, and egg with an electric mixer until fluffy.
4. Add bananas, yogurt, and milk, and mix well.
5. Using a slotted spoon mix in flour, baking soda, baking powder, and salt just until blended.
6. Spread slightly more than half of the batter in the pan.
7. Sprinkle with half of the cinnamon/chocolate mix. Carefully spread the remaining batter over this and then top with the rest of the cinnamon/chocolate mix.
8. Bake until a toothpick inserted in the center of the cake comes out clean, about 40 to 50 minutes. Cool in pan on a wire rack.
9. Serve warm or at room temperature.
Title: Magnolia Bakery Vanilla Cupcakes
Ingredients:
- 1 1/2 self-rising flour
- 1 1/4 all-purpose flour
- 1 unsalted butter
- 1 1/2 sugar
- 4 eggs
- 1 milk
- 1 vanilla extract
Instructions:
1. Line 24 muffin tins with cupcake papers.
2. In a small bowl, add the flours; stir to combine; set aside.
3. In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.
4. Add the sugar gradually and beat for 3 minutes or until fluffy.
5. Add the eggs, one at a time, beating well after each addition.
6. Add the dry ingredients in three parts, alternating with the milk and vanilla.
7. With each addition, beat until the ingredients are incorporated but do not overmix.
8. Spoon the batter into the cupcake liners, filling about 3/4 full.
9. Bake in a 350° oven for 20-25 minutes.
10. Cool the cupcakes in the tin for 15 minutes.
11. Remove cakes from the tins and cool on a wire rack before icing.
12. Ice with tinted Vanilla Buttercream.
Title: Pineapple Walnut Cake
Ingredients:
- 1 crushed pineapple
- 2 sugar
- 2 flour
- 3 eggs
- 2 baking soda
- 1 salt
- 1 walnuts
- 2 vanilla
- 1/2 margarine
- 1 cream cheese
- 3/4 powdered sugar
- 2 vanilla
Instructions:
1. Mix all ingredients well with a mixer until smooth.
2. Bake in ungreased 9x13 pan at 350 for 35-45 minutes or until golden.
3. Let cool.
4. To make frosting mix all ingredients with a mixer 2 to 3 minutes on low.
5. Then beat on high for 3 to 4 minutes until creamy.
6. Frost.
7. Then enjoy!
Title: Indian Spiced Mini Donut Muffins
Ingredients:
- 1/3 butter
- 1/2 sugar
- 1 egg
- 1 1/2 baking powder
- 1 1/2 salt
- 1/2 ground nutmeg
- 1/4 ground ginger
- 1/4 milk
- 1/2 sugar
- 1 ground cinnamon
- 1 garam masala
- 1 ground cardamom
- 1/4 butter
- 1/2
Instructions:
1. Preheat oven to 350 degrees F. Grease 24 mini muffin cups.
2. In large bowl, beat 1/3 cup butter, 1/2 cup sugar and the egg with electric mixer on medium speed until blended. In medium bowl, mix flour, baking powder, salt, nutmeg and ginger. Add alternately with milk to butter mixture. Divide batter evenly among muffin cups.
3. Bake 15 to 18 minutes or until light golden brown. Cool 5 minutes. Remove from pan.
4. In large food-storage plastic bag, mix 1 cup sugar, the cinnamon, garam masala and cardamom. Roll hot muffins in melted butter, then toss in sugar mixture to coat. Serve warm.
Title: Graham Cracker Crumb Crust Mix
Ingredients:
- 1 graham crackers
- 1 granulated sugar
- 1 ground cinnamon
Instructions:
1. Process 6 or 7 graham crackers in blender or food processor fitted with the metal blade to make fine crumbs.
2. You can use a plastic bag and rolling pin just be sure to crush fine.
3. Repeat the remaining crackers.
4. Stir sugar and cinnamon into cracker crumbs.
5. Pour into a 10 cup contatiner with a tight fitting lid. Use within 6 months.
6. Graham Cracker Crust:.
7. Mix 1 1/2 cups cracker crumbs and 1/3 cup mellted butter. Press mixture over bottom and sided of an 8 or 9 inch pie plate or springform pan.
8. Refrigerate 45 minutes before filling.
9. If baking crust, preheat oven to 375 degress F. Bake for 6 to 8 minutes. Cool completely before adding filling.
10. Fill as desired.
Title: Thermomix Banana Teacake
Ingredients:
- 115 butter
- 110 brown sugar
- 2 eggs
- 4 bananas
- 200 self raising flour
- 65 milk
- 1 vanilla extract
- 1 baking soda
Instructions:
1. Grease an 8 inch round baking pan.
2. Insert the butterfly whisk.
3. Cream the butter and sugar 1 minute/speed 4. Scrape down as necessary.
4. Add eggs and bananas. Mix 10 sec/speed 4. Scrape down.
5. Add flour, milk, vanilla and baking soda.Mix 20 seconds/speed 3. Scrape down.
6. Spoon mixture into the prepared pan. Bake for 50 minutes at 350, or until a knife inserted in the center of the cake comes out clean.
Title: Milk's Ooey-Gooey Double Chocolate Cookies
Ingredients:
- 4 butter
- 4 eggs
- 3 vanilla extract
- 2 sugar
- 1 flour
- 1/2 cocoa powder
- 2 baking powder
- 1/2 salt
- 1/2 bittersweet chocolate
- 1
Instructions:
1. In a bowl set over simmering water, melt the unsweetened chocolate and butter. Remove from the heat and cool slightly.
2. In a bowl of a mixer with a paddle attachment, or in a large bowl using a fork, combine eggs vanilla, and sugar. Mix just until incorporated and set aside.
3. Sift together the flour, cocoa powder, baking powder and salt into a bowl and set aside.
4. Add the melted chocolate to the egg mixture and mix just until combined. Stir in the sifted dry ingredients mix just until combined. Then stir in the bittersweet chocolate.
5. Cover the batter with plastic wrap and refrigerate for at least 1 hour to chill thoroughly. Heat the oven to 350°F.
6. Divide the dough into 18 portions. Grease your hands (to prevent the dough from sticking) and shape the portions into balls. Place the balls on a greased, parchment-line sheet pan, leaving 2 to 3 inches between each.
7. Bake until the edges of the the cookies are just set and the center is still soft, 10 to 12 minutes- rotating the pan halfway through. Place the cookies with the parchment on a rack to cool completely before serving.
8. They will be very soft!
Title: Chocolate Toffee Crescent Bars
Ingredients:
- 1 brown sugar
- 2/3 butter
- 2/3
- 1
Instructions:
1. Separate crescent dough into two large rectangles. Place in ungreased jelly roll pan (15x10 inch). A cookie sheet will do, but just make sure it has edges. Gently press dough to cover bottom of pan. Seal perforations.
2. Preheat oven to 375 degrees.
3. In a small saucepan combine brown sugar and butter. Boil 1 minute. Pour evenly over dough.
4. Sprinkle with nuts.
5. Bake 14 to 18 minutes, until golden brown.
6. Remove from oven, immediately sprinkle with chocolate pieces. Slightly swirl pieces as they melt, leaving some partially melted or whole.
7. Cool and cut into bars.
Title: Gluten-Free Apple and Sour Cherry Cake
Ingredients:
- 4 apples
- 6 eggs
- 1 lemon zest
- 2 caster sugar
- 2 cherries
- 1
- 200
Instructions:
1. Preheat oven to 180c. Line 22cm cake tin with baking paper. Peel apples and slice into thin pieces.
2. Whisk eggs, lemon zest and sugar until thick and creamy (about 8 minutes).
3. GraduallY fold in flour. The batter should be the consistency of sour cream.
4. Pour oil in the pan.
5. Arrange apples and cherries in the bottom of oiled pan. Pour the batter evenly over the fruit.
6. Bake the cake for about 40 minutes or until golden and cooked when tested.
7. Rest cake on rack for about 5 minutes before turning cake upside down on to a plate. Sprinkle with cinnamon sugar and serve warm with whipped cream.
Title: Laura's Lemon Bars
Ingredients:
- 2 flour
- 1/2 confectioners' sugar
- 1/2 sweet butter
- 4 eggs
- 1 1/2 sugar
- 1/3 fresh lemon juice
- 1/4 flour
- 1/2 baking powder
Instructions:
1. Make crust (mix sugar, flour and butter until it feels like dough).
2. Press crust into sides and bottom of greased and floured 9 X 13 pan.
3. Bake 25 minutes @350 until light brown.
4. While baking crust, make mix by mixing eggs, sugar and lemon juice. Then add flour and baking powder to mix.
5. Mix well and pour into finished crust.
6. Bake 30 minutes.
7. Cool in pan.
8. Cut into squares.
9. Decorate with confectioners sugar.
10. Let stand uncovered to dry out.
Title: Lemon Fluff
Ingredients:
- 1 fat-free sugar-free vanilla pudding mix
- 2 water
- 1 sugar-free lemon gelatin
- 8 Cool Whip Free
Instructions:
1. Mix the vanilla pudding and water together in a sauce pan.
2. Bring mixture to a boil and cook, stirring constantly, until mixture starts to thicken.
3. Remove from heat and sprinkle lemon jello over pudding mixture. Stir jello through until dissolved.
4. When cool, stir cool whip through.
Title: Cranberry White Chocolate Chip Biscotti
Ingredients:
- 3/4 sugar
- 2 flour
- 3 eggs
- 1 1/2 baking powder
- 1/2 cinnamon
- 1 dried cranberries
- 1 white chocolate chips
- 2 vanilla
Instructions:
1. Preheat oven to 350°F
2. In a mixing bowl, combine flour, sugar, baking powder and cinnamon. Add cranberries and white chocolate chips.
3. In another small bowl, whisk together the eggs and vanilla. Fold egg mixture into the dry ingredient mixture. Stir until dough is stiff.
4. Turn out dough onto a floured surface and split in two. Roll each piece into a log around the same length as your baking sheet.
5. Place the logs on the baking sheet and flatten slightly. Make sure to leave plenty of room between them.
6. Bake for 25 minutes. Remove from the oven, and let cool. Leave the oven on. Slice each log into 1/3" slices diagonally.
7. Place (cut side down) on the baking sheet. Bake for another 15-20 minutes, until crispy.
Title: Pumpkin Chips
Ingredients:
- 4 pumpkin
- 5 sugar
- 2 cinnamon sticks
- 1 star anise
- 6 lemons
Instructions:
1. Cut the pumpkins in half and scrape out the seeds and stringy mess. Use a vegetable peeler to peel them, then cut each half into 4 pieces and cut them crosswise into1/16-inch-thick slices. Layer in a wide, 6 to 8 quart preserving pan with the sugar, cinnamon and star anise.
2. Cut the lemons in half and squeeze the juice through a sieve over the pumpkin mixture; reserve the lemon hulls. Toss to combine, then cover and refrigerate for 8 hours, or overnight.
3. Use a sharp knife or spoon to scrape the membranes and flesh out of the lemon hulls, then cut the rinds into thin slices. Put in a small saucepan and cover with cold water. Bring to a boil, cook for five minutes, then drain. Repeat the boiling and the draining 2 more times, then stir the lemon rinds into the pumpkin mixture.
4. Bring to a boil over high heat, then lower the heat and simmer briskly until the pumpkin slices are evenly translucent, about 1 hour and 15 minutes.
5. PREPARE FOR WATER-BATH CANNING: Wash the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl.
6. Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids.
7. Ladle the hot pumpkin and syrup into the jars, leaving 1/4-inch headspace at the top.Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so it's just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least one inch.Bring to a boil, and boil for 10 minutes to process. Remove jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pressed down, it hasn't sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.
Title: Peanut Butter Oatmeal Biggies
Ingredients:
- 1/2 butter
- 1 1/2 peanut butter
- 1 white sugar
- 1 brown sugar
- 3 eggs
- 1 vanilla
- 4 1/2 rolled oats
- 2 baking soda
- 2 cinnamon
- 1 raisins
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine the first six ingredients making sure all ingredients are blended well.
3. Add in remaining ingredients. Blend well.
4. Line your cookie sheet with parchment paper.
5. Using a 1/3 measuring cup, scoop out your cookie dough and place on the parchment paper.
6. Press the centre of the cookie dough a bit with the back of a spoon. They will spread out to almost 5-6 inches per cookie so make sure you have lots of room on the cookie sheet for them to bake.
7. Bake for 13-17 minutes. Remove from oven and allow to cool completely on the cookie sheet. With carry over cooking, they continue to bake for another 5 minutes while cooling out of the oven. This is what gives them the chewy consistency.
8. Store in an airtight container.