lumicero/recipes-ing2inst huggingface dataset:
Title: Blueberry-Lime Buttermilk Upside Down Cake
Ingredients:
- 4 unsalted butter
- 2/3 light brown sugar
- 2 fresh blueberries
- 2 lime zest
- 1 1/3 all-purpose flour
- 1 1/2 double-acting baking powder
- 1 salt
- 1/2 unsalted butter
- 1 sugar
- 2 eggs
- 1 1/2 pure vanilla extract
- 1/2 buttermilk
- 1/2 baking soda
- 2 white chocolate
Instructions:
1. Preheat the oven to 350 degrees F.
2. In a 9 inch cast iron skillet, melt the butter over low heat. Stir in the brown sugar and cook, stirring, until the mixture is smooth and bubbling, about 3-4 minutes. Remove the pan from the heat and arrange the blueberries evenly over the brown sugar mixture. Scatter the lime zest over the blueberries.
3. .
4. Sift the flour, baking powder and salt together in a small bowl, set aside. Mix buttermilk with baking soda and stir to combine (may foam up), set aside.
5. In a large bowl, beat the butter until creamy using a medium speed on your mixer, about 30 seconds. Add the sugar and continue to beat until the mixture is light in texture, about 2-3 minutes.
6. Beat in the eggs, one at a time. Beat in the vanilla and white chocolate.
7. On low speed, beat in half the flour mixture until just combined. Scrape down the bowl and beat in the buttermilk. Beat in the remaining flour mixture until just combined.
8. Spoon batter over the topping in the cake pan, spreading it evenly over the berries until they are completely covered.
9. Bake until a toothpick inserted into the center of the cake comes out clean, 45-50 minutes. Cool in the pan on a wire rack for about 5 minutes.
10. Run a knife around the edge of the cake to release it from the sides of the pan. Invert a serving plate over the cake and turn the cake out onto the plate.
11. Let cool 30 minutes before serving plain or with a scoop of vanilla ice cream.
Title: Mint Cookies'n Creme Cupcakes
Ingredients:
- 12 vanilla instant pudding mix
- 1 milk
- 1 1/3 eggs
- 3 -4 butter
- 3 confectioners' sugar
- 1/3 vanilla
- 1
- 4
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Line 24 muffin cups with liners.
2. Cut each cookie into 6 pieces; reserve.
3. On low speed, beat cake mix, pudding mix, 1 1/3 cups milk, eggs and oil until combined, 30 seconds. On medium speed beat 2 minutes. Gently stir in cookies. Divide among liners.
4. Bake 17-19 minutes until toothpick inserted into centers comes out clean. Cool 5 minutes; remove from pans. Cool completely on racks.
5. On medium speed, beat butter until smooth; gradually beat in sugar, vanilla, then remaining milk until fluffy.
6. Spread frosting on cupcakes. If desired, garnish with additional cookies.
Title: Andes Mint Chocolate Cookies
Ingredients:
- 2 all-purpose flour
- 1/3 baking powder
- 1/2 butter
- 1 granulated sugar
- 1 1/2 brown sugar
- 1/2 salt
- 1 egg
- 1 vanilla extract
- 1
- 1/2
- 12
Instructions:
1. Preheat oven to 350 degrees F. Sift together flour, cocoa powder, and baking powder. Set aside.
2. Combine butter, 1 cup of granulated sugar, brown sugar, and pinch salt in a bowl and beat with hand mixer until creamy.
3. Add egg, vanilla, and peppermint extract and continue beating until well mixed.
4. Add the sifted ingredients from step 1 to the mixture and thoroughly combine.
5. Once everything is incorporated, shape dough into 1-inch balls and roll them in the remaining 1/2 cup of granulated sugar.
6. Place sugared dough balls on a baking sheet and bake for 10-13 minutes.
7. As soon as the cookies are removed from the oven, press one half of an Andes creme de menthe candy onto each cookie.
8. Allow cookies to cool before serving.
Title: White Chocolate Wedding Cake
Ingredients:
- 200 butter
- 250 white chocolate
- 2 butter
- 1/2 caster sugar
- 1 milk
- 1 3/4 orange
- 1/2 plain flour
- 1/3 self raising flour
- 2 Grand Marnier
- 400 eggs
- 500 white chocolate
- 2 cream cheese
- 600
Instructions:
1. Grease and line the base and sides of 3 deep, round, 20cm cake tins with baking paper.
2. Preheat oven to 160°C.
3. Combine the chocolate, butter, sugar and milk in a saucepan over medium heat and stir until melted.
4. Transfer the melted chocolate mixture in a large bowl and let cool slightly.
5. Use a whisk to stir the orange zest, sifted flours, Grand Marnier and eggs into the chocolate mixture until you get a smooth batter.
6. Pour batter into one of the tins and bake for 1 hour and 50 minutes or until a skewer inserted into the centre of the cake comes out clean.
7. Cover the cake with foil halfway through baking to prevent over browning.
8. Allow cake to cool in tin.
9. Repeat the above steps for two more cakes (if cooking two at once you may need to extend the cooking time).
10. To make the frosting: Melt the chocolate in a heat proof bowl over simmering water.
11. Leave to cool.
12. Place half the cream cheese and icing sugar in the small bowl of an electric mixer and beat until just smooth.
13. Add the remaining cheese and sugar and beat again until smooth.
14. Pour in the melted chocolate and beat until combined.
15. Whip the cream until soft peaks form and fold it through cream cheese mixture.
16. Cover the mixture and refrigerate for 1-2 hours until firm enough to spread.
17. After refrigeration you may need to stir the mixture until smooth before spreading.
18. To form wedding cake: Stack the cakes on a serving board or plate, sandwiching them together with about ¼ cup of the frosting each.
19. Make sure the last cake is inverted so the base of the cake is on top for a completely flat surface.
20. Secure the layers in place by inserting 3 skewers vertically through the cakes.
21. Cut skewers down to size so they can be frosted over.
22. Cover stacked cakes with remaining frosting.
23. To serve: Carefully separate it back into 3 cakes removing the skewers.
24. ***This cake can be iced the day before, or on the day, and refrigerated.
25. It can be made up to 3 months in advance and frozen. Ice on the day.
Title: Pumpkin Pecan Cake
Ingredients:
- 1 sugar
- 1/2 baking soda
- 1 cinnamon
- 2 ginger
- 1/2 pumpkin
- 1 eggs
- 1 pecans
- 4
- 1
Instructions:
1. Preheat oven to 375° and grease and flour a 9x13 baking pan.
2. In large mixer bowl, stir together cake mix, sugar, baking soda, cinnamon and ginger.
3. Make a well in the center and pour in pumpkin, oil and eggs.
4. Beat on low speed until blended.
5. Scrape bowl and beat 4 minutes on medium speed.
6. Stir in chopped pecans.
7. Pour into prepared baking pan and bake for 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Cool and frost as desired.
Title: Easy Bake Oven Chocolate Cake
Ingredients:
- 1 sugar
- 3 all-purpose flour
- 1 1/2 baking soda
- 1 salt
- 1/2 vegetable shortening
- 1/3 water
- 4
Instructions:
1. In a medium bowl, combine sugar, cocoa powder, flour, baking soda and salt.
2. Stir with a wire whisk until blended.
3. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal.
4. Spoon about 1/3 cup of the mixture into each of 11 small containers with tight fitting lids or ziplock bags.
5. Seal containers.
6. Label with date and contents.
7. Store in a cool dry place.
8. Use within 12 weeks.
9. To Use:
10. 1 package cake mix.
11. 4 teaspoons water.
12. Mix together and stir with a fork or spoon until blended and smooth.
13. Pour mixture into greased and floured 4 inch round miniature baking pan.
14. Follow directions for child's oven, or bake in mom's preheated 375* oven for 12 to 13 minutes.
15. Remove from oven and cool in pan on a rack for 5 minutes.
16. Invert onto a small plate and remove pan.
17. When cool frost.
Title: Snickerdoodles
Ingredients:
- 2 flour
- 1/4 baking soda
- 1/4 cream of tartar
- 1/2 butter
- 1 egg
- 1 sugar
- 2 milk
- 1/2 vanilla
- 1 1/2 sugar
- 1/2 cinnamon
- 1/4 salt
Instructions:
1. stir together flour, baking soda, cream of tartar, and 1/4 teaspoon salt in small bowl.
2. In another bowl, beat butter and 1 cup of sugar until fluffy.
3. add eggs, milk, and vanilla. Beat well.
4. add dry ingredients to beaten mixture, mix until well combined.
5. preheat oven to 400 °F.
6. form dough into 1" balls.
7. Roll balls on a plate with mixture of 1 1/2 tablespoon sugar and 1/2 teaspoon cinnamon.
8. Place 1 inch apart on cookie sheet. Flatten slightly with the bottom of a lightly floured drinking glass.
9. bake for 8 minutes or until golden brown.
Title: My Inspiration Cake
Ingredients:
- 1 pecans
- 2 1/4 all-purpose flour
- 1 1/2 unbleached flour
- 4 sugar
- 1/2 baking powder
- 2/3 salt
- 1 1/4 shortening
- 1 milk
- 4 vanilla
- 2 sugar
- 1/2 water
- 2 shortening
- 1/4 vanilla
- 1/2 powdered sugar
- 1 water
- 2 1/4 water
- 1
Instructions:
1. Heat oven to 350°. Grease and flour two 9" round cake pans. Sprinkle the chopped pecans evenly in bottom of prepared cake pans.
2. Lightly spoon flour into measuring cup and level off.
3. In large bowl combine flour and all remaining cake ingredients except for egg whites and chocolate. Beat 1-1/2 minutes on medium speed. Add egg whites and beat 1-1/2 minutes.
4. Carefully spoon 1/4 of batter into each pecan lined pan.
5. Sprinkle with grated chocolate.
6. Spoon remaining batter over sprinkled chocolate, spreading carefully.
7. Bake at 350° for 30 to 40 minutes or until cake is golden brown and top springs back when touched lightly in the center.
8. Cool 10 minutes; remove from pans.
9. Continue cooling for 1 hour.
10. Frosting:
11. Meanwhile, in small saucepan, combine 1/2 cup sugar, unsweetened chocolate and 1/4 cup water, cook over low heat until melted, stirring constantly until smooth. Remove from heat; cool.
12. In small bowl, combine 1/2 cup shortening and 1 tsp vanilla. Gradually beat in 2 cups of powdered sugar until well blended. RESERVE 1/3 CUP WHITE FROSTING.
13. To remaining frosting, add cooled chocolate, remaining 1/4 cup powdered sugar and enough water for desired spreading consistency.
14. To assemble cake, place 1 layer, PECAN SIDE UP, on serving plate. Spread with about 1/2 of the frosting. Top with the second layer, PECAN SIDE UP. Frost sides of cake and up 1/2 inch around top edge (you will have an exposed center circle of chopped pecans).
15. Using remaining white frosting (add a little water to thin for perfect piping consistency), pipe around the edge of chocolate frosting and pecans. Take artist license with rosettes if you like.
16. Go to this site to see a photo of the cake. The picture looks more like a yellow cake but it's white and my frosting looks more like milk chocolate I think there's a yellow tint to the photo: pillsbury.com/bakeoff/recipes/.
17. showRecipe.aspx?rid=11012.
Title: Baby Ruth Cupcakes
Ingredients:
- 1 unsalted butter
- 1 sugar
- 2 self-rising flour
- 1 baking powder
- 12 powdered sugar
- 3 unsalted butter
- 1
- 8
Instructions:
1. Preheat the oven to 350°F
2. Line a cupcake tin with paper baking cups.
3. Chop all of the Baby Ruth Bars. Set aside half for the cupcake batter and half for the icing.
4. Combine all of the ingredients for the cupcakes, except the candy pieces, into a large bowl and beat until pale. Slowly mix in the candy chunks by hand.
5. Spoon batter into the baking cups and bake for 20 minutes, or until done. Check with a toothpick.
6. While the cupcakes cool, you can assemble your icing. Beat the powdered sugar and butter until icing is formed. Spread on the cooled cupcakes, and top the cupcakes off by sprinkling the remaining candy pieces on top.
Title: Chocolate Amaretto Bars
Ingredients:
- 1/2 unsalted butter
- 1 sugar
- 2 eggs
- 1/2 all-purpose flour
- 1/3 Amaretto
- 2
- 1/4
Instructions:
1. Preheat oven to 325°F.
2. Butter 8 inch square baking pan.
3. Beat butter & sugar in a bowl until creamy.
4. Add next 3 ingredients and beat well.
5. Stir in Amaretto & ground almonds.
6. Pour batter into prepared pan.
7. Bake 35-40 minutes or until just set.
8. Cool completely in pan on wire rack.
9. Cut into squares.
Title: Moist Bread Pudding (Crock Pot)
Ingredients:
- 1 1/2 light brown sugar
- 1/4 unsalted butter
- 3 vanilla
- 1 cinnamon
- 1 milk
- 1/4 raisins
- 2 1/2
- 1/2
- 6
Instructions:
1. Grease crock pot.
2. If you decide to use raisins, plumb them in some water with 1 tsp rum.
3. Cut bread into 1 inch cubes.
4. Beat butter and sugar.
5. Add eggs, flavors and spices.
6. Add milk and mix well.
7. Drain raisins and sprinkle over bread cubes into pot.
8. Pour the milk mix slowly over all the bread, making sure to moisten all pieces.
9. Cook on high for 2 hours.
10. Do not lift the lid, while cooking!
11. Let cool until room temp, as it will set and become "spongy".
12. Best with thick vanilla sauce or a bourbon sauce.
Title: Pretzel Salad for 100
Ingredients:
- 8 margarine
- 2 sugar
- 3 cream cheese
- 6 gelatin
- 6
- 2
- 6
Instructions:
1. Prepare gelatin according to package directions. Add frozen fruit. Refrigerate until partially congealed.
2. Place graham pretzel crumbs, melted margarine, and sugar into a mixing bowl.
3. Blend together. Sprinkle mixture into a sheet pan. Bake at 300 degrees for 10 minutes.
4. Follow package directions for whipped topping. Mix with cream cheese. Spread over pretzel crust.
5. Spread congealed gelatin mixture on top of cream cheese and crust.
6. Refrigerate until firm.
7. Cut into 2"x 2" squares. OPTIONAL: GARNISH WITH 1 teaspoons WHIPPED TOPPING.
Title: Oatmeal Cookies With Fruit
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 brown sugar
- 1 egg
- 1/2 applesauce
- 4 flax seed meal
- 1 honey
- 1 flour
- 1 1/2 baking soda
- 1 cinnamon
- 1 oats
- 1 1/2 ground pecans
- 1/2 - 1 oatmeal
- 1/2 dried cherries
- 1 1/4 dried plums
- sugar
Instructions:
1. Cream the butter and sugars together. Add the egg, mix and then add the applesauce.
2. Take the 1 1/2 cup oats and grind them - add to mixture. Add the honey, flax meal and almond extract. Sift the dry ingredients inches.
3. Mix in the dried fruit, 1/2 cup oats and the ground nuts if desired.
4. Chill the dough - as least till cool and a bit stiff.
5. Place about 1 teaspoonful of dough on a greased cookie sheet.
6. Grease or wet the bottom of a small glass, dip in sugar, and press gently on each uncooked cookie, flattening it to a thickness of about 1/4 inch, re-sugaring glass for each cookie.
7. Bake on a greased cookie sheet at 350 degrees for 10-12 minutes.
Title: Coconut Lime Stars
Ingredients:
- 1/2 flour
- 1 1/2 cornstarch
- 1/3 salt
- 1/8 unsalted butter
- 3/4 sugar
- 1/4 limes
- 2 milk
- 2 lime juice
- 1/3 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Spread the coconut on a parchment-covered baking sheet and toast for about 5 minutes or until a pale gold, watching carefully so the coconut doesn't burn. Transfer coconut to a small bowl and set aside to cool.
3. In a medium bowl, sift the flour, cornstarch and salt. Using a pastry blender or two knives, cut in the butter until the mixture resembles crumbs. Add the toasted coconut, the sugar, lime zest and enough milk to form a stiff dough. Press the dough into a disk shape, wrap it in plastic wrap or wax paper and refrigerate for 30 minutes.
4. Line two baking sheets with parchment paper. On a lightly floured surface, roll out the dough to a thickness of 1/4 inch and use a cookie cutter to cut out desired shapes. Transfer with a spatula to the prepared baking sheets, placing them 1 inch apart. Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used. Bake for 12 to 15 minutes, or until pale gold, rotating the sheets halfway through for even baking. Transfer to racks to cool.
5. For the frosting, combine the lime juice and confectioners' sugar. Blend well, adding more sugar if the mixture is too thin.
6. When the cookies are cool, dip the tops in the frosting. Top with green sprinkles, if desired. Transfer cookies to a rack or flat surface. When the frosting is dry, store the cookies in an airtight container.
Title: Candy Cane Marshmallows
Ingredients:
- 2 sugar
- 1 corn syrup
- 4 unflavored gelatin
- 3/4
- 2
Instructions:
1. Coat an 8-inch square pan with spray, line the bottom with parchment paper.
2. Coat parchment with spray and set pan aside.
3. Put sugar, corn syrup and 3/4 cup water in small saucepan.
4. Cook over medium heat, stirring, until sugar is dissolved.
5. Stop stirring, let mix come to a boil.
6. Raise heat to medium high.
7. Cook until mix registers 260 degrees on a candy thermometer.
8. Sprinkle gelatin over 3/4 cup water, let stand 5 minutes.
9. Set bowl over pan of simmering water, whisking constantly until dissolved.
10. Stir in peppermint extract after removed from heat.
11. Beat egg whites until stiff peaks form.
12. Whisk gelatin into sugar mix.
13. Add egg.
14. Mix on high until very thick, about 12-15 minutes.
15. Pour into lined pan and swirl with red food coloring.
16. Let stand overnight and cut into squares.
Title: Old World Sugarplums
Ingredients:
- 1 walnuts
- 1/2 sea salt
- 1 orange, zest of
- 1 ground cinnamon
- 1/2 nutmeg
- 1/4 ground allspice
- 1/4 ground coriander
- 1/4 cardamom
- 1 pitted dates
- 1/2 apricot
- 1/2
Instructions:
1. Toss walnuts into a mixing bowl with one-half teaspoon unrefined sea salt and add warm water to cover by two inches. Allow the nuts to soak, covered, in salty water overnight between eight and twelve hours.
2. After the nuts have soaked between eight and twelve hours, drain them in a colander and rinse them well. Pat them dry with a kitchen towel.
3. Toss the soaked nuts into a food processor with the zest of one orange, cinnamon, allspice, nutmeg, coriander as well as chopped pitted dates, unsulphured apricots and pitted prunes.
4. Pulse the mixture three to four times to combine, then process the dried fruit, walnuts and spices until a paste forms – about four or five minutes.
5. Transfer the paste to a mixing bowl and form the sugar plums by rolling about two tablespoons of the paste in the palms of your hands until a round ball forms. Dredge the sugar plum in powdered unrefined cane sugar or unsweetened dessicated coconut.
Title: White Russian Tiramisu
Ingredients:
- 1/2 coffee beans
- 1 3/4 cold water
- 1/4 Kahlua
- 1/2 mascarpone cheese
- 1 cream cheese
- 1/3 brown sugar
- 1/4 white sugar
- 24 lady finger cookies
- 2
Instructions:
1. Place ground coffee in coffee filter and add cold water to coffee maker and brew to make 1/2 cups. Combine brewed coffee and 2 Tbsp jahlua in a shallow dish, cool. Combine cheeses in a large bowl.
2. Beat with mixer at high speed till smooth. Add 2 tbsp Kahlua and sugars, beat until well blended.
3. Split ladyfingers in half lengthwise, quickly dip 24 fnger halves, flat sides down, into bottom of 8" sq pan (halves will slightly overlap)spread half the cheese mixture over ladyfingers.
4. sprinkle with 1 tsp cocoa. Repeat procedure with remaining ladyfinger halves, coffee mixture, cheese mixture and 1 tsp cocoa. Place a toothpick in each corner of dish and 1 in center of triamisu to prevent plactic wrap from sticking)cover with plastic and chill for 2 hours.
Title: Crackle Top Sugar Cookies
Ingredients:
- 1 unsalted butter
- 1 1/4 granulated sugar
- 3 vanilla
- 1 kosher salt
- 1/2 flour
- 2 1/2 baking soda
- 1 cream of tartar
- 1/2 sugar
- 1/4
Instructions:
1. Heat oven to 350 degrees. Adjust one rack in the center of the oven.
2. Combine butter and sugar and beat on medium speed until light and fluffy.
3. Scrape down sides and bottom of bowl.
4. Add egg yolks, vanilla, salt and beat until smooth.
5. Add flour, baking soda and cream of tartar and mix on low speed until dough comes together.
6. Scoop dough by rounded tablespoons and roll into balls.
7. Roll balls in sanding sugar to coat and place on parchment paper lined baking sheets.
8. Bake cookies until they are golden brown around the edges, but soft in the center. Approximately 16 minutes.
9. Cool on rack and store in tins.
Title: Clove Spiced Apples
Ingredients:
- 4 sweet apples
- 24 whole cloves
- 2/3 water
- 1/3 sugar
- 1
Instructions:
1. Press one clove into each apple wedge.
2. In a large saucepan combine water and sugar. Bring to a boil over medium heat. Add apples. Reduce heat to low, cover, and cook until apples are tender about 3 to 5 minutes.
3. Rearrange apples once during cooking time.
4. Serve warm or cold.
5. Top each serving with yogurt.
Title: Oreo Cookies and Cream Cupcakes
Ingredients:
- 1 sour cream
- 1 eggs
- 1 pure vanilla extract
- 1/2
- 3
- 1
Instructions:
1. Preheat the oven to 350°F Line 24 cupcake cups with paper liners. Set pans aside.
2. Use 12 Oreos and split them in twos, place cookie halves in the bottom of each paper liner, cream side up. Toss the extra Oreos in a closed zipper-lock bag and crush them by easing a rolling pin over the bag. Set these aside.
3. Blend sour cream, oil, eggs, and vanilla in a large mixing bowl and fold in cake mix. Use box directions for blending tips. Then measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well distributed. Set aside the remaining crushed Oreos for the frosting and or garnish. Spoon or scoop batter until each paper liner is 3/4 full. Place the pans in the oven.
4. Bake the cupcakes until they are lightly golden for 18 to 20 minutes. Remove the pans and let them cool for 5 minutes before removing liners. After 5 minutes, remove the individual cupcakes and place them on a wire rack to cool for 15 minutes before frosting.
5. For the frosting use a packaged 16oz can (Vanilla) or your own favorite recipe. Soften and fold in remaining Oreo crumbles to your liking and put some aside to garnish as well.
6. **Keep well sealed at room temp(lasts about 3 days) or refrigerate (up to a week), to your liking.
Title: Aunt Kathy's Strawberry Pie
Ingredients:
- 1 sugar
- 2 cornstarch
- 1/2 water
- 2 frozen strawberries
- 1 fresh strawberries
- 4 Jello gelatin
- 1
Instructions:
1. combine 2C sugar, 1/2 C cornstarch in saucepan.
2. add 2 cups water and heat until boiling gently.
3. Cook for 3 minutes.
4. remove from heat and stir in 4T jello until dissolved.
5. Pour over chopped strawberries, thawed and well drained if using frozen berries.
6. Pour into baked pie crust and chill.
7. Serve with whipped cream if desired.
Title: Chewy Triple Chippers
Ingredients:
- 3 1/2 all-purpose flour
- 1 salt
- 1 baking soda
- 1/4 baking powder
- 1/2 unsalted butter
- 1/2 peanut butter
- 1 brown sugar
- 1 white sugar
- 1 pure vanilla extract
- 2 eggs
- 2 corn syrup
- 1 half-and-half
- 1
Instructions:
1. In a medium bowl, whisk together flour, salt, baking soda and baking powder;set aside.
2. In a large mixing bowl, cream together butter, peanut butter, white and brown sugars.
3. Mix until creamy and light.
4. (I have always done this by hand) Add vanilla and add eggs one at a time, mixing well after each addition.
5. Beat in corn syrup and cream.
6. Add flour mixture in small batches, stirring it into the creamed mixture with a wooden spoon until well combined, but try not to overmix.
7. The mixture will become quite thick, and when you are down to the last cup of flour you may want to use your hands to mix if it is too difficult with the spoon.
8. Fold in semisweet, milk and peanut butter chips with the wooden spoon or by hand.
9. Cover with plastic wrap and refrigerate overnight preferably, or AT LEAST 4 hours.
10. To bake cookies: Preheat oven to 325 degrees.
11. Line cookie sheets with Silpat or parchment paper.
12. (Do not use dark colored/coated cookie sheets! Silver aluminum ones work best) Using a cookie scoop or medium ice cream scoop, scoop out balls of dough and place on lined cookie sheet.
13. Slightly press down the top of each scoop of dough.
14. These cookies do not spread a lot, so you don't want them to be too tall or too flat before baking.
15. Bake for 12-15 minutes or until cookie is golden brown around the edges and bottom is firm but golden.
16. They will seem to be not quite done in the middle at first, but this is from the corn syrup which will firm up as it cools, leaving a nice soft and chewy center.
17. Let the cookies cool for 2-3 minutes on the cookie sheet before removing to a cooling rack to cool completely.
18. Before baking more batches, make sure cookie sheets have completely cooled before adding new scoops of dough.
19. Enjoy!