lumicero/recipes-ing2inst huggingface dataset:
Title: Ginger-Pumpkin Souffle
Ingredients:
- 1 1/2 unsweetened soymilk
- 1 fresh ginger
- 4 sugar
- 3/4 all-purpose flour
- 5 canned pumpkin
- 1
- 8
Instructions:
1. Preheat oven to 375°F Butter 8 6-ounce ramekins.
2. In medium, heavy-bottomed saucepan over medium heat, bring soy milk to boil.
3. Add ginger, remove pan from heat, cover, and let steep 30 minutes. Strain soy milk, discarding ginger, and set aside.
4. In large nonreactive bowl, whisk together egg yolks and 6 tablespoons of sugar. Whisk in flour until well combined.
5. Gradually add hot milk, whisking constantly to prevent curdling. Return yolk mixture to saucepan and set over medium heat. Cook, whisking constantly, until custard boils and thickens enough to coat back of a spoon, 2 to 3 minutes.
6. Transfer to large bowl, whisk in pumpkin purée, and set aside.
7. Using electric mixer with whisk attachment, beat egg whites until foamy and slightly opaque.
8. With mixer running, add remaining 6 tablespoons sugar, 1 tablespoon at a time, then beat until stiff but not dry. Fold 1/3 of egg whites into pumpkin mixture to lighten, then add mixture to remaining whites, folding in gently but thoroughly.
9. Spoon batter into ramekins, filling almost to top, and lightly run finger around inside rim to create a "moat."
10. Place ramekins in large baking pan. Place baking pan on middle oven rack and add hot water around ramekins to depth of 1 inch.
11. Bake until soufflés have risen well above rim and tops are golden brown, about 25 minutes. Serve immediately.
Title: Best White Chocolate Butterscotch Cookies
Ingredients:
- 2 1/2 flour
- 1 baking soda
- 1/4 salt
- 1 unsalted butter
- 1 1/2 dark brown sugar
- 2 eggs
- 1 light molasses
- 2 vanilla
- 1 pecans
- 3/4 white chocolate chips
- 3/4
Instructions:
1. Heat oven to 300°C.
2. In a medium bowl, combine the flour, baking soda and salt.
3. In a large bowl with an electric mixer, cream the butter and sugar. Add the eggs, molasses, and vanilla. Blend well.
4. Add the flour mixture and mix to blend. Stir in the pecans, butterscotch
5. chips and white chocolate chips. Do not overmix.
6. Drop the cookie dough by rounded tablespoons 2" apart onto an ungreased cookie sheet.
7. Bake for 18-20 minutes or until set.
8. Transfer to wire racks to cool.
Title: Angel Food Cake With Warm Cherry Sauce
Ingredients:
- 1 frozen cherries
- 1/4 golden raisin
- 1/4 apple brandy
- 2 butter
- 2 sugar
- 1/4 ground cinnamon
- 1 ground cloves
- 4 sour cream
- 1/2
Instructions:
1. Combine the cherries, raisins, apple brandy, butter, sugar, and spices in a medium saucepan and bring to a simmer over medium heat.
2. Cook until butter is melted and sauce has thickened, about 5 minutes.
3. Put the angel food cake slices on 4 plates, and top each with a scoop of cherry sauce and a dallop of sour cream.
Title: Nutella and Chocolate Chips Muffins
Ingredients:
- 240 flour
- 140 caster sugar
- 24 baking powder
- 1/2 baking soda
- 80 milk
- 200 butter
- 60 eggs
- 2 dark chocolate
- 1 icing sugar
- 100 water
- 120 hazelnuts
- 2
Instructions:
1. Turn the oven on to the temperature of 180 degrees.
2. Put about 14 to 16 muffin cases on an oven tray.
3. In a large bowl mix together all the dry ingredients: flour, sugar, baking powder, baking soda and chocolate chips. In another bowl mix well the milk with the eggs, the butter and the scoop of Nutella. Then add the wet mixture to the dry one and blend with a spoon until you get a lumpy batter.
4. Scoop the batter into the muffin cases and cook for about 15 to 20 minutes.
5. Take off the oven and allow to cool.
6. Apart prepare the chocolate icing, this is my way and it always work!
7. Put the chopped chocolate and the water into a bowl sitting over a pan of simmering water, allow to melt then take off the heat, let cool then add the icing sugar and stir carefully.
8. Spread the icing on the top of the muffins, then sprinkle the chopped hazelnuts on top of the icing and finally -- enjoy your creation!
Title: Old Fashioned Glazed Molasses Cookies
Ingredients:
- 3 all-purpose flour
- 1 baking soda
- 1/2 ground ginger
- 1/2 salt
- 1/2 butter
- 1/2 vegetable shortening
- 2/3 light brown sugar
- 1 molasses
- 1/2 powdered sugar
- 1 fresh lemon juice
- 1
Instructions:
1. In a medium bowl, thoroughly stir together the 3 cups flour, baking soda, cinnamon, ginger and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the butter, shortening, and brown sugar until light and well blended. Beat in the egg yolk until evenly incorporated and fluffy. Beat in molasses. Stir or beat in the flour mixture until evenly incorporated. If the dough seems very soft, stir in up to 3 tbls more flour. Divide the dough in half. Place each portion between large sheets of wax paper. Roll out each portion 1/4" thick; check underside of the dough and smooth out any wrinkles that may form. Stack the rolled portions (paper still attached) on a baking sheet. Refrigerate for 1 1/2 hours, or until chilled and firm or freeze for 45 minutes to speed chilling. (the dough may be held for up to 8 hours). Preheat the oven to 325*.Grease several baking sheets or coat with nonstick spray.
2. GLAZE:
3. In a medium bowl, with an electric mixer on low speed (use a whisk-shaped beater, if available), beat the powdered sugar and egg white until blended.Increase the speed to high and beat until glossy and stiffened. Beat in lemon juice. If necessary thin the mixture with water to produce a smooth spreadable glaze. Cover the bowl with a damp kitchen cloth to keep glaze from drying out; set aside.
4. Working with one portion at a time, leaving remainder chilled.gently peel away and then pat into place one sheet of wax paper.Flip over and peel away and discard second sheet of wax paper.Using a 2 1/2"-3" round or fluted cookie cutter, cut out enough cookies to fill one sheet.2" apart.(if at any time,dough gets too soft to work with easily, return dough to refrigerator or freezer to re-chill. Check the consistency of the glaze and thin it with a few drops of water, if necessary. Using a table knife, spread a smooth, even layer of glaze over the top of each cookie, spreading it all the way to the edges. Bake the cookies as soon as the glaze is on. Reroll any dough scraps and continue baking as directed above. Bake the cookies, one sheet at a time, in the middle of the oven for 11-13 minutes or until glaze is just tinged with brown. Reverse sheet halfway through baking to ensure even browning from front to back. Transfer the sheet to wire rack and let stand until the cookies firm up slightly. 1-2 minutes. Using a spatula, transfer the cookies to wire rack to cool completely. Store in a single layer or layered with wax paper in an airtight container for up to 2 weeks or freeze up to 1 month.
Title: Easy Quinces - Slow Cooker
Ingredients:
- 1 hot water
- 2 1/2 raw sugar
- 4 quinces
- 2 lemons, juice and zest of
Instructions:
1. Turn slow cooker to high and add sugar and water.
2. Stir to dissolve sugar.
3. Gently pack quinces in syrup and close lid.
4. Cook on high for the first hour.
5. Turn to low and cook for six hours, or until quinces turn a rich red.
6. Pour lemon juice over quinces and scatter with lemon zest.
7. Simmer on low for a least half an hour, or until ready to serve.
8. Serve with fresh cream.
Title: Milch Reis (German Rice Pudding)
Ingredients:
- 2 white rice
- 4 water
- 1/2 salt
- 4 milk
- 1/2 - 1 1/2 sugar
- 1 1/2 vanilla
- 2 eggs
- 3 butter
Instructions:
1. Bring rice, water and salt to boil. Cover and reduce heat to low.
2. Cook 20 minutes, until all water is absorbed.
3. Add 3 cups milk, sugar and vanilla to rice.
4. Simmer on low, stirring often, about 20 minutes, until most of milk is absorbed.
5. Beat eggs until smooth, add 1 cup milk and beat until thoroughly combined.
6. Slowly pour egg mixture into rice and continue cooking until desired consistency (about 5 minutes). Remove from heat.
7. Add butter and stir until butter is thoroughly melted and incorporated.
8. Enjoy.
Title: Banana Chocolate Chip Muffins
Ingredients:
- 1 whole wheat flour
- 1 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 butter
- 1 granulated sugar
- 3 eggs
- 2 milk
- 1/4 walnuts
- 1
Instructions:
1. Preheat oven to 375.
2. Soft dry ingredients.
3. Beat butter and sugar.
4. Add eggs.
5. Beat in bananas.
6. Add dry ingredients, alternating with milk.
7. Stir in chocolate chips and walnuts.
8. Spoon batter into foil muffin cups, 3/4 cup full.
9. Bake for 20 minutes.
Title: Chocolate Hazelnut Crumble Bars
Ingredients:
- 1/2 chocolate chips
- 3/4 all-purpose flour
- 2 baking soda
- 1/2 salt
- 1/4 butter
- 1/2 brown sugar
- 3/4 eggs
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees F. Prepare an 8-inch square pan lined with wax paper on the bottom and up across the sides of the pan (so it'll be easier to take out later).
2. Melt nutella and chocolate chips on a double boiler. Let cool.
3. In a small bowl, stir together flour, salt and baking soda. Set aside.
4. In a large bowl, cream the butter then slowly add sugar until smooth. Beat in eggs one at a time then add vanilla. Gradually mix in dry ingredients.
5. Evenly press 2/3 of the dough thinly onto the bottom of the pan.
6. Pour the hazelnut mixture onto the bottom dough, spread evenly.
7. Crumble the remaining dough and sprinkle onto the top of the filling.
8. Bake for 20 minutes or until golden brown on top. Let cool completely on wire rack.
9. To cut, move to a cutting board then slice evenly.
Title: Mini Flourless Espresso Chocolate Cupcakes
Ingredients:
- 4 dark chocolate
- 1/2 unsalted butter
- 2/3 granulated sugar
- 2 vanilla extract
- 1 1/2 instant espresso coffee powder
- 3 eggs
- 1/2 confectioners' sugar
- 2
Instructions:
1. Heat oven to 375 degrees F. Coat 2 (12 cup mini muffin tins) with cooking spray.
2. Combine chocolate and butter in a microwave safe glass bowl and microwave for 1 minute on high. Stir until melted.
3. Whisk in sugar, vanilla extract, espresso powder, and eggs until well combined.
4. Sift cocoa over top and whisk until smooth.
5. Divide batter among prepared pans and bake until cakes have risen. Bake 10 minutes.
6. Cool in pans on rack 10 minutes.
7. Carefully remove cakes and cool on rack.
8. Dust with confectioners' sugar. Enjoy!
Title: Chocolate Ranch Cookies
Ingredients:
- 1/2 butter
- 1 1/2 quick oats
- 1/2 sweetened condensed milk
- 1 all-purpose flour
- 1/2 baking powder
- 2 2% low-fat milk
- 1 walnuts
- 1
- 2
Instructions:
1. Preheat the oven to 350°F Using a heavy-duty mixer, combine butter and cookie crumbs. Mix in oats and sweetened condensed milk. Add flour, baking powder and milk. Stir in walnuts and chocolate chips by hand. (The batter will be very thick.)
2. Drop by rounded tablespoons onto an ungreased cookie sheet. Bake 12 minutes. Be careful not to overbake as the cookies should be chewy.
Title: Frosted Apple Squares
Ingredients:
- 2 1/2 all-purpose flour
- 1 sugar
- 1 salt
- 1 shortening
- 1 egg
- 2/3 milk
- 2/3 apples
- 5 sugar
- 1 1/2 cinnamon
- 1 1/2 icing sugar
- 1 lemon juice
- 1
- 2
Instructions:
1. Preheat oven to 400°F Combine flour, sugar and salt.
2. Cut in shortening.
3. Put egg in a 1-cup measure.
4. Add enough of the milk to bring to the 2/3 cup level.
5. Stir together and add to the pastry mixture.
6. Stir to combine.
7. Shape into a ball.
8. Dought will be soft.
9. Divide in half.
10. On a floured pastry cloth, roll one piece of dough into a 10" X 12" rectangle.
11. Place on an ungreased cookie sheet.
12. Sprinkle with cornflake crumbs.
13. Spread with apples, sugar and cinnamon, leaving a bare border of dough of about 3/4".
14. On a floured pastry cloth, roll the remaining piece of dough into another 10" X 12" rectangle.
15. Place over the apple mixture on the other piece of dough.
16. Pinch edges firmly together to hold in the filling.
17. Brush top with egg white.
18. Bake at 400F for about 40 minutes, or until done.
19. Combine icing sugar and lemon juice.
20. Remove apple concoction from the oven.
21. While still hot, drizzle the glaze over all.
22. Cool slightly as we don't want burnt lips.
23. Cut into squares and serve warm.
Title: Cookies
Ingredients:
- 1/4 potato flour
- 1/2 cornstarch
- 1/4 powdered milk
- 1 sugar
- 1 baking powder
- 1/2 eggs
- 3 salt
- 1 sweetened flaked coconut
- 1/3 butter
- 1/2
Instructions:
1. Heat oven 375 degrees.
2. Brush 2madelene cookie pans with melted butter and sprinkle flour generously.
3. Mix all the rest of the ingredients with a hand mixer.
4. Spoon the batter into madelene cookie pans.
5. bake 10 to 12 minutes.
Title: Danish banana cake
Ingredients:
- 2/3 butter
- 1 1/2 sugar
- 2 eggs
- 1 vanilla
- 2 bananas
- 3 flour
- 2 baking powder
- 2 baking soda
- 1 sour cream
- 5 chocolate chips
- 1/2 walnuts
- 1/4 brown sugar
- 1 cinnamon
Instructions:
1. Cake: grease a mold 9 X 13 (some flour too), beat together the butter and sugar
2. Add the eggs and beat
3. Add vanilla and the mashed bananas
4. In another bowl mix the flour, baking powder and baking soda.rnAlterning with the sour cream add the dry ingredients to the first part.
5. Pour into the mold and add on top the cinnamon, brown sugar, chipits and nuts.rn(I don't measure it, I sprinkle them over the cake);rnCook 50 to 60 minutes at 350 degree F.
Title: Orange-Anise Bizcochitos (Mexican Orange-Anise Cookies)
Ingredients:
- 3/4 vegetable shortening
- 1 sugar
- 1 egg
- 1 all-purpose flour
- 1/4 anise seeds
- 2 1/2 baking powder
- 1 1/2 salt
- 1 ground cinnamon
- 1/4
- 1
Instructions:
1. In a large bowl, with mixer on medium speed, beat shortening and 3/4 cup sugar until smooth. Add egg, orange peel, and orange juice and beat just until combined.
2. In a medium bowl, mix 2 1/2 cups flour, anise seeds, baking powder, and salt. Add to shortening mixture, stir to mix, then beat well until well blended. Divide dough in half and flatten each half into a disk. Wrap each disk tightly in plastic wrap and freeze until firm, about 30 minutes.
3. Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/8-inch thick. With floured (2 to 2 1/2-inch) cookie cutters, cut dough into shapes and place about 1-inch apart on greased cookie sheets.
4. Bake cookies at 350°F just until edges are golden, about 10-12 minutes. Cool on sheets for 5 minutes, then transfer to racks to cool completely.
Title: Pecan Cookies
Ingredients:
- 2 butter
- 1 sugar
- 4 all-purpose flour
- 1 pecans
- 2 vanilla extract
- 1/4 salt
- 2 sugar
Instructions:
1. Put the pecans in a blender or food processor to get them down to a crumbly not-so fine powder-like consistency.
2. Cream together the 2 cups of butter with the sugar and vanilla.
3. Sift together flour and salt.
4. Add to butter mixture.
5. Mix well.
6. Add the nuts.
7. Mix to combine.
8. Roll into balls and bake fot 15-20 minutes.
9. Roll in the remaining sugar while still warm.
Title: Apricot Custard Tart
Ingredients:
- 1 1/2 all-purpose flour
- 1/3 golden brown sugar
- 1/4 salt
- 1/2 margarine
- 1 1/2 vanilla
- 3 sugar
- 1/2 sugar
- 1/4 flour
- 3 brandy
- 2 vanilla
- 2 apricots
- 2
- 2 1/2
- 1 1/4
Instructions:
1. For crust blend flour sugar and salt in processor 5 seconds.
2. Add butter, cutting in using on/off turns until mixture resembled coarse meal.
3. Mix in vanilla and enough water to form moist clumps.
4. Knead dough briefly on work surface to combine and flatten into disk.
5. Cover with plastic and chill until firm --at least two hours or 1/2 hour in freezer.
6. Preheat oven to 375 .
7. Roll out dough on lightly floured surface to 13-inch round.
8. Transfer to 11-inch diameter tart pan with removable bottom.
9. Gently press dough into pan, trimming excess dough.
10. Freeze 30 minutes.
11. Place pan on baking sheet and bake until light golden about 25 minutes.
12. If crust bubbles, prick with tooth pick.
13. Cool crust. For filling: Combine cream, 1/4 cup sugar, flour, brandy, yolk and vanilla in processor and blend until smooth.
14. Arrange apricot pieces cut side down in cooled crust. Pour custard over fruit. Sprinkle with remaining 3 Tbsp of sugar.
15. Bake tart on baking sheet until apricots are tender and filling is puffed and set --anywhere from 30 to 60 minutes.
16. Test with tooth pick.
17. Cool to room temper- ature. Brush pan bottom up to free tart and serve.
Title: Easy Rhubarb Cake
Ingredients:
- 1 water
- 3 rhubarb
- 1/3 granulated sugar
- 1 1/3 strawberry Jell-O gelatin dessert
- 4 miniature marshmallows
- 1
- 8
Instructions:
1. Preheat oven to 350ºF.
2. Line the bottom of an ungreased 9x13- inch baking pan with enough chopped rhubarb to cover bottom.
3. Sprinkle sugar evenly over rhubarb.
4. Then sprinkle Jello powder and marshmallows.
5. Prepare a standard white cake mix according to package directions.
6. Pour the mix over ingredients in pan.
7. Bake about 45 minutes.
8. Let stand a few minutes and invert pan on serving sheet.
Title: Milky Way Cake Frosting
Ingredients:
- 2 1/2 sugar
- 1 evaporated milk
- 1 marshmallow creme
- 1 chocolate chips
- 1/2 margarine
Instructions:
1. Combine sugar and milk in saucepan.
2. Cook to soft ball stage.
3. Add chocolate chips,marshmallow creme and margarine.
4. Stir until melted and thoroughly blended.
5. Cool and spread on cake.
Title: Basic Sugar Cookies
Ingredients:
- 3/4 butter
- 1 sugar
- 1 egg
- 1 vanilla
- 2 1/2 all-purpose flour
- 1/2 baking powder
- 1 salt
- 2 icing sugar
- 3 milk
Instructions:
1. Beat butter until fluffy, beat in sugar in 3 additions.
2. Beat in egg and vanilla.
3. In separate bowl mix flour, baking powder and salt; beat into butter mixture in 3 additions.
4. Divide dough in 2 equal portions and shape into discs. Wrap in plastic wrap and place in fridge for 1 hour.
5. Preheat oven to 375°F.
6. On lightly floured surface roll out dough to 1/4 inch thickness, cut into shapes.
7. Place cookies 1 inch apart on baking sheets, greased or lined with parchment paper (I spray mine with PAM).
8. Bake until light golden for about 10 minutes. Depending on your oven you may have to turn pans halfway through.
9. Mix cookie glaze ingredients until preferred consistency and have fun decorating!
Title: Brownie Surprise Cookies
Ingredients:
- 1 sugar
- 1/2 margarine
- 1 egg
- 1 vanilla
- 1 1/2 flour
- 1/2 milk
- 1/4 baking soda
- 1/2 salt
- 1/2 marshmallows
- 24 powdered sugar
- 2 1/2 salt
- 1/3 margarine
- 1 milk
- 3
- 4 -5
- 1
Instructions:
1. Heat oven to 350°F.
2. Combine 1 cup sugar and 1/2 cup margarine in large mixer bowl.
3. Beat at medium speed until creamy.
4. Add egg and vanilla, and continue beating until well mixed.
5. Reduce speed to low,and add all remaining cookie ingredients except marshmallows.
6. Beat until well mixed.
7. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
8. Bake for 6-7 minutes or until edges are just set.
9. Remove from oven.
10. Press 1 marshmallow half onto center of each cookie.
11. Continue baking for 2 minutes or until marshmallow is softened.
12. Cool 1 minute; remove from cookie sheets.
13. Cool completely.
14. Combine all frosting ingredients except milk in small mixer bowl.
15. Beat at low speed, adding enough milk for desired spreading consistency.
16. Frost cooled cookies, covering entire marshmallow.
17. Variations: Before putting frosting over cooled cookies, spread a thin layer of peanut butter, caramel, or seedless raspberry jelly over marshmallow, and then add your frosting.
Title: Heavenly Toffee Trifle
Ingredients:
- 1 instant coffee
- 1/4 sugar
- 12 skim evaporated milk
- 2 instant vanilla pudding
- 1
- 2
- 6
Instructions:
1. In a large bowl, dissolve coffee and sugar in 2 T. hot water; refrigerate until cool.
2. Meanwhile, cut or tear cake into 1 1/2-inch chunks.
3. Pour milk and pudding into coffee mixture. Mix on low speed for 2 minutes. Stir in cake pieces by hand and set aside for 5 minutes.
4. In an attractive 2-quart serving bowl, layer half the cake-pudding mixture; top with half the defrosted, frozen whipped topping and half the toffee. Repeat with remaining cake mixture and whipped topping.
5. Sprinkle remaining toffee over the top.
6. Cover with plastic wrap and refrigerate for 1-2 hours for flavors to blend.
7. You can also refrigerate this overnight to serve the next day. Cook time is the refrigeration time.
Title: Raspberry Parfait
Ingredients:
- 1/3 fat-free cottage cheese
- 1/3 fat free cream cheese
- 3 sugar
- 1 fresh raspberry
- 2 graham cracker crumbs
- 1/4
- 2
Instructions:
1. Process cottage cheese in blender until smooth. Add cream cheese and sugar and process slightly, just until smooth.
2. In a small bowl, combine raspberries and jelly. Spoon one-half of the fruit into the bottom of two parfait or wine glasses and top with one-half the cheese mixture.
3. Sprinkle with crackers crumbs; top with remaining cheese mixture. Spoon remaining fruit mixture over all and top with whipped topping.
4. Chill well before serving.
Title: My Mercy! Strawberry Cake
Ingredients:
- 1 buttermilk
- 3/4 sugar
- 1 eggs
- 1/3 Cool Whip
- 4 sugar
- 1 cream cheese
- 1 vanilla extract
- 2 butter
- 2
- 1/2
Instructions:
1. Strawberry Cake directions: Mix all together, beat 4 minutes.
2. Makes 4 layers.
3. She bakes her layers at 365- 370 degrees for 30- 35 minutes.
4. (Ovens vary!) Icing directions: Beat cream cheese, sugar, butter until creamy and smooth.
5. Add Cool Whip and flavoring.
6. Beat until mixed well and smooth.
7. Spread over cake layers and top and sides of cake.
8. Puree' strawberries in blender with lots of sugar (to taste).
9. Spread strawberries over icing on layers and on top of cake.
10. As my grandmother says,"My Mercy!
11. ".
Title: Thick Peanut Butter Chocolate Chip Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1 fine sea salt
- 1/2 unsalted butter
- 3/4 creamy peanut butter
- 1/2 granulated sugar
- 1 dark brown sugar
- 2 vanilla
- 2
Instructions:
1. Preheat oven to 350. Line baking sheets with parchment paper. (I skipped the parchment paper and used my butter wrappers to grease the cookie sheets instead).
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In a large heat safe bowl, microwave the butter until melted. Vigorously stir in the peanut butter into the hot butter until well combined.
4. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla. Gradually stir in the flour mixture. Stir in the chocolate chips. Dough may be a little loose and slightly crumbly.
5. If time permits, cover the dough in plastic wrap and refrigerate for at least 24 hours but no longer than 72 hours. Let the dough sit at room temperature just until it is soft enough to scoop.
6. Divide the dough into 3 tablespoon sized balls using a spring loaded scoop and drop onto prepared baking sheets. Flatten dough slightly into disc shapes with your palms. Dot each disc with a few extra chocolate chips for picture-perfect cookies.
7. Bake for 12 minutes, or until golden brown. Let cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
8. *Make sure to measure your flour correctly or you may end up with super crumbly dough. Also, you'll want to use conventional peanut butter for this recipe with an added oil. Completely natural peanut butter won't work well.