lumicero/recipes-ing2inst huggingface dataset:
Title: Desert Safe Irresistible Brownies
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/2 butter flavor shortening
- 2/3 granulated sugar
- 2 eggs
- 4 white chocolate chips
- 2
Instructions:
1. PREHEAT oven to 350°F Grease 13 x 9-inch baking pan.
2. COMBINE flour, cocoa, baking powder and salt in small bowl. Beat shortening, sugar and eggs in large mixer bowl until creamy. Gradually beat in flour mixture. Stir in morsels. Pour into prepared baking pan.
3. BAKE for 25 to 30 minutes, or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Cut into squares.
Title: Grape Cake
Ingredients:
- 1/2 butter
- 1/4 sugar
- 3 fresh lemon rind
- 1 vanilla
- 1/2 sugar
- 3 flour
- 1/2 green seedless grapes
- 1 1/4
- 1 1/3
Instructions:
1. Cream together the butter and the ¼ cup sugar. Beat in egg yolks, 1 at a time, beating well after each addition. Beat in lemon rind and vanilla.
2. In another bowl, beat egg whites until they hold soft peaks. Add the ½ cup sugar, 2 tablespoonfuls at a time and continue to beat until they hold stiff peaks.
3. Stir one fourth of the whites into the yolk mixture and fold in the remaining whites. Sift the sifted flour over the mixture, folding it in gently.
4. Transfer the batter to a buttered 8 inch round cake pan. Sprinkle the grapes over the top of the batter.
5. Bake at 350 F for 35-40 minutes or until it is lightly browned and pulls away from the sides of the pan. Let the cake cool in the pan on a rack until barely warm. Makes 6 to 8 servings depending on how you cut it.
Title: Camie's Easy Peach Cobbler
Ingredients:
- 2 butter
- 1/4 sugar
- 1 flour
- 1 baking powder
- 2 salt
- 1/4 cinnamon
- 1/2 nutmeg
- 1/2 allspice
- 1/4 milk
- 1/2 sugar
- 2 -4
Instructions:
1. Pour peaches into a 9x9 pan.
2. Cream butter and sugar together.
3. Sift dry ingredients and add to butter mixture.
4. Stir in milk.
5. spread over peaches going to edge of pan.
6. sprinkle with 2-4 Tablespoons sugar.
7. Pour reserved liquid over top, just enough to make wet, if using syrup you may want to skip the sugar.
8. Bake 350 for 30-45 min or until golden.
Title: Chocolate Pudding
Ingredients:
- 2 cornstarch
- 2/3 skim milk
- 2 sugar
- 2 1/4 salt
- 1/2 vanilla extract
- 1/8
- 1
Instructions:
1. In a small bowl, lightly beat egg whites and set aside. In a large bowl, combine 2/3 cup of cocoa and cornstarch. Whisk 3/4 cup of milk into cocoa mixture until completely smooth.
2. In a large heavy saucepan, combine remaining milk, sugar, and salt. Bring to a boil over high heat, whisking constantly. Remove pan from heat.
3. Whisk cocoa mixture into hot milk mixture. Bring to a boil over medium-high heat; boil for 2 minutes, whisking constantly. Remove pan from heat.
4. Gradually whisk 1 cup of hot cocoa mixture into the egg whites. Pour mixture back into pan. Cook over medium-low heat for 2 minutes, whisking constantly. Do not boil. Remove pan from heat.
5. Add vanilla; blend well. Pour pudding into serving dishes. Cool to room temperature. Cover and chill for 1 hour.
Title: White Chocolate and Caramello Brownies
Ingredients:
- 125 butter
- 180 white chocolate
- 1/2 caster sugar
- 1 1/4 plain flour
- 2 eggs
- 180 white chocolate
- 125 icing sugar
Instructions:
1. Grease a deep 19cm square cake pan; line base and sides with baking paper.
2. Place butter and white chocolate in a medium pan. Stir over a low heat until smooth. Cool for 10 minutes.
3. Stir in sugar, sifted flour, eggs, extra white chocolate and Caramello chocolate; mix until just combined. Spread mixture into prepared pan.
4. Cook in a moderate oven (180°C) for about 40 minutes, or until cooked when tested. Cool in pan before cutting into squares.
5. Serve brownies dusted with sifted icing sugar.
Title: Cheater Cronuts
Ingredients:
- 2 pudding
- 4 canola oil
Instructions:
1. Break roll dough into sets of 2 triangles and smoosh perforations together to make a rectangle. Stack 2 rectangles together, then fold widthwise and press together. Cut out doughnuts.
2. Heat oil to 350 degrees, then fry 60-90 seconds on each side until golden brown. Drain on paper towels and allow to cool.
3. Split cronut in the middle and place 2 tablespoons of vanilla puccing in the center, then put back together. Apply glaze.
4. VANILLA GLAZE: 4 cups powdered sugar, 1 tsp vanilla, add milk until the right consistency.
5. CINNAMON SUGAR: 1/4 cup granulated sugar, 1/2 tsp cinnamon.
6. LEMON GLAZE: 2 cups powdered sugar, juice of one lemon, 1/2 of zest from one lemon.
Title: Toffee Caramel Flan
Ingredients:
- 1 1/4 white sugar
- 1/2 water
- 1 1/2 milk
- 1 1/2 heavy cream
- 1 cinnamon stick
- 1 vanilla bean
- 4 eggs
- 2 brown sugar
- 5 molasses
- 2 amaretto liqueur
- 1
Instructions:
1. Butter six 3/4-cup ramekins.
2. Combine the white sugar with the water in a small, heavy saucepan and bring to a boil. Cook until the sugar reaches a dark golden brown. Immediately pour about 2 tablespoons into each of the ramekins, tilting to spread the caramel evenly along the bottom. Arrange the ramekins in a baking dish 2 inches deep and set aside.
3. Combine the milk, cream, cinnamon stick and vanilla bean in a heavy saucepan. Bring just to a boil, cover and remove from the heat. Let steep for about 30 minutes.
4. Preheat oven to 325 degrees. Whisk the eggs, yolks, brown sugar, molasses and Amaretto together in a medium bowl. Uncover the milk mixture and return it to the stove. Bring just to the boil again. Whisk about one-third of the hot milk into the egg-sugar mixture to temper it. Whisk in the remaining hot milk. Strain the custard through a fine sieve. (We skipped this step.) Pour into the caramel-lined ramekins, filling them to just below the rim. Pour enough warm water into the bottom of the baking pan to reach halfway up the sides of the ramekins. Bake for 30 to 40 minutes, or until almost set but still somewhat liquid in the center.
5. Chill completely before serving. To unmold, run a small knife around the edge of the custard, invert onto a serving plate and give the ramekin a firm, sideways shake.
Title: Lemon Meringue Cake
Ingredients:
- 3 cake flour
- 1 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 2 sugar
- 4 eggs
- 1 vanilla extract
- 1 milk
- 9 sugar
- 1 fresh lemon juice
- 1/2 salt
- 1/4 unsalted butter
- 4 sugar
- 2 1/4 fresh lemon juice
- 1 1/2
- 3/4
Instructions:
1. Cake-----------.
2. Preheat the oven to 350F degrees.
3. Butter 2 9" round cake pans and line the bottoms with parchment.
4. Butter the paper and dust the pans lightly with flour, tapping out any excess In a medium bowl, sift together the cake flour, baking powder and salt.
5. In the bowl of a stand mixer, beat the sugar with the butter at high speed until fluffy, about 5 minutes.
6. Add the eggs and egg yolks, 1 at a time, beating well after each addition.
7. Beat in the vanilla.
8. Beat in the flour mixture at low speed in 3 batches, alternating with the milk, beat until just smooth.
9. Scrape the batter into the prepared pans and smooth the surfaces.
10. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the cakes cool on racks for 10 minutes, then unmold onto the racks and let cool completely.
12. Curd------------.
13. Fill a large bowl with ice water.
14. In a heavy medium sauce pan, whisk the egg yolks with the sugar, lemon juice and salt.
15. Add the butter and cook over moderate heat, stirring constantly until the curd is thick nd just beginning to simmer, about 5 minutes.
16. Set the saucepan in the water bath and chill the curd, whisking occasionally.
17. Meringue------.
18. In a saucepan, bring 1" of water to a boil.
19. In the clean bowl of a stand mixer, whisk the sugar, egg whites and lemon juice.
20. Set the bowl over the saucepan and cook, whisking constantly until the sugar dissolves, about 6 minutes.
21. Return the bowl to the mixer and beat the meringue at medium speed for about 10 minutes, or until cooled to room temperature.
22. Continue beating at high speed until the meringue is thick, shiny and billowy, about 15 minutes longer.
23. Assemble the cake-----------.
24. Using a serrated knife, trim the cake tops to make them level.
25. Halve each cake horizontally.
26. Set 1 layer on a cake plate, cut side up, spread with 1/3 of the curd.
27. Set another layer on top and spread with another 1/3 of the curd.
28. Set another layer on top and spread the remaining curd, cover with the final layer of cake, cut side down.
29. With a large offset spatula, frost the sides of the cake with a thin layer of meringue.
30. Top the cake with the remaining meringue and swirl decoratively, then serve.
31. Make ahead: The layers can be wrapped in plastic and refrigerated for 2 days or frozen up to 1 month.
32. The curd can be refrigerated for 3 days.
33. The assembled cake can be refrigerated for up to 2 days.
Title: Chef Joey’s Peachy Egg Rolls
Ingredients:
- 2 cornstarch
- 1 water
- 4 brown sugar
- 1/4 vegan margarine
- 3 egg
- 2
- 1
Instructions:
1. Thaw the peaches completely in the microwave.
2. Reserve the liquid. Add the water to the peach liquid and put in a small bowl. Add the cornstarch and give it a good stir to combine.
3. Heat the thawed peaches in a large sauce pan until hot.
4. Add the cornstarch water mixture to the hot peaches and stir until thickened.
5. Add the brown sugar and vegan margarine. Stir well.
6. Remove from the sauce pan and put into a bowl.
7. Crack the egg into a small bowl and mix. You will brush this on to the egg roll.
8. Put a mound of peaches onto each of the egg roll wrappers.
9. Brush the egg on one half of the square and fold over to make a triangle. Bring The two ends of the bottom of the triangle together and seal with a little egg. Then bring the point down and seal to form a little rectangular package.
10. Brush all over the packet with the egg wash and bake at 350’F for 15-18 minutes.
11. Cool on a wire wrack. You can also sprinkle the packet with white sugar and cinnamon before you bake them, or you can sprinkle with powdered sugar when they are still warm.
12. Bon Appetit!
Title: Judy's Real Deal Apple Dumplings
Ingredients:
- 1 1/4 water
- 1/2 sugar
- 1/2 cinnamon
- 2 nutmeg
- 2 1/4 margarine
- 1/4 butter
- 2/3 flour
- 6 salt
- shortening
- apples
Instructions:
1. For syrup: Mix 1 cup of the sugar, 1/4 tsp cinnamon, 1/4 tsp nutmeg, and 1 /4 cups water. Bring to a boil, reduce heat, and simmer 5 minutes. Remove from heat and stir in margarine.
2. For pastry: Mix flour and salt. Cut in shortening. Add 6 - 8 T cold water a little at a time, tossing with a fork, until moist enough to form into a ball. Roll into an 18 x 12 inch rectangle; cut into six 6-inch squares.
3. Peel and core apples. (Or peaches or pears.) Place 1 fruit on each pastry square. Combine 1/4 Celsius sugar, 1/4 tsp cinnamon, and 1/4 tsp nutmeg. Sprinkle on fruit. Moisten edges of pastry. Fold corners to center atop fruit; pinch to seal.
4. Place in an oblong baking pan. Pour syrup over pastries. Bake in a 375* oven about 45 minutes or until fruit is tender and pastry is brown.
5. Serve with ice cream if desired.
Title: Blueberry Buckle
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 3/4 sugar
- 1/4 butter
- 1 egg
- 1/2 milk
- 2 blueberries
- 1/2 sugar
- 1/3 all-purpose flour
- 1/2 ground cinnamon
- 1/4 butter
Instructions:
1. Preheat oven to 350 degrees.
2. Grease 9x9x2 inch baking pan.
3. Stir together 2 Cups flour, baking powder, and salt. Set aside.
4. In a medium bowl, combine 3/4 Cup sugar and 1/4 Cup butter. Beat with an electric mixer on medium speed until combined.
5. Add egg, beat until fluffy.
6. Alternately add flour mixture and milk to egg mixture, beating on low speed after each addition just until combined.
7. Gently fold in berries.
8. Spread batter in prepared pan.
9. For topping, in a small bowl, combine 1/2 Cup sugar, 1/3 Cup flour, and cinnamon.
10. Cut in 1/4 Cup butter until mixture resembles coarse crumbs.
11. Sprinkle topping over batter, sprinkle with additional sugar.
12. Bake for 40 to 45 minutes or until topping is golden and toothpick inserted in center comes out clean.
13. Serve warm, with whipped cream, if desired.
Title: Coconut Macaroons With a Chocolate Topping
Ingredients:
- 3 caster sugar
- 1 1/4 fresh lemon rind
- 1 cornflour
- 2 dark semi-sweet chocolate
- 3
- 125
Instructions:
1. Preheat oven to 160°C Line a big tray with baking paper.
2. Place egg whites in a bowl and beat with an electric beater until soft peaks form.
3. Add the sugar slowly and continue beating till mixture appears thick and shiny and the sugar is completely dissovled.
4. Add the grated rind and beat till it is just mixed.
5. Add the coconut and the cornflour and stir with a metal spoon till they are just incorporated well into the mixture.
6. (DO not stir too much) Drop one heaped teaspoonful of the mixture onto the tray about 3-4 cms from each other and bake on the top shelf for 15-20 minutes or till the top is light golden in colour.
7. Cool macaroons and then dip half into the melted chocolate.
8. Allow the chocolate to set before serving.
Title: Peanut Butter Graham Bars (No-Bake)
Ingredients:
- 3/4 firm margarine
- 1 peanut butter
- 2 1/4 confectioners' sugar
- 1 graham cracker crumbs
- 2 graham cracker crumbs
- 1/3 butter
- 1/3 margarine
- 1/2 vanilla
- 1/2
Instructions:
1. Prepare a 9-inch or an 8 x 8-inch baking dish.
2. In a large bowl combine 3/4 cup melted butter or margarine with 1 cup peanut butter; vigorously mix with a wooden spoon until combined and smooth.
3. Add in confectioners sugar; mix until combined.
4. Add in 1 cup plus 2 tablespoons graham cracker crumbs and finely chopped peanuts; mix with a wooden spoon until well combined.
5. Press the mixture into the prepared pan; chill for 1 hour.
6. For the topping; in a saucepan (or in the microwave) combine the 1/3 cup butter or margarine with both chocolate chips; stir over low heat until combined and melted, then add/mix in vanilla.
7. Spread over the cooled peanut butter mixture.
8. Refrigerate for 1 hour then cut into desired size squares (pre-slicing the bars when not yet completely cold will prevent the chocolate from cracking while slicing) return to fridge until completely cold.
Title: Cooked Pudding Icebox Dessert
Ingredients:
- 1/4 margarine
- 1 1/3 granulated sugar
- 1 2% evaporated milk
- 1 1% low-fat milk
- 1 1/4 Jell-O chocolate pudding and pie filling
- 1 vanilla extract
- 106
- 1
Instructions:
1. Pre-heat oven to 350 degrees F.
2. Melt margarine, stir in Oreo crumbs and sugar. Press firmly into a sprayed 11 x 7 pan. I know this is an odd size but 9 x 13 is too large and your dessert layers will be too skinny. 9 x 9 would be fine as well.
3. Bake for 10 to 15 minutes and cool completely.
4. In a saucepan mix together evaporated milk, 1 % milk, baking chocolate and pudding mix. Cook on medium low until bubbling and thickened - I make sure I cook this for 10 minutes on low, stirring with a wire whisk constantly.
5. Remove from heat and stir in vanilla extract.
6. Cover with sprayed plastic wrap (this will prevent a tough skin from forming) and leave on the counter until room temperature.
7. When cooled, whisk again just to smooth it up and spread carefully over cooled crust.
8. Cover again with plastic wrap and refrigerate until firm.
9. Whip cream with a packet of Dr. Oetker's whipping cream stabilzer and spread over fully cooled pudding - decorate with nuts or toasted coconut.
10. VARIATIONS: Are endless! I have made the above version with 2 layers: chocolate cooked pudding AND coconut cooked pudding. Another is chocolate AND banana cooked puddings. You can substitute the Oreo crumbs for graham crumbs and use vanilla or butterscotch puddings instead - omit the square of baking chocolate in these cases.
Title: Sour Cream Fudge Layer Cake With Chocolate Rum Frosting
Ingredients:
- 2/3 dark rum
- 4 Kahlua
- 1/3 sour cream
- 1 baking soda
- 1 1/2 salt
- 1/4 butter
- 3/4 granulated sugar
- 1 3/4 eggs
- 2 all-purpose flour
- 2 1/4 icing sugar
- 2 1/2 cocoa powder
- 1/2 butter
- 1/2 dark rum
- 3 Kahlua
- 1 -2 sour cream
- milk
Instructions:
1. Preheat oven to 350°F (180°C). Line two 9-inch round cake pans with parchment paper. Butter pans well and dust with cocoa powder, shaking out excess.
2. Combine coffee and chopped chocolate in a large glass bowl and microwave at high for 1 to 2 minutes or until piping hot and chocolate is melted. Whisk in rum until smooth. Let cool to room temperature.
3. Place sour cream in a bowl and stir in baking soda and salt.
4. Cream butter and sugar in a large bowl using an electric mixer until fluffy. Beat in eggs, one at a time, until incorporated. Beat in chocolate mixture until smooth. Beat in half the flour alternately with half the sour cream mixture, beat in remaining flour and sour cream mixture to make a smooth batter. Spread evenly in prepared pans.
5. Bake on rack in middle of oven for 35 to 40 minutes or until cake feels firm in the centre and edges begin to pull away from sides. Leave in pans for 5 minutes, then turn out onto wire racks to cool. Cake layers can be wrapped well in plastic wrap, then foil and frozen for up to 1 month.
6. For frosting, sift icing sugar and cocoa powder together through a fine sieve into a large bowl. Beat in butter and rum using an electric mixer, starting at a slow speed, until smooth. Beat in enough sour cream to make a smooth spreadable frosting.
7. Arrange one cake layer on a large plate and spread with some of the frosting. Top with second cake and spread tops and sides with remaining frosting.
Title: Tra Vigne Biscotti
Ingredients:
- 3 1/2 all-purpose flour
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 2/3 unsalted butter
- 1/3 turbinado sugar
- 5 light brown sugar
- 6 eggs
- 1 anise seed
Instructions:
1. Sift together the flour, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, turbinado sugar, and brown sugar until light and fluffy. Add the eggs, flour mixture, and aniseed. Beat on low just until the dough begins to come together. Add the almonds and mix just until distributed. Do not overwork. On a floured board, shape the dough into a ball, flatten, put in a bowl, and chill for 2 hours to allow the dough to relax.
2. Preheat the oven to 325°F Line a baking sheet with parchment paper. Divide the dough into 2 equal portions on a lightly floured work surface. Using your hands, roll each portion into a log about 3 inches in diameter. Roll the logs in turbinado sugar to coat well. Place the logs on the prepared baking sheet and press down lightly to flatten slightly. Logs should be several inches apart. (For more delicate cookies, divide in thirds and roll into logs 2 inches in diameter.).
3. Bake until firm and light brown, about 1 hour. When poked with a finger, the dough should feel firm to the touch and not collapse or cave inches Remove from the oven, then lower the oven temperature to 300°F.
4. Let the logs cool completely. Carefully move them, still on the parchment, to a cutting board, then peel off the parchment. Cut the logs with a sharp serrated knife into 1/3- to 1/2-inch-thick slices. Lay the slices down on a baking sheet and return to the oven. Bake until toasted to a golden brown on both sides, about 50 minutes. Turn the cookies during toasting, as needed, to brown evenly on both sides. Let cool completely, then store in an airtight container.
Title: Heloise's Cake Mix Brownies
Ingredients:
- 1 egg
- 3/4 water
- 1/2 pecans
- 1
Instructions:
1. Grease a 13x9-inch pan.
2. Mix the egg, water and nuts in a large bowl.
3. Add the dry cake mix; stir well, but don't overbeat. If the batter needs a litle more water, add a teaspoonful at a time. But don't add too much because the batter should be thick. Don't overmix - just mix enough so that there is no "powder" showing.
4. Pour into the prepared pan, being sure to smooth the top evenly.
5. Bake for 20 to 25 minutes for chewy brownies; if you like them a little drier, bake a few minutes longer.
Title: Gluten Free Star Cookies
Ingredients:
- 2 1/2 sea salt
- 1/2 baking soda
- 1/4 cinnamon
- 1 coconut oil
- 1/2 vanilla extract
- 5
- 1
Instructions:
1. In a large bowl, combine almond flour, salt, baking soda and cinnamon.
2. In a smaller bowl, mix together coconut oil, agave and vanilla.
3. Mix wet ingredients into dry, then chill dough in refrigerator for 1 hour.
4. Place dough in between 2 large pieces of parchment paper and roll out until ¼ inch thick.
5. Remove top piece of parchment paper and cut out cookies with a small star cutter.
6. Using a metal spatula, place stars on a parchment lined baking sheet.
7. Bake at 350° until lightly browned around the edges, 7-10 minutes.
8. Cool completely prior to handling cookies.
Title: Clafouti Aux Fruits Exotiques (Guadeloupe, Caribbean)
Ingredients:
- 1 fresh pineapple
- 1 fresh mango
- 2 dark rum
- 3 eggs
- 2 flour
- 1 salt
- 1/4 sugar
- 1 1/4 milk
- 1 vanilla bean
- butter
- sugar
Instructions:
1. Put the prepared fruit in a bowl, sprinkle w/the rum & set aside.
2. Break eggs into a bowl & beat lightly. Sift the flour + salt & blend well w/the beaten eggs. Beat in the sugar till the batter is smooth.
3. Heat the milk w/the vanilla bean, but do not allow it to boil. Remove from the heat & allow to infuse for 5 minutes. Remove the vanilla bean & strain the milk into the egg batter (a little at a time), beating well till thoroughly blended. Beat in any fruit juices & rum from the soaked fruit.
4. Arrange the fruit in a buttered shallow oven-proof dish. Pour the batter mixture over the fruit & bake in a preheated oven at 400F for 24-30 min till risen & set. Allow to cool slightly & serve warm sprinkled w/sugar.
5. *NOTE* ~ Altho entered as written, I must admit I found myself wondering if you could sub coconut milk in this recipe to also add that island flavor.
Title: Snickerdoodles from Cake Mix
Ingredients:
- 18 1/4 eggs
- 2 sugar
- 1/3 vanilla extract
- 1/2 ground cinnamon
- 2
Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. In a large bowl mix cake mix, oil, eggs and vanilla extract.
3. Stir until well blended.
4. In a separate small bowl mix sugar and cinnamon.
5. Form cookie dough into 1 inch balls.
6. Roll balls in cinnamon-sugar mixture until completely covered.
7. Place on cookie sheets.
8. Bake@ 275 degrees Fahrenheit for 8-10 minutes until lightly browned.
9. Remove to wire rack to cool.
Title: Nanny's Cream Cheese Pound Cake
Ingredients:
- 1 1/2 oleo
- 3 cake flour
- 1 cream cheese
- 6 eggs
- 3 sugar
- 1 vanilla
Instructions:
1. In a bowl add oleo and sugar, blend.
2. Add cream cheese.
3. Add one egg and small amount of flour at a time, until all the eggs and flour are added.
4. Beat until very smooth.
5. Add flavoring.
6. Bake at 350 degrees for 1 hour and 20 minutes.
7. Variation: Can use lemon, almond, orange, butter, or choice of flavoring.
Title: As-big-as-a-plate Cookies
Ingredients:
- 1 1/2 flour
- 2 baking soda
- 1 salt
- 1 butter
- 1 1/2 brown sugar
- 2 eggs
- 1 vanilla
- 2 1/3 granulated sugar
- 2
- 1 1/2
Instructions:
1. Preheat oven to 350º.
2. Mix flour, baking soda, and salt in a small bowl and set aside.
3. In a large bowl, beat butter and brown sugar until creamy. Beat in eggs and vanilla. Gradually add flour mixture, beating until well blended. Stir in oats, chips, and nuts, if using.
4. Spoon 1/2-cup portions of dough onto greased baking sheets, spacing cookies 6 inches apart and 2 1/2 inches from edges of sheets. Grease bottom of a pie pan (I use cooking spray), dip in granulated sugar, and use to flatten each cookie into 5 inch circle. If necessary, press cookies lightly with your fingers to give them an even thickness.
5. Bake at 350º until edges are lightly browned, about 15 minutes. Let cool on baking sheets for about 5 minutes, then transfer to racks to cool completely.