lumicero/recipes-ing2inst huggingface dataset:
Title: Ginger Cake Muffins With Cream Cheese Frosting
Ingredients:
- 1 3/4 plain flour
- 1 3/4 baking powder
- 3/4 caster sugar
- 125 butter
- 3 eggs
- 3/4 sour cream
- 1/3 golden syrup
- 1/2 glace ginger
- 250 cream cheese
- 1/3 icing sugar
- 4
Instructions:
1. Preheat oven to 180°C Line two 12 cup muffin tin with papers.
2. 'Place the flour, baking powder and sugar in a bowl.
3. Place the butter, eggs, sour cream, golden syrup and ginger in another bowl and mix to combine.
4. Add the butter mixture to the dry ingredients and mix until just combined.
5. Fill muffin tins 3/4 full with mix and bake for 18-20 minutes. Cool in tin for 5 minutes then onto a wire rack.
6. FROSTING.
7. Process cream cheese in a food processer until smooth.
8. Add icing sugar, lemon essence and food colouring, procces until all combine.
9. Spread onto cold muffins with spatula or piping bag.
Title: Revani
Ingredients:
- 2 1/2 granulated sugar
- 3 cold water
- 1 cinnamon stick
- 3 cloves
- 1 orange, rind of
- 1/2 sweet butter
- 6 eggs
- 1 all-purpose flour
- 1 fine semolina
- 3 baking powder
- 1 vanilla extract
- 1 brandy
- 2
Instructions:
1. syrup: Combine 1-1/2 cups of the sugar with the cold water in a saucepan and cook until dissolved, then add the cinnamon stick, cloves, and orange peel and simmer for 15 minutes. Remove the flavorings. Cool.
2. batter: Using an electric mixer, beat the butter in a large bowl until fluffy. Gradually add the remaining sugar, beating on medium speed, then add the eggs, one at a time, beating thoroughly after each addition, without rushing. Meanwhile, sift the flour, semolina, baking powder, and almonds together. Very gradually add to the batter, beating on medium speed, then pour in the vanilla and brandy and give the battera last whirl on high speed for a few seconds.
3. Pour immediately into a buttered 9 x 12 x 3-inch cake pan and bake on the center rack of a moderate oven (350 F) for 30 to 35 minutes, or until the cake springs back when touched by a finger. Remove from the oven and set the pan on a cake rack. Using a sharp knife, score the cake into diamond.
4. shapes. Spoon the cooled syrup over the entire cake and cool.
Title: Iced Eggnog Cookies
Ingredients:
- 3/4 sugar
- 3/4 butter
- 1/3 egg
- 1 vanilla
- 1 flour
- 2 1/2 baking powder
- 1 nutmeg
- 1/2 salt
- 1/4 powdered sugar
- 3
- 1/4
Instructions:
1. Cream butter and sugar.
2. Mix in 1/3 cup eggnog, egg, and vanilla.
3. Add sifted dry ingredients and mix well.
4. Divide dough in half. Wrap. Chill at least an hour so dough will handle well.
5. Working with half of dough at a time, roll to 1/4 inch thick and cut with 3 to 4 inch cookie cutters.
6. Bake 2 inches apart on ungreased cookie sheets, at 375 degrees for 8-10 minutes or until edges are lightly browned.
7. When cookies have cooled, frost with frosting made by combining powdered sugar and 1/4 cup eggnog. (You can divide the frosting and tint it different colors if you'd like.These make really cute "Frosty" the Snowmen.).
Title: Cherry Nut Cookies
Ingredients:
- 1 butter
- 2 sugar
- 2 eggs
- 3 vanilla extract
- 3 1/4 all-purpose flour
- 1/4 baking soda
- 1/4 salt
- 1 pecans
- 1
Instructions:
1. Mix softened butter and sugar until fluffy. Add eggs and vanilla, mixing well.
2. Combine flour, baking soda and salt in a separate bowl and add to creamed mixture. Stir in candied cherries and pecans.
3. Shape dough into long rolls about 2 inches in diameter. Wrap in wax paper and chill at least 4 hours. (May be made days ahead before baking and stored in refrigerator or freezer. Let dough thaw slightly before slicing.).
4. Unwrap and cut into 1/4 inch slices; place on ungreased cookie sheet.
5. Bake in a 350 degree oven for approximately 10 minutes.
Title: Lennie & Miller's Chocolate Orange Swoon
Ingredients:
- 6 chocolate
- 10 milk
- 2 orange brandy
- 2 eggs
- 2 light brown sugar
- 1/2 unflavored gelatin
- 3 hot water
- 2 oranges
- 10 heavy cream
- 1 chocolate
- 1/2 orange zest
- 2 canola oil
- 2 eggs
Instructions:
1. --To Make Lennie<U+0092>s Orange Chocolate Cookies---.
2. Combine the orange cake mix, canola oil, and eggs.
3. Then stir in the chocolate chips.
4. Bake on ungreased baking sheet in preheated 350°F oven for 9 minutes; let cool on baking sheet for 2 minutes then remove to racks to cool.
5. --To Make The Chocolate Orange Cake---.
6. Gently heat the chocolate in a small pan with the milk until melted.
7. Stir in the orange brandy.
8. Beat the egg yolks and sugar together until creamy, then blend in the chocolate mixture.
9. Return to the pan and heat gently, stirring until thickened.
10. Stir in the gelatin, orange zest and juice; cool.
11. Fold in two-thirds of the cream.
12. Whisk the egg whites until stiff and fold into the mixture.
13. Pour into a lightly greased loose-bottomed deep 7½ inch springform cake tin and chill until set.
14. Turn out on to a plate.
15. --The Finale---.
16. Arrange Lennie<U+0092>s Cookies around the side.
17. Decorate with the remaining cream, chocolate triangles (or other chocolate novelties <U+0096> I used After Eight thin chocolate mints) and orange zest.
Title: Orange Pound Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 water
- 1/2 eggs
- 1
- 4
Instructions:
1. Blend all ingredients in a large bowl.
2. Beat at medium speed for 2 minutes.
3. Bake in a tube pan at 350 for 40-45 minutes until center springs back when touched lightly. Cool right side up for 25 minutes. Then remove from pan
Title: Buttery Almond Cookies
Ingredients:
- 1 butter
- 1 confectioners' sugar
- 2 all-purpose flour
- 1 vanilla extract
- 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. Cream the butter and 1/2 cup of the sugar. Add the flour and vanilla - this makes a very stiff dough. Slowly beat in the almonds. Using a cookie scoop or a teaspoon, make 1 inch balls. Place on ungreased baking sheets.
3. Bake for 14-16 minutes until bottoms are golden. Place cookies on wire racks until completely cool. Roll in remaining 1/2 cup confectioners' sugar.
4. Makes 4 dozen cookies.
Title: Brownie Peanut Butter Cups
Ingredients:
- 1 water
- 1/2 eggs
- 1/4
- 2
- 18
Instructions:
1. Heat the oven to 350 degrees.
2. Line 18 muffin cups with paper baking cups.
3. In a large bowl, combine the dry brownie mix, oil, water and eggs.
4. Beat for 50 strokes with a spoon.
5. Fill the lined muffin cups 2/3 full.
6. Press 1 peanut butter cup into each cup until the top edge of the candy is even with the top of the batter.
7. Bake for 25 to 35 minutes or until the brownies are set (do not overbake).
8. Cool for 10 minutes, then remove from the pans.
Title: Easy Mocha Fondue
Ingredients:
- 1 sweetened condensed milk
- 350 miniature marshmallow
- 1 brewed coffee
- 1/4 Kahlua
- 1/3
Instructions:
1. Combine first 4 ingredients in a medium saucepan; cook, stirring constantly, over medium-low heat until chocolate melts and mixture is smooth.
2. Stir in Kahlúa. Pour mixture into fondue pot; place over fondue burner.
3. Serve with cake cubes and fruit as dippers.
Title: Strawberry-Apple Cobbler for a Crowd
Ingredients:
- 2/3 granulated sugar
- 6 all-purpose flour
- 4 lemon rind
- 1 1/2 cinnamon
- 4 apples
- 2 strawberries
- 1/4 lemon juice
- 2 flour
- 6 sugar
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 6 butter
- 1 1/3 buttermilk
Instructions:
1. Preheat oven to 400°.
2. FRUIT MIXTURE: Combine sugar, flour, lemon rind, and cinnamon. Stir in apples, strawberries, and lemon juice.
3. Spread evenly in 13x9-inch baking dish.
4. Bake for 10 minutes.
5. TOPPING: Mix together flour, sugar, baking powder, baking soda, and salt. Cut in butter until crumbly.
6. With fork, stir in buttermilk until soft dough forms.
7. Drop by spoonfuls onto fruit mixture.
8. Return to oven. Bake 35 to 40 minutes more, until top is golden.
Title: Cranberry-Cherry Crumble
Ingredients:
- 3 frozen cranberries
- 3 dark sweet cherries
- 3/4 granulated sugar
- 1/4 dried cranberries
- 1/4 dried cherries
- 1 all-purpose flour
- 1 1/2 cornstarch
- 1/4 oats
- 1/4 whole wheat flour
- 1/4 brown sugar
- 1/4 salt
- 1/4 ground nutmeg
- 1/8 ground cinnamon
- 1/8 butter
- 1/8
- 2
Instructions:
1. Preheat oven to 375°.
2. Combine first 7 ingredients in a large bowl, tossing gently to coat fruit. Spoon cranberry mixture into an 8-inch square baking dish coated with cooking spray.
3. Combine almonds and the next 7 ingredients (through extract) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle oat mixture evenly over cranberry mixture. Bake at 375° for 45 minutes or until filling is bubbly and topping is golden.
Title: Banana Frosting
Ingredients:
- 1 banana
- 1/2 butter
- 1/4 buttermilk
- 5 powdered sugar
Instructions:
1. cream banana, butter and buttermilk in a medium bowl.
2. add powdered sugar a cup at a time until of spreadable consistency.
Title: J's Strawberry Whip
Ingredients:
- 1 Cool Whip
- 1 strawberry Jell-O gelatin dessert
Instructions:
1. Pour jello powder over Cool Whip and stir until combined.
2. Place in refrigerator to chill for at least an hour.
3. Stir again until smooth and eat like a mousse.
Title: Ciasteczka Z Czekolada (Polish Chocolate Sandwich Cookies)
Ingredients:
- 1/4 butter
- 2 3/4 flour
- 2/3 confectioners' sugar
- 2 baking powder
- 1 egg
- 2 sour cream
- 3 eggs
- 2 sugar
- 2/3 butter
- 2/3 vanilla
- 1/2 vodka
- 1
- 3
Instructions:
1. Cut the butter into the flour and rub with fingertips.
2. Add rest of ingredients and knead dough a few minutes; refrigerate for 15 minutes.
3. Roll out 1/2 thick and cut out small cookie circles.
4. Bake on a buttered cookie sheet in a moderate 375 degree oven for 10 minutes or until golden.
5. Remove from cookie sheet and cool.
6. Make filling - beat the eggs with sugar
7. Add the butter in small portions beating at low speed, add the rest of the ingredients.
8. Spread one teaspoon of filling over 1 cookie, cover with another ( the amount of filling per cookie varies with cookie size)
9. Refrigerate one hour.
Title: Hot Chocolate Pudding
Ingredients:
- 1/2 granulated sugar
- 1/4 all-purpose flour
- 3 salt
- 1/2 milk
- 2 vanilla
- 1
Instructions:
1. In heavy saucepan, mix sugar, cocoa powder, flour and salt.
2. gradually whisk in milk until smooth.
3. Cook, whisking constantly, over medium-high heat for about 5 minutes or until boiling and thickened.
4. Remove from heat; whisk in vanilla.
5. Divide among custard cups or dessert dishes.
6. Let cool to lukewarm or serve chilled.
Title: Rhubarb & Strawberry Crumble
Ingredients:
- 4 - 4 1/2 rhubarb
- 1 strawberry
- 1 1/2 sugar
- 1/3 flour
- 1 sour cream
- 1 rolled oats
- 1 flour
- 3/4 brown sugar
- 1 butter
Instructions:
1. Preheat oven to 350°F.
2. Mix sugar, flour and sour cream together.
3. Combine with strawberries and rhubarb and spoon into buttered gratin dish.
4. Make crumble by mixing oats, flour, and brown sugar together.
5. Rub in butter until mixture resembles coarse meal.
6. Scatter over rhubarb and strawberry mixture.
7. Bake 40 minutes.
Title: Warm Honey Cake
Ingredients:
- 1 flour
- 4 baking powder
- 1/3 sugar
- 1 egg
- 1/2 milk
- 3 margarine
- 3 honey
- 3 margarine
Instructions:
1. Heat oven to moderate (180°C).
2. Grease a 20 cm round baking dish.
3. Sift flower& baking powder.
4. Add sugar to flour& mix.
5. Beat egg and milk.
6. Add egg mixture and the melted 3 tablespoons margarine to flour and blend gently (Do not overmix).
7. Bake for 30 minutes.
8. Melt the honey and 3 Tablespoons margarine.
9. Pour over hot baked cake and serve.
Title: Old Fashioned Harrison Cake
Ingredients:
- 2/3 shortening
- 2 butter
- 3 sugar
- 5 eggs
- 1/2 cake flour
- 1/2 cinnamon
- 1/2 ground cloves
- 1 allspice
- 1/4 baking soda
- 1 salt
- 1 1/2 light molasses
- 2 milk
- 1/2 raisins
Instructions:
1. Preheat oven to 325F and grease/flour two 8x4" loaf pans.
2. Sift dry ingredients together.
3. Dredge fruits in flour mixture; set to the side.
4. Cream shortening and sugar together; add eggs.
5. Combine molasses and milk; add to batter alternatively with dry ingredients.
6. Beat well and fold in fruits.
7. Pour batter into prepared pans and bake for an hour; increase heat to 350F and continue to bake for an additional 30 minutes, or until cake tests done.
8. Let cool in pans for ten minutes; turn out onto cooling racks to complete cooling.
Title: The Best Fudge Brownies Ever!
Ingredients:
- 2/3 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 2/3 sugar
- 1/2 butter
- 1/3 cocoa powder
- 2 eggs
- 1 vanilla
- 1 icing sugar
- 1/3 butter
- 2 cocoa powder
- 2 milk
- 1/2 vanilla
Instructions:
1. For Brownies:
2. COMBINE flour, baking powder, and salt in a bowl. In another bowl beat in sugar, butter, eggs, coco powder, and vanilla until creamy. Gradually beat in flour mixture to liquids. Spread into greased 8-inch square baking pan.
3. BAKE in preheated 350°F oven for 25 - 30 minutes or until tooth pick inserted in center comes out slightly sticky. Cool brownies completely in pan or on wire rack before icing.
4. For Fudge Frosting:
5. BEAT butter, coco powder, milk, and vanilla in a bowl until well blended.Gradually beat in icing sugar until creamy. Spread onto cooled brownies.Cut into bars.
Title: Graham Cracker Pie Crust
Ingredients:
- 1 1/4 graham cracker crumbs
- 3 sugar
- 1/3 butter
Instructions:
1. Combine crumbs and sugar in medium sized bowl. Stir in the melted butter until thoroughly blended.
2. Pack mixture firmly into a 9-inch pie pan and press firmly to bottom and sides, bringing crumbs evenly up to the rim.
3. Chill one hour before filling or bake in a 350 degree oven for 8 minutes, cool, chill and fill.
Title: Bananas Foster---Nanci's Way
Ingredients:
- 2 butter
- 1/2 margarine
- 1/4 brown sugar
- 2 dark rum
- 1/2 bananas
- nutmeg
- vanilla ice cream
Instructions:
1. Melt butter in small fry pan.
2. Add brown sugar, stirring constantly.
3. Bring to boil while stirring.
4. Boil until consistancy is smooth and starting to thicken.
5. Remove from heat, add Dark Rum.
6. Put back on heat and stir until thick again.
7. Add nutmeg and sliced bananas.
8. Serve over individual servings of vanilla ice cream.
9. This will probably serve 4.
10. At my house, it serves my husband with a little left over for me!
11. Enjoy!
Title: Pumpkin Chocolate Chip Cupcakes
Ingredients:
- 18 1/4 canned pumpkin
- 1 water
- 1/2 eggs
- 1/3 cinnamon
- 3 nutmeg
- 1 cinnamon
- 1/2
- 1
- 2
Instructions:
1. Heat oven to 350°F Line 24 muffin cups with paper baking cups. In large bowl, combine all cupcake ingredients except chocolate chips; beat at low speed until moistened. Beat 2 minutes at high speed. Fold in chocolate chips. Fill paper-lined muffin cups 3/4 full.
2. Bake at 350°F for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; cool 20 minutes or until completely cooled.
3. Stir cinnamon into vanilla frosting. Frost cooled cupcakes.
Title: Amaretto Crème Brûlée
Ingredients:
- 2 1/2 heavy cream
- 1/2 sugar
- 1/2 salt
- 8 almond paste
- 2 amaretto liqueur
- 1/4 light brown sugar
- 4 light brown sugar
Instructions:
1. Position oven rack in the center of oven; preheat oven to 325°; lightly butter or spray the ramekins.
2. In a saucepan, combine the cream, sugar, salt, and almond paste; heat gently over low heat, stirring and mashing the almond paste against the side of the pan until it melts, about 8 minutes (do not let mixture boil); remove from heat.
3. In a bowl, beat the egg yolks and Amaretto; whisk ¼ of the cream mixture into the egg mixture, then slowly whisk the egg mixture into the cream mixture.
4. Set ramekins in a large baking pan lined with a dish towel.
5. Ladle the cream mixture into the ramekins.
6. Place the pan on the oven rack and carefully pour enough hot water into the pan to come halfway up the sides of the ramekins.
7. Bake, uncovered, until the cremes are just barely set, about 30-35 minutes.
8. Remove the baking pan from oven; using a dish towel, carefully remove the ramekins from the hot water and cool to room temperature on a baking rack.
9. Cover the ramekins with plastic wrap and refrigerate until chilled, about 2 hours or overnight.
10. When ready to serve, place the oven rack in the 2nd-highest position and preheat the broiler.
11. Remove the chilled cremes from the refrigerator, uncover, and gently blot any moisture on the surface with a paper towel.
12. Sprinkle each one evenly with 2 teaspoons of dried brown sugar.
13. Set the ramekins on a baking sheet and slide it under the broiler; broil, watching constantly and rotating the pan for even caramelization, until the tops are bubbling and a rich brown, about 2-3 minutes, depending on the intensity of the heat.
14. **OR, you may use a torch instead, be very careful as the sugar may spatter because of the alcohol in the creme mixture.
15. Serve immediately.
Title: Konafah With Banana
Ingredients:
- 1 phyllo dough
- 1 butter
- 2 sugar
- 1/2 banana
- 2 sugar
- 1 water
- 1
Instructions:
1. Preheat oven to 350°F.
2. Prepare the syrup by stirring the sugar, water and lemon juice over medium heat until thick.
3. Mix the konafah with the butter, rub together.
4. Grease an oven dish place half mixture of konafah evenly.
5. Put the bananas next to each other, cover with the sugar.
6. Add the rest of konafah.
7. Bake in a pre-heated oven for about 20-30 minutes, or until slightly golden in color.
8. Remove from the oven and immediately pour the syrup over the hot Konafa.
9. For a change, I sometimes mix coarsely ground pistachio nuts with grated coconut & raisins instead of the bananas.
Title: Fudge Mint Cake
Ingredients:
- 1 water
- 3 green creme de menthe
- 1/3 Cool Whip
- 1 1/3 green creme de menthe
- 4
- 1
Instructions:
1. Preheat Oven as Directed on Cake mix box,
2. Prepare cake mix as directed and add 4 tablespoons Green Creme De Menthe to the cake batter and blend well.
3. Bake cake as directed On Cake Box.
4. After cake is fully cooled, warm fudge topping, just enough so you can spread it evenly.(If you use fudge topping in a glass jar you can heat it in the microwave and stir it every 25 seconds or so until it's easier to spead/pour onto cake)
5. Spread entire jar of fudge topping over cake evenly.
6. Let cake w/topping cool completely until fudge layer sets. (refrigerating helps).
7. Mix Cool Whip with 1 teaspoon Creme De Menthe and add additional food coloring if you desire (You can make it as light or as dark green as you choose)
8. Spread frosting on cake and refrigerate.
9. You may top with chocolate shavings if desired.
10. You may serve at any time.
Title: Lava Puffs
Ingredients:
- 2 flour
- 2 sugar
- 1/4 salt
- 3 milk
- 2/3 powdered sugar
- 12
Instructions:
1. Combine all ingredients except for jam in a bowl. Mix well.
2. Place mixture between 2 sheets of waxed paper and roll out to 1/8 - 1/4 inch thickness.
3. Cut out 24 circles with 3-inch round cookie or biscuit cutter, rerolling scraps as necessary.
4. Place 12 circles into a muffin tin, pressing down slightly to form a cup.
5. Drop 1 tablespoon jam into each cup.
6. Place remaining 12 circles on top of jam and press down edges gently to seal.
7. Poke a hole in the top of each cup with a toothpick.
8. Bake at 400 F for 15 minutes or until golden brown.
9. Remove from muffin tin and sprinkle with powdered sugar, if desired.
10. **NOTE** Let cool before serving. Filling will be very hot!
Title: Cream Cheese Icing W/Orange Zest
Ingredients:
- 1 cream cheese
- 1/2 unsalted butter
- 1 powdered sugar
- 2 orange zest
- 1 salt
- 1 vanilla
- 1/2
Instructions:
1. Beat cream cheese & butter together until light and fluffy.
2. Beat in 1 cup of powdered sugar.
3. Add in orange zest, salt & flavorings.
4. Add in remaining powdered sugar, one cup at a time until it's all incorporated.
5. Beat mixture at high speed for about 5 minutes, or until light and fluffy.
Title: No Bake Chocolate Oat Peanut Butter Cookies
Ingredients:
- 2 sugar
- 1/2 milk
- 1/4 butter
- 4 vanilla
- 3 oats
- 1/2 peanut butter
Instructions:
1. mix togetherin saucepan sugar,butter,milk,and cocoa.
2. boil 1 min;add the vanilla.
3. add the following mixture,which has been placed in a mixing;the oats and peanut butter.
4. mix well and drop by spoonfuls on waxed paper.
Title: Lemon Impossible Pie
Ingredients:
- 2 milk
- 3/4 sugar
- 1/2 Bisquick
- 1/4 butter
- 4 eggs
- 1 1/2 vanilla extract
- 1/4 lemon juice
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease a 10" pie plate.
3. Place milk, sugar, Bisquick, butter, eggs, vanilla, and lemon juice in container of a blender.
4. Cover and whirl on high speed for 15 seconds.
5. Pour into prepared pie plate.
6. Bake in oven until a knife inserted in center comes out clean, about 50 to 55 minutes.
Title: Cream Cheese Bananas Celeste
Ingredients:
- 3 firm bananas
- 1 cream cheese
- 2 brown sugar
- 2 dark rum
- 1 cinnamon
- 1/8
Instructions:
1. Combine cream cheese, brown sugar, whipping cream, rum and cinnamon in a bowl and beat on high speed.
2. Preheat oven to 325 degrees F.
3. Place half of the bananas in a lightly greased baking dish.
4. Top bananas in half of the cream cheese mixture, then top that with the rest of the bananas.
5. Top bananas with the remaining cream cheese mixture.
6. Sprinkle with a little more cinnamon.
7. (Yes, spreading the cream cheese mixture on the bananas is a little difficult, but it's worth it!) Bake at 325 degrees F, uncovered, for about 20 minutes, or until cream cheese is hot and a little bubbly.
Title: Peanut Butter Chunk Ice Cream
Ingredients:
- 1/4 peanut butter
- 1 corn syrup
- 2 warm water
- 1 vanilla ice cream
- 1/2
- 6
- 1/2
Instructions:
1. Whisk peanut butter, corn syrup and warm water in small bowl.
2. Remove ice cream from packaging; place in large metal bowl. Let stand at room temperature 15 minutes to soften. Stir in peanut butter mixture, peanuts and cookie pieces. Freeze for 1 hour or until consistency of very thick oatmeal.
3. Stir fudge sauce in small bowl to loosen, or microwave on high power 15 seconds to thin slightly but not heat. Remove ice cream from freezer. Swirl in fudge. Freeze until firm. To serve, garnish with nuts if desired.
Title: Oatmeal Chocolate Chip Cookies (From Eating Well)
Ingredients:
- 2 rolled oats
- 1/2 all-purpose flour
- 1/2 whole wheat pastry flour
- 1 ground cinnamon
- 1/2 baking soda
- 1/2 salt
- 1/2 tahini
- 4 unsalted butter
- 2/3 granulated sugar
- 2/3 light brown sugar
- 1 egg
- 1 vanilla extract
- 1 chocolate chips
- 1 walnuts
- 1/2
Instructions:
1. Position racks in the upper and lower thirds of the oven and preheat to 350° F (I baked at 325F convection); line two baking sheets with parchment paper.
2. Whisk oats, all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter with an electric mixer in a large bowl until blended into a paste.
3. Add granulated sugar and brown sugar; continue beating until well combined (the mixture will still be a little grainy).
4. Beat in egg, then egg white, then vanilla.
5. Stir in the oat mixture with a wooden spoon until just moistened; stir in chocolate chips and walnuts.
6. With damp hands, roll 1 tablespoon of the batter into a ball, place it on the baking sheet and flatten it slightly, but don't let the sides crack; continue with the remaining batter, spacing the flattened balls 2 inches apart.
7. Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. (Note: I baked mine only about 13 minutes and felt that was too long--you will want to adjust your baking time according to how crispy you like your cookies.).
8. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely.