xiaoxl/recipe_data huggingface dataset:
Lasagna Soup
Category: soups-stews-and-chili
By Suzy Mazz

It's fall and it's time for soup and lasagna! You can combine the two into one delicious recipe!

Ingredients:
1 teaspoon olive oil
1 pound hot Italian sausage
1 pound mild Italian sausage
2  sweet onions, chopped
5 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon red pepper flakes
1 (6 ounce) can tomato paste
1 (48 ounce) can beef broth
1 (14.5 ounce) can diced tomatoes with basil
1 (14.5 ounce) can crushed tomatoes with basil
½ cup sweet wine  (Optional)
2 sprigs fresh basil, or to taste
salt and ground black pepper to taste
1 (8 ounce) container ricotta cheese, or more to taste
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese, or more to taste
1 (16 ounce) package farfalle (bow tie) pasta

Directions:
Heat olive oil in a large pot over medium heat. Cook hot and mild sausage, stirring to break up into pieces, until browned, about 5 minutes. Add onions; cook and stir until translucent, about 5 minutes. Stir in garlic, oregano, and red pepper flakes; cook until fragrant, about 2 minutes. Stir tomato paste into the paste. Fill tomato paste can with water and pour in; mix well. Pour in beef broth, diced tomatoes, crushed tomatoes, and wine. Stir in basil sprigs, salt, and pepper. Bring soup to a boil; reduce heat and simmer until flavors combine, at least 30 minutes. Mix ricotta cheese, mozzarella cheese, and Parmesan cheese together in a bowl; season with salt and pepper. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Divide pasta among serving bowls; spoon some of the ricotta cheese mixture on top. Ladle soup over cheese mixture.

Prep time: 15 mins
Cook time: 1 hr 4 mins
Total time: 1 hr 19 mins
Yields: 10 servings

Calories: 510.8
Fat: 21.7 g
Saturated fat: 8.1 g
Carbohydrates: 49.6 g
Sugars: 7.9 g
Dietary fiber: 4 g
Protein: 26.1 g
Cholesterol: 52.8 mg
Sodium: 1529.3 mg
Spinach Puff


Ingredients:
frozen chopped spinach, green onion, eggs, sour cream, parmesan cheese, all-purpose flour, butter, margarine, nutmeg

Directions:
Cook spinach according to package directions, adding onion to the pan as spinach cooks.
Drain well.  Fold in the eggs and sour cream.  Blend in the Parmesan cheese and flour.  Stir in the butter, nutmeg, salt and pepper.
Turn into a well buttered 1-quart casserole or soufflé dish.
Bake at 350°for 25-30 minutes or until the center is set.
Serving suggestions: baked ham, tomatoes vinaigrette, and French bread.
Whole Grain Banana Muffins
Category: bread
By caetb

Fantastic tasting oat bran and whole wheat banana muffin.

Ingredients:
¾ cup whole wheat pastry flour
½ cup whole wheat flour
1 cup oat bran
¼ cup sugar
1 tablespoon baking powder
½ teaspoon salt
¾ cup raisins
½ cup nonfat plain yogurt
¼ cup low fat sour cream
¼ cup unsweetened applesauce
¼ cup maple syrup
2 teaspoons egg whites
1 teaspoon vanilla extract
3 small ripe bananas, mashed
¼ cup chopped pecans

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin. In a large bowl, whisk together whole wheat flours, oat bran, sugar, baking powder, and salt. Stir in raisins. In another bowl, mix together yogurt, sour cream, applesauce, maple syrup, egg whites, vanilla, and bananas. Pour yogurt mixture into flour mixture, and mix just enough to combine. Spoon batter into muffin cups. Sprinkle one teaspoon pecans over batter in each cup. Bake muffins in preheated oven for 15 to 20 minutes. Remove from oven, and transfer muffins to a wire rack to cool.

Prep time: 15 mins
Cook time: 18 mins
Total time: 33 mins
Yields: 12 muffins

Calories: 177.3
Fat: 3.3 g
Saturated fat: 0.7 g
Carbohydrates: 37.9 g
Sugars: 18.9 g
Dietary fiber: 3.7 g
Protein: 4.5 g
Cholesterol: 2.2 mg
Sodium: 194.8 mg
Crisp Peach Cobbler
Category: desserts
By Chef John

This recipe was inspired by one from Renee Erickson's in cookbook, 'A Boat, a Whale, and a Walrus.' It's a lot crispier than a regular cobbler, and you can use the technique for other fruit cobblers. Serve warm with vanilla ice cream.

Ingredients:
6 large  fresh peaches, pitted and cut into eighths
1  lemon, zested and juiced
½ cup unsalted butter, at room temperature
1 ¼ cups white sugar
1 ⅓ cups self-rising flour
⅓ cup rolled oats
⅔ cup whole milk
¼ cup white sugar
2 tablespoons cold water, or as needed to wet topping sugar

Directions:
Preheat oven to 375 degrees F (190 degrees C). Place a baking sheet on the rack under the middle rack to catch drips. Generously butter a 2-inch deep (2-quart) baking dish. Place peach sections into prepared baking dish. Sprinkle with lemon juice and zest. Stir butter and sugar together in a mixing bowl. Mix until creamed and resembles a sugary, buttery paste, 4 to 5 minutes. Add oats and flour; stir until flour and oats are incorporated into the butter-sugar mixture and mixture resembles coarse crumbs, 4 to 5 minutes. Pour in milk; stir until mixture is wet and creamy, like a thick spreadable batter, 3 to 4 minutes. Drop batter by spoonful on top of the peaches. Spread batter evenly over the surface of the peaches. Sprinkle 1/4 cup sugar on the batter. Spritz with water until sugar is wet and surface glistens. Bake in preheated oven on middle rack until browned and crispy, about 45 minutes. Let cool at least 30 minutes before serving.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 35 mins
Yields: 8 servings

Calories: 370.7
Fat: 12.6 g
Saturated fat: 7.7 g
Carbohydrates: 62.3 g
Sugars: 44.5 g
Dietary fiber: 0.9 g
Protein: 3.3 g
Cholesterol: 32.5 mg
Sodium: 278.6 mg
Glutton's Own Potato Salad


Ingredients:
hard-boiled eggs, green onions, cherry tomatoes, celery, light mayonnaise, light sour cream, horseradish, Dijon mustard, garlic powder, onion powder, salt, black pepper

Directions:
Boil potatoes in large stockpot for approximately 15 minutes.  Remove from heat after 10 minutes of boiling; the potatoes will finish cooking.  You don't want them soggy and mushy.
Boil eggs for no more than 12-15 minutes as well; remove from heat and let finish cooking.  Drain hot water and replace with ice cold water.
Allow potatoes to cool slightly.
While potatoes are cooking, fry or broil bacon until crisp.  Drain on paper towels.  Save no more than one teaspoon of bacon grease.
Mix mayo, horseradish, sour cream, relish, bacon grease and dry spices together.
Slice cherry tomatoes in half; add with celery and green onions.
Fold all ingredients into large mixing bowl; chill anywhere from 4 hours to overnight.
Pressure Cooker Teriyaki Chicken
Category: world-cuisine
By LESLIESAMI

I combined other teriyaki recipes to make up a yummy version for my favorite cooker: my electric pressure cooker. I used a mix of boneless skinless thighs and chicken tenders. Serve with spaghetti or rice noodles and broccoli...YUM!!

Ingredients:
¾ cup brown sugar
¾ cup reduced-sodium soy sauce
¼ cup cider vinegar
2 tablespoons ground ginger
2 tablespoons garlic powder
1 teaspoon ground black pepper
1 (20 ounce) can crushed pineapple
1 cup chicken stock
3 pounds boneless, skinless chicken thighs
2 tablespoons cornstarch  (Optional)
2 tablespoons cold water  (Optional)

Directions:
Combine brown sugar, soy sauce, cider vinegar, ginger, garlic powder, pepper, crushed pineapple and juice, and chicken stock in a bowl and stir until the brown sugar is dissolved. Place chicken thighs in the pressure cooker and pour in the sauce. Stir gently to coat. Bring the pressure cooker up to high pressure over high heat, then reduce the heat to low, maintaining high pressure. Cook for 20 minutes. Stir cornstarch into cold water and set aside. Reduce the pressure using the rapid-release method. Use a slotted spoon to transfer the chicken to a serving dish; cover with foil and set aside. Whisk the cornstarch mixture into the sauce, bring the mixture to a boil, and cook, stirring frequently, until the sauce has thickened, about 3 minutes. Serve the chicken topped with the teriyaki sauce.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 352
Fat: 11.4 g
Saturated fat: 3.1 g
Carbohydrates: 31 g
Sugars: 24.4 g
Dietary fiber: 1.2 g
Protein: 30.7 g
Cholesterol: 103.2 mg
Sodium: 1008.6 mg
Italian Chicken Cheese Rollups (Light)


Ingredients:
boneless skinless chicken breasts, dried basil, pepper, salt, part-skim mozzarella cheese, tomato sauce

Directions:
Preheat oven to 350°F.
Place each chicken breast between 2 pieces of heavy-duty plastic wrap, pound to 1/4 inch thickness using a meat mallet or rolling pin.
Combine basil, salt and pepper; sprinkle half of mixture evely over both sides of chicken.
Place 1 string cheese stick across the center of each flattened chicken breast.  Roll up chicken jelly roll fashion, starting with short end.  Place chicken roll-up, seam side down, in an 11 x 7 inch baking dish.  Sprinkle with remaining half of spice mixture, and coat with cooking spray.  Cover and refrigerate up to 8 hours.
Pour tomato sauce over chicken.  Bake uncovered, at 350F for 35 minutes or until chicken is done and tomato sauce heated.
Chocolate Pear Amandine TART


Ingredients:
pears, chocolate, sugar, butter, eggs, flour, butter, sugar, egg

Directions:
Make the dough.
Preheat your Th.7 / 8 (220 ° C] oven.
In a bowl, combine the soft butter, the almond powder and the sugar until a smooth mixture is obtained.
Add the 2 eggs previously beaten and mix well.
Unroll the dough in a pie pan keeping the baking sheet.
Wash and pear the pears. Cut them in half and seed them.
Melt the chocolate in a bain-marie then coat the bottom of pie.
Pour the almond mixture over it and arrange the pears.
Bake the pie in the lower part of your oven for about 30 minutes.
Strawberry Jive


Ingredients:
basil leaves, mint leaves, strawberries, fresh lemon juice, mint sprig

Directions:
Muddle the mint, strawberries and basil leaves in the bottom of a mixing glass with the syrup.
Add the remaining ingredients except the mint sprig garnish and shake well with ice.
Strain into an ice filled rocks glass garnish with mint sprig.
Simple White Chocolate Martini


Ingredients:
vanilla vodka, dark chocolate

Directions:
Pour liqueur and vodka into a shaker filled with ice.  If you wrap a towel around the shaker it will make the drink colder.  Shake vigorously.
Sprinkle dark chocolate shavings on top and pour into 2 martini glasses.
This should make 2 drinks but I shamelessly drink the whole thing myself.
Mrs. Fields Chewy Raisin Cookies


Ingredients:
flour, baking soda, salt, quick oats, dark brown sugar, granulated sugar, butter, honey, vanilla, eggs, raisins

Directions:
Preheat oven to 325°., Whisk flour, soda, salt and oats together., In large mixing bowl blend sugars. Add butter to form a grainy paste., Scrape sides and add honey, vanilla and eggs., Mix at medium speed until light., Add flour mixture, raisins and nuts. Blend together., Drop by rounded tablespoon on ungreased cookie sheets., Bake about 18-20 minutes until they're pale golden., Remove immediately to cool flat surface to cool.
Gale Gand's Tiramisu


Ingredients:
sugar, mascarpone cheese, water, gelatin, sugar, heavy cream, french-style ladyfinger cookies, bittersweet chocolate

Directions:
In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage].
Add mascarpone and whip until well incorporated.
Pour water into a small bowl then pour powdered gelatin over it. Do not stir.
Allow gelatin to absorb all of the water (about 15 minutes] then place the bowl on top of a small saucepan containing simmering water (creating a double boiler].
Immediately turn off the heat and allow the gelatin to dissolve completely.
In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin.
Whip to a stiff, glossy peak.
Fold whites into mascarpone and yolk mixture then fold in whipped cream.
In a separate bowl, combine espresso and kalhua.
Soak 1 ladyfinger at a time in the espresso mixture.
In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered.
Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula.
Sprinkle 1/2 of the chocolate shavings over mousse.
Create another layer and chill until set. (At least 2 hours.].
ENJOY!
Chili Mustard Butter


Ingredients:
butter, margarine, onion, Dijon mustard, chili powder

Directions:
Mix all ingredients, keeping warm., Use some for basting while grilling the lobster., Use the remainder as a dipping sauce, served with the lobster.
Simple Dijon Vinaigrette


Ingredients:
Dijon mustard, red wine vinegar, extra virgin olive oil, sugar

Directions:
In a small bowl, mini blender or mini food processor, whisk or blend Dijon and vinegar until smooth. Add oil, sugar, salt and pepper and mix until completely emulsified. Taste and add more sugar, salt or pepper to taste.
Serve immediately.
Special K Cookies
Category: desserts
By Mardie Ussery

No bake peanut butter and cereal cookies.

Ingredients:
1 cup white sugar
1 ⅓ cups peanut butter
1 cup white corn syrup
4 cups high protein crisp rice and wheat cereal
1 teaspoon vanilla extract
1 pinch salt

Directions:
Blend syrup, sugar, vanilla and salt in a 2 quart microwave-safe dish.  Cook on high 4 minutes, or until mixture boils and sugar dissolves. Stir in peanut butter, then add the cereal. Drop by teaspoonfuls onto waxed paper.  Let cool before storing.

Yields: 100 cookies

Calories: 84.1
Fat: 3.5 g
Saturated fat: 0.7 g
Carbohydrates: 12.2 g
Sugars: 6.7 g
Dietary fiber: 0.5 g
Protein: 2.3 g
Sodium: 56.6 mg
Rock Shrimp, Tomato, and Leek Risotto With Basil and Meyer Lemon


Ingredients:
leeks, tomatoes, roma tomatoes, basil leaves, arborio rice, butter, white wine, garlic cloves, parmigiano-reggiano cheese

Directions:
Carefully wash the leeks, then trim the root end and the tops just where they start to turn light green.  Halve them longways, then check for mud and dirt again and rinse if necessary.  Slice into thin half-moons, keeping the slices from one of the leeks separate from the other two.
Put the slices from two of the leeks into a small saucepan, cover with the cream, and season with salt and pepper.  Bring to a boil and then allow to simmer gently for about 10 minutes.  Add tomato and continue to simmer.
Meanwhile, start the risotto.  In a heavy-bottomed, medium-sized stock pot, melt 1 tbsp butter.  Add leeks, and sauté over medium heat for a few minutes until softened and beginning to brown slightly.
Add rice and sauté for 2-3 minutes until coated with butter-leek mixture and beginning to toast.  Add 2/3 cup wine and stir until wine is mostly absorbed. Add about 1/2 cup chicken or shrimp stock at a time, stirring frequently, waiting to add more stock until there’s just a little bit of liquid left.  Continue to add stock until the rice is cooked through and just barely firm in the center.  Grate a bit of the Meyer lemon rind (from about 1/4 of the lemon] into the risotto, and season to taste.
Add 1/2 basil and peas to cream mixture and stir.  Check seasoning, then pour into risotto and gently fold to combine with the rice.
Heat a large non-reactive skillet over high heat.  Add 1 tbsp butter and melt, then add shrimp, season with salt and pepper, and sauté until cooked through — about 2 minutes.  Add shrimp to risotto, then return skillet to heat, melt the remaining 1 tbsp butter, then add the garlic cloves, pressing them through a garlic press.  Sauté for just a few seconds, then pour in 1/3 cup wine to deglaze, scraping up any browned bits on the bottom of the pan with a wooden spoon.  Pour liquid into risotto, then squeeze 1/2 Meyer lemon on top and fold gently to combine.
Serve in shallow bowls, garnishing with a grating of Parmigiano-Reggiano and some of the basil chiffonade.  Serve with the same wine you used to add to the risotto.
Small-Batch Blueberry Butter


Ingredients:
granny smith apples, vanilla bean, salt, allspice, nutmeg, water

Directions:
Combine all the ingredients in a heavy bottomed saucepot.
Bring to a boil, then reduce the heat and simmer 1 hour, stirring frequently to prevent sticking and mashing the fruit against the sides of the pot to smooth it out.
The butter is done when it is thick and spreadable. Remove vanilla bean if using.
Can in a water bath or spoon into clean jars and keep in the fridge up to 6 weeks.
EZ Peanut Butter Pie I
Category: desserts
By Karen Resciniti

A cool and creamy peanut butter treat!

Ingredients:
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
⅔ cup creamy peanut butter
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) pie shell, baked

Directions:
Beat the cream cheese, sugar and vanilla together.  Add the peanut butter and mix well.  Fold in the dessert topping until completely blended. Fill the pie crust with the peanut butter mixture and chill in the freezer until ready to serve.  Note:  Good in a chocolate crust with chocolate chips sprinkled on top.

Yields: 1 pie

Calories: 530.1
Fat: 35.5 g
Saturated fat: 16.4 g
Carbohydrates: 47.2 g
Sugars: 33.6 g
Dietary fiber: 1.7 g
Protein: 9.3 g
Cholesterol: 30.8 mg
Sodium: 310.6 mg
Leek and Bean Soup


Ingredients:
olive oil, garlic cloves, leeks, potato, vegetable broth, fresh parsley, borlotti beans

Directions:
Heat the oil in a large, heavy-based saucepan. Sauté the garlic and leeks for 4-5 minutes until starting to soften but not colour.
Add the potato and vegetable stock, stir and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes until the vegetables are tender. Purée to a smooth consistency using an electric hand blender or food processor. Stir in the beans and half of the parsley and allow to heat through.
Serve the soup in deep bowls with a pinch of parsley on top.
Cindy's Yellow Rice
Category: side-dish
By cindy_richelle

This is an easy yellow rice.

Ingredients:
2 cups water
1 cup white rice
¼ cup dried minced onion
2 tablespoons olive oil
1 teaspoon ground turmeric
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon salt

Directions:
Bring water to a boil in a saucepan. Add rice, onion, olive oil, turmeric, garlic powder, black pepper, and salt. Cover the saucepan, reduce heat to low, and simmer until water is absorbed and rice is cooked, about 20 minutes. Fluff rice with a fork.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 253
Fat: 7.1 g
Saturated fat: 1 g
Carbohydrates: 42.8 g
Sugars: 1.7 g
Dietary fiber: 1.3 g
Protein: 3.8 g
Sodium: 586.9 mg
Baby Bok Choy with Garlic
Category: side-dish
By Sarah MJ

Baby bok choy have a milder taste than the full-grown deal and are also more tender. I just cook them in some chicken broth and garlic, and serve them with rice and fish. My family enjoys the taste of garlic, so we use quite a bit. Feel free to adjust accordingly.

Ingredients:
2 tablespoons butter
¼ cup minced garlic, or to taste
2 (14 ounce) cans chicken broth
6 heads   baby bok choy, trimmed
salt to taste
ground black pepper to taste

Directions:
Melt the butter in a saucepan over medium heat, and cook and stir the garlic until very lightly browned, about 5 minutes. Pour in the chicken broth, add the baby bok choy, and bring to a boil. Reduce heat to a simmer, and cook until the bok choy are tender, about 6 minutes. Season to taste with salt and black pepper.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 3 servings

Calories: 223.2
Fat: 10.2 g
Saturated fat: 5.1 g
Carbohydrates: 25.1 g
Sugars: 12.1 g
Dietary fiber: 9.4 g
Protein: 15.8 g
Cholesterol: 26.9 mg
Sodium: 1897.9 mg
Squid Stuffed With Spinach and Herbs


Ingredients:
squid, spinach, olive oil, onion, herbs, rice, olive oil, onion, garlic cloves, tomatoes, wine, water, parsley

Directions:
Prepare squid: remove intestine, eyes and the jelly bone from squid. Rinse well and cut of the tentacles.
Clean rinse and chop spinach.
Heat olive oil in a pan and sauté onion and tentacles for 10 to 15 minutes.
Add spinach and hers and sauté for other 10 minutes.
Turn off heat and stir in rice, salt and pepper.
Stuff the squid taking care not to overfill them and place in a baking tin.
Heat olive oil and sauté onion and garlic.
Add remaining ingredients and cook for 5-10 minutes.
Pour the sauce over the squid and bake at 180°C/350F for about three quarters of an hour. Check the liquid from time to time and add more liquid (wine of water] if necessary.
Lime Spiked Black Bean Dip


Ingredients:
black beans, carrot, fresh lime juice, green onion, cilantro, garlic, salt

Directions:
Place beans in food processor and pulse until almost smooth.
Combine beans, carrot and remaining ingredients in medium bowl, stirring until blended.
Let stand 30 minutes.  Serve with baked tortilla chips.
Individual Cheesecakes


Ingredients:
miniature graham cracker pie crusts, cream cheese, sugar, eggs, vanilla, lemon juice, sour cream, flour

Directions:
Preheat oven to 350 degrees.
Fill 9x13 pan with water and place on lower rack of oven.
Combine cream cheese with sugar, beat until fluffy.
Add whole eggs, then beat until smooth.
Add egg yolks, beat again until smooth.
Add vanilla, lemon juice, lemon juice, sour cream and flour, beat until smooth.
Using large serving spoon, fill individual graham cracker crusts with batter.
Place filled crusts on a baking sheet, and place on middle rack of oven. Cook approximately 50 minutes, until firm. Remove from oven, cool on wire rack. Top with topping of your choice- fresh or frozen fruit, warmed jam, or canned pie filling (I like strawberry or blueberry]. Another option is to make a "turtle" cheesecake, with a layer of caramel sauce on the bottom of the crust before filling with the batter, then when cooked cheesecakes are not quite cool, spread the top with warmed hot fudge sauce, thin lines of caramel sauce (ice cream topping works great], and then chopped pecans or walnuts.
Slow Cooker Sweet BBQ Pork Spareribs (Or Chicken)


Ingredients:
boneless pork ribs, boneless chicken, sweet onion, minced garlic cloves, ketchup, cider vinegar, Worcestershire sauce, brown sugar, rosemary

Directions:
Spray your slow cooker with nonstick spray.
Place the spareribs (or chicken pieces] in bottom of slow cooker.  Sprinkle w/ salt and pepper; if desired to taste.
Combine remaining ingredients in a bowl.  Pour over meat.
Cover and cook on low for 6-8 hours or until done.
Dad's Cookies
Category: desserts
By Tanya Anderson

One of Grandma Dorothy's much sought after recipes.  These oatmeal cookies are wonderfully chewy and are made with oil instead of butter or margarine so they appeal to the heath conscious.  One is never enough!

Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
1 cup white sugar
1 cup brown sugar
1 ½ cups rolled oats
½ cup flaked coconut
¾ cup vegetable oil
2  eggs
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, stir together the flour, baking soda, salt, white sugar, brown sugar, oats and coconut. Make a well in the center and pour in the oil, eggs and vanilla. Mix well using your hands or a wooden spoon. Roll the dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets. Flatten slightly with a fork. Bake for 10 to 12 minutes in the preheated oven, cookies should be a very light brown and chewy - not crisp. Cool for a couple of minutes on the baking sheets before removing to wire racks to cool completely.

Prep time: 18 mins
Cook time: 12 mins
Total time: 30 mins
Yields: 3 dozen

Calories: 117.7
Fat: 5.4 g
Saturated fat: 1.1 g
Carbohydrates: 16.3 g
Sugars: 9.9 g
Dietary fiber: 0.6 g
Protein: 1.4 g
Cholesterol: 10.3 mg
Sodium: 91.7 mg