Ingredients:
1 C. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 C. rolled oats
1/2 C. chopped pecans or walnuts
1/2 C. unsalted butter, softened
1/2 C. brown sugar
1/2 C. white granulated sugar
1 large egg
1/4 C. maple syrup
1/2 tsp. vanilla extract
3/4 C. semi-sweet chocolate chips
In a large bowl, combine flour, baking powder, baking soda, salt, oats and nuts; set aside. In a mixing bowl, cream butter and sugars until just blended. Add egg and beat well. Gradually add syrup and vanilla; beat well. Gradually add flour mixture; beat until just combined. Stir in chocolate chips. Drop by tablespoonfuls onto cookie sheets lined with parchment paper, spacing 3″ apart. With moistened fingers, flatten and round out the cookies a little. Bake at 350 degrees for 9 minutes, turning the pan once for even baking. Remove to wire racks to cool.
Ingredients:
6 oz. semi-sweet chocolate chips
6 oz. butterscotch chips
2-½ oz. chow mein noodles
7-¼ oz. salted peanuts
In a microwave safe bowl, melt chocolate and butterscotch chips together, stirring regularly. Stir in noodles and nuts. Drop by tablespoonfuls onto waxed paper and allow to dry completely.
Ingredients:
3-1/2 C. flour
1 tsp. baking powder
1/2 tsp. salt
1 C. sugar
1/2 C. butter, softened
2 T. water
1 tsp. peppermint extract
2 large eggs
1 C. finely crushed peppermint candy canes, divided
1/2 C. slivered almonds, toasted
4 squares (1 ounce each) white chocolate, melted
In a large bowl, combine flour, baking powder and salt; set aside. In a mixing bowl, beat sugar, butter,water, pepermint extract and eggs on medium speed until well blended. Gradually add flour mixture and blend well. Stir in 1/2 cup crushed candy canes and almonds. Divide dough in half. Shape each half into a log, 10″ long by 3″ thick. Place each log on a cookie sheet lined with parchment. Bake at 350 degrees for 30 minutes, or until center is firm to the touch. Cool on cookie sheet 15 to 20 minutes. With a serrated knife, cut logs diagonally into 1/2″ slices. Place slices on cookie sheets. Bake 15 minutes, then turn and bake 12 to 15 minutes longer or until edges are browned. Remove cookies to a wire rack and cool completely. Dip each cookie halfway into the melted chocolate, then roll in remaining candy cane.
