- 3/4Cup packed brown sugar
- 2t. vanilla
- 2Cup flour
- 1/2t. salt.
MAKES SIXTEEN 4-INCH COOKIES
We like these cookies made with pecans and dried sour cherries, but walnuts or skinned hazelnuts can be substituted for the pecans, and dried cranberries for the cherries. Quick oats used in place of the old-fashioned oats will yield a cookie with slightly less chewiness. If your baking sheets are smaller than the ones described in the recipe, bake the cookies in three batches instead of two. These cookies keep for 4 to 5 days stored in an airtight container or zipper-lock plastic bag, but they will lose their crisp exterior and become uniformly chewy after a day or so.
- large egg
I have halved this recipe as the original makes too many cookies for 2! You can double the ingredients if you like
- baking soda
- ginger
- cinnamon
- nutmeg
- salt
- egg
- molasses
- packed brown sugar
- all purpose flour
- Cooking spray
- granulated sugar
If you are lactose intolerant use semi-sweet chocolate chips and vegan margarine.
- eggs
If you are not lactose intolerant substitute the vegan margarine with butter or margarine and eliminate the vanilla extract.
- Rice Krispies
- vegan margarine
- vanilla extract
DO NOT COPY!
Original!
375* is a must!
Refrigerate or slightly freeze before baking.
- all-purpose flour
- baking soda
- sea salt
- granulated sugar
- packed brown sugar
- vanilla extract
- large eggs
- chopped nuts
- all-purpose flour
- Baking Cocoa
- baking soda
- salt
- granulated sugar
- packed brown sugar
- vanilla extract
- large eggs
- HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
- For the cookies
- table salt
- baking powder
- baking soda
- granulated sugar
- large eggs
- pure vanilla extract
- For the chocolate filling
- ###Filling Ingredients
- warm water
- milk
- eggs
- vanilla
- salt
- baking soda
- shortening
- sugar
- cocoa
- flour
- Ingredients
- flour
- milk
- egg whites
- vegetable shortening
- vanilla
- confectioner's sugar