CRANBERRY CHIP COOKIES submitted by Kathy Nixey – Floral Temptations
CHEWY OATMEAL COOKIES submitted by Vivian Crump – The Crump Family Farm Ingredients: 1 cup softened unsalted butter 2 cups raw sugar 2 eggs 1 tsp vanilla 2 ½ cups fresh stone-milled soft white flour ½ tsp baking powder 1 tsp baking soda ½ tsp salt 2 ½ cup large oats ½ cup unsweetened shredded coconut ½ cup chopped pecans or walnuts
Ingredients: 1 cup butter (softened)
1 cup sugar 2 large eggs 1 tsp vanilla extract 2 ¼ cups all-purpose flour ½ tsp baking powder ¼ tsp salt 1 ½ cups semi-sweet chocolate chips 1 ½ cups dried cranberries ¼ cup chopped pecans ½ cup toffee bits
Instructions: In a large bowl, cream the butter and sugar, then add eggs and vanilla and mix well. In another bowl, combine the flour, baking powder and salt, and gradually add to the creamed mixture, and mix together well. Stir in chocolate chips, cranberries, pecans and toffee bits. (The dough will be stiff). Drop round tablespoonfuls about two inches apart onto ungreased baking sheets and flatten slightly. Bake at 350°F for 10 to 14 minutes or until the edges are lightly browned. Cool for two minutes before removing them to a wire rack.
Instructions: Preheat oven 350°F.
In a large mixing bowl, cream together butter and raw sugars. Add eggs and vanilla and beat well. Set aside. In another bowl, whisk together flour, baking powder, baking soda and salt. Add to butter mixture one cup at a time, mixing well after each addition. Add oats, coconut and nuts, and mix until combined. Drop by heaping tablespoonfuls or a cookie scoop onto baking sheets, spacing about two inches apart. Bake one sheet at a time in a preheated oven for 10 to 12 minutes, until the edges of the cookies are lightly browned. Let cool on a baking sheet for one to two minutes, then transfer to a cooling rack. Makes three dozen.
Tips! Find a lot of these ingredients for sale at The Crump Family Farm.
ILDERTON VILLAGER – 11 – HOLIDAY COOKBOOK
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