74 brown sugar blend chip cookies Recipes

butter, softened, splenda sugar substitute, brown sugar substitute (splenda blended brown sugar), egg, vanilla, soy flour, soy flour, baking soda, salt, heavy whipping cream or 3 tbsp vanilla-flavored soymilk, sugar-free chocolate (hershey s sugar free chocolate chunks)

natural no-sugar-added peanut butter, sugar-free vanilla extract, egg, lightly beaten, baking powder, splenda brown sugar blend, semi-sweet chocolate chips (optional)

all-purpose flour, unsweetened cocoa powder, baking soda, salt, butter, softened, splenda brown sugar blend (firmly packed), egg (at room temperature ), vanilla extract, dark chocolate chips

applesauce, unsweetened, rolled oats, soy flour, scoops chocolate whey protein powder, splenda brown sugar blend, egg, salt, baking soda, dried tart cherry, chopped, semi-sweet chocolate chips, margarine spread

butter, flour, baking soda, sugar, blended oatmeal (measure oatmeal and blend in a blender to a fine powder), chocolate chips, brown sugar, salt, hershey bar (grated, i use 2 bars), eggs, baking powder, vanilla, chopped nuts (your choice , i like pecans and almonds)

butter, flour, baking soda, sugar, oatmeal , measure and blend in a blender to a fine powder, chocolate chips, brown sugar, salt, eggs, baking powder, nuts, chopped (your choice ), vanilla

butter, softened, sugar, brown sugar, baking soda, baking powder, salt, water, egg, vanilla extract, flour blend (recipe below ), pecan pieces, semisweet chocolate chips, prepare flour blend as follows : combine 1 1/2 cups white rice flour, 1 3/4 cups tapioca starch, and 2 1/4 cups defatted soy flour. blend the contents with a whisk and then sift. reserve 3/4 cup as needed for recipe and store remaining flour blend for a later use. to ensure freshness, store the flour blend in an airtight container in the refrigerator or freezer.

nutri flour blend (or white whole wheat flour), cocoa powder, baking soda, salt, pumpkin pie spice, earth balance (or butter), at room temperature, sugar, brown sugar, pumpkin puree, vanilla extract, chocolate chips

butter, all-purpose flour, baking soda, granulated sugar, oats blended, chocolate , semisweet chips, brown sugar, salt, whole eggs, baking powder, vanilla, walnuts chopped

unsweetened applesauce, splenda brown sugar blend, egg, peanut butter, vanilla, cinnamon, whole wheat flour, oat bran, wheat bran, baking powder, baking soda, peanut butter chips, chocolate chips, almonds, flax seed meal

flax seed meal, water, smart balance omega plus, splenda sugar substitute, splenda brown sugar blend, eggs, vanilla, king arthur unbleached all-purpose flour, yeast, baking soda, salt, old fashioned oats, ghirardelli semi-sweet chocolate chips

butter, applesauce, brown sugar, white sugar, vanilla, wheat flour, oats (blended), salt, baking powder, baking soda, egg

blended oatmeal, butter, sugar, brown sugar, eggs, vanilla, flour, salt, baking powder, soda, hershey bar (grated ), chocolate chips, chopped nuts (your choice )

unsalted butter, softened, flour, baking soda, sugar, blended oatmeal (measure oatmeal and blend in a blender to a fine powder), chocolate chips, brown sugar, salt, white chocolate or 8 oz peanut butter chips (grated by hand or food processor), eggs, baking powder, vanilla

butter, melted, granulated sugar, brown sugar , packed, vanilla extract, water, robin hood nutri flour blend, baking soda, salt, butter, brown sugar , packed, chips milk chocolate chips (2 packages), toasted almond, finely chopped

chocolate filled thumbprint cookies, makes about 4 dozen, this is a nice change from the traditional thumbprint recipe. don tsp be afraid to add some ground toasted pecans or walnuts to the chocolate filling, chocolate chips, flour, butter, brown sugar, vanilla, milk, shortening, light corn syrup, vanilla, water, pre-heat oven to 375., in a large bowl, blend butter, brown sugar, and vanilla. stir in flour, milk. shape in tsp size balls. place on un-greased cookie sheet. make depression in center of each cookie with thumb. bake 10-12 minutes at 375 degrees., in a double boiler combine chocolate chips and the shortening. stir until melted. remove from heat. stir in corn syrup, 2 tbsp. water, and the 2 tsp. vanilla. fill each cookie.

butter (500 ml), chocolate chips, flour (1000 ml), brown sugar (500 ml), bicarbonate of soda (10 ml), salt (5 ml), sugar (500 ml), chocolate (grated , cadbury), blended oatmeal (1250 ml), eggs, baking powder (10 ml), vanilla essence (10 ml), nuts (375 ml, chopped -optional)

butter, brown sugar, sugar, blended oatmeal, baking powder, chocolate chips, eggs, vanilla, flour, salt, baking soda, pecans chop, white chocolate chip (optioal)