152 cookies baking blend Recipes

applesauce (two 4-oz individual cups work great!), splenda sugar blend for baking (this site made me write for baking ...i don tsp think the bag says that ), brown sugar, canned pumpkin, egg whites, vanilla extract, flour, cinnamon, baking powder, baking soda, salt

applesauce, splenda sugar blend for baking, splenda brown sugar blend, vanilla, eggs, whole wheat flour, baking soda, salt, nestle toll house chocolate chunks (1 bag)

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, white sugar, brown sugar, eggs, vanilla extract, all-purpose flour, oatmeal , blended to a fine powder, baking powder, baking soda, chocolate chips

fourteen in 1 cookies, fourteen in 1 cookies (master recipe), makes: about 7 dozen 2 1/2-inch cookies, simplicity itself. we love this recipe , especially at holiday time, because from just 1 easy cookie dough, you can make fourteen kinds of cookies. putting the sugar through a food processor gives these cookies a wonderful lightness and fineness of texture. have all ingredients at room temperature, 68 to 70of., in a large bowl, beat on medium speed until very fluffy and well blended, unsalted butter, at room temperature, sugar , processed in a food processor for 30 seconds, or superfine, salt, add and beat until well combined, egg, vanilla extract, reduce the speed to low and beat in just until combined: 2 1/2 cups all-purpose flour, divide the dough in half and wrap in plastic. refrigerate until firm, at least 1 hour., dough can be refrigerated for up to 2 days or it can be double-wrapped and frozen for up to 1 month.), bake , position a rack in the upper third and another in the lower third of the oven. preheat the oven to 375of. remove 1 disk of dough from the refrigerator and cut in half. return the unused portion to the refrigerator. either: scoop the cookie dough into 1-tbsp balls with a small ice cream scoop and roll each ball between your palms until smooth. place the dough balls on parchment-lined cookie sheets, spacing about 2 inches apart. using the bottom of a smooth, flour-coated glass, flatten each dough ball to about 1/8 inch thick. or: lightly flour the work surface. roll the dough to 1/8 inch thick, using an offset spatula to loosen the dough. sprinkle the surface lightly with flours as needed to keep the dough from sticking. cut the dough into desired shapes. place the dough shapes on parchment-lined cookie sheets, spacing about 1/2 inch apart. get as many dough shapes as you can out of each sheet, because the dough should be rolled only 2 times. discard any leftover dough after the second rolling, or form the leftover dough into balls and flatten them to about 1/8 inch thick., bake , 2 sheets at a time, until the cookies are evenly golden brown, 6 to 8 minutes, rotate the sheets halfway through baking for even browning. using a thin-bladed spatula, immediatel transfer the cookies to racks to cool to room temperature. decorate the cooled cookies, if desired, and transfer to an airtight container.

quick-cooking oatmeal or 1 cup old-fashioned oatmeal, pecans, coarsely chopped (i used pecan chips), ground cinnamon, baking powder, salt, orange zest (optional), unsalted butter, softened, splenda brown sugar blend or 6 tbsp light brown sugar, splenda granular or 2 tbsp sugar, egg, apple cider vinegar, vanilla extract

butter, softened, splenda brown sugar blend, splenda sugar blend for baking, eggs, vanilla, all-purpose flour, vanilla, cinnamon, quick-cooking oats

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

flour, baking soda, land o lakes light butter, splenda brown sugar blend, splenda brown sugar blend, fibersure, splenda sugar substitute, sugar-free instant vanilla pudding mix, eggs, vanilla extract, chocolate chips

whole wheat pastry flour, all-purpose flour, unsweetened cocoa powder , sifted, baking powder, non-hydrogenated soft tub margarine, splenda brown sugar blend , sugar substitute, eggs, mint extract or 1 tsp pepper, semisweet mini chocolate chips, melted

butter, brown sugar, blended oatmeal (meausre first, then blend into fine powder), salt, chocolate chips, hershey bar, grated (8 oz), sugar, flour, eggs, chopped pecans, vanilla, baking powder, baking soda

all-purpose flour, baking soda, salt, splenda sugar blend for baking, splenda brown sugar blend, i can tsp believe it s not butter spread, pure vanilla extract, egg whites, egg yolks, semi-sweet chocolate chips

egg beaters egg substitute, splenda brown sugar blend , packed, splenda brown sugar blend , packed, ginger, cinnamon, allspice, pepper, flour, salt, baking soda

butter, softened, shortening , butter flavored, vanilla extract, splenda sugar substitute, splenda brown sugar blend , and, splenda brown sugar blend , packed, sugar-free instant white chocolate pudding mix, eggs, flour, baking soda, hershey kissables (roughly 1 1/3 cup.)

mashed banana, peanut butter, splenda sugar blend, splenda brown sugar blend, whole egg, egg whites, vanilla extract, unbleached flour, whole wheat flour, baking soda, salt, oatmeal, uncooked

all-purpose flour, baking soda, table salt, butter or 1/2 cup non-hydrogenated margarine, granulated sugar, splenda brown sugar blend , packed, egg, vanilla, semi-sweet chocolate chips

margarine spread, reduced-fat peanut butter, splenda brown sugar blend, vanilla extract, eggs, water or 1/3 cup low-fat milk, whole wheat pastry flour, all-purpose flour, quick-cooking oats, ground flax seeds, salt, baking soda, cinnamon, raisins

i can tsp believe it s not butter spread (cooking and baking spread), splenda sugar blend for baking, molasses, egg, vanilla extract, all-purpose flour, whole wheat flour, baking soda, baking powder, salt, macadamia nuts (chopped ), white chocolate chips, toasted wheat germ