92 sugar blend chocolate cookies Recipes

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

sugar, cornstarch, salt, fresh or frozen pitted tart cherries, thawed and coarsely chopped, cherry juice blend, lemon juice, mascarpone cheese, sugar, cherry brandy, chocolate wafers, semisweet chocolate chips, heavy whipping cream

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

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

splenda sugar blend for baking, water, egg yolks, mascarpone cheese, light whipped topping (cool whip ), sugar-free chocolate syrup, brewed coffee, sugar-free chocolate syrup, dark rum, coffee liqueur, frozen cherries (dark sweet ), ladyfingers (cookies)

unbleached all-purpose flour, salt, baking powder, unsalted butter, sugar substitute (the splenda baker s blend is ideal. you can substitute it for 1 1/2 cups granulated sugar-substitute), eggs, vanilla extract, fresh strawberries, chopped, semi-sweet chocolate chips (can be substituted with bittersweet or milk chocolate), unsalted butter, heavy cream

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)

sugar, brown sugar, butter, eggs, vanilla extract, quick oats (flour or blended), unbleached flour, almond meal, whole wheat flour, baking powder, baking soda, salt, chocolate candy bars (reg size), semi-sweet chocolate chips, pecan pieces (optional)

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

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

butter, room temperature (2 sticks), brown sugar, turbinado sugar, eggs, beaten to blend, vanilla, white flour, whole wheat flour, baking soda, salt, oatmeal, wheat germ, semi-sweet chocolate chips, raisins (optional), chopped pecans (or walnuts) (optional)

steamed or roasted chestnuts from a jar (about 6 oz; not water chestnuts), sugar, kosher salt, amber rum, unsweetened cocoa powder, ground cinnamon, ground ginger, semisweet chocolate chips, purchased refrigerated pie crusts (from two 14.1-oz packages), at room temperature, egg, beaten to blend, powdered sugar , for dusting, special equipment : a 3-inch round cookie cutter

unsalted butter, softened, sugar (i use splenda blend ), egg , beat slightly, self-rising flour, lavender flowers, snipped, semisweet chocolate pieces

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

oreo cookie lb tube cake, oreo cookies, flour, sugar, milk, shortening , butter flavored, salt, vanilla extract, eggs , large, chocolate glaze, semi-sweet chocolate pieces., shortening , butter flavored, milk, corn syrup, preheat oven to 350. grease and flour 9-inch fluted tube pan. cut each cookie into quarters. in large bowl, with mixer at low speed, beat flour and remaining ingredients except cookies and chocolate glaze until blended. increase speed to high; beat 2 minutes, scraping bowl. spoon about 3/4 cup batter into pan. gently stir cut-up cookies into remaining batter and spoon into same pan. bake 50 minutes or until cake springs back when lightly touched with finger (toothpick test won tsp work). cool cake in pan on wire rack 10 minutes; remove from pan; cool on rack. when cake is cool, prepare chocolate glaze. place rack with cake over large plate to catch drips, then pour warm glaze over top and side of cake. this cake freezes well and good cold from refrigerator. chocolate glaze: in 1-quart saucepan over low heat, heat chocolate pieces, shortening, milk and corn syrup, stirring constantly until melted and smooth.

butter, white sugar, brown sugar, eggs, vanilla, flour, blended oatmeal (measure oatmeal and blend in a blender about a cup or 2 at a time.), salt, baking powder, baking soda, semi-sweet chocolate chips, milk chocolate chips, white chocolate chips, nuts , of your choice

nonstick oil spray, dried cherries, sugar, shortbread cookies, softened butter, granulated sugar, all-purpose flour, extra-brute cocoa powder, baking soda, baking powder, salt, buttermilk , shaken, heart healthy olive oil blend , such as smart balance, natural cherry extract, madagascar vanilla extract, eggs, at room temperature, espresso (2 tsp powder mixed into 1 cup cold water), amarena cherries in syrup, milk chocolate, salted butter, chilled, sour cream, vanilla extract, sugar, dark chocolate for candy making, edible ink, gold dust, assorted metallic chocolate pearls