Ingredients
1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract
Directions
In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 1/2 cups rolled oats
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups semisweet chocolate chips
4 ounces milk chocolate, grated
1 1/2 cups chopped walnuts
Directions
Preheat oven to 375 degrees F (190 degrees C). Measure oats into a blender or food processor, and then blend to a fine powder. Set aside.
In a large bowl, cream together butter and sugars. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, mix together flour, oats, salt, baking powder, and baking soda. Stir dry ingredients into creamed butter and sugar. Add chocolate chips, grated chocolate, and nuts.
Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 6 to 8 minutes in the preheated oven.
recipe:
Sorry it is my own recipe so I am not going to post every ingredient but there is Coconut, Cinnamon and Chocolate in them.
Cornflake cookies.
Ingredients
1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract
Directions
In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.
They are DEELISH!
Chocolate Cookies:
1 cup unsalted butter, room temperature (2 sticks)
2/3 cup sugar
1 cup all-purpose flour
1 cup cornmeal or polenta
1/3 cup cocoa powder
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 orange, zested
Orange Filling:
1/2 cup unsalted butter, room temperature (1 stick)
3/4 cup powdered sugar
1/2 orange, zested
Pinch salt
Preheat the oven to 350 degrees F.
To make the Chocolate Cookies, in a large bowl use an electric mixer to cream together the butter and sugar. In another medium bowl stir together the flour, cornmeal or polenta, cocoa powder, baking powder, salt, and orange zest. Add the dry ingredients to the butter mixture and stir to combine using a wooden spoon. Place the dough on a sheet of plastic wrap. Press the dough into a 1-inch high round. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 1 day.
Roll out the dough to between 1/8 and 1/4-inch thick. Use a 1 3/4-inch round cookie cutter to cut out the dough. Bake on a heavy baking sheet for 15 minutes. Place the baking sheets on a wire rack to cool cookies.
Meanwhile, to make the Orange Filling, combine the butter, powdered sugar, orange zest, and salt in a medium bowl. Use an electric mixer to cream the ingredients together.
To assemble the co...
Chocolate Cookies:
1 cup unsalted butter, room temperature (2 sticks)
2/3 cup sugar
1 cup all-purpose flour
1 cup cornmeal or polenta
1/3 cup cocoa powder
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 orange, zested
Orange Filling:
1/2 cup unsalted butter, room temperature (1 stick)
3/4 cup powdered sugar
1/2 orange, zested
Pinch salt
Preheat the oven to 350 degrees F.
To make the Chocolate Cookies, in a large bowl use an electric mixer to cream together the butter and sugar. In another medium bowl stir together the flour, cornmeal or polenta, cocoa powder, baking powder, salt, and orange zest. Add the dry ingredients to the butter mixture and stir to combine using a wooden spoon. Place the dough on a sheet of plastic wrap. Press the dough into a 1-inch high round. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 1 day.
Roll out the dough to between 1/8 and 1/4-inch thick. Use a 1 3/4-inch round cookie cutter to cut out the dough. Bake on a heavy baking sheet for 15 minutes. Place the baking sheets on a wire rack to cool cookies.
Meanwhile, to make the Orange Filling, combine the butter, powdered sugar, orange zest, and salt in a medium bowl. Use an electric mixer to cream the ingredients together.
To assemble the cookie sandwiches, place about 1 teaspoon of the Orange Filling on a cookie. Top with another cookie and press the cookies together. Store in an airtight container for up to 1 day.