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Cheiny




 
 
 
 

Post  Wed, May 06 2020, 3:32 pm
Just made these yesterday. The kids love them! I didn’t have light brown sugar, and instead substituted both sugars with 1/2 cup white sugars and 1/2 cup Splenda.

Flourless chocolate chip peanut butter cookies
INGREDIENTS
* 2 large eggs, room temperature
* 1 cup creamy peanut butter
* 3/4 cup (150g) light brown sugar, packed
* 1/4 cup (50g) granulated sugar
* 2 teaspoons vanilla extract
* 3/4 cup old fashioned oats
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup mini semisweet chocolate chips

INSTRUCTIONS
1. In a large bowl, combine the eggs, peanut butter, brown sugar, granulated sugar, and vanilla. Use a rubber spatula or wooden spoon to mix everything together.

2. Mix in the oats, baking soda, and salt.

3. Add the chocolate chips and mix well.

4. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 1-3 hours.

5. After chilling the dough, preheat the oven to 350°F.

6. Use a heaping tablespoon of the cookie dough to portion cookies and place on parchment-lined baking sheet. Leave about 2 inches between each cookie.

7. Bake for 8 minutes, or until edges are slightly golden brown. Remove from the oven and let cool


Last edited by Cheiny on Wed, May 06 2020, 3:46 pm; edited 1 time in total
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israelmama




 
 
 
 

Post  Wed, May 06 2020, 3:39 pm
Easiest sugar/roll out cookies

1 1/4 Cup Sugar
2 Eggs
1 Tsp. Vanilla
2 1/2 Cups Flour
1 1/4 Tsp Baking Powder
1/4 Tsp Salt
3/4 Cup Vegetable Oil

Instructions
Heat oven to 350.
Cream together sugar, eggs and vanilla.
Add flour, 1/2 cup at a time while stirring.
Stir in baking powder and salt.
Mix in vegetable oil and stir well.
If making cut-out cookies, add 1/2cup flour to stiffen the dough.
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Cheiny




 
 
 
 

Post  Wed, May 06 2020, 3:40 pm
Double post

Last edited by Cheiny on Wed, May 06 2020, 3:46 pm; edited 1 time in total
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thunderstorm




 
 
 
 

Post  Wed, May 06 2020, 3:43 pm
I had lots of extra baby carrots from the lunch program and I came up with this side dish.

Toss baby carrots with a bit of oil and spread on lined cookie sheet . Roast on 400 degrees for about an hour.
(I had roasted the carrots to make a soup but forgot that I put the roasted carrots in the fridge. So instead I made this with the roasted carrots instead)

Put roasted baby carrots into a deep skillet with some oil and sauté for a few minutes . Pour in some Mikees Tiryaki sauce and cover the pan. Allow it to cook until the carrots start browning a little bit and it has a nice light brown glaze.
They were a great veggie side dish.
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