51629 chewy nut bar cookies Recipes

thick and chewy chocolate chip cookies (originally published in the got milk cookie book by peggy cullen), makes 15 large cookies, unsalted butter, softened, white sugar, light brown sugar, salt, vanilla extract, egg, all-purpose flour, baking soda, chocolate chunks or chips, nuts (note : optional. i never add nuts, but it s totally personal preference).

chewy peanutty bars, all-purpose flour, granulated sugar, cocoa, light brown sugar, baking powder, salt, butter or margarine, eggs, slightly beaten, peanut butter chips, sweetened condensed milk (not evaporated milk), sweetened coconut flakes

butter, softened, brown sugar , firmly packed, granulated sugar, eggs, almond extract, flour, baking soda, salt, rolled oats (quick or old fashion, uncooked), white chocolate chips, dried tart cherries, sliced almonds, macadamia nuts (chopped ), coconut

butter, softened, brown sugar, sugar, eggs, honey, vanilla extract, quick-cooking oats, king arthur unbleached all-purpose flour, baking soda, salt, ground cinnamon, dried cherries, white baking chips, chopped macadamia nuts

condensed milk, peanut butter , i like crunchey, two cups bisquick baking mix, vanilla, sugar, cookie , will be chewey when cooled

nestle toll house butterscotch flavored morsels, butter, brown sugar , firmly packed, sugar, eggs, vanilla extract, all-purpose flour, nuts, chopped, salt

yellow cake mix, evaporated milk, nuts, chopped, butter, melted, rolo chocolates, halved

quick-cooking rolled oats, butter, melted, corn syrup, granulated sugar (to taste), oat flour, salt, ground cinnamon (optional), dried fruit , and nuts, vanilla extract, melted butter or 1/4 cup vegetable oil, honey , maple syrup or 1/4 cup corn syrup, water

quick-cooking rolled oats (not instant ), dark raisin, dried cranberries, chopped dried apricot, unsalted roasted sunflower seeds, pine nuts, chopped pecans, golden syrup, hard margarine (or butter), smooth peanut butter, shelled pumpkin seeds, crushed (or unsalted peanuts) (optional)

brown sugar, sugar substitute, non-fat vanilla yogurt, egg substitute, canola oil, nonfat milk, vanilla, whole wheat flour, baking soda, ground cinnamon, ground cardamom, salt, oatmeal, uncooked (old-fashioned or quick), dried apricot, diced, dried plum, diced, walnuts

butter, softened, powdered sugar, vanilla extract, all-purpose flour, granulated sugar, heavy whipping cream, divided, butter, cut into 16 pieces, coarsely chopped assorted nuts, toasted (we tested with pecans, natural almonds, and lightly salted macadamia nuts), semisweet chocolate squares, finely chopped

special k bar cookies, sugar, peanut butter (creamy or crunchy), white corn syrup, maple flavoring, special k cereal (the large size), butterscotch chips, chocolate chips, add maple flavoring to taste -- as well as vanilla flavoring, mix above together and bring to a boil in pan allowing to boil for a couple minutes- stirring occassionally. gradually add special

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.

chewy chocolate macaroons ., categories : cookies, angel lflake coconut, sweetened condensed milk, vanilla or almond extract, unsweetened chocolate, melted

egg , unbeaten, brown sugar ( i use light brown ), teasp. vanilla, flour, teasp. baking soda, teasp. salt, coarsely chopped walnuts

peanut butter, sugar, egg, vanilla extract, clark candy bars (1-3/4 oz each), crushed

white cake mix, butter, melted, eggs, light brown sugar , packed, all-purpose flour, baking powder, vanilla, chopped nuts, flaked coconut

raw sugar (or brown sugar), spectrum non-hydrogenated shortening (or vegan margarine), honey or 2 tbsp agave nectar, for vegan, egg equivalent egg substitute (i use flax vegan egg re placer #104832), rice flour, guar gum (if not in flour mix) or 1 tsp xanthan gum (if not in flour mix), vanilla (look for corn and gluten free brands), salt, baking soda, crispy rice cereal (organic brown rice cereal is corn free), chopped nuts, semisweet vegan chocolate chips (enjoy life brand are free of corn, milk, soy, gluten, etc), rolled oats (gluten free)