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Updates on a favorite: Happy Holidays, what ever festivities you are celebrating. You are in for a treat. It's fun sharing this "famous" recipe. Every special occasion I recieve a request for them.
I love beautiful cookies and wouldn't say that decorating with frosting is my forte. I continue to improve and find creative ways to dress up my good ol'e sugar cookies to match the occasion at hand. Pretty never out ranks taste. These are ADULT loved treats. If I had to choose only one cookie to bake for the Holidays? This is it! Start a tradition in your home today. You will be glad you took my advice! Happy Baking. Don't be afraid of a "rolling" pin! You can do it! Lots of flour, put on great music, have a glass of wine. Win the battle of rolling out pie doughs and cookies. Watch my goofy video, how I roll it out, same technique pie or cookie, encourage yourself. I believe in you.
I will certainly post a (snowflake) picture come December as I make close to 4 batches to get us thru the holiday season. Looking at Sugar Cookies, they are colorful, inviting and geared for the visually Young at heart. I as a result of this set forth a challenge to change your mind, and I am confident that I will. I can not show up for a holiday meal without packing this specialty along. The dough is easy to manage, tender to the bite and can hold its own without frosting. Only garnish the cookie. Almond extract is the secret. Make them up the same day as your festivities, and they will take the prize.
Is this the best Sugar Cookie you have ever tasted?
3 dozen (I double during the holidays)
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snowflake cookie cutter
 
Harvest cookie cutters
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Back to the Beginning
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2 Comments
There's nothing like the smell of good Ole farm baking. You come in from doing up the chores after a long day. Give Mom a kiss and grab a few dumplings and pop them into your mouth to tide you over until dinner. These are easy and fast. Oh, just keeping the cookie jar full.
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Ingredients:
1/2 cup softened butter 1/2 dark brown sugar 1 egg 3 over ripe banana's 1/2 cup shredded coconut (Packed) 1 1/2 rolled oats 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon fresh grated nutmeg 1/2 teaspoon cinnamon 1 teaspoon vanilla 2 1/2 all purpose flour 1/2 chopped nuts optional |
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Preparations:
Preheat oven to 350 degrees, prepare cookie sheets (greased)
Cream butter, sugar, egg, bananas and vanilla. Blend in coconut, oatmeal. Add baking powder, salt, baking soda, flour and spices, Mix thoroughly. With 2 in. Cookie scoop drop dough onto greased baking sheet. Bake for 12-13 minutes. Remove to cooling rack. Glaze
Preheat oven to 350 degrees, prepare cookie sheets (greased)
Cream butter, sugar, egg, bananas and vanilla. Blend in coconut, oatmeal. Add baking powder, salt, baking soda, flour and spices, Mix thoroughly. With 2 in. Cookie scoop drop dough onto greased baking sheet. Bake for 12-13 minutes. Remove to cooling rack. Glaze
Almond Glaze
Ingredients:
1 cup powder sugar
1/4 teaspoon vanilla
1/4 teaspoon almond extract
2 Tablespoons half and half
Ingredients:
1 cup powder sugar
1/4 teaspoon vanilla
1/4 teaspoon almond extract
2 Tablespoons half and half
Preparation:
When cookies are finished baking, mix ingredients together in a bowl. I use my 2 cup Pyrex measure. With a small spoon drizzle glaze criss-cross over dumplings.
When cookies are finished baking, mix ingredients together in a bowl. I use my 2 cup Pyrex measure. With a small spoon drizzle glaze criss-cross over dumplings.
Happy Farm Baking
Categories
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Really Christmas
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Food Baking Cooking
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Oh my goodness, the cookie jar has been empty for two days. Mom are you sick? It's my own doing; I have spoiled them and pay for it when I have other projects.
Are you like me? I get elbow deep in a project, look up, and it's 5:00 pm, and I haven't even thought about dinner let alone the cookie jar. Well, mercy does happen to show up. I opened up the cupboards trying to stir up a bit of creativity, and it must be quick. I had all those odds and ends ingredients left over from Christmas time. Not really enough to make a batch on its own. So being a clever farm girl, I started throwing everything in the bowl. That is why they're called "Remnant" all the leftovers. Don't we just surprise ourselves? And they were mix up, pressed in the pan, in and out of the oven in less than 45 min. Quick work. Another fast favorite you might like is Suzanne s Shortbread. Wow, Peanut Butter & chocolate Remnant cookies are out of the oven. I just tasted them; They do the sweet tooth quite nicely. Very buttery, not too sweet. Did anyone notice the vintage plate I photographed the cookies on? I only have two pieces of this pattern. A shallow coffee cup and a soup bowl. This pattern fills my memories of my Great Grandma Coffman's kitchen table on Boone's Ferry Road. It was such a delight to take them off my "nic nac" shelf and share with you. Check out my store I just listed the cutest "pitcher" great for summer bouquets.
Bar cookies are an excellent choice to please all the different preferences in the house. These cookies are brown and crispy on the edges for some, soft in the middle for those like my Justin. This recipe is a keeper. Enjoy
Ingredients:
1 cup peanut butter
1/2 cup butter softened
2 eggs
1 1/2 cups dark brown sugar
1/2 cup powdered sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 1/4 teaspoon vanilla
2 cups firmly packed mini marshmallows
1 1/4 cup crushed graham crackers
2 1/4 cups all-purpose flour
2 cups mixed chocolate morsels
1 cup peanut butter
1/2 cup butter softened
2 eggs
1 1/2 cups dark brown sugar
1/2 cup powdered sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 1/4 teaspoon vanilla
2 cups firmly packed mini marshmallows
1 1/4 cup crushed graham crackers
2 1/4 cups all-purpose flour
2 cups mixed chocolate morsels
Preparation:
Pre-heat oven to 375 degrees. Prepare 9x13 baking dish, I used glass, lightly greased
Cream together, Peanut Butter, butter, sugars, till fluffy. Add eggs, vanilla, cinnamon, baking soda. Blend, flour, graham crackers till thick dough forms. Add marshmallows and chocolates. Blend.
Press dough into a prepared pan, bake at 375 for 22-25 minutes. Cut and remove while slightly warm.
Happy Baking!
Pre-heat oven to 375 degrees. Prepare 9x13 baking dish, I used glass, lightly greased
Cream together, Peanut Butter, butter, sugars, till fluffy. Add eggs, vanilla, cinnamon, baking soda. Blend, flour, graham crackers till thick dough forms. Add marshmallows and chocolates. Blend.
Press dough into a prepared pan, bake at 375 for 22-25 minutes. Cut and remove while slightly warm.
Happy Baking!
Categories
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Today's must reads
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Food Cooking Baking
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My family has several lemon lovers.
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This charming cookie will break up the Christmas chocolate any day. With its delightful shortbread tenderness, lemon glaze tang and a few seasonal sprinkles. A perfect tea cookie even if you're, not a tea total-ler. Let's not forget the luck of the Irish with sprinkles in green, multi-color for spring/Easter, a festive cookie that won't make it to the cookie jar.
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Ingredients:
3/4 Butter softened 1/2 cups sugar 1 Tablespoon lemon zest 1 Cup all purpose flour 1/2 cup cornstarch 1/4 cup sprinkles |
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Preparation:
Pre-heat over to 375 degrees, prepare ungreased or parchment paper lined cookie sheets.
Cream butter, sugar until light and fluffy, add lemon zest. Combine flour, cornstarch, blend well. Cover and refrigerate for 1 hour for easy handling.
Roll & shape dough into 1 3/4 round log roll. In large shallow pan add sprinkles. Roll dough log in sprinkles until completely covered. Don't forget the ends. Wrap in plastic wrap and refrigerate for 2-3 hours. I have left it overnight before.
Slice 1/4 inch thick and place 1 inch apart on ungreased cookie sheet. Bake in hot 375 degree oven for 9-11 minutes. Cool 1 minute before lifting over to wire racks for complete cooling.
Drizzle a dollop of lemon icing on to cookie.
Pre-heat over to 375 degrees, prepare ungreased or parchment paper lined cookie sheets.
Cream butter, sugar until light and fluffy, add lemon zest. Combine flour, cornstarch, blend well. Cover and refrigerate for 1 hour for easy handling.
Roll & shape dough into 1 3/4 round log roll. In large shallow pan add sprinkles. Roll dough log in sprinkles until completely covered. Don't forget the ends. Wrap in plastic wrap and refrigerate for 2-3 hours. I have left it overnight before.
Slice 1/4 inch thick and place 1 inch apart on ungreased cookie sheet. Bake in hot 375 degree oven for 9-11 minutes. Cool 1 minute before lifting over to wire racks for complete cooling.
Drizzle a dollop of lemon icing on to cookie.
Lemon Icing
Ingredients:
1 cup powdered sugar
2 Tablespoons fresh lemon juice
1/2 teaspoon lemon zest
Preparation:
Combine icing ingredients in glass measuring cup, Drizzle over cooled cookies. Allow to set up before storing.
Happy Baking
Ingredients:
1 cup powdered sugar
2 Tablespoons fresh lemon juice
1/2 teaspoon lemon zest
Preparation:
Combine icing ingredients in glass measuring cup, Drizzle over cooled cookies. Allow to set up before storing.
Happy Baking
Categories
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Kristen's Voice "Confessions"
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Food Baking Cooking
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My Husband Don said they tasted like fresh Lorna Doones.
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This lovely recipe found its creation during February. With Valentines Day tomorrow, Aah! I wanted to send "homemade" love to my family members. In a bit of a last minute hurry, beings that in the morning I was taking my folks to the Oregon Coast for the day which made for some quick baking work. I also busted out my "Famous sugar cookies" that way I could say "Be Mine" in the frosting. Add this recipe to your Stamped Cookie box, Gingerbread.
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Justin my youngest, by His confession, says he is the most spoiled. His preference in baked goods is, soft, old fashioned and not too sweet. Any Shortbread is a winner. When he helped himself to a freshly stamped cookie right off the hot pan, He said,
"Mom I'm in heaven!"
"Mom I'm in heaven!"
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Ingredients
2 cups all-purpose flour 1 cup salted butter, softened (2 sticks) 1/2 powdered sugar |
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Preparations
Pre-heat oven to 350 degrees. Prepare one 3-inch round cookie stamp and one 3 inch round cookie cutter (biscuit cutter) Un-greased baking pan or parchment paper lined.
In a large bowl cream butter and powdered sugar until light and fluffy. Add flour, mix till dough melds together. Wrap in plastic and chill for at least 15 minutes.
Knead dough for 2 minutes, roll out dough onto lightly floured surface. 1/4 inch thick. Dust cookie stamp lightly with flour and press onto dough, press as many cookie stamps as rolled area provides. Cut with (biscuit cutter) over stamped impressions, lift with a spatula onto baking pan. Repeat until dough is used up
Bake in hot oven (350 degrees) for 18-20 minutes o until edges are lightly brown. Cool 2 minutes and transfer to wire rack for cooling.
If you desire: Apply sprinkles before baking.
If you do not have a cookie stamp, be creative, the bottom of a patterned glass, criss-cross fork design.
Pre-heat oven to 350 degrees. Prepare one 3-inch round cookie stamp and one 3 inch round cookie cutter (biscuit cutter) Un-greased baking pan or parchment paper lined.
In a large bowl cream butter and powdered sugar until light and fluffy. Add flour, mix till dough melds together. Wrap in plastic and chill for at least 15 minutes.
Knead dough for 2 minutes, roll out dough onto lightly floured surface. 1/4 inch thick. Dust cookie stamp lightly with flour and press onto dough, press as many cookie stamps as rolled area provides. Cut with (biscuit cutter) over stamped impressions, lift with a spatula onto baking pan. Repeat until dough is used up
Bake in hot oven (350 degrees) for 18-20 minutes o until edges are lightly brown. Cool 2 minutes and transfer to wire rack for cooling.
If you desire: Apply sprinkles before baking.
If you do not have a cookie stamp, be creative, the bottom of a patterned glass, criss-cross fork design.
Happy Baking
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Lifestyle
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More Recipes
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Perfect last minute Valentine party treat.
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The Hershey company efficiently updates their candies on the grocery shelves with current holiday colors.
Keeping a "Hidden" package makes a quick, easy surprise. |
Have fun with a little
M & M History |
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Ingredients:
1 cup Butter, shortening, margarine
1 cup Brown Sugar
1/2 cup Sugar
1 tsp. pure vanilla
1/2 cup peanut butter
1 cup rolled oats
2 eggs
2 1/2 cups flour
1 tsp. soda
1 tsp. salt
11.40oz bag milk chocolate M & M's (Valentine color)
1 cup Butter, shortening, margarine
1 cup Brown Sugar
1/2 cup Sugar
1 tsp. pure vanilla
1/2 cup peanut butter
1 cup rolled oats
2 eggs
2 1/2 cups flour
1 tsp. soda
1 tsp. salt
11.40oz bag milk chocolate M & M's (Valentine color)
Can't help but toot the horn for another Valentine favorite
Red Velvet Cake, if you have never tried it or baked it, set aside a lazy Saturday and indulge.
Red Velvet Cake, if you have never tried it or baked it, set aside a lazy Saturday and indulge.
Preparation:
Pre-heat oven to 375 degrees: Cream butter sugars until light and fluffy, mix in eggs, pure vanilla & peanut butter. Add to creamed mixture rolled oats, flour soda & salt. Mix thoroughly. Fold in M & Ms.
With small cookie scoop drop on un-greased cookies sheet. Bake 10-12 minutes, Cool 2 min. And then transfer to wire cooling rack.
PS. if you want them to be extra beautiful save some candies out to place strategically on the top of cookie dough.
Pre-heat oven to 375 degrees: Cream butter sugars until light and fluffy, mix in eggs, pure vanilla & peanut butter. Add to creamed mixture rolled oats, flour soda & salt. Mix thoroughly. Fold in M & Ms.
With small cookie scoop drop on un-greased cookies sheet. Bake 10-12 minutes, Cool 2 min. And then transfer to wire cooling rack.
PS. if you want them to be extra beautiful save some candies out to place strategically on the top of cookie dough.
Happy "Valentine" Baking
Categories
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Kristen Voice "Confessions"
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Great Family Recipes
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Sign up (watch for window) for trivia quiz and win cookie stamps
Giveaway closing Feb. 13th 2017
Giveaway closing Feb. 13th 2017
giveaways
Last Friday I had the wonderful opportunity to spend most of the day with my dear friend Julie. A little bittersweet as she is moving back to Phoenix. Her house sold in 3 days, she made an offer on another house, and they are both planning 30-day escrows. Whew! Creative baking can be very therapeutic and help me to process when life changes.
This cookie stamp idea has been rolling around in my head since the holidays began. Most of the rollers and stamp I priced were insane. Never knew there was so much history around cookie stamps.
This cookie stamp idea has been rolling around in my head since the holidays began. Most of the rollers and stamp I priced were insane. Never knew there was so much history around cookie stamps.
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I have highlighted King Arthur's Flour; they have all the bells and whistles when it comes to stamps and imprinted rolling pins.
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Oven 350 degrees Makes 2 1/2 doz. Kid Friendly recipe
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Ingredients
1 c. Butter Softened 1 c. brown sugar 1/3 c. corn syrup 3 TBS. Full flavour molasses 4 cups all-purpose flour 1 egg 1/2 tsp. ground cloves 1/2 tsp. fresh ground nutmeg 1 tsp. Cinnamon 1/2 tsp. ginger 1 tsp. vanilla |
Just a side note as this is a lovely YouTube shared; her dough needs a bit more work. Remember a light dusting of flour is all that is required. Do not forget the kneading, please. Reminder, the time spent in the frig. also helps to meld the ingredients together.
Instructions
Prepare one 3 in. Cookie stamp and a 3 in. Round cookie cutter. Line a baking tray with parchment paper.
In a large bowl/mixer, cream butter, brown sugar, till light and fluffy add egg, corn syrup & molasses. Mix altogether. Sift flour & spices, add to creamed mixture blend well. Wrap dough in plastic and chill from 15min. to 2 hours.
Prepare one 3 in. Cookie stamp and a 3 in. Round cookie cutter. Line a baking tray with parchment paper.
In a large bowl/mixer, cream butter, brown sugar, till light and fluffy add egg, corn syrup & molasses. Mix altogether. Sift flour & spices, add to creamed mixture blend well. Wrap dough in plastic and chill from 15min. to 2 hours.
Cut dough into 4ths. take 1/4 of dough and knead 2 min. until smooth and pliable. Roll out dough to about 1/4 inch thick. Dust lightly cookie stamp with flour and press onto dough. Remove cookie stamp. Repeat the process of stamping. Dust cookie cutter and place over stamped design, cut and lift with a spatula onto a cookie sheet lined with parchment paper. Continue to roll out, stamp & cut remaining dough. Place filled cookie sheet into the refrigerator while you're continuing to roll out the rest of your dough. Cooling the stamped cookies helps to retain the indentation of the stamp. Cool for up to 20 min. Bake in a 350-degree oven for 12-14 minutes. Cookies do not particularly show edges browning. Let rest on pan for 2 min. Transfer to a wire rack to cool completely.
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What made this day extra special besides sharing it with you, is that I found this package of Norpro Cookie Stamper, set of 2 hiding in the clearance rack. I'm waiting for the weekend, reading up on dough recipes, looked at a few recipes and then created my own. A lightly sweet, firm dough, reminds me of animal crackers. Let me know how you like them.
Happy Cookie Stamping
Giving away this set.
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Sign up
(watch for window) movie buff's trivia quiz (google permissible) and enter to win cookie stamps just like mine. Giveaway closing Feb. 13th 2017 |
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Categories
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Lifestyle
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Food & Cooking
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By Kristen
If you need to take something to the neighborhood potluck and it has to be quick this is "Sweet Tooth" Peanut Butter and Chocolate, yum.
One of the fastest I know.
One of the fastest I know.
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| pdf_peanut_butter_blossom_cookies_-kisses-.pdf |
Preheat oven to 375 degrees
Directions:
Mix condensed milk, peanut butter, biscuit mix, vanilla thoroughly. With a small cookie scoop, scoop up balls, roll in sugar and place on ungreased cookie sheet. Cookies do not spread so you may put them close together. Bake 375 for 6-8 minutes. Press lightly kiss into hot cookie immediately after coming out of the oven. In 2 min. Tap gently partially melt Kiss again to help candy to stick to the cookie. Remove to cooling rack.
Directions:
Mix condensed milk, peanut butter, biscuit mix, vanilla thoroughly. With a small cookie scoop, scoop up balls, roll in sugar and place on ungreased cookie sheet. Cookies do not spread so you may put them close together. Bake 375 for 6-8 minutes. Press lightly kiss into hot cookie immediately after coming out of the oven. In 2 min. Tap gently partially melt Kiss again to help candy to stick to the cookie. Remove to cooling rack.
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Perfect hard boiled eggs
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More Recipes
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A pure pleasure. I'm up later than usual, so I made it a "Shortbread" party, poured a glass of wine and turned on Celtic Woman "Holiday" radio.
Just a hint: that will refresh you. You have the power to make a party. To fill your emotional aah needs. Set the atmosphere to bless yourself. Your family will appreciate the blessing, and you will find that trading into some "me" time was worth the 1/2 hour loss of sleep. Texting that good friend is just icing.
Just a hint: that will refresh you. You have the power to make a party. To fill your emotional aah needs. Set the atmosphere to bless yourself. Your family will appreciate the blessing, and you will find that trading into some "me" time was worth the 1/2 hour loss of sleep. Texting that good friend is just icing.
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I had a meeting with some dear friends this evening. Snow had dusted the valley this morning so the "Barn office" where we meet was a bit nippy and the radiator heater had a hard time getting too toasty. There we were bundled and blanketed. Pure joy when in the company of friends you admire.
A bit past my bedtime as I am a morning person, parked the car, viewed the twinkle lights on my flocked tree and freshly decorated mantle as I entered the house. My thoughts were the extra cover I had added to our bed last night. It was calling my name. All I need to accomplish for the day was making lunches. Then to the company of sugar plum fairies dancing in my head. ZZZZZZzzzzz. |
Cookie Jar Morse Code upside down lid
Flicked on the kitchen light and saw the cookie jar looming at me as the fluorescent lights opened the room. I chuckled, oh no the "sign."
We have a secret "Morse code" around the Wambach house for, the cookies jar is empty. So there it was, cookie jar with upturned lid. We'll I do not know if it was a Mother's heart or a Wife's blessing, but I rolled up my sleeves, tied on my snowman apron, cracked open my recipe box to fill those lunches with sweet goodness. I knew exactly what I could make that was tasty, fast and brought memories to mind. My shortbread recipe. Or should I say Suzanne's shortbread recipe. It does not have a place among the recipe card file, nope it is stashed in the open place or catch all of the food clippings in my Grandma's black and white 40s recipe box. You see my dear friend, Suzanne, since 8th grade wrote out this recipe on the back of an autumn notepaper pad. Seeing her handwriting is almost as good as her being in the room. So I texted her and shared look what I'm baking, and we texted back and forth. They are in the oven while I write this, the smell hasn't yet reached my office area yet. It will.
A pure pleasure. I'm up later than usual, so I made it a "Shortbread" party, poured a glass of wine and turned on Celtic Woman "Holiday" radio.
Just a hint: that will refresh you. You have the power to make a party. To fill your emotional aah needs. Set the atmosphere to bless yourself. Your family will appreciate the blessing, and you will find that trading into some "me" time was worth the 1/2 hour loss of sleep. Texting that good friend is just icing.
We have a secret "Morse code" around the Wambach house for, the cookies jar is empty. So there it was, cookie jar with upturned lid. We'll I do not know if it was a Mother's heart or a Wife's blessing, but I rolled up my sleeves, tied on my snowman apron, cracked open my recipe box to fill those lunches with sweet goodness. I knew exactly what I could make that was tasty, fast and brought memories to mind. My shortbread recipe. Or should I say Suzanne's shortbread recipe. It does not have a place among the recipe card file, nope it is stashed in the open place or catch all of the food clippings in my Grandma's black and white 40s recipe box. You see my dear friend, Suzanne, since 8th grade wrote out this recipe on the back of an autumn notepaper pad. Seeing her handwriting is almost as good as her being in the room. So I texted her and shared look what I'm baking, and we texted back and forth. They are in the oven while I write this, the smell hasn't yet reached my office area yet. It will.
A pure pleasure. I'm up later than usual, so I made it a "Shortbread" party, poured a glass of wine and turned on Celtic Woman "Holiday" radio.
Just a hint: that will refresh you. You have the power to make a party. To fill your emotional aah needs. Set the atmosphere to bless yourself. Your family will appreciate the blessing, and you will find that trading into some "me" time was worth the 1/2 hour loss of sleep. Texting that good friend is just icing.
Suzanne's writing on the back of a notepad.
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A firm dough, press firmly into 9x13 glass baking pan
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| suzanne-s_shortbread_pdf.pdf |
Ingredients
1 lb. butter softened, I cheated and used the microwave to soften
1 cup sugar cream together
cut in 5 cups flour, I used my kitchen aid the entire path.
Press and press again into a 9x13 glass pan. I top with white cookie sprinkles to make them sparkle and sweet to the tip of your tongue.
Bake 325-350 for 1/2 hour to 45 min. Till the edge is just lightly browned.
I score them while hot for easy removal. Cool and pack them into lunches or eat warm with whip cream drizzled with chocolate syrup. Sorry, the empty cookie jar issue will return, oh too quickly.
Happy sweet tooth!
1 lb. butter softened, I cheated and used the microwave to soften
1 cup sugar cream together
cut in 5 cups flour, I used my kitchen aid the entire path.
Press and press again into a 9x13 glass pan. I top with white cookie sprinkles to make them sparkle and sweet to the tip of your tongue.
Bake 325-350 for 1/2 hour to 45 min. Till the edge is just lightly browned.
I score them while hot for easy removal. Cool and pack them into lunches or eat warm with whip cream drizzled with chocolate syrup. Sorry, the empty cookie jar issue will return, oh too quickly.
Happy sweet tooth!
Categories
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Cakes
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Our Cubbies are playing in the world series. So I am thinking seven games out, at least, not to be in the kitchen but watching the game. Cookies in the freezer equal a triple hit for me. My cookie jar is prepared to score should the kids come over to root for the Cubs. Go Cubs
Ingredients
1 lb. butter 2 cups brown sugar 2 cups white sugar 4 eggs 5 tsp vanilla 2 tsp baking soda dissolved in 2 Tbs hot water 2 tsp salt 3 cups old fashioned rolled oats 4 cups all-purpose flour 1 cup chopped pecans 1 cup shredded coconut (packed) 10 oz Hershey's Sea Salt Caramel chips (baking isle) Glaze Recipe
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Oven 365 degrees
8 dozen cookies Great for the freezer
Printable Recipe
Directions
Cream butter and sugars till light and fluffy, add eggs Blend in vanilla, dissolved soda, salt, mix alternate, oats and flour, till well blended Stir in coconut Add Pecans and Caramel chips blend on low With small cookie scoop/or full teaspoon, drop cookies on a ungreased baking sheet. Bake at 365 degrees for 11 minutes Cool 1 minute then remove to cooling racks, drizzle with glaze. Cool completely for freezing. Happy dessert! |
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