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Begin by making the shortbread layer. Simply combine all of the dry ingredients in the bowl of a food processor. Blitz to blend, then add the butter in chunks. Pulse until the mixture resembles coarse meal, then add the ice water and egg yolk. Pulse until the dough comes together in wet clumps.
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In a large microwave safe bowl, microwave the butter until melted. Add both sugars and stir until the sugars are incorporated. Chill the mixture for 10 minutes. Remove from the refrigerator and stir in the egg, egg yolk, and vanilla. Add the flour, oats, baking soda,and salt; mix till combined.Stir in the chocolate chunks.
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In a small bowl, stir together the 1/4 cup sugar and cinnamon. In a large mixing bowl cream together the butter, peanut butter and sugars. Add egg and vanilla and mix on low until combined. In a separate bowl combine dry ingredients and slowly add to the large mixing bowl. Continue to mix until just combined.
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Add cooled brown butter, the dark brown sugar and the granulated sugar to a large mixing bowl and whisk well. In a separate large mixing bowl, combine the all purpose flour, salt and 1 ½ teaspoon baking soda. Mix the dry ingredients together well. Lastly, gently fold in the chocolate chunks.
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Crush the shortbread in a Ziploc bag with a rolling pin. Or a food processor. 2. Melt the butter. 3. Stir the shortbread crumbs and butter together in a medium-size bowl until combined. 4. Pat the mixture firmly into your 8×8 pan. Use your hand or a spatula to press it down.
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Instructions. Preheat oven to 375 degrees F. Line three baking sheets with parchment paper. Blend the oats in a food processor or blender to a fine powder. In a medium bowl, whisk together the blended oats with the flour, baking powder, baking soda and salt; set aside.
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Oven 350° for 12-15 minutes until edges are slightly brown. Cream fats and sugars until fluffy. Add egg and beat until absorbed. Add flavorings to creamed mixture. Sift dry ingredients together into separate bowl and blend together. Add dry to creamed mixture and mix just until flour is incorporated; do not over mix. Chill dough.
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Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, grated Hershey Bar and nuts. Roll into 1 inch balls and place 2-inches apart on a cookie sheet. Bake for 10 minutes at 375° or until golden.
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Preheat the oven to 350 degrees F (175 degrees C). Mix butter, oil, brown sugar, white sugar, egg, vanilla, cream of tartar, baking soda, and salt together in a large bowl until smooth; stir in flour, crisp cereal, oats, coconut, and chocolate chips to form a dough. Roll dough into walnut-size balls and place 2 inches apart on baking sheets.
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Step 1: Cream the butter and sugars. In a large mixing bowl, vigorously whisk together the melted unsalted butter, light brown sugar, and granulated sugar for 1 minute until well combined (image 1 below). Step 2: Whisk in the wet ingredients.
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1. Heat oven to 350°F. In large bowl, combine 1 cup of the sugar, shortening and butter; beat until light and fluffy. Add vanilla, almond extract and egg; blend well. Add flour, baking soda and cream of tartar; mix well. 2. Shape dough into 1-inch balls.
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1⁄2 cup sugar (for top of cookies) Cream together the first four ingredients until smooth. Add baking soda and salt. Add flour one cup at a time and mix until well blended. Using a soup spoon, scoop out some dough and place it in your palm. Using both hands, roll into a ball and place on a cookie sheet, leaving room for it to spread.
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Method. Mix ingredients together (cream shortening with sugars), then add egg and vanilla; sift flour, salt, and soda together and add to mixture. Add nuts. Form into small balls and roll in sugar. Press into a cookie shape with the bottom of a glass. Bake in preheated 350-degree oven until done.
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Preheat oven to 375°F (190°C). In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until.
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Combine Dry Ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Fold in the Chocolate Chips. Gently fold in the high-quality semisweet chocolate chips and the chopped nuts (if you're using them).
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Beat until just combined. 5. Put ¼ cup sugar in a small bowl. Form the dough into 1½ inch balls. Roll them in the sugar and place them about 2 inches apart on an ungreased regular cookie sheet (not an insulated one). 6. Butter the bottom of a glass and dip it in the sugar. Use the glass to flatten the balls of dough.
