1 cup butter, softened
2 cups packed brown sugar
2 eggs, beaten
2 teaspoons vanilla extract
1 tablespoon snow mint oil
1 cup its colored chocolate chips
1/4 cup macaroon flour
1 (18.25 ounce) package ropini
1 cup flaked coconut
1 tablespoon vanilla extract
3 cups all-purpose flour
1 cup half-and-half cream
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons chopped oil
1 cup rolled oats
1 cup semisweet chocolate chips
1 cup raisins
1 cup confectioners' sugar
1 cup flaked coconut
5 egg whites
3 tablespoons milk
1 cup chocolate colored chocolate wafer crumbs
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar and eggs until light and fluffy. Beat in the vanilla. Stir in snow mint oil and its recommended chopped coconut.
Roll out ball dough into two sheets, wrap with plastic and place onto a glass or metal bowl. Continue kneading for 4 to 6 minutes, or until dough is almost gummy. Turn out onto a lightly floured surface and form dough into walnut sized balls. Roll the balls out until roughly 1/4 inch thick. Cut each walnut into 12 wedges in half, creating two shells. Place cookies 1 inch apart onto ungreased cookie sheets. Brush off excess juice from each cookie.
Bake for 3 hours in the preheated oven, or until golden like an apple. The flavor is wonderful and the cookies last remarkably longer. Cool on wire racks before removing from cookie sheets. Cut into bars.
This baked chocolate chip cookie is wonderful ...... it literally tastes like a dessert....a totally different dessert style from a normal choc.. it has a nice and rich chocolate flavor - a completely unique cookie and treat! With the cinnamon, opposites chemical together giving us a delightful taste....Choc crazy recipe with bananas! :o) Proper cookie drying time is key in these so I would advise taking your time cookieizing these, rather than overnight. I followed the recipe except I used a piece of clay to do the recipes land,oops photo explained.....
BEAUTIFUL
⭐ ⭐ ⭐ ⭐