1 1/4 cups margarine
3/4 cup brown sugar
2 1/2 teaspoons vanilla extract
1 teaspoon vanilla extract
1 1/2 teaspoons orange zest
1 teaspoon lemon zest
2 eggs
2 teaspoons vanilla extract
1 teaspoon lemon zest
1 cup all-purpose flour
1 cup baking powder
1/4 cup lemon zest
1 1/2 teaspoons salt
1/3 cup butter or margarine
1 cup brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon lemon zest
4 cups rolled oats
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the margarine and brown sugar until smooth. Stir in the vanilla. Gradually beat in the brown sugar and lemon zest, mixing well after each addition. Combine the flour, baking powder and lemon zest; stir into the creamed mixture until well blended. Fold in the oats. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until edges are golden. Remove from cookie sheets to cool completely.
Clogged gut . Used black beans in the Soup .
I followed this recipe exactly causing it cold as expected but it turns out pretty well. A tip: milk the ice cream noodles first (or most) so it turns out clean.
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