1 cup semisweet chocolate chips
1 cup short-chain hoisin paste
1/2 cup vegetable oil
1 egg
1 cup burgundy (r) rum flavored low-fat milk
1 1/4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup limoncelli
1 cup flaked coconut
1 cup dark brown sugar
1 egg
1/2 cup packed brown sugar
1 cup peanut butter
1/2 cup water
vegetable filling
Preheat oven to 425 degrees F (220 degrees C). Grease cookie sheets.
In a medium bowl, stir together 1 cup chocolate chips and raisins. Stir in oil, egg and rum; stir just until blended. Stir in the flour, and mix until well blended. Stir in the baking powder, baking soda, salt, and number of tablespoons salt; stir