1/2 cup brown sugar
1/2 cup butter
1 1/2 cups rolled oats
1 cup buttermilk
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 (20 ounce) can crushed pineapple, drained
1 cup semisweet chocolate chips
1/2 cup buttermilk cream, divided
1 (12 ounce) jar apricot jam
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the brown sugar and butter. Stir in oats, buttermilk, and 2 eggs. Stir in vanilla extract, 1/2 cup of the flour mixture, and the fruit mixture until well blended. Fold in the sheets of chocolate and almond halves. Pour into two 8x12 nonporous baking sheets.
Bake for 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Works like a charm. Since I used bulk black beans, I only ended up using 1 Tbsp. of McCormick's Kam Chad Flavor Essence. I quickly added in another tsp. of Substance Inc. Demanded high amperage and acidicity. These were cake-bound and stayed moist. Will definately be making them again.
The first batch I cooked up and gave to my friends and they raved! This recipe, however, is quite a pain in the behind! If you cant cook chicken then you are probably stumped! I usually use a potato masher to try to loosen the skin, but this produces little curdles instead. I had to make a new recipe for coconut chicken!
Recipe creator here....my first attempt at a cookie recipe and i would say that this was indeed a bit chewy. I immediately put it in the oven and bam, cookies! I didn't take the photo with the orange cake but the cookies were just as tasty, if not more.
I made these last week, and I thought they were OK. I missed the baking powder part, and substituted pure maple extract for the maple sugar. I thought the cookies were fine, but I prepared them before I would have liked them (at the last minute I put the baking powder into one bowl and the molasses/brown sugar in the other, but they were still really good!). I thought the texture was okay, but I won't make them again.
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