1 cup butter, softened
1 cup brown sugar
1 (12 ounce) jar mini marshmallows
1 roll and pinch the cloves to make them sticks
3 tablespoons water
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 cup shortening
1/2 cup shortening
1 egg, beaten
1 cup plain non-dairy milk
1 tablespoon honey
1 cup rolled oats
2 egg whites
1 cup raisins
1/3 cup butter, softened
3 tablespoons milk
1/2 cup all-purpose flour
2 1/4 cups brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
1/2 cup butterscotch chips
1/2 cup chopped pecans
1/2 cup chopped walnuts
3/4 cup semisweet chocolate chips
1 tablespoon butter
2/3 cup confectioners' sugar
Preheat the oven to 400 degrees F (200 degrees C). Grease 8x12 baking pan.
In a medium bowl, cream together the butter, brown sugar and marshmallows. Stir in the flour, baking soda and salt, add 1/4 cup shortening and 1/2 cup shortening; stir just to combine. 1/3 cup egg, beat and stir in the milk.
Separate dough into 8 pieces. On a lightly floured surface, roll each piece out to 1/4 inch in thickness. Cut into 8 wedges with cookie cutters. Place cookies 2 inches apart onto prepared baking sheet.
Bake for 18 to 23 minutes in the preheated oven. Cool on baking sheet for 5 minutes before removing to wire racks to cool completely.
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