I love Lunchbox cookies because they are so versatile. You can easily swap out several of the ingredients for what you have on hand. No need to go to the store just to buy a certain item; use what you have and I guarantee they will be a hit. Below is an example of one type of Lunchbox Cookie. I'll give you some recommended substitutions, but feel free to create your own version. INGREDIENTS 2 cups flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup butter or Crisco butter flavored shortening 1 cup granulated (white) sugar 1 cup light or dark brown sugar 1 teaspoon vanilla 2 eggs (the above items DO NOT have a substitute) 1 cup quick cooking oats (not cooked) 1 cup Rice Crispie cereal 1 cup mini M&M's 1 cup chopped walnuts (any nut will do!) You can substitute the Rice Crispie's for Frosted Flakes, Coco Pebbles or other similar cereal. You can substitute the mini M&M's for any variety of chocolate chips such as chocolate, dark chocolate, peanut butter, or butterscotch You can omit the nuts or substitute for pecans, almonds or macadamia nuts. DIRECTIONS
Preheat your oven to 375 degrees and prepare cookie sheets with parchment paper or spray with Pam. 1. Sift the flour, baking soda, baking powder and salt into a small bowl. 2. In the mixer bowl, beat the butter/Crisco, sugars, eggs and vanilla until fluffy. 3. Add the dry ingredients to the butter mixture and mix until just incorporated. 4. By hand, add the cereals, nuts and M&M's or other variations until all are evenly distributed. 5. Drop by teaspoons full onto your prepared cookie sheets and bake 8 to 11 minutes. 6. Cool in the pan for about 1 minute then remove to a wire cooling rack until completely cooled. Store in an airtight container. Makes approximate 5 dozen 2" cookies.
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I am always on the look out for new and interesting cookie recipes, and although I have used crushed potato chips in other recipes, here is a new one that also has Peanut Butter Chips incorporated. If you are not a big fan of peanut butter, or if you have a food allergy, I suggest substituting any of the flavored chips you find in the baking section of the grocery store. Butterscotch might be good too! Enjoy! INGREDIENTS 1 cup softened Butter (2 sticks) 2 cups light or dark brown sugar, packed into the cup 2 teaspoons Vanilla 1 teaspoon banking soda 2 large eggs 2 cups crushed potato chips (I use the regular salted ones. A large bag will give you 2 cups) 2 1/2 cups flour 1 bag of Reese's peanut butter chips (10 or 12 oz. bag DIRECTIONS
1. Preheat oven to 350 degrees and prepare your cookie sheets by lining with parchment paper or spraying with PAM. 2. Mixed the soft butter with the sugar until light and fluffy. Then add the vanilla, baking soda and eggs and mix until fully incorporated. 3. Put the potato chips in a large ziploc baggie and crush them with a rolling pin. Don't use a food processor as that will crush them too fine and you'll lose the crunch! 4. Add the potato chips and flour to the wet ingredients then stir in the peanut butter chips until the dough is completely mixed. 5. Drop by rounded teaspoonful onto prepared cookie sheet and bake for 9 to 11 minutes. Cool on cookie sheet for one minute before transferring to a wire cooling rack. Store air tight. Makes approx. 5 dozen 2" cookies. One of my favorite summer treats growing up was a trip to the Thrifty Drug Store for the 5 cent scoop of ice cream. I almost always got the Rocky Road because it was a wonderful combination of chocolate, nuts and marshmallow bits. Now that summer is here I wondered if a Rocky Road cookie might be a good substitute. I hope you enjoy this variation on the traditional chocolate cookie. Ingredients
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GrammatlcGrammatlc bakes all the cookies for the clients at Split Ends Hair Studio (to visit the salon website, click the button above). She also bakes sweet treats for friends and family. Enjoy the recipes! Archives
December 2017
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