A go-to chocolate chip cookie recipe is mandatory, and now you can toss out your old one. Moist and loaded with chunks of rich chocolate, these stay chewy even in the cookie jar.
Silky chocolate, toasty pecans and tropical coconut all sit on a crunchy graham crust. What's really magical is that these bars don't disappear even faster.
Skip the cake and pie at your next dinner party and make these must-have ice cream sandwiches. The treat will remind you of childhood, but the ingredients are all grown-up.
This Peanut Butter, Oatmeal & Chocolate Chunk Cookies recipe contains baker's semi-sweet chocolate, butter, planters creamy peanut butter, old-fashioned or quick-cooking oats, flour and more.
Washington State produces large numbers of cranberries. This delicious recipe featuring them is from the Inn at Barnum Point, Camano Island, Washington.
I received this an email from ATK. I substituted dried cranraisins for the dried cherries, semi-sweet chocolate chips for bittersweet chocolate and used my hand mixer. Dried cranberries may also be used instead of the cherries. Quick oats may be used instead but will yield a cookie with slightly less chewiness. These cookies will keep for 4 to 5 days stored in airtight container or zipper-lock bag, but they will lose their crisp exterior and become uniformly chewy after a day or so. I only baked one cookie tray at a time. These were very good. I froze them in individual bags for a sweet treat.
The edges of the meringues are crisp, but the center pieces are slightly soft. Don't chop the chocolate too finely or it will completely melt in the meringue.
