Oatmeal Banana Coconut Cookies

So the other day I needed to use up some banana's and didn't have chocolate chips handy to make my standby Oatmeal Banana Chocolate Chip Cookies (http://attempsatedible.blogspot.com/2013/02/banana-oatmeal-chocolate-chip-cookies.html)..so I improvised.  The result came out so well that the kids (and I, if I'm being honest)at the whole batch within 24 hours.  I figured that was worthy of a share here.

 

 

What you will need:

• 1/2 cup sugar
• 1/2 brown sugar
• 3 very ripe bananas
• 3/4 cup softened salted butter
• 1 egg
• 1 3/4 cups quick-cooking oats
• 1 1/2 cups all purpose flour
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1 cup shredded sweetened coconut

Beat sugars with butter, cream until smooth and creamy, add in mashed bananas and egg in a large bowl. Sift together the dry ingredients, I just add it all to a bowl and stir it with a whisk. Pour into butter mixture, mix till combined and add in coconut. Drop by spoonfulls onto un-greased parchment lined cookie sheet. Bake 10 mins or until light brown at 400 degrees. Remove cool on wire rack, and enjoy!:)

The original Oatmeal Banana Chocolate Chip cookie recipe was from  www.momwhats4dinner.com. 
 

Vanishing Oatmeal Raisin Cookies

My SIL made these when they came over one holiday and they earned their name.  They will be one of Cookie Monsters cookies at the upcoming birthday party my husband loved them so much.

The recipe and photo are straight off the package of Quaker Oats and can also be found here: http://www.quakeroats.com/cooking-and-recipes/content/recipes/recipe-detail.aspx?recipeid=474

Ingredients:

1/2  cup (1 stick) plus 6 tablespoons butter, softened

3/4  cup firmly packed brown sugar

1/2  cup granulated sugar

2  eggs

1  teaspoon vanilla

1-1/2  cups all-purpose flour

1  teaspoon baking soda

1  teaspoon ground cinnamon

1/2  teaspoon salt (optional)

3  cups Quaker® Oats (quick or old fashioned, uncooked)

1  cup raisins

Preparation:

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

 

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

• Prep Time: 20 min
• Cook Time Time: 8 min

Variations:

Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS.

VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH

ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

Eggnog Crumb Cake with Spiced Rum Glaze

(image and recipe from Homeade by Holman, link in sidebar)

Cake:
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 large eggs
2/3 cup Greek yogurt (I used vanilla because it's what I had but you could also use plain)
1 1/3 cups eggnog
1 tsp vanilla extract
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
2 1/2 cups cake flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Crumb Topping:
1/3 cup sugar
1/3 cup brown sugar, firmly packed
1/4 tsp salt
3/4 tsp cinnamon
1 3/4 cups cake flour
1/2 cup unsalted butter, melted

Glaze:
2 T eggnog
2 T spiced rum
2 T unsalted butter, melted
1 - 1 1/4 cups powdered sugar

For the cake, preheat oven to 325 degrees and spray 2 regular loaf pans or 4 mini loaf pans with baking spray or butter and flour.

In a large mixing bowl or stand mixer, combine butter and sugar and beat until light and fluffy, about 3 minutes on medium speed. Add eggs, one at a time, mixing until incorporated and then mix in yogurt. In a measuring cup, combine eggnog and vanilla extract. In another bowl, combine nutmeg, cinnamon, cake flour, baking powder, baking soda, and salt and whisk or sift to mix. Alternate additions of 1/3 of the flour mixture with 1/2 of the eggnog mixture, mixing until each addition is just incorporated, beginning and ending with the flour mixture.

Divide batter evenly among pans and set aside while you prepare the crumb topping.

For the topping, combine sugar, brown sugar, salt, cinnamon, and cake flour in a mixing bowl. Pour in melted butter and stir with a fork, pastry cutter, or your hands until the mixture forms a crumbly topping. Evenly spread over prepared cake batter.

Baking will take 30-35 minutes for 4 mini loaves and about 40-45 minutes for 2 regular loaves, the cake is done when a wooden skewer inserted in the center comes out clean. If necessary cover with foil if the topping starts to brown before the cake is set.

Once cakes are removed from the oven, allow to cool fully before topping with the glaze. To make the glaze, whisk together eggnog, rum, and butter in a bowl. Slowly add powdered sugar, whisking until smooth. The glaze should be about the consistency of maple syrup when you pour it over the cakes.

Banana Oatmeal Chocolate Chip Cookies

Tried this one 2/25/13.  Delish!

This entire recipe is from the website shown above

What you will need:

• 1/2 cup sugar
• 1/2 brown sugar
• 3 very ripe bananas
• 3/4 cup softened unsalted butter
• 1 egg
• 1 3/4 cups quick-cooking oats
• 1 1/2 cups all purpose flour
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp nutmeg
• 1 cup chocolate chips

Beat sugars with butter, cream until smooth and creamy, add in mashed bananas and egg in a large bowl. Sift together the dry ingredients, I just add it all to a bowl and stir it with a whisk.Pour into butter mixture, mix till combined and add in chocolate chips. Drop by spoonfulls onto un-greased parchment lined cookie sheet. Bake 10 mins or until light brown at 400 degrees. Remove cool on wire rack, and enjoy!:)

Mint Chocolate Delights

I first found this recipe on a bag of Mint Chocolate Chips that I found at the Commissary. Yum! I'm c&p it from a place I found it online

(http://www.verybestbaking.com/recipes/143925/mint-chocolate-delights/detail.aspx)

Mint Chocolate Delights

Ingredients

• 2 cups all-purpose flour
• 2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter or margarine, softened
• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 1 teaspoonvanilla extract
• 2 large eggs
• 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels

Directions

PREHEAT oven to 325° F.

COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded tablespoon onto ungreased baking sheets.

BAKE for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

FOR MINI MINT CHOCOLATE DELIGHT COOKIES: Prepare dough as above. Drop by well-rounded measuring teaspoon onto ungreased baking sheets. Bake for 9 to 10 minutes or until cookies are puffed and centers are set. Makes about 7 dozen mini cookies.

Artichoke & Spinach Swirls

Ingredients

• 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1/2 tsp. ground black pepper
• 1 pkg. (10 ounces) frozen chopped spinach, thawed and well drained
• 1 can (14 ounces) artichoke heart, drained and chopped
  
  
  Directions
  1. Heat the oven to 400°F.  Stir the mayonnaise, cheese, onion powder, garlic powder, black pepper, spinach and artichoke hearts in a medium bowl.
  2. Unfold 1 pastry sheet on a lightly floured surface. Spreadhalf the spinach mixture on the pastry to within 1 inch of the edge. Roll up like a jelly roll.  Press the seam to seal.  Repeat with the remaining pastry sheet.
  3. Cut each roll into 20 (1/2-inch) slices, making 40 in all.  Place the slices, cut-side down, onto 3 baking sheets.
  4. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.

recipe and image from:

http://www.puffpastry.com/recipe/27219/artichoke-and-spinach-swirls  

                                     

Perfect Pumpkin Pie

(Image Credit: http://www.verybestbaking.com/recipes/18470/LIBBYS-Famous-Pumpkin-Pie/detail.aspx)

Ingredients:

1 can (15 oz) pumpkin filling

1 can (14 oz) sweetened condensed milk

2 large eggs

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 ground nutmeg

1/2 tsp salt

1 9-inch unbaked pie crust

Directions:

Heat oven to 425. Whisk pumpkin, condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust.

Bake 15 minutes. Reduce oven temperature to 350 and continue baking for 35-40 minutes or until knife inserted 1 inch from crust comes out clean. Cool.

Store leftovers covered in refrigerator.

Peanut Butter Blossoms

(Image credit: http://www.une-vie-saine.com/2010/12/vegan-peanut-butter-blossoms.html)

Ingredients:

1/2 cup shortening

1/2 cup creamy peanut butter

1/2 cup firmly packed brown sugar

1/2 cup granulated sugar

1 large egg

2 tbs milk

1 tsp vanilla extract

1.75 cups flour

1 tsp baking soda

1/2 tsp salt

Sugar (for rolling the PB balls)

48 unwrapped Hershey Kisses

Directions:

Heat oven to 375.

Cream together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.

Stir together flour, baking soda, and salt. Add to creamed mixture. Beat on low speed until stiff dough forms. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on an ungreased cookie sheet.

Bake for 10-12 minutes or until golden brown. Top each cookie immediately upon removal from oven with an unwrapped Hershey Kiss. Press firmly so that the cookie crackes around the edges. Remove cookie from cookie sheet to cool.

Makes: 4 dozen

Chewy Chocolate Cherry Oatmeal Cookies

Active time: 30 min

Total time: 1 hr 10 min

Yield: 48 cookies

Ingredients:

1.5 cups flour

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

1/4 tsp ground nutmeg

1 cup butter, room temp

1/2 cup sugar

1/2 cup packed brown sugar

2 large eggs

2 tsp vanilla extract

3 cups old fashioned rolled oats

1 cup bittersweet chocolate chips

1 cup dried cherries

Directions:

1) Heat oven to 350. Line baking sheets with parchment paper. In a bowl, whisk together flour, baking soda , cinnamon, salt and nutmeg.

2) Using electric mixer, beat butter and sugars until light and fluffy. Beat in eggs, then vanilla.

3) Reduce speed of mixer and gradually mix in flour mixture until just combined.

4) Using a large spoon, fold in oats, chocolate chips and cherries.

5) Drop rounded spoonfuls on cookie sheet, 2 inches apart.

6) Bake cookies for 12-14 minutes, rotating halfway through. Let cool a few minutes on pan before transferring to cooling rack.

(Image and recipe credit to www.womansday.com)

Cherry-Walnut Crumb Cake

Serves 16
Active: 15 min
Total: 1 hour

Ingredients
3/4 cup flour
3/4 cup packed light brown sugar
1 tsp ground cinnamon
6 tbsp melted butter
1 cup walnuts, chopped
3/4 cup dried cherries, chopped
1/4 cup canola oil
1/4 cup water
3 large eggs
1 cup reduced fat sour cream
2 tsp vanilla extract
1 box (18.25 oz) yellow cake mix

Directions
1) Heat oven to 375. Spray a 10 inch tube pan with cooking spray.

2) In a large bowl, whisk together the flour, brown sugar, and cinnamon. Add the butter and stir with a fork until crumbly. Fold in the walnuts. Transfer half the mixture to a small bowl and fold in the cherries.

3) In a large bowl, whisk together the oil, water, eggs, sour cream and vanilla. Add the dry cake mix and stir until fully incorporated.

4) Spread half the cake batter into the prepared pan and sprinkle with the cherry mixture. Top with the remaining batter and sprinkle with the walnut mixture. Bake until a wooden pick comes out clean, 45-50 minutes. Let cool in the pan 25 min before transferring to a wire rack to cool completely.

Can be made up to 2 days in advance and stored at room temperature.

Recipe and photo courtesy of www.womansday.com

Jelly Donut Holes

Photo and recipe courtesy of Womans Day magazine

Ingredients:

1/2 cup sugar

1/2 tsp ground cinnamon

4 cups canola oil

1 can (16.3 oz) large refrigerated biscuits (Pillsbury Grands)

1/2 cup strawberry jam or jelly

Makes 24

Active: 20 min

Total: 25 min

In a bowel, combine the sugar and cinnamon; set aside. Heat the oil in a 10-inch skillet over medium-low heat.

While the oil is heating, form the donuts. Separate dougn into 8 biscuits and flatten them into 3.25 inch rounds. Using a 1.5 inch round cookie cutter, cut 3 circles from each round.

With a sharp knife, slice horizontally (parallel to cutting board) through centers-do not cut all the way through-and open like a book.

Spoon 1/4 tsp jelly into one side, fold dough over and pinch edges to seal. After assembling 8 holes, test the oil with a scrap of dough. When the oil is hot enough, bubbles will appear around the doughs edge.

Working in batches, fry holes until golden brown, about 1-1.5 minutes per side. Transer to a paper towel-lined plate when done. While doughnuts are still warm, toss them in the cinnamon-sugar mixture.

Per 3 holes:

319 cals

1g fiber

11g fat

Italian Bread

Makes: 1 loaf

1 packet dry yeast
1 tsp sugar
1 cup warm water (100-110 degrees)
2-3 cups flour
2 tbsp olive oil
1 tsp salt
handful of corn meal

Combine yeast, sugar and warm water in large bowl. Let stand 5 minutes.

Add 2 cups flour, oil and salt to bowl. Beat until mixed in using dough hook if available. Continue to add flour. Dough will take on a soft and smooth appearance when enough flour has been added.

Increase speed to medium and beat 5 minutes. Cover bowl with plastic wrap and let stand in warm place (85 degrees) for 30 minutes or until doubled in bulk. Punch down and let stand 10 more minutes..

Turn dough out onto floured surface. Sprinkle corn meal on a lightly greased cookie sheet. Shape dough into 12 inch loaf and place on top of the corn meal. Cut 3 slits across top of the bread.

Bake at 400 for 16 minutes or until golden brown. Cool on a wire rack.

*Make sure the temp in the area for it to rise is adequate. Mine wasn't when I tried to make this and the bread didn't rise well.

Honey Cornbread Muffins

Hands on Time:10 mins
Total Time: 45 mins
Makes 12 muffins

4 TBS (1/2 stick) butter, melted plus more for the pan
1.25 cups flour
3/4 cup cornmeal
1.5 tsp baking powder
1 tsp salt
1/5 tsp baking soda
2 eggs
1 cup buttermilk
1/3 cup honey

Heat oven to 375. Butter muffin tin.

In medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.

In a large bowl, whisk together eggs, buttermilk, honey and melted butter. Add the flour mixture, stir to combine.

Divide the batter amongst the muffin cups and bake until golden brown and toothpick comes out clean.

*Can store at room temp for up to a day. Warm in foil if desired.

**Tried this one. Got a so-so rating from both of us. Good, but a little sweet. Must do as muffins, consistency isn't right and its too sweet to be cornbread.

Plum Upside-Down Cake

1/2 cup plus 1 tbsp butter

4 firm, ripe plums. Each cut into 8 wedges.

1/4 cup plus 2/3 cup granulated sugar

1 cup flour

3/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 large egg

2/3 cup sour cream

1 tsp pure vanilla extract

parchment paper

Heat oven to 350. Butter an 8 inch cake pan and line the bottom with parchment paper.

Melt the tbsp of butter in a large skillet over medium high heat. Add the plums and 1/4 cup of the sugar and cook, tossing until the sugar dissolves and the juices from the plums become syrupy, 3-4 minutes. Arrange the plums in the cake pan in slightly overlapping concentric circles, starting from the outside. Spoon any pan juices over the top.

In a small bowl, whisk together the flour, baking powder, baking soda, and salt.

With an electric mixer, beat the remaining 1/2 cup of butter and 2/3 cup of the sugar until fluffy. Beat in the egg, sour cream, and vanilla. Gradually add the flour mixture, mixing until just incorporated.

Pour the batter over the plums and bake until a toothpick inserted in the center comes out clean, 50-55 minutes. Let cool in the pan for an hour. Place a large plate over the cake pan and invert the cake onto the plate.

Thick & Soft Sugar Cookies

These sugar cookies are similar to the Lofthouse sugar cookies you get at the grocery store. They start out with a box of cake mix - which isnt usually on my grocery list but I happened to have a box in the pantry from a while back so I figured I would try them. The recipe said to make sure you use the kind with pudding in the mix as that helps with the softness. They turned out really, really good. I loved the texture of these - they are so soft - and they stay that way for several days too.





The frosting on the storebought version of these cookies is never great in my opinion, so using a homemade buttercream frosting adds a special touch. You can decorate these however you want - they would be really cute for Halloween if you tinted the frosting orange and used some black sprinkles or nonpareils.




Soft and Thick Sugar Cookies
Recipe adapted from Noshings

Cookies:
1 18 oz box white cake mix with pudding in the mix
2/3 cup flour
2 large eggs
1/3 cup canola oil
2 T sour cream (I used reduced fat)

Preheat oven to 350 degrees. In a large mixing bowl, stir together cake mix and flour. Add eggs, oil and sour cream and mix on medium speed until incorporated. Batter will be fairly stiff. Use a cookie scoop or roll into approximately one inch balls and bake on a baking sheet lined with a Silpat or parchment paper. This will help keep the bottoms of the cookies from browning. Use the heel of your hand or a glass dusted with sugar to gently flatten cookies to about a half inch thick. You don't want the bottoms to be browned or you've overbaked these. Bake approximately ten minutes until just set. Let cool about one minute on the pan and then transfer to wire racks to cool completely.

Frosting:
1/2 cup unsalted butter, at room temperature
2 T heavy cream
1 T vanilla extract
3-4 cups powdered sugar
1 T meringue powder
Food coloring or sprinkles as desired

Beat butter on medium speed for about two minutes until smooth. Add cream and vanilla and beat about one more minute to incorporate. Add sugar, one cup at a time mixing on low speed until incorporated until you reach the desired consistency. Add meringue powder (this will help your frosting crust so that you can stack the cookies without smearing your frosting all over the place, I use a sheet of wax or parchment paper in between layers). You want the frosting to be fairly stiff so that it doesnt run off your cookies. Frost cooled cookies and decorate as desired. Store cookies in an airtight container.

Becky's Hershey & PB Cookies

48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar


Directions:

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Machine Shed Applesauce Sweet Bread

This recipe is from The Machine Shed, a restaurant in Iowa (http://www.machineshed.com/)

1.5 cup + 1 tbsp butter

3.5 oz evaporated milk

3.5 cups applesauce

2 tsp salt

3 cup sugar

5 eggs

1 tbsp baking soda

2 tsp vanilla

5 1/3 cup flour

Topping

1/2 cup sugar mixed with 1 tsp cinnamon

With mixer, cream sugar and butter for 3 mins on medium speed. Add milk, eggs and vanilla. Add salt and baking soda. Mix 3 additional minutes. Add applesauce and mix for 2 more minutes. Add flour until fully blended (Do Not Overmix).

Place batter into a greased 9x13 pan. Top with cinnamon and sugar mixture. Bake at 300 until toothpick comes out dry (Approx 1.5 hrs).

Brownies

This one needs to evolve some, it needs to be chewier, but its a start.

1/2 cup butter
3 oz unsweetened baking chocolate*
1 oz semi-sweet baking chocolate*
1.25 cups sugar
1/2 cup walnuts (optional)
1 tsp vanilla
1/2 tsp dark rum (optional)
3 eggs
1.25 cups flour
1/4 tsp salt

Preheat oven to 375. Grease bottom of 8 inch square pan.

Melt both chocolates with butter in a medium saucepan over low heat. Stir constantly and watch scorching. Heat until smooth. Remove from heat.

Stir in sugar. Add eggs. Mix in flour, salt, vanilla, rum and nuts. Stir until just combined.

Spread mixture into pan.**

Bake for 25 to 35 minutes or until they shrink back from edges of pan. Cool before cutting.

Recipe can be doubled by putting twice the ingredients in a 13x9 pan and baking for 35-40.

*When I tried this one I didn't have the exact combo of chocolate they asked for. My improvisation of chocolate chips and chocolate powder worked fine.

**When I did it I sprinkled some extra chocolate chips on the top. I think it would also be good with Hershey's Syrup swirled in.

Blackberry Crumb Cake

(Recipe adapted from Real Simple. Photo by me.)

Hands on time: 20 mins.
Total time: 2 hrs 20 mins (includes cooling).
Serves 4.

Crumb Topping
1/2 cup pecans
1/3 cup brown sugar, firmly packed
1/4 cup flour
2 tbs cold butter

Cake
1/2 cup cold butter
2 cups flour
1 cup granulated sugar
2 tsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
2 large eggs
1 cup milk
1 tsp vanilla extract
1 pound fresh blackberries (~3.5 cups)

Heat oven to 350.

Make crumb topping. In a food processor, pulse nuts, brown sugar, flour and butter until crumbly. Set aside.

Make the cake. Butter an 8 inch square baking pan. In food processor, pulse the butter, flour, granulated sugar, baking powder, salt and cinnamon until crumbly. In a large bowl, whisk together the eggs, milk and vanilla. Add the flour mixture and mix until just combined.

Transfer the cake batter to the pan. Sprinkle with blackberries and crumb topping. Bake until a toothpick comes out clean, 55-60 minutes. Let cool completely before serving.

Chocolate Chip Cookies

2.5 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter
1/2 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1.5 tsp vanilla
12 oz (2 cups, 1 package) chocolate chips

Oven @ 375.

Stir together flour, soda and salt. In a mixer beat butter and shortening on medium for 30 seconds. Add sugars and beat until fluffy. Add eggs and vanilla, beat well. Add dry ingredients to beaten mixture, beating until well combined. Stir in choc chips.

Drop from a teaspoon two inches apart on ungreased cookie sheet. Bake at 375 for 8-10 minutes or until golden. Remove and cool.

Makes about 72 cookies.