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Homemade Copycat Krispy Kreme Doughnuts. Shortcut Apple Cider Cookies. White Texas Sheet Cake (with cake mix) Or just enter an ingredient in the SEARCH bar and see if I have a recipe to match your needs! Three easy cookie recipes made with pantry ingredients: Chocolate Pudding Cookies, Sugardoodles, Coffee and Dark Chocolate Chip Cookies.

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Add nut butter and mix again until blended. Add in oatmeal, flour, coconut. Mix until blended. Add in chips, nuts and dried fruit, then mix until blended. Drop by spoonfuls onto a cookie sheet (12 to each pan). Bake for 12-15 minutes at 350 degrees. For softer cookies, take out of the oven after around 12 minutes.

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Put your pantry staples to work with easy recipes for peanut butter cookies, chocolate chocolate cookies and more.

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Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper and set aside. In a large bowl, mix the dry ingredients: oats, flour, white and brown sugar, baking soda, cinnamon, and salt. Stir to combine.

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Usually just three ingredients—flour, fat, and sugar—this version adds cornstarch for a lighter texture. Super-fast to bring together in a food processor, it can be shaped into discs for breaking into triangles, rolled into logs for slicing, or rolled out for shape cutting. It is also an excellent vehicle for mix-ins like chopped nuts.

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Place the dry ingredients (all purpose flour, baking soda, baking powder, corn starch, salt and chocolate chips) into a large mixing bowl and combine. Set this aside. Now in a separate bowl, combine the sourdough discard or sourdough starter, melted butter, brown sugar, white sugar, egg + egg yolk and vanilla extract.

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Colorful Candy Bar Cookies. No one will guess these sweet treats with the candy bar center start with store-bought dough. Roll them in colored sugar or just dip the tops for even faster assembly. Instead of using miniature candy bars for the centers, you can also slice regular-size Snickers candy bars into 1-inch pieces.

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Combine the cookie dough mix, milk, vanilla, and egg in a large bowl. Using an electric mixer, cream ingredients together, then stir in your mix-in. Line baking sheets with parchment paper, then bake in the oven at 375 for 10-15 minutes, or until golden brown. Cool cookies on a wire rack. 3 cups cookie dough mix. 3 tablespoons milk.

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Directions. Heat the oven to 350° F. Lightly butter a baking sheet or line it with parchment. Melt the butter on the stove or in the microwave. Set it aside briefly to cool. In a bowl, mix together the flour, oats, salt, and baking soda. Set it aside too.

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Directions. Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper. To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and honey.

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Directions. Step 1 Preheat oven to 325° and line a baking sheet with parchment paper. In a medium pot, melt butter. If desired, continue cooking to brown butter, about 5 minutes: Reduce heat to.

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Beat with the paddle attachment on medium-high speed until light and fluffy, 3 to 5 minutes. Add the eggs and 2 teaspoons vanilla extract and beat on high speed until creamy, about 3 minutes. Add the flour mixture and mix on low speed, stopping and scraping down the sides of the bowl as needed, until just incorporated.

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Add the eggs and vanilla to the butter and sugar mixture, beat until well mixed. In a separate bowl, add in your dry ingredients including the baking soda, baking powder, salt, and flour. Stir to combined. Slowly add the dry ingredients into the wet ingredients one third of the mixture at a time.

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Cooking Instructions. Preheat oven to 335f degrees. Line a baking tray with parchment. Set aside. In a large bowl or bowl of a stand mixer fitted with paddle attachment, beat together nut butter, honey, vanilla, until smooth. Add applesauce or mashed banana, salt and cinnamon, continue to beat together until smooth. 1 min.

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31 likes, 13 comments - shockinglydlish on March 18, 2024: "SPLIT SECONDS COOKIES are in the oven today! It's the easiest, most #shockinglydelicious pantry cookie.

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Cover with plastic wrap and chill in the refrigerator for 1 - 2 hours. Cookie dough will be slightly soft and a little sticky, but it should be firm. Preheat oven to 325°F with convection fan // 350°F without convection (150°C fan // 180°C // Gas mark 4). Line baking sheets with silicone baking mats or parchment paper.