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1 Preheat oven to 350 degrees F (175 degrees C).
2 In large bowl stir together flour, cinnamon, baking soda and salt. Stir in remaining ingredients.
3 Drop by teaspoon 1-1/2 inches apart on ungreased sheets (Make the cookies small).
Bake for 12 minutes or until brown.
Prepare and bake cake according to pkg directions, using a greased 8 inch square baking pan. Meanwhile, grate 1 tbsp of peel from the orange, removing white pith; dice the orange. When cake tests done, remove from the oven and cool slightly. Combine coconut, brown sugar, orange juice, diced orange and reserved peel; spread over warm cake. Broil 4 in from the heat for 2-3 minutes or until the top is lightly browned. Cool on a wire rack.
Preheat oven to 350°. Spray two 8 1/2X 4 1/2 inch loaf pans with Pam. Set aside. Sift flour, baking powder, baking soda and salt into large bowl. Beat peanut butter, granulated sugar, brown sugar and butter in a second large bowl with mixer on medium speed till light and fluffy. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in buttermilk and vanilla. Gradually add flour mixture. Beat at low speed till blended. Stir in chocolate chips. Divide batter evenly between pans. Bake 45 minutes or till toothpick inserted into center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on wire racks. VARIATION: Stir in 3/4 c chocolate chips before baking. Sprinkle with remaining 1/4 c after baking.
* You may substitute soured fresh milk. To sour milk, place 4 1/2 teaspoons lemon juice plus enough milk to equal 1 1/2 cups in 2 cup measure. Stir. Let stand for 5 minutes before using
In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and baking soda; beat until combined. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in potato chips. Stir in butterscotch-flavored pieces or chopped peanuts, if desired. (Dough will be stiff, but cookies will flatten upon baking.) Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheets. Bake in a 375 degree F oven for 9 to 11 minutes or until edges are lightly browned. Cool on cookie sheets for 1 minute. Cool completely on wire racks.
Makes about 60 cookies
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