|Chips and Dips|
|by Tarla Dalal|
DESCRIPTION This book provides an insight into the exciting world of chips and dips, and provides a collection of delectable dips and scrumptious ...
1 - 10 of 2,850 for chocolate-chip cookies without eggs
Preheat oven to ... and sugars. Add eggs. Sift flour ... minutes or until cookies are set and ... airtight container. Cookies may be wrapped well and frozen.
Preheat oven to 375°F. Remove butter and eggs from refrigerator about ... bottoms of the cookies from becoming too ... stir in chocolate chips, chopped nuts ... this recipe, if desired.
Combine all dry ... mix well. Beat eggs until light in ... except nuts and chips to bowl and ... because different size cookies bake in more ... About 40 large cookies
Preheat oven to ... If using butterscotch chips, try using ... flavor. Blend pumpkin, egg, oil and ... can be doubled. Bake and freeze the extra cookies.
Preheat oven to ... Beat in one egg at a time ... oats and chocolate chips into entire mix ... rack. Yields 24 cookies. © 2010 ... used with permission. ® Salt
Cream the butter ... Beat in the egg and the vanilla ... in the chocolate chips. Drop by ... minutes for a crispier cookie. Makes 12 to 15 large cookies.
Beat butter, peanut ... until creamy. Add eggs, one at ... Stir in chocolate chips. Roll into ... It is also known as “almond bark" or “candy coating”.
Cream butter and ... flour and baking soda. Mix in. Then add quick oats, vanilla and chocolate chips. Bake at 350°F for 15 minutes or until lightly browned.
Cream butter and ... Sift flour and soda. Mix in. Then add oats, vanilla and chocolate chips. Bake at 350 degrees for 15 minutes or until lightly browned.
Combine crumbs, sugar, ... well blended. Add eggs, one at ... 250°F.; continue baking for 30-40 minutes. Loosen cake from rim of pan. Chill. Serving Size: 12
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