Part of our classic Christmas cookie collection
[See Full Recipe]
- Preheat oven to 350 F. In large bowl, sift flour, baking powder, baking soda, cinnamon, and salt together.
- In mixing bowl, cream together butter, brown sugar and granulated sugar, vanilla extract until light and fluffy.
- Add eggs one at a time to the butter mixture and mix well before adding next egg.
- In batches add flour mixture and mix until just combined.
- With spatula or wooden spoon, fold in rice krispies, oats, coconut, pecans, and chocolate chips.
- Drop tablespoons of dough onto cookie sheet 1½ inchdes apart. Place in freezer for 15 minutes. Take from freezer and put directly in oven for 10-12 minutes.
- Preheat oven to 350 F. Grease 5-inch cast iron skillet.
- Combine butter and sugars. Add egg yolk and vanilla. In another small bowl combine flour, salt, baking soda, and cream of tartar.
- Add dry ingredients to butter mixture and combine until fully incorporated. Stir in chocolate chips. Press dough into skillet and bake for 12-14 minutes.
- Preheat oven to 350 F. Line muffin tin with paper cups. In medium bowl, mix first 4 ingredients, then stir in chocolate chips.
- In large bowl, mix flour, sugar, cocoa, baking soda and salt. Make a well and add water, oil, vinegar and vanilla. Mix well.
- Fill tins 1/3 full with batter and top with dollop of cream cheese mixture.
- Bake for 25-30 minutes.
- Preheat oven to 350 F. Sift first 4 ingredients together.
- In large bowl, cream butter, brown sugar, and white sugar. Beat in vanilla pudding mix. Stir in eggs and vanilla. Blend in flour mixture. Stir in chocolate chips. Drop rounded cookies onto ungreased cookie sheet.
- Bake 10 to 12 minutes (until edges are golden brown)