Recipes
Categories: Recipes, Uncategorized
Like I said in the previous post here’s a ‘healthier’ (less sugar, whole grain) option and a more decadent one. They were both quite the rage at the bakesale. Pay no attention to the snowflake plates. Disorganized times call for desperate measures. Enjoy!
Whole Grain
Oatmeal Chocolate Chip Bars
1C butter, softened
2/3C granulated sugar
3/4C brown sugar
2 eggs
1t vanilla
1t baking soda
Pinch salt
2C White whole wheat flour (King Arthur or Trader Joe’s)
2C uncooked rolled oats
1pkg, (12 oz.) semisweet chocolate chips
1C sunflower seeds (optional)
Preheat oven to 375F.
Lightly grease a 13×9 pan.
Cream butter with sugars and eggs.
Beat in vanilla, baking soda and salt.
Blend in flour to make a stiff dough.
Stir in chocolate chips and seeds if using.
Press into pan.
Bake 25 minutes, do not overbake.
Chocolate Chip Sandwich Cookies
with Marshmallow Cream
Cookies
1C butter, softened
1/2C granulated sugar
3/4C brown sugar
2 eggs
2-1/4C all purpose flour
1t salt
1t baking soda
1t vanilla
1pkg (12 oz.) semisweet chocolate chips
Preheat oven to 375F.
Combine flour, salt, and baking soda in a bowl and set aside.
Combine butter, sugars and vanilla, beat til creamy.
Add eggs and beat.
Add dry ingredients and mix well.
Stir in chocolate chips.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Bake 8-10 minutes.
Makes approx. 2 dozen cookies.
Cream Filling
1-1/2C marshmallow cream
3/4C butter, softened
2-1/2C powdered sugar
1-1/2t vanilla
Combine marshmallow cream and butter in bowl.
Add powdered sugar and vanilla, beating until smooth.
To assemble, spread bottoms of half the cookies with 1T cream filling.
Top with remaining cookies.
Press together to make sandwiches.
Store in an airtight container.
Makes 24 sandwich cookies.
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