WebAdd the dry ingredients to the wet ingredients, and mix until combined. Fold in the corn flakes, coconut, and chocolate chips. Scoop the cookie dough up with a tablespoon and arrange 2-3 inches apart on an un-greased cookie sheat. Bake for 12-15 minutes, until golden brown. Let cool on the cookie sheet for 10 minutes.
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WebUse a 1-inch cookie scoop to place balls of cookie dough on the prepared cookie sheet. Bake for about 10 minutes until cookies are golden brown. Remove the cookie sheet from the oven allow the cookies to rest for 1 minute. Transfer the low-sodium cookies to a wire rack to allow them to cool completely.
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WebPreheat oven to 350 degrees F. Line a baking sheet with parchment paper. In a large bowl cream the butter and sugars together. Add eggs and vanilla and mix until incorporated. Add flour, baking powder, baking soda, salt, and oats and stir well to combine. Stir in corn flakes and chocolate chips.
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WebIn a medium bowl, whisk together the blended oats, flour, baking soda, baking powder, and salt. Set aside. In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes. Add the egg and vanilla and beat until just combined.
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WebAdd flour mixture to sugar mixture all at once. Beat on low speed until nearly combined, 15 to 30 seconds. Fold in oats, coconut, cereal, and chocolate chips until evenly distributed. Using a 2-tablespoon spring-loaded cookie scoop, scoop and roll dough into balls, spacing about 1 1/2 inches apart on prepared pans.
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WebAdd egg and vanilla and beat until combined. Reduce speed to low, add flour mixture, and mix until combined, scraping down bowl as needed. Add cereal and chocolate chips and mix until just combined. Working with 1 tablespoon dough at a time, roll into balls and evenly space on prepared sheets, 24 cookies per sheet.
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WebPreheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats, cereal and coconut.
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WebPreheat your oven to 350 degrees F and line two baking sheets with parchment paper or silicone baking mats. Set aside. In a large bowl, add the butter, sugars, vanilla, and salt and beat on medium until fluffy. Add in the eggs and beat until smooth. In a medium bowl, add the flour, baking powder, and baking soda.
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WebPreheat oven to 350 degrees. Whisk the flour, baking soda, and baking powder together in a medium-sized bowl. Finely grate the zest of two lemons and set aside. Then squeeze the juice from those lemons into a separate bowl and set it aside. Put your sugar into a large bowl and add the zest.
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WebIn a large bowl using an electric mixer, cream together the butter and both sugars until light and fluffy, 2 to 3 minutes. Beat in the egg and vanilla, scraping down the bowl as needed. Add in the flour, baking soda, baking powder, and salt and beat until combined. Finally add in the oats, cereal, and coconut.
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Web2. Using stand mixer fitted with paddle, beat butter, granulated sugar, and brown sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg and vanilla and beat until combined. Reduce speed to low, add flour mixture, and mix until combined, scraping down bowl as needed. Add cereal and chocolate chips and mix until just combined.
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WebPreheat the oven to 350ºF. Line two baking sheets with parchment paper. In a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and granulated sugar. Mix on medium speed until the butter and sugar are incorporated, then increase the speed to medium high and mix until light and fluffy, about 1 minute.
WebInstructions. Preheat oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside. In a large mixing bowl, cream together sugar and butter. (I love using my mixer for this, but it can be done by hand) Mix in the eggs and vanilla, stirring well after each addition.
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WebSoften the butter at room temperature until slight pressure leaves an indentation. Warm the eggs to room temperature for 30-40 minutes. Cream the sugar and butter until light and fluffy. In a stand mixer at level 4, this will take about 3 minutes. For best results, use parchment paper or a silicone baking mat.
WebInstructions. Preheat your oven to 350 degrees. In a large bowl combine flour, sodium-free baking soda, and spices. Whisk together and set aside. Cream room temperature butter, sugar, and molasses using a stand (or hand) mixer. If …
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WebInstructions. Preheat oven to 375ºF. In a large mixing bowl cream butter for 30 minutes. Add sugars, baking powder and baking soda; beat until well combined. Beat in eggs and vanilla. Scrape down sides of bowl. Beat in flour. Stir in oats, coconut and dried fruit.