Outrageous Chocolate Chip Cookies

SUBMITTED BY: Joan

"A great combination of chocolate chips, oatmeal, and peanut butter."

PREP TIME	15 Min
COOK TIME	10 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 3 dozen

INGREDIENTS

• 1/2 cup butter
• 1/2 cup white sugar
• 1/3 cup packed brown sugar
• 1/2 cup peanut butter
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup rolled oats
• 1 cup semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Nectarine Salsa

Stelly
"A refreshingly sweet and tangy blend. Especially good when cooked on the grill and served with a mild fish such as tilapia. If you are grilling fish, the salsa can be cooked on the grill at the same time and served over the fillets."

Original recipe yield:
2 servings

PREP TIME	10 Min
COOK TIME	10 Min
READY IN	25 Min

INGREDIENTS

• 2 nectarines, pitted and chopped
• 1/4 medium red onion, finely chopped
• 1/4 cup balsamic vinegar
• 1 teaspoon white sugar
• 1/2 teaspoon dried cilantro
• 1/2 teaspoon kosher salt
• freshly ground black pepper to taste

DIRECTIONS

1. In a bowl, mix the nectarines, onion, vinegar, sugar, cilantro, salt, and pepper. Allow to sit 5 minutes.
2. In a skillet over medium heat, cook and stir the nectarine mixture 10 minutes, until onion and nectarines are tender and lightly browned.

NUTRITION INFORMATION

Servings Per Recipe: 2

Amount Per Serving

Calories: 101

• Total Fat: 0.7g
• Cholesterol: 0mg
• Sodium: 479mg
• Total Carbs: 24.3g
• Dietary Fiber: 2.6g
• Protein: 1.6g

INGREDIENTS

• 2 cups semisweet chocolate chips
• 2 tablespoons instant coffee powder
• 2 teaspoons boiling water
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 cup chopped nuts

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt over hot (not boiling) water 1/2 cup of the chocolate morsels. Stir until smooth. Cool to room temperature.
3. In small cup, dissolve the instant coffee in the 2 teaspoons boiling water. Set aside.
4. In small bowl, combine flour, baking soda, and salt. Set aside.
5. In large bowl, combine butter, sugars, and coffee. Beat until creamy. Add egg and melted morsels. Mix well. Gradually add flour mixture. Stir in remaining 1-1/2 cups chocolate morsels and walnuts. Form into walnut-sized balls and place on ungreased cookie sheets.
6. Bake at 350 degrees F (175 degrees C) for 10-12 minutes. Allow to stand 2-3 minutes before removing from cookie sheets.

NUTRITION INFORMATION

Servings Per Recipe: 24

Amount Per Serving

Calories: 225

• Total Fat: 11.5g
• Cholesterol: 20mg
• Sodium: 132mg
• Total Carbs: 28.3g
• Dietary Fiber: 0.7g
• Protein: 2.5g

Mocha Walnut Cookies

SUBMITTED BY: Carmela Sagendorf
"A mocha version of the classic chocolate chip cookie. Originally submitted to ThanksgivingRecipe.com. "
Original recipe yield:
24 - 3 inch cookies

Chocolate Dipped Mocha Rounds

SUBMITTED BY: Laria Tabul
"Chocolate cookies dipped in chocolate!?! m-m-m-m-m-m-m"
Original recipe yield:
5 dozen

INGREDIENTS

• 2 (1 ounce) squares unsweetened chocolate
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup shortening
• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 tablespoon instant coffee powder
• 1 teaspoon water
• 1 egg
• 1 1/2 cups semisweet chocolate chips
• 3 tablespoons shortening

DIRECTIONS

1. Melt unsweetened chocolate squares in a heavy saucepan. Cool slightly.
2. In a large bowl beat 1/2 cup shortening and butter or margarine with an electric mixer on medium speed until butter is softened. Add the sugar and brown sugar and beat until fluffy.
3. Dissolve the instant coffee crystals in the water. Add the melted chocolate, egg and coffee to the butter mixture and beat well.
4. Stir flour, cinnamon and salt together and add to the butter mixture. Cover and chill about 1 hour or until easy to handle.
5. Shape into two 7-inch long rolls. Wrap in plastic wrap and chill for at least 6 hours or overnight.
6. Preheat oven to 350 degrees F.
7. Cut into 1/4-inch slices and place on an ungreased cookie sheet. Bake for 10-12 minutes. Remove to a wire rack and cool.
8. Melt the semisweet chocolate pieces and 3 tablespoons of shortening over low heat. Dip on half of each cookie into the chocolate mixture. Place on waxed paper until the chocolate is set.

NUTRITION INFORMATION

Servings Per Recipe: 30

Amount Per Serving

Calories: 179

• Total Fat: 11.6g
• Cholesterol: 15mg
• Sodium: 56mg
• Total Carbs: 19.2g
• Dietary Fiber: 1g
• Protein: 1.7g