|
Enjoy this recipe from Hometown Harvest.
Submitted by: Isabelle Sampson from Nova Scotia, Canada
1 c. butter
1 c. brown sugar, packed
1/2 c. sugar
2 eggs, beaten
1-1/2 t. vanilla extract
1-1/2 c. all-purpose flour
1-1/2 c. whole-wheat flour
1-1/2 t. baking soda
1/2 t. salt
2/3 c. mini semi-sweet chocolate chips
1 c. cinnamon graham crackers, crushed
1 c. mini marshmallows
Optional: 1 c. semi-sweet chocolate chips, melted
Combine butter and sugars in a large bowl. With an electric mixer on low speed, beat until light and fluffy. Add eggs and vanilla; beat until smooth. In a separate bowl, mix flours, baking soda and salt; add to butter mixture. Beat with mixer on low; gradually increase to medium and beat well. Add chocolate chips, cracker crumbs and marshmallows; mix well with your hands. form into large palm-size balls. Place balls on parchment paper-lined baking sheets, 2 to 3 inches apart. Bake at 375 degrees for 15 minutes, or until just turning golden. Cool slightly; remove to wire racks and cool completely. If desired, swirl melted chocolate over cooled cookies, Makes about 16 jumbo cookies. | |
|
|
Combine butter and sugars in a large bowl. With an electric mixer on low speed, beat until light and fluffy. Add eggs and vanilla; beat until smooth. In a separate bowl, mix flours, baking soda and salt; add to butter mixture. Beat with mixer on low; gradually increase to medium and beat well. Add chocolate chips, cracker crumbs and marshmallows; mix well with your hands. form into large palm-size balls. Place balls on parchment paper-lined baking sheets, 2 to 3 inches apart. Bake at 375 degrees for 15 minutes, or until just turning golden. Cool slightly; remove to wire racks and cool completely. If desired, swirl melted chocolate over cooled cookies, Makes about 16 jumbo cookies. |
|
|