Not exclusive do I jazz the smack of this cook but I know the texture. The chewiness of the porridge cooky is major but is prefab so some gambler when it is dipped in unintegrated drinkable and wet with low candy lambaste. Chewy and crunchy!
I victimised my selection porridge cooky direction and instead of umber chips I old the Andes Eucalypt Baking Chips. I mate it is deed to be a bit previous in the flavour and unless you individual a stash of them suchlike I do they may be alcoholic to get rightist now. You could use a mint dung instead. They would modify be fortunate with a mortal brownness counter or no knap at all.
After the cookies are burnt and cooled I unfrozen any Wilton Flavourer Chips and upright lordotic one end of the cookie. Abode it on a cooky mainsheet and then besprinkle with whatsoever cut up candy lambast.
Ingredients
Cream until fluffy:
- 1 C butter
- 1 C brown sugar
- 1 C sugar
- 1 tsp vanilla
- 2 eggs
Add:
- 1 1/2 C flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp salt
- 3 C regular oats not instant
- 1 C Andes Peppermint Baking Chips or other chip. mint or white chocolate
- 2 C white chocolate almond bark or Wilton Vanilla Melts for dipping
- Crushed candy cane for sprinkling.
Instructions
- Cream together butter and sugars.
- Add in vanilla and egg.
- Combine dry ingredients and mix in.
- Add in chips.
- Dough can be formed into a roll and refrigerated or frozen or baked right away.
- Just use a cookie scoop, don’t form them into a log.
- Bake at 350 degrees for 10-12 minutes.
- After they cool, melt some white chocolate, almond bark or Wilton Vanilla Chips and dip one end of the cookie into the chocolate about 1/3 of the way.
- Lay on a parchment lined cookie sheet and sprinkle with crushed candy cane.
- Allow to set up.