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Mysterious Chocolate Chip Cookies
Regan's recipe for keep-in-your-freezer dough features a
mystery ingredient that makes her cookies especially good.
See if your friends "detect" it.
Cream together until light and fluffy:
1 cup butter
3/4 cup light brown sugar
3/4 cup granulated sugar
Add:
2 eggs
1 1/2 t vanilla
1 t baking soda
1 t habanero chili oil *
1 t cinnamon
Mix well.
Add:
2 1/4 cups flour
Mix again until well blended.
Stir in:
18 ounces chocolate chips *
2 cups rolled oats or oatmeal
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Drop by generous spoonfuls onto an ungreased cookie sheet.
Bake at 350º for between 12 and 15 minutes, depending on size
of the cookies. Cool before removing from the cookie sheet.
*Regan uses Coeur D'Olives Habanero Oil (P.O. Box 222275,
Carmel, CA 93922) and Trader Joe's Chocolate Chips, but you
may substitute your favorites.
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