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.
Drop by generous spoonfuls onto an ungreased cookie sheet.
Cream together until light and fluffy:
1 cup butter
3/4 cup light brown sugar
3/4 cup granulated sugar
1 1/2 t vanilla
1 t baking soda
1 t habanero chili oil *
1 t cinnamon
2 1/4 cups flour
Mix again until well blended.
18 ounces chocolate chips *
2 cups rolled oats or oatmeal
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.