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Continued: Recipes: 3 lunchbox cookies

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  • Last update: January 29, 2014 - 12:56 PM

• 1 1/2 c. brown sugar

• 1 tsp. baking soda

• 1/2 tsp. baking powder

• 1 tsp. salt

• 1 c. plus 2 tbsp. (2 1/4 sticks) unsalted butter, at room temperature

• 2 tsp. vanilla extract

• 2 tbsp. light corn syrup

• 1 egg

• 12 oz. semisweet chocolate chips

• 1 c. chopped pecans

• 8 oz. toffee bits


Preheat oven to 375 degrees and line baking sheets with parchment paper.

In a food processor fitted with a metal blade, combine 1/2 cup oatmeal, flour, brown sugar, baking soda, baking powder and salt, process for 15 seconds and reserve.

In a bowl of an electric mixer on medium-high speed, beat butter for 1 minute. Add vanilla extract, corn syrup and egg, and mix until thoroughly combined. Reduce speed to low and add flour mixture, a third at a time, mixing until just incorporated. Stir in remaining 2 cups oatmeal, chocolate chips, pecans and toffee bits.

Drop by rounded tablespoons onto prepared baking sheets, spacing cookies 3 inches apart (cookies will spread). Bake until cookies flatten and become brown and crisp, about 12 to 14 minutes. Remove from oven and cool cookies completely on baking sheets.


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