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RecipeNLG
Gathered
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cream oleo; gradually add sugars, beating well at medium speed with electric mixer. Add egg and beat well. Add oil and vanilla; mix well. Combine flour, soda and salt; add to creamed mixture and mix well. Stir in oats and remaining ingredients. Shape into 1-inch balls and place on ungreased cookie sheet; flatten each ball with a fork. Bake at 325° for 15 minutes; cool slightly and remove from cookie sheet and cool. Yields 10 dozen.