Triple-Flavored Big-Batch Cookies

Ingredients:

•  
• 3  cups  unbleached or all-purpose flour
• 2  cups  rolled oats
• 3  Tbsp.  unsweetened cocoa powder
• 2  tsp.  baking soda
• 1/2  tsp.  salt
• 2  cups  butter, softened
• 1  cup  chunky peanut butter
• 1-1/2  cups  granulated sugar
• 1-1/2  cups  packed brown sugar
• 3    eggs
• 2  tsp.  vanilla
• 3  cups  semisweet chocolate pieces

Directions:

• In a large bowl stir together flour, oats, unsweetened cocoa powder, baking soda, and salt; set aside.
  In a very large bowl beat butter and peanut butter with an electric mixer on medium speed until smooth. Add granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Stir in semisweet chocolate pieces.
   Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake in a 350 degree F oven for 12 to 14 minutes or until edges are lightly browned and set. Cool on cookie sheet for 1 minute. Transfer to wire racks to cool. Makes 10 to 11 dozen cookies.

Author: MidwestLiving.com
Nutritional Facts:

• Calories - 90
• Yields 10 to 11 dozen cookies

Rating:
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Crispy Taco Shells

Ingredients:

• 12   6-inch corn tortillas
• Canola oil cooking spray
• 3/4 teaspoon  chili powder, divided
• 1/4 teaspoon  salt, divided

Directions:

• 1. Preheat oven to 375 degrees F .
  2. Wrap 4 tortillas in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. (Alternatively, wrap in foil and heat in the preheated oven until steaming, 5 to 7 minutes.) Coat both sides with cooking spray; sprinkle a little chili powder and salt on one side.
  3. Drape each tortilla over a panel on a baked-taco rack and bake until crispy and brown, 7 to 10 minutes. (Or see Kitchen Tip.)
  4. Remove the shells from the rack and repeat Steps 2 and 3 with the remaining 8 tortillas.
  Tips:
  Working with 6 tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. Lay the tortillas on a clean work surface and coat both sides with cooking spray. Then carefully drape each tortilla over two bars of the oven rack. Bake at 375 degrees F until crispy, 7 to 10 minutes.
  MAKE AHEAD TIP: Store in an airtight container for up to 2 days. Reheat at 375 degrees F for 1 to 2 minutes before serving. | Equipment: Baked-taco rack

Author: EatingWell.com
Nutritional Facts:

• Calories - 114
• Yields 6 servings
• Serving size - 2 taco shells

Rating:
Comments: