How to make crunchy butter cookies with carrot, burdock, spinach, and purple potato vegetable powder. The thick and square shape is good, and I love it. Please you should try the colorful and fun cookies.

Cookies that taste like brownies 👉🏻 Using the leftover egg yolks from my previous BERRY COCONUT FRIANDS (FRIANDS using only the egg whites).#breakfast #yummy #tasty #dessert #teatime #baking #food #starch #cookie #cookies #chocolatechips #brownies

We are all always hunting for that elusive beast, "the perfect chocolate chip cookie". I'm not going to tell you this recipe is perfect by any means, and as it's written it's "cookie bars", not straight up cookies - although I do have a note at the end for the option of making cookies. I make bars because as a busy mom spreading my dough out in a cake pan and throwing it into the oven is faster than making batch after batch of individual cookies, waiting for my cookie sheets to cool between each batch, and lugging the dough in and out of the fridge to ensure the cookies don't spread ridiculously.What I WILL tell you is that this recipe is my own compilation of my favorite aspects of a variety of cookie recipes I've tried over the years, and we think it's delicious. And be prepared for open gooey yummyness, cause that's ehat you're gonna get with these!

These bars have the great taste of sugar cookies, but none of the chilling of the dough and rolling out shapes. Just make up the dough and bake. These bars are soft and chewy. Recipe adapted from : Sallys Cookie Addiction Cookbook.

I reduced the all-purpose flour to make cookies closer to Aunt Stella's style. These are crispy chocolate chip cookies where you can really taste the butter.The story behind this recipeThe chocolate chip cookies I usually make were quite dense with 100g of butter to 200g of all-purpose flour. I wanted to create cookies that were crispy and buttery like Aunt Stella's, so I boldly reduced the flour!

I tried to recreate Aunt Stella's cookies as accurately as possible, with a few tweaks to make them easier to make. They're crispy and delicious!The origin of this recipeI made this for my wife, who loves Aunt Stella's cookies. I based it on the recipe from Aunt Stella's official website, with a few adjustments to make it easier to prepare.

I researched until I could recreate them at home!

I thought if I baked using only potato and flour without egg or butter, it would reduce the calories and bring the flavor of the potato.In Step 2, if it is difficult to form into one lump, try adjusting the consistency by gradually adding 1 teaspoon of milk. On the other hand, if it is too soft, add 1 tablespoon of cake flour gradually. The right texture is when it does not stick to spatula or bowl and clumps together. Recipe by caramel-cookie

I was given loads of sweet potatoes, so I adapted a cookie recipe to incorporate them.Baking time may vary on your oven so adjust accordingly. You can either add 1 tablespoon of sesame seeds into the mixture when preparing the dough, or scatter them on the dough before baking. You can use margarine for this recipe, but butter is best. These cookies taste great if there are small lumps of sweet potato remaining. Recipe by nathu

these cookies are buttery, melt in your mouth, sweet n salty with a bit of a crunch! sooo tasty the whole extended family loves them! please dont knock them until youve tried these!

the original potato chip cookie with a slight hint of chocolate.. :cookie these are light, melt in your mouth, crunchy, sweet, slightly salty and chocolaty!

I make these as a snack when I'm dieting.For non-dieters, substitute butter for vegetable oil. They're even more delicious that way.Straining the sweet potatoes gives a smoother texture, but if it's too much trouble, just mashing is fine!Be sure to bake them to a nice aromatic finish. Recipe by ayayanmom