Yield: 2 dozen 3-inch cookies
A recipe adapted from marthastewart.com. This oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month.
By Chef de Cuisine
Makes about 30 cookies |
By Chef de Cuisine
serves 6 to 8 | 40 minutes
By Chef de Cuisine
Makes 40 to 45 | 10 minutes
By Chef de Cuisine
Makes: 4 dozens |
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