SON-Cookbook-2020
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PEANUT CLUSTER COOKIES<br />
Submitted by: Karen Dawn<br />
INGREDIENTS<br />
• 1 12 oz. package semi-sweet chocolate chips<br />
• 1 12 oz. package butterscotch chips<br />
• 1 lb of salted canned peanuts<br />
DIRECTIONS<br />
Melt the chocolate and butterscotch chips in either a double boiler or in<br />
the microwave, stirring frequently.<br />
Once melted, add the peanuts and stir to coat.<br />
Drop by Tbsp. onto wax paper.<br />
Allow to set at room temperature.<br />
Once firm, place in an airtight container. The cookies will stay fresh for up<br />
to 3 weeks.<br />
RED VELVET COOKIES<br />
Submitted by: Jessica Taylor<br />
INGREDIENTS<br />
• 1 package of Red Velvet Cake Mix<br />
• ½ C. Vegetable Oil<br />
• 2 Eggs<br />
• ½ c. to a C. of White Chocolate Chips<br />
or Regular Chocolate Chips (Optional)<br />
DIRECTIONS<br />
Heat oven to 350 degrees.<br />
Mix together cake mix, oil, and eggs (also chocolate chips if you include)<br />
Form golf ball sized balls of cookie dough in hand and add to baking pan<br />
(I normally spray baking pan with a cooking spray such as Pam)<br />
Bake for around 10 minutes<br />
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