|Here’s a plate of my amazing Chip-a-Roos.|
When Baker’s Secret sent boxes with their new colored cooking gadgets for this review, I was told the contents could vary. I got to try one of their silicon whisks, a spatula, and a pastry blender.
**Disclaimer: This post is based on a free product provided by a company as a press sample so that I may offer my own opinion, which may be the same or differ from yours.**
|Baker’s Secret Colored Cooking Gadgets|
Those that read my blog know that I will not be using the pastry blender for making pastry because I am faithful to my oil pie crust recipe that requires no creaming. However, I liked how it worked for initially softening real butter with the sugar for the delicious cookie recipe that I am also going to share with you before attempting to further cream it with my electric mixer.
I put those tools to good use for this recipe by whisking the egg before I added it to my mixing bowl to the spatula for constantly scraping the ingredients in my bowl. My Amazing Chip-a-Roos are drop cookies of multiple delights from chocolate chips, butterscotch chips, coconut, raisins swimming in a light mix of chocolate and almond flavor to make it irresistible in a blend of flour and oats.
You can make this cookie a small size by using two teaspoons or a tiny scoop, but I like to enjoy my weekend treats so I use my ice cream scoop for giant size cookies.
I hope you try my yummy Chip-a-Roos drop cookie recipe and look for the new Colored Cooking Gadgets Collection from Baker’s Secret where you shop.
½ cup of butter
½ cup of packed brown sugar, ( light or dark )
1/4 cup of sugar
1 cup of flour
1 cup of uncooked rolled oats
½ cup of semisweet chocolate chips
½ cup of butterscotch chips
½ cup of raisins
½ cup of grated, flaked coconut
1 large egg
½ teaspoon of baking powder, leveled
1/4 teaspoon of baking soda, leveled
1 teaspoon of vanilla extract
½ teaspoon of almond extract
2 tablespoons of unsweetened cocoa
Cream your butter with the sugars thoroughly with your electric mixer.
Next, add the egg, vanilla and almond extracts and beat to blend.
Sift the flour, baking soda, cocoa, oats, and baking powder and slowly combine with the moist ingredients.
Stir in the chocolate chips, butterscotch chips, coconut, and raisins and mix into the batter.
For a substantial cookie, I recommend the ice cream scoop. Drop onto a greased cookie sheet and give about two inches of space between each.
Bake in a 375-degree oven for about 12 minutes, depending on how your oven is regulated or just until lightly browned around the edges. Test with a toothpick to see if anything sticks.