Old Fashioned Recipe Exchange 8/23

by Merissa on August 23, 2011

in Recipe Exchange

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I love discovering new recipes as I’m sure most of my readers do. So if you posted an awesome recipe on your blog this week, link it up here! If you have a recipe to share and you don’t have a blog just post it for us in the comments! I’ll be hosting this exchange every Tuesday so don’t forget to mark your calendars! Here’s the rules:

  • The link posted must go directly to the recipe  or weekly meal plans not to a homepage or a search category. All incorrect submissions will be deleted.
  • And please link back to the recipe linky so everyone can join in the fun!
  • In your linky please post a pic of the food(or something pretty) and the name of the recipe.
  • Link up as many recipes or posts related to food as you like!

And something new...I will be featuring my favorite recipe that's linked up the following week! So make sure you link up lots of recipes and let your friends know so they can too!

My favorite recipe from last week was these yummy looking Chicken Enchiladas. That sauce looks awesome!

Copyright My Royal Kitchen

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{ 1 comment… read it below or add one }

1 Jacquie Stolz August 23, 2011 at 8:59 am

Flourless monster cookies

3 large eggs
1 1/2 cup dark brown sugar
1/2 cup unsalted butter – softened
1/4 cup sugar
1 teaspoon salt
1 1/2 teaspoon vanilla
1 1/2 cup peanut butter – chunk or smooth
1 teaspoon cinnamon
2 teaspoons baking soda
4 1/2 cups old fashioned oats – not instant
1 1/2 cups of stuff*
* I used 1/2 cup chocolate chips, 1/2 cup white chocolate chips, 1/4 cup peanut butter chips & 1/4 cup toffee bits. The possibilities are endless.

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silpats.

Cream butter, peanut butter and sugars together in mixer (about 3 minutes).

In a large bowl, toss oats, cinnamon and baking soda together.

Add eggs to butter & sugar mixture one at a time. Make sure the eggs are mixed in well. Add vanilla and salt. Mix to combine.

Add the oat mixture to the bowl and then slowly add the “stuff” and mix until it is incorporated. No need to worry about over-mixing because there is no flour.

Using a small ice cream scoop or spoon, scoop the cookie dough onto the lined baking sheets. Space them about two inches apart. Flatten the tops a bit with the bottom of a glass. Sprinkle with fleur de sel if you wish.

Bake for 10 minutes – turning halfway through the baking time. Cool on a rack but sneak at least one while they are warm.

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