| Yield | |
|---|---|
| Source | adapted from Debra Lynn Dadd (http://www.dld123.com/) |
| Prep Time | 20 minutes |
—by Karen Kloser, from her article "Sweet Holidays"
The following recipe is adapted from Debra Lynn Dadd. She’s been called “The Queen of Green” by the New York Times and is the author of Home Safe Home.
Makes about 36 cookies.
Preheat oven to 375° F. Beat butter, sweetener, and vanilla in large mixer bowl. Add the egg and beat well. Mix flour, baking soda, and salt in a separate bowl, then gradually beat into the butter mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoon onto silicone baking sheets. Bake for 9 to 11 minutes or until golden brown. Let stand for 2 minutes, then remove to wire racks to cool completely.
Add:
1/4 cup vegetable glycerin
1/4 cup unrefined cane sugar (such as Sucanat or Rapadura)
Add:
3/8 cup brown rice syrup
1/8 cup barley malt syrup
Prepare the dough as above, then spread it into a greased 15"x10" jellyroll pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Cut into bars and serve.
