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by Heather Harris Brady

This cookie is not a cookie that has oatmeal, it is an oatmeal cookie where the oatmeal is primary, thick and chewy. It’s based on a recipe given by America’s Test Kitchen. Mine do not have raisins, because getting a raisin when you are expecting a chocolate chip is one of life’s Great Disappointments.

These are good keepers thanks to the applesauce, and they’re great with a cup of tea or cold glass of milk. Even better, they are super easy!

Oatmeal Cookies 2, Makes about 36 3″ cookies

  • 4 T. butter, melted, browned and cooled slightly*
  • 1/2 c. olive oil
  • 2/3 c. granulated sugar
  • 3/4 c. packed light brown sugar
  • 2 eggs
  • 1/3 c. natural applesauce
  • 1 t. vanilla
  • 1/2 t. cinnamon
  • 3 c. oatmeal
  • 2-1/2 c. unbleached all-purpose flour
  • 1 t. baking powder
  • 1 t. baking soda
  • 2 c. dark chocolate chips
  • 1 c. butterscotch chips (optional)

*To brown butter melt it over medium. Stir frequently until it starts to take on a light brown color. Remove from heat.

Preheat the oven to 350. Combine the butter, olive oil, and sugars. Stir well.

Beat in the eggs, vanilla and applesauce.

Stir in the rest of the ingredients.

Because of the oil the dough doesn’t stick to the drops as well as other doughs might. I just squish it all together as best I can and put flattened tablespoons of dough on a lightly greased cookie sheet.

Bake 10-12 minutes, until lightly browned.

Cool completely and store in an airtight container. May be frozen for longer storage. (In the summer I often freeze half the batch and replenish the cookie jar when it gets low.)


Four years ago: Rhubarb Raspberry Crumble
Three years ago: Thousand Island Dressing
Two years ago: Roasted Beet Salad
One year ago: Rhuberry Pie


gingercreams7_little-house-dunes

by Heather Harris Brady

I’ve never an actual copy of Farm Journal magazine, but I LOVE their cookbooks and whenever I find them in antique stores I buy them. This recipe is based on one from their Homemade Cookies cookbook, and if you can imagine a Lofthouse molasses cookie this would be it. They are big, soft and while there is a lot of molasses in them the flavor is more mild than a traditional molasses cookie.

The whiteness of the icing starts to fade after a few days, just FYI. I made a few changes to the original recipe, including the addition of fresh ginger. They are amazing with a glass of cold milk or a cup of hot tea. They also cut out beautifully, and would make beautiful hearts if your Valentine is a fan of molasses cookies.

Ginger Creams, Makes about 40 3″ cookies

  • 1 c. butter, at room temp
  • 1 c. packed brown sugar
  • 2 eggs
  • 1 c. dark molasses
  • 1 T. apple cider vinegar
  • 1 T. fresh ginger
  • 1 T. baking soda
  • 1/2 t. baking powder
  • 5 c. unbleached all-purpose flour
  • 1 t. salt

Icing

  • 2 c. powdered sugar
  • 1 t. white vanilla
  • 1 t. water

Preheat the oven to 350. Combine the butter and sugar in a mixing bowl. Cream until light and fluffy.

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Beat in the eggs, one at a time, followed by the vinegar, ginger and molasses.

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Beat in 4-1/2 c. flour, the baking soda, baking powder and salt.

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You should have a pretty brown dough. At this point you can chill it for 30 minutes if you like.

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Generously flour a work surface and roll out a portion of the dough. Cut out your shapes and put them on a lightly greased baking sheet.

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Bake for about 12 minutes, until the edges are lightly brown. Repeat, roll out and bake the rest of the dough.

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Stir together the icing ingredients. Add a bit more water if necessary, to achieve a spreadable consistency. Ice each cookie with a thin layer. Let the cookies sit out until the icing is dry.

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These cookies, when iced, are best within three days. Freeze uniced cookies in an airtight container for longer storage.


Three years ago: Meatloaf Sandwiches – The Lazy Cook’s Super Bowl Sunday
Two years ago: Grandma’s Chocolate Cookies
One year ago: Salted Butterscotch Pots de Creme


applepiebars15_little-house-dunes

by Heather Harris Brady

It’s hard sending a child to college, it’s harder still when they come home down two jean sizes! So part of the reason I don’t post as much lately is simply that I spend a lot of time baking and mailing. While I do bake a lot of my son’s favorites to send, I do try to mix in surprises – like these apple pie bars. Apple pie is one of his favorite desserts, but it’s hard to deal with in a dorm room with a tiny fridge and no place to wash up.

Given that, I tried to pack all the pie goodness in these individual servings that he can take out of the freezer as need arises. I started with a base from my chocolate oatmeal bars and took it from there. You could have these as-is, or you could fancy them up by plating them and topping each one with a scoop of ice cream.

Apple Pie Bars, Makes about 16 2.5″ servings

For the bars:
2½ c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. (2 sticks) unsalted butter, at room temperature
1 c. light brown sugar
1 t. cinnamon
2 large eggs
3 cups old-fashioned oats
5 c. peeled and sliced baking apples

For the glaze:
1 t. vanilla
2 c. powdered sugar
1 t. water

Preheat the oven to 400. Combine the sugar and butter in a mixing bowl and mix well.

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Beat in the eggs.

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Mix in the rest of the dry ingredients.

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Reserve a cup of the mixture, press the rest into a greased baking sheet (mine’s about 14″ square).

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You’ll have to flour your hands, the dough’s quite sticky. Put the sheet into the oven and bake for about 12 minutes, until the edges start to lightly brown.

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While the crust is baking, heat two tablespoons of butter in a frying pan. When the butter’s melted add the apple slices.

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Saute over medium heat until the apples are just barely tender.

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Reduce the oven to 375. Spread the sauteed apples over the hot crust and sprinkle with cinnamon.

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Then dot the top with the rest of the reserved crust mixture.

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Return the sheet to the oven and bake for another 15 minutes, until the streusel is brown.

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Cut into squares while still warm.

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When the bars are cool stir up the glaze (just stir all the ingredients together) and drizzle it over the top.

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Once the glaze has set you can package them (for college shipping!) or store them in an airtight container. I would put them in the refrigerator to keep longer than two days.

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secretcookies13_little-house-dunes

by Heather Harris Brady

These cookies are a little kooky for me, but I guess sometimes I’m as susceptible to the charms of decorations as anyone else! And, if you can’t go all out during the holidays – when can you?

These cookies are really all about fun, fun on the outside, fun on the inside. I’ve adapted a recipe from an article I cut out years ago from a magazine.

Secret Cookies, Makes about 30 3″ cookies

  • 1/2 c. butter
  • 1 c. granulated sugar
  • 1/2 t. baking powder
  • 1 egg
  • 2 egg yolks
  • 2 t. vanilla
  • 2-1/2 c. all purpose flour
  • 1/3 c. dark chocolate chips, melted
  • 1/4 t. almond extract
  • Sprinkles or colored sugar for coating

Preheat the oven to 375. Put the butter and sugar in a bowl, cream well.

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Beat in the eggs and vanilla.

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Then the flour.

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Stir 3/4 c. of dough into the chocolate.

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Roll a 1″ ball of chocolate dough and then cover it with a thin pancake of vanilla dough.

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Then roll each ball in sprinkles or sugar.

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Put them on a lightly greased cookie sheet.

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Bake for about 10 minutes.

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I added an extra white chocolate drizzle to the plain sugar ones to dress them up for a party!

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lemonricottacookies13_little-house-dunes

by Heather Harris Brady

First off let me note that I have not fallen off the wagon and gone whole-hog on the food coloring – that bright fuschia icing is from freeze-dried raspberries! I know, right? Perfect for upcoming holiday cookies! But I digress.

This cookie story starts with a trip my little slice of heaven on Earth – Whole Foods. I could wander that store for hours. In the bakery of the Whole Foods in question is a display of international cookies, including a lemon ricotta coated in pale pink raspberry icing. They are delicious.

So the quest began. Finding a recipe for the cookie was easy enough, and while I tinkered with it a bit they are basically the same. But the icing was going to be the hard part. I finally hit paydirt when I read a piece on a pastry chef who uses pulverized freeze-dried fruit for macarons.

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I got this bag at Target for $3.99 and only used about a third of it for this recipe. The color is spectacular and I’m going to experiment with this idea more in the future. I touched up the flavor with a bit of raspberry bakery emulsion and voila! These cookies are delicate, cakey and while you could use a lemon glaze if you want I think the raspberry really sets them off.

Lemon Ricotta Cookies with Raspberry Glaze, Makes about 30 3″ cookies

  • 1 stick of salted butter
  • 1 container of part-skim ricotta (15 oz.)
  • 2 eggs
  • 1-1/2 c. granulataed sugar
  • Zest of two lemons, finely grated
  • 2 T. fresh lemon juice
  • 1 t. lemon bakery emulsion
  • 2-1/2 c. unbleached all-purpose flour
  • 1 t. baking powder
  • For the glaze:
  • 2 c. powdered sugar
  • 1/3 c. freeze-dried raspberries
  • 1-2 T. water
  • 1/2 t. raspberry bakery emulsion

Preheat the oven to 350. Cream the butter and sugar together well.

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Beat in the ricotta, then the eggs one at a time, beating well after addition.

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Beat in the flour and baking powder.

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Stir in the lemon zest, juice and flavor. You should have a thick, creamy batter.

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Drop by tablespoons until a lightly greased cookie sheet. Bake about 12-15 minutes, until the edges are light golden brown.

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Cool the cookies while you make the glaze. The freeze-dried raspberries are an amazing color, and they taste like raspberry popcorn.

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Put the raspberries in a spice grinder and run until finely ground to a powder.

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Add the raspberry powder to the powdered sugar.

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Drizzle in water until you have the desired consistency.

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Spoon the glaze over the cookies. You can do the whole cookie, or just a lacy pattern if you don’t want as much raspberry flavor.

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Let the glaze air-dry for about two hours and then store the cookies in an airtight container.


Four years ago: Apple Pie
Three years ago: Peanut Butter Pie
Two years ago: Ginger-Chocolate Scones
One year ago: Quick Orange Cinnamon Rolls


pbcookies4_little-house-dunes

by Heather Harris Brady

Thanks for sticking by me everyone – it’s going to be a rocky road until June I’m afraid post-wise, as I mentioned earlier I have a son ready to fledge and we are going through all the college signups at the moment with graduation hot on its heels. I do think of you every day, regardless, and wonder what amazing things you are cooking up!

These little cookies are like a Reese’s in reverse, crunchy-tender peanut butter cookie with a center of dark chocolate. They are great on their own, or with milk. It’s worth noting I only use natural peanut butter, the ingredients on the label should say Roasted Peanuts and that’s it.

Peanut Butter Cup Cookies, Makes about 36 3″ cookies

  • 10 T. softened butter
  • 1 c. light brown sugar
  • 1/3 c. granulated sugar
  • 2 eggs
  • 1 t. vanilla
  • 3/4 c. peanut butter
  • 2-3/4 c. unbleached all-purpose flour
  • 1 c. dark chocolate chips (I used Ghirardelli 60%)

Preheat the oven to 350. Cream the butter and the sugars, then cream in the eggs one at time, followed by the vanilla and peanut butter.

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Beat in the flour. Beat for about two minutes, until the flour is hydrated and the batter goes back to being more creamy.

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Drop tablespoons onto a greased cookie sheet.

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Criss-cross them with a fork, and push two-three chips into the center of each one.

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Bake for about 10-12 minutes.

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Three years ago: Lemon Curd
Two years ago: Charred Asparagus
One year ago: Butter Pecan Banana Cake


browniecookies7_little-house-dunes

by Heather Harris Brady

Good news! The days of agonizing over whether to make brownies or cookies are over. Sometimes you CAN have the best of both worlds.

These cookies bake up thick and chocolately. If you like them fudgy, take them out when the center is still a little bit glossy. If you like them cakey, wait until the tops are matte. Either way these are perfect companions to a glass of cold milk.

Brownie Cookies, Makes about 40 3″ cookies

  • 1/2 c. butter, at room temperature
  • 3 T. olive oil
  • 3/4 c. granulated sugar
  • 3/4 c. brown sugar
  • 3 eggs
  • 3 c. unbleached all-purpose flour
  • 1 t. salt
  • 1 t. baking soda
  • 1 t. baking powder
  • 6 T. dark cocoa powder
  • 1/4 c. water
  • 1/4 c. milk
  • 1-1/2 t. vanilla
  • 2 c. mini semisweet chocolate chips (or dark chips)

Preheat the oven to 375. Combine the butter, oil and sugars in a mixing bowl. Beat until creamy, about four minutes.

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Beat the eggs in one at a time, beating for two minutes between each addition.

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Add the dry ingredients.

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Then beat in the chips, water, milk and vanilla.

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You should have a thick, creamy batter. Drop by tablespoons-full onto greased baking sheets. Flatten slightly.

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Bake about 10-12 minutes, see my note on baking time above.

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Store in an airtight cookie jar.

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Three years ago: Pan-Roasted Chicken with Soused Mushrooms
Two years ago: Chocolate Mint Cookies
One year ago: Salted Caramel Banana Cake

 

doubleberrycookies3_little-house-dunes

by Heather Harris Brady

Judging by the amount of pie searches on this site it looks like a lot of you are baking, so rock on! As long as you have the oven on you might think about throwing in a batch of these cookies. They are based on one I grabbed from a local coffee shop. I wasn’t expecting much, because it was obviously a scoop-and-bake, but it turned out to be amazing. Soft, and chuck full of oatmeal and yummy berries. It was probably also chuck full of sugar, so I decided to recreate them my own way.

These are still soft, bursting with oatmeal and berries, but they have lots of other good things as well – like a granola bar merged with a thick oatmeal cookie. I used dried cranberries and fresh blueberries, but you could sub in most any berry that strikes your fancy. With all the whole grains and berry goodness here, you might even be able to justify having cookies for breakfast!

Double Berry Cookies, Makes about 12 4″ cookies

  • 1/2 stick of butter
  • 1/3 c. brown sugar
  • 1 large egg
  • 1 t. vanilla
  • 1 t. cinnamon
  • 1 t. baking powder
  • 1/4 t. salt
  • 1 c. old-fashioned rolled oats
  • 1 c. whole wheat flour
  • 1/3 c. wheat germ
  • 1/2 c. milled flax seed (optional)
  • 1/3 c. milk
  • 1 c. dried cranberries
  • 1 c. fresh blueberries

Preheat the oven to 375. Cream the butter and sugar together well, then add the egg. Beat for one minute on high, until the mixture is light and fluffy. Add the cinnamon, salt, and vanilla.

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Add the rest of the dry ingredients, beat on medium until well combined.

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Then beat in the milk and continue beating on high for one minute, until the batter is thick and fluffy. Fold in the berries by hand.

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Drop the batter onto a greased cookie sheet.

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Bake for 15 minutes, until lightly browned.

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Cool on racks and store covered in an air-tight container.

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Two years ago: Cheesecake Ice Cream with Cherries Jubilee
One year ago: Fresh Raspberry Cake Roll

calicocookies4_little-house-dunes

by Heather Harris Brady

These are made with butter and chips after all, so I’m not going to pretend this is a health-food post. That said, if you’re looking for ways to work more whole grains into the diet and still feel like you’re living life to the fullest these are crispy and delicious – good enough to give any cookie out there a run for the money.

Calico Whole-Grain Cookies, Makes about 48 3″ cookies

  • 1/2 c. + 6 T. butter, at room temperature
  • 3/4 c. light brown sugar, firmly packed
  • 1/2 c. granulated sugar
  • 2 t. vanilla
  • 2 eggs
  • 1 t. salt
  • 1 t. baking soda
  • 1-1/2 c. white whole-wheat flour
  • 3 c. old-fashioned rolled oatmeal
  • 1 c. butterscotch chips
  • 1 c. mini chocolate chips

Preheat the oven to 350.

Cream the butter and sugars together well, then beat in the eggs one at a time until the mixture is light and fluffy.

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Beat in the vanilla, then add the dry ingredients except for the chips. Mix well.

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Then stir in the chips.

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Drop tablespoons of dough onto greased baking sheets. Press each mound down with a sugared glass or a fork.

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Bake for about 10 minutes.

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Let the cookies stand for a minute so you can admire their crispy prettiness, then move them to racks to finish cooling.

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Store in an airtight jar or bag. These keep well, but will continue to crisp up during storage. If you want to keep them soft add a slice of bread to the cookie jar or storage bag.


Two years ago: Breakfast Cookies
One year ago: Quick Caramel Apple Cake


 

lemoncookies7_little-house-dunes

by Heather Harris Brady

Although most of our snow is melted spring is taking its own sweet time getting here. I thought I’d encourage it along with these bright cookies from Maida Heatter’s Book of Cookies. They are the soft cakey old-fashioned kind. I added an easy lemon glaze to pump up the lemon flavor. These would make pretty Easter cookies if you coaxed them into an egg shape.

Soft Lemon Cookies, Makes about 36 3″ cookies.

  • One stick of butter at room temperature
  • 1-1/3 c. granulated sugar
  • Zest of one lemon
  • 1/3 c. fresh lemon juice
  • 1 t. almond extract
  • One whole egg
  • Two egg yolks
  • 1-1/2 c. flour
  • 1/2 t. baking powder

Lemon glaze:

  • 1 T. softened butter
  • 2 c. powdered sugar
  • 3-4 T. fresh lemon juice

Preheat the oven to 350. Cream the butter, sugar and lemon zest together well. Then beat in the eggs until the mixture is light and fluffy.

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Add the rest of the ingredients and cream well for two minutes.

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Drop by tablespoons onto a well-greased cookie sheet.

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Bake for about 12 minutes, until there is a pale golden edge around the bottom.

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Cool on the pan for a minute, then transfer the cookies to racks to cool completely. They will be barely crispy on the outside and cakey on the inside.

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Stir the butter, sugar and 2 T. of lemon juice together for the glaze. Add more lemon juice to thin it if need be. Top each cooled cookie with a bit of glaze.

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Store covered at room temperature between layers of waxed paper.

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Two years ago: Low Fat Chocolate Chip Cookies
One year ago: Oatcakes (Oatmeal Crackers)

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