Prep Time: 25 minutes
In large bowl, combine butter, brown sugar and sugar and beat until smooth and fluffy. Add vanilla, eggs, and egg yolk and mix well.
In blender or food processor, combine oatmeal and white chocolate chips. Grind until particles are very fine. Stir into butter mixture along with flour and baking soda. Stir in chocolate chips and cashews (if using), until blended. Cover and chill dough for at least 2 hours before baking.
Preheat oven to 325 degrees F. Drop dough by rounded tablespoons onto parchment paper lined cookie sheets. Bake at 325 degrees F for 12 to 16 minutes or until cookies are browned around edges and are set. Slide the parchment paper off the cookie sheet onto cooling racks and let cool. Then peel the chocolate chip cookies from the paper and store in an airtight container. Makes about 48 cookies
Get a taste of Summer With these Tasty Bananna Coconut Fritters
Ingredients:
Heat oil in a deep fryer to 350°. Combine 1 cup of the flour, the beer, baking powder, and salt to make a good thick batter which will coat the bananas. You might need to thin it with a little more beer or add a little more flour if too thin. Dust the banana slices with the remaining flour, shaking off the excess. Dip the banana slices into the batter, then roll in the coconut. Fry in batches, about 4 banana slices at a time, until golden brown, about 2 to 3 minutes. Remove fritters with strainer or slotted spoon and drain on paper towels. Dust generously with powdered sugar and serve warm.
Makes about 3 to 4 servings.
1. Beat butter and sugars in large bowl with mixer on medium speed until fluffy. Beat in egg, lemon zest and juice, and vanilla. On low speed, beat in baking powder, then flour, until incorporated. Cover; chill dough 1 hour. Place lemon curd into a small ziptop food-storage bag; seal bag.
2. Heat oven to 350°F. You’ll need baking sheets lined with nonstick foil, liners or parchment. Shape scant tablespoonsful of dough into balls; place 2 in. apart on prepared sheets. With index finger, make a deep indentation in center of each. Snip a tiny corner of ziptop bag and pipe lemon curd into dough indentations to fill completely (about 1 tsp per cookie).
3. Bake 15 minutes or until cookie edges just begin to lightly brown. Cool completely on baking sheet on wire rack. Dust cookie edges with confectioners’ sugar before serving.
