Chippers Food

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WHOLE-GRAIN CHIPPERS



Whole-Grain Chippers image

Couldn't resist this recipe which was found in the Famous Name Brand Recipes cookbook 'WHOLE-GRAIN COOKING' -- A great addition to my cookie cookbook! Cooking time is an estimate, depending on how many cookies you have on each cookie sheet.

Provided by Sydney Mike

Categories     Dessert

Time 1h20m

Yield 72 serving(s)

Number Of Ingredients 12

1 cup unsalted butter, softened
1 cup brown sugar, packed
2/3 cup granulated sugar
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
1 pinch salt
2 cups old fashioned oats, uncooked
1 cup all-purpose flour
1 cup whole wheat flour
1 (12 ounce) bag semi-sweet chocolate chips
1 cup sunflower seeds

Steps:

  • Preheat oven to 375 degrees F, & lightly grease cookie sheets OR line them with parchment paper.
  • In large bowl, beat butter, sugars & eggs until light & fluffy.
  • Beat in baking soda, vanilla & salt.
  • Blend in oats & flours to make stiff dough.
  • Stir in chocolate chips.
  • Shape mounded teaspoonfuls of dough into balls.
  • Roll balls in sunflower seeds.
  • Place balls 2" apart on prepared cookie sheets.
  • Bake 8-10 minutes or until firm, but DO NOT OVERBAKE!
  • Leave on cookie sheets, & let cool 2 minutes, before transfering cookies to wire rack to cool completely.

Nutrition Facts : Calories 98.1, Fat 5.3, SaturatedFat 2.6, Cholesterol 11.9, Sodium 23.7, Carbohydrate 12.3, Fiber 0.9, Sugar 7.5, Protein 1.5

CLIPPER CHIPPERS



Clipper Chippers image

From the book, Cooking Adventures from the Clipper Galley. These cookies have two types of liqueur in them, and I can't wait to try them! They sound absolutely fabulous.

Provided by Recipe Junkie

Categories     Dessert

Time 8h10m

Yield 3-4 dozen

Number Of Ingredients 14

1 cup butter
3/4 cup sugar
3/4 cup light brown sugar
1 tablespoon vanilla
1 tablespoon Frangelico
1 tablespoon Tia Maria
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
4 cups chocolate chips
1 cup walnut halves (optional)
1 cup pecan halves (optional)
1 cup macadamia nuts (optional)

Steps:

  • With an electric mixer, cream the butter, sugar, vanilla, Frangelico and Tia Maria until light and fluffy.
  • Add the eggs and beat well.
  • Combine the flour, baking soda and salt. Gradually stir the flour into the butter mixture using a large kitchen sppon.
  • PLACE IN STORAGE CONTAINER AND REFRIGERATE OVERNIGHT.
  • Preheat oven to 325 degrees.
  • Scoop one teaspoon of cookie dough for each cookie onto an ungreased cookie sheet.
  • Bake at 325 degrees for approximately 10-13 minutes until golden brown.
  • Cool slightly and serve while warm.
  • Helpful hint: The dough may be refrigerated up to several days in advance. It also freezes well for future use.

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