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1
To toast macadamias, spread in single layer in heavy bottomed skillet.
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2
Cook over medium heat 1 to 2 min.,stirring frequently, until nuts are lightly browned.
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3
Remove from skillet immediately.
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4
Cool before using.
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5
Combine flour, cocoa and baking powder in small bowl.
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6
Pour into 1 quart wide-mouth jar with tight-fitting lid and pack down firmly.
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7
Place granulated sugar and brown sugar in separate resealable plastic food storage bags, forcing air from the bags before sealing.
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8
Layer bags in jar.
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9
Pack down firmly before adding each bag.
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10
Layer remaining ingredients attractively.
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11
Pack down firmly before adding each layer.
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12
Seal jar.
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13
Cover top of jar with fabric.
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14
Attach gift tag/recipe with raffia or ribbon.
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15
Gift Tag with instructions.
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16
DECADENT COCO-OATMEAL COOKIES.
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17
1 jar Decadent Coco-Oatmeal Cookie Mix.
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18
1/2 cup (1 stick) unsalted butter, at room temperature.
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19
1 large egg.
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20
1/2 tsp vanilla.
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21
Preheat oven to 350F Line baking sheet with parchment paper; set aside.
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22
Remove bags from jar; set aside.Transfer chips, nuts and oats from jar to small bowl and stir to combine; set aside.
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23
Remove bags from jar; set aside.
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24
Cream butter in medium bowl with electric mixer until light and fluffy.
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25
Add granulated sugar and brown sugar from bags and mix in well.
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26
Add egg and vanilla.
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27
Beat only until incorporated.
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28
Add flour/cocoa mixture from jar.
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29
Beat at low speed only until incorporated (dough will be sticky and stiff).
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30
Stir in oat mixture by hand.
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31
Shape dough into 1-inch balls.
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32
Place on baking sheet 2 inches apart.
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33
Slightly flatten each ball with back of spoon.
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34
Bake 7 to 9 minutes or until cookies are firm around edges.
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35
Cool 5 minutes on baking sheet; transfer cookies to wire rack to cool completely.
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36
Store in airtight container.
