Ingredients
2-1/2 cups All-purpose Flour
1/2 cups Quick Oats
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoons Salt
1 cup Softened Butter
1/2 cups Granulated Sugar
1 cup Brown Sugar
2 Large Eggs
1 teaspoon Amaretto Liqueur
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Preheat the oven to 350 F. Grease 2 baking sheets. Set aside. Add all of the dry ingredients (flour through salt) into a medium sized bowl. Set aside. Then in another larger bowl add the butter through almond extract and mix to combine. Slowly stir in the dry ingredients until combined. Then fold in the chocolate chips, cranberries, coconut and almonds. Place your preferred size balls of dough on a cookie sheet, spacing them about 2 inches apart. Place them in the oven for 12-15 minutes or until they are golden brown. Remove from oven and allow cookies to cook for a couple of minutes on the pan prior to moving them to a cooling rack or plate to finish cooling. Allow them to cool prior to serving or storing.
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
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