KELLEY COOKIES RECIPES

Steps:

• Preheat oven to 300 degrees. Spread rolled oats on a baking sheet and toast for 20 to 30 minutes, until slightly darker and toasty smelling. Remove from heat.
• Line baking sheets or your work surface with parchment or wax paper. In a heavy saucepan, combine sugar, butter, cocoa powder, evaporated milk and salt and bring to a boil, stirring. Remove from heat and stir in vanilla extract, oats and coconut.
• Immediately drop the warm mixture by scant tablespoons onto parchment or wax paper. Allow to cool and store in a tin.

Steps:

• SliaLine a large, rimmed baking sheet with parchment paper.ce the whole pimentos open to lay flat, and set them out on a double layer of paper towels, blotting the tops with more towels to remove as much moisture as possible. Chop coarsely.
• In a medium bowl, stir both flours with the baking powder and baking soda.
• In the bowl of a stand mixer fitted with the paddle or using a handheld mixer, cream the butter at medium-high speed until smooth, about 30 seconds.
• Add both sugars and the kosher salt and beat at medium-low speed until light and fluffy, about 1 minute. At low speed, beat in the eggs one at a time, beating well between each addition. Beat in the vanilla.
• Beat in the dry ingredients in 3 parts, mixing well each time and scraping down the side of the bowl occasionally. At low speed, stir in the chocolate until just combined.
• Using a 1 ½-ounce ice cream scoop (about 3 tablespoons), scoop slightly rounded mounds (2-inch mounds) of the dough onto the prepared parchment-lined baking sheet, leaving a tiny bit of space between the cookies.
• Transfer the baking sheet with cookie dough to the freezer and freeze for at least 24 hours. (Once frozen, the cookie dough balls can be removed from the baking sheet and transferred to plastic freezer bags)
• Preheat the oven to 325°F. Transfer the cookies to 3 parchment paper-lined baking sheets and space them about 2 inches apart; you should have 2 rows of 4 cookies per sheet. Sprinkle the tops with sea salt and bake for 22 minutes or until lightly browned; rotate the baking sheets halfway through baking. Transfer the cookies to a rack to cool. The cookies can be kept in an airtight container at room temp for 3 days.