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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Pure vanilla extract — everyday baking, custards, frosting
Clean yolk-white separation — essential for meringues and custards
Vanilla-infused sugar — European baking, whipped cream, dusting
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Pure vanilla extract — everyday baking, custards, frosting
Clean yolk-white separation — essential for meringues and custards
Vanilla-infused sugar — European baking, whipped cream, dusting
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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cream together the butter and sugars; add the egg and vanilla and mix well. in a separate bowl, sift together the flour, salt, baking soda, and baking powder. mix in the oats, coconut, and chocolate chips. add dry mixture gradually to the wet mixture, mixing after each addition. drop batter by spoonfuls onto lightly greased cookie sheets (i use non-stick sheets--don't need to grease them). bake at 325 for 15 minutes or until lightly browned.