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@mshair04: #شعروقصايد #السودان_مشاهير_تيك_توك #سودانيز_تيك_توك_مشاهير_السودان

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Sunday 30 August 2026 07:56:31 GMT
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Big Giant Monster Cookies 🍪 Recipe below and linked in my bio. For extra tips, full details, storage info and a printable version check out sallysbakingaddiction.com MAKES 24-25 COOKIES - 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled) - 1 teaspoon baking powder - 1teaspoon baking soda - 1 teaspoon salt - 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature - 1 cup (200g) granulated sugar - 1/2 cup (100g) packed light or dark brown sugar - 2 large eggs, at room temperature - 1 cup (240g) creamy peanut butter - 2 teaspoons pure vanilla extract - 2 cups (170g) old-fashioned whole rolled oats - 1 and 1/2 cups (345g) mini M&Ms - 1 and 1/2 cups (270g) semi-sweet chocolate chips, plus more for topping if desired 1. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. 2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and brown sugar and beat on medium-high speed until creamed, about 2 minutes. Stop and scrape down the sides of the bowl as needed. Add the eggs, peanut butter, and vanilla and beat on high speed until combined, about 1 minute. 3. Add the dry ingredients and oats to the wet ingredients and beat on low speed until combined. Finally, beat in the mini M&Ms and chocolate chips. The dough will be thick, creamy, and sticky. 4. Cover and chill the dough for at least 30 minutes in the refrigerator (and up to 4 days). If chilling for longer than 1 hour, allow to sit at room temperature for at least 30 minutes before scooping and baking because the dough will be quite hard. 5. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. 6. Scoop large mounds of dough, 65g each (a heaping 3 Tablespoons of dough per cookie), and arrange 3 inches apart on the baking sheets (about 6 cookies per baking sheet). Bake for 14–16 minutes, or until the edges are set and lightly browned. The centers will look very soft but the cookies will continue to set as they cool. 7. Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips and M&Ms into the tops—this is only for looks!
Big Giant Monster Cookies 🍪 Recipe below and linked in my bio. For extra tips, full details, storage info and a printable version check out sallysbakingaddiction.com MAKES 24-25 COOKIES - 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled) - 1 teaspoon baking powder - 1teaspoon baking soda - 1 teaspoon salt - 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature - 1 cup (200g) granulated sugar - 1/2 cup (100g) packed light or dark brown sugar - 2 large eggs, at room temperature - 1 cup (240g) creamy peanut butter - 2 teaspoons pure vanilla extract - 2 cups (170g) old-fashioned whole rolled oats - 1 and 1/2 cups (345g) mini M&Ms - 1 and 1/2 cups (270g) semi-sweet chocolate chips, plus more for topping if desired 1. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. 2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and brown sugar and beat on medium-high speed until creamed, about 2 minutes. Stop and scrape down the sides of the bowl as needed. Add the eggs, peanut butter, and vanilla and beat on high speed until combined, about 1 minute. 3. Add the dry ingredients and oats to the wet ingredients and beat on low speed until combined. Finally, beat in the mini M&Ms and chocolate chips. The dough will be thick, creamy, and sticky. 4. Cover and chill the dough for at least 30 minutes in the refrigerator (and up to 4 days). If chilling for longer than 1 hour, allow to sit at room temperature for at least 30 minutes before scooping and baking because the dough will be quite hard. 5. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. 6. Scoop large mounds of dough, 65g each (a heaping 3 Tablespoons of dough per cookie), and arrange 3 inches apart on the baking sheets (about 6 cookies per baking sheet). Bake for 14–16 minutes, or until the edges are set and lightly browned. The centers will look very soft but the cookies will continue to set as they cool. 7. Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips and M&Ms into the tops—this is only for looks!
دعاء أخر يوم من الشهر 🌺31/08/2026🌺 اللهم في أخر يوم من الشهر 🤲🤲🌹🌹 #دعاء_اخر_يوم_من_الشهر #اللهم_امين_يارب_العالمين #دعاء_يوم_الاثنين #اواخر_شهر_اغسطس #اللهم_صل_وسلم_على_نبينا_محمد
دعاء أخر يوم من الشهر 🌺31/08/2026🌺 اللهم في أخر يوم من الشهر 🤲🤲🌹🌹 #دعاء_اخر_يوم_من_الشهر #اللهم_امين_يارب_العالمين #دعاء_يوم_الاثنين #اواخر_شهر_اغسطس #اللهم_صل_وسلم_على_نبينا_محمد
生活本来就是这样，有晴天，也有阴天；有快乐，也有遗憾。不是每一天都会美好，但正因为经历过低谷，才会更加珍惜那些闪闪发光的日子。
生活本来就是这样，有晴天，也有阴天；有快乐，也有遗憾。不是每一天都会美好，但正因为经历过低谷，才会更加珍惜那些闪闪发光的日子。
strawberry baby who spiting gold part 1 #madewithcantina #treanding #viral #ai
strawberry baby who spiting gold part 1 #madewithcantina #treanding #viral #ai
Chinese traditional silver cloisonne enamel Teapot. #handmade #talent #chinese #chinese #handcrafted
Chinese traditional silver cloisonne enamel Teapot. #handmade #talent #chinese #chinese #handcrafted

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