Sunday, January 16, 2011
Saturday, January 8, 2011
Oatmeal Cookies..
Oatmeal Cookies:
1 cup (110 grams) walnuts or pecans, toasted and chopped (optional)
3/4 cup (170 grams) unsaltedbutter, room temperature
1 cup (210 grams) packed light brownsugar
1 large egg
1 teaspoon pure vanillaextract
3/4 cup (105 grams) all purposeflour
1/2 teaspoonbaking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups (260 grams) old-fashioned rolled oats
1 cup driedcranberries, cherries, or raisins or 1 cup white or darkchocolate chips(optional)
Oatmeal Cookies:
Preheat oven to 350 degrees F (177 degrees C) andline two baking sheets with parchment paper.
To toast nuts: Place nuts on a baking sheet and bake for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop into pieces.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips.
For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 12 - 15 minutes or until light golden brown around the edges but still soft and a little wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.
Makes about 20 - 24 large cookies
Read more:http://www.joyofbaking.com/OatmealCookies.html#ixzz1ASw8LeIa
Read more:http://www.joyofbaking.com/OatmealCookies.html#ixzz1ASw2iVQ3
Subscribe to:
Comments (Atom)