Do you long for a big cookie? .. crispy as an Oatmeal Nut Cookie can be?..
I've got something for you :A handful of sweet and golden cookies !
I've mixed the dough with my mixer, rolled cookies by hand (using a TB for measuring every cookie); don't over bake these cookies, otherwise they will become too crispy...; I've got more cookies as written in the recipe, and I thing they are big enough. I'm sorry for my imperfect picture which was taken very late , last night ..- in this case ..they taste better then their look :-)
Oatmeal Nut Cookies
/ Cookswares-Adapted from Cook’s Illustrated Magazine, February 1997 Ingredients:
2 sticks (1/2 lb) unsalted butter, softened but still firm
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 cup all-purpose flour
1/3 cup whole-wheat flour
½ tsp salt
½ tsp baking powder
¼ tsp freshly grated nutmeg
3 cups rolled oats [I use quick oats]¼ cup ground almonds (can be ground in a food processor) - I didn't add almonds1 cup toasted walnut pieces
H O W
Heat oven to 350°F.
Beat butter with an electric mixer until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
Mix flours, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture. Stir in oats and nuts.
Form dough into sixteen to twenty 2-inch balls (32-40 balls), placing each dough round onto one of two parchment paper-covered, large cookie sheets. If you do use a scoop flatten the cookie slightly with a fork or spoon.
Bake until cookie edges turn golden brown, 22-25 minutes, being careful not to over bake. (The edges should be brown but the rest of the cookie should be very light in color).
Halfway through baking, turn cookie sheets from front to back and also switch them from top to bottom.
After baking, slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.
Makes 16-20 large cookies.[I've got 32 cookies]
Full recipe
I've got something for you :A handful of sweet and golden cookies !
I've mixed the dough with my mixer, rolled cookies by hand (using a TB for measuring every cookie); don't over bake these cookies, otherwise they will become too crispy...; I've got more cookies as written in the recipe, and I thing they are big enough. I'm sorry for my imperfect picture which was taken very late , last night ..- in this case ..they taste better then their look :-)
Oatmeal Nut Cookies
/ Cookswares-Adapted from Cook’s Illustrated Magazine, February 1997 Ingredients:
2 sticks (1/2 lb) unsalted butter, softened but still firm
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 cup all-purpose flour
1/3 cup whole-wheat flour
½ tsp salt
½ tsp baking powder
¼ tsp freshly grated nutmeg
3 cups rolled oats [I use quick oats]¼ cup ground almonds (can be ground in a food processor) - I didn't add almonds1 cup toasted walnut pieces
H O W
Heat oven to 350°F.
Beat butter with an electric mixer until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
Mix flours, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture. Stir in oats and nuts.
Form dough into sixteen to twenty 2-inch balls (32-40 balls), placing each dough round onto one of two parchment paper-covered, large cookie sheets. If you do use a scoop flatten the cookie slightly with a fork or spoon.
Bake until cookie edges turn golden brown, 22-25 minutes, being careful not to over bake. (The edges should be brown but the rest of the cookie should be very light in color).
Halfway through baking, turn cookie sheets from front to back and also switch them from top to bottom.
After baking, slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.
Makes 16-20 large cookies.[I've got 32 cookies]
Full recipe
* On left : a 940gr XL Pomegranate *
2 comments:
The cookies look so yummy! :D
Thank you obachan ! :-)
Post a Comment