![]() ![]() ![]() ![]() Drop the batter by rounded teaspoons 2-inches apart on the baking sheets and use a fork to gently flatten the dough. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners. Stir in the dry ingredients, then the oats and raisins. Mix in the brown sugar, then the egg, applesauce, and vanilla. Malgieri for their fine contribution to cookie cookery. In a large mixing bowl, beat the butter and granulated sugar until smooth. All in all, I personally think this is a recipe that every cookie chef on Zaar should try. I will definitely be making these again and will try another reviewer's suggestion of adding some other spices, probably cinnamon and vanilla (I think those flavors would really complement these cookies). I would say the consistency is very on par with any other soft cookie (with the added bonus of the chewy oats and raisins which develops after the cookies cool down (out of the oven they're very soft and delicious in a another way)). Stir the flour mixture into the creamed mixture until no flour is visible. To cream, increase speed to high and beat until fluffy and the color lightens. Combine wet ingredients with a hand mixer on low. I have tried about four other highly rated, low-fat oatmeal raisin cookies here on Zaar, and I have to say, these cookies are the most “cookie�-like (others, while also worth making, are more like thick muffins in cookie form). 3 cups oats (not instant) 1 12 cups raisins. In fact, if you didn’t tell me these were low-fat cookies, I would never have guessed – they have a real kind of buttery flavor and consistency, despite the fact that I used no butter. Reduce the mixer speed to low beat in the eggs one at a. I didn’t have butter, so I instead used store brand sunflower oil spread, but my cookies were still moist and delicious (and they had virtually no saturated fat to boot). Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer tho a rack to cool completely. Scoop tablespoonfuls of batter about 2 inches apart onto the prepared baking sheets. What is amazing is that these aren't terribly bad for you. Add the flour mixture to the butter mixture and stir to combine. Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Place on ungreased baking sheets flatten with fingers. In a large mixing bowl, stir together all ingredients. Every time I go away from the cookie jar and come back, I forget how good these are, as I bite into yet another cookie peak experience. Add the oats, raisins, and pecans and mix just until combined. 1 cup pecans, chopped (optional) Preheat oven to 350 degrees. These are seriously good (as I bona fide cookie addict, I know!). These recipes, which feature everything from chocolatey treats to old-fashioned classics, offer something for everyone who reaches into the cookie jar. ![]()
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