Chocolate Oatmeal Cookies Madiskarteng Nanay
Isa Sa Pwde mong stock at pag kakitaan madali gawin madali ibenta kaya subukan muna.
2cups Oatmeal
1/2cup All-purpose flour
3/4cup Chocolate chips
3/4cup washed sugar
1/2cup soft Butter/Margarine
1/2tsp. baking soda
1/2tsp. Cinnamon powder
1/4tsp. Salt
1/3cup chopped Cashew nuts
1Large Egg
Baked in 170c' for 12-15mins.
Crispy outside chewy inside
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How to Make Soft and Chewy Oatmeal Raisin Cookies - Oatmeal Cookie Recipe
This oatmeal cookie recipe make cookies that are soft in the middle, a little chewy on the outside and full of warm flavors like cinnamon and vanilla. These oatmeal cookies are very easy to make and you don't need any fancy equipment -- only a hand mixer. Get the full recipe and all of our tips here:
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⬇️⬇️ RECIPE INGREDIENTS ⬇️⬇️
• 1/2 cup raisins
• 1/2 cup golden raisins
• 1 cup hot water
• 3/4 cup (170 grams) unsalted butter, room temperature (1 1/2 sticks)
• 1 cup (200 grams) packed light brown sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 3/4 cup (100 grams) all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 3 cups (270 grams) old-fashioned rolled oats
✅ FULL RECIPE:
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Oatmeal Chocolate Chip Cookies
These delicious oatmeal chocolate chip cookies have JUST the right combination of crisp on the outside, chewy on the inside amazingness and of course big notes of chocolate, butter, and just the right hit of salt.
Full Recipe:
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how to make chocolate chip oatmeal cookies - easy delicious cookie recipe
chocolate chip oatmeal cookies; soft and chewy oatmeal cookies, scented with cinnamon and vanilla, and studded with chocolate chunks.
Original recipe posted on my site:
#cookies #recipes #baking
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* ~ CHOCOLATE CHIP OATMEAL COOKIES RECIPE ~ *
INGREDIENTS:
- 145g (9 ½ tbsp) softened salted butter
- 100g (½ cup) caster sugar
- 100g (½ cup) soft brown sugar
- 2 tsp vanilla extract or vanilla bean paste
- 1 large egg
- 200g (1 ⅔ cups) plain or ’00’ flour
- 75g (⅔ cup) rolled oats
- ½ tsp bicarbonate of soda
- ¼ tsp ground cinnamon
- Pinch of salt
- 200g (7 oz) milk chocolate or dark chocolate, chopped into chunks
INSTRUCTIONS:
1) Line 2-3 baking trays with greaseproof paper.
2) In a large bowl, beat together the butter, sugars, and vanilla until combined into a wet-sand-like mixture.
3) Add the egg, beating it in thoroughly until well incorporated.
4) Tip the flour in and stir until you have a smooth dough.
5) Mix in the oats, bicarbonate of soda, cinnamon, salt, and chocolate chunks until you have a stiff cookie dough.
6) Place the bowl of cookie dough into the fridge to rest and chill for at least 4 hours. Leaving it overnight or for a full 24 hours will produce the best results, but even a few hours will allow a gorgeous chewy texture to develop.
7) About 20 minutes before you're ready to bake, preheat your oven - 190°C / 170°C fan / 375°F / gas mark 5.
8) Once chilled, roll small chunks of the dough and space them out generously on your prepared trays. You should get 18-24 balls of dough from the mixture.
9) Bake the dough balls on their trays for 12-15 minutes until golden at the edges. This is best done in small batches. They may seem underdone but they will firm up as they cool!
10) Cool the cookies on their tray for 5 minutes before cooling completely on wire racks.
11) Enjoy!
*THANKS TO E, AMELIA, CASEY, REBECCA, DAVE, ASHLEY, AND WERLOCK FOR THE PATREON SUPPORT*
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