The Best Recipe for Chewy Oatmeal Cookies is Not on the Back of the Oat Canister
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Toasted Pecan Oatmeal Chocolate Chip Cookies
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Ingredients
1 and 1/3 cup all-purpose flour
3/4 teaspoon baking soda
1/2 to 1 teaspoon cinnamon (I didn't add cinnamon)
1/4 teaspoon salt
3/4 cup unsalted butter ,melted and cooled to room temperature
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon honey
1 tablespoon vanilla
1 large egg
2 and 1/4 cups old-fashioned oats
1 and 1/4 cup chocolate chips
1/2 cup chopped walnuts
In a large bowl whisk together the flour, cinnamon, baking soda & salt.
In a separate bowl beat together the melted butter and sugars using an electric mixer. Add in the honey, vanilla and egg and continue beating until combined.
Turn the mixer down to low and beat in the flour mixer until almost combined.
Add in the oats and beat on medium speed until combined.
Then turn off the mixer and stir in 1 cup of the chocolate chips and the chopped walnuts.
Form the dough into balls of about 1/4 cup . Flatten slightly, set on a plate and cover with clingfilm. Refrigerate for at least 2 hours.
When you're ready to bake, preheat the oven to 350F degrees. Line your baking sheets with parchment paper or a silicone baking mat and place the cookies at least 2 inches apart.
Bake for 12-14 minutes until the tops of the cookies look almost set.
Remove from the oven and dot the tops of the cookies with the remaining 1/4 cup of chocolate chips.
Allow to cool on the cookie tray for 10 minutes before transferring to a wire rack to continue cooling...
Honey Oat Cookies
These egg free and dairy free honey and oat cookies are a healthier spin on a childhood favourite, with whole wheat flour and a little ginger for kick. There's no added sugar here, just honey, and the cookies are chewy and soft.
INGREDIENTS
100 grams (1 cup) rolled oats
40 grams (1/4 cup) whole spelt flour*
1 teaspoon cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
60 grams (1/4 cup) coconut oil, melted
60 ml (1/4 cup) honey
2 tablespoons non-dairy milk
1 teaspoon pure vanilla extract
2 cm fresh ginger, grated (optional)***
Optional: 1/4 cup raisins, chocolate chips, or sliced almonds (60g, 50g, 40g, in that order)
Full recipe:
Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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Honey Chocolate Chip Cookies
If you thought homemade chocolate chip cookies disappeared fast from your kitchen before, wait until you make this recipe with honey. Not only are they softer but they replace processed sugar and that pesky sugar crash.
Ingredients:
- 1 cup butter, softened
- 2 eggs
- 1/2 cup Nature Nate’s honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 cups self-rising flour
- 2 cups semi sweet chocolate chips
Directions:
Preheat oven to 350 degrees. Cream together butter, eggs, honey, vanilla and salt. When well mixed, add flour. Stir until fully incorporated. Add chocolate chips.
Using a #10-sized ice cream scoop (or 1/4 cup measure), spoon 2-3 inches apart on a cookie sheet. Add a few extra chocolate chips to the top to decorate them. Bake 12-14 minutes. Allow to cool and enjoy every delicious bite.
The most perfect chocolate-chip cookies you will ever see
Recipe can be found at:
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