Ingrédients pour Oatmeal Cherry Almond Cookies
- Brown Sugar
- Unsalted Butter
- Dried Cherries
- Slivered Almonds
- 2 large eggs
- ¼ cup golden syrup
- Self Raising Flour
- 1 ½ cups rolled oats
- 1 teaspoon baking soda
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Comment préparer Oatmeal Cherry Almond Cookies
- Preheat oven to 350°F (175°C).
- Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs and ¼ cup golden syrup until well combined.
- In a microwave-safe bowl, combine 1 cup fresh or frozen cherries and 2 tablespoons of water. Microwave for 1 minute to plump the cherries.
- Drain the cherries, reserving about 1 tablespoon of the liquid. Let cool slightly.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 ½ cups rolled oats, and ½ cup chopped almonds.
- Add the cooled cherries and reserved cherry liquid to the wet ingredients. Mix well.
- Gently fold in the dry ingredients until just combined. Do not overmix.
- Let the batter rest for at least 30 minutes.
- Drop rounded teaspoons of batter onto a greased or parchment-lined baking sheet, leaving some space between each cookie.
- Bake for 13-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
218g
Fat
158g
Carbs
48g
