Ingrédients pour Oatmeal Cookies 236
- 1 cup (2 sticks) unsalted butter, softened
- Light Brown Sugar
- 2 large eggs
- ⅓ cup molasses
- Vanilla Extract
- Quick Oats
- All Purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup chopped pecans
- Semi Sweet Chocolate Chips
- Butterscotch Chips
- Dried Sweetened Cranberries
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Comment préparer Oatmeal Cookies 236
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup packed light brown sugar until light and fluffy.
- Beat in 2 large eggs, ⅓ cup molasses, and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 3 cups rolled oats, 2 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. A wooden spoon is recommended as the dough will be thick.
- Stir in 1 cup chopped pecans, 1 cup chocolate chips, 1 cup semi-sweet chocolate chips, and ½ cup dried cranberries.
- Mix until all ingredients are evenly distributed. The dough will be stiff.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie. Gently flatten each mound with a fork.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- For freezing: Roll portions of the dough into logs, wrap in plastic wrap, then foil. Freeze until ready to use. Slice and bake as directed.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
39g
Fat
13g
Carbs
5g
