Ingrédients pour Oatmeal Garden Cookies
- Oatmeal
- Raisins
- 1 cup grated zucchini (squeeze out excess moisture)
- Yellow Squash
- Apples
- 3 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs
- 1 cup packed light brown sugar
- Molasses
- Vanilla
- 1 teaspoon baking soda
- Baking Powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Ground Cloves
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Comment préparer Oatmeal Garden Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the brown sugar and butter until light and fluffy.
- Beat in the eggs, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, oats, baking soda, cinnamon, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the pureed pumpkin (or squash/zucchini), chocolate chips, and chopped nuts.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
398g
Fat
154g
Carbs
64g
