Ingrédients pour The Barrington Inn's Oatmeal Chocolate Chip Cookies
- 1 cup (2 sticks) unsalted butter, softened
- Brown Sugar
- Granulated Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- Rolled Oats
- 2 cups Ghirardelli chocolate chips
- Dried Cranberries
- Unsweetened Dried Shredded Coconut
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Comment préparer The Barrington Inn's Oatmeal Chocolate Chip Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 3 cups rolled oats, 2 cups Ghirardelli chocolate chips, 1 cup dried cranberries, and 1 cup shredded coconut.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
33g
Fat
10g
Carbs
5g
