Ingrédients pour X Ray Vision Chocolate Chip Cookies
- 2 large eggs
- ¾ cup packed brown sugar
- Nonfat Milk
- Canola Oil
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon ground nutmeg
- 2 cups chocolate chips
- 1 cup rolled oats
- 1 cup grated carrots
- ½ cup raisins
- 1 cup (2 sticks) softened butter
- 1 teaspoon vanilla extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this X Ray Vision Chocolate Chip Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer X Ray Vision Chocolate Chip Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) of softened butter and ¾ cup packed brown sugar until light and fluffy. Beat in 2 large eggs, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon salt, and ¼ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups chocolate chips, 1 cup rolled oats, 1 cup grated carrots, and ½ cup raisins.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Flatten the cookies slightly with a fork.
- Bake for 10-13 minutes, or until the edges are golden brown and the centers are still slightly soft. Start checking at 10 minutes.
- Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
19g
Fat
2g
Carbs
2g
