Ingredientes para Grand Ola Cookies Dipped In Chocolate Ganache
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 cups Quaker granola
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup dried fruit mix
- 1/2 cup chopped walnuts
- 4 ounces bittersweet chocolate chips
- 8 ounces semi-sweet chocolate chips
- 1 cup heavy cream
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Como fazer Grand Ola Cookies Dipped In Chocolate Ganache
- Preheat oven to 350°F (175°C).
- Melt 1 cup (2 sticks) unsalted butter in a saucepan. Add 1 cup packed light brown sugar and stir until smooth.
- Add 1 teaspoon vanilla extract and 1 large egg; stir to combine.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 cups Quaker granola, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup dried fruit mix (or raisins), 1/2 cup chopped nuts, and 1 cup chocolate chips (semi-sweet and bittersweet).
- Line two 14x16 inch baking sheets with parchment paper.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until edges are golden brown.
- While cookies bake, prepare the ganache: Heat 1 cup heavy cream in a saucepan over medium heat. Remove from heat and stir in 8 ounces semi-sweet chocolate chips and 4 ounces bittersweet chocolate chips until smooth and creamy.
- Remove cookies from oven and let them cool on baking sheets for 5 minutes before transferring them to wire racks to cool completely.
- Once cooled, dip one end of each cookie into the ganache. Place dipped cookies on wax paper or a silicone baking mat until the ganache hardens (chill for faster results).
- Enjoy immediately or store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
59g
Fat
41g
Carbs
10g
