Ingredientes para Ultimate Oatmeal Cookies
- Unbleached All Purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Table Salt
- Rolled Oats
- 1 cup chopped pecans
- Dried Tart Cherry
- Bittersweet Chocolate
- Unsalted Butter
- Brown Sugar
- 2 large eggs
- Vanilla Extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Ultimate Oatmeal 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.
Como fazer Ultimate Oatmeal Cookies
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl. Set aside.
- In a separate medium bowl, combine 3 cups rolled oats, 1 cup chopped pecans, 1 cup craisins, and 1 cup chocolate chips.
- In a standing mixer fitted with a flat beater, cream together 1 cup (2 sticks) unsalted butter, softened, and 1 1/2 cups granulated sugar until light and fluffy (about 1 minute).
- Scrape down the sides of the bowl.
- Add 2 large eggs and 1 teaspoon vanilla extract. Beat on medium-low speed until fully incorporated (about 30 seconds).
- Scrape down the bowl.
- With the mixer running on low speed, gradually add the dry ingredients (flour mixture) to the wet ingredients.
- Mix until just combined (about 30 seconds).
- With the mixer still running on low, gradually add the oat/nut/craisin/chocolate mixture.
- Mix until just incorporated.
- Give the dough a final stir with a rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
- Divide the dough evenly into 16 portions (about 1/4 cup each). Roll each portion into a ball (about 2 inches in diameter).
- Place 8 balls on each prepared baking sheet, spacing them about 2 1/2 inches apart.
- Gently press each dough ball to about 1-inch thickness.
- Bake for 12 minutes, then rotate the baking sheets front to back and top to bottom. Continue baking for another 8-10 minutes, or until the cookies are golden brown and the edges are set, but the centers are still soft. Do not overbake!
- Cool the cookies on the baking sheets on a wire rack for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
84g
Fat
30g
Carbs
11g
