Cover and refrigerate the cookie dough for 1-2 hours before baking. Then mix in the oats and raisins on low speed. With the mixer on low speed, mix in the flour mixture until just combined. In a separate bowl, whisk together the melted butter, brown sugar, granulated sugar, and vanilla until combined. These steel cut oat cookies taste like the perfect cross between a regular oatmeal chocolate chip cookie and a bowl of oatmeal. Add the eggs and vanilla and mix until well combined, scraping down the sides of the bowl as needed. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. While this won’t work in an angel food cakes or puff pastry, you can get good results using it in cookies, muffins, brownies, quick breads, and yeast breads. Microwave on 70 power for 9 minutes until the oats soften. According to the King Arthur web site, you can substitute "white whole wheat" flour for all-purpose flour at a 1:1 ratio. It's a lighter kind of whole wheat flour that gives you the fiber and nutrition benefits of whole grain but with a taste and texture closer to white flour. *NOTE ON WHITE WHOLE WHEAT FLOUR: I often use “white whole wheat” flour in this recipe. ½ cup rolled oats (old fashioned, not quick cooking, I use Quaker brand for a chewier, nuttier texture use steel cut, such as John McCann's Irish Oatmeal)Ģ tablespoons canola oil (or vegetable or cold-pressed coconut oil)ġ cup all-purpose white or “white whole wheat” flour (*see note below) Bake 1 sheet at a time for about 11-3 minutes, or until the tops look just set. Form the dough into balls with about 1.5 tablespoons of dough each and place 2 inches apart on the lined cookie sheets. 1 cup buttermilk (low fat is fine or make your own, see how at end of recipe) Take the dough out of the fridge, preheat the oven to 350F (180C) and line cookie sheets with parchment paper.
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