Are you one of those whom collect lots of magazines, yet rarely try any recipes? I couldn't resist this time from the Martha Stewart's, Everyday Food - Budget Issue (March 2012).
I LOVE Oatmeal Cookies, they are well balance in sweetness and the oat gives a taste of earthiness. I hope you'll enjoy this recipe. As the author mentioned, they're "VERSATILE." Hence, my addition to some chopped walnuts and chocolate chips!
Maple-Oatmeal Cookies
Yield: 5 Dozen
Adapted from: Everyday Food - March 2012
Recipe By: Maureen Kirk
Ingredients
3 Cups - Old Fashioned Rolled Oats
1 Cup - All Purpose Flour
1 tsp - Fine Sea Salt
1/4 tsp - Baking Soda
3/4 Cup - Unsalted Butter, @ room temperature
1 Cup - Light Brown Sugar, packed
1/2 Cup - Granulated Sugar
1/4 Cup - Pure Maple Syrup
1 Large - Egg
1 tsp - Vanilla Extract
Procedure
1. Preheat oven to 350F, with racks in upper and lower thirds. In a medium bowl, stir together oats, flour, salt, and baking soda. In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, 3 minutes. Beat in maple syrup, egg, vanilla, and 1/4 cup water, scraping down bowl as needed. With mixer on low, beat in oat mixture in 2 additions until just combined.
3. Drop dough in rounded teaspoons, 2 inches apart, onto parchment-lined baking sheets. Bake until edges are golden, about 11 minutes, rotating sheets halfway through. Let cookies cool on sheets until set, about 2 minutes, then transfer to wire racks and let cool completely. (Store in an airtight container, up to 1 week).
*Note: I used a #30 Scoop for my cookies, therefore, I had to bake them for 20 minutes and instead of 5 dozens yield, I end up with 29 cookies, MMmmm.
I LOVE Oatmeal Cookies, they are well balance in sweetness and the oat gives a taste of earthiness. I hope you'll enjoy this recipe. As the author mentioned, they're "VERSATILE." Hence, my addition to some chopped walnuts and chocolate chips!
Maple-Oatmeal Cookies
Yield: 5 Dozen
Adapted from: Everyday Food - March 2012
Recipe By: Maureen Kirk
Ingredients
3 Cups - Old Fashioned Rolled Oats
1 Cup - All Purpose Flour
1 tsp - Fine Sea Salt
1/4 tsp - Baking Soda
3/4 Cup - Unsalted Butter, @ room temperature
1 Cup - Light Brown Sugar, packed
1/2 Cup - Granulated Sugar
1/4 Cup - Pure Maple Syrup
1 Large - Egg
1 tsp - Vanilla Extract
Optional
1 1/2 Cup - Walnuts
1 Cup - Chocolate Chips
Procedure
1. Preheat oven to 350F, with racks in upper and lower thirds. In a medium bowl, stir together oats, flour, salt, and baking soda. In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, 3 minutes. Beat in maple syrup, egg, vanilla, and 1/4 cup water, scraping down bowl as needed. With mixer on low, beat in oat mixture in 2 additions until just combined.
2. Toast the walnuts, let cool, and coarsely chopped them. Fold in the walnuts and chocolate chips.
3. Drop dough in rounded teaspoons, 2 inches apart, onto parchment-lined baking sheets. Bake until edges are golden, about 11 minutes, rotating sheets halfway through. Let cookies cool on sheets until set, about 2 minutes, then transfer to wire racks and let cool completely. (Store in an airtight container, up to 1 week).
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