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Cookies - Oatmeal ~ Chewy Big Cookies Baked just until done, these cookies are moist inside but crispy on the outside, especially when they are eaten warm. If made large the texture is perfect. Now sweetened only with honey! Let dough rest 1-2 hours or overnight before baking for best flavor and browning.
Very lightly grease a baking sheet. Scoop onto baking sheet and bake at convection bake 350*: 18 min for larger cookies 15 min smaller ones The edges should be golden brown but middles not very done looking. Cool on sheet a couple of minutes then on rack. ~Warm before eating for a really delightful experience! ~Scoop and freeze dough so you can take directly from freezer to oven to you! Homey comfort with minimal effort. And often the bottoms are a little dark upon baking directly from the freezer, but eaten hot they are very good! In bosch with cookie whips beat:
1 lb soft but still cool unsalted butter until creamy Add: -original recipe calls for: (14 oz light brown sugar 14 oz granulated sugar) -now: 12 oz honey (thicker farm type, not runny) beat until fluffy Beat in eggs, two at a time: 4 eggs Stir together: 14 oz whole wheat pastry flour 1 t baking powder 1 t salt ~For raisin cookies also add: 1 t nutmeg Switch to dough hook. Stir dry ingredients in until just barely mixed. Stir in: 6 c (19 oz) rolled oats ~Options 16 oz (3 c) raisins 3 c chocolate chips toasted nuts
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