Food recipes
The Ultimate Chocolate-Chip Cookies
The Ultimate Chocolate-Chip Cookies Ingredients: oats wheat flour, white, all-purpose, unenriched nuts, walnuts, english spartan, real semi-sweet chocolate baking chips, salt, table leavening agents, baking soda oil,...
The Ultimate Chocolate-Chip Cookies
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,
salt, table
leavening agents, baking soda
oil, canola
syrup, maple, canadian
water, bottled, generic
vanilla extract
Directions:
Preheat oven to 350 degrees F.
Line two baking sheets with parchment paper.
Set aside.
Place the oats, flour, nuts, chocolate chips, salt, and baking soda in a large mixing bowl.
Stir with a wire whisk.
Place the oil, maple syrup, water, and vanilla in a small mixing bowl and beat vigorously with a wire whisk until emulsified.
Stir into the oat-flour mixture, mixing hust until everything is evenly moistened.
Let sit 5 minutes.
Drop slightly rounded tablespoons of dough onto the prepared baking sheets, about 1 inch apart.
The dough will be crumbly.
Flatten with your hand to 1/3-inch thick.
Smooth the edges to make each cookie uniformly round, gently pressing the dough so that the cookies hold together.
Bake one sheet at a time on the center shelf of the oven until cookies are lightly brown, about 18 minutes.
Transfer to a cooling rack and cool completely.
Store in an airtight container in the refrigerator.
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,
salt, table
leavening agents, baking soda
oil, canola
syrup, maple, canadian
water, bottled, generic
vanilla extract
Directions:
Preheat oven to 350 degrees F.
Line two baking sheets with parchment paper.
Set aside.
Place the oats, flour, nuts, chocolate chips, salt, and baking soda in a large mixing bowl.
Stir with a wire whisk.
Place the oil, maple syrup, water, and vanilla in a small mixing bowl and beat vigorously with a wire whisk until emulsified.
Stir into the oat-flour mixture, mixing hust until everything is evenly moistened.
Let sit 5 minutes.
Drop slightly rounded tablespoons of dough onto the prepared baking sheets, about 1 inch apart.
The dough will be crumbly.
Flatten with your hand to 1/3-inch thick.
Smooth the edges to make each cookie uniformly round, gently pressing the dough so that the cookies hold together.
Bake one sheet at a time on the center shelf of the oven until cookies are lightly brown, about 18 minutes.
Transfer to a cooling rack and cool completely.
Store in an airtight container in the refrigerator.