Food recipes
Chocolate Oatmeal Raisin Cookies
Chocolate Oatmeal Raisin Cookies Ingredients: wheat flour, white, all-purpose, unenriched oats leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table spices,...
Chocolate Oatmeal Raisin Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
raisins, seeded
sugars, brown
sugars, brown
raisins, seeded
nuts, walnuts, english
Directions:
Preheat oven to 375F (180C).
Mix the dry ingredients well; set aside.
Put milk, butter and chocolate in a pot of about 4 quarts, warm slightly and slowly just to melt the chocolate pieces.
Add brown sugar and stir until lumps disapear.
Move the pot away from fire, stir in the sugar, molasses, raisin, nuts and, finally, the dry ingredients.
Let stand for about 10 minutes.
On a cookie sheet, spoon the dough and drop them 2 inches apart.
If the dough drops are more than 1/2 inch high, press down with a spoon so it will cook evenly.
Bake 11-13 minutes until slightly browned.
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
raisins, seeded
sugars, brown
sugars, brown
raisins, seeded
nuts, walnuts, english
Directions:
Preheat oven to 375F (180C).
Mix the dry ingredients well; set aside.
Put milk, butter and chocolate in a pot of about 4 quarts, warm slightly and slowly just to melt the chocolate pieces.
Add brown sugar and stir until lumps disapear.
Move the pot away from fire, stir in the sugar, molasses, raisin, nuts and, finally, the dry ingredients.
Let stand for about 10 minutes.
On a cookie sheet, spoon the dough and drop them 2 inches apart.
If the dough drops are more than 1/2 inch high, press down with a spoon so it will cook evenly.
Bake 11-13 minutes until slightly browned.