Chewy Oatmeal-Chocolate-Cherry Cookies Recipe

Chewy Oatmeal-Chocolate-Cherry Cookies Recipe

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45 juta s/d 2.5 milyar listing 2018
Chewy Oatmeal-Chocolate-Cherry Cookies Recipe Chewy Oatmeal-Chocolate-Cherry Cookies Recipe Chewy Oatmeal-Chocolate-Cherry Cookies Recipe, For chewy cookies, bake the minimum time; for a crispy treat, bake a few minutes longer. Preheat oven to 350°F. Grease large cookie sheet. In small bowl, with wire whisk, stir flour, baking soda, and salt. In large bowl, with mixer at medium speed, beat granulated and brown sugars and butter until creamy, occasionally scraping bowl with rubber spatula. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl. With wooden spoon, stir in oats, dried cherries, and chocolate chips.
Chewy Oatmeal-Chocolate-Cherry Cookies Recipe

Chewy Oatmeal-Chocolate-Cherry Cookies Recipe

For chewy cookies, bake the minimum time; for a crispy treat, bake a few minutes longer. Prep : 35 minutes plus cooling Bake : 12 minutes per batch
  • 11/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/cup granulated sugar
  • 3/cup packed brown sugar
  • 3/cup butter or margarine (11/2 sticks), softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups old-fashioned oats, uncooked
  • 1 cup dried tart cherries or raisins
  • 1 package (6ounces) semisweet chocolate chips (1 cup)
  1. Preheat oven to 350°F. Grease large cookie sheet. In small bowl, with wire whisk, stir flour, baking soda, and salt.
  2. In large bowl, with mixer at medium speed, beat granulated and brown sugars and butter until creamy, occasionally scraping bowl with rubber spatula. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl. With wooden spoon, stir in oats, dried cherries, and chocolate chips.
  3. Drop dough by rounded measuring tablespoons, 2 inches apart, onto prepared cookie sheet. Bake until tops are golden, 12 to 14 minutes. With wide spatula, transfer cookies to wire racks to cool. Repeat with remaining dough. Makes about 54 cookies.
Each cookie : About 100 calories, 1g protein, 15g carbohydrate, 4g total fat (2g saturated), 15mg cholesterol, 100mg sodium.

CHOCOLATE AND COCOA POWDER

We always use pure chocolate products and avoid artificially flavored compound (summer) coatings or premelted chocolate, all of which include large amounts of vegetable fats. UNSWEETENED CHOCOLATE is simply ground cocoa beans. Professionals call it chocolate liquor. It’s not very tasty on its own, so it is combined with sugar and other ingredients in recipes. BITTERSWEET CHOCOLATE has been sweetened, but the amount of sugar varies greatly from brand to brand. Some list the percentage of chocolate liquor on the label. A brand with 70 percent will be more bitter than one with 64 percent. Most European chocolate bars are bittersweet, and some bittersweet chocolate is now produced in the U.S. SEMISWEET CHOCOLATE is similar to bittersweet chocolate, although it is usually a bit sweeter. It is available in individually wrapped one-ounce squares and in bulk. It can be used instead of bittersweet chocolate. SWEET CHOCOLATE is usually sold under a brand name (and used to make German chocolate cake). Do not confuse it with bitter- or semisweet chocolate. MILK CHOCOLATE contains dried milk powder and a high proportion of sugar. It is essentially an eating chocolate—it is not usually used for baking. WHITE CHOCOLATE is not really a chocolate but rather vanilla-flavored, sweetened cocoa butter (a by-product of chocolate processing), although some brands substitute vegetable fat for the cocoa butter. UNSWEETENED COCOA POWDER provides the rich chocolate flavor in many desserts. There are two kinds: natural and Dutch-process; check the label. In baking, they are not interchangeable. They react differently when mixed with baking soda or baking powder. However, for a cup of hot cocoa, use your favorite. NATURAL COCOA POWDER is the most common cocoa in American kitchens. Unless stated otherwise, it is the one we used for the recipes in this book. DUTCH-PROCESS COCOA POWDER has been treated with an alkali to mellow cocoa’s natural bitterness and to give baked goods a darker color. cherry cookies, chocolate cherry cookies, chocolate chip cookies, cookie recipes, cookies recipe, dark chocolate cookies, dessert recipes, peanut butter cookies, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Chewy Oatmeal-Chocolate-Cherry Cookies Recipe

Article Categories : Cookies & Confections

Chewy Oatmeal-Chocolate-Cherry Cookies Recipe

Chewy Oatmeal-Chocolate-Cherry Cookies Recipe

For chewy cookies, bake the minimum time; for a crispy treat, bake a few minutes longer.

Prep : 35 minutes plus cooling
Bake : 12 minutes per batch

  • 11/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/cup granulated sugar
  • 3/cup packed brown sugar
  • 3/cup butter or margarine (11/2 sticks), softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups old-fashioned oats, uncooked
  • 1 cup dried tart cherries or raisins
  • 1 package (6ounces) semisweet chocolate chips (1 cup)
  1. Preheat oven to 350°F. Grease large cookie sheet. In small bowl, with wire whisk, stir flour, baking soda, and salt.
  2. In large bowl, with mixer at medium speed, beat granulated and brown sugars and butter until creamy, occasionally scraping bowl with rubber spatula. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl. With wooden spoon, stir in oats, dried cherries, and chocolate chips.
  3. Drop dough by rounded measuring tablespoons, 2 inches apart, onto prepared cookie sheet. Bake until tops are golden, 12 to 14 minutes. With wide spatula, transfer cookies to wire racks to cool. Repeat with remaining dough. Makes about 54 cookies.

Each cookie : About 100 calories, 1g protein, 15g carbohydrate, 4g total fat (2g saturated), 15mg cholesterol, 100mg sodium.

CHOCOLATE AND COCOA POWDER

We always use pure chocolate products and avoid artificially flavored compound (summer) coatings or premelted chocolate, all of which include large amounts of vegetable fats.

UNSWEETENED CHOCOLATE is simply ground cocoa beans. Professionals call it chocolate liquor. It’s not very tasty on its own, so it is combined with sugar and other ingredients in recipes.

BITTERSWEET CHOCOLATE has been sweetened, but the amount of sugar varies greatly from brand to brand. Some list the percentage of chocolate liquor on the label. A brand with 70 percent will be more bitter than one with 64 percent. Most European chocolate bars are bittersweet, and some bittersweet chocolate is now produced in the U.S.

SEMISWEET CHOCOLATE is similar to bittersweet chocolate, although it is usually a bit sweeter. It is available in individually wrapped one-ounce squares and in bulk. It can be used instead of bittersweet chocolate.

SWEET CHOCOLATE is usually sold under a brand name (and used to make German chocolate cake). Do not confuse it with bitter- or semisweet chocolate.

MILK CHOCOLATE contains dried milk powder and a high proportion of sugar. It is essentially an eating chocolate—it is not usually used for baking.

WHITE CHOCOLATE is not really a chocolate but rather vanilla-flavored, sweetened cocoa butter (a by-product of chocolate processing), although some brands substitute vegetable fat for the cocoa butter.

UNSWEETENED COCOA POWDER provides the rich chocolate flavor in many desserts. There are two kinds: natural and Dutch-process; check the label. In baking, they are not interchangeable. They react differently when mixed with baking soda or baking powder. However, for a cup of hot cocoa, use your favorite.

NATURAL COCOA POWDER is the most common cocoa in American kitchens. Unless stated otherwise, it is the one we used for the recipes in this book.

DUTCH-PROCESS COCOA POWDER has been treated with an alkali to mellow cocoa’s natural bitterness and to give baked goods a darker color.