New York Times Oatmeal Cookie Recipe

Nutty and even nutritious an oatmeal cookie done right is a joy.

New york times oatmeal cookie recipe. In a bowl combine the oats flour and salt. Theres more to life than chocolate-chip. Not chocolate chips the typical chocolate chip cookie recipe calls for one bag approx 11-12 oz of chocolate chips.

But it is a rich sophisticated cookie in its own right one made from whole wheat flour and oats with a crumb slightly reminiscent of shortbread but not nearly as dense. Add the banana and zucchini purees. Yes pounds of chocolate.

Add eggs and vanilla. We deep froze our dough to quick chill for about 2 hours. Add ½ teaspoon molasses along with the eggs and vanilla.

When ready to bake preheat oven to 350 degrees. Press plastic wrap against dough and refrigerate for 24 to 36 hours. In the bowl of a stand mixer fitted with the whisk attachment beat both sugars with the egg cinnamon vanilla and baking soda on.

Drop by rounded teaspoons onto a lightly oiled cookie sheet and back 12 to 15 minutes or until lightly browned. As for Magnolia Table Volume 2 the cookbook will contain 144 other brand-new recipes like Pumpkin Cream Cheese Bread Grilled Bruschetta Chicken Mushroom-Gruyere Quiche and more. A few weeks ago my husband texted me a link to.

In a large bowl beat the sugar and butter with a wooden spoon until just combined. Line baking sheet s with parchment papersilpat. Add the oats granulated sugar and light brown sugar and whisk again to combine working to break up any lumps in the brown sugar.