ALMOND JOY OATMEAL COOKIES
(Adapted from Cooks illustrated)
INGREDIENTS :
- 2 cups all purpose flour (about 10 1/2 oz)
- 1 1/2 cups oats
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup (6 oz) unsalted butter, melted and cooled slightly
- 1 cup (7 oz) brown sugar
- 1/2 cup (3 1/2 oz) white sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 1 cup almond joy pieces
- 3/4 cup coconut
- 1/2 cup toasted sliced almonds
INSTRUCTIONS:
1) Heat oven to 325F. In a mini processor grind 1 cup of the oats. Mix the dry ingredients together and set aside
2) In a large bowl or your mixer bowl cream together sugars and butter until smooth. Mix in egg, egg yolk and vanilla. Add dry ingredients and mix until just combined.
3) Add almond joy pieces, almonds and coconut.
4) Using a mini ice cream/cookie scoop, place them on a silpat or parchment lined baking sheet. Bake the cookies, reversing the sheet half way through, about 12 min or until edges become golden.
5) Cool cookies on cookie sheet and store in air tight container.
Cooks illustrated you do us right in so many ways. Due to replacing some of the flour with ground oats (which I loved) and adding some oats they did come out a little different than their traditional chocolate chip cookie but these were still soft, chewy, colourful, nutty and wonderful.
Oh, I love cookies!
MEG's RATING: D-EEEEE-LICIOUS!
Cooks illustrated you do us right in so many ways. Due to replacing some of the flour with ground oats (which I loved) and adding some oats they did come out a little different than their traditional chocolate chip cookie but these were still soft, chewy, colourful, nutty and wonderful.
Oh, I love cookies!
MEG's RATING: D-EEEEE-LICIOUS!
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