Oatmeal, chocolate chip, pecan cookies with dried blueberries to be exact, but that would have made a really long title. There are so many cookie recipes out there, it makes my brain hurt. I don't often find myself baking cookies, but this recipe was so intriguing I soon found myself craving them. I had the patience to let the dough age, because apparently that's the trend of late, you let cookie dough age, for, like two days. I waited a day, baked them and shared them with my neighbors.
There are several things I love about these cookies. I love the ease in making them, I love the fact that they are packed full of filling oats and pecans, and I love the tiny bursts of blueberry sweetness. These cookies are coined "Subi Snacks" by a dear friend who was kind enough to share this personal recipe of his that is apparently quite popular in his circle.....and now it may be in mine.
Bowl 1
1 ¼ C flour
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
Bowl 2
1 ¼ C old fashioned rolled oats
1 C toasted pecans
1 C dried blueberries (I used Trader Joe's wild blueberries)
1 C chocolate chips
Stand mixer with paddle attachment
1 ½ stick butter – room temp
1 ½ C brown sugar
1 large egg
1 tsp vanilla
Toast pecans if not toasted. Whisk together dry ingredients in bowl 1 and stir ingredients in bowl 2.. Cream butter and sugar until no lumps remain. Add egg and vanilla, beat until fluffy. Add flour mixture in thirds so that flour can be incorporated thoroughly. Add a third of the oat/nut mixture with mixer on low speed. Add remaining mixture and stir until incorporated. Allow dough to chill in fridge for a few hours, overnight, a day, or two days. Preheat oven to 350, and scoop out small balls onto a baking sheet. Bake for about 8-11 minutes, depending on your oven. You want them slightly undercooked and not quite toasted on top. Let them form together for a minute on the pan after removing from the oven, and then let cooking on a wire rack.
ليست هناك تعليقات:
إرسال تعليق