So, I made this cookie tonight. It had many ingredients including chocolate chips,oats multigrain, resin, coconut, pecan and was tender,flavorful and yet not too sweet.
It's definitely beats most of the cookies you can find in a grocery store. It's arguably even better than Softbake Chocolate Chip cookie from the Pepperidge Farm. Of course, I thought my cookie was better. Anyway, enough said, the whole wheat touch did not prevent him from raiding half of my cookies right off from the baking sheet.
I got the recipe from the foodnetwork, but made some adjustments.
1) 1 cup all-purpose flour (I used whole wheat flour)
2) 1/2 teaspoon baking powder
3) 1/2 teaspoon baking soda
4) 1/4 teaspoon salt
5) 2 cups rolled (old-fashioned) oats (from Trader Joe's)
6) 1/2 cup coarsely chopped pecans (Tip: to have more obvious pecan flavor in each bite, you may want to chop the pecans really coarse)
7) 2/3 cup semisweet chocolate chips
8) 1/2 cup shredded coconuts
9) 1/2 raisins
1) 8 tablespoons (1 stick) unsalted butter, at room temperature
2) 1/2 cup lightly packed light brown sugar (Tip: brown sugar makes cookies softer than regular sugar)
3) 1/2 cup granulated sugar (I did not add this)
4) 2 large eggs
5) 1 tablespoon of milk (Tip: it makes the cookie being software when it's done)
6) 1/4 cup maple syrup (I used grade B from Trader Joe's_
7) 1/2 teaspoon vanilla extract
Mix the Wet Ingredients
1) In a large bowl, beat the butter, brown sugar, and granulated sugar together until it's blended
2) Beat in the egg until smooth and barely fluffy.
3) With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated.
Mix The Wet and Dry Ingredients
1) In a medium bowl, stir the dry ingredients together
2) Then fold the dry ingredients into the web batch
1) Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F.
2) Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals.
3) With moistened fingers, flatten and round out the cookies a little.
4) Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.
Tip: Don't over bake this cook if you want to have a soft-baked cookie. So, watch the cookies during the last 2 min closely.
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