Macadamia nuts taste rich, and buttery, they are wonderful in cookies.
The buttery macadamia nuts, the chewy oats, the addition of cinnamon and juicy raisins, manufactured these macadamia oatmeal cookies a pure pleasure.
This dough recipe produces a ideal cookie. Incredibly soft and very chewy.
That recipe calls for baking soda rather than baking powder. Here’s something helpful to keep in mind: substituting baking powder for baking soda, makes a cookie rise and stay puffy soon after baking. Meaning, they do not “sink” when taken out of the oven.
I enjoy cookies with texture and chunks! These macadamia oatmeal cookies are a preferred.
Macadamia Oatmeal Cookies
 
Print
Writer: Citronlimette
Serves: twelve
Components
- 1 cup whole wheat flour or white flour
- 1 cup regular oats
- one teaspoon cinnamon
- one cup packed brown sugar
- ⅓ cup golden raisins
- ¼ cup chopped macadamia nuts
- ½ teaspoon baking soda
- ¼ cup butter, melted
- three tablespoons plain Greek Yogurt
- two tablespoons honey
- Cooking spray
Directions
- Preheat oven to 325°.
- Lightly spoon flour into a dry measuring cup level with a knife. Mix flour and the following six ingredients (flour by means of baking soda). Mix butter, yogurt, and honey, stirring well to mix. Include butter mixture to flour mixture, stirring till nicely-blended. Drop by degree tablespoons two inches apart onto baking sheets coated with cooking spray. Bake at 325° for ten minutes or until practically set. Amazing on pan 2 to 3 minutes or until finally company. Take away cookies from pan, and awesome on wire racks.
http://citronlimette.com
The submit Macadamia Oatmeal Cookies appeared first on citronlimette.
Read More About Fat Loss Recipes At NaturallyCurvy.com
No comments:
Post a Comment