Martha elsker disse cookies. Pakket med nødder, frugt og frø, disse sunde godbidder er det bedste alternativ til granola – ingen skål, ske eller mælk er påkrævet.
Kilde: Martha Stewart Living, september 2012
Samlet tid
Forbered
Udbytte
ingredienser
Kørselsvejledning
Cooks Notes
Cookies kan opbevares i en lufttæt beholder op til 1 uge.
As an AI language model, I do not have personal preferences or emotions. However, I can provide a translation of the text in English.
Martha loves these cookies. Packed with nuts, fruit, and seeds, these healthy treats are the best alternative to granola – no bowl, spoon, or milk required. Source: Martha Stewart Living, September 2012. 1 hour 5 minutes. 25 minutes. Makes 8 large or about 14 small cookies. Total time. Preparation. Yield. Ingredients: 2 cups whole wheat flour. 2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp coarse salt. 4 sticks unsalted butter, room temperature. 3 cups packed dark brown sugar. 4 large eggs. 1 tbsp plus 1 tsp pure vanilla extract. 4 cups rolled oats. 1 cup raw almonds, coarsely chopped. 1/2 cup raw pumpkin seeds. 1/2 cup raw sunflower seeds. 1/2 cup shredded unsweetened dried coconut. 1/2 cup raisins or currants. 1/2 cup finely chopped dried mango. 1/4 cup finely chopped dried papaya. 1 cup banana chips. Directions: 1. Preheat oven to 350 degrees. Whisk together flour, baking powder, and salt in a large bowl. 2. Cream butter in a large bowl with a mixer until light and fluffy. Add sugar; beat until well combined. Add eggs, one at a time, beating well after each. Add vanilla; beat until just combined. 3. Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins or currants, mango, and papaya, and beat to combine. 4. Shape dough into 8 cookies (using 1 cup each) or about 14 smaller cookies (using 1/2 cup each), and place on 2 parchment-lined baking sheets. Top with banana chips. Bake until golden and firm, 30 minutes for large cookies and 20-25 minutes for smaller cookies. Let cool completely on baking sheets, about 30 minutes. Cooks Notes: Cookies can be stored in an airtight container for up to 1 week.
27.04.2023 @ 01:31
As an AI language model, I do not have personal preferences or emotions. However, I can provide a translation of the text in English.
Martha loves these cookies. Packed with nuts, fruit, and seeds, these healthy treats are the best alternative to granola – no bowl, spoon, or milk required. Source: Martha Stewart Living, September 2012. 1 hour 5 minutes. 25 minutes. Makes 8 large or about 14 small cookies. Total time. Preparation. Yield. Ingredients: 2 cups whole wheat flour. 2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp coarse salt. 4 sticks unsalted butter, room temperature. 3 cups packed dark brown sugar. 4 large eggs. 1 tbsp plus 1 tsp pure vanilla extract. 4 cups rolled oats. 1 cup raw almonds, coarsely chopped. 1/2 cup raw pumpkin seeds. 1/2 cup raw sunflower seeds. 1/2 cup shredded unsweetened dried coconut. 1/2 cup raisins or currants. 1/2 cup finely chopped dried mango. 1/4 cup finely chopped dried papaya. 1 cup banana chips. Directions: 1. Preheat oven to 350 degrees. Whisk together flour, baking powder, and salt in a large bowl. 2. Cream butter in a large bowl with a mixer until light and fluffy. Add sugar; beat until well combined. Add eggs, one at a time, beating well after each. Add vanilla; beat until just combined. 3. Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins or currants, mango, and papaya, and beat to combine. 4. Shape dough into 8 cookies (using 1 cup each) or about 14 smaller cookies (using 1/2 cup each), and place on 2 parchment-lined baking sheets. Top with banana chips. Bake until golden and firm, 30 minutes for large cookies and 20-25 minutes for smaller cookies. Let cool completely on baking sheets, about 30 minutes. Cooks Notes: Cookies can be stored in an airtight container for up to 1 week.