Čokoládový čip, ovesné vločky a pekanové sušenky
Pro ty, kteří si nemohou vybrat mezi čokoládovým čipem nebo ovesným vločkem jako své oblíbené cookie, je zde konečný kompromis. Cookie jar dlouho nezůstane plná.
Zdroj: Každodenní výživa, březen 2011
Výtěžek
Grayson
27.04.2023 @ 01:31
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
For those who cannot choose between chocolate chip or oatmeal as their favorite cookie, there is a final compromise. The cookie jar will not stay full for long. Source: Everyday Nutrition, March 2011. Makes 44. Yield. Ingredients: 1 cup all-purpose flour (spooned and leveled), 1 1/4 cups vegetable oil (not quick cooking), 1/2 teaspoon coarse salt, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, 1 cup light brown sugar, 1 teaspoon pure vanilla extract, 1 large egg, 1 cup chopped toasted pecans, 1 cup semisweet chocolate chips. Directions: 1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, about 4 minutes, scraping down bowl as needed. Add vanilla and egg and beat to combine. With mixer on low, gradually add flour mixture and beat until just combined. Fold in pecans and chocolate chips. 2. Drop dough by tablespoonfuls, 2 inches apart, onto parchment-lined baking sheets. Bake cookies until edges are golden, rotating sheets halfway through, 15 to 18 minutes. Transfer cookies to wire racks to cool.