Cover tightly and refrigerate for at least 30 minutes. Add the dry ingredients and mix on low speed until just combined, then mix in the chocolate chips on low-speed until fully incorporated into the cookie dough. Even with all the changes the cookies turned out really tasty & moist. Mix in the egg and vanilla extract, stopping to scrape down the sides of the bowl as needed. In a separate mixing bowl, whisk together flour, cornstarch, baking soda and salt. Add eggs and stir well, then stir in molasses and vanilla extract until completely combined. Since you mentioned in your recipe comments that the cookies spread I put mine in a muffin tin with parchment paper loners & baked them for 15 min. In a large mixing bowl, combine melted, cooled butter, sugars, and cinnamon and stir until well-combined. I drained the raisins, & when still wet I coated them in the teaspoon cinnamon. Preheat oven to 375 degrees, line a baking sheet with parchment, roll into balls and place an inch apart. To chill dough, wrap cookie dough in plastic wrap, and chill in the refrigerator for about 1 hour. I used olive oil as I am allergic to coconut, & olive oil is the only kind I buy. Use a large spoon to stir in oats (and other mix-ins if desired). So I use oat flour all the time now.) I used demerara sugar, I never buy white sugar or regular brown. I have used chick pea flour, it is good, blends well, but I can taste the chick pea flavor in the final product. I have used spelt flour, it is good but does not blend well. ( over the years in my baking I have used almond flour, but since the drought in California it doubled in price in the store, so it is too expensive.” I have used rice flour, but it is too fine & you have to use way too much of it, which makes some recipes too dry. Add the eggs and vanilla and beat until smooth again.In a separate bowl, whisk together all of the dry. Add the sugars and continue beating until the mixture is light and fluffy, about 4 minutes. ( I used oat flour) They turned out tasty & moist. In a large bowl, beat the butter on med-high speed until smooth and almost fluffy, about 2 minutes. Hi I made these cookies, but I changed the recipe, as I have a lot of food allergies.
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