Even non-cooks can manage baking a batch of cookies. These holiday cookies are decadent enough to make you look like a baker extraordinaire.
Pack to go: Nestle cooled cookies in a holiday tin lined with waxed paper for transport. For a dramatic display, bring a cake stand.
Read more: http://www.kansascity.com/2010/11/20/2441358/white-chocolate-dipped-oatmeal.html#ixzz15tCh6vA5
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Pack to go: Nestle cooled cookies in a holiday tin lined with waxed paper for transport. For a dramatic display, bring a cake stand.
White Chocolate-Dipped Oatmeal-Cranberry Cookies
Makes 4 dozen cookies
1 cup (2 sticks) butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups dried sweetened cranberries
1 1/2 cups pecan pieces, toasted
1 1/4 cups uncooked quick-cooking oats
3 (4-ounce) white chocolate baking bars, coarsely chopped
3 tablespoons vegetable shortening
Preheat oven to 375 degrees. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating well. Add egg and vanilla, beating until blended. Combine flour, soda, baking powder and salt in a bowl; whisk.
Gradually add flour mixture to butter mixture, beating until blended. Stir in cranberries, pecans and oats until blended. Drop dough by heaping tablespoonfuls 2 inches apart on lightly greased baking sheets.
Bake for 9 to 11 minutes or until lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks to cool completely.
Microwave white chocolate and shortening in a medium-size microwave-safe bowl on high 1 minute or until chocolate melts, stirring once. Dip half of each cookie into melted chocolate, letting excess drip back into bowl. Place dipped cookies on wax paper; let stand until firm.
Per cookie: 148 calories (56 percent from fat), 10 grams total fat (4 grams saturated), 15 milligrams cholesterol, 15 grams carbohydrates, 2 grams protein, 97 milligrams sodium, 1 gram dietary fiber.
1 cup (2 sticks) butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups dried sweetened cranberries
1 1/2 cups pecan pieces, toasted
1 1/4 cups uncooked quick-cooking oats
3 (4-ounce) white chocolate baking bars, coarsely chopped
3 tablespoons vegetable shortening
Preheat oven to 375 degrees. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating well. Add egg and vanilla, beating until blended. Combine flour, soda, baking powder and salt in a bowl; whisk.
Gradually add flour mixture to butter mixture, beating until blended. Stir in cranberries, pecans and oats until blended. Drop dough by heaping tablespoonfuls 2 inches apart on lightly greased baking sheets.
Bake for 9 to 11 minutes or until lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks to cool completely.
Microwave white chocolate and shortening in a medium-size microwave-safe bowl on high 1 minute or until chocolate melts, stirring once. Dip half of each cookie into melted chocolate, letting excess drip back into bowl. Place dipped cookies on wax paper; let stand until firm.
Per cookie: 148 calories (56 percent from fat), 10 grams total fat (4 grams saturated), 15 milligrams cholesterol, 15 grams carbohydrates, 2 grams protein, 97 milligrams sodium, 1 gram dietary fiber.
Read more: http://www.kansascity.com/2010/11/20/2441358/white-chocolate-dipped-oatmeal.html#ixzz15tCh6vA5
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