Les flocons d'avoine donnent une impression de gourmandise "saine" et moins gourmande pourtant lorsque vous aurez goûté ces douceurs, vous allez vite vouloir en dévorer encore et encore! J'ai choisi de faire ces cookies avec des raisins secs et des noix de pécan pour rester assez classique avec bien entendu un peu de cannelle (comme toute douceur américaine qui se respecte, hihi). Je peux vous dire qu'ils ont vraiment fait l'unanimité!!
Mon astuce: si la quantité vous paraît trop importante, vous pouvez rouler la pâte en boudin et la congeler. Vous n'aurez plus qu'à couper la pâte congelée et ajouter 3 à 4 minutes de cuisson.
Ingrédients (pour 20 cookies):
-250g de flocons d'avoine
-230g de beurre mou
-230g de sucre roux
-190g de farine
-150g de raisins secs
-70g de noix de pécan
-50g de sucre blanc
-2 gros œufs
-1 cuillère à soupe de miel
-1 cuillère à soupe d'extrait de vanille liquide
-1,5 cuillère à café de cannelle moulue
-1 cuillère à café de levure chimique
-1/2 cuillère à café de sel
Battez le beurre et les deux sucres (roux et blanc) ensemble jusqu'à l'obtention d'une crème homogène. Ajoutez-y les deux œufs, l'extrait de vanille liquide et le miel puis continuez à battre.
Dans un second bol, mélangez la farine avec la levure chimique, la cannelle, les flocons d'avoine, les raisins secs, les noix de pécan préalablement hachées et le sel. Ajoutez délicatement et en plusieurs fois au mélange précédent.
Laissez reposer la pâte au réfrigérateur pendant au moins 1 heure.
Préchauffer le four à 170°C.
Disposez des petites boules de pâtes (environ 1,5 cuillères à soupe) sur une feuille de cuisson en les espaçant bien. Enfournez pour 10 minutes. A la sortie du four, laissez-les reposer environ 10 minutes avant de les transférer délicatement sur une grille. Lorsqu'ils auront complètement refroidi, vous pourrez alors les déguster!
Oatmeal cookies are not as popular in France as they are in any English spoken countries, and it's a pity... These cookies are so delicious, crunchy outside and tender inside....
I really enjoy oatmeal cookies because they seem healthier and less greedy, but once you start eating one, you soon need another one!! I chose to use raisins and pecans to stay classic, and of course I used cinnamon (I mean, come on...). Well, all I can say is that everyone enjoyed them!!
My advice: if you think there is too much batter, you can roll it and put it in the freezer (for 10 weeks not more). When you want to use it, just slice it and add 3 to 4 minutes of baking.
Ingredients (for 20 cookies):
-9 oz. of oat meal
-1 cup of softened butter
-1 cup + 2 tablespoons of brown sugar
-1 1/2 cups of flour
-5,3 oz. of raisins
-2,5 oz. of pecan
-1/4 cup of white sugar
-2 big eggs
-1 tablespoon of honey
-1 tablespoon of vanilla extract
-1,5 teaspoon of cinnamon
-1 teaspoon of baking powder
-1/2 teaspoon of salt
Beat the butter with both sugars until you obtain a smooth and homogeneous cream. Add the eggs, the vanilla extract and the honey and keep beating. In a second bowl, mix together the flour with the baking powder, the cinnamon, the oatmeal, the raisins, the previously minced pecans and the salt. Add delicately to the previous batter.
Let it set for at least 1 hour in the fridge.
Preheat the oven at 340°F.
Shape into small dough balls (about 1,5 tablespoons) on a baking sheet, not too close to each other. Cook for about 10 minutes. Once there are out of the oven, let them set for at least 10 minutes before transfering them delicately on a grill. Once they have completely cooled, you can eat them!
I really enjoy oatmeal cookies because they seem healthier and less greedy, but once you start eating one, you soon need another one!! I chose to use raisins and pecans to stay classic, and of course I used cinnamon (I mean, come on...). Well, all I can say is that everyone enjoyed them!!
My advice: if you think there is too much batter, you can roll it and put it in the freezer (for 10 weeks not more). When you want to use it, just slice it and add 3 to 4 minutes of baking.
Ingredients (for 20 cookies):
-9 oz. of oat meal
-1 cup of softened butter
-1 cup + 2 tablespoons of brown sugar
-1 1/2 cups of flour
-5,3 oz. of raisins
-2,5 oz. of pecan
-1/4 cup of white sugar
-2 big eggs
-1 tablespoon of honey
-1 tablespoon of vanilla extract
-1,5 teaspoon of cinnamon
-1 teaspoon of baking powder
-1/2 teaspoon of salt
Beat the butter with both sugars until you obtain a smooth and homogeneous cream. Add the eggs, the vanilla extract and the honey and keep beating. In a second bowl, mix together the flour with the baking powder, the cinnamon, the oatmeal, the raisins, the previously minced pecans and the salt. Add delicately to the previous batter.
Let it set for at least 1 hour in the fridge.
Preheat the oven at 340°F.
Shape into small dough balls (about 1,5 tablespoons) on a baking sheet, not too close to each other. Cook for about 10 minutes. Once there are out of the oven, let them set for at least 10 minutes before transfering them delicately on a grill. Once they have completely cooled, you can eat them!
Aucun commentaire:
Enregistrer un commentaire