Strawberry White Chocolate Oatmeal Cookies
Apr 28, 2022 23:48:24 GMT -5
Post by maybetoday on Apr 28, 2022 23:48:24 GMT -5
STRAWBERRY WHITE CHOCOLATE OATMEAL COOKIES
yield ABOUT 48 COOKIES
prep time 25 MINUTES
cook time 15 MINUTES
total time 40 MINUTES
INGREDIENTS
1 & 1/2 cups (180g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups (297g) old-fashioned rolled oats
3/4 cup (170g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1/2 cup (100g) firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup* chopped freeze-dried strawberries
1 cup (170g) white chocolate chips or chopped white chocolate
INSTRUCTIONS
Whisk together the flour, baking powder, baking soda, and salt. Stir in the oats. Set aside.
Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
Stir in the strawberries and white chocolate.
Refrigerate the dough for at least an hour.
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
Drop the dough by 2-tablespoon portions onto the prepared pans. (A 2-tablespoon cookie scoop works wonderfully for this.) Slightly flatten the top of each cookie.
Bake 12 to 15 minutes, or until the edges of the cookies are browned.
Cool the cookies on the pan for 5 minutes. Then transfer the cookies to a wire rack to continue cooling.
NOTES
*I find that there's some variation in weights among different brands of freeze dried fruits, likely due to their processes and the absence or presence of extra sugar. I suggest measuring by volume instead of weight.
link
yield ABOUT 48 COOKIES
prep time 25 MINUTES
cook time 15 MINUTES
total time 40 MINUTES
INGREDIENTS
1 & 1/2 cups (180g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups (297g) old-fashioned rolled oats
3/4 cup (170g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1/2 cup (100g) firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup* chopped freeze-dried strawberries
1 cup (170g) white chocolate chips or chopped white chocolate
INSTRUCTIONS
Whisk together the flour, baking powder, baking soda, and salt. Stir in the oats. Set aside.
Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
Stir in the strawberries and white chocolate.
Refrigerate the dough for at least an hour.
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
Drop the dough by 2-tablespoon portions onto the prepared pans. (A 2-tablespoon cookie scoop works wonderfully for this.) Slightly flatten the top of each cookie.
Bake 12 to 15 minutes, or until the edges of the cookies are browned.
Cool the cookies on the pan for 5 minutes. Then transfer the cookies to a wire rack to continue cooling.
NOTES
*I find that there's some variation in weights among different brands of freeze dried fruits, likely due to their processes and the absence or presence of extra sugar. I suggest measuring by volume instead of weight.
link
