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Oatmeal, Cranberry and Chocolate Chunk Cookies. Recipe | Courtesy of Giada De Laurentiis. Total Time: 46 minutes. 200 Reviews.
For a cakey cookie, let the dough rest in the refrigerator for at least 3 hours (or overnight works even better) to allow the oatmeal to hydrate. Then bake for a puffy cookie.
Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and ...
Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter ...
Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside. Line baking sheets with parchment paper. Combine the butter and sugars in the bowl of a ...
Directions. In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy. Add the egg and vanilla and mix well. In a bowl, stir together the oats, flour ...
COMBINE oats, flour, baking soda, salt and cinnamon. Mix into shortening mixture at low speed just until blended. Stir in raisins and walnuts. Drop by rounded measuring tablespoonfuls of dough 2 ...
a 4-ounce (1/2 cup) ice cream or cookie scoop. Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside. In a medium bowl ...
Heat the oven to 375 degrees F. Spread oats in a single layer on half-sheet pans and bake until lightly toasted, about 20 minutes. Remove the oats from the oven and let cool for 2 to 3 minutes.
Directions. Preheat the oven to 375 degrees F. Using an electric mixer, cream the butter and both the brown and granulated sugar. Add the eggs and vanilla and beat well. In another bowl, sift ...