This recipe is adapted from Joy of Baking
Ingredients:
Walnuts - 1 cup
Butter at room temperature - 3/4 cup
Brown sugar - 1 cup
Pear - 1 medium
Vanilla extract - 1 tsp
Whole wheat flour - 3/4 cup
Baking soda - 3/4 tsp
Salt - 1/4 tsp
Cinnamon - 1/2 tsp
Oats - 3 cups
Raisins - 1 cup
Milk - as required
Preheat oven to 200 degrees C.
Toast walnuts on a baking sheet for 10 minutes. Cool and chop coarsely.
Puree pear with milk, if required into a smooth paste. Beat butter and sugar in a stand mixer until pale. Add pureed pear and vanilla extract and beat until combined.
Sift flour, bakind soda, salt and Cinnamon into the above mixture and beat at a slow speed.
Finally, add oats, walnuts and raisins.
Using an icecream scoop, place cookie batter on a parchment lined baking sheet with enough space between each cookie. Flatten the batter with a fork or your fingers.
Bake for 15 minutes until golden brown around the outer circumference.
Cool on a wire rack and store in an airtight container.
Ingredients:
Walnuts - 1 cup
Butter at room temperature - 3/4 cup
Brown sugar - 1 cup
Pear - 1 medium
Vanilla extract - 1 tsp
Whole wheat flour - 3/4 cup
Baking soda - 3/4 tsp
Salt - 1/4 tsp
Cinnamon - 1/2 tsp
Oats - 3 cups
Raisins - 1 cup
Milk - as required
Preheat oven to 200 degrees C.
Toast walnuts on a baking sheet for 10 minutes. Cool and chop coarsely.
Puree pear with milk, if required into a smooth paste. Beat butter and sugar in a stand mixer until pale. Add pureed pear and vanilla extract and beat until combined.
Sift flour, bakind soda, salt and Cinnamon into the above mixture and beat at a slow speed.
Finally, add oats, walnuts and raisins.
Using an icecream scoop, place cookie batter on a parchment lined baking sheet with enough space between each cookie. Flatten the batter with a fork or your fingers.
Bake for 15 minutes until golden brown around the outer circumference.
Cool on a wire rack and store in an airtight container.
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