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Рецепт Chocolate Pudding Oat Nut Spice cookies

Name: Chocolate Pudding Oat Nut Spice cookies
Cuisine: Canadian
Ingredients: . 1-1/2 cups All-Purpose flour; . 1-1/2 cups rolled, old fashion Oat flakes; . 1/2 tsp. sea salt; . 1 tsp. baking soda; . 1/8 tsp. ground all-spice; . 1/4 tsp. ground cardamom; . 1/4 tsp. ground cinnamon; . 1/2 cup unsalted butter, (room temp.); . 1/2 cup vegetable oil; . 1/4 cup granulated sugar; . 1/4 cup brown sugar, packed; . 1 small pkg. Chocolate instant pudding mix; . 2 xLarge eggs (room temp.); . 1 tsp. pure vanilla extract; . 1/2 cup roasted almond, coarsely chopped; . 1 cup bitter-sweet chocolate chips

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Soft chocolate pudding interiors blend perfectly with oat flakes, nut and spices.
Crispy, rustic exteriors create a welcomed bite of pleasure and hope for better days ahead.

For a dedicated post...refer to:
http://www.foodessa.com/2017/05/chocolate-pudding-oat-nut-spice-cookies.html

Порций: 36 cookies

Kid Friendly

Быстро и легко

Canadian

Ингредиенты

. 1-1/2 cups All-Purpose flour
. 1-1/2 cups rolled, old fashion Oat flakes
. 1/2 tsp. sea salt
. 1 tsp. baking soda
. 1/8 tsp. ground all-spice
. 1/4 tsp. ground cardamom
. 1/4 tsp. ground cinnamon
. 1/2 cup unsalted butter, (room temp.)
. 1/2 cup vegetable oil
. 1/4 cup granulated sugar
. 1/4 cup brown sugar, packed
. 1 small pkg. Chocolate instant pudding mix
. 2 xLarge eggs (room temp.)
. 1 tsp. pure vanilla extract
. 1/2 cup roasted almond, coarsely chopped
. 1 cup bitter-sweet chocolate chips

Инструкции

. Pre-heat the oven to 350F. Position the rack in the center of the oven. Line 2 large baking sheets with parchment paper or silicone pads.
. In a medium bowl, whisk together the flour, oatmeal flakes, baking soda, salt and spices. Set aside.
. In a large bowl, beat together the butter, oil and sugars until creamy. Add in the pudding mix, eggs and vanilla extract.
. Add the dry ingredients to the wet ingredients and mix just until combined.
. Finally, with a spatula, add in the nuts and chocolate chips until combined.
. Divide the cookie dough by using a medium ice-cream scoop (#30). Pack and level before releasing ...OR...drop the cookie dough by heaping rounded tablespoons onto the baking sheet. Place 18 portions per baking pan.
. BAKE for 16 minutes. This dough spreads very little.
. Remove the pan from the oven and let the cookies cool on the baking sheet for another 2 minutes before transferring them to a rack to cool completely.
. Store them in an airtight cookie tin or freeze them into their parchment baking paper and into a freezer bag. Thaw at room temperature or lightly heat in a low oven.
. Happy Baking from Claudia's kitchen...FOODESSA.com