10/30/2014

Suklaa-pekaanipähkinä-kaurakeksit / Chocolate chip pecan oatmeal cookies


When I first tasted the REAL American cookies I immediately fell in love with them. I had been trying to make them as chewy and soft as the real thing but still a little crispy on the outside. I never found the perfect recipe but when our exchange student from Germany baked those cookies I knew I HAD to search for THE recipe somewhere. 

Finding the recipe wasn't an easy job. I think I made around ten batches of cookies until I found it. And boy was I happy. Until today I hadn't baked chocolate chip cookies with any other recipe.

This was actually my second or third attempt at baking oatmeal cookies which actually haven't always been my piece of cake. The first time I made them I (suppose I) put baking powder instead of baking soda. About a tablespoon of baking powder. 

They tasted disgusting.

But today. Today has been a good day with baking,



Ainekset

  • 200 g voita
  • 2 3/4 dl fariinisokeria
  • 1 1/4 dl sokeria
  • 1 kananmuna
  • 1 keltuainen
  • 1 tl vaniljasokeria
  • 5 dl jauhoja
  • 2 1/2 dl kaurahiutaleita
  • 1/2 tl ruokasoodaa
  • 1/2 tl sormisuolaa
  • 1/4 tl kanelia
  • 250 g valkosuklaata, karkeasti rouhittuna
  • 250 g maitosuklaata, karkeasti rouhittuna
  • 250 g pekaanipähkinöitä, karkeasti rouhittuna

Resepti

  1. Sulata voi kasarissa. Siirrä pois liedeltä.
  2. Sekoita fariinisokeri ja sokeri joukkoon, kunnes seos on sileää. Jäähdytä seosta 10 minuuttia jääkaappissa.
  3. Lisää seokseen kananmuna ja keltuainen.
  4. Lisää vaniljasokeri, jauho, kaurahiutaleet, ruokasooda, suola sekä kaneli ja sekoita kunnes seos on tasaista.
  5. Sekoita joukkoon suklaat ja pähkinät. 
  6. Ota seoksesta käsillä keskikokoisa nokareita ja pyöritä ne palloiksi leivinpaperin päälle pellille. Jäähdytä taikinapalleroita 30 minuuttia jääkaapissa.
  7. Laita uuni lämpenemään 160 asteeseen. 
  8. Paista keksejä 14-18 minuuttia, tai kunnes kullanruskeita. Voit painaa valmiita keksejä hieman lastalla, jos ne jäävät liian korkeiksi.
  9. Anna jäähtyä hetki pellillä ja siirrä sitten ritilälle.
Resepti blogista The Café Sucré Farine

Ingredients

  • 1 cup butter
  • 1 ¼ cups light brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 cup uncooked rolled oats
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • 1 cup white chocolate chips, I used a few Hershey's cookies and cream kisses
  • 1 cup semi-sweet chocolate chips, I only used white chocolate
  • 1 cup roughly chopped, toasted pecans

Instructions

Author: Chris Scheuer
Serves: 2 dozen

  1. Melt the butter in a medium pan. Remove from heat and stir in the sugars until incorporated and smooth.
  2. Refrigerate for 10 minutes.
  3. Remove from the fridge and add egg, egg yolk and vanilla. 
  4. Add the flour, oats, baking soda, salt and cinnamon. Stir until well combined.
  5. Mix in the chocolate chips and pecans.
  6. Roll by hand into medium sized balls and refrigerate for 30 more minutes. 
  7. Preheat the oven to 325˚F. Remove the cookies from the fridge and bake for 14-18 minutes or until golden brown. Let cool several minutes on the pan and transfer to a wire rack.
  8. Allow to cool completely on the wire rack.



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