IMG_6882what a long long name for a cookie ya? w(@。@;)w but truly, you’ve gotta make this…. it is not gonna last long in the house
满口的名称。。说白了,就是好吃。。特力推荐!٩(๑ơలơ)۶♡

Recipe adapted and translated from Food.com

Ingredients (green fonts indicate my modifications)

IMG_68871 cup butter
1 cup vegetable oil (i used organic coconut oil)
1 cup white sugar
1 cup brown sugar (i used only 1 cup of organic coconut flower sugar and eliminated the white sugar)
1 egg
1 cup crushed corn flakes
1 cup chopped nuts (i used macadamia)
1 cup quick-cooking oatmeal
4 cups flour, decrease to 3 1/2 cups for a chewier cookie (i used 3 3/4 cups of flour)
1 tbsp baking soda
1/2 tsp salt
2 tsp vanilla extract

食材 (绿色字体是我在食材上做的调整/改变)

黄油1杯
菜油1杯 我用了有机椰子油)
白糖1杯
黄糖1杯 (我只用了一杯有机椰子花糖,同时,也去掉白糖)
鸡蛋1颗
搅碎玉米片1杯
剁碎坚果1杯 (我用了夏威夷果仁)
燕麦片1杯
面粉4杯 (如想曲奇有嚼性,请将面粉减至3 1/2 杯) (我用了3 3/4杯面粉)
1 大匙苏打粉
1/2小匙盐
2小匙香草精

Directions/做法

IMG_6886– preheat oven to 325 degrees F or 170 degrees C
烤箱预热至325华氏度或170摄氏度

– cream butter, sugars, vanilla and egg
软化黄油,糖,香草精和鸡蛋让如容器中,打发

– add oil
加入菜油

– mix in dry ingredients
拌入干类食材

– form dough into walnut sized balls
面团分割成小圆球,有如核桃大小

– place on cookie sheet and flatten with a fork dipped in water
曲奇摆在烤盘上,用粘上水的叉子稍微将曲奇压扁

– bake for 10-12 mins
将曲奇送入烤箱,烤10-12分钟

– cool on pan for a minute or two then transfer to a rack to cool
考好的曲奇在烤盘上冷却1分钟,在挪至冷却网上进行冷却

Personal notes/温馨小贴士:

IMG_6883
– i used a 3cm ice cream scoop and made 133 cookies
我用了一个3厘米的冰淇淋勺,做了133个曲奇

– we like cookies with a crunch, so i slow baked the cookies for 23 mins @160 degrees C
咋们家偏爱口感脆脆的曲奇,所以我的曲奇在160摄氏度烤箱,烤了23分钟

IMG_6884try try try
试做!做!要做哈!
˚₊*(ˊॢo̶̶̷̤◡ुo̴̶̷̤ˋॢ)*₊˚⁎

Pollution index: 177 (unhealthy)

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