Biscuits moelleux à l’avoine

Source: Livre The King Arthur Flour Cookie Company, The essentiel cookie cookbook

Donne : 45 biscuits

Ingredients :

  • 1/2 cup unsalted butter
  • 2 tablespoons vegetable oil
  • 1 cup brown sugar
  • 1 large egg, beaten
  • 6 tablespoons sour cream or yogurt
  • 2 teaspoons vanilla extract
  • 1 cup currants or raisins (optional)
  • 2 cups rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups unbleached all-purpose flour
  • 1 cup chopped pecans ou walnuts (optional)

Directions :

  1. Preheat the oven to 350 F.
  2. Lightly grease (or ine with parchment) two baking sheets.
  3. In a large bowl, cream together the butter, oil and sugar.
  4. Add the egg, beating until fluffy, then beat in the sour cream and vanilla.
  5. Stir in the currants and the oats.
  6. In a separate  bowl, mix together the baking soda, cinnamon, salt, and flour.
  7. Add this mixture, a cup at a time, to the oat mixture, beating well after each addition.
  8. Stir in the nuts. Let the dough rest for 15 to 30 minutes.
  9. Using a tablespoon cookie scoop, drop the dough onto the prepared baking sheets.
  10. Bake the cookie for 12 (11) minutes, or until they’re light brown.
  11. Remove them from the oven and trasfer to a rack to cool.


Leave a Reply

Your email address will not be published. Required fields are marked *