A mouthful to say but a bite-sized treat!
Yields 1½ to 2 dozen cookies
Ingredients
½ cup butter, softened
½ cup white sugar
½ cup brown sugar
1 egg
1½ tsp. vanilla extract
¾ cup flour
½ tsp. baking powder
¼ tsp. nutmeg
¼ tsp. salt
1½ cups rolled oats
½ cup freeze dried strawberries
⅓ cup white chocolate chips
Method
Line a cookie sheet with parchment paper. (No need to preheat the oven, the dough needs to chill before baking)
In a large bowl, cream the butter and sugars. Beat in egg and vanilla.
In a medium bowl, whisk together flour, baking powder, nutmeg, and salt.
Fold flour mixture into butter mixture until no flour pockets remain. Fold in the oats.
Break up freeze dried strawberry pieces until they are about the size of chocolate chips. Fold in the strawberry pieces and the white chocolate chips.
Roll spoonfuls of dough into balls between your hands. Place dough balls on lined cookie sheet. The dough balls can be close together because the dough is being chilled, not baked. 24 dough balls will yield cookies about 2 inches in diameter. 18 dough balls will yield cookies about 3 inches in diameter.
Cover the cookie sheet with plastic wrap and refrigerate for at least an hour.
When ready to bake the cookies, preheat the oven to 375°F. Place cookies at least 2 inches apart on a parchment lined baking sheet. Bake for 9 to 10 minutes. The cookies will look slightly gooey and underdone when they are ready to come out and will firm up as they cool.
Immediately after the cookies come out of the oven, use a fork or small spatula to gently flatten and press the puffed cookie tops down. This helps the cookies spread a little more.
Let cookies cool (at least slightly) before enjoying. These cookies keep for about a week in a sealed container.
I love strawberries (well, all berries really), but it's hard to find good strawberries outside of select summer months. Enter freeze dried strawberries! They don't taste exactly like a fresh berry but they have the unmistakable strawberry sweetness and are easy to mix into your favorite treats. These crunchy little berries can be enjoyed mixed into cookie dough, granola, yogurt, and many other snacks.
These cookies are an interesting mix of textures. The sweet, crunchy berries and soft white chocolate chips are engulfed in a chewy oatmeal cookie base. The sweetness of the mix-ins is cut by a little bit of nutmeg that is almost undetectable in the finished product, but is indispensable to the flavor profile. The taste of these cookies improves with at least an hour or two of dough refrigeration time before baking. It's definitely worth it if you can wait that long. They can also be refrigerated overnight, just make sure to cover the dough well so it doesn't dry out. These cookies also don't spread much so be sure to flatten then once they come out of the oven (unless you want a rather domed cookie). Either way they'll still taste delicious!
I hope you'll give these a try next time a bag of freeze dried berries strikes your fancy. Happy baking :)
Hozzászólások