Fabulous Oatmeal Cookies with Raisins, Dates and Walnuts
Dieses Rezept gibts auch auf Deutsch.
1 1/2 cups (190g) all purpose flour (Type 550)
1/2 cup (70g) whole wheat flour (Vollkornmehl)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (250g) unsalted butter, room temperature
1 cup (170g) dark brown sugar, packed
1/2 cup (180g) honey
2 large eggs
1 tablespoon vanilla extract
3 cups (270g) old-fashioned oats (Dinkelflocken or Haferflocken)
1 cup (160g) raisins
1 cup (150g) unsweetened, pitted dates, chopped and dusted with flour
1 cup (125g) walnuts, chopped
Combine the dry ingredients, sift into a bowl, and set aside.
Beat butter and sugar in large bowl until fluffy. Beat in honey, eggs, and vanilla. Gradually beat in flour mixture. Stir in oats, raisins, dates, and walnuts.
Leave batter to rest for a few hours in refrigerator.
Preheat oven to 350°F (180°C). Line cookie sheets with parchment paper. Drop batter by tablespoonfuls onto sheets, spacing mounds 2 inches apart. Flatten cookies slightly.
Bake cookies until golden brown, about 10-12 minutes. Cool completely on sheets.
(Can be made 2 days ahead. Store airtight at room temperature.)