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6 servings
suggest servings
| 1 1/2 | cups | walnut halves | |
| 1 1/2 | cups | raisins, seedless | |
| 1 1/2 | cups | granola | unsweetened |
| 1 | cup | rolled oats | |
| 6 | ounces | chocolate chips | |
| 1 2/3 | cups | flour, all-purpose | |
| 1 | teaspoon | baking soda | |
| 1 | teaspoon | baking powder | |
| 1/2 | teaspoon | salt | |
| 1 | cup | brown sugar | |
| 3/4 | cup | sugar | |
| 1 | cup | butter | cut in parts |
| 2 | large | eggs | |
| 1 | teaspoon | vanilla extract |
Preheat oven to 375 degrees.
Toast walnuts on cookie sheet in preheating oven, stirring, about 7 minutes.
Until lightly browned.
Cool.
Toss together raisins, granola, oats, and chocolate chips in large bowl.
Sift together flour, soda, baking powder, and salt into small bowl.
Whisk together to combine thoroughly.
Add walnuts and set aside.
Place sugars in food processor.
Whirl till blended.
Add butter.
Whirl until smooth and creamy.
Add eggs and vanilla.
Whirl to combine.
Add flour mixture.
Pulse in just until incorporated.
Scrape into granola mixutre; combine with wooden spoon.
Shape dough into balls with hand, using 2 tablespoon (level) of dough for each.
Place 2 inches apart on ungreased sheets.
Bake at 375 degrees for 12-15 min. or until golden.
Cookies should be very soft when pressed.
Cool cookies on sheets a few min. before transferring to racks to cool completely (I always just transfer to brown grocery bags).
Store airtight at room temp. for several weeks.
| % Daily Value* | |
| Total Fat 68.0g | 104% |
| Saturated Fat 27.0g | 135% |
| Trans Fat 0.0g | |
| Cholesterol 153mg | 51% |
| Sodium 543mg | 23% |
| Total Carbohydrate 136.0g | 45% |
| Dietary Fiber 12.0g | 47% |
| Sugars 68.0g | |
| Protein 25.0g | 50% |
| Vitamin A | 21% | Vitamin C | 3% | |
| Calcium | 12% | Iron | 39% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Louis Camille Maillard (1878-1936) was a French physician and chemist. In 1912 he was researching how amino acids combined to form proteins. Serendipitously, he uncovered...
I made this cheesecake with a couple of alterations - I used crushed teddy grahams for the crust and didn't add sugar to it. For the filling I added more creamcheese and cut down the sugar a bit. It turned out VERY well
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