I am not a native English speaker as you probably know, so when I come across a new term, a phrase, or even a word that I don't know, the immediate response it to translate it word-by-word to my native language (Hebrew).
Sometimes it is the right meaning, but sometimes it made a “new language” and a very funny translation.
Comfort food, for example, relates to the physical feeling and the preparation of the dish – it is prepared simply, and it is easy to eat.
But I was sure that it is related to your feelings about it, a consolation that you get from a good meal. Don't you think that is better interpretation?
These cookies are a great comfort in this weird winter. And it is also easy to make and even easier to eat…
Ingredients yield: about 25 cookies
1 stick unsalted butter, cool room temperature (4 oz)
1 stick unsalted butter, cool room temperature (4 oz)
1/2 cup very fairly packed light-brown sugar
1/2 cup granulated sugar
1 egg, room temperature
1/2 teaspoon vanilla extract
1/2 cup Ultra-grain flour or all purpose
1/4 cup toasted wheat germ
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups old-fashioned rolled oats
1/3 cup toasted pecans, chopped
1/3 cup mixed golden and regular raisins
Directions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar on medium speed until light and fluffy. Add egg; mix to combine. Mix in vanilla; set aside.
- Combine flour, wheat germ, baking soda, baking powder, salt and cinnamon. Add the flour mixture to the butter mixture, and stir until mixed.
- Stir in the oats, followed by the pecans and raisins.
- Using a heaping tablespoon measure, shape dough into 24 mounds drop dough onto prepared sheets, about 2 inches apart (the cookies double their size during baking!)
- Bake until golden and just set, about 13-15 minutes (You might want to check at 12 if you oven runs hot.
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