biscuits d'avoine avec raisins sec
Ingrédients
- 1-1/2 tasse de flocons d'avoine à cuisson rapide (non instantanés)
- 1 tasse de farine tout usage
- 1/2 tasse de cassonade
- 1/2 cup raisins
- 1/2 c. à thé de bicarbonate de sodium
- 1/4 cuillère à café de levure chimique Fleischmann's®
- 1/2 c. à thé de sel
- 1/4 c. à thé de cannelle moulue
- 3 tablespoons butter, very soft
- 1 cuillère à soupe d'huile de maïs Mazola®
- 1/3 tasse de sirop doré Beehive® OR Crown®
- 1 œuf
- 1 c. à thé d’extrait de vanille pur
PRODUITS
Méthode
- Préchauffer le four à 375 °F.
- Combine oats, flour, brown sugar, raisins, baking soda, baking powder, salt and cinnamon in a large bowl; set aside.
- Whisk butter, oil, corn syrup, egg and vanilla in a small bowl until thoroughly combined. Add flour mixture; stir until blended. (Dough will be stiff)
- Drop dough by rounded tablespoons (or use a small cookie scoop) onto greased baking sheets.
- Bake 7 to 10 minutes or until edges are lightly browned. (Cookies may appear underbaked in center, but will firm up on cooling. Don't overbake or cookies will be very hard.)
- Cool on baking sheet 1 minute; remove to cool on wire racks.
