High Altitude Marry Me Cookies Oatmeal Chocolate Chip Pecan

Chewy High Altitude Oatmeal Pecan Cookies Butter

WebFeb 16, 2019 · Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, salt, and spices. In a separate …

1. Prepare the brown butter in advance: In a medium saucepan or skillet, melt butter until foamy and continue to cook, watching carefully, until the solids begin to turn brown and butter begins to smell nutty. Remove from heat, pour into a heat-safe bowl, and place in fridge to re-solidify. This can take a few hours, so feel free to prepare the day before. Prior to baking, remove butter from fridge and allow to soften slightly.
2. When you’re ready to bake, preheat oven to 350 degrees. Line two baking sheets with parchment paper.
3. In a medium bowl, whisk together flour, baking soda, salt, and spices.
4. In a separate bowl or the bowl of a stand mixer, cream the butter and sugars together until light and fluffy (how long this takes depends on the consistency of your butter; softer butter takes less time). Beat in the eggs one at a time, then stir in the vanilla.

Preview

See Also:

Show details

Best High Altitude Chewy Chocolate Chip Cookies Recipe

WebDec 11, 2023 · How to make the best high altitude chocolate chip cookies. Step 1 Cream Butter and Sugar. Fresh Tip for baking with …

1. Preheat oven to 350-375°F. In a bowl of a stand mixer, cream softened butter in mixer, 2-3 minutes on medium-high until light and fluffy, scrape down edges of bowl.
2. Add cane sugar and brown sugar, beating on medium-high for 2-4 minutes, scraping down sides about half way between. (Beat 4 minutes if using natural cane sugar). Scrape down sides of bowl. Add eggs, one at a time, cream on medium-high 1 minute for each egg addition, scrape down sides in between. Add vanilla and mix well.
3. In a medium bowl, mix together flour, baking soda and salt whisking until combined. With mixer on low/stir, slowly pour in ½ cup of flour mixture at a time, mixing on low until just combined. Add water (high altitude only) in between flour additions, don’t over mix. Add chocolate chips, minis and chunks, stir (with low on mixer or by hand) on low, until just combined.
4. Scoop into dough balls using a 2-tablespoon scoop onto a parchment lined cookie sheet, 2 inches apart. Place in fridge 10 minutes prior to baking, bake 8-10 minutes until just set and slightly golden. Cool on pan 2-3 minutes and then remove to cooling rack to cool completely. Enjoy warm or room temp.

Preview

See Also:

Show details