Los pelochos
Páginas: 2 (263 palabras)
Publicado: 20 de marzo de 2012
INGREDIENTS IN THIS DISH:125g Soft Butter1/2 Cup of White Sugar1/2 Cup of Brown Sugar1/2 Teaspoon of Vanilla1 Egg (Beaten)1 3/4 Cups of Self RaisingFlour250g Chocolate ChipsPreperation Time: 10 minutesCooking Time: 10-12 minutes (per tray)Makes Approx. 40 cookies!
Preheat oven to 375°F (190°C).*
Totoast the coconut and walnuts or pecans, spread each out onto a separate baking sheet. Toast in the preheated oven until they're golden, stirring eachfrequently. This takes about 5 to 7 minutes. Watch closely, as they will burn easily. Set aside to cool.
In medium bowl whisk together the flour bakingsoda, bakingpowder, and salt, mixing well. Set aside.
Cream sugars, butter and peanut butter in a large bowl using an electric mixer at medium speed until textureis fluffy and light in color, about 5 minutes. Add eggs and vanilla; continue to beat an additional 3 minutes or until light and creamy textured.
By hand,stir in flour mixture until just mixed; gently fold in the chocolate chips, toasted coconut and walnuts.
Drop by tablespoonfuls onto parchment-lined ornon-stick baking sheets, 2-inches apart. (If flatter cookies are preferred, dip the bottom of a dampened flat-bottomed glass into granulatedor turbinado sugar and flatten dough slightly before baking.)
Bake in the upper of the oven for 10 to 12 minutes, or until lightly browned, turning the baking sheet aroundhalfway through the baking time to allow even baking of the cookies.
Transfer cookies to wire racks to cool. Store in tightly sealed container.
Preheat oven to 375°F (190°C).*
Totoast the coconut and walnuts or pecans, spread each out onto a separate baking sheet. Toast in the preheated oven until they're golden, stirring eachfrequently. This takes about 5 to 7 minutes. Watch closely, as they will burn easily. Set aside to cool.
In medium bowl whisk together the flour bakingsoda, bakingpowder, and salt, mixing well. Set aside.
Cream sugars, butter and peanut butter in a large bowl using an electric mixer at medium speed until textureis fluffy and light in color, about 5 minutes. Add eggs and vanilla; continue to beat an additional 3 minutes or until light and creamy textured.
By hand,stir in flour mixture until just mixed; gently fold in the chocolate chips, toasted coconut and walnuts.
Drop by tablespoonfuls onto parchment-lined ornon-stick baking sheets, 2-inches apart. (If flatter cookies are preferred, dip the bottom of a dampened flat-bottomed glass into granulatedor turbinado sugar and flatten dough slightly before baking.)
Bake in the upper of the oven for 10 to 12 minutes, or until lightly browned, turning the baking sheet aroundhalfway through the baking time to allow even baking of the cookies.
Transfer cookies to wire racks to cool. Store in tightly sealed container.
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