Chocolate chip cookies with nuts and apricots
- Details
- Leave a Comment
The first time I baked these cookies with my daugther. They were very delicious and very sweet. So next time I used less sugar, but they spread less while baking. Here I give you proportions with less sugar because I like when cookies are cookies and not candies 🙂 By the way, when I used hazelnuts my hubby said to leave them at home (didn’t let to take them to my work) 🙂 So it says everything about the taste of these cookies.
Chocolate chip cookies with nuts and apricots
Time needed:
Yields: 30 cookies
Calories: 98 kcal / 1 serving
Ingredients:
1 cup = 237 ml
- 1 2/3 cups all purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup (110 g) butter, room temperature
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp. vanilla sugar
- 2/3 cup nuts (I suggest hazelnuts), coarsely chopped
- 2/3 cup dried apricots, coarsely chopped (or other dried fruits)
- 75 g chocolate, coarsely chopped
Directions:
- Preheat oven to 175°C. Line a baking sheet with parchment paper.
- In a medium bowl mix flour, baking powder and salt.
- In another bowl mix butter, sugar and vanilla sugar until light and creamy. Beat in egg. Then gradually blend in the flour mixture.
- Add in nuts, apricots and chocolate chips and stir until they are well-distributed in the batter.
- Shape cookie dough into balls and arrange on prepared baking sheet, leaving about 5 cm between the cookies to allow for spread. Spress cookie balls with fingers to flatten.
- Bake for 11-14 minutes, until cookies are light golden brown on the edges.
- Allow to cool on baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely. Enjoy!
Source: Baking Bites
Carrot muffins with honey
Author: Aušra Date: 2010-10-17 Carrot muffins where you can’t feel carrots because it smells banana 🙂 If you don’t like the taste of carrots in bakings – these muffins are just for you. Carrot muffins …
Chocolate spread
This spread I found accidentally. But the simplicity was intriguing and I gave a try. Even my hubby, who doesn’t like cocoa, agreed that it’s very good. So almost all last week at school my girl ate sandwiches with this cream and peanut butter. And today I had to prepare this spread again, because it was very good with a freshly baked bread for me too 🙂
Puffed rice with Mars bars
I use less and less ingredients to do something sweet 🙂 Now I used only three ingredients. Next time I’ll try to use breakfast crisp balls. Mars bars is very good when you don’t want to waste time unfolding butter scotches. And it gives the taste between butterscotch and chocolate. But we likes this sweet a lot – disappeared in minutes.
Apple butter cookies with rasins
These cookies are universal 🙂 I baked them several times. And one time, when I found out that we don’t have nor apple butter, nor raisins, nor nuts, I improvised and cookies we make with plum jam and poppy seeds. They turned out grate too 🙂 So I decided that these cookies are perfect when I have some jam leftovers. By the way, I used unsweetened apple jam, so if you use sweet one, then I suggest to add 50 ml less sugar.
Banana granola sugar-free and oil-free
nother name of this granola should be “It can’t be more healthy” 🙂 Now almost every sweet is too sweet for me, that’s why I liked this granola – it has only a mild sweetness. But making this granola you should use really overripe banana.
