Ingredients : 1 1/2 c. flour 1 tsp. soda 1 c. shortening 3/4 c. brown sugar 3/4 c. white sugar 2 eggs, slightly beaten 1 c. pecans (dita-I used peanuts) 1 pkg. butterscotch chips 2 c. quick oatmeal 1 tsp. vanilla
Directions : Cream shortening and sugar; add slightly beaten egg and vanilla. Then add flour mixed with baking soda. Then add oatmeal, nuts and butterscotch chips. Drop by teaspoonful on greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes until light brown.
Thanks to Vania for sharing this recipe. Say no more, just like you said, "this is the best cookies!"
The kids absolutely love it. We are so addicted to these rich-chewy-cakey kind of cookies. I made twice and it didn't take long to dissapear from my cookie jar.
If you want to try, I suggest over-ripe banana for a strong banana flavour (the more spotted banana the tastier).
Enjoy the video!
Support us by visiting and leave comment in our podcast ;). And here's the original recipe!
Banana-Walnut Chocolate-Chunk Cookies Source : Martha Stewart's Cookies, The Very Best Treats to Bake and to Share via Vania's
Ingredients : 1 cup all- purpose flour 1/2 cup whole wheat flour 1 tsp coarse salt 1/2 tsp baking soda 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 large egg 1 1/2 tsp pure vanilla extract 1/2 cup mashed ripe banana (about 1 large) 1 cup old-fashioned rolled oats 8 ounces semisweet chocolate, coarsely chopped into 1/2 inch chunks (~224 gr) (dita- I used chocolate chips) 1/2 cup coarsely chopped walnuts (about 2 ounces), toasted (dita-I used cashew nut)
Directions : 1. Preheat oven to 375 F. Whisk together both flours, salt and baking soda in a bowl. 2. Put butter and both sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture just combined. Stir in oats, chocolate chunks, and walnut. 3. Using a 1 1/2 inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12-13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days. Makes about 3 dozen.
Konon, ini resep andalannya Vania yang udah dicoba oleh beberapa temen dan hasilnya memuaskan. Pas bikin muffin ini, pas anak-anak lagi ngerjain proyek craft bikin cupcake toppers. Jadilah muffin gue buat dudukan hasil karya mereka. Dan pastinya mereka seneng banget, karena bisa langsung ngeliat kegunaan hasil karya mereka ;). (Vannnnnnn.....gue lagi ngubek-ngubek dapur lu nih. Gak nemu-nemu tuh si resep muffin oatmeal andalan. Duuhhh....tulung mana gue lupa ngopi resepnya! Van blog lo dikasih fitur search dwoonggg *nglunjak*, soalnya resep-resep di blog lo itu recommended.)
*masih garuk-garuk kepala* Itu loh Van yang dari buku Muffin Mania-nya nyokap.
*setengah jam kemudian* woohooooooo akhirnya nemu juga di archive lo bulan Januari 2007. Thanks ya Van for sharing this recipe. My kids doyan banget.
Muffin Oatmeal Source : Muffin Mania by Cathy Prange and Joan Pauli dari blog-nya Vania
Ingredients : 1 cup oatmeal (dita-gue pake quaker oatmeal) 1 cup boiling water Mix and let stand for 20 minutes.
1 1/2 cup brown sugar or less * 1/2 cup butter or margaring 2 eggs well beaten 1 tsp baking soda 1 tsp salt 1 tsp vanilla 1 cup all purpose flour 3/4 cup dates cut fine or 1 cup raisins **
Directions : 1. Cream sugar and butter. 2. Add eggs and beat. 3. Add the dates to the dry ingredients and add. 4. Add vanilla 5. Stir in oatmeal mixture gently 6. Bake 375 F for 20-25 minutes.
A handful of coconut added to this butter makes a nice variation***
