½ cup dry quinoa
2¼ cups all-purpose flour
¾ cup old-fashioned oats
1 teaspoon baking powder
¾ teaspoon salt
¼ teaspoon ground nutmeg
1 cup unsalted butter, softened
¾ cup packed light Brown sugar
¾ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 bag (10 or 11.5 ounce) bittersweet chocolate chips
1 bag(10 or 11.5 ounce) white baking chips
1 cup chopped walnuts
heat oven to 375°. Heat a 2 to 3 quart sauté pan over medium
heat. Add quinoa. Cook, stirring constantly, until quinoa pops, 2 to 3 minutes.
Transfer to a bowl.
In a medium bowl whisk flour, oats, baking powder, salt, and
make and popped quinoa. Set aside.
In a large bowl, beat butter and sugars until smooth and
fluffy. Beat in eggs, one at a time, beating well after each addition. On low,
beat in vanilla. Spoon flour mixture into bowl and beat on low just until
combined.
With a wooden spoon, stir in both kinds of chips and the walnuts.
Drop dough onto baking sheet by large spoonfuls (about 3 tablespoons) 2 inches
apart. Bake at 375° for 12 to 15 minutes per batch. Cool two minutes on baking
sheet; transfer to a wire rack to cool completely.
makes 3½ dozen
*~*NUT ALLERGY WARNING!!!*~* This recipe contains walnuts.
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