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Blueberry, Pistachio and Oatmeal Cookies https://www.metro.ca/userfiles/image/recipes/galettes-gruau-bleuets-pistaches-10167.jpg PT10M PT12M PT22M
Preheat oven to 375° F (190°C).Line a baking sheet with parchment paper. Set aside.In a bowl, combine flour, oats, pistachios, baking soda, baking powder and salt. Set aside.In a large bowl, cream butter, brown sugar, maple syrup, oil, lemon zest and vanilla using an electric mixer.Add eggs one at a time, and beat until smooth.Add dry ingredients and blueberries. Mix well.Place 12 balls of dough on the parchment paper.Press the cookies until they are about 1 inch thick.Let cool completely before serving.Bake for 12 minutes.
12
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1 1/2 cup (375 mL) all purpose flour 1 1/2 cup (375 mL) quick rolled oats 1/2 cup (125 mL) roasted pistachios, roughly chopped 1 tsp. (5 mL) baking soda 1 tsp. (5 ml) baking powder 1 pinch of salt 1/2 cup (125 mL) butter, at room temperature 1 cup (250 mL) brown sugar 1/4 cup (60 mL) maple syrup 1/4 cup (60 mL) canola oil grated zest of 1 lemon 1 tsp. (5 mL) vanilla extract 2 egg 1 cup (250 mL) blueberries
Blueberry, Pistachio and Oatmeal Cookies

Blueberry, Pistachio and Oatmeal Cookies

Rate this recipe
15 Votes
12
cookies
0:10
Preparation
0:12
COOKING
0:22
TOTAL TIME

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Ingredients

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  • 1 1/2 cup
    (375 mL)
    all purpose flour
  • 1 1/2 cup
    (375 mL)
    quick rolled oats
  • 1/2 cup
    (125 mL)
    roasted pistachios, roughly chopped
  • 1 tsp.
    (5 mL)
    baking soda
  • 1 tsp.
    (5 ml)
    baking powder
  • 1
    pinch of salt
  • 1/2 cup
    (125 mL)
    butter, at room temperature
  • 1 cup
    (250 mL)
    brown sugar
  • 1/4 cup
    (60 mL)
    maple syrup
  • 1/4 cup
    (60 mL)
    canola oil

  • grated zest of 1 lemon
  • 1 tsp.
    (5 mL)
    vanilla extract
  • 2
    egg
  • 1 cup
    (250 mL)
    blueberries
Imprimer ma sélection

Preparation

Preheat oven to 375° F (190°C).

Line a baking sheet with parchment paper. Set aside.

In a bowl, combine flour, oats, pistachios, baking soda, baking powder and salt. Set aside.

In a large bowl, cream butter, brown sugar, maple syrup, oil, lemon zest and vanilla using an electric mixer.

Add eggs one at a time, and beat until smooth.

Add dry ingredients and blueberries. Mix well.

Place 12 balls of dough on the parchment paper.

Press the cookies until they are about 1 inch thick.

Let cool completely before serving.

Bake for 12 minutes.

Source : Trois fois par jour

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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