10 INGLÉS TECNICO 23 JUNE-VIDEO-LISTENING AND SPEAKING-ACTIVITY

LINK DEL VIDEO VISTO EN CLASS OF JUNE 23

https://www.allrecipes.com/recipe/19247/soft-oatmeal-cookies/

How to Make the Best Oatmeal Cookies from Scratch?

• 1. Heat oven, prepare baking sheet: Preheat oven to 350 degrees. Line rimmed 18 by 13-inch baking sheets with parchment paper or silicone baking mats.
• 2. Whisk dry ingredients: In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt, set aside.

• 3. Cream butter and sugars using electric mixer: In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, and granulated sugar until combined.

• 4. Blend in eggs one at a time and vanilla: Add in one egg mix. Add in second egg and vanilla and mix.

• 5. Mix in dry ingredients: Add flour mixture to butter sugar mixture and mix just until combined.

• 6. Add mix ins: Mix in oats, raisins and walnuts, mixing just until evenly distributed.
• Tip for sticky dough: If dough is too sticky too shape into balls you can chill for 30 minutes or just use two spoons to drop mounds onto baking sheets.

• 7. Shape oatmeal cookie dough into individual rounds: Scoop dough out and shape into 1 1/2-inch balls (or 40 grams each), transfer to prepared baking sheet fitting 12 per sheet and spacing 2-inches apart.
• 8. Bake: Bake in preheated oven until golden brown on edges and nearly set (center should look under-baked), about 12 – 14 minutes.
• 9. Cool: Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough.

Ingredients for Easy Oatmeal Cookies

• Old fashioned oats. Don’t use quick oats here or the texture won’t come out the same. Plus they absorb differently so cookies may end up dry.
• All-purpose flour. Bleached or unbleached flour will work here.
• Baking powder and baking soda. The blend of the two offers cookies with just enough lift.
• Cinnamon. If you’d like additional spice flavor add in 1/4 tsp nutmeg and ginger too.
• Salt. Don’t leave this out or cookies will taste flat.
• Unsalted butter. Careful not to soften butter fully. Semi-firm butter will help cookies spread less.
• Light brown sugar and granulated sugar. The combination gives a soft chewy cookie, and the brown sugar adds a light caramel-y flavor.
• Eggs. These bind everything together. Use cold eggs so cookies spread less.
• Vanilla. You could also use vanilla bean paste here as well.
• Raisins. A freshly opened package will give best results, just don’t use some that are all super dry.
• Walnuts. Optional, but who doesn’t love the additional chewy crunch to pair with the oats?