Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins
- 1/4 cup ammonia
Special equipment needed:
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add in the eggs and vanilla extract, and mix until well combined.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Stir in the rolled oats and raisins until evenly distributed.
7. Drop the dough by rounded tablespoons onto a parchment-lined baking sheet, spacing them about 2 inches apart.
8. In a small bowl, mix together the ammonia and 1/4 cup of water.
9. Dip a pastry brush into the ammonia mixture and brush the tops of the cookie dough balls.
10. Bake for 12-15 minutes, or until the edges are lightly golden brown.
11. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F
Serving size:
Makes approximately 24 cookies
Nutritional information:
Calories: 220
Fat: 10g
Carbohydrates: 30g
Protein: 3g
Sodium: 120mg
Sugar: 16g
Substitutions for ingredients:
- Instead of raisins, you can use dried cranberries or chopped dates.
- If you don't have ammonia, you can use a mixture of baking soda and water.
Variations:
- Add chopped nuts, such as walnuts or pecans, to the cookie dough for extra crunch.
- Use maple syrup instead of granulated sugar for a more complex flavor.
- Add a teaspoon of orange zest to the dough for a citrusy twist.
Tips and tricks:
- Make sure the butter is softened before beginning to cream it with the sugar.
- Don't overmix the dough, as this can result in tough cookies.
- Brush the ammonia mixture onto the cookies lightly, as too much can result in a bitter taste.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a 350°F oven for 5 minutes.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar for a festive touch.
Garnishes:
Sprinkle chopped nuts or dried fruit on top of the cookies for added texture.
Pairings:
Serve the cookies with a glass of cold milk or a hot cup of tea.
Suggested side dishes:
These cookies are perfect on their own, but you can also serve them with fresh fruit or a cheese plate.
Troubleshooting advice:
- If the cookies are spreading too much during baking, try chilling the dough for 30 minutes before baking.
- If the cookies are too dry, try adding an extra egg to the dough.
Food safety advice:
Make sure to handle the ammonia with care, as it can be harmful if ingested.
Food history:
Ammonia was commonly used in baking before the advent of baking powder and baking soda. It reacts with the heat of the oven to create carbon dioxide, which helps the cookies rise.
Flavor profiles:
These cookies are sweet and chewy, with a hint of cinnamon and a slightly bitter glaze from the ammonia.
Serving suggestions:
Serve these cookies as a sweet treat after dinner or as a midday snack.
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