Ingredients with Measurements:
-1/2 cup (1 stick) unsalted butter, melted
-1/2 cup granulated sugar
-1/2 cup packed light brown sugar
-1 teaspoon vanilla extract
-2 large eggs
-2 1/4 cups all-purpose flour
-1 teaspoon baking soda
-1/2 teaspoon salt
-1 teaspoon ground cinnamon
-1/4 teaspoon ground nutmeg
-1/4 teaspoon ground allspice
-1/2 cup raisins
-1/2 cup chopped walnuts
-1/2 cup chopped dates
-1/2 cup chopped dried apricots
-1/2 cup chopped dried cranberries
-1/2 cup chopped dried cherries
-1/2 cup chopped dried pineapple
-1/2 cup chopped dried mango
-1/2 cup chopped dried banana chips
-1/2 cup chopped macadamia nuts
-1/2 cup chopped pecans
-1/2 cup chopped hazelnuts
Special Equipment Needed:
-Baking sheet
-Parchment paper
-Mixing bowl
-Whisk
-Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the melted butter, granulated sugar, light brown sugar, and vanilla extract until combined.
3. Add the eggs and whisk until combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in the raisins, walnuts, dates, apricots, cranberries, cherries, pineapple, mango, banana chips, macadamia nuts, pecans, and hazelnuts.
7. Using a cookie scoop, scoop the dough onto the prepared baking sheet.
8. Bake for 10-12 minutes, or until golden brown.
9. Allow to cool before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Temperature: 350°F
Serving Size: Makes about 3 dozen cookies
Nutritional Information (per cookie):
Calories: 140
Fat: 7g
Carbohydrates: 17g
Protein: 2g
Substitutions for Ingredients:
-Unsalted butter: Margarine or coconut oil
-Granulated sugar: Coconut sugar or maple syrup
-Light brown sugar: Coconut sugar or maple syrup
-Vanilla extract: Almond extract or orange extract
-All-purpose flour: Gluten-free all-purpose flour blend
-Raisins: Dried cranberries or dried cherries
-Walnuts: Almonds or pecans
-Dates: Dried figs or dried apricots
-Apricots: Dried peaches or dried plums
-Cranberries: Dried blueberries or dried cherries
-Cherries: Dried blueberries or dried cranberries
-Pineapple: Dried mango or dried papaya
-Mango: Dried papaya or dried pineapple
-Banana chips: Dried apples or dried pears
-Macadamia nuts: Cashews or almonds
-Pecans: Walnuts or almonds
-Hazelnuts: Macadamia nuts or cashews
Variations:
-Add 1/2 cup of mini chocolate chips for a chocolatey twist.
-Add 1/2 cup of shredded coconut for a tropical twist.
-Add 1/2 cup of chopped crystallized ginger for a spicy twist.
Tips and Tricks:
-Be sure to use room temperature butter for best results.
-To ensure even baking, make sure to space the cookie dough balls out on the baking sheet.
-For a softer cookie, bake for 8-10 minutes.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in the oven at 350°F for 5 minutes.
Presentation Ideas:
Serve the cookies in a basket lined with parchment paper or in a decorative bowl.
Garnishes:
Garnish with a sprinkle of powdered sugar or a drizzle of melted chocolate.
Pairings:
Pair with a glass of cold milk or a cup of hot coffee or tea.
Suggested Side Dishes:
Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Troubleshooting Advice:
If the cookies are too dry, add a tablespoon of melted butter to the dough.
Food Safety Advice:
Be sure to use clean utensils and surfaces when preparing the cookie dough.
Food History:
Cinnamon rolls have been around since the Middle Ages and have been a popular dessert in many cultures.
Flavor Profiles:
These cookies have a sweet and spicy flavor with notes of cinnamon, nutmeg, and allspice.
Serving Suggestions:
Serve as an after-dinner treat or as a snack with a cup of coffee or tea.
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