Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 1/2 cups raisins
Special equipment needed:
- Electric mixer
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the eggs and vanilla extract, and beat until well combined.
4. In a medium mixing 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 oats and raisins until evenly distributed.
7. Line a baking sheet with parchment paper.
8. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are lightly golden brown.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
5. Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 220
Fat: 9g
Saturated Fat: 5g
Cholesterol: 40mg
Sodium: 120mg
Carbohydrates: 33g
Fiber: 2g
Sugar: 18g
Protein: 3g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe by half.
- You can use any type of raisins or dried fruit you prefer.
Variations:
- Add 1/2 cup chopped nuts, such as walnuts or pecans, to the dough.
- Substitute the raisins with chocolate chips or dried cranberries.
- Add 1/2 teaspoon of nutmeg or ginger for a spicier flavor.
Tips and tricks:
- Don't overmix the dough, as this can result in tough cookies.
- Chill the dough for 30 minutes before baking to prevent spreading.
- Store the cookies in an airtight container at room temperature for up to 1 week.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat the cookies, place them in a preheated 350°F (180°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter or serving tray and dust with powdered sugar.
Garnishes:
Sprinkle some chopped nuts or additional raisins on top of the cookies.
Pairings:
Serve the cookies with a glass of milk or a cup of coffee.
Suggested side dishes:
These cookies are perfect on their own, but you can also serve them with a fruit salad or yogurt.
Troubleshooting advice:
- If the cookies are spreading too much, chill the dough for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
Food safety advice:
Make sure to store the cookies in an airtight container to prevent spoilage.
Food history:
Oatmeal raisin cookies have been a popular treat in the United States since the early 1900s.
Flavor profiles:
These cookies have a sweet and nutty flavor, with a chewy texture from the oats and raisins.
Serving suggestions:
Serve these cookies as a dessert or snack.
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