Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup evaporated cane juice
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups old-fashioned rolled oats
Special equipment needed:
- Electric mixer
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream the butter and evaporated cane juice together until light and fluffy.
3. Add the eggs and vanilla extract, and beat 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 butter mixture, mixing until just combined.
6. Stir in the rolled oats until evenly distributed.
7. Line baking sheets with parchment paper.
8. Using a cookie scoop or spoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (175°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 180
Total fat: 9g
Saturated fat: 5g
Cholesterol: 40mg
Sodium: 120mg
Total carbohydrates: 22g
Dietary fiber: 1g
Total sugars: 10g
Protein: 3g
Substitutions for ingredients:
- Evaporated cane juice can be substituted with granulated sugar.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Rolled oats can be substituted with quick oats or steel-cut oats.
Variations:
- Add 1 cup of raisins, chocolate chips, or chopped nuts to the cookie dough.
- Substitute the cinnamon with pumpkin pie spice for a fall-inspired flavor.
- Drizzle melted chocolate over the cooled cookies for a decadent touch.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the evaporated cane juice.
- Don't overmix the dough, as this can result in tough cookies.
- Use a cookie scoop for evenly sized cookies.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
The cookies can be reheated in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for 5 minutes.
Presentation ideas:
Arrange the cookies on a platter or in a cookie jar for a casual presentation, or serve them on individual plates with a scoop of ice cream for a more formal dessert.
Garnishes:
Sprinkle the cookies with powdered sugar or cinnamon for a finishing touch.
Pairings:
Serve the cookies with a glass of milk or a cup of coffee for a classic pairing.
Suggested side dishes:
The cookies can be served as a standalone dessert or paired with fresh fruit or a fruit salad for a lighter option.
Troubleshooting advice:
- If the cookies spread too much during baking, chill the dough for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
- If the cookies are too soft, bake them for an additional 1-2 minutes.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Oatmeal cookies have been a popular dessert in the United States since the early 1900s. They were originally made with lard or shortening, but butter became a popular substitute in the mid-20th century.
Flavor profiles:
These oatmeal cookies have a sweet and slightly nutty flavor from the evaporated cane juice and rolled oats, with a hint of warmth from the cinnamon.
Serving suggestions:
These cookies are perfect for a casual dessert or a sweet snack.
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Taste: Sweet, Nutty, Chewy, Caramelized