Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup honey
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar
- 1 egg
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1/4 cup milk
Special equipment needed:
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter and brown sugar until light and fluffy.
3. Add the egg, honey, and vanilla extract, and mix until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until a dough forms.
6. Fold in the chopped nuts.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are golden brown.
9. 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: 15 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories per serving: 120
Total fat: 6g
Saturated fat: 3g
Cholesterol: 20mg
Sodium: 70mg
Total carbohydrates: 15g
Dietary fiber: 1g
Sugars: 8g
Protein: 2g
Substitutions for ingredients:
- You can substitute the chopped nuts with any other type of nuts or seeds, such as almonds, cashews, or sunflower seeds.
- If you don't have honey, you can use maple syrup or agave nectar instead.
- You can use salted butter instead of unsalted butter, but adjust the amount of salt accordingly.
Variations:
- Add 1/2 cup of chocolate chips to the dough for a chocolatey twist.
- Replace the nuts with dried fruit, such as raisins, cranberries, or chopped apricots.
- Add 1 tsp of cinnamon to the dough for a warm and spicy flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the brown sugar, as this will help the mixture become light and fluffy.
- Don't overmix the dough, as this can result in tough cookies.
- If the dough is too sticky, refrigerate it for 30 minutes before shaping it into 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:
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 cookie jar for a cute and inviting display.
Garnishes:
Sprinkle some powdered sugar or drizzle some melted chocolate over the cookies for a decorative touch.
Pairings:
Serve the cookies with a glass of cold milk or a hot cup of tea or coffee.
Suggested side dishes:
These cookies are perfect as a snack or dessert on their own, but you can also serve them with fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the cookies are too flat, make sure the butter is not too soft and that the dough is not too warm before baking.
- If the cookies are too dry, make sure you measure the flour accurately and don't overbake them.
- If the cookies are too crumbly, make sure you don't overmix the dough and that you add enough liquid (milk) to bind the ingredients together.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces before and after handling food to prevent contamination.
Food history:
Honey Nut Scooters are a classic American cookie that date back to the 1950s. They are known for their sweet and nutty flavor and soft, chewy texture.
Flavor profiles:
These cookies have a sweet and nutty flavor, with a hint of vanilla and a touch of salt.
Serving suggestions:
Serve these cookies as a snack or dessert, or pack them in a lunchbox for a sweet treat on the go.
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