Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1 cup chopped walnuts
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually add the flour mixture to the butter mixture, beating until just combined.
6. Stir in the oats, cranberries, and walnuts until evenly distributed.
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 lightly golden.
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: 20 minutes
- Cooking time: 12-15 minutes
5. Temperature:
- 350°F (180°C)
Serving size:
- Makes about 24 cookies
Nutritional information:
- Calories per serving: 170
- Total fat: 8g
- Saturated fat: 3.5g
- Cholesterol: 20mg
- Sodium: 90mg
- Total carbohydrates: 23g
- Dietary fiber: 2g
- Sugars: 13g
- Protein: 3g
Substitutions for ingredients:
- Instead of dried cranberries, you can use raisins or chopped dried cherries.
- Instead of walnuts, you can use pecans or almonds.
Variations:
- Add 1 tsp of cinnamon to the flour mixture for a spiced flavor.
- Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Use white chocolate chips instead of cranberries for a sweeter cookie.
Tips and tricks:
- Make sure the butter is softened to room temperature before beating it with the sugars.
- Don't overmix the dough once the flour mixture is added, or the cookies will become tough.
- For a chewier cookie, slightly underbake them and let them cool on the baking sheet for a few minutes before transferring to a wire rack.
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 (180°C) oven for 5 minutes.
Presentation ideas:
- Serve the cookies on a platter or in a cookie jar.
Garnishes:
- Sprinkle some powdered sugar on top of the cookies for a festive touch.
Pairings:
- Serve the cookies with a glass of milk or hot cocoa.
Suggested side dishes:
- These cookies are a dessert on their own, but you can serve them with fresh fruit or a scoop of vanilla ice cream.
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.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the dough.
- Store the cookies in an airtight container to prevent contamination.
Food history:
- Oatmeal cookies have been around since the late 1800s and were originally made with oatmeal, sugar, and butter. The addition of dried fruit and nuts came later.
Flavor profiles:
- These cookies have a sweet and nutty flavor with a chewy texture.
Serving suggestions:
- Serve these cookies as a dessert or snack.
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