Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 cup raisins
- 1/2 cup chopped pecans
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, cinnamon, baking soda, and salt.
3. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
4. Add the egg and vanilla extract, and beat until well combined.
5. Gradually add the flour mixture to the butter mixture, beating until just combined.
6. Stir in the oats, raisins, and pecans 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 and the centers are set.
9. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer 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:
This recipe makes about 24 cookies.
Nutritional information:
Per serving (1 cookie):
Calories: 160
Total Fat: 7g
Saturated Fat: 3.5g
Cholesterol: 20mg
Sodium: 90mg
Total Carbohydrate: 23g
Dietary Fiber: 1g
Total Sugars: 13g
Protein: 2g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use any type of nuts instead of pecans.
- You can use dried cranberries or chopped dates instead of raisins.
Variations:
- Add 1/2 cup of shredded coconut to the dough.
- Use maple syrup instead of vanilla extract.
- Add 1/4 cup of chocolate chips to the dough.
Tips and tricks:
- Don't overmix the dough, or the cookies will be tough.
- Chill the dough for 30 minutes before baking to prevent spreading.
- Use a cookie scoop to make 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:
You can reheat the cookies in the microwave for 10-15 seconds, or in a preheated oven at 350°F (180°C) for 5 minutes.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar.
Garnishes:
You can garnish the cookies with chopped pecans or raisins.
Pairings:
Serve the cookies with a glass of cold milk or a cup of hot tea.
Suggested side dishes:
These cookies are perfect on their own, but you can serve them with fresh fruit or a salad.
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.
- If the cookies are too soft, bake them for a few more minutes.
Food safety advice:
Make sure to wash your hands and all equipment before preparing the recipe. Store the cookies in an airtight container at room temperature for up to 5 days.
Food history:
Oatmeal raisin cookies have been a popular treat in the United States since the early 1900s. They are often associated with home baking and comfort food.
Flavor profiles:
These cookies are sweet, nutty, and slightly spiced.
Serving suggestions:
Serve the cookies as a snack or dessert.
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Taste: Sweet, Nutty, Chewy, Cinnamon, Cinnamon-Spiced