Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup quick oats
- 1/4 teaspoon salt
Special equipment needed:
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- 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 large mixing bowl, cream together the butter, granulated sugar, brown sugar, and vanilla extract using an electric mixer until light and fluffy.
3. In a separate bowl, whisk together the flour, quick oats, and salt.
4. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
5. Shape the dough into a log and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
6. Once chilled, slice the dough into rounds about 1/4 inch thick.
7. Place the rounds on the prepared baking sheet, leaving about 1 inch between each cookie.
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: 15 minutes
- Chill time: 30 minutes
- Cooking time: 12-15 minutes
- Total time: 1 hour
Temperature:
- Preheat the oven to 350°F (180°C).
Serving size:
- Makes about 24 cookies.
Nutritional information:
- Calories: 150
- Fat: 9g
- Carbohydrates: 16g
- Protein: 1g
- Fiber: 0.5g
- Sugar: 7g
- Sodium: 25mg
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the added salt to 1/8 teaspoon.
- Brown sugar can be substituted with coconut sugar or honey.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or almonds, to the dough for added crunch.
- Mix in 1/2 cup of chocolate chips or dried fruit, such as raisins or cranberries, for a different flavor.
Tips and tricks:
- Make sure the butter is softened to room temperature before mixing to ensure a smooth dough.
- Chill the dough before slicing to prevent it from spreading too much while baking.
- Use a sharp knife to slice the dough for clean cuts.
Storage instructions:
- Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
- To reheat, place the cookies 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 for a simple presentation.
- Serve with a glass of milk or hot tea.
Garnishes:
- Sprinkle with chopped nuts or chocolate chips before baking for added texture.
Pairings:
- Serve with a cup of coffee or tea for a cozy snack.
Suggested side dishes:
- Fresh fruit or a side salad can balance out the sweetness of the cookies.
Troubleshooting advice:
- If the dough is too crumbly, add a tablespoon of milk to help bring it together.
- If the cookies are too soft, bake for an additional 2-3 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the cookies in an airtight container to prevent contamination.
Food history:
- Shortbread cookies originated in Scotland in the 16th century and were traditionally made with just butter, sugar, and flour.
Flavor profiles:
- These oatmeal shortbread cookies are buttery and slightly sweet with a subtle nuttiness from the oats.
Serving suggestions:
- Serve these cookies as a dessert or snack with a cup of coffee or tea.
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Region: Scottish