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
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups old-fashioned oats
- 1 cup fresh raspberries, chopped
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer until creamy.
4. Add the egg and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the flour mixture to the butter mixture and beat until just combined.
6. Stir in the oats and chopped raspberries until well combined.
7. Drop the dough by tablespoonfuls onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes.
10. Transfer the cookies to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 12-15 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- Makes about 24 cookies
Nutritional information:
- Calories: 120
- Fat: 5g
- Carbohydrates: 17g
- Protein: 2g
Substitutions for ingredients:
- You can use frozen raspberries instead of fresh raspberries.
- You can use quick oats instead of old-fashioned oats.
Variations:
- You can substitute the raspberries with other berries, such as blueberries or strawberries.
- You can add 1/2 cup of chopped nuts, such as pecans or almonds, to the dough.
Tips and tricks:
- Make sure to chop the raspberries into small pieces so that they distribute evenly throughout the dough.
- Don't overmix the dough, as this can make the cookies tough.
- If the dough is too sticky, refrigerate it for 30 minutes before baking.
Storage instructions:
- Store the cookies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cookies, place them in a 350°F (175°C) oven for 5 minutes.
Presentation ideas:
- Serve the cookies on a platter with fresh raspberries and a dusting of powdered sugar.
Garnishes:
- Fresh raspberries
- Powdered sugar
Pairings:
- Serve the cookies with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cookies are too soft, bake them for an additional 2-3 minutes.
- If the cookies are too hard, reduce the baking time by 2-3 minutes.
Food safety advice:
- Make sure to wash the raspberries thoroughly before using them in the recipe.
Food history:
- Oatmeal cookies have been a popular treat in the United States since the early 1900s.
Flavor profiles:
- The cookies have a sweet and tangy flavor from the raspberries, with a chewy texture from the oats.
Serving suggestions:
- Serve the cookies as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A