Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup sultanas
- 1 cup raisins
Special equipment needed:
- Electric mixer
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream the butter and brown sugar together until light and fluffy. Add the eggs and vanilla extract, and beat until well combined.
3. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
4. Stir in the rolled oats, sultanas, and raisins until evenly distributed.
5. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
7. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes per batch
Temperature:
350°F (175°C)
Serving size:
Makes about 36 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 160
Fat: 7g
Saturated Fat: 4g
Cholesterol: 30mg
Sodium: 85mg
Carbohydrates: 23g
Fiber: 1g
Sugar: 12g
Protein: 2g
Substitutions for ingredients:
- You can use any dried fruit you like in place of the sultanas and raisins, such as cranberries, chopped apricots, or chopped dates.
- If you prefer a sweeter cookie, you can use white sugar instead of brown sugar.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the dough for extra crunch.
- Replace the cinnamon with pumpkin pie spice for a fall-inspired flavor.
- Drizzle melted chocolate over the cooled cookies for a decadent touch.
Tips and tricks:
- Don't overmix the dough, or the cookies will be tough.
- If you don't have a cookie scoop, use a spoon to portion out the dough.
- Let the cookies cool completely before storing them in an airtight container.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat the cookies, place them in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter or in a cookie jar for a casual presentation. For a more formal presentation, place them on a tiered cake stand.
Garnishes:
Dust the cookies with powdered sugar or sprinkle them with coarse sugar for a sparkly finish.
Pairings:
Serve the cookies with a glass of milk or a cup of tea.
Suggested side dishes:
These cookies are a sweet treat on their own, but you could also serve them with fresh fruit or a cheese plate for a more substantial snack.
Troubleshooting advice:
- If the cookies are spreading too much during baking, chill the dough for 30 minutes before baking.
- If the cookies are too dry, try adding an extra egg or a tablespoon of milk to the dough.
Food safety advice:
- Be sure to wash your hands and any utensils or surfaces that come into contact with the raw dough to prevent the spread of bacteria.
- Store the cookies in an airtight container to prevent them from going stale or absorbing odors from other foods.
Food history:
Oatmeal cookies have been a popular treat in the United States since the early 1900s. They were often served as a breakfast food, since oats were considered a healthy grain. The addition of dried fruit, such as raisins or sultanas, was a way to add sweetness and flavor to the cookies without using too much sugar.
Flavor profiles:
These cookies are sweet and chewy, with a hint of cinnamon and a burst of fruity flavor from the sultanas and raisins.
Serving suggestions:
Enjoy these cookies as a snack or dessert, or serve them at a party or potluck.
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