Oatmeal cookies
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Quantity: 20 cookies
Complexity: easily
Quantity: 20 cookies
Nutritional value per serving:
Calories 228, total fat 11 G., saturated fats 5 G., proteins 3 G., carbohydrates 30 G., fiber 2 G., cholesterol 37 mg, sodium 117 mg, sugar 17 G.
Calories 228, total fat 11 G., saturated fats 5 G., proteins 3 G., carbohydrates 30 G., fiber 2 G., cholesterol 37 mg, sodium 117 mg, sugar 17 G.
Pecans, raisins, brown sugar, and aromatic spices like cinnamon, nutmeg, and allspice infuse these oatmeal cookies with a whole host of flavors. Soft on the inside, they get their crunch from the nuts and oats. These oatmeal cookies are sure to become a family favorite!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup premium flour
- 3/4 tsp baking soda
- 0.5 tsp fine salt
- 0.5 tsp ground allspice
- 0.5 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 3/4 cup unsalted butter, room temperature
- 0.5 cups of sugar
- 3/4 cup light brown sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract at room temperature
- 2 and 3/4 cups rolled oats
- 3/4 cup raisins
- 3/4 tbsp. chopped pecans
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Recipes with similar ingredients: premium flour, allspice, nutmeg, cinnamon, rolled oats, eggs, pecans, raisin
Cooking the dish according to the recipe:
- Position racks in the upper and lower thirds of the oven and preheat oven to 350°F (175°C).
- In a large bowl, whisk together the flour, baking soda, salt, allspice, cinnamon, and nutmeg. In another large bowl, combine the butter and sugar and beat with a mixer on low speed until combined. Increase the speed to high and beat until light and fluffy. Stop the mixer occasionally and scrape down the sides of the bowl with a spatula.
- Add brown sugar and mix. Add the eggs to the butter mixture, one at a time, mixing until fully incorporated before adding the next. Stir in the vanilla extract.
- Reduce mixer speed to low. Gradually add the flour mixture until you have a smooth dough (scrape down the sides of the bowl occasionally). Turn off the mixer and fold in the oats, raisins, and pecans with a spatula.
- Line 2 baking sheets with parchment paper. Spoon mounds of dough onto the sheets, spacing them about 5 cm apart.
- Bake the cookies, rotating the baking sheets and rotating them halfway through, until golden brown but still soft inside, about 15 minutes per batch. Let the cookies cool slightly on the baking sheets, then transfer them to wire racks to cool completely. Store in a tightly sealed container.
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