Recipe: Muscovado Oatmeal Cookies

by - Monday, March 15, 2021

I've run out of brown sugar to make oatmeal cookies so I looked up on the interwebs if muscovado sugar can be used instead. Good thing I found this amazing recipe from Ritzy Mom by Sarita Gelner. This upgraded oatmeal cookie is loaded with good stuff-pecans, raisins, muscovado (a healthier sugar). You can overbake the cookies for crispier texture.  I like my cookies on the chewier side  so I bake them before the bottom gets dark or caramelized. This is a good breakfast cookie if you are running late for work!



MUSCOVADO OATMEAL COOKIE


  • 1 cup unsalted butter (room temperature)
  • 1 cup muscovado sugar
  • ¼ cup granulated sugar
  • 1 tablespoon maple syrup
  • 1 tablespoon almond extract
  • 1 ½ cupsall-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly ground nutmeg 
  • ¾ teaspoon pink himalayan salt
  • 3 cups instant oats
  • 1 cup raisins 
  • 1 cup pecans


DIRECTIONS:

1. Preheat oven to 350F. Cream butter, sugar, almond extract and maple syrup. In a separate bowl, sift and combine together all-purpose flour, baking soda, cinnamon, nutmeg and salt. Alternately add flour and oats to the butter mixture. Gradually add raisins and pecans. Stir well and form into a ball and place in plastic wrap. Chill for an hour.

2. Using a small round ice scream scoop, form cookie dough into balls. Arrange dough balls in baking tray, flatten with a fork  and bake until cookies are firm and chewy (about 15-20 minutes).

3. Remove from the oven and cool. 


Recipe adapted from Sarita Gerlner

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