Recipe: Muscovado Oatmeal Cookies
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
For more recipes, visit my food blog at Kitchen Samurai.
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