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Old-Fashioned Oatmeal Raisin Pecan Cookies

 
One serving costs about $0.17

$0.17 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

48 vegetarian,lacto ovo vegetarian dessert
spoonacular Score:10%

Spoonacular Score: 10%

 

Old-Fashioned Oatmeal Raisin Pecan Cookies could be just the lacto ovo vegetarian recipe you've been looking for. For 17 cents per serving, you get a dessert that serves 48. One serving contains 126 calories, 2g of protein, and 5g of fat. This recipe is liked by 1 foodies and cooks. Head to the store and pick up granulated sugar, salt, pastured eggs, and a few other things to make it today. From preparation to the plate, this recipe takes approximately approximately 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 6%. This score is very bad (but still fixable). If you like this recipe, you might also like recipes such as Old Fashioned Oatmeal Raisin Cookies, Old-Fashioned Oatmeal-Raisin Cookies, and Raisin Pecan Oatmeal Cookies.

Cookies on the menu? Try pairing with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
2 cups
2 cups flour
flour
1 tsp
1 tsp baking soda
baking soda
1 tsp
1 tsp baking powder
baking powder
1 tsp
1 tsp salt
salt
1 cup
1 cup unsalted butter
unsalted butter
1 cup
1 cup granulated sugar
granulated sugar
1 cup
1 cup light brown sugar
light brown sugar
2 large
2 large eggs
eggs
2 tsps
2 tsps vanilla
vanilla
3 cups
3 cups old-fashioned oats
old-fashioned oats
1 cup
1 cup raisins
raisins
0.5 cups
0.5 cups pecans
pecans
2 cups flour
2 cups
flour
1 tsp baking soda
1 tsp
baking soda
1 tsp baking powder
1 tsp
baking powder
1 tsp salt
1 tsp
salt
1 cup unsalted butter
1 cup
unsalted butter
1 cup granulated sugar
1 cup
granulated sugar
1 cup light brown sugar
1 cup
light brown sugar
2 large eggs
2 large
eggs
2 tsps vanilla
2 tsps
vanilla
3 cups old-fashioned oats
3 cups
old-fashioned oats
1 cup raisins
1 cup
raisins
0.5 cups pecans
0.5 cups
pecans

Equipment

baking paper
baking paper
baking sheet
baking sheet
wire rack
wire rack
bowl
bowl
oven
oven
frying pan
frying pan
baking paper
baking paper
baking sheet
baking sheet
wire rack
wire rack
bowl
bowl
oven
oven
frying pan
frying pan


Instructions

Preheat oven to 350 F. Cream together the softened butter with the granulated and brown sugars until light and fluffy, the color like cream. Add the eggs and vanilla and stir until smooth. Mix the flour, baking soda, baking powder and salt together and add gradually to the creamed butter mixture, stirring well after each addition. Mix in the oats gradually, stirring well until completely mixed (make sure you get the dough at the bottom of the bowl completely mixed in). Fold in the baking raisins and chopped pecans. Line baking sheets with parchment paper (I have nonstick baking sheets but since I will be reusing the baking sheets I dont want to have to clean them after each batch of cookies so this is why I line them). Drop the dough onto the parchment using a cookie scoop, or you dont have that, rounded tablespoonfuls will be fine. These dont spread excessively so a couple inches apart will work. Bake for 12 minutes until golden (they may still appear just a tad puffy but those will settle when cooling). Cool on the pan for about 5 minutes then slide the parchment onto a wire cooling rack until they are completely cooled, then store in a cookie jar or other airtight container.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.17
Ingredient
2 cups flour
1 teaspoon baking powder
1 cup unsalted butter
1 cup granulated sugar
1 cup light brown sugar
2 larges eggs
2 teaspoons vanilla
3 cups old-fashioned oats
1 cup raisins
½ cups pecans
Price
$0.33
$0.03
$1.95
$0.28
$0.71
$0.62
$0.60
$0.95
$0.98
$1.54
$7.98

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
125 Calories
1g Protein
5g Total Fat
18g Carbs
0% Health Score
Limit These
Calories
125
6%

Fat
5g
8%

  Saturated Fat
2g
16%

Carbohydrates
18g
6%

  Sugar
8g
10%

Cholesterol
18mg
6%

Sodium
77mg
3%

Get Enough Of These
Protein
1g
3%

Manganese
0.28mg
14%

Selenium
4µg
6%

Vitamin B1
0.08mg
5%

Phosphorus
43mg
4%

Fiber
0.96g
4%

Iron
0.65mg
4%

Folate
12µg
3%

Vitamin B2
0.05mg
3%

Magnesium
11mg
3%

Copper
0.05mg
3%

Vitamin A
131IU
3%

Vitamin B3
0.42mg
2%

Zinc
0.31mg
2%

Potassium
72mg
2%

Calcium
14mg
1%

Vitamin B5
0.14mg
1%

Vitamin E
0.17mg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need

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