Oatmeal CookiesIngredients: 1 1/2 cups (212g) all-purpose flour (scoop and level to measure) 1 tsp ground cinnamon 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1 cup (226g) unsalted butter, softened slightly (it should still be somewhat cold and firm) 1 cup (200g) packed light brown sugar. 1/2 cup (100g) granulated sugar 2 large eggs 1 1/2 tsp vanilla extract 3 cups (260g) rolled old fashioned oats* 1 cup (153g) raisins** (preferably from a freshly opened package) 1 cup (118g) chopped walnuts. Changes we can make: Swap eggs for chia Swap butter for coconut oil We will use half wheat and half all-purpose flour. Instructions: Preheat oven to 350 degrees. Line rimmed 18 by 13-inch baking sheets with parchment paper or silicone baking mats. In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, and granulated sugar until combined. Mix in one egg, then blend in second egg and vanilla. Add flour mixture and mix just until combined then mix in oats, raisins and walnuts. Scoop dough out and shape into 1 1/2-inch balls (or 40 grams each), transfer to prepared baking sheet fitting 12 per sheet and spacing 2-inches apart. Bake in preheated ov
en until golden brown on edges and nearly set (center should look under-baked), about 12 – 14 minutes. Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container at room temperature. Group Responsibility 1.Discuss group thought process in deciding what to bake and how you came up with the changes 2.Explain (using references) how each change makes the recipe healthier. For example: going from 2c of regular sugar to 1/2 c of regular sugar. This will reduce calories and sugar content. You can focus your research on how reducing sugar is beneficial to health. ***** (a large portion of your paper should be devoted to this section). Must discuss the benefits of each ingredient changed. 3.Discuss the differences in the nutritional analysis of the original and modified recipes. Use this information to support your reasoning for why the modified recipe is healthier. Do not list-must be in written format. Discuss any surprises in the nutritional analysis; for instance, the modified recipe has more calories than the original and you expected the opposite to occur. TIP: look at calories, macronutrients, micronutrients, fiber, sugar, etc. Portion sizes (if you did muffins, think about how large muffins can be at the store)