Chewy Oatmeal, Raisin, Pecan Cookies
- Ready In:
- 22mins
- Ingredients:
- 15
- Yields:
-
36 cookies
- Serves:
- 36
ingredients
- 354.88 ml white flour
- 118.29 ml wheat flour
- 4.92 ml baking powder
- 4.92 ml ground cinnamon
- 2.46 ml baking soda
- 2.46 ml salt
- 236.59 ml unsalted butter, room temperature
- 118.29 ml white sugar
- 177.44 ml brown sugar
- 78.78 ml honey
- 2 large eggs
- 14.79 ml vanilla extract
- 709.77 ml old fashioned oats
- 236.59 ml raisins or 236.59 ml dried cranberries
- 236.59 ml pecans, chopped or 236.59 ml walnuts
directions
- Preheat oven to 350°F Line 2 baking sheets with parchment paper, or almunim foil (butter foil).
- OPTIONAL: Soak 1 cup of rasins overnight in water to make them nice and plump.
- In a small bowl, mix the flour, baking powder, cinnamon, baking soda, and salt with a fork.
- In a seperate large bowl, beat the butter and both sugars in with an electric mixer until fluffy. Then beat in honey, eggs, and vanilla.
- Gradually add the flour mixture to the large bowl while beating on low.
- Stir in oats, raisins, and pecans.
- Drop batter by large tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten mounds only slightly if you want a fat, chewy cookie; or flatten mounds more if you want a thinner cookie.
- Bake cookies until the tops start to turn golden brown, about 11-12 minutes.
- Cool for 3-5 minutes on cookie sheets, then move cookies to a cooling rack.
- Store cookies in an airtight container to keep them nice and moist.
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