Prep 10 mins
Cook 10 mins
This oatmeal cookie recipe is one of my favorites. Easy to make in a jiffy. I make them larger and wrap in cello with some decorations and a nice ribbon for a little gift to take to a friend.
- 1 cup butter
- 1⁄2 cup white sugar
- 1 1⁄2 cups brown sugar, firmly packed
- 2 large eggs
- 2 1⁄2 teaspoons vanilla extract
- 1 2⁄3 cups flour
- 1⁄4 teaspoon salt
- 1 teaspoon baking soda
- 1⁄2 teaspoon nutmeg, freshly grated
- 2 teaspoons cinnamon, ground
- 3 cups rolled oats, 1 minute type
- 1 cup raisins
- 3⁄4 cup pecans, finely chopped
- Preheat oven to 325 degrees.
- Beat butter, white sugar and brown sugar until creamed in a large bowl.
- Beat in the eggs, one at the time, then add the vanilla.
- In a medium-sized bowl, combine flour, salt, baking soda, nutmeg and cinnamon.
- Add to the butter-sugar mix and combine well.
- Stir in the oatmeal, raisins and pecans until well combined.
- Drop by a heaping tablespoon 2 inches apart onto ungreased cookie sheet, and flatten with a floured fork.
- Bake 10 minutes or until golden brown without burning them. Cool slightly on cookie sheet until set, then cool on a wire rack.
These are delicious! They are nicely spiced and a little chewy - just like I like them. I made them rather smaller, because my oven won't handle large amounts. I also added about 1/4 cup finely chopped candied ginger, which seems to have been a very good idea. I used walnuts this time because I was out of pecans, and chopped them fairly coarsely. I didn't need to use a flour coated spoon to flatten them because the dough was quite stiff. (I think my eggs may have been slightly small.) Because the dough was stiff, I mixed in the last of the flour and walnuts and raisins by hand. It seems to have worked, and I am very happy with the recipe. Thank you for sharing it with us. Oh, and I used old-fashioned oatmeal.