Chewy Oatmeal, Raisin, Pecan Cookies
- Ready In:
- 1 1⁄2 cups white flour
- 1⁄2 cup wheat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1⁄2 cup white sugar
- 3⁄4 cup brown sugar
- 1⁄3 cup honey
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups old fashioned oats
- 1 cup raisins or 1 cup dried cranberries
- 1 cup pecans, chopped or 1 cup walnuts
- 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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