I tried this recipe years ago on a lark. I like regular oatmeal cookies just fine but they are kind of dense if you ask me even though they make excellent breakfast cookies. This is a very different oatmeal cookies and these cookies do spread – no kidding. But their taste and texture are amazing. Especially since I used a cup of pecan and a cup of walnuts together. And then, half way through, added a few raisins.
1 cup unsalted butter, softened (2 sticks)
1/2 cup sugar
1 cup brown sugar, packed
2 large eggs
1 tsp vanilla
1/4 cup water
1 cup all-purpose flour
1 tsp cinnamon
1 tsp salt
1/2 tsp baking soda
2 cups oatmeal
2 cups toasted pecans, chopped fine – or a mix of pecans and walnuts
Sift together, over waxed paper, flour, cinnamon, salt, and baking soda. Preheat oven to 350 degrees and line baking sheet with parchment.
Cream together butter and both sugars. Add eggs, one at a time, and then vanilla and water. Slowly add dry ingredients into butter mixture, then add oatmeal and nuts.
Scoop out a tsp of dough, spacing them 3″ apart. Bake 12 minutes or until golden. Cool for a few minutes on the baking sheet* and then, carefully, move to a cooling rack. Cool completely. Store in an airtight container separated by wax or parchment paper. Makes about 3 dozens.
*don’t leave them on the paper too long.
5 July 2009 – vg but v thin, little time consuming to bake 6 @ a time
3 July 2010
4 March 2012
31 October 2015 – 3 batches = 21 cookies + 3 batches = 22 cookies with 1 cup of raisins