Oatmeal cookies are some of my favorite cookies pretty much ever. In my opinion, they combine a lot of things I like – oatmeal, dried fruit, and nuts. Add a little sugar and bake and they are great “breakfast” cookies, right? That is just how I justify eating lots of them for breakfast – no guilt involved.
This is a new recipe for me, but certainly not my only oatmeal cookie recipe. I feel like a bit of an expert in this area, but maybe that is just because I’m the odd one that likes oatmeal cookies when everyone else is picking up the chocolate chip cookies. Fine – more oatmeal cookies for me. But I do think raisins and nuts – walnuts or pecans – need to be involved.
This recipe was a request, but you really never have to ask me to make an oatmeal cookie twice. Huge fan — as long as no chocolate is involved. That is just the worst thing – um, pretty much ever. You see an oatmeal cookie and have expectations of raisins, and then damn – ugh – it is chocolate chips – so. very. gross. It gives me the heebie-jeebies just thinking about it.
2 cups old-fashioned oats
1 cup chopped pecans (our local pecans – Renfroe’s)
1 cup all-purpose flour
1 tsp kosher salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp freshly ground nutmeg
12 Tbs unsalted butter, softened
3/4 cup packed light brown sugar
1/4 cup sugar
1 large egg, room temperature
2 Tbs pure grade B maple syrup
2 tsp vanilla
1 cup raisins/sultanas
Preheat oven to 425 degrees. Spread oats on rimmed baking sheet and toast until lightly golden, about 6 minutes or so. Add pecans and toss, toast another 6 minutes until pecans are fragrant. Let cool. Turn off oven or lower to 350 degrees.
Sift over a piece of waxed paper flour, salt, baking soda, cinnamon and nutmeg. Stir in oats and pecans.
In a bowl of a stand mixer, beat butter and sugars until light and fluffy. Add egg, syrup, vanilla and beat until incorporated. Add dry ingredients and beat on low until just combined. Add raisins and stir, scraping down the bowl. Let sit at room temperature for one hour to hydrate the oatmeal.
Preheat oven to 350 degrees. Using a #20 or 2 ozs. disher, scoop dough onto parchment-lined baking sheet, spacing 3 inches apart – cookies will spread as they bake. Bake until cookie edges are golden brown and firm but centers are still soft, 15-17 minutes. Let sit on baking sheet for ten minutes (??) and then transfer to wire racks to cool completely.
Cookie dough can be made 3 days ahead and covered and refrigerated. Let dough come to room temperature before baking.
Source: Based on the original name of the recipe – I’m thinking Bon Appetit and their “Best of” series. Made a couple of changes, but the idea is still amazingly wonderful.