Description
I made a few changes to a recipe on the back of a canister of oats. Now this is the only one I use. I often use hazelnuts in place of the pecans, and they are just as good. I hope you enjoy them as much as we do. You can make these larger or smaller; simply adjust the baking time. Keep loosely covered, and they will maintain their chewiness for several days, if they last that long.
Ingredients
- 1 cup unsalted butter at room temperature
- 1 ½ cups light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups old-fashioned rolled oats
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons coarse kosher salt
- ½ teaspoon ground nutmeg
- ½ cup dried cranberries
- ½ cup chopped toasted pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Place an oven rack in the upper third of the oven. Line baking sheets with parchment paper.
- Place unsalted butter and light brown sugar into the work bowl of a stand mixer and mix on medium-slow speed until very fluffy
- 3 to 4 minutes. Beat in the vanilla extract
- followed by eggs
- one at a time. Reduce mixer speed to lowest speed and leave running.
- In a separate bowl
- whisk together the rolled oats
- flour
- baking powder
- cinnamon
- kosher salt
- and nutmeg. Pour the dry ingredients into the slowly running mixer in thirds; mix in dried cranberries and nuts until just incorporated. Using a large cookie scoop
- place dough on prepared baking sheet about 2 inches apart.
- Bake one batch at a time in the preheated oven just until the edges are brown
- 17 to 18 minutes. Allow to cool on baking sheets for about 5 minutes before removing to finish cooling on wire racks.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 36