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Oatmeal Cookies

These Oatmeal Cookies are a delightful treat with a chewy texture, enriched with oats, crunchy pecans, and sweet raisins, making them perfect for sharing with friends and family.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup old-fashioned rolled oats Avoid quick cooking or instant oats for the best outcome.
  • 1 cup all-purpose flour A finely milled flour that contributes to the cookies' structure.
  • ½ teaspoon baking powder Helps the cookies rise slightly.
  • 1/8 teaspoon baking soda Enhances spread and creates a delightful softness.
  • ½ teaspoon salt Balances sweetness and enhances flavors.
Wet Ingredients
  • ½ cup unsalted butter Softened, for richness and flavor.
  • 1 cup dark brown sugar Adds depth and a subtle caramel note.
  • 1 large egg Binds ingredients together.
  • ¾ teaspoon vanilla extract Enhances flavor profile.
Add-ins
  • ¾ cup coarsely chopped pecans Adds crunch and buttery flavor.
  • ¾ cup raisins or currants Adds sweetness and texture.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and position two racks in the upper and lower thirds.
  2. Line two baking sheets with parchment paper.
Mixing
  1. In a medium bowl, whisk together the old-fashioned rolled oats, all-purpose flour, baking powder, baking soda, and salt.
  2. In an electric mixer, beat the unsalted butter and dark brown sugar on medium speed until creamy, about 3 minutes.
  3. Add the egg and vanilla extract, and beat until smooth, about 30 seconds.
  4. Gradually add the flour and oatmeal mixture to the wet ingredients, mixing on low speed until just combined.
  5. Gently fold in the chopped pecans and raisins.
Shaping and Baking
  1. Drop 1½-tablespoon mounds of dough onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart.
  2. Bake for 11 to 13 minutes, rotating pans halfway through for even baking.
  3. Let the cookies cool on the baking sheets for a few minutes before transferring to cooling racks.
Storage
  1. Store cooled cookies in an air-tight container at room temperature for up to a week.

Notes

For added richness, consider using brown butter or customize your cookies by swapping pecans for walnuts or adding chocolate chips. To increase chewiness, do not overbake.