Oatmeal cookies are childhood favorites. These treats have a little bit of everything for the child in all of us: oatmeal, raisins, chocolate chips, and pecans. Take care in measuring the flour and oats so the cookies don’t end up dry. When measuring the dough, I use the tablespoon of my measuring spoons to ensure uniform size. No squabbling over who gets the larger cookie!
Makes 24.
Ingredients
½ cup all-purpose flour
½ tsp. baking soda
½ tsp. salt
1 ½ cups old-fashioned rolled oats (not quick-cooking oats)
¼ cup raisins
¼ cup chocolate chips
¼ cup chopped pecans
6 Tbsp. unsalted butter, room temperature
½ cup packed light-brown sugar
¼ cup granulated sugar
1 large egg
1 tsp. pure vanilla extract
Directions
Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Stir in oats, raisins, chocolate chips, and pecans; set aside.
In the bowl of a stand mixer, beat butter and sugars until light and fluffy, scraping down the bowl as needed. Add the egg and vanilla; beat until combined.
Drop dough by rounded tablespoonfuls, two inches apart, onto two baking sheets. Bake until golden brown, 12 to 16 minutes, rotating sheets halfway through.
Cool five minutes on the baking sheets then transfer cookies to a wire rack to cool.