These are one of my very favorite cookies. I love them with my morning cup of coffee! I use the basic recipe then change up the add-ins. You can add raisins, nuts, dried cranberries, dried cherries, chocolate chips, or any combination of add-ins. My favorite combination is dried cranberries and toasted pecans. I also prefer more nuts than cranberries so I add more. Toasting the nuts really does make a difference so don’t skip this step. Just make sure the nuts are cooled before adding to the cookie dough. (To toast nuts, spread in an even layer on a rimmed baking sheet and bake in preheated 350 degree oven for 8 minutes.)
- 4 ½ cups old-fashioned oats (not quick-cooking)
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons salt
- 1 cup raisins
- 1 cup dried cranberries
- 1 cup plus 2 tablespoons butter, room temperature
- 1 ½ cups packed dark brown sugar
- 3 eggs, room temperature
- 1 tablespoon vanilla extract
- 1 ½ – 2 cups toasted chopped pecans
- Preheat oven to 350 degrees.
- Line baking sheets with parchment paper.
- In a mixing bowl, whisk together oats, flour, cinnamon, baking soda, baking powder and salt.
- Add dried cranberries (or other dried fruit if using) to the flour mixture and stir to coat.
- In a large mixing bowl, beat the butter and brown sugar together for 2 minutes or until light and fluffy.
- Add the eggs and vanilla and beat another minute.
- Add the flour mixture and beat until completely incorporated.
- Add the toasted pecans (or other nut or chocolate chips) and beat just until distributed.
- Drop two-tablespoon-size blobs onto prepared baking sheet, 2 inches apart.
- Bake 12-15 minutes or until golden around the edges and barely set in the center.
- Remove from oven and place pan on a cooling rack for two minutes.
- Remove cookies from the pan and allow to cool completely on the rack.
- Store cookies in tightly sealed container.