Ultimate Oatmeal Cookies


Submitted By: Leela Robinson

Ingredients

  • 11/4 cups unbleached all-purpose, flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 11/4 cups rolled oats
  • 1 cup toasted pecans, chopped (walnuts or skinned hazelnuts could be substituted)
  • 1 cup dried cranberries, coarsely chopped
  • 11/2 cups chocolate chips (I prefer combination of semi-sweet, white, and dark
  • chocolate chips)
  • 12 tablespoons (11/2 sticks) unsalted butter, softened but still cool
  • 11/2 cups packed brown sugar, preferably dark
  • 1 large egg
  • 1 teaspoon vanilla extract

    • Instructions


    Heat oven to 350°. Toast pecans or other nuts lightly in oven or on range top; cool. Whisk flour, baking powder, baking soda, and salt in medium bowl. In another medium bowl, stir together oats, pecans, cranberries, and chocolate chips.
    In a stand mixer fitted with flat beater (or large mixing bowl), beat butter and sugar at medium speed until no sugar lumps remain, about one minute. Scrape down sides of bowl with rubber spatula. Add egg and vanilla; beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl. With mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds. With mixer still running on low, gradually add oat-nut mixture; mix until just incorporated. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
    Form cookie dough into 1-inch balls and place on parchment-covered cookie sheet, about 12 balls per sheet. Bake cookies on middle oven rack for approximately 12 minutes. Edges should be set and centers should be soft. Do not overbake. Cool on baking sheets on wire rack for five minutes. Using a metal spatula, transfer cookies to wire rack and cool to room temperature.