Oatmeal Raisin Cookie with Pecans

Ingredients

• 1 1/2 c flour
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 c butter, at room temperature*
• 1/2 c white sugar
• 1/2 c brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 c oats
• 1 c raisins
• 1 c pecans, chopped (sub for another nut or for more raisins)

Instructions

1. In a medium bowl mix together the flour, cinnamon, baking powder, baking soda, nutmeg, and salt. Set aside.
2. Cream together the butter and sugars until light and fluffy, about 1-2 minutes.
3. Beat in 1 egg at a time. Then stir in the vanilla.
4. Scrape down the bowl, add the flour mixture and stir until just well combined.
5. Add the oats and mix until just incorporated, then stir in the raisins and nuts if using.
6. Chill the dough in the fridge for 30 minutes if possible, this will help with the scooping.
7. Heat oven to 350 and prepare baking sheet by lining with parchment paper or a silicon mat.
8. Scoop the dough into golf sized balls (about 3 tbsp, 50 mm scoop) and place 1 inch apart on baking sheet.
9. Slightly press down on each dough ball.
10. Bake for 11-13 minutes or until cookies are just slightly browning on the edges.
11. Let cool 5 minutes on the baking sheet, then transfer to a cooling rack.
12. Enjoy as many as these while still warm, but if there are any left over these will keep in an airtight container for a few day, longer in the freezer.

Recipe Notes and Variations

• Make this oatmeal raisin cookie gluten-free by replacing the flour with Bob’s All-Purpose GF flour in an even amount.
• Make this dairy-free by replacing the butter with Miyoko’s European Style Cultured Vegan Butter.
• Chill time: The doughs time out in the fridge is not really required, it’s more of a strong recommendation. If there’s no time to chill, the dough will be a little sticky when scooping and will require a slightly shorter baking time (about 1-2 minutes less) than instructed.
• Make with Maroo raisins for a slightly chewier cookie with a unique flavor.