The time we all went to Chicago for Johanna and Josh's wedding, Nancy gave us a bag of these cookies when we left for the trip home. We ate them all in the airport.
Ingredients
1 cup brown sugar
1 cup white sugar
1 cup butter (2 sticks)
2 eggs
1 tsp vanilla
1 1/4 baking powder
1 1/4 baking soda
1/2 teaspoon salt
2 cups flour
1 1/2 cups oatmeal
1/2 cup chopped pecans
1/2 cup golden raisins
Directions
Cream sugars and butter for 5 minutes. Add eggs and vanilla and mix well. Combine dry ingredients, except for oatmeal, and add in three batches to wet mixture, beating on low speed until just combined. Add oatmeal and, then mix in raisins and pecans with a spatula.
Chill 30 minutes. Put a teaspoon of dough on baking sheet – these really spread out so leave room – covered in parchment paper or on a silpat sheet.
Bake at 350, 8 to 12 minutes – depends on how hot the oven is.
Cool for a minute, or the cookies will wrinkle up and tear when you try to scoop them up with a spatula. Cool cookies on a rack.
Ingredients
1 cup brown sugar
1 cup white sugar
1 cup butter (2 sticks)
2 eggs
1 tsp vanilla
1 1/4 baking powder
1 1/4 baking soda
1/2 teaspoon salt
2 cups flour
1 1/2 cups oatmeal
1/2 cup chopped pecans
1/2 cup golden raisins
Directions
Cream sugars and butter for 5 minutes. Add eggs and vanilla and mix well. Combine dry ingredients, except for oatmeal, and add in three batches to wet mixture, beating on low speed until just combined. Add oatmeal and, then mix in raisins and pecans with a spatula.
Chill 30 minutes. Put a teaspoon of dough on baking sheet – these really spread out so leave room – covered in parchment paper or on a silpat sheet.
Bake at 350, 8 to 12 minutes – depends on how hot the oven is.
Cool for a minute, or the cookies will wrinkle up and tear when you try to scoop them up with a spatula. Cool cookies on a rack.