I come from a long line of oatmeal cookies aficionados. I usually make a few batches for my folks any time I spend more than a weekend at their house. This time, is no exception. I made this batch with pecans instead of raisins.
Sometimes raisins can be a little too much sweet. In contrast, these cookies are nutty and delicious.
Oatmeal Pecan Cookies
1 ½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 sticks unsalted butter, softened
3/4 cup firmly packed brown sugar
½ cup sugar
2 teaspoon vanilla
1 cup toasted pecans, chopped
3 cups old fashioned oats (not instant)
Preheat oven to 350 degrees F.
Combine flour, baking soda, cinnamon and salt in a bowl and set aside.
Cream together the butter and the sugars. Add in the eggs one at a time. Add in the vanilla and beat to combine. Add flour mixture and mix well. Add in pecans and oats. Stir well.
Drop dough by rounded tablespoons onto ungreased baking sheets. Bake 10 minutes or until light golden brown. Cool 1 minute on baking sheet before removing to a wire rack to cool completely.
Store in an airtight container.