Oatmeal-Raisin Cookies
Ingredients
- 180 g old-fashioned oats
- 240 ml pecans, chopped
- 125 g all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ⅛ teaspoon freshly ground nutmeg
- 180 ml (1½ sticks) unsalted butter, room temperature
- 180 ml (packed) light brown sugar
- 50 g granulated sugar
- 1 large egg, room temperature
- 2 tablespoons pure maple syrup
- 2 teaspoons vanilla extract or paste
- 150 g raisins, dried sour cherries, and/or dried cranberries
Instructions
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Preheat oven to 425°.
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Spread oats on a rimmed baking sheet and toast until lightly golden, about 6 minutes. Add pecans, toss to combine, and continue toasting until pecans are fragrant and oats are deep golden brown, about 6 minutes more. Let cool sightly.
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Whisk flour, salt, baking soda, cinnamon, and nutmeg in a medium bowl; stir in oats and pecans.
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Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl, scraping down sides of bowl, until light and fluffy, 3–4 minutes. Add egg, syrup, and vanilla and beat until incorporated, about 1 minute. Reduce speed to low; add dry ingredients and raisins and continue to beat, scraping down sides and bottom of bowl, until just combined.
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Let sit at room temperature at least 1 hour to hydrate oatmeal.
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Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
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Using a 2-oz. ice cream scoop, portion cookies and place on sheets, spacing 3" apart (or measure out mounded scoops with a ¼-cup measuring cup). Do not flatten; cookies will spread as they bake.
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Bake cookies, rotating sheets halfway through, until edges are golden brown and firm but centres are soft, 15–17 minutes. Let sit on sheets 10 minutes, then transfer to wire racks; let cool.
Notes
Imported from Mela.
