bonappetit4.4
BA's Best Oatmeal Cookies
Nutty, chewy, and with just the right amount of add-ins to keep every bite interesting.
👥 24 Servings🔥 Cook: 15 min👤 Rick Martinez📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●measuring cup
📝 Preparation Steps
1
Preheat oven to 375°. Spread 2 cups (178 g) old-fashioned oats on a rimmed baking sheet and toast until lightly golden, about ⏱️ 6 minutes. Add 1 cup (100 g) pecans, chopped, toss to combine, and continue toasting until pecans are fragrant and oats are deep golden brown, about ⏱️ 6 minutes more. Let cool sightly.
2
Whisk 1 cup (125 g) all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. baking soda, ½ tsp. ground cinnamon, and ⅛ tsp. freshly ground nutmeg in a medium bowl; stir in cooled oats and pecans.
3
Using an electric mixer on medium speed, beat ¾ cup (1½ sticks) unsalted butter, room temperature, ¾ cup (packed; 156 g) light brown sugar, and ¼ cup (50 g) granulated sugar in a large bowl, scraping down sides of bowl, until light and fluffy, 3–⏱️ 4 minutes. Add 1 large egg, room temperature, 2 Tbsp. pure maple syrup, and 2 tsp. vanilla extract or paste and beat until incorporated, about ⏱️ 1 minute. Reduce speed to low; add flour mixture and 1 cup raisins, dried sour cherries, and/or dried cranberries and continue to beat, scraping down sides and bottom of bowl, until just combined. Let sit at room temperature at least ⏱️ 1 hour to hydrate oatmeal.
(178 g) old-fashioned oats2 cups(100 g) pecans, chopped1 cup(125 g) all-purpose flour1 cuplarge egg, room temperature1. pure maple syrup2 Tbsp. vanilla extract or paste2 tspraisins, dried sour cherries, and/or dried cranberries1 cup
4
Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper. Using a 2-oz. ice cream scoop (or ¼-cup measuring cup), portion cookies and place on prepared baking sheets, spacing 3" apart (cookies will spread as they bake).
5
Bake cookies, rotating cookie sheets halfway through, until edges are golden brown and firm but centers are soft, 15–⏱️ 17 minutes. Let sit on sheets ⏱️ 10 minutes, then transfer to wire racks; let cool. Do ahead: Cookie dough can be made 3 days ahead; store chilled in an airtight container. Let dough come to room temperature before baking. Editor’s note: This recipe was first printed in September 2016 as “Oatmeal-Raisin Cookies.” Head this way for more of our favorite cookie recipes →
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