Description
Tender, moist, slightly chewy oatmeal cookies with dried cranberries and pecans. Simply the best oatmeal cookies I have ever tasted.
Ingredients
- ½ cups Unsalted Butter
- ¼ cups Granulated Sugar
- ⅓ cups Brown Sugar
- 1-½ teaspoon Ground Cinnamon
- ½ teaspoons Ground Allspice
- ½ teaspoons Ground Ginger
- ½ teaspoons Ground Nutmeg
- ½ teaspoons Salt
- ½ teaspoons Baking Soda
- 1 teaspoon Vanilla Extract
- 1 whole Egg
- 3 Tablespoons Honey
- ¾ cups Whole Wheat Flour
- 1-½ cup Quick Cook Oats
- 1-½ cup Dried Cranberries Or Raisins
- ½ cups Pecans, Chopped
Preparation
Prepare 2 baking sheets by lining with parchment paper or silpat.
In a large mixing bowl, cream together butter and sugars. Add spices, salt, and baking soda, mix to combine. Add vanilla and mix until smooth.
Beat in the egg, then add honey and mix well. Add flour, then oats. Stir to combine. Fold in cranberries and nuts.
Cover the mixing bowl with plastic wrap and place in the refrigerator for at least 2 hours or until dough is completely chilled (this allows the oatmeal to absorb the honey which gives these cookies a moist and tender texture).
When you are ready to bake the cookies, heat the oven to 375°F.
Using a tablespoon or a cookie dough scoop, drop the chilled dough on to the prepared baking sheets leaving at least 2 inches between them. Bake the cookies for 10 minutes or until the tops just barely begin to turn brown. If you are baking 2 pans at the same time, rotate the pans from top to bottom shelf halfway through the baking time.
Remove cookies from the oven and transfer to a wire rack to cool. Store in an airtight container.
Note: This dough can also be frozen. Drop the cookies on a sheet pan making sure there is about 1 inch between them. Place pan in the freezer until dough is firm. Transfer frozen dough balls in to a freezer bag. When ready to serve, heat oven and place desired number of frozen cookies on a lined baking sheet. Increase baking time for frozen dough to 14 minutes.
