Oatmeal Cookies (Raisin Pecans)

oatmealcookiesraisinspecans If you're into chewier oatmeal raisin cookies, reduce baking time by 2 minutes. For crispier, flatten them out a bit before baking.

2 cups old-fashioned oats
1 cup pecans, chopped
1 cup all-purpose flour, unbleached
1 tsp. sea salt
½ tsp. baking soda
½ tsp. ground cinnamon
⅛ tsp. fresh nutmeg, freshly grated
¾ cup (1½ sticks) unsalted butter, room temperature
¾ cup light brown sugar, packed
¼ cup granulated sugar
1 large egg, room temperature
2 Tbsp. pure maple syrup
2 tsp. pure vanilla extract or paste
1 cup raisins, dried sour cherries, and/or dried cranberries

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

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.

Whisk flour, salt, baking soda, cinnamon, and nutmeg in a medium bowl; stir in oats and pecans.

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. Let sit at room temperature at least 1 hour to hydrate oatmeal.

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Line 2 rimmed baking sheets with parchment paper.

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.

Bake cookies, rotating 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.

Makes 24 cookies.

Make-Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.