We are always trying new recipes at the inn and have a few tried and true recipes that are so popular we make them usually once a week for our afternoon tea. These delicious oatmeal cookies are included in that category as the combined flavors of oatmeal, fresh cranberries, chocolate chip and roasted pecans are astounding! A recent guest asked us to share the recipe and I was surprised I had not published this oldie but goodie recipe before.
- 1¼ cups AP flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups old fashion rolled oats
- 1 cups pecan, roasted
- 1 cup cranberries , cut in half
- 4 ounces semi sweet chocolate chunks
- 12 Tablespoons unsalted butter, cubed and softened
- 1½ cups dark brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- Preheat oven to 350. In a medium bowl, sift together the flour, baking soda, powder and salt. In a second bowl stir together the oats, pecans, cranberries and chocolate. (chocolate should be larger chunks than the chip size). In a stand mixer fitted with a paddle attachment, beat the butter and sugar together at medium speed until blended, about 1 minute. Scrape down the bowl and add the egg and vanilla and beat for 30 seconds. With the mixer on low gradually add the oat/nut mixture until just combined. Give the dough a final stir with a rubber spatula to ensure no flour is on the bottom. Using a medium ice cream scoop, scoop the dough and place on a cookie sheet lined with parchment paper. With a floured hand, use your palm to flatten the cookie The cookie should be about ½ inch thick. Bake for approximately 12 minutes, rotate sheet and bake for an additional 2-3 minutes. Watch closely so that each cookie is browned nicely. Do not over bake. Cool cookies on the sheet for 5 minutes. Using a metal spatula transfer to a wire rack.