One of my all-time favorite desserts is my mom’s oatmeal raisin cookies. Truthfully, I enjoy these any time of year, not just the holidays. I’ve added some chopped pecans to celebrate South Carolina, but I promise you can’t go wrong with Betty Jo Melvin’s oatmeal raisin cookies any way you make 'em!
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large egg, room temperature
- 3 cups rolled oats
- 3/4 cup raisins
- 3/4 cup chopped pecans
Preparation
Preheat the oven to 350 F.
2.In a large bowl, whisk the flour, baking soda and salt until well combined.
3.In another large bowl, using a hand mixer, cream the butter, brown sugar and sugar until light and fluffy.
4.Add the vanilla and mix until combined.
5.Add the eggs, one at a time, allowing the first to be fully incorporated.
6.With the mixer on low, add the dry ingredients a little at a time and mix until combined.
7.Add the oats, raisins and pecans and stir to combine.
8.Using a teaspoon or a ½-tablespoon scoop, scoop rounded teaspoons of dough onto parchment-lined sheet pans, spacing each scoop at least 2 inches apart to account for spreading.
9.Bake until golden brown, about 11 to 13 minutes.
10.Let cool on the sheet pan until the cookies firm up enough to handle, about 10 minutes, before carefully transferring to a cooling rack to cool completely.