I have always disliked oatmeal cookies due to the very soft consistency that almost always seems a little undercooked. If you like oatmeal cookies that way then these are not going to be anything like what you expect. These cookies are big plump and crispy, perfect for dipping into hot or cold beverages.
This is a basic recipe and almost any thing can be added as filler. I like dried fruit, chocolate chips and or other types of nuts but play with it your way. Do not use instant oats in this recipe.
- 3 cups regular oats
- 1 cup flour
- 3/4 cup brown sugar packed
- 1/2 cup regular sugar
- 1/2 cup chopped pecans
- 1/2 cup unsalted butter room temperature
- 1 egg
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
In a mixing bowl beat the butter with the sugars until creamy. Add egg and vanilla and beat until smooth. Add baking soda, nuts, flour and oats and beat until mixed well. On a greased baking sheet spoon 1 tbsp of batter into a mound. Continue until sheet is filled leaving about 1/2″ between dough blobs. Bake at 350 degrees until cookies are browned on top and done in the center. Gently remove cookies from baking sheet and let cool on a drying rack. The cookies will be very fragile until they cool. Store in an airtight container.