Ingredients

The following ingredients have 2 Servings
  • 14 tablespoons unsalted butter ((1 stick + 6 tablespoons), melted (see notes))
  • 1 cup light brown sugar ((dark brown can be used))
  • 2 eggs ((see notes))
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour ((or white whole wheat flour))
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 cups oatmeal ((quick, 1 minute, or instant))
  • ⅔ cup craisins ((see notes))
  • ⅔ cup chopped pecans ((optional))

Instruction

  • Preheat oven to 350F. Line two large cookie sheets with parchment paper or grease two large cookie sheets with butter.
  • In a large bowl, use a fork or a whisk to cream together the melted butter and the sugar, until they are well combined and the butter is no longer separated from the sugar. This will take a couple of minutes, keep stirring!
  • Add 2 eggs and vanilla extract, and whisk together until fully combined.
  • Add the flour, baking powder, salt, and cinnamon, and whisk together.
  • Add the oatmeal. Using a fork, mix everything together really well.
  • Add the craisins and the pecans, and mix them into the cookie dough.
  • Using a tablespoon measure, place neat mounds of cookie dough about 2 inches apart on your cookie sheet. Gently press down a bit to flatten them just a little.
  • Bake 10-12 minutes, or until the cookies start to turn golden brown around the edges and are fully cooked. I think that the cookies that were nicely caramelized on the bottom tasted the best.
  • Remove from oven, and allow to cool for at least 5 minutes before using a spatula to remove them from the cookie sheet. If you try too soon they will crumble and fall apart!