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Oatmeal Cookies

Sometimes it’s good to be both indecisive and indulgent! These delightfully chewy-in-the-middle, crispy-on-the-edge cookies call for chopped, toasted pecans and either dried cranberries OR white chocolate chunks. Well, not being able to decide AND feeling a little indulgent, we used both, which yielded an oh-so yummy treat! This is a great basic recipe, one to which all sorts of combinations could be added. We’re thinking dried cherries and dark chocolate next time, or raisins and milk chocolate, or . . .

Oatmeal Cookies

4 oz. pecans or walnuts (1 cup)
6 oz. butter, room temperature (¾ cup)
7.5 oz. packed light brown sugar (1 cup)
1 egg
1 tsp. vanilla extract
4 oz. all-purpose flour (¾ cup)
½ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
9 oz. old-fashioned oats (3 cups)
1 cup dried cranberries, raisins, dark chocolate, or white chocolate chips

Heat the oven to 350°F and line two baking sheets with parchment paper.

Place the nuts on a baking sheet and bake for 8-10 minutes, or until lightly browned and fragrant. Let cool then chop into pieces.

In the bowl of your electric mixer (or with a hand-held mixer), beat the butter and sugar until creamy and smooth (2-3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried fruit or chocolate.

Using a 1-½ inch ice cream scoop, place the dough in mounds 2 inches apart on the baking sheets. Wet your hands and flatten the cookies slightly with your fingers so they are about ½” thick. Bake for 11-13 minutes, or until light golden around the edges but still soft and a little wet in the centers. Remove from the oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

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