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Sibby Barrett

Favorite Oatmeal Cookies

This is my Go-To favorite Oatmeal Cookie recipe from way back when bakery days. Simple, always comes out right, a bit chewy and a bit crispy. Add raisins and nuts or don't. This is my favorite quick fruit cobbler topping also! Just chill the dough and crumble on top of any fruit filling and bake at 350º from 18-40 minutes, depending on the size of your cobbler--itty bitty or casserole dish size.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course: Dessert, cookies
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups pecans toasted and chopped
  • ½ pound butter room temp
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 eggs room temp
  • 2 teaspoons vanilla extract
  • 1½ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon or Baker's Sprinkles
  • 1 teaspoon salt
  • 3 cups old fashioned oats
  • 1 ½ cups pecans toasted and coarsely chopped
  • 1 1½ cups raisins optional (smaller cookie yield)

Method
 

  1. Preheat oven to 350º. Using a paddle attachment, beat butter, brown sugar, sugar on medium high until light and fluffy.  Turn mixer to low and add eggs, one at a time and vanilla.
     
    Measure flour, baking powder, cinnamon and salt onto a sheet of parchment paper.  With mixer on low, slowly add dry ingredients to butter-sugar-egg mixture.  Add oats, raisins and pecans.  Mix only until just combined.
     
    Using a small ice cream scoop, drop 2” mounds of dough onto sheet pans lined with parchment paper, about 2" apart.   Flatten slightly with a damp hand.  Bake for 12-15 minutes, until lightly browned.  Cool on baking rack. 

Notes

I scoop the dough into balls, sheet pan freeze for about 30 minutes then pop them into a zip top bag and store in the freezer. I bake for about 18-19 minutes when frozen.  It's a little dangerous to have cookies balls in the freezer but really nice when you need a quick dessert or to use to top a cobbler.