This recipe must be attributed to my two fellow partners in crime tonight who both appreciate oatmeal-based cookies as much as I do
Next time, we plan on enjoying these with a mug of decadent dark hot chocolate. For now, some hot tea will do. It’s not really December yet, anyways.
And as a sidenote, for those of you who are serious cookie lovers, I recommend investing in a nonstick silicone baking mat to fit a regular baking sheet (affiliate links). I use these for baking cookies, roasting veggies, baking fish, and more – and it makes clean up a breeze without any need for greasing the pan!
OATMEAL CRANBERRY PECAN COOKIES 30 mins COOK TIME 12 mins TOTAL TIME 42 mins Recipe type: Dessert Serves: 28-30 INGREDIENTS
¼ cup unsalted butter 6 tablespoons neutral flavored oil (canola, melted coconut, etc.) 1 teaspoon vanilla extract ½ cup granulated sugar ¼ cup plus 2 tablespoons brown sugar 1 large egg 2 cups old fashioned oats + ¼ cup hot water 1 cup all purpose flour 1 tablespoon ground cinnamon ½ teaspoon baking soda ½ teaspoon salt ⅓ cup each: dried cranberries, chopped pecans, chocolate chips INSTRUCTIONS
Preheat the oven to 350. In a bowl, combine butter, oil, and vanilla. Mash until butter is soft. Add in sugars and stir to cream them together, and then stir in an egg. In a separate bowl, combine oats and hot water and let it sit for 5 minutes until oats are slightly softened. Add them to the wet mixture. Add in flour, cinnamon, baking soda, and salt, and stir to combine it all with the wet mixture. Add in your mix-ins (no more than 1 cup of total assorted mix-ins). Refrigerate dough for at least 10 minutes. Measure out tablespoon-sized cookies, and bake them onto parchment lined cookie sheets for 12 minutes, or until the bottoms are golden. Let the cookies cool fully before removing them from the baking sheet. NOTES
Skipping steps to allow the oats to absorb moisture, or letting the dough sit before baking, may result in flatter cookies than pictured.