No story this morning. Just my best cookie recipe—Saucer-Size Oatmeal with Chocolate, Dried Cranberries and Toasted Pecans. At least it’s my favorite. Maggy says my chocolate chip cookies are even better, but since it’s my post, I’ll run the one I want. : ) A version of this cookie first ran in Perfect Recipes for Having People Over. I was in search of a cookie that was big, chewy and crisp. After several testing days, I finally got it right, and here it is.
Happy Memorial Day! Enjoy the holiday weekend and check back on Monday morning when we’ll kick off the summer with a new look, a new post, and new recipe. Pam, Maggy, and Sharon
- 1¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 3 cups old-fashioned oatmeal
- 2 large eggs
- ¾ teaspoon salt
- 1 teaspoon vanilla
- 14 tablespoons butter, melted
- 2 tablespoons vegetable oil
- 1 cup granulated sugar
- 1 cup light or dark brown sugar
- 1 cup each: dried cranberries, chopped toasted pecans, and chopped bittersweet chocolate
- Adjust oven rack to upper-middle position and heat oven to 350 degrees. Mix flour, baking powder, baking soda, and oatmeal in a medium bowl. Beat eggs, salt and vanilla in a small bowl. Mix butter, oil and sugars in a large bowl. Stir in egg mixture until smooth. Stir in flour mix, then cranberries, pecans, and chocolate.
- Using a 1½-ounce (3 tablespoon) spring-action ice-cream scoop, form 6 dough balls onto a silpat or parchment-lined cookie sheet. Bake until golden brown 16 to 18 minutes. Use a metal spatula to transfer cookies to wire rack. Cool to room temperature. Repeat baking process with remaining dough.