Saucer-Size Oatmeal Cookies with Chocolate, Dried Cranberries, and Toasted Pecans
Serves: Makes about 18 large cookies
  • 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, andĀ chopped bittersweet chocolate
  1. 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.
  2. 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.
Recipe by Three Many Cooks at