Soft And Chewy Oatmeal Raisin Pecan Cookies For Real

Oatmeal Pecan Cookies (Soft & Chewy!) Chelsea's …

WebDec 9, 2019 · To make oat flour, blend regular oats in a blender or food processor until they resemble flour. Measure to get ¼ cup and add that …

1. BUTTER PREP: Make sure the butter is at room temperature and not melted. Line a large sheet pan with parchment paper or a Silpat liner (without one, the bottoms tend to burn).
2. WET INGREDIENTS: Cream together the butter, brown and white sugar until light and creamy, at least 3 minutes. Beat in the egg and vanilla.
3. DRY INGREDIENTS: In another bowl, add the flour and cornstarch. To make oat flour, blend up regular oats in a blender or food processor until they resemble flour. Measure to get 1/4 cup and add that in. Add in the baking soda, fine sea salt, nutmeg, cinnamon and old- fashioned oats.
4. COMBINE WET AND DRY: Add the dry to the wet and mix until just combined. Stir in the chocolate chips. Coarsely chop the pecans and add them in.

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Soft & Chewy Oatmeal Raisin Cookies Sally's Baking …

WebMar 23, 2019 · Cream butter + sugars: Use a hand or stand mixer to cream the softened butter with both sugars until smooth, about 2 minutes on …

Rating: 4.8/5
1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
2. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
3. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
4. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

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