These slightly spiced cookies studded with chocolate, dried cranberries, pecans, and oats are close to my perfect cookie. I adapted it from the America's Test Kitchen The Family Baking Book.
Course Dessert, Snack
Keyword Baking, Cookies
Prep Time 20minutes
Cook Time 25minutes
1 ½cupsbrown sugar
1 ¼cupall-purpose flour
1 tspground ginger
1tspdried orange peel
¼tspground nutmegfreshly grated is best!
1 ¼cuprolled oatsnot instant oats
1cupsemi-sweet chocolate chips
1 cupchopped pecans
Preheat oven to 350 degrees. Line two half sheet pans or cookie sheets with parchment paper.
In the bowl to your mixer, add the butter and brown sugar. Mix with the paddle attachment for 7-10 minutes or until the butter and sugar is light and fluffy and thoroughly combined. At least once during this process, scrape down the sides of the bowl to ensure everything is incorporated.
While your butter and sugar is creaming, mix the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl with a whisk to combine well.
In a second medium bowl, mix the oats, cranberries, chocolate chips, and pecans. Give a good stir with a wooden spoon or spatula until everything is well combined.
When the butter and brown sugar is well creamed, add the egg and vanilla. Mix until fully incorporated. Then add the flour mixture slowly until combined. This will take about 30 seconds or so. Finally, add in the oats mixture, and mix until combined.
Use a medium disher to portion cookies — 12 to a sheet pan spaced about 1 1/2-2 inches apart. Press down on the scoops to flatten slightly. Bake for 10-12 minutes. The cookies will be done when they start browning around the edges and have just the very slightest look of wetness to the top. Cool for a few minutes on the sheet pans before moving to cooling racks.