Oatmeal Craisin Cookies

     Mr. H was puttering in the kitchen yesterday,  and had pulled from the pantry bags of pecans and dried cranberries. This could mean only one thing: He was wanting cookies, specifically oatmeal cookies.

     Traditionally, oatmeal cookies contain raisins, not a popular menu item in our household and the reason I never ate oatmeal cookies as a kid. We substitute "craisins," dried cranberries, which are like little gummie SweeTarts. These cookies are hearty and delicious!

    Note: The dough for these cookies is very thick. I mix the ingredients with a stand mixer fitted with a paddle. If you do not have a stand mixer, a spoon and a strong arm will be required.

           Oatmeal Craisin Cookies

1 and 3/4 cup flour

3/4 tsp baking powder 

3/4 tsp baking soda 

1/2 tsp salt

1/2 tsp ground cinnamon 

1/2 tsp ground nutmeg

2 sticks unsalted butter, softened

1 and 1/2 cups brown sugar

1/4 cup granulated sugar

2 eggs

2 and 1/2 tsp vanilla extract

 

1 cup chopped pecans

1 cup craisins, chopped

3 and 1/2 cups old fashioned oats (you can substitute 1/2 cup of oats with 1/2 cup of the steel cut variety for added crunch).

Preheat the oven to 350F. Stir together dry ingredients and set aside. Using a stand mixer, combine butter and sugars. Add eggs and vanilla. Add dry ingredients and mix until well incorporated.  Stir in craisins and nuts, and finally the oats. Scoop balls of dough, approximately 1 and 1/2 inches in diameter (I have a small scoop for this) onto a cookie sheet, and with slightly moistened fingers, flatten them out slightly.

 The dough will not spread much during baking. Bake 10 minutes or until golden. Allow to cool, and store in an airtight container. Makes about 4 dozen cookies.